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Recipes
Lentil Walnut Burgers
By sz8jm9
6 Servings. 273 Calories each
- 2 cups lentils, pureed. You can used canned ones. Make sure the lentils are dried out.
- 1/2 cup walnuts, chopped
- 1 egg
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1 tsp mustard
- 6 cloves garlic
- 1 onion, chopped
- 1 cup wheat germ, breadcrumbs, or matzo meal
- 1/3 cup milk
- 1 tbsp olive oil
One-Pot Pasta with Tomato-Basil Sauce
By sz8jm9
This dish is a revelation
- 12 ounces casarecce or fusilli pasta
- 1 (28-oz.) can diced tomatoes
- 2 cups chicken broth
- 1/2 medium-size yellow onion, sliced
- 4 garlic cloves, sliced
- 1 teaspoon dried oregano
- 1/3 cup firmly packed fresh basil leaves
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1/4 teaspoon dried crushed red pepper (optional)
- 1 (6-oz.) package baby spinach
- Freshly grated Parmesan cheese
Zucchini Pizza Crust
By sz8jm9
Low carb
- 2 cups shredded zucchini, squeeze water out of it
- 2 beaten eggs
- 2 cups shredded cheese
- Italian spices (optional)
- Preferred pizza toppings
Spicy Black Bean Soup
By sz8jm9
The key to thickening soup without flour? Pureeing some of the beans before cooking it
- 1 spray cooking spray
- 1 medium onion, finely chopped
- 4 medium garlic cloves, minced
- 45 oz canned black beans, undrained, divided (3 15 oz cans)
- 1/2 tsp red pepper flakes, or to taste
- 1 tsp cumin
- 14.5 oz fat free chicken or veg broth
- 10 oz canned tomatoes w/green chilies, such as Romel Tomatoes
- 11 oz canned yellow corn, drained
Lasagna Rolls with Roasted Red Pepper Sauce
By sz8jm9
From Cooking Light April 2004 Nutritional Information Amount per serving: Calories: 393 Calories from fat: 27% F...
- Lasagna:
- 8 uncooked lasagna noodles
- 4 teaspoons olive oil
- 1/2 cup finely chopped onion
- 1 (8-ounce) package presliced mushrooms
- 1 (6-ounce) package fresh baby spinach
- 3 garlic cloves, minced
- 1/2 cup (2 ounces) shredded mozzarella cheese
- 1/2 cup part-skim ricotta cheese
- 1/4 cup minced fresh basil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- Sauce:
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (7-ounce) bottle roasted red bell peppers, undrained
- 1/8 teaspoon crushed red pepper
Cornbread (Zonya Foco)
By sz8jm9
WW = 4 pts plus Nutrition info per serving
- Dry Ingredients:
- 1 cup yellow, whole grain cornmeal
- 1 cup flour (you can usw whole-wheat pastry flour if you like)
- 1/4 cup sugar
- 1 TBSP baking powder
- Wet Ingredients:
- 1 cup + 2 TBSP skim milk
- 1 TBSP canola oil
- 1 egg or 2 egg whites
- salt
Sun-Dried Tomato and Goat Cheese Skewers
By sz8jm9
Special equipment: 20 small skewers or cocktail toothpicks Fill a pitcher with hot water
- 1 (8-ounce) log fresh goat cheese, chilled
- 1 cup pistachio nuts, finely chopped
- 20 sun-dried tomatoes packed in oil
- 1/2 bunch fresh basil leaves
Aussie Bites
By sz8jm9
http://ohmyveggies.com/vegan-aussie-bites/ ** This recipe yields about 48**
- 1/2 cup coconut oil
- 1/2 cup pure maple syrup
- 1 1/2 cups oat flour*
- 1 1/2 cups rolled oats
- 1/2 cup unsalted roasted sunflower seeds
- 1/2 cup unsweetened shredded coconut
- 1/3 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup raisins
- 1/2 cup dried apricots
- To make oat flour using rolled oats, just pulverize approximately 2 cups of oats in a food processor until it reaches the consistency of flour, and then measure 1 1/2 cups of the flour for the recipe.
Black Bean and Salsa Soup
By sz8jm9
"Black beans, salsa, veggie broth and cumin are tossed into the blender
- 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
Best Ever Green Bean Casserole
By sz8jm9
Alton Brown - Food Network
- For the topping:
- 2 medium onions, thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- For beans and sauce:
- 2 tablespoons plus 1 teaspoon kosher salt, divided
- 1 pound fresh green beans, rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half