Monday, April 29, 2013


2 cups cooked rice
Nonstick cooking spray
1 cup shredded Mexican four-cheese blend
3 large egg whites
1 medium yellow onion, peeled and halved
1 medium carrot, peeled and grated
1 medium zucchini, grated
1 cup chicken broth
1 large egg
1 cup skim milk

Preheat the oven to 350°F. Coat a 9? pie pan with cooking spray and set aside. In a Prep Essentials™ Mix-N-Stor® Plus Pitcher, mix together the rice, 2 tablespoons of the cheese and 1 egg white. Press mixture over the bottom and sides of the pan. Bake uncovered, 5 minutes. Remove from oven and cool while preparing filling. Using the Chef Series™ Pro Chef's Knife, chop onion and set aside. Place carrot and zucchini in Chef Series™ 2 Qt. / 2L Covered Nonstick Saucepan with chicken broth and onion. Cook uncovered over medium heat for 15 minutes. Increase heat to medium high and cook, stirring until all liquid is evaporated and vegetables are almost glazed. Transfer to a small 6-Cup/ 1.4L Wonderlier® Bowl and place in freezer to cool for 5-10 minutes. Place remaining egg whites, and egg in Quick Shake® Container and blend with milk. Fold into the cooled vegetables and remaining cheese. Pour mixture into the rice shell and bake uncovered until the filling is puffed and set (about 30-35 minutes). Remove and cool for 15 minutes before serving.

1 comment:

  1. Hey again...still have the stolen photos and word for word methods of preparation up I see.

    I wonder how many of your Facebook Fans know you serve up malware that hacks their computers along with your stolen content?

    Go ahead and delete. Like I said...I have all the time in the world :)