1/2 cup shredded cheddar cheese 1 cup fresh or frozen broccoli, chopped 1/4 cup plain, low-fat yogurt 1/4 teaspoon ground turmeric 1/4 teaspoon mustard powder 1/3 cup seasoned bread crumbs
1. Preheat oven to 375 degrees.
2. Steam the broccoli until tender. Chop into 1/4-1/2 inch size pieces. Set aside to cool slightly.
3. Stir the turmeric and mustard powder into the yogurt and then stir in the cheese. Add the chopped broccoli and bread crumbs; stir to coat well.
4. Shape a Broccoli-Cheese bite by pressing 1 heaping tablespoon of the mix into a ball, then flattening slightly. Repeat with the remaining mixture. (If you prefer, press 2 tablespoons of the mix into silicone muffin cups and bake as below.)
5. Arrange on a silicone mat on a cookie sheet and bake about 7 minutes or until the tops are lightly browned. (If not using a silicone mat, lightly coat the cookie sheet with vegetable oil.)
6. Serve warm or cold with additional yogurt, if desired.
3/4 cup (uncooked) Penne pasta 1/2 cup, about 12-14 Grape tomatoes about 10 Cracked green olives 2 tsp. Olive oil 4-5 fresh Basil leaves 1/4 cup Feta cheese, crumbled To taste: Black Pepper, freshly ground
1. Boil about 1 quart of cold water in a sauce pan. Add the penne and set a timer for 9 minutes for al dente.
2. While the pasta is cooking, cut the grape tomatoes in half lengthwise. Place on a serving plate.
3. Drain the cracked green olives and rinse with cold water. Add about10 to the serving plate with the tomatoes.
4. Drain the pasta and then return to the pan. Add the olive oil and toss to coat.
5. Place the penne on the serving plate and gently mix with the olives and tomatoes. Sprinkle feta cheese over the penne mixture then season with black pepper. Tear the basil leaves onto the mixture and serve.
3/4 cup (uncooked) Penne pasta
1/4 cup White Rice
