Guest guest Posted December 11, 2001 Report Share Posted December 11, 2001 two recipes here -- well, one recipe. two versions. the original was in metric (UK) and the copy was converted to cups etc. xpost - veg and eat-lowfat * Exported from MasterCook * Healthy Vegetable Stuffing Recipe By :Nadine Abensur Serving Size : 10 Preparation Time :0:00 Categories : Entertaining New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds soft breadcrumbs 2/3 cup diced onion 4 cloves garlic -- minced 1 cup diced celery 1/3 cup diced green bell pepper 1/3 cup diced red bell pepper 1/3 cup diced yellow pepper 1 1/4 cups diced zucchini 1 1/4 cups diced yellow squash 1 cup diced carrots 5 ounces sliced mushrooms 1/2 cup fresh parsley 3/4 cup diced shallots 2/3 cup sliced spring onions 2/3 cup frozen corn -- thawed 3 cups light chicken style stock -- or less Saute the onion, garlic, and celery in a few tbsp broth until it turns a pale golden color. Mix the rest of the ingredients together and bake at 350F for 30 minutes. Source: " http://www.ivillage.co.uk/food/ " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 4g Fat (10.5% calories from fat); 13g Protein; 56g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 659mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 26067 0 0 0 0 0 1358 4294 0 0 * Exported from MasterCook * Healthy Vegetable Stuffing - Metric Recipe By :Nadine Abensur Serving Size : 10 Preparation Time :0:00 Categories : Entertaining New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 920 grams soft breadcrumbs 115 grams diced onion 4 cloves garlic -- minced 115 grams diced celery 60 grams diced green bell pepper 60 grams diced red bell pepper 60 grams diced yellow pepper 170 grams diced zucchini 170 grams diced yellow squash 170 grams diced carrots 150 grams sliced mushrooms 25 grams fresh parsley 115 grams diced shallots 115 grams sliced spring onions 115 grams frozen corn -- thawed 675 milliliters light chicken style stock Saute the onion, garlic, and celery in a few tbsp broth until it turns a pale golden color. Mix the rest of the ingredients together and bake at 350F for 30 minutes. Source: " http://www.ivillage.co.uk/food/ " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 300 Calories; 4g Fat (10.5% calories from fat); 13g Protein; 57g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 659mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 26067 0 0 0 0 0 1358 4294 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ Kitpath's Riverside, Recipes and Things Mastercook Health-e-Cookbooks: http://home.earthlink.net/~kitpath/ Quote Link to comment Share on other sites More sharing options...
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