LIFESTYLES by Ronda Gates

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Tuna Broccoli Rolls

This recipe will yield 12 servings of approx. 5-1/3 oz each.
Each serving contains approx. 136 calories.
12uncooked lasagne noodles
110-oz package frozen cut broccoli, thawed and drained
16.5-oz can water-packed tuna, drained and flaked
14.5-oz jar sliced mushrooms, drained
2 Tbl.reduced-calorie margarine
1/4 cupflour
1-1/2 cupnonfat milk
1 cupchicken broth
2 tsp.chopped fresh thyme or 1/2 tsp. dried thyme leaves
1/4 tsp.salt
1/8 tsp.pepper
1/2 cshredded lowfat cheddar cheese
Cook lasagne noodles to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in medium bowl combine broccoli, tuna and mushrooms; mix well Melt margarine in medium saucepan over low heat. Stir in flour to make a paste; add milk and cook until mixture is smooth and bubbly, stirring constantly. Stir in remaining sauce ingredients except cheese. Cook over medium heat for 5 to 8 minutes until sauce is thickened, stirring constantly. Stir half of sauce (1 cup) into broccoli mixture; mix well.Spread each cooked lasagne noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle; place in ungreased 13x9-inch (3-quart) baking dish. Spoon remaining sauce over rolls; cover.Bake at 350 degrees for 25 to 35 minutes until thoroughly heated. Remove cover and sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.

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