- Tomato & Broccoli Cheese Casserole made with 1/2 cup frozen broccoli, 2 medium fresh tomatoes, onion, garlic, oregano, parsley, basil, black pepper, 1 oz whole wheat penne & 1-1/2 oz low-fat cheddar cheese
- 1/2 cup sliced peaches
At left is the recipe doubled in the pie dish I baked it in (yum yum yum). This was so good I couldn't believe it was diet food. That keeps happening lately, and I'm very glad to be discovering recipes I actually enjoy.
I also liked the throw-everything-in-a-casserole approach to preparing it, although there was some fairly involved preparation (cooking the pasta, chopping and sauteeing the veggies, shredding the cheese etc). Unlike last night's tofu pasta, it made perfect sense to have baked this dish, as the flavors melded perfectly and - of course - the cheese melted into all the crevices and formed a sort of sauce in the bottom. Swoon.
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