KitchenAid KSM5PPWH User Guide - Page 7

ķ౞ĸ ሑሑሑሑCሑOሑNሑFEሑTሑTሑ I PᇺAሑSTሑAሑSሑ ALሑAሑDሑሑሑሑ Salad 4 cups broccoli florets ⁄12 recipe Basic Egg Noodle Pasta macaroni, cooked and drained 1 medium red bell pepper, coarsely chopped 1 medium yellow summer squash, cut into thin strips ⁄14 cup chopped green onions 1 can (151⁄2 oz.) kidney beans, drained and rinsed Dressing ⁄14 cup olive oil ⁄14 cup red wine vinegar 2 teaspoons lemon juice 1 teaspoon sugar ⁄12 teaspoon salt ⁄12 teaspoon dried basil leaves Cook broccoli in boiling water about 2 minutes; drain. Combine all Salad ingredients in large bowl. Combine all Dressing ingredients in small bowl; mix well. Add to Salad. Toss to coat. Refrigerate until serving time. Yield: 8 servings. Per serving: About 248 cal, 9 g pro, 35 g carb, 9 g fat, 53 mg chol, 420 mg sod. ሑሑሑSPሑINሑAሑCሑHሑLሑAሑ SAᇺGሑNሑ AሑRሑ OLሑLሑ-UሑPሑS ሑሑ 2 teaspoons margarine or butter ⁄12 cup finely chopped onion ⁄12 cup finely chopped red bell pepper ⁄14 cup fat-free egg substitute or 1 egg 1 cup reduced-fat ricotta cheese 1 package (10 oz.) frozen spinach, thawed and squeezed dry ⁄14 cup shredded Parmesan cheese ⁄12 recipe Basic Egg Noddle Pasta lasagna noodles, cooked and drained 1 jar (28 oz.) pasta sauce 1 cup shredded part-skim mozzarella cheese Melt margarine in medium skillet over mediumhigh heat. Add onion and bell pepper. Cook and stir until softened. Cool slightly. Place egg substitute and ricotta cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute. Stop and scrape bowl. Add spinach, Parmesan cheese, and onion mixture. Turn to Speed 2 and mix about 1 minute. Spread about ⁄14 cup cheese mixture on each lasagna noodle. Roll up tightly. Spoon about 1 cup pasta sauce over bottom of 13x9x2-inch baking pan. Place lasagna rolls, seam side down, on sauce. Spoon remaining sauce over rolls. Cover with foil. Bake at 350°F for 40 to 45 minutes, or until hot and bubbly. Remove foil. Sprinkle with mozzarella cheese. Bake 5 minutes longer, or until cheese is melted. Yield: 8 servings. Per serving: About 312 cal, 17 g pro, 39 g carb, 10 g fat, 75 mg chol, 733 mg sod. 7