ElsieB
06-10-2002, 01:32 PM
I missed a couple of weeks of this since Rose's arrival! http://www.storknet.com/boards/redface.gif
Time to get back on top of it!
This week: Letter V
Vegetable Stuffed Shells
I cannot tell you how good these are! This is one way to get my husband, king of the vegetable skeptics, to eat summer squash! It's a Weight Watcher's recipe so points are included.
Yield: 2 servings
4 points per serving
2 tsp. reduced calorie tub margarine
1/2 C. thinly sliced leeks (1-2 leeks; white part only)
1/2 C. shredded carrot (about 1 carrot)
1/2 C. shredded yellow squash (about 1 squash)
1/2 C. shredded zucchini (about 1 zucchini)
1/4 tsp. dried basil (or use 1 T. fresh chopped)
6 jumbo pasta shells, cooked and drained
1 oz. shredded reduced fat Monterrey Jack cheese
1. Preheat oven to 350 degrees. Spray an 8-inch baking dish with vegetable cooking spray.
2. In a large nonstick skillet, melt margarine. Add leeks. Cook over medium/high heat, stirring frequently, until soft (about 5 minutes). Add carrots, yellow squash and zucchini; stir to combine. Cook until soft (about 3 minutes). Stir in basil.
3. Fill shells evenly with mixture. Sprinkle evenly with cheese. Place in pan; cover and bake 15 minutes or until heated through.
------------------
Elsie
Mommy to Thomas (6-15-99)
And...She's Here!
Rose Marie (5-20-02)
Moderator for Food for the Family
Co-moderator for Stork Club 2 & Babies Born Apr/May/June 2002
Time to get back on top of it!
This week: Letter V
Vegetable Stuffed Shells
I cannot tell you how good these are! This is one way to get my husband, king of the vegetable skeptics, to eat summer squash! It's a Weight Watcher's recipe so points are included.
Yield: 2 servings
4 points per serving
2 tsp. reduced calorie tub margarine
1/2 C. thinly sliced leeks (1-2 leeks; white part only)
1/2 C. shredded carrot (about 1 carrot)
1/2 C. shredded yellow squash (about 1 squash)
1/2 C. shredded zucchini (about 1 zucchini)
1/4 tsp. dried basil (or use 1 T. fresh chopped)
6 jumbo pasta shells, cooked and drained
1 oz. shredded reduced fat Monterrey Jack cheese
1. Preheat oven to 350 degrees. Spray an 8-inch baking dish with vegetable cooking spray.
2. In a large nonstick skillet, melt margarine. Add leeks. Cook over medium/high heat, stirring frequently, until soft (about 5 minutes). Add carrots, yellow squash and zucchini; stir to combine. Cook until soft (about 3 minutes). Stir in basil.
3. Fill shells evenly with mixture. Sprinkle evenly with cheese. Place in pan; cover and bake 15 minutes or until heated through.
------------------
Elsie
Mommy to Thomas (6-15-99)
And...She's Here!
Rose Marie (5-20-02)
Moderator for Food for the Family
Co-moderator for Stork Club 2 & Babies Born Apr/May/June 2002