Ingredients:
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1 large broccoli, cut into florets
1 tbsp olive oil
A handful of baby kale
1 small onion, diced
7 small cloves of garlic, minced
12 small tomatoes, halved
1 cup low-fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1/2 cup skim milk or unsweetened almond milk
1/4 cup grated Parme cheese
Salt and pepper to taste
1 tsp dried oregano
1 tsp dried basil
Cooking spray
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
Cook Broccoli: Steam or boil the broccoli florets until tender, then drain and set aside.
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Add the baby kale and cook until wilted.
Combine Ingredients: In a large bowl, mix together the broccoli, sautéed vegetables, halved tomatoes, low-fat mozzarella, low-fat cottage cheese, and skim milk. Add salt, pepper, dried oregano, and dried basil, stirring until well combined.
Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the grated Parmesan cheese evenly on top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Serve: Let cool for a few minutes before serving. Enjoy as a low-point, nutritious meal for lunch or dinner.
WW Points: Approximately 2-3 points per serving, depending on portion size and specific ingredients used.
Terminology:-
Sautéing vegetables is a cooking method where vegetables are cooked quickly in a small amount of oil or fat over relatively high heat.
A handful of baby kale generally refers to about 1 to 2 cups of loosely packed baby kale leaves. Since it’s not an exact measurement, you can adjust the amount based on your preference for the dish. Baby kale is tender and will wilt down significantly when cooked, so a handful should integrate well into the casserole.
