Monday, October 12, 2009

Vegetarian "Meat"balls

Ingredients

* 4 eggs, slightly beaten
* 1/2 (1 1/4 ounce) envelope Lipton Onion Soup Mix
* 2 cups grated cheddar cheese
* 3/4 cup chopped walnuts (ground up fine or u will have a crunchy texture)
* 1 cup dry Italian style breadcrumbs
* 2 (1 1/4 ounce) envelopes vegetarian broth or vegetable bouillon cubes
* 1/4 small onion finely chopped



Directions

1. Mix ingredients together in order.
2. Refrigerate for 30 minutes.
3. Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.
4. Bake in 400 degree oven until brown, about 20 minutes. (Turn frequently, will brown fast)
5. (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2 vegetable bouillon cubes or envelopes vegetarian brown broth.
6. Meatballs should be within 1/2 inch of being covered with liquid.
7. Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).

Another way to prepare them: After step 4, I like to saute garlic and green peppers along with the "meat"balls in olive oil and then add my favorite spaghetti sauce and top over pasta, yum!

or

Place in crockpot after step 4 and add your own sauce (sweet and sour,etc.) and cook for 1 hr. Longer if frozen.

Enjoy :)

Wednesday, June 24, 2009

Black Bean Chili

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1 onion, diced
* 1 small green pepper, diced
* 3 cloves garlic, minced
* 1/2 package of veggie"meat" crumbles
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes or Rotel
* 1 1/2 tablespoons chili powder
* 1 teaspoon dried oregano
* 1 tablespoon dried basil leaves
* 1 heaping tablespoon red wine vinegar
* 1 tablespoon of cumin


DIRECTIONS:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add crumbles and cook, stirring, until brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.


TIPS: Place in crock pot on simmer for several hours. Serves with warm cornbread, mmm. And don't forget to top with sour cream, green onions and cheese : )

Vegan Bean Taco Filling

INGREDIENTS:

* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 bell pepper, chopped
* 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed
* 2 tablespoons yellow cornmeal
* 1 1/2 tablespoons cumin
* 1 teaspoon paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon chili powder
* 1 cup salsa


DIRECTIONS

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Friday, June 5, 2009

Spinach and Cheese Calzones

Photobucket


Ingredients:

1 teaspoon olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups coarse chopped fresh spinach
1 cup lowfat ricotta cheese
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 egg yolk
1/2 cup crumbled feta cheese (2 oz)
1/2 cup of mozzarella
1 tablespoon yellow cornmeal
1 recipe pizza dough or 1 tube refrigerated pizza dough
1 cup bottled marinara sauce (optional)

Directions:

Heat oil in large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes.

Transfer the vegetables to a mixing bowl and stir in the ricotta,nutmeg, salt and cayenne. Then stir in the egg yolk, mozzarella and feta until blended. The filling can be made several hours ahead and refrigerated. (Return to room temperature before using.)

Preheat the oven to 375ºF. Sprinkle a large baking sheet with the cornmeal.

On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2" margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make three slashes in the top of each calzone to allow steam to escape.

Place the calzone on prepared baking sheet and bake until a rich golden brown, 25-30 minutes. Serve warm with heated marinara sauce for dipping, if desired.

Serves 4.

"Turkey" wraps

Photobucket

Ingredients:

* Whole wheat taco shells
* "Turkey" (sliced deli style)
* Sliced Provolone cheese
* Romaine lettuce
* Thinly sliced tomato
* Thinly sliced onions
* Ranch dressing (or cream cheese, reduced-fat mayo etc.)



Directions:


Lay your tortilla flat and spread a thin layer of ranch dressing on. Add "turkey", Provolone, lettuce, tomato and onions. Roll up and slice in half at an angle. Enjoy : )

Grandma's Cheesy Potatoes

Photobucket

Ingredients:

2 lb. frozen, cubed hash browns
1/4 cup chopped onions
1/4 cup butter
1 can cream soup (cream of mushroom, celery, potato, etc.)
1 cup low fat sour cream
1 cup 2% milk
2 cups of shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Topping:
1 cup crushed cornflakes
5 tablespoons melted butter



Directions:

Mix all ingredients (minus the melted butter and corn flakes) and place in a baking dish. Top with the crushed corn flakes and drizzle melted butter all over top. Bake at 400 degrees for 45-60 minutes or until bubbly!

Mexican bean Salad

Photobucket

INGREDIENTS:

* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can kidney beans, drained
* 1 (15 ounce) can cannellini beans, drained and rinsed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10 ounce) package frozen corn kernels
* 1 red onion, chopped
* 1/2 cup olive oil
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lime juice
* 1 tablespoon lemon juice
* 2 tablespoons white sugar
* 1 tablespoon salt
* 1 clove crushed garlic
* 1/4 cup chopped fresh cilantro
* 1/2 tablespoon ground cumin
* 1/2 tablespoon ground black pepper
* 1 dash hot pepper sauce
* 1/2 teaspoon chili powder



Directions:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Red, White and Bean Minestrone

Photobucket

INGREDIENTS:

* 1 tablespoon extra virgin olive oil
* 2 tablespoons tomato paste
* 1 cup chopped onion
* 1 cup chopped celery
* 2 tablespoons minced garlic
* 1 cup chopped carrots
* 1 teaspoon dried oregano
* 1 (16 ounce) can chopped canned tomatoes
* 5 cups vegetable stock
* 1 (15.5 ounce) can Cannellini Beans, with liquid
* 1/2 (16 ounce) can Red Kidney Beans, drained
* 2 cups zucchini cut into 1/2-inch pieces
* 2 cups baby spinach
* 1 1/2 cups cooked bowtie pasta
* 2 tablespoons pre-packaged pesto
* 2 tablespoons fresh grated Parmesan cheese


DIRECTIONS

1. Heat olive oil over medium heat in a medium sauté pan.
2. Add tomato paste, cook for 5 minutes.
3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.
4. Pour into a 4-quart slow cooker. Add tomatoes and vegetable stock.
5. Cook on low setting for 6 to 7 hours or until the vegetables are tender.
6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.
7. To Serve: Pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese.

Black Beans a la Olla

Photobucket

INGREDIENTS:

* 2 tablespoons olive oil
* 2 large onions, diced
* 6 cloves garlic, chopped
* 1 (19 ounce) can black beans, rinsed and drained
* 1 (16 ounce) can tomato sauce
* 2 tomatoes, diced
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1/2 cup chopped fresh cilantro
* 1/2 cup chopped green onions
* 1/4 cup chopped fresh cilantro


DIRECTIONS

1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 10 minutes. Add 1/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.

Serve over rice : )

Thursday, April 2, 2009

Quick Black Bean and Salsa Soup

Photobucket

INGREDIENTS:

* 2 (15 ounce) cans black beans, drained and rinsed
* 1 1/2 cups vegetable broth
* 1 cup chunky salsa
* 1 teaspoon ground cumin
* 4 tablespoons sour cream
* 2 tablespoons thinly sliced green onion


DIRECTIONS:

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

Note: Leave small amount of beans out of blender and mash and add to pot to give some texture.

Mama's Broiled Tomato Sammie

Photobucket


INGREDIENTS:

* 2 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* 4 ripe tomatoes, sliced
* 3 tablespoons mayonnaise
* 1/2 teaspoon dried parsley
* 1/4 teaspoon dried oregano
* 1/4 teaspoon black pepper
* 3 tablespoons grated Parmesan cheese, divided
* 4 slices bread, lightly toasted

DIRECTIONS:

1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Veggie Muffin Sammies

Photobucket

INGREDIENTS:


* 4 English muffins, split and toasted or whole wheat pita
* 1 avocado, mashed
* 1 cup alfalfa sprouts
* 1 small tomato, chopped
* 1 small sweet onion, chopped
* 4 tablespoons Ranch-style salad dressing
* 4 tablespoons toasted sesame seeds
* 1 cup shredded smoked Cheddar cheese


DIRECTIONS:

1. Preheat oven to broil.
2. Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
3. Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Optional: Black olives

The Best Veggie Sammie

Photobucket


INGREDIENTS:

* 2 thick slices whole wheat bread
* 2 tablespoons cream cheese, softened
* 6 slices cucumber
* 2 tablespoons alfalfa sprouts
* 1 teaspoon olive oil
* 1 teaspoon red wine vinegar
* 1 tomato, sliced
* 1 leaf lettuce
* 1 ounce pepperoncini, sliced
* 1/2 avocado, mashed

DIRECTIONS:

1. Spread each slice of bread with 1 tablespoon cream cheese. On one slice of bread, arrange cucumber slices in a single layer. Cover with sprouts, then sprinkle with oil and vinegar. Layer tomato slices, lettuce, and pepperoncini. Spread other slice of bread with mashed avocado. Close sandwich and serve immediately.

California Grilled Veggie Sammie

Photobucket

INGREDIENTS:

* 1/4 cup mayonnaise
* 3 cloves garlic, minced
* 1 tablespoon lemon juice
* 1/8 cup olive oil
* 1 cup sliced red bell peppers
* 1 small zucchini, sliced
* 1 red onion, sliced
* 1 small yellow squash, sliced
* 2 (4-x6-inch) focaccia bread pieces, split horizontally
* 1/2 cup crumbled feta cheese

DIRECTIONS

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Greek-Style Veggie Burgers

Ingredients:

1/4 cup plain lowfat yogurt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves, crushed
1 tablespoons sliced pitted ripe olives
1 tablespoon crumbled feta cheese
Freshly ground black pepper
2 meatless burger patties (about 2 1/2 oz. each)
4 tomato slices (about 1/4" thick each)
Sliced red onion
4 pitas

Directions:

MIX yogurt, cumin and oregano. Stir in olives and cheese and season to taste with black pepper. Or buy the Gyro cucumber sauce already made! I actually prefer doing this! You can pick it up at Sprouts.

COOK patties according to package directions in a little oil and garlic. (I like to season mine with seasoned salt, adobo and Worcestershire sauce) Slice the patties into strips when cooked.

DIVIDE tomatoes, patties and yogurt mixture in a pita. Top with red onion.

TIP: For extra flavor, use Kalamata olives instead of ripe olives.

Friday, March 13, 2009

Vegan Banana Bread

Photobucket

Equipment:
8 x 4 bread pan

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

Baked French Toast Casserole

Photobucket

Ingredients:

* 1 loaf French bread (13 to 16 ounces)
* 8 large eggs
* 2 cups half-and-half
* 1 cup milk
* 2 tablespoons granulated sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* Dash salt
* Praline Topping, recipe follows
* Maple syrup

Directions:

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:

* 1/2 pound (2 sticks) butter
* 1 cup packed light brown sugar
* 1 cup chopped pecans
* 2 tablespoons light corn syrup
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Wednesday, March 4, 2009

Monkey Bread

Photobucket

4 cans of the small refrigerator biscuits (about 40, not layered)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.
Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nuts, raisins or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pour over tp of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Thursday, February 12, 2009

Grilled Tilapia with Mango Salad

Photobucket

Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.


INGREDIENTS:

* 1/3 cup extra-virgin olive oil
* 1 tablespoon lemon juice
* 1 tablespoon minced fresh parsley
* 1 clove garlic, minced
* 1 teaspoon dried basil
* 1 teaspoon ground black pepper
* 1/2 teaspoon salt
* 2 (6 ounce) tilapia fillets
*
* 1 large ripe mango, peeled, pitted and diced
* 1/2 red bell pepper, diced
* 2 tablespoons minced red onion
* 1 tablespoon chopped fresh cilantro
* 1 jalapeno pepper, seeded and minced
* 2 tablespoons lime juice
* 1 tablespoon lemon juice
* salt and pepper to taste


DIRECTIONS:

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.


TIP: George Foreman grill would work just great too!

Salmon Potato Patties

Photobucket


INGREDIENTS:

* 1 (14.75 ounce) can salmon, drained (remove bones)
* 2 eggs, beaten
* 1/4 cup garlic and herb seasoned dry bread crumbs
* 1/4 cup dry potato flakes or frozen hash browns thawed
* 1 small red onion or a couple of green onions chopped
* 1 clove garlic, minced
* 1/4 teaspoon dried dill weed
* 1/4 teaspoon celery salt
* salt and pepper to taste
* 2 tablespoons olive oil



DIRECTIONS

1. In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
2. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

TIPS: Goes great dipped in a cucumber sauce. Or you can make them into burgers and place them on a onion bun. Some people like to eat them on top of a salad. These hold up well on the grill too! : )

Friday, February 6, 2009

Bean and cheese burros

Photobucket

INGREDIENTS:

Whole wheat tortillas
Refried beans (If you need a homemade recipe, check out my pinto beans and mash them, otherwise canned will do just fine)
Cheese of your choice
Chopped onions
Olive oil
Taco sauce


DIRECTIONS:

Heat olive oil in pan, add chopped onions and cook until translucent. Add beans and cheese and cook until heated. Warm tortillas up in microwave. Lay your mixture in the tortilla, add your favorite taco sauce and roll it up and enjoy! Easy peasy : )

Optional: Add chopped tomatoes or some sour cream.

Wednesday, February 4, 2009

Taco Salad

Photobucket


INGREDIENTS:

Taco salad shells
Brown rice
Beans of your choice (Refried, black beans, kidneys)
Taco seasonings
Sazon (from Adobo)
1/2 vegetable bouillon cube
Shredded lettuce
Shredded cheese
Chopped green peppers (finely)
Chopped yellow onions (finely)
Chopped tomatoes
Low fat sour cream
Avocado
Olives
Cilantro
Lime juice
Olive oil
Crushed garlic


DIRECTIONS:

Cook taco salad shells according to it's directions. Heat a couple tablespoons of olive oil and saute the finely chopped onions, green peppers and garlic. Then add your water along with the Sazon and bouillon cube. When the water boils add your rice, reduce to simmer, cover and cook for the time recommended. Heat beans up and add your taco seasoning to it. Chop all your veggies. Add lime juice and cilantro to your chopped avocado. Assemble taco salad to your liking. Enjoy!

TIPS: You can use veggie crumbles instead of rice, just add your taco seasoning to that instead. When cooking rice do not stir it to prevent it from sticking!

Tuesday, February 3, 2009

Easy Low-fat Pumpkin muffins

Photobucket


INGREDIENTS:

* 1 (18.25 ounce) package spice cake mix (or any flavor will do)
* 1 (15 ounce) can pumpkin puree
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves


DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.


NOTE: Some people like to add water to make it into more of a batter consistency, but either way is fine. You don't have to add the spices, but it adds a nice touch. : )

Thursday, January 29, 2009

Have it your way pizza

These are fast, easy and cheap. I love how everyone can make it their way.

Photobucket

INGREDIENTS:

* Whole wheat pitas
* Mozzarella cheese (or cheese of your choice)
* Pizza sauce of your choice
* Toppings of your choice
* Canola oil
* Garlic salt
* Oregano
* Basil

DIRECTIONS:

Pre-heat oven to 425 degrees. Drizzle some oil on your baking pan and sprinkle garlic powder on top. Lay down as many pitas as you need. Spoon a good amount of pizza sauce on the pita. Add your toppings and cheese. Sprinkle on oregano and basil. Bake for approximately 10 minutes. Voila! Enjoy. : )

TIPS: Check your local dollar store for pitas to cut down on cost. And don't forget that you can make white pizza's too, yum!

Wednesday, January 28, 2009

Pinto Beans

Photobucket


INGREDIENTS:

* pinto beans (dry 16oz.)
* chopped tomato
* chopped large onion
* chopped green pepper
* chopped seedless jalapenos (as much as you like)
* cilantro sprigs (a good handful)
* 1 packet of Sazon (from Goya)
* 1 bouillon vegetable cube
* 2-3 cloves of crushed garlic
* salt
* pepper

DIRECTIONS:

Soak beans over night or for a couple hours before cooking to make the cooking time faster and to do a cleansing of beans. Add 3-4 quarts of water to a dutch pan and add the drained beans. Add cilantro, sliced onion, sliced green peppers, sliced jalapenos, crushed garlic, sazon, bouillon cube, salt and pepper. Cook on high for 4 hours or until tender, stirring every hour or so.

For extra flavoring if you have the time. Get out your blender and take half of the tomato, onion, green pepper and garlic and puree it (pre-cooked) in the blender to make it into a paste and add that to the pan for the flavor to incorporate better.

Very tasty and great with cornbread and cabbage. A meal in itself! Check out my delicious cornbread under the Mexican label.

Cabbage Fat-Burning Soup

Photobucket


INGREDIENTS:

* 2 large carrots, chopped
* 1 large onion, chopped
* 1 (16 ounce) cans whole peeled tomatoes, with liquid
* 1/2 large head of cabbage, chopped
* 1/2 (1 ounce) envelope dry onion soup mix
* 1/2 (15 ounce) can cut green beans, drained
* 1 quarts tomato juice
* 1 green bell peppers, diced
* 5 stalks celery, chopped
* 1/2 (14 ounce) can vegetable broth

DIRECTIONS:

1. Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.


You can add potatoes, if you need more of hearty meal, but know that it won't be as low-fat. : )

Broccoli Casserole

INGREDIENTS:

* 2 heads fresh broccoli, chopped
* 3/4 cup shredded reduced fat cheddar cheese
* 1/2 (10.75 ounce) can condensed cream of mushroom or celery soup
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1-2 tablespoons of butter
* 1 cup crushed Ritz crackers
* 1/4 cup cup reduced fat milk or half and half

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 2-3 minutes. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup,milk salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Rosemary Corn Chowder

Photobucket

INGREDIENTS:

* 2 cups chopped onions
* 1/2 cup diced carrots
* 1/2 cup diced celery
* 3 tablespoons butter or margarine, divided
* 7 1/2 cups fresh or frozen corn, divided
* 6 cups vegetable broth
* 1 tablespoon minced fresh rosemary
* 2 garlic cloves, minced
* 1/4 teaspoon cayenne pepper
* 1 medium sweet red pepper, chopped
* 1 cup half-and-half cream
* salt and pepper to taste

DIRECTIONS:

1. In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan.
2. In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.

Delicious Oatmeal Raspberry Bars

Photobucket



INGREDIENTS:

* 1/2 cup packed light brown sugar
* 1 cup all-purpose flour
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup rolled oats
* 1/2 cup butter, softened
* 3/4 cup seedless raspberry jam

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Tuesday, January 27, 2009

Avocado Tacos

Photobucket

INGREDIENTS:

* 3 avocados - peeled, pitted, and mashed
* 1/2 cup of black beans
* 1/4 cup red onions, diced
* 1/4 teaspoon garlic salt
* 12 (6 inch) corn tortillas
* 1 bunch fresh cilantro leaves, finely chopped
* jalapeno pepper sauce, to taste
* chopped fresh tomatoes
* feta cheese
* lime







DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados,beans, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro, tomatoes and sprinkle with jalapeno pepper sauce and drizzle lime on top.

Vegetarian Tortilla Soup

Photobucket

INGREDIENTS:

* 1 tablespoon vegetable oil
* 1/2 (1 pound) package frozen pepper and onion stir fry mix or make your own : )
* 1 clove garlic, minced
* 1 tablespoon and 1-1/2 teaspoons ground cumin
* 1/2 (28 ounce) can crushed tomatoes
* 1 can chopped green chile peppers, drained
* 2 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 11 oz of frozen corn kernel corn (or 1/2 can)
* 6 ounces tortilla chips
* 1/2 cup shredded Cheddar cheese
* 1/2 avocado - peeled, pitted and diced
* cilantro

Optional: add drained and rinsed black beans


DIRECTIONS:

1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado and cilantro.

Thursday, January 22, 2009

Spanish rice

Photobucket


INGREDIENTS:

* 2 tablespoons vegetable oil
* 1 cup uncooked white rice
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt



DIRECTIONS:

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Servings (4)

Spinach Enchiladas

Photobucket

INGREDIENTS:

* 1 tablespoon butter
* 1/2 cup sliced green onions
* 2 cloves garlic, minced
* 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
* 1 cup skim ricotta cheese
* 1/2 cup reduced fat sour cream
* 2 cups reduced fat shredded Monterey Jack cheese
* 10 (6 inch) corn tortillas
* 1 (19 ounce) can enchilada sauce


DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Servings (5)

Stuffed Apple Surprise

Stuffed Apple Surprise

Ingredients

* Apple
* Peanut butter, cream cheese, or other spread
* Raisins, nuts, or chocolate chips

Directions

Scoop out the core from an apple. Stuff the center with peanut butter, cream cheese, or other spread. Top with raisins, nuts, or chocolate chips.

Hummus

Photobucket


Serve up this nutritious treat with pita bread or cooked vegetables.


Ingredients:

* 2 cups canned garbanzo beans, drained
* 1/3 cup tahini
* 1/4 cup lemon juice
* 1 teaspoon salt
* 2 cloves garlic, halved
* 1 tablespoon olive oil
* 1 pinch paprika
* 1 teaspoon minced fresh parsley


Directions:

DIRECTIONS

1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Sunflower Treat

Wholesome Sunflower Treat

Your child will have fun helping you assemble this wholesome snack.

1 treat

Ingredients:

* 1 rice cake
* peanut butter
* 1/2 teaspoon sunflower seeds or sesame seeds
* 6 baby carrots, sliced lengthwise
* 1 celery stalk
* 1 orange slice, halved

Directions:

1. Spread the peanut butter on the rice cake.
2. Sprinkle the sunflower or sesame seeds on top of the peanut butter.
3. Arrange the carrot slices like petals around the edge of the rice cake.
4. The celery stalk is the flower stem, and the orange slices are the leaves.

Fruit Salad and Dips

Fruit Salad and Dip

Combine sliced strawberries, peaches, and apples with other bite-sized fruit to make a salad with a delicious yogurt dip.

2 Servings

Ingredients:

* For salad use a selection of the following fruits:
* blueberries
* strawberries, cut into small bites
* cantaloupe chunks
* raspberries
* peach slices
* apple slices
* grapes
* orange or tangerine slices
* For dip
* 2 cups plain or vanilla yogurt
* 1/4 cup orange juice
* honey
* cinnamon

Directions:

1. Choose fruits that are in season and wash, slice or chop, and combine in a bowl.
2. For about 2 1/2 cups of dip, combine plain or vanilla yogurt with orange juice. Add honey and cinnamon to taste — usually about 2 tablespoons of honey and 1 teaspoon of cinnamon. The dip can be made ahead of time.

Easy Frozen Yogurt Pops

Easy Frozen Yogurt Pops

Chill out with a cool snack for your kids' sweet tooth.

8 ounces of yogurt makes 3-4 popsicles

Ingredients:

* Low-fat yogurt in your favorite flavors (custard or blended types of yogurt work best)
* Popsicle mold OR small paper cups and wooden sticks

Directions:

1. Fill the popsicle molds with yogurt. If you don't have molds, spoon the low-fat yogurt into paper cups and cover each cup with a piece of aluminum foil, crimping the edges.
2. Pierce the center of the aluminum foil lightly with a sharp knife and insert a wooden stick in each cup.
3. Freeze the molds or cups until solid.
4. Unmold or unpeel the paper cup from the frozen yogurt and enjoy!

Banana Smoothie

Banana Smoothie

This liquid treat is healthy and delicious! For variety, try adding other fruits such as strawberries or blueberries.

2 servings

Ingredients:

* 1 cup crushed ice
* 1/2 cup nonfat vanilla yogurt
* 1 ripe banana
* 1 teaspoon lime or lemon juice

Directions:

1. In a blender, combine crushed ice, yogurt, banana, and juice.
2. Blend until smooth.
3. Serve with a straw.

Tips: This basic smoothie can be adapted to suit your child's taste by adding her favorite fruits.

Sunday, January 18, 2009

Blueberry Coffee Cake

Photobucket

This is so delicious and worth the time of baking it yourself!


Sour Cream-Blueberry Coffee Cake
from: Southern Living

½ cup butter, softened
½ cup granulated sugar
2 large eggs
1 (8 oz.) container sour cream
1 tsp. vanilla
2 tsp. grated lemon rind

1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt

1 pt. fresh or frozen blueberries (raspberries, blackberries, etc.)
½ cup chopped pecans
¼ cup granulated sugar
1 tsp. cinnamon

1 cup powdered sugar
4 tsp. milk

1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy. Gradually add ½ cup granulated sugar, beating 2 to 3 minutes. Add eggs, sour cream, vanilla and grated lemon rind, beating until smooth.

2. Combine flour, baking powder and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch spring form pan.

3. Combine berries, pecans, sugar and cinnamon. Sprinkle over batter.

4. Bake at 350 for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and cool on wire rack 10 minutes.

5. Whisk together powdered sugar and milk until smooth. Drizzle over cake.


NOTES: (Step 2) I don’t have a spring form pan – round cake pans work just fine.

(Step 3) I scoop out a handful of the cinnamon and sprinkle a layer of that first. Then I sprinkle the berries and pecans. It makes the cake look more even.

(Step 5) If I want extra lemon flavoring, I replace some (or all) of the milk with lemon juice.

Wednesday, January 7, 2009

Spinach Brownies

Photobucket

"They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh."


INGREDIENTS:

* 1 (10 ounce) package spinach, rinsed
* 1 cup wheat flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 cage free eggs
* 1 cup reduced fat milk milk
* 1/4 cup butter, melted
* 1 onion, chopped
* 1 (8 ounce) package reduced fat shredded mozzarella cheese or less to cut calories
* Olive oil

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place spinach and onion in a medium saucepan with some oil. Sautee until spinach is limp, about 3 minutes. Remove from heat and set aside.
3. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
4. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.


Optional: Add sun dried tomatoes, yum!

Thursday, January 1, 2009

Zucchini soup

INGREDIENTS:

* 3 1/2 cups diced zucchini
* 1/2 cup chopped celery
* 1 cup diced carrots
* 1/2 cup diced onion
* 1/2 cup margarine
* 1 tablespoon all-purpose flour
* 1 3/4 cups milk
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 3/4 cups water
* 2 vegetable bouillon
* 1/2 cup sour cream


DIRECTIONS

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.