Ingredients:
4 Tablespoons olive oil
4 Tablespoons butter
2 Vidalia or yellow medium-sized onions, thinly sliced
1 (10 oz.) container fresh, organic spinach
1 (12 oz.) package of wide egg noodles
2 Cups low-fat cottage cheese
`1 Cup nonfat plain Greek yogurt
1 (1 oz.) package onion soup and dip mix
6 Large Free Range Eggs
salt, pepper
2 tsp. garlic powder
Cooking Spray
1 Cup potato chips, mashed - optional
Directions:
To a large pot of boiling water, add the egg noodles. Cook until al dente. During the last few minutes add the fresh spinach to the same pot and cook until wilted.
Drain well and transfer to a large bowl.
Preheat the oven to 375 degrees.
While the noodles are cooking, in a large skillet, heat the oil and butter on medium-high heat. Add the onions and season with the garlic powder, salt and pepper.
Cook about 15 minutes until they are softened and lightly caramelized. Add to the bowl of noodles and spinach.
In a blender or food processor puree the cottage cheese, Greek yogurt, onion soup mix and eggs until smooth.
Season with salt and pepper. Add to the bowl of noodles and mix until well coated.
Coat a 9 x 13 inch baking dish with cooking spray.
Transfer the mixture to the prepared baking dish and spread out evenly.
Top with the mashed potato chips if desired. (totally optional)
Cover with foil and bake 30 minutes. Remove foil and continue baking 15 minutes until the top is golden brown.
Let set 5 to 10 minutes. Slice and serve. Add a side salad!
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