Jummy Veggies in Cottage Cheese
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 353.4
- Total Fat: 6.4 g
- Cholesterol: 4.0 mg
- Sodium: 622.5 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 7.0 g
- Protein: 19.6 g
View full nutritional breakdown of Jummy Veggies in Cottage Cheese calories by ingredient
Introduction
This vegetarian dish is lovely low-fat, high protein and can be easily adjusted for south-beach or Atkins dieters. Very tasty and filling lunch dish or side dish.BEWARE calorie content is not correct. I don't know why, but it counts wrong. When I fill this in my tracker it is 270 kcal per serving size (recipe serves 2)
This vegetarian dish is lovely low-fat, high protein and can be easily adjusted for south-beach or Atkins dieters. Very tasty and filling lunch dish or side dish.
BEWARE calorie content is not correct. I don't know why, but it counts wrong. When I fill this in my tracker it is 270 kcal per serving size (recipe serves 2)
Number of Servings: 2
Ingredients
-
Olive oil, 2 tsp
Cottage Cheese low fat 200 grams
2 potatoes, diced
2 tomatoes (add more if you like)
1 yellow bell pepper
200 grams zucchini/ courgette
fresh garlic, 3 cloves (more to taste)
low cal ketchup 2 tbsp
pepper and salt to taste
Directions
Cut everything into small pieces. Star by baking the potatoe pieces in the olive oil, untill they are getting soft and glazy.
Add the diced vegetables and stir-fry untill everything is cooked and the potatoes are a bit brown.
Add tomato puree, crushed garlic and bake for one more minute. Season to taste with peper and salt.
Add cottage cheese and bake for 30 more seconds:
BON APPETIT!
Variation tips:
* For South beach and Atkins dieters: in stead of potatoes, you can put in aubergine/ eggplant. (modifies nutritional info)
*To spice it up, you can cut up a fresh green chili en put it in with the garlic.
*To lower the fat content, you can use cooking spray in stead of Olive oil
* to make this dish even more Indian, you can add cilantro/ koriander.
*you can make this dish bigger by adding vegiies like eggplant, more tomatoes, green bell peppers etc.
Number of Servings: 2
Recipe submitted by SparkPeople user CATJE1977.
Add the diced vegetables and stir-fry untill everything is cooked and the potatoes are a bit brown.
Add tomato puree, crushed garlic and bake for one more minute. Season to taste with peper and salt.
Add cottage cheese and bake for 30 more seconds:
BON APPETIT!
Variation tips:
* For South beach and Atkins dieters: in stead of potatoes, you can put in aubergine/ eggplant. (modifies nutritional info)
*To spice it up, you can cut up a fresh green chili en put it in with the garlic.
*To lower the fat content, you can use cooking spray in stead of Olive oil
* to make this dish even more Indian, you can add cilantro/ koriander.
*you can make this dish bigger by adding vegiies like eggplant, more tomatoes, green bell peppers etc.
Number of Servings: 2
Recipe submitted by SparkPeople user CATJE1977.