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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a recipe I found on the net that sounded just yummy. Thought I would post it for those of you on the WW diet! When I try it I'll let you know. WW diet or not, it still sounds yummy to me! 3 WW points per serving Ingredients:
2 cups water |
2 (10 ounce) packages frozen chopped broccoli |
1/2 cup onion, chopped |
3 cups cooked long-grain rice, cooked without salt or 3 cups fat |
6 ounces shredded reduced-fat sharp cheddar cheese, divided (1 1/2cups) |
1 1/2 cups frozen egg substitute, thawed & divided |
3/4 teaspoon salt, divided |
vegetable oil cooking spray |
1/2 teaspoon pepper |
1/2 cup skim milk |
2 (2 1/2 ounce) jars sliced mushrooms, drained |
Directions:
1. Bring the water to a boil in a medium saucepan.
2. Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes-until vegetables are tender.
3. Drain well, and set aside.
4. Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
5. Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
6. Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
7. Pour mixture evenly into prepared dishes.
8. Bake at 375 degrees for 20 minutes.
9. Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
10. Bake an additional 10 minutes or until cheese melts.
11. Let stand 5 minutes before serving.
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