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Passover Recipes

Passover favorites with all the taste but less fat and calories

Spinach and Mushroom Bake

This is a nice side dish or brunch dish. It's loaded with vegetables, too! I made the salt optional but it really does need a little if you use low-sodium chicken broth powder. If someone at your Seder is on a low-sodium diet, prepare it the low-sodium way, and just ask people to add their own salt at the table. If you are serving more than 9 people, double the recipe and use a 9x13-inch baking pan instead.

1 cup chopped onion
2 cups (about 8 ounces) sliced mushrooms
2 cups grated or diced carrots
1 cup diced zucchini
2 10-ounce boxes frozen, chopped spinach (thawed and gently squeezed to eliminate excess water)
1/2 cup Matzo Meal (use unsalted if someone is on a low-sodium diet)
3 large eggs, lightly beaten
3/4 cup egg substitute
1/4 teaspoon salt (add more to taste), optional
1/4 teaspoon black pepper
2 teaspoons low-sodium chicken broth powder

  • Preheat oven to 325 degrees. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
  • Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
  • Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).

Makes 9 servings

Nutritional information per serving (using low sodium matzo meal): 104 calories, 8 g protein, 14 g carbohydrate, 2.6 g fat (0.8 g saturated fat, 0.7 g monounsaturated fat, 0.4 g polyunsaturated fat), 72 mg cholesterol, 3.5 g fiber, 134 mg sodium. Calories from fat: 21%.


Roasted Garlic Potatoes

The original recipe called for a stick of margarine. We have cut this to 3 tablespoons, and are using a no- or low-trans-fat margarine with about 8 grams of fat per tablespoon (kosher versions are available). If you want to make half a recipe, pour the potato mixture into a 9-inch, deep-dish pie plate and bake for the same amount of time.

4 pounds small, new red-skinned potatoes, scrubbed (if you use larger red potatoes, just cut them in half)
1 teaspoon kosher salt
2 teaspoons dill weed (dried)
1 whole garlic bulb; separate the cloves and peel them
3 tablespoons no-or low-trans-fat margarine (with 8 grams fat per tablespoon), melted

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl, tossing to coat the potatoes well.
  • Pour mixture into a 9 x 13-inch baking dish and use a scraper to scrape all the margarine and seasonings from the sides of the bowl, drizzling over the potatoes in pan.
  • Bake for about 1 1/2 hours or until potatoes are cooked throughout and lightly browned.

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