Skinny Veggie Casserole Ingredients 6 medium brown mushrooms, sliced 1 large zucchini, sliced 1 medium red pepper, seeds removed and diced 1 clove garlic, finely chopped 2 tsp salt or to taste 1 Tbsp brown sugar Dash of black pepper, herb of your choice (oregano, Italian herb mix, etc.) 1 8 oz package Skinny Noodles Shirataki Macaroni, rinsed and drained well 2 eggs, beaten ½ C shredded mozzarella cheese 1 Tbsp olive oil 
Heat oven to 400° F. In a large frying pan, heat half of the olive oil, add all vegetables, salt, pepper, herbs, brown sugar and sauté until potatoes are cooked. Coat a medium size casserole pan with olive oil. Arrange Skinny Macaroni Noodles inside the pan, add cooked veggies. Add beaten egg and work into the macaroni/veggie mixture. Top with shredded cheese and bake in the oven for 20 minutes. Serve hot. Per Serving: 229 calories, 10g fat, 111mg cholesterol, 23g carbohydrates, 4g fiber, 13g protein (WW Points Plus: 6) Here's a great suggestion from Skinny Noodles fan Mary: Omit the potatoes and use 1-1/2 tsp Stevia in the Raw instead of the brown sugar to reduce to 162 calories and 7g carbs per serving! |