Herbed Whipped Squash
1large butternut squash, baked (about 3 cups cooked)
1⁄4 cup butter or margarine, melted
1⁄2 teaspoon dried tarragon leaves
1⁄8 teaspoon salt
1⁄8 teaspoon black pepper
Scoop cooked squash out of shell and place in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 4 and beat about 30 seconds. Add all remaining ingredients. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 4 and beat about 2 minutes.
Yield: 6 servings (1⁄2 cup per serving).
Per serving: About 107 cal, 1 g pro, 11 g carb, 7 g fat, 0 mg chol, 137 mg sod.
Black Bean Frittata
2cups
1⁄4 cup
1 tablespoon oil
1⁄2 medium red bell pepper, chopped
4 green onions, sliced
1can (16 oz.) black beans, rinsed and drained
1cup shredded Monterey Jack cheese
Place egg substitute and milk in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds. Set aside.
Heat oil in large skillet over medium heat until oil sizzles. Add bell pepper and onions. Cook about
1 minute, or until slightly tender. Stir in beans. Cook about 1 minute, or until thoroughly heated.
Reduce heat to
Yield: 6 servings.
Per serving: About 208 cal, 18 g pro, 15 g carb, 8 g fat, 18 mg chol, 463 mg sod.
Tip: For browned top on frittata, place under broiler about 1 minute, or until cheese is browned and bubbly.
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