Carrot and Mushroom Loaf

2 t margarine

1 cup finely diced onions

3 cups grated carrots

2½ cups sliced mushrooms

½ cup 2% milk

2 eggs

2 T chopped fresh Italian (flat leaf) parsley

¼ t salt

¼ t ground nutmeg

Dash white pepper

2 oz mozzarella cheese, shredded

In 10” nonstick skillet melt margarine; add onions and saute over high heat until translucent about 1 minute. Reduce heat to medium add carrots and saute for 3 min Add mushrooms and saute until carrots are tender about 5 min Remove from heat and let cool for 5 minutes.

Preheat oven to 350°F Using a wire whisk in medium mixing bowl combine eggs, parsley, salt, nutmeg and pepper and beat until combined; add vegetable mixture and cheese and stir to combine. Spray 9x5” loaf pan with nonstick cooking spray add vegetable-cheese mixture to pan. Place loaf pan in 13x9” baking pan and fill with hot water to a depth of 2inches. Bake for 40 minutes until a knife inserted in center comes out clean. Remove baking pan from oven and loaf pan from water bath; let cool slightly. Invert loaf onto serving platter.

Makes 4 servings

Per serving 173 calories 9 g protein 9 g fat 16 g carbohydrate 163 mg calcium 292 mg sodium 150 mg cholesterol 2 g dietary fiber