For time:
50 Wallballs 20#(14#)
40 Med ball cleans 20#(14#)
30 Calories on the rower
40 Wallballs 20#(14#)
30 Med ball cleans 20#(14#)
20 Calories on the rower
30 Wallballs 20#(14#)
20 Med ball cleans 20#(14#)
10 Calories on the rower
Post time to BTWB
CHEESY SQUASH CASSEROLE
INGREDIENTS
- cooking spray – olive oil
- 2 cups mushrooms
- 3 cloves garlic
- 1/2 large yellow onion
- 2 lbs zucchini
- 1 3/4 lbs summer squash
- 1/2 cup Egg Beaters-whites
- 3 tbsps sour cream, nonfat
- 3/4 cup low-fat Colby jack cheese – shredded, divided
- 1 cup low-fat ricotta cheese – divided
- cooking spray
- cumin – to taste
- salt and pepper – to taste
INSTRUCTIONS
- Coat pan with cooking spray. Add diced mushrooms, garlic cloves, and onion. Sauté until tender. (Add a couple of tablespoons of vegetable stock if needed.)
- Cut both zucchini and summer squash into thin slices. Add to a pot with one tablespoon of water and cook for approximately 5 minutes. Remove from the stove and add onion/mushroom mixture to the pot. In a separate bowl mix Egg Beaters with sour cream.
- Coat baking dish with cooking spray.
- Evenly distribute half the squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese.
- Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.
- Cover with foil and bake at 375°F for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese.
- Cook for an additional 10 minutes. Turn oven to broil and let broil for 2-3 minutes until cheese topping become crusty.
- Let cool for 10-15 minutes.
Note: 1 serving contains 7gP/3gF/9gC – 1 block per serving = 9 servings total
