Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
445
Calories
24g
Protein
24g
Fat
36g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup thinly sliced carrots
- 1/2 cup chopped onion
- 1 tbsp reduced calorie margarine
- 1/2 cup sliced mushrooms
- 1 (8 ounce) package noodles
- -cooked and drained
- 2 cup low-fat cottage cheese
- 1/2 cup skim milk
- 1/2 tsp salt
- 1/2 tsp basil
- 1/4 tsp thyme
- 1/8 tsp pepper
- parsley sprigs (opt.)
- =
Directions
1
Yield 12 servings - ½ c ea. Each serving may be exchanged for: 1 bread, 1 low-fat meat combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 qt. casserole. Cover and bake at 350°F for 30 minutes or until bubbly. Garnish with parsley before serving, if desired
Recipe sourced from
fandom