Time for another new vegetarian recipe! I came across a whole collection of yummy sounding recipes that I am tweaking and working with TSFL’s Nutrition Support on. This one would still require a protein serving to make a full lean & green meal. But it’s a yummy way to have the veggie portion of your meal. Hope you enjoy it!
2 cups fresh broccoli florets
1 cup fresh mushrooms, sliced
2 packages Medifast crackers, crushed (or, if you are not following the 5 & 1 plan, you could substitute 1/2 cup of bread crumbs here)
2 tbsp Parmesan cheese
1 clove garlic
4 tsp margarine
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp salt
1. Preheat oven to 350.
2. Fill a saucepan half full of water & bring it to a boil. Add broccoli & boil until it is bright green, but still crisp, about 2 minutes.
3. Heat margarine in a skillet over medium heat. Saute garlic for about 2 minutes. Add cracker crumbs & cook until light brown. Remove from heat.
4. Add Parmesan, oregano, thyme & salt. Stir well.
5. Place broccoli & mushrooms in 9×13 casserole dish. Add cracker crumb mixture. Bake for 20 minutes.
Makes 2 servings. Each serving is 3 vegetable servings, 3 condiments, 2 fats & 1 optional snack. You’ll want to choose a protein from the leanest options list to accompany this veggie dish, since it includes 2 full fat servings already. Would be great to add some ground turkey (or elk, in our case) to, or maybe serve with a side of fish.