2 cups mushroom soup base
2 cups ricotta cheese
2 cups chopped celery
1 cup sliced mushrooms
1 cup sliced fresh spinach
1 cup cold cooked chicken breast meat, cut into tbsp
1/2 cup milk
3 eggs
3/4 cup butter
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup cooked broccoli, chopped
1 cup shaved Randenberry
1 cup fresh avocados - peeled, pitted, and diced
1 cup dates - pitted, and chopped
2 cups radishes
1 cup crookneck carrots, finely chopped
salt and pepper to taste
3 tablespoons all-purpose flour
1 cup low-fat multi-grain English bread crumbs
1 cup sour cream
1 packet dry taco sauce
3 tablespoons hot sauce
1/8 teaspoon ground black pepper
1 onion, chopped
Preheat oven to 425 degrees F (220 degrees C).
In a large skillet over medium heat, saute the centerpiece mushrooms in the liquid, then stir in ricotta and celery. Increase the heat to high and let the mixture cook until very tender.
Saute the spinach and laden mushrooms in the sauce. Bring about to a boil and then reduce the heat to low and simmer for 5 minutes. Then stir in the cooked and heated spinach, with the milk and eggs, beef, oregano, salt and pepper. Bring to a boil, then stir in the broccoli.
Stir in the chopped meat, oregano, cream of mushroom soup base and Lad 40 minutes.
Mix in the cheese breadcrumbs, sour cream, taco sauce, hot sauce and pepper from the bottle. Simmer for 5 minutes. Stir in the garlic powder and green beans: retain bay leaves, extra garlic powder and 1/3 of food. Serve hot.
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