Easy Noodle Bake (Low-Fat) - xpost

[Guest guest]

xpost: elf, mc, veg

 

Hi all. This recipe is a keeper. SO lowfat. Not very spicy, so it's

perfect to serve with more dominant dishes.

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Easy Noodle Bake (Low-Fat)

 

Recipe By :The Healthy Heart Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Low-Fat Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable cooking spray

1/4 cup fresh mushrooms -- sliced [2 medium]

1 clove garlic -- minced

2 1/2 cups noodles -- cooked*

3/4 cup nonfat sour cream -- [i used lowfat]

2 tablespoons green onions -- chopped

2 tablespoons fresh parsley -- chopped

1 tablespoon pimiento -- diced

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon grated parmesan cheese

 

Comment: Recipe calls for noodles made with no egg and boiled with no salt

or oil. I used bow tie shaped pasta - farfalle.

 

Coat a large nonstick skillet with cooking spray; place over medium-high

heat until hot. Add mushrooms and garlic; saute until mushrooms are tender.

Remove from heat; add noodles and next 6 ingredients, stirring gently.

 

Transfer mixture to a 1-quart casserole coated with cooking spray. [i left

it in oven-proof fry pan.] Top with cheese. Cover and bake at 350 degrees

for 20 minutes or until thoroughly heated; uncover and bake 5 minutes or

until cheese is browned. Yield: 6 servings (Nutrition according to author

-- see MC's calculations below -- 118 calories and 10% fat per 1/2-cup

serving, Total fat 1.3,Sat Fat 0.2, Cholesterol 1).

 

Typos by Brenda Adams <adamsfmle

 

 

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Per Serving (excluding unknown items): 86 Calories; 1g Fat (9.6% calories

from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 19mg

Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0

Vegetable; 0 Fat; 1/2 Other Carbohydrates.

 

NOTES : A sort of macaroni and cheese. The sour cream makes a not too spicy

sauce, jazzed up with herbs, mushrooms, onions, pimientos. A

fast/effortless/forgiving recipe - when you need something good quick. In

addition to the parsley, I added a handful of chopped cilantro. For

color, I also added a few halved black olives. AND, I cheated and added

some shredded yellow and white cheese (the Mexican mix by Kraft Foods). I

doubled the amount of pimiento. (Lowfat sour cream, Tillamook light is the

one I prefer.) ~ Brenda 11/00.