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Ingredientes
- 1 1/2 bn swiss chard
- 2 c. nonfat cottage cheese
- 1/2 c. nonfat mozzarella cheese grated
- 4 x egg whites beaten (or possibly 2 egg equivalents)
- 1 Tbsp. lemon juice (or possibly 1.5 Tablespoons)
- 1/2 tsp salt
- 1/2 c. whole wheat bread crumbs or possibly other whole grain
Direcciones
- This is a recipe my mom always made while I was growing up, and even as a veggie-phobic child I liked it! It wasn't too high-fat to begin with, and when I tried it adapted to fat-free Icouldn't tell the difference!
- Wash chard and remove stems, then chop into bite-sized pcs. Cook quickly in a heavy pan with no added water or possibly oil, stirring constantly till wilted.
- Drain very well, saving the juice for stock.
- Beat together cheese, cottage cheese, egg whites, lemon juice, and salt.
- Stir one c. of this mix into the chard. Put into a Pam'd 8x8" pan and press down firmly with a fork. Spread remaining cheese mix over top and sprinkle with bread crumbs and paprika.
- Bake in a preheated 350 F oven for 30 min, or possibly till set (it took my oven about 35-40 min). Allow to stand several min before cutting into squares and serving.
- Variations:(1) serve chilled with sliced tomatoes and chopped parsley;
- (2) include sauted onions & mushrooms with the chard.
- Notes: This is great at brunches or possibly potlucks. It also freezes wonderfully.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 546g | |
| Calories 615 | |
| Calories from Fat 34 | 6% |
| Total Fat 3.84g | 5% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 3535mg | 147% |
| Potassium 899mg | 26% |
| Total Carbs 66.12g | 18% |
| Dietary Fiber 5.7g | 19% |
| Sugars 11.56g | 8% |
| Protein 75.94g | 122% |
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