Vegetables
1 tsp canola oil
2 sliced onions
1 tsp chopped garlic
1 green pepper
1 cup sliced celery
1 can water chestnuts or 1/2 cup toasted almond slices
1 cup snowpeas
Cook pasta according to package directions & drain
Combine sauce ingredients, mixing to dissolve cornstarch
Heat oil in wok or large skillet over medium-high heat
Add vegetables & cook 5 minutes, stirring constantly
Add 1/4 cup of the sauce & cook 5 minutes more
Mix remaining sauce with pasta. Cook until thickened
1 cup chopped onion
2-3 cloves garlic, minced
1/2 cup chopped celery
2 medium carrots, sliced
2 large zucchini cubed
1 1/2 cups cabbage, sliced thin
1 cup cut green beans
16 oz. can stewed or diced tomatoes with liquid
1 can chicken or vegetable broth
1 can chick-peas with liquid
1 can kidney beans with liquid
<1/3 cup ditalin (tiny tube-shaped pasta)
1 tsp dried basil
1/4 tsp oregano
Stir all ingredients into large pot. Cover, reduce heat and simmer about 50 minutes, stirring occasionally.
Eat with homemade bread. Hmm. Good!
3 cans great Northern beans, undrained
1 can hominy, undrained
1 can stewed tomatoes
1 small can bean with bacon soup
1 can diced tomatoes & green chiles
1 can whole kernel yellow corn
2 cups water
2 bay leaves
1 tbs. dried cilantro
1 tsp. ground cumin
1 cup (4 oz.)low-fat shredded sharp Cheddar cheese
Combine first 10 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove & discard bay leaves. Sprinkle each serving with 2 tbs. cheese.
1 garlic clove, chopped fine
1/2 tsp. crushed red pepper
2 tbs. olive oil
1/2 cup chopped onion
16 oz. can crushed tomatoes in their liquid
1 cup black olives, halved
1 pound penne pasta
1/2 cup parsley, chopped fine
Bring a large pot of salted water to a boil.
Meanwhile, in a medium skillet, cook garlic, onions & crushed red pepper in the olive oil over low heat for about 20 seconds. Add the tomatoes and their liquid. Cook over moderate heat, stirring occasionally, until the sauce thickens, 10 to 15 minutes. Add the olives; simmer for 5 minutes longer.
Add the pasta to the boiling water and cook as package directs. Drain and transfer to a large serving bowl. Immediately add the sauce and parsley. Toss well.
Sprinkle with Romano cheese or Parmesan cheese.
4 cups shredded zuchini (2 medium)
2 cups shredded carrots
1/2 cup green pepper
1 tbs. jalapeno pepper
15 oz. can non-fat refried beans
15 oz. can crushed tomatoes
1/2 tsp. ground cumin
1/2 tsp. chili powder
6 oz. can tomato paste
10 flour tortillas
low-fat mozarella or Cheddar cheese
Grate or shred in food processor, zuchini & carrot in a large container.
Mix beans and tomatoes in separate bowl
Combine with vegetable mixture.
Cook until tender. Stir.
To assemble burritos, spread 1/2 cup filling into the center of each burrito-size flour tortilla. Fold tortillas and place in a baking dish. Place 1/2 oz. shredded cheese into each tortilla. Bake or Microwave for approx. 1-2 minutes or until cheese melts.
Serve with shredded lettuce, diced tomato, nonfat yogurt and/or salsa.
1 16oz can black beans or home-cooked equivalent
cooked brown rice
shredded cheese
avacado slices
your favorite salsa
Heat beans & cook rice according to directions
For serving:
Spoon rice into individual bowls
Top with black beans
Sprinkle grated cheese over beans
Arrange a few slices of avacado over cheese
Spoon salsa over top
1 can red kidney beans, drained
1 can white beans, drained
1 can stewed or diced tomatoes
1 8 oz can tomato sauce
3/4 cup chopped green pepper
1 cup chopped onion
1 tbs chili powder
1/2 tsp dried basil
1 tsp crushed or chopped garlic
hot cooked texmati (or other) rice
In a large pan combine beans, undrained tomatoes, tomato sauce, green pepper, onion, chili powder, basil, garlic and 1 cup water. Bring to boil, reduce heat and simmer, covered for 20 minutes, stirring occasionally.
2 1/2 cups white flour
2 cups whole-wheat flour
1 tbs baking-powder
2 tsp salt (optional)
Stir dry ingredients together in a large bowl.
3/4 cup egg substitute
2 cups packed brown sugar
1 1/2 cans (16 oz cans) of pumpkin
1/2 cup vegetable oil
In a separate bowl, whisk the other ingredients together
Add the pumpkin mixture to the dry ingredients and mix until just combined. Turn the batter into two 9 x 5 inch loaf pans sprayed with non-stick vegetable spray coating.
Bake for 50-60 minutes in preheated 350 degree oven
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