1 pound dry white potatoes
1 pound pearl onions, sliced
1 onion, sliced
1 medium sized potato, peeled and cubed
1 (16 ounce) package uncooked Italian-style dressing mix
1 large tomato, chopped
1 5 ounce packages boxed mixed vegetables, cut into cubes
1/2 cup butter, softened
2 tablespoons reduced fat lemon juice
1/2 teaspoon salt
2 tablespoons extracts of fresh lemon zest
2 tablespoons crushed cornflakes cereal
1/2 teaspoon garlic powder
1 teaspoon chopped fresh parsley
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool completely.
In a large bowl, mix together the pearl onions, onion, potato, tomato, mixed food, lemon juice, salt, extracts of lemon zest, and crushed cornflakes cereal.
Place a large skillet filled with water on the stove to boil, and add the browned potatoes. Boil until tender, about 5 minutes. Drain and set aside.
In a large bowl, combine the butter, softened cream cheese, olive oil, lemon juice, salt, and extracts of lemon zest. Pour mixture over potatoes, and toss to coat.
Return the potatoes to the saucepan and boil gently over medium heat, until tender, about 10 minutes. Drain and set aside.
Discard shredded cornflakes cereal and parsley. Drop dice of lemon zest into egg whites and sprinkle them over the sides of the potatoes. Place zucchini into the bottom of a large dish or plastic container.
Drizzle meat mixture over the zucchini and tomatoes.
Remove the green beans and potatoes from the saucepan. Spread over the big dish with the remaining lemon zest and parsley. Top with sausage and carrots. Sprinkle with marinated mushrooms. Serve immediately.