WILD RICE, CHEESE, AND VEGETABLE CASSEROLE

Delicious, with a generous amount of melted cheese. The vegetables can vary according to season and availability.

4 entrée servings

1 package (6¼ ounces) wild and white rice mix, cooked without spice packet

1½ cups each: cut asparagus spears and halved small Brussels sprouts, cooked crisp-tender

3 ounces fat-free cream cheese, cubed

¾ cup (3 ounces) shredded fat-free mozzarella cheese

3–4 ounces goat cheese, crumbled

Salt and pepper, to taste

1. Mix rice, vegetables, and cheeses; season to taste with salt and pepper. Spoon into 1½-quart casserole. Bake, covered, at 350 degrees until casserole is hot and cheese is melted, about 30 minutes.

Per Serving:

Calories: 307

% of calories from fat: 21

Fat (gm): 7.2

Saturated fat (gm): 4.3

Cholesterol (mg): 9.7

Sodium (mg): 200

Protein (gm): 21.7

Carbohydrate (gm): 39

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 2.0

Meat: 1.5

Fat: 0.5