Podcast 50: Passover & Easter Memories

by The Meal Makeover Moms on April 8th, 2009

Nutty Noodle Kugel

Today marks the first night of Passover. And to celebrate, we created a light and healthy version of noddle Kugel. Typically made with lots of butter and full-fat sour cream, we trimmed things down a bit (well, maybe more than a bit) while boosting the good nutrition.  Our Nutty Noodle Kugel is perfect as a Passover side dish or a hearty brunch entrée any time of the year.  This week, we also celebrate Easter in our Cooking with the Moms podcast with a recipe for Minty Lamb Burgers with Walnuts & Feta.

Be sure to tune in for our yummy new recipes as well as musings on our fondest Passover and Easter food memories  you’re going to love Janice’s story about the “lamb” cake she and her family gobble up every Easter.

Nutty Noodle Kugel
Makes 15 Servings

  • One 12-ounce package whole wheat blend wide noodles (such as Ronzoni Healthy Harvest), or regular egg noodles
  • 6 large eggs, beaten
  • One 16-ounce carton 1% lowfat cottage cheese
  • 1 cup light sour cream
  • 1/2 cup l% lowfat milk
  • 1/2 cup currants
  • 1/3 cup granulated sugar
  • 1/2 cup pecans, very finely chopped
  • 2 tablespoons sugar
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon

1. Preheat the oven to 350°F.

2. Coat a 13 x 9-inch baking dish with nonstick cooking spray and set aside.

3. Bring a large saucepan of salted water to a boil. Add the noodles and cook until just tender but still have some bite. Drain and set aside.

4. In a large bowl, whisk together the eggs, cottage cheese, sour cream, milk, currants, and sugar.  Stir in the pasta until coated with the egg mixture.  Transfer the mixture to the baking dish.  Combine the pecans, sugar, flaxseed, and cinnamon in a bowl and sprinkle evenly over the kugel.

5. Cover loosely with aluminum foil and bake 30 minutes. Remove foil and bake until the topping gets crispy and brown and the kugel is set, an additional 30 minutes.

Nutrition Information per Serving: 210 calories, 7g fat (2g saturated, 0.3g omega-3), 180mg sodium, 30g carbohydrate, 3g fiber, 11g protein
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7 Comments | Filed Under Breakfast, Pasta, Podcast, Sides 

7 Responses to “Podcast 50: Passover & Easter Memories”

  1. The Meal Makeover Moms on April 9th, 2009

    Hi, Liz here. This morning, I made Matzo Brei for my boys. This is definitely a “memory” food for me. They absolutely loved it and asked for more. I found a simple recipe on About dot com (http://tinyurl.com/cg7dva), and if I make it again, will use the whole wheat matzo.

  2. Ann on April 9th, 2009

    I hope you can come up with a good makeover for egg salad sandwich and/or deviled eggs. We’ll be having lots of hard boiled eggs this week and definitely need some ideas and healthy things to do with them.

  3. The Meal Makeover Moms on April 9th, 2009

    Hi Ann:
    If you look under the Recipes section of our main site and then click to the Snack category, you’ll find a recipe for Makeover Deviled Eggs. Here’s a link: http://tinyurl.com/cka6av
    Give that a try and let us know what you think. You could probably adapt the recipe a bit to create a healthier version of egg salad too!
    Enjoy the holiday weekend.

  4. Dakotapam on April 10th, 2009

    For my egg salad, tend to add more carrots and celery (onion for me too) and less mayo, just enough to add moisture. i bet a bit of skim milk would do the trick too, though I use whole because my kids are underweight (of all things!)

  5. adena on April 10th, 2009

    just wanted to note that if you do keep Kosher for Passover, the kugel recipe won’t work, as the noodles aren’t K for P. but it sounds great for after Passover!

  6. The Meal Makeover Moms on April 10th, 2009

    Thanks Adena! You are indeed right. Is there a brand of kosher-for-Passover egg noodles that you can recommend?

  7. Adena on April 11th, 2009

    Sorry, no luck with the Kosher for Passover noodles. But here’s a recipe for you:

    Passover Granola
    4 cups matzo farfel
    1/2 cup chopped nuts
    3/4 cup shredded coconut
    1/2 cup honey
    1/2 cup vegetable oil
    1/2 cup raisins (optional)

    Preheat oven to 350. Mix farfel, nuts, and coconut in a bowl. Add honey and oil and mix well. Spread the mixture in a single layer on greased non-stick baking sheets or foil lined baking sheets. Bake 15-20 mins stirring often to prevent burning. Remove from oven and add raisins. Mix well. Cool and store in airtight container. Great with yogurt!

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