I am thankful for having the honor of growing up in a loving, Christian home...and a especially an Adventist home. So, if you grew up in the Adventist circle, you know all about the infamous "Special K Loaf"...or sometimes known as cottage cheese loaf. It's a favorite in potlucks for sure! Amazingly, there are so many versions of recipes out there for this popular cottage cheese dish. In addition, depending on who's version or conglomeration of versions you use, the saturated fat content can be astronomical. However, I am a believer in moderation, so it definitely doesn't hurt to have it once in a while.
I was determined to make a spin-off version of this wonderful dish with maintaining flavor, but decreasing the saturated fat content. The outcome is a lentil potato loaf. I have been working on this recipe for a couple weeks and I was able to fine tune it by the time Bible Study was at my house last Tuesday. I made it for the gals and was very relieved when they wanted seconds. So here it is...
Pre-heat oven at 375 degrees.
Lightly grease large casserole dish and lay aside.
Ingredients:
3/4 cup cooked lentils
3/4 cup diced potatoes
1 cup of finely chopped walnuts
1/2 cup of chopped white onions
7 cloves of minced and chopped garlic
2 eggs
3 egg whites
1/2 cup melted butter
1 can of cream of mushroom soup
5 tsp of McKay's Beef-Like powdered broth
Pepper to taste
5 cups of rice krispies
Directions:
Whisk the eggs until blended and set aside. In a large mixing bowl, place lentils, potatoes, walnuts, onions, garlic, egg, butter, cream of mushroom soup concentrate, and McKay's powdered broth. Mix well by hand. Add pepper to liking. Fold in rice krispies. Place mixture in casserole dish. Bake for 40 minutes or until lightly crispy on top.
This dish is definitely lower in saturated fat content, boosting fiber and folate a little higher than the traditional cottage cheese loaf.
It's definitely different, and the concept may take some getting used to.
******
What are your running or exercise plans for this week-end?
I was determined to make a spin-off version of this wonderful dish with maintaining flavor, but decreasing the saturated fat content. The outcome is a lentil potato loaf. I have been working on this recipe for a couple weeks and I was able to fine tune it by the time Bible Study was at my house last Tuesday. I made it for the gals and was very relieved when they wanted seconds. So here it is...Pre-heat oven at 375 degrees.
Lightly grease large casserole dish and lay aside.
Ingredients:
3/4 cup cooked lentils
3/4 cup diced potatoes
1 cup of finely chopped walnuts
1/2 cup of chopped white onions
7 cloves of minced and chopped garlic
2 eggs
3 egg whites
1/2 cup melted butter
1 can of cream of mushroom soup
5 tsp of McKay's Beef-Like powdered broth
Pepper to taste
5 cups of rice krispies
Directions:
Whisk the eggs until blended and set aside. In a large mixing bowl, place lentils, potatoes, walnuts, onions, garlic, egg, butter, cream of mushroom soup concentrate, and McKay's powdered broth. Mix well by hand. Add pepper to liking. Fold in rice krispies. Place mixture in casserole dish. Bake for 40 minutes or until lightly crispy on top.
This dish is definitely lower in saturated fat content, boosting fiber and folate a little higher than the traditional cottage cheese loaf.
It's definitely different, and the concept may take some getting used to.
******
What are your running or exercise plans for this week-end?
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