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Post by slimcris on Aug 14, 2005 8:54:41 GMT -5
Quick Tex-Mex Pilaf - juliettegold adapted from "Short-Cut Vegetarian" by Lorna Sass
1 1/2 cups water 1 Tbs. instant vegetable buillion powder 1 cup quinoa, rinsed and drained 3 cups diced thin-skinned potatoes (diced to 1/2 inch) 1 tsp. cumin seeds 1/2 tsp. salt 1 cup defrosted frozen corn 1/2 cup diced roasted red pepper (store bought's ok) 1/4 cup chopped fresh cilantro
Bring water and buillion to a boil in medium heavy saucepan. Stir in quinoa, potatoes, cumin and salt, cover and simmer over low heat for 10 mins.
Add corn; cook on very low heat until potatoes and quinoa are tender and all liquid absorbed (12-15 mins.)
Season with more salt if needed; stir in red pepper and cilantro, and serve.
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Post by slimcris on Aug 14, 2005 8:55:57 GMT -5
Potato & Zucchini Patties w/Avocado & Dill Salsa - Pookie patties: www.calorieking.com/recipes/recipe.php?recipeID=573Use worcestershire sauce instead of bbq sauce? Serves: 4 person(s) Preparation Time: 15 mins Cooking Time: 20 mins Yield: eight 2 patty servings Grilled or baked, these delicious vegetable patties complete a meal. Ingredients: 2 medium Mondial or other yellow potatoes, cooked and mashed 1 zucchini, skin on, grated 1 cup instant oats 1 egg, lightly beaten 1 Tbsp chopped chives 1/4 cup chopped parsley 2 Tbsp barbeque sauce Directions: Combine all ingredients and mix well. Shape mixture into 8 patties. Grill (or bake in preheated 350ºF oven) for 15 to 20 minutes. Variations: Top with salsa and serve with salad. Author: Fresh Finesse salsa: www.calorieking.com/recipes/recipe.php?recipeID=377the sugar adds 0 points per serving Serves: 6 person(s) Preparation Time: 10 mins Cooking Time: 0 mins Great for entertaining - serve this as a lovely dip or a salsa topping. Ingredients: 1/2 Lebanese cucumber, halved lengthways, deseeded, finely diced 1 medium avocado, finely diced 1 small red onion, finely diced 1/4 cup finely chopped dill 1 lemon, juiced 1 tsp white sugar 1 lemon, juiced 1 tsp pinch freshly ground black pepper, or to taste 1 tsp pinch salt, or to taste Directions: Combine the cucumber, avocado, onion, dill, lemon juice, sugar, olive oil, salt and pepper in a bowl. Set to one side for 20 to 30 minutes before serving. Author: Australian Avocados
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Post by HippoMommy on Sept 21, 2005 14:54:43 GMT -5
Bean Burrito Casserole
Servings | 8
main meals | Tastes like the filling of a yummy bean and cheese burrito, without the flour tortilla!
Ingredients
1 pound meatless soy crumbles 1/8 cup reduced-sodium taco seasoning (1/2 packet) 3/4 cup water 15 oz canned yellow corn, no salt added, drained 14 oz canned diced tomatoes with green chilies (mild) 15 oz fat-free canned refried beans 5 oz tomato paste 2 cup ff Shredded Cheddar Cheese 4 cup cooked brown rice 1 medium onion(s)
Instructions
Dice onion and saute in large skillet with soy crumbles (or use 1 lb of Core acceptable ground meat). Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish and fill with veggie/bean/soy mixture. Top with 1 c. of shredded nf cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. Bake covered at 350 until heated through, 20 min. Remove cover and continue baking until cheese is melty, 5 min.
Delicious served with guacamole or sliced avocado, ff sour cream, or fresh pico de gallo.
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Post by HippoMommy on Sept 21, 2005 14:59:06 GMT -5
Better Than Drive Through Dinner
Servings | 1
If you have time, toast the burger on a non stick skillet for a few minutes before assembling.
Ingredients
1/4 cup fat-free canned refried beans 3 Tbsp salsa 1 Morningstar Farms Frozen Spicy Black Bean Burger(s) 1 slice Galaxy Foods Soy Pepper Jack Cheese Slice(s) 1/8 cup dry polenta (prepared as 1/2 c. mush)
Instructions
Put 1/2 c. prepared polenta mush in bottom of medium microwaveable bowl. Top with layers of refried beans, salsa, MSF burger (crumbled), and soy cheese (torn into shreds). Microwave until hot and cheese melts.
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Post by HippoMommy on Sept 21, 2005 15:00:11 GMT -5
Couscous & Cheese 1/2 c. uncooked whole wheat couscous 1/3 c. water 1/3 c. nf milk 3 slices cheddar soy cheese (Galaxy Foods Veggie Slices)
Put first 3 ingts in a medium microwaveable bowl. Shred the soy cheese and add to the bowl. Microwave on 75% power for 3.5 minutes. Let sit for 1 minute before enjoying.
Serves 1 for main dish or 2 for side dish.
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Post by HippoMommy on Sept 21, 2005 15:01:22 GMT -5
Hillbilly Casserole Makes 12 servings. Printed from Allrecipes, Submitted by JHALL5001 and modified -------------------------------------------------------------------------------- 1 (8 ounce) package uncooked wh wh noodles 1 (10.75 ounce) can condensed tomato soup 1 (11 ounce) can Mexican-style corn 1 medium onion, finely chopped 1 c. evap nf milk 1 sm can (4 oz) mushroom pieces, drained and chopped 16 slices nf Cheddar or American cheese Directions 1 Bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender. Drain, and set aside. 2 Preheat the oven to 350 degrees F (175 degrees C). 3 In a large bowl, mix together the tomato soup, corn, onion, evap milk and mushrooms. Stir in the cooked noodles until well coated. Transfer to a 9x13 inch baking dish. Place slices of cheese to cover the top. 4 Bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.
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Post by HippoMommy on Sept 21, 2005 17:18:45 GMT -5
Taco Junk
Servings | 6
main meals | Serve over brown rice, or use to fill a polenta "pie."
Ingredients
1 pound meatless soy crumbles 15 oz canned pinto beans 15 oz canned yellow corn, no salt added 13 oz canned tomatoes with green chilies 2 cup mushroom(s) 1/3 small onion(s)
Instructions
Rinse and drain pinto beans. Do not drain the corn or tomatoes. Use 2 c. sliced fresh mushrooms, or 1 small can of canned mushrooms. Dice the onion. Spray a large skillet and cook the onion until white. Add all other ingredients and simmer for anywhere from 20 minutes to an hour. Season with cumin and chili powder (or taco seasonings packet) to taste.
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Post by HippoMommy on Sept 21, 2005 17:19:47 GMT -5
La Bamba Casserole From cooking light
1 (5.25-ounce) can whole green chiles, drained Cooking spray 1 package soy crumbles (12 - 16 oz) 1 cup chopped onion 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 2 garlic cloves, minced 1 (10-ounce) can diced tomatoes and green chiles, undrained 2 cups frozen whole-kernel corn, thawed 1 (16-ounce) can fat-free refried beans 1 1/2 cups (6 ounces) shredded cheddar cheese 1 cup chopped tomato 1/2 cup chopped green onions
Preheat oven to 375°. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add soy crumbles, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon soy mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1 1/3 cups)
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Post by HippoMommy on Sept 21, 2005 23:53:37 GMT -5
I've lost track of the source of this recipe (sorry).
Black Bean Burgers
makes 6 burgers
2 cups black beans, cooked, drained 1/2 cup oats 1/2 cup brown rice, cooked (or 1/2 cup cooked bulgur) 1/2 small onion, chopped 2 garlic cloves, minced 1 tsp chili powder 1 tsp salt 1/2 tsp cumin 1/2 tsp oregano
Preheat oven to 350 Mix all ingredients together in a food processor and form into burgers. Arrange on an oiled baking sheet. Bake 15 minutes on each side or until brown. Use care when turning.
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Post by HippoMommy on Sept 21, 2005 23:56:34 GMT -5
Yet another one whose source I've lost. . . .
Pasta Primavera
4 servings
1 pound asparagus, trimmed and cut into 1-inch pieces 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 cups sliced mushrooms 2 carrots, sliced 1 large zucchini, chopped 1/2 cup fresh basil, chopped 3/4 tablespoon salt 1/2 tablespoon pepper 2 tablespoons all-purpose flour [not Core] 1 14 oz. can evaporated FF milk 12 ounces WW fusilli 1/3 cup freshly grated FF parmesan cheese [or use WPAs] Melt butter over medium-high heat; cook onion, garlic and mushrooms for 5 minutes. Stir in carrots, zucchini, asparagus, 2 tablespoon each of the basil and water, salt and pepper; cover and cook over medium heat for 5 minutes. Cook, uncovered, for 1 to 2 minutes or until almost all the liquid has evaporated. Stir in flour; cool, stirring, for 1 minute. Pour in milk; cook, stirring, for 5 minutes or until thickened. Meanwhile, in large pot of boiling water, cook fusilli al dente; drain and toss with sauce. Sprinkle with Parmesan and remaining basil, toss again.
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Post by HippoMommy on Sept 21, 2005 23:58:29 GMT -5
Ultra Easy "Beef" and Noodles
I package (12 - 16 oz) soy crumbles 15 oz can diced tomatoes, undrained 1 c water 1 envelope of dry onion soup mix 1 1/2 tsp parsley flakes 2 1/2 c uncooked wh wh noodles 8 oz (1 c.) ff sour cream
In a large skillet sprayed with butter flavored spray warm soy crumbles briefly. Stir in undrained tomatoes, water and dry soup mix. Add parsley and uncooked noodles. Bring mixture to a boil. Lower heat, cover and simmer 15 minutes or til noodles are tender, stirring occasionally. Mix in 1 c. ff sour cream just before serving.
Serves 6 (1 cup)
Source: barbosdietkitchen.com, modified
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Post by HippoMommy on Sept 22, 2005 0:04:27 GMT -5
Another one with an unknown source. . .
Pizza Potatoes
• 4 large potatoes (baked) • ½ green pepper chopped • ½ onion chopped • 8 oz can mushrooms chopped • 2 tsp parsley • 1/8 tsp garlic powder • 1/8 tsp crushed red pepper • ½ cup no-fat yogurt • ½ tsp salt • ½ tsp pepper • ½ cup no-fat cheddar cheese • 8 oz can tomato sauce • ½ tsp basil • ½ tsp oregano • 1/4 cup no-fat Parmesan cheese
When potatoes are cool, cut in half and scoop out pulp. Mash with yogurt, salt and pepper. Saute green pepper, onions and mushrooms 3 minutes in on tsp of water. Add parsley, garlic, and red peppers to vegetables then add to potato mix along with cheddar cheese. Mix well and fill potato skins.
Combine tomato sauce, basil and oregano. Place potatoes on baking sheet, spoon tomato sauce over them and sprinkle with Parmesan cheese. Bake at 400 F for 20 minutes.
Note: You can wrap unbaked potatoes in aluminum foil and freeze for later use. Just thaw and bake when you’re in the mood for a little no-fat pizza flavor.
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Post by HippoMommy on Sept 22, 2005 0:06:23 GMT -5
Spaghetti Squash Lasagna-Style
Original recipe yield: 6 servings.
INGREDIENTS: 1 spaghetti squash, halved lengthwise and seeded 1 onion, chopped 2 tablespoons minced garlic 2 (14 ounce) cans stewed tomatoes 1 tablespoon dried basil 1 cube vegetable bouillon black pepper to taste 1 (15 ounce) can black olives, chopped 1 cup shredded ff mozzarella cheese
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DIRECTIONS: Preheat oven to 325 F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with mozzarella cheese. Bake for 20 minutes in the preheated oven, or until cheese melts.
Source: Brisak, allrecipes.com, modified
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Post by HippoMommy on Sept 22, 2005 0:07:47 GMT -5
Veggie Loaf
1 C chopped celery 1 C sliced carrots 1 Med onion, peeled & quartered 3 garlic cloves, minced 1 tablespoon olive oil 3/4 C ketchup, divided 1/3 C dry oatmeal 2 lg eggs 1 (12oz) package meatless ground burger (such as Boca) 1 (12 oz) package meatless fat free crumbles (such as lightlife smart ground) cooking spray
1. preheat oven to 350 2. combine first 4 ingredients in a food processor, and process until finely chopped. 3. heat oil in a large nonstick skillet over medium-high heat. Add onion mixture, saute 5 min or until tender. Place onion mixture, 1/2 C ketchup, breadcrumbs (oatmeal), eggs, ground burger, and crumbles in a large bowl; mix well. 4. Place mixture in a 9 X 5 loaf pan coated with cooking spray. Spread the remaining 1/4 C ketchup over top. Bake at 350 for 35 minutes. Let stand 10 min before serving.
Makes 8 servings
Source: Sarabelle2222 on WPA board, WW website
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Post by KarChu on Oct 17, 2005 19:35:19 GMT -5
Meatless Stuffed Cabbage Casserole By karchu
Servings | 10
Main Meals |
Ingredients 18 oz Morningstar Farms Frozen Ground Meatless Burger 3 eggs 1 cup Cheddar Soy Cheese or fat free cheddar 1 Tbsp imitation bacon bits (not core but 0 points per serving) 2 Tbsp vegetarian brown gravy or regular brown gravy, dry mix (not core but 0 points per serving) 26 oz can Campbell's Tomato soup 28 oz can of tomato puree 1 head of cabbage
Instructions Boil cabbage until soft. Cool. Cut into chunks and set aside. Mix meatless burger crumbles, egg, cheddar, bacon bits, and gravy mix together. Set aside. Mix tomato soup and pureed tomatoes in a bowl. Spread about 3 cups on the bottom of a 9x13 baking dish.
Top tomato mixture with cooked cabbage. (You will use approximately 3 cups.)
Spread meatless burger mixture over the cabbage.
Cover the burger mixture with cabbage. (You might have extra cabbage depending on how big the head of cabbage was.) Pour remaining tomato mixture over the top. Bake at 350 until bubbling, about 45 minutes.
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