1 can V-8 juice (11.5 oz) or tomato juice
2 lg Eggs
2/3 c Water
2 c Low fat cottage cheese
1/2 c Scallions minced or fresh chives to taste
1 tsp Dill
3 c Whole wheat flour
5-6 c Unbleached white flour
2 pk Fast rising yeast
1 tbls Sugar
Mix together juice, eggs, water, cottage cheese, scallions and dill.
Heat in microwave to 125-130 degrees using a thermometer.
Combine whole wheat flour, 5 cup of white flour, yeast and sugar.
Mix the wet and dry ingredients together.
Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes.
Place the dough in bowl, cover with a towel, and rest 10 minutes.
Divide the dough and place in two 5 1/ 4 x 9 1/4 inch loaf pans.
Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes.
Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped.
Remove from loaf pans and cool on rack.
12 ounce bag fresh baby spinach
½ lb. mushrooms, sliced
3 green onions, sliced
1 medium onion, chopped
2 cloves garlic, minced
6 eggs, beaten
5 Tablespoons unsalted butter, divided
16 oz. cottage cheese
12 ounces sharp cheddar cheese, grated
1 teaspoon kosher salt
½ teaspoon black pepper
Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13″ X 9″ baking dish.
Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
Let cool, drain excess liquid, and chop more finely if desired.
In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture. Mix well and pour into baking dish.
Bake for 45-50 minutes or until top is golden brown and center is done.
1/4 cup boiling water
2 Tbs. Bulgar wheat
1 lb. mushrooms – quartered
1 cup diced onion
1/2 cup water
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese – low-fat okay
2 Tbs. shredded cheddar cheese – low-fat okay
2 Tbs. cottage cheese – low-fat okay
1/2 tsp. salt
1/2 tsp. garlic powder
1 dash black pepper
2 Tbs. cornstarch
Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour. The wheat will swell to about double in size.
Steam the quartered mushrooms for about ten minutes or until tender. Remove and steam onions for about ten minutes or until they become translucent. Keep these two ingredients separated and set them aside.
Add 1/2 cup water to the oats and let them soak for about ten minutes.
Drain any excess water from the bulgur wheat and oats, then combine the grains with the mushrooms, rice, cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine, but not pureed.
Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well.
Spray a skillet with non-stick cooking spray and place it over medium-low heat.
Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3″ round patty that is about 1/2″ thick.
Cook for two to four minutes per side or until light brown on the surface.
When the patties have been browned, arrange them on a lightly sprayed baking sheet and bake them for 20-25 minutes in a 300 degree oven.
Be sure to turn them over halfway through the cooking time.
2 16-ounce packages of lasagna noodles
2 onions, chopped
2 green peppers, chopped
4 cups broccoli, chopped
4 cups cauliflower, chopped
2 16-ounce cartons low-fat cottage cheese
4 cups grated mozzarella cheese
2 16-ounce cans tomato sauce
1 23-ounce can tomato juice
2 Tbs. cooking oil
1 clove garlic, minced
basil, oregano, rosemary or Italian spice mix
Spread 2 tablespoons of oil in the bottom of two 9×13-inch pans.
Layer one package uncooked noodles on bottom of pan, overlapping 1/2 inch. Top noodles with half of the chopped onions, peppers, broccoli and cauliflower.
Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese with half the mozzarella cheese. Pour 1 can of tomato sauce over mozzarella.
Lightly sprinkle with minced garlic and seasonings. Repeat layers, beginning with noodles.
Pour tomato juice over completed layers, filling the pans no more than 1/2 inch from the top to prevent boiling over. Bake 50 to 60 minutes at 350 degrees. Cool 10 minutes.
Serve with Parmesan cheese, if desired