Saturday 180105

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50 Wallballs 20#(14#)
40 Med ball cleans 20#(14#)
30 Calories on the rower
40 Wallballs 20#(14#)
30 Med ball cleans 20#(14#)
20 Calories on the rower
30 Wallballs 20#(14#)
20 Med ball cleans 20#(14#)
10 Calories on the rower

Post time to BTWB

Cheesy Squash Casserole ZONE!!

CHEESY SQUASH CASSEROLE

INGREDIENTS

  • cooking spray – olive oil
  • 2 cups mushrooms
  • 3 cloves garlic
  • 1/2 large yellow onion
  • 2 lbs zucchini
  • 1 3/4 lbs summer squash
  • 1/2 cup Egg Beaters-whites
  • 3 tbsps sour cream, nonfat
  • 3/4 cup low-fat Colby jack cheese – shredded, divided
  • 1 cup low-fat ricotta cheese – divided
  • cooking spray
  • cumin – to taste
  • salt and pepper – to taste

 

INSTRUCTIONS

  • Coat pan with cooking spray. Add diced mushrooms, garlic cloves, and onion. Sauté until tender. (Add a couple of tablespoons of vegetable stock if needed.)
  • Cut both zucchini and summer squash into thin slices. Add to a pot with one tablespoon of water and cook for approximately 5 minutes. Remove from the stove and add onion/mushroom mixture to the pot. In a separate bowl mix Egg Beaters with sour cream.
  • Coat baking dish with cooking spray.
  • Evenly distribute half the squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese.
  • Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.
  • Cover with foil and bake at 375°F for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese.
  • Cook for an additional 10 minutes. Turn oven to broil and let broil for 2-3 minutes until cheese topping become crusty.
  • Let cool for 10-15 minutes.

Note: 1 serving contains 7gP/3gF/9gC – 1 block per serving = 9 servings total

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