August 16, 2009 • 8:10 am
From: Woman’s Day
Prep Time: 30 minutes
Total Time: 1 hour, 5 minutes
Ingredients
1 box (12 oz) jumbo pasta shells
2 tsp olive oil
1⁄2 bunch broccoli (7 oz), chopped (2-1⁄2 cups)
1 cup shredded carrots (4 oz)
1 small onion (4 oz), chopped
1 clove garlic, minced
1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
1⁄4 cup chopped fresh basil
1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
2 Tbsp grated Parmesan
1⁄4 tsp each salt and pepper
1-1⁄2 cups marinara sauce
1⁄2 cup shredded part-skim mozzarella
Directions
1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.
3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.
4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.
Filed under: vegetarian , vegetarian
August 14, 2009 • 4:43 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 5 servings
Ingredients
1 (20 ounce) can crushed pineapple
1/4 cup sour cream
2 cups shredded Cheddar cheese, divided
1 (10 ounce) can enchilada sauce, divided
6 (8 inch) flour tortillas
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl combine pineapple, sour cream and 1 cup cheese.
3. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
4. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
5. Bake, covered, in preheated oven for 30 minutes.
Filed under: vegetarian , vegetarian
August 10, 2009 • 5:24 pm
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Makes: 5 servings
Ingredients
1/8 cup olive oil
1 clove garlic, chopped
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato – peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 French baguette
4 teaspoons garlic powder
6 teaspoons butter, softened
Directions
1. Place olive oil and garlic in a large skillet. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
2. Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
3. Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano, and basil. Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.
4. Preheat oven to 325 degrees F (165 degrees C).
5. Slice the bread into 12 (1-inch thick) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
6. Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.
Filed under: vegetarian , vegetarian
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 55 minutes
Makes: 6 servings
Ingredients
2 cups diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
1 can (15 oz) pinto beans, drained, rinsed
1 cup low-fat or regular ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)
Directions
1. Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
3. In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
4. Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.
Filed under: vegetarian , vegetarian
From: AllRecipes.com
Prep Time: 2 hours
Total Time: 2 hours
Makes: 20 servings
Ingredients
4-1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste
Directions
1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Filed under: vegetarian , vegetarian
From: Woman’s Day
Prep Time: 10 minutes
Total Time: 34 minutes
Makes: 6 servings
Ingredients
3 medium carrots, shredded
1 lb asparagus, bottoms trimmed*
1 Tbsp oil, preferably olive
6 cups frozen country-style hash brown potatoes
1 tsp salt
8 large eggs, beaten with a fork
6 oz (1-1⁄2 cups) smoked Gouda or mozzarella cheese, shredded
1⁄2 cup sliced scallions
Directions
1. 1. Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
2. Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1⁄2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3. Mix remaining 1⁄2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
* Hold asparagus with both hands near bottom ends. Bend each spear until it breaks and discard the woody end.
Filed under: vegetarian , vegetarian
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 8 servings
Ingredients
1 (15.5 ounce) can garbanzo beans, drained and mashed
8 fresh basil leaves, chopped
1/4 cup oat bran
1/4 cup quick cooking oats
1 cup cooked brown rice
1 (14 ounce) package firm tofu
5 tablespoons Korean barbeque sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
3/4 teaspoon dried sage
2 teaspoons vegetable oil
Directions
1. In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry.
2. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat.
3. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended.
4. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.
Filed under: vegetarian , vegetarian
From: Recipe4Living
Makes: 9 servings
Ingredients
1 16 oz. container low fat cottage cheese
1 10 oz. pkg. frozen chopped spinach, thawed, well drained
3 C. Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 C. Kraft 100% Grated Parmesan Cheese, divided
2 eggs, beaten
1 26 oz. jar spaghetti sauce, divided
9 lasagna noodles, cooked, drained
Directions
1. Preheat oven to 350 degrees. Mix cottage cheese, spinach, 2 C. of the mozzarella cheese, 1/4 C. of the Parmesan cheese and eggs. Layer 1 C. of the spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in 13×9-inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 C. mozzarella cheese and 1/4 C. Parmesan cheese. Bake 45 minutes. Let stand 10 minutes before serving.
Filed under: vegetarian , vegetarian
From: AllRecipes.com
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour, 45 minutes
Makes: 5 servings
Ingredients
1 cup chopped mushrooms
1 onion, chopped
1 cup sliced carrots
1 cup green peas
1 cup chopped broccoli
1 clove garlic, minced
1/4 cup dry red wine
2 cups shredded mozzarella cheese
1 egg
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (16 ounce) package lasagna noodles
1 (26 ounce) jar spaghetti sauce
Directions
1. Cook noodles in a large pot of boiling water until al dente. Rinse, drain, set aside.
2. Heat oil in a medium saute pan. Add mushrooms, onions, carrots, peas, and broccoli; saute over medium heat until tender. Add wine and garlic; cook five minutes, or until wine has just about evaporated. Remove from heat, and cool for ten minutes.
3. In a medium bowl combine sauteed vegetable mixture, mozzarella cheese, 2 tablespoons Parmesan cheese, and egg. Mix well.
4. Pour half of the sauce into the bottom of a 13×9×2inch baking pan. Spread 1/3 cup vegetable mixture over each lasagna noodle then carefully roll up the noodle. Place seam side down in dish. When finished placing all the noodles in the pan, pour remaining pasta sauce evenly over noodles. Cover with aluminum foil.
5. Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes. Uncover, and sprinkle remaining Parmesan cheese over noodles. Bake, uncovered, 5 more minutes. Garnish and serve immediately.
Filed under: vegetarian , vegetarian
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 35 minutes
Makes: 8 servings
Ingredients
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1-1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1-1/2 cups all-purpose flour
Directions
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.
Filed under: vegetarian , vegetarian
