2/3 cup white onion, finely diced
2/3 cup fresh mushrooms, sliced thin
1/3 cup celery, diced
½ cup apples, peeled and chopped
½ cup canned pumpkin
1/3 cup pecans, chopped
1 Tbsp fresh parsley
1 tsp ground sage
1/3 tsp ground thyme
2 pinches salt
½ tsp pepper
1 ½ slices of whole grain bread
1 cup low sodium vegetable broth
1 tsp light margarine
Cooking spray OR oil in Misto
1. Preheat oven to 350ºF. Toast bread in toaster. Melt margarine in a large nonstick skillet over medium-high heat. Add the onion, mushrooms, and celery to pan, and sauté for 5 minutes. Add apple and sauté for 5 more minutes. Add pecans and sauté for 1 more minute.
2. Remove from heat, stir in parsley, sage, and thyme. Combine the pumpkin, egg, salt, and pepper in a large bowl. Crumble bread into the bowl, and add the mushroom mixture and vegetable broth; stir gently to combine.
3. Spoon mixture into 13 x 9 inch baking dish coated with cooking spray; cover with foil. Bake at 350ºF for 45 minutes; uncover and bake an additional 15 minutes or until the top is crisp. Portion into 1/3 cup servings.
Serving: 1/3 cup
Nutrition Facts: Calories 90, Fat 5g (Saturated 0.5g), Carbohydrate 11g, Fiber 3g, Protein 3g, Sodium 115mg
Choices: 0.5 Starch, 1 Vegetable, 0.5 Fat