Today I baked my favorite Garden Vegetable Bake, and Whole Wheat Bran muffins, with carrots, raisins and apple. Both low calorie and low sugar. The Veggie Bake is 140 calories a serving, but I alter the Betty Crocker recipe and most always leave out the corn. So carbs and sugar are less. The muffin recipe, I alter also, and it comes out about 114 calories. I love the Garden Veggie bake as I always freeze some for a quick breakfast or lunch. (pop in microwave) Here is the recipe for the Garden Vegetable Bake.
1/2 cup grated low-fat Parmesan Cheese
1 generous cup of chopped zucchini
Optional: 2/3 Cup whole kernel sweet corn
1 small tomato, chopped 1/2 cup.
1 medium onion, chopped 1/2 cup
3/4 cup of Bisquick HeartSmart mix
1 cup fat-free skim milk
1/2 cup fat-free eye product or 4 egg whites. (at times I use one whole egg with the added whites).
1/2 tsp. salt
1/4 tsp. pepper
I often add a dash of Italian Seasoning, and about 1/4 of shredded cheddar cheese, and/or chopped mushrooms.
1. Heat oven to 400. Spray 8 or 9 inch square baking dish with cooking spray. Sprinkle 1/4 cup of Parmesan cheese in baking dish. Top with zucchini, tomatoes, onions [corn]. Sprinkle remaining cheese, [add cheddar, if used].
2. In small bowl, stir and blend remaining ingredients. Pour over vegetables and cheese.
3. Bake uncovered for 32 to 35 minutes or until knife inserted in center comes out clean. [30 minutes in my oven so keep an eye on it. Let stand 5 minutes before cutting.
Makes 6 servings.
Serve with fruit, salad, or avocado, and in my photo, a Bran Muffin.