1 1/3 cup cracker crumbs (put 1 sleeve plus a little of another in a food processor for
1 cup pecan meal
1 tsp onion powder
¼ tsp garlic powder
1 Tbsp. Parsley flakes
4 Tbsp. water
1 ½ cup shredded mozzarella cheese
Mix all together in large bowl.
Spray cookie sheet with PAM® cooking spray.
Form into balls and place on cookie sheet (makes about 22)
Bake at 350 for 15 minutes.
Put in slow cooker of favorite sauce all day.
3 leeks, greens and part of whites chopped
3 potatoes, diced
In a large pot sauté the leeks until limp.
Add potatoes and about 4 cups of vegetable bouillon; add more water if needed to cover
Cook until potatoes are done.
In small amounts, puree in a blender until creamy.
Toss kale in some olive oil and spread in single layer on a baking sheet
Sprinkle with a little salt and bake at 350 degrees until crispy, 5-10 min
3 29-ounce cans of tomato puree (scrape can, fill halfway with water and add to pot
2 tubs Knox vegetable stock
1 large green pepper
2 Tbsp basil
2 Tbsp chili powder
3 tsp cumin
1 Tbsp garlic powder
1 tsp oregano
2 29-ounce cans kidney beans
1 cup quinoa
In a large soup pot sauté onions and green pepper in some olive oil.
Add puree, vegetable stock, spices and cook for about 5 min.
Add beans and quinoa and cook until quinoa is done
(from Good Housekeeping magazine)
1 Tbsp olive oil
4 med carrots, chopped
1 small onion, chopped
1 tsp ground cumin
1 can (14.5 oz) diced tomatoes
1 ¾ c vegetable broth
2 cups water
1 cup dried red lentils
1 bag (5 oz) baby spinach
In large saucepan, cook carrots and onion in oil until tender about 6-8 min. Add cumin and cook another minute.
Add tomatoes, broth, lentils, 2 cups water, salt and pepper to taste, cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8-10 minutes or until lentils are tender.
Stir in spinach. Makes about 7 ½ cups.
Adapted from Cooking Light March 2010
½-2 1/2 teaspoons chipotle or chili powder (depending on how spicy you want it)
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried Mexican oregano
1/2 teaspoon kosher salt
1 tablespoon canola oil, divided
½ log chickettes (Worthington veggie-“meat” product)
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups frozen roasted corn kernels (I get mine from Trader Joe’s. If you don’t have a TJ’s use regular)
1 (32-ounce) carton vegetable broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)
1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
2-3 cloves garlic, minced (or 2 tsp)
1 cup vegetable broth (or chicken broth)—low sodium
2 tbsp flour
1 pinch ground nutmeg
¼ tsp black pepper
2 tsp dried or fresh parsley (optional)
2 tbsp extra virgin olive oil
1 cup plain greek yogurt, fat free
¾ cup Parmesan cheese
¼ cup skim milk
In a medium sauce pan, simmer the minced garlic in the olive oil on medium-low heat. Stir frequently until the garlic is golden brown.
Whisk in the flour until smooth. Gradually whisk in the broth, greek yogurt, milk, pepper, and nutmeg. Bring to a low boil while stirring constantly. Lower the heat and simmer. Stir gently until the mixture thickens and then add the parmesan and parsley.
Spread over 8 ounces of cooked pasta of your choice.
For a pound of pasta, double the recipe.
½ a bag of Morning Star Griller Crumbles (meatless sausage substitute)
2 cups frozen cubed potatoes
1 medium red pepper, chopped
1 small onion, chopped
½ cups Chopped Green Onions
2 cups Shredded Cheddar Cheese, Divided
10 whole Flour Tortillas
1 cup ½ and ½
1 cup milk
1 cup egg substitute (equals 4 eggs)
1 Tablespoon Flour
Salsa, avocado and Sour Cream, To Serve
In a large pan, cook the Griller Crumbles, frozen potatoes, pepper and onion together until the onion is cooked and potatoes warmed through. Let cool slightly. Stir together crumbles-potato mixture, green onions and 1 ½ cups of cheese in a large bowl. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish sprayed with cooking spray. Repeat until all the tortillas are squeezed into the pan.
Whisk together half-and-half, milk, egg substitute, eggs and flour. Pour over tortillas. Cover and let sit overnight.
In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
Serve with salsa, avocado and sour cream.
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