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Recipes
Broccoli Gratin
By sz8jm9
Nutritional Value per Serving: CAL 95 CARB 13G FAT 3G FIBER 2G
- 1 lb broccoli florets
- 1 lb yukon gold potatoes, peeled and cut into 1 inch chunks
- 2 cups cold water
- Pinch ground nutmeg
- 3/4 cup freshly grated parmesan cheese (about 2.5 oz)
- salt and coursely ground pepper
Creamy, Light Macaroni and Cheese
By sz8jm9
Cooking Light September 2011 WW Pts Plus = 10 Nutritional Information Amount per 8 servings Calories: 390 Fat: 10
- 3 cups cubed peeled butternut squash (about 1 [1-pound] squash)
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 1 1/2 cups fat-free milk
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fat-free Greek yogurt
- 1 1/4 cups (5 ounces) shredded Gruyère cheese
- 1 cup (4 ounces) grated pecorino Romano cheese
- 1/4 cup (1 ounce) finely grated fresh Parmigiano-Reggiano cheese, divided
- 1 pound uncooked cavatappi
- Cooking spray
- 1 teaspoon olive oil
- 1/2 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
Hearty Harvest Salad
By sz8jm9
NUTRIENTS per 1-cup serving: CALORIES: 355 TOTAL FAT: 9 g CARBS: 56 g FIBER: 14 g SUGARS: 6 g PROTEIN: 17 g
- • 1 1/2 cups brown lentils
- • 1/4 cup low-sodium vegetable broth
- • 2 tbsp champagne vinegar
- • 1/2 tsp Dijon mustard
- • 1 tsp raw honey
- • 2 tbsp olive oil
- • 1/4 tsp sea salt
- • Fresh ground black pepper, to taste
- • 1 cup assorted cherry tomatoes
- • 2 medium zucchini, sliced lengthwise into 1/2-inch strips
- • 2 ears fresh sweet corn, husks and silk removed
- • 1/4 cup fresh basil leaves, thinly sliced
- • 2 tbsp reduced-fat feta cheese, crumbled
Poached Salmon
By sz8jm9
Per serving: 277 cal, 12.3 g fat, 38
- 1 carrots, cut into 1 inch pieces
- 1 celery stalk, cut into 1 inch pieces
- 1 small onion, peeled and halved
- 1/2 lemon, thinly sliced
- coarse salt
- 4 skinless salmon fillets (6 oz each and about 1 inch thick)
CHEWEY’S CHILI
By sz8jm9
http://annarbor.com/entertainment/food-drink/sasha-farms-fall-festival-and-chili-cook-off/
- 4 tablespoons olive oil
- 1 cup chopped white onion
- 1 cup chopped red onion
- 1/2 cup chopped shallots
- 1 tablespoon dried chives
- 6 cloves garlic, minced
- 1/2 cup chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 bay leaf
- 1/2 teaspoon cane sugar
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cinnamon
- 2 teaspoons sea salt, or to taste
- 5 cups beans, drained (Neha uses a combination of black, northern, garbanzo, kidney and pinto)
- 3/4 cup zucchini
- 3/4 cup yellow squash
- 2 1/4 cup carrots (Neha uses white carrots, purple carrots, orange carrots)
- 3/4 cup sweet corn
- 1 Italian sweet and spicy pepper (vary according to your comfort level)
- 1 Hungarian wax pepper (vary according to your comfort level)
- 2 1/4 cups chopped red pepper, yellow and green pepper
- 6 cups chopped tomatoes
- 1 cup reconstituted TVP (textured vegetable protein)
- 1 cup water
- 1 1/2 cups potato (Neha uses a combination of white and red)
- 1/4 cup cilantro for garnish
Szechuanese Sauce
By sz8jm9
Sauce preparation: 1. Mix dry ingredients in a small bowl
- Sea Salt
- Freshly ground black pepper
- 2 tsp potato flour or quinoa flour
- 3 tsp soy sauce
- 3 tsp rice vinegar
- 1 tsp honey
- 1 cup veg broth
I Can’t Believe It’s Veggie Burger
By sz8jm9
Pink Method - Cynthia Pasquella
- 2 cup cooked garbanzo beans, crushed well
- 1 cup spinach, chopped
- 1 carrot, grated
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/4 cup ground sunflower seeds or whole wheat flour
- 1 tsp cumin
- 1/2 tsp paprika
- salt and pepper, to taste
- 2 tablespoons canola oil
- 6 lettuce leaves
Baked Stuffed Eggplant
By sz8jm9
Eating Well
- 2 small-to-medium Italian eggplants (6-8 inches long, 10-12 ounces each)
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- 1 large onion
- 2 cloves garlic
- 1 large green bell pepper, cut lengthwise into quarters
- 3 plum tomatoes
- 1/2 cup plus 3 tablespoons chopped flat-leaf parsley, divided
- 1 teaspoon sugar
- 2 bay leaves
- Lemon wedges for serving
Deep South Slaw
By sz8jm9
Vegetarian Times: February 2009 p
- 2 medium carrots, grated
- 10 oz. green cabbage, thinly sliced (4 cups)
- 1 medium red bell pepper, thinly sliced (1 cup)
- 3 Tbs. vegan mayonnaise
- 2 Tbs. whole-grain mustard
- 1 Tbs. cider vinegar
- 1 Tbs. sugar
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 1/2 cup parsley, chopped
Kale Slaw with Red Cabbage and Carrots
By sz8jm9
Whole Living Per Serving: 111 cals, 7 g fat, 5 g protein, 3 g fiber
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon apple-cider vinegar
- Coarse salt and pepper
- 3 cups mixed shredded kale and red cabbage
- 1 carrot, peeled and julienned
- 1/4 cup fresh parsley leaves
- 2 tablespoons diced red onion
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 tablespoons hemp seeds