2 tsp. olive oil
\n2 C. diced onion
\n1 C. diced celery
\n2 tsp. chopped fresh or 3\/4 tsp. dried oregano
\n3 garlic cloves, minced
\n1 (8-oz.) package tempeh, crumbled
\n2 tsp. cornstarch
\n1 T. water
\n5 C. 1% low-fat milk
\n1 T. fresh lemon juice
\n1 1\/2 tsp. chopped fresh or 1\/2 tsp. dried dill
\n1\/2 tsp. salt
\n1\/4 tsp. ground white pepper
\n8 C. hot cooked elbow macaroni (about 1 lb. uncooked)
\n2 4-oz.) packages crumbled feta cheese, divided
\n1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
\nCooking spray<\/p>\n
Preheat oven to 375\u00b0. Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saut\u00e9 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 oz. feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 oz. feta. Bake at 375\u00b0 for 30 minutes or until lightly browned.<\/p>\n
Yield: 8 servings
\nServing size: 1 1\/2 C.<\/p>\n
Calories: 428
\nFat: 12.1g
\nFiber: 4.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 2 C. diced onion 1 C. diced celery 2 tsp. chopped fresh or 3\/4 tsp. dried oregano 3 garlic cloves, minced 1 (8-oz.) package tempeh, crumbled 2 tsp. cornstarch 1 T. water 5 C. 1% low-fat milk 1 T. fresh lemon juice 1 1\/2 tsp. chopped fresh or 1\/2 tsp. dried dill 1\/2 tsp. salt 1\/4 tsp. ground white pepper 8 C. hot cooked elbow macaroni (about 1 lb. uncooked) 2 4-oz.) packages crumbled feta cheese,…<\/p>\n