|
|
Post by slimcris on Jan 7, 2005 23:35:46 GMT -5
Dinner Ideas here. Hold the cow, please!
|
|
|
|
Post by mylikeit on Jan 8, 2005 10:22:42 GMT -5
Core Baked Spaghetti
POINTS® Value | 8
Servings | 6
main meals |
Ingredients
8 oz cooked whole-wheat spaghetti
1 egg
24 oz canned tomato sauce
8 oz canned tomato paste
12 oz fat-free cottage cheese
12 oz SoyaKaas Fat-free Mozzarella Style Soy Cheese
1 meatless soy crumbles (equiv to 1 lb of gr meat)
2 tsp olive oil
1 Tbsp garlic powder
1 small onion(s)
1 Splenda packet or pourable Splenda equiv to 2 tsp sugar
Instructions
Preheat oven to 350. Saute garlic, onion and oil. Add soy crumbles, tomato sauce, tomato paste, sugar and Italian spices to taste. Simmer 20 minutes. Place cooked spaghetti in bottom of sprayed 9x11 pan. In med bowl, combine beaten egg, and cottage cheese. Pour cottage cheese mixture over spaghetti. Top with tomato mixture. Shred soy cheese and evenly sprinkle over the top of the tomato mixture. Cover and bake at 350 for 45 minutes.
This recipe was posted to another list by someone else (sorry I don't remember her name). I have made this with mushrooms and spinach in the tomato sauce. The whole family loves it, and even requests it!
|
|
|
|
Post by slimcris on Jan 8, 2005 11:21:40 GMT -5
From SusieQ's post on the Dinners Board
Neat Balls
« Thread started on: Jan 6th, 2005, 7:22pm » <br>These are nice, lowfat substitute for meatballs. All Core!
1 tube Gimme Lean soy ground meat substitute, beef style
1 Flame Grilled Boca Burger, heated in microwave for 1 minute
1 medium onion, chopped fine
2 large cloves of garlic, chopped fine
4 or 5 sprigs of fresh Italian flat-leaf parsley, chopped fine
olive oil spray
salt and pepper to taste
Spray a nonstick pan with olive oil spray. Saute onion and garlic until soft over medium heat.
In a bowl, combine Gimme Lean, Boca Burger, parsley, sauteed onion and garlic mixture, and salt and pepper until well-mixed, like meatball mixture. Form into balls. Spray a baking sheet with olive oil spray, and place balls on sheet. Spray balls lightly with olive oil spray. Bake in a preheated 350 degree oven for about 10-15 minutes, until just lightly browned. Serve immediately as you would meatballs.
Susie
|
|
|
|
Post by slimcris on Jan 8, 2005 11:22:16 GMT -5
From AnnBrianP's Post on Dinner Board
Roasted Vegetable Lasagna
« Thread started on: Jan 2nd, 2005, 7:02pm » <br>Roasted Vegetable Lasagna
9 whole wheat lasagna noodles, cooked
1 can diced tomatoes
1 zucchini, chopped
1 red onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 Tbsp minced garlic
¾ cup fat free ricotta
½ cup fat free mozzarella
Roast zucchini, red onion, peppers and garlic on a baking sheet sprayed with cooking spray at 400 degrees for 20-30 minutes or until soft. Take ½ of roasted veggies and can of diced tomatoes and puree until smooth.
Layer cooked lasagna noodles with sauce, veggies, cheese and repeat, using all lasagna noodles. Top with mozzarella. Bake at 350 degrees for about 30 minutes or until hot and bubbly and cheese on top is melted. (For better melting use 2% mozzarella or spray ff mozzarella with butter spray.)
|
|
|
|
Post by slimcris on Jan 8, 2005 11:23:36 GMT -5
From Luv2Core's post on Dinner Board
Tex-Mex Casserole
« Thread started on: Jan 1st, 2005, 8:31pm » <br>Tex-Mex Casserole
2 teaspoons Canola Oil
1 tube (18 oz) ff polenta
1 teapoon garlic powder
1 can (15 1/2 ounces) pinto beans (drained)
1 can (10 ounces) rotel
1 can (4 ounces) diced green chilis
1/2 c ff cheddar cheese
2 tablespoons black olives
Coat bottom of 8x8 pan with oil. Crumble and spread polenta in pan and flatten slightly. Sprinkle garlic powder, beans, rotel, and chilis. Top with cheese and olives. Bake 350 for 30 minutes.
Serves 6 - 3 points per serving (core)
|
|
|
|
Post by slimcris on Jan 8, 2005 11:24:24 GMT -5
From Luv2Core's post on Dinner Board
VEGGIE STUFFED PEPPERS
« Thread started on: Jan 1st, 2005, 8:08pm » <br>VEGGIE STUFFED PEPPERS (CORE or 2 POINTS on Flex per serving)
4 red bell peppers, halved lengthwise and seeded
1 onion, chopped
2 garlic cloves, minced
1 (14.5oz) can diced tomatoes
1/2 (10oz) box frozen corn kernels, thawed
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground pepper
1 cup cooked brown rice
1. Preheat oven to 375. In large pot of boiling water, cook the bell peppers until tender, about 4 minutes, then drain.
2. To prepare the filling, spray a large nonstick skillet with olive oil nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the tomatoes, corn, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until the flavors are blended, about 10 minutes. Stir in the rice.
3. Stuff the filling into each bell pepper half. Place the stuffed peppers in a shallow 2-qt casserole. Cover with foil and bake until heated through, 20 - 25 minutes.
Per serving (2 bell pepper halves): 157 cal, 1g fat, 0g sat fat, 0g trans fat, 0g chol, 432 mg sodium, 35 g carb, 7g fiber, 5g protein, 46 mg calcium. POINTS VALUE: 2.
|
|
|
|
Post by Connie122516 on Jan 8, 2005 18:39:55 GMT -5
For a great Stir Fried Tofu and Brown Rice recipe go to www.drweil.com and do a search in the recipe section. The only thing that isn't core is the 1 tsp sesame oil, but I consider it essential for flavor, and the recipe makes so many servings, it is a negligible use of your WPAs. (1 point for the whole recipe). I like to add some mushrooms and shredded carrot and/or red pepper for color. |
|
|
|
Post by mylikeit on Jan 11, 2005 21:32:41 GMT -5
Italian Polenta Casserole
Serves 4 (Core)
Prepare polenta for four servings (3 c. water, 1 c. corn meal, cook into thick mush) -- Spread mush in bottom of 8x8 pan and chill for 1 hour.
Meanwhile, combine 1 lb soy crumbles, 1 onion diced, 1/2 pkg frozen spinach (thawed and drained), 1 sm can mushrooms drained. Simmer/saute in large skillet until the onion is clear. Add 1 15 oz can tomato sauce, and Italian seasonings to taste. Simmer 10 to 15 minutes or until flavors blend and liquid is slightly reduced.
When polenta is set, pour tomato mixture over polenta. Top with 8 oz or so grated soy mozzarella. Cover and bake at 350 for approx 30 minutes. Remove cover and bake 5 add'l minutes. Enjoy.
|
|
|
|
Post by slimcris on Jan 30, 2005 9:42:15 GMT -5
from KarChu on the ww board:
So good. Reminded me of Hamburger Helper.
"Fry" one bag morningstar farms burger crumbles in pan. Add 1/4 to 1/2 package taco seasoning. Stir in 1 c. water. Cook until water is gone. Stir in in 4 slices ff american cheese until melted and then add in 1/2 cup ff milk. Serve over WW pasta.
|
|
|
|
Post by slimcris on Jan 30, 2005 9:42:55 GMT -5
From Pookie:
Caribbean Surprise with Couscous
15 oz Black beans; canned, drained and rinsed
14 1/2 oz Canned tomatoes
1 c Frozen corn kernels
2 c Canned pineapple chunks in juice; drained
1/2 ts Ground ginger
1 ts Curry powder
2 c Water
10 oz Couscous
Combine beans, tomatoes, corn, pineapple chunks, ginger and curry powder in a large skillet. Heat over medium-high heat for 10 minutes or until warmed through.
Prepare couscous according to directions on box. Serve heated bean mixture over cooked couscous.
|
|
|
|
Post by slimcris on Jan 30, 2005 9:43:36 GMT -5
From Pookie:
SWEET POTATO POLENTA
2 lg. sweet potatoes
2 1/4 c. plain soy milk
2 c. water
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 c. polenta or cornmeal
Preheat oven to 400. In a nonstick baking pan, bake potatoes until tender, 45 minutes to 1 hour (I suggest doing this ahead of time), depending on size and shape of potatoes. Remove potatoes and set aside until cool enough to handle. Using a spoon, scoop flesh into a bowl, and mash lightly with 1/4 c of the soy milk. Set aside.
In a large pot, combine remaining soymilk, water, cinnamon, and nutmeg. Whisk in polenta. Bring mixture to a boil, then reduce heat and simmer, stirring frequently, about 20 minutes, until polenta is thick enough for a spoon to stand upright in it. Stir mashed potato into polenta, mixing well. Makes about 6 cups.
per cup: 161 calories (8% from fat), 4 g protein, 2 g fat, 33 g carb., 42 mg sodium, 0 mg cholesterol, 3 g fiber
|
|
|
|
Post by slimcris on Jan 30, 2005 9:45:48 GMT -5
From: Jmmoon
I invented this tonight and I thought it was terrific!
4 tsp oil
1/4 c each chopped onion, celery, and carrot
1/2 cup red quinoa (I'm sure you could sub regular), rinsed thoroughly and drained
1 1/2 cups vegetable broth
1/4 tsp dry thyme
a few grinds fresh black pepper
1 can pinto beans rinsed and drained
1-2 TB Lawry's Baja Chipotle marinade
heat oil in skillet w/lid. saute veggies for a few minutes. Add quinoa, and stir for a minute. Add broth, thyme, and pepper, stir, reduce heat to medium low, and cover. Stir every 5 minutes or so to prevent sticking. Check for doneness of quinoa after about 20 minutes, add more liquid if necessary. When close to done, add beans and marinade, and stir. Cook a few more minutes then turn off heat but leave covered to allow flavors to blend.
This made 2 very filling main dish servings. The Lawry's is not Core, but is only 15 calories per TB, so likely 0pts, depending on how much you use. This is a little spicy, but notHOT --adjust the heat as you like it.
I mixed about 1oz of FF Sharp Cheddar into this when it was still hot. Nice and gooey!
« Last Edit: Jan 12th, 2005, 9:18pm by jmmoon » Logged
--------------------------------------------------------------------------------
WW Stats 266.8/140.6/145 BMI 45.9==>24.2
LIFETIME!!!!!!!!!!!!!!!!!!!!! 1/29/05
Tina
Henchwoman
member is offline
Gender:
Posts: 234
Re: Red Quinoa and Pinto beans
« Reply #1 on: Jan 13th, 2005, 04:53am » <br>
--------------------------------------------------------------------------------
on Jan 12th, 2005, 9:00pm, jmmoon wrote:1-2 TB Lawry's Baja Chipotle marinade
This is going on my shopping list!! I love chipotle in any form - especially straight out of the can!
|
|
|
|
Post by mylikeit on Feb 1, 2005 1:21:41 GMT -5
Okay, if this is not kosher, yank the post, but I modified the Stuffed Peppers recipe from the Turnaround Cookbook. I like my version, and thought I'd share it. Hope it's okay to do so. BTW, I recommend the Turnaround Cookbook, although it's not exclusively vegetarian.
4 red peppers, halved and seeded
2 tsp sunflower oil
1 onion, diced
3 cloves garlic, minced
1 15 oz can recipe-cut tomatoes (or, if you like things spicy, use Ro-Tel with green chiles) (do not drain tomatoes)
5 oz. frozen corn or canned corn, drained (TJ's is amazingly good)
1 14 oz can black beans, drained
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1 c. cooked pearl barley, rinsed and drained
4 slices soy cheese (cheddar flavor is good), divided into 8 pieces total.
Steam the peppers for 3 minutes or so, until soft. In a large skillet, warm the oil. Add the onion and garlic and saute until soft. Add the tomatoes, corn, beans, chili powder, cumin and cayenne pepper. Simmer together for 20 minutes, until slightly reduced. While simmering, preheat oven to 375. Add the barley to the vegetable/bean mixture. Place the pepper halves in sprayed 9x11 pan. With a slotted spoon, stuff the peppers with the vegetable/bean/barley mixture. Cover and bake for 20 minutes. Uncover. Place a piece of soy cheese on each pepper half. Return to oven uncovered for about 3 minutes or until well melted.
|
|
|
|
Post by mylikeit on Feb 1, 2005 1:28:48 GMT -5
I forgot to say that it serves 8 as a side dish or 4 as an entree (depending on whether you have 1 or 2 pepper halves).
|
|
|
|
Post by mamaw4kkma on Feb 16, 2005 19:08:19 GMT -5
I have been looking for a meatloaf recipe using crumbles. Does anyone have one?
These recipes are great, will be making a few of them.
|
|
