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Place caps, cavity side down, on a shallow baking pan. Bake until tender and golden, about 10 minutes. Turn caps cavity side up. Fill each cap with spinich souffle. Bake until hot, about 10 minutes. 6g protein. Recipe Source Source: The Mushroom Council 45 Egg Drop and Noodle Soup 8 oz Medium Egg Noodles, uncooked 8 14 1/2 oz cans low-sodium chicken broth 2 large eggs 4 Tbs water 1/2 cup grated Parmesan cheese 1/2 tsp freshly ground black pepper 1 cup frozen chopped spinach, thawed and drained well or 1 cup chopped fresh spinach, stems removed Salt to taste In a medium saucepan, heat the chicken broth to a boil.

Serve hot. Leftovers will keep 1 to 2 days in the refrigerator, tightly wrapped. 0g protein. Recipe Source Source: American Diabetes Association 56 Hearty Meat Loaf Here's a favorite Southern meal: Homemade mashed potatoes, turnip greens, and meat loaf. Try to have about twice as much greens as potatoes and meat loaf! 1/2 cup low-fat low-sodium beef broth 2 slices whole-wheat bread, finely crumbled 1 lb extra-lean ground beef 2 medium eggs, beaten slightly 1/2 cup finely-chopped onion 1/2 cup finely-chopped celery 1/2 cup grated carrots 2 tsp Worcestershire sauce 1 tsp dry mustard 1 Tbs catsup Freshly-ground black pepper, to taste Preheat the oven to 350 degrees.

NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 6 Tbs butter or margarine 2 cups graham cracker crumbs 2 cups chopped walnuts 2 pkg. (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 4 large eggs 1/4 cup all-purpose flour 2 Tbs lemon juice Preheat oven to 350° F. Microwave morsels and butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in crumbs and nuts. Reserve 2 cups crumb mixture; press remaining mixture into ungreased 15 x 10-inch jelly-roll pan.

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