Salsa and Cheese Casserole Recipe
1/2 cup chunky salsa, mild or medium, drained
3/4 cup egg substitute
1/3 cup all purpose flour
1 cup evaporated skim milk
6 ounces (1 1/2 cups) shredded reduced fat cheddar cheese
2 ounces (1/2 cup) shredded Monterey jack cheese
1 (8 ounce) can tomato sauce
Spray an 8 or 9 inch glass pie pan with nonstick cooking spray. Combine eggs, milk, and flour in a bowl. Beat well until smooth. Combine cheeses in another bowl and reserve 1/2 cup for topping. Stir remaining cheese into the milk mixture.
Spoon a small amount of drained salsa on bottom of pie pan and spread around. Ladle half of the cheese and milk mixture over salsa. Spoon remaining salsa over this layer then top with remaining cheese-milk mixture. Carefully top with the tomato sauce and bake at 350 degrees for 30 to 35 minutes, until set and puffy. Top with reserved cheese and bake an additional 5 minutes till melted. Serve with salsa, if desired.
Makes 6 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 202
Total fat: 6 grams
Saturated fat: 3 grams
Cholesterol: 16 mg
Sodium: 560 mg
Carbohydrate: 15 grams
Protein: 15 grams
Dietary fiber: less than 1 gram
Home |
Contact Us |
Search Our Site | User Agreement | Privacy Policy |
Sitemap
This information and other information on this site is intended for general reference purposes only and is not intended to address specific medical or health conditions. This information is not a substitute for professional medical advice or a medical exam. Prior to taking nutritional supplements or participating in any diet or exercise program or activity, you should seek the advice of your physician or other qualified health professional. No health information on this site should be used to diagnose, treat, cure or prevent any medical condition.
Copyright © 2003 by APEX Fitness Inc. All rights reserved.
|
