Heat oil in large skillet over medium-high heat; add mushrooms, peppers, onions and spinach. Cook 5 minutes, or until water evaporates.
Reserve 1/2 cup mozzarella cheese. In a bowl, mix cottage cheese, 2 1/2 cups mozzarella cheese and salt.
Grease slow cooker with cooking spray.
layer ingredients in the slow cooker as follows: cover bottom with 1/3 of sauce and top with half of the noodles, cooked vegetables, zucchini and cottage cheese.
Follow with another 1/3 of sauce and remaining noodles, vegetables, zucchini and cottage cheese.
Top with remaining sauce. Sprinkle 1/2 cup mozzarella cheese on top.
Cook on low for 5 hours or until noodles and zucchini are tender.
Yield: 12 cups
Serving Size: 1 cup provides 0.5 oz grain, 1.5 oz meat/ meat alternate and 1/2 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Twist and Sprout Cookbook
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