3 C. frozen cut green beans, thawed and drained;
\n2 medium green peppers, chopped;
\n6 plum tomatoes, chopped and seeded;
\n2 C. low-fat (8 to 12 oz.) shredded cheddar cheese;
\n3 C. chopped zucchini;
\n1 C. low-fat biscuit\/baking mix;
\n1\/2 tsp. salt;
\n1\/2 tsp. cayenne pepper;
\n1 1\/2 C. egg substitute; and
\n1 C. milk (skim\/fat-free milk).<\/p>\n
Place beans and peppers in a greased 13-inch x 9-inch x 2-inch baking dish. Top with tomatoes, cheese, and zucchini. In a bowl, combine the biscuit mix, salt, cayenne, eggs and milk just until moistened. Pour over the vegetables. Bake, uncovered, at 350F for 55-60 minutes or until puffed and a knife inserted near the centre comes out clean. Let stand for 10 minutes before serving.<\/p>\n
Yield: 12 servings
\nCalories: 146
\nFat: 5g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. frozen cut green beans, thawed and drained; 2 medium green peppers, chopped; 6 plum tomatoes, chopped and seeded; 2 C. low-fat (8 to 12 oz.) shredded cheddar cheese; 3 C. chopped zucchini; 1 C. low-fat biscuit\/baking mix; 1\/2 tsp. salt; 1\/2 tsp. cayenne pepper; 1 1\/2 C. egg substitute; and 1 C. milk (skim\/fat-free milk). Place beans and peppers in a greased 13-inch x 9-inch x 2-inch baking dish. Top with tomatoes, cheese, and zucchini. In a bowl,…<\/p>\n