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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 x ca. 30 g | "No Yolks" egg noodle substitute; cooked |
| 1 x ca. 450 g | Ground chicken breast; skinless; cooked |
| 1/2 Tasse | onions chopped |
| 1/2 Tasse | Bell peppers chopped |
| 1/2 Teelöffel | olive oil |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | black pepper |
| 16 x ca. 30 g | tomato sauce |
| 1 Tasse | Fat-free cottage cheese |
| 1/4 Tasse | Fat-free sour cream; softened |
| 8 x ca. 30 g | Fat-free cream cheese |
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Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. Meanwhile, cook chicken, onions, and bell peppers in oil until no pink remains in chicken and vegetables are tender. Stir in salt, black pepper, tomato sauce; set aside. In a mixing bowl, combine cottage cheese, sour cream, and cream cheese. Spread half noodles in prepared pan. Then, cover, with cheese mixture, and remaining noodles. Top with chicken-tomato mixture. Bake for 30 minutes.
Per serving: 239 Calories; 1g Fat (5% calories from fat); 25g Protein; 30g Carbohydrate; 38mg Cholesterol; 1014mg Sodium
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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