“Meatless Monday” Recipe of the Week – Veggie Taco Salad

July 24, 2017 at 5:33 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Veggie Taco Salad. Soy Crumbles replaces the meat in the Taco Salad. Other ingredients are; Salsa, Shredded Lettuce, Corn Kernels, Black Beans, along with the toppings. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly recipes. So Enjoy and Eat Healthy! http://diabeticgourmet.com/


Veggie Taco Salad


2 cups soy crumbles (you can find these in your grocer’s freezer section or refrigerated meat section)
3/4 cup salsa
5 cups shredded lettuce
1 cup corn kernels
1 cup black beans
Topping Options

1/4 cup sliced green onions
1/4 cup shredded reduced-fat cheddar cheese
2 tablespoons sliced ripe olives
2 tablespoons fat free sour cream


1 – In large nonstick skillet coated with cooking spray, cook crumbles and salsa over medium heat about 5 minutes or until heated through, stirring frequently.
2 – In large bowl toss together lettuce, corn and black beans. Arrange on 4 serving plates. Top with crumbles mixture. Sprinkle with toppings.
Nutritional Information (Per Serving)
Calories: 180
Protein: 14g
Sodium: 600 mg
Fat: 4g
Carbohydrates: 26g



“Meatless Monday” Recipe of the Week – Annie’s Vegetarian Stuffed Peppers

July 10, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Annie’s Vegetarian Stuffed Peppers. Why Annie’s you ask, because Annie passed this one along to me a while back. So Thank you Annie! Enjoy and Eat Healthy!

Vegetarian Stuffed Peppers

1 1/2 cups Brown Rice
6 large Green Bell Peppers
3 tablespoons Low Sodium Soy Sauce
3 tablespoons Cooking Sherry
1 teaspoon Vegetarian Worcestershire Sauce
1 1/2 cups extra firm Tofu
1/3 cup canned Black Beans, rinsed and drained
1/2 cup sweetened Dried Cranberries
4 fresh Basil Leaves, thinly sliced
1/4 cup chopped Pecans
1/2 cup Kraft Grated Reduced Fat Parmesan Cheese
1 teaspoon Ground Roasted Cumin
Sea Salt and Pepper, to taste
2 cups Tomato Sauce
2 tablespoons Splenda Brown Sugar Blend

1 – Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
2 – Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
3 – In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, black beans, cranberries, basil leaves, nuts, cheese, cumin, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
4 – Meanwhile, in a small saucepan over low heat, combine tomato sauce and Splenda; heat until hot throughout. Spoon sauce over each serving.


“Meatless Monday” Recipe of the Week – Potatoes and Collard Greens with Vegan Sausage

June 19, 2017 at 5:31 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Potatoes and Collard Greens with Vegan Sausage. Potatoes and Greens served with a Tofurkey or Field Roast vegan sausage! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes of all cuisines. Check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html


Potatoes and Collard Greens with Vegan Sausage

Greens often come out on top of healthy food lovers’ must-eat lists. The dark leafy greens are still crave-worthy in March, until such time as the lighter and leafier spring greens arrive.


Recipe Ingredients:

4 medium-large Yukon gold or red-skinned potatoes
1 large sweet potato
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 good-sized bunch collard greens or kale
2 links Tofurkey or Field Roast vegan sausage, cut into 1/2-inch-thick slices
1/4 cup dry white wine or water
Leaves from 2 sprigs fresh rosemary, or 1 to 2 teaspoons dried rosemary leaves, to taste
1 teaspoon sweet paprika
1/4 teaspoon dried hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste


Cooking Directions:

1 – Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
2 – Cut away the thick midribs from the greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into strips.
3 – Heat 2 tablespoons of the oil in a large skillet. Add the garlic and sauté over low heat until golden.
4 – Add the potatoes, collards, sausage, and wine. Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and sausage are touched with golden spots here and there.
5 – Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and ground black pepper and serve.
Makes 4 to 6 servings.


“Meatless Monday” Recipe of the Week – Mushroom Veggie Frittata

October 3, 2016 at 5:02 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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The Meatless Monday Recipe of the Week is a Mushroom Veggie Frittata. You can find this recipe on various sites, I went with the one on CooksRecipes (http://www.cooksrecipes.com/index.html). A Frittata that is loaded with Mushrooms and Vegetables. Where’s the Beef, you don’t need it with this recipe! The recipe origin is off the Mushroom Info Site (http://www.mushroominfo.com/homepage/). If you’re a Mushroom lover, like myself, you have to check this site also. Enjoy!



Mushroom Veggie Frittata

Recipe Ingredients:

3 tablespoons olive oil
1/2 pound white button mushrooms, slicedCooksrecipes 2
1/2 pound crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 large eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

Preheat oven to 350°F (175°C).
Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about four minutes more, then add garlic and continue cooking for one minute. Stir in tomatoes and olives.


Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and ground black pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about two to three minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve.
Makes 6 servings.


“Meatless Monday” Recipe of the Week – Pasta Primavera

September 26, 2016 at 4:58 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” of the Week Pasta Primavera. Enjoy!


Pasta Primavera

Recipe Ingredients:

1 cup Sugar Snap Peas
1/2 cups Asparagus Tips
1 cup Broccoli Florets
1 cup tiny Peas
1/4 cup plus 1 teaspoon unsalted Butter
1 cup sliced Baby Bella Mushrooms
1 cup sliced Zucchini
1 cup peeled and seeded Roma Tomato chunks
Sea Salt
3/4 cup Heavy Cream, warmed
1/3 cup Pine Nuts, toasted
1 pound Whole-Grain Spaghetti or Fettuccine, cooked al dente
1/3 cup fresh Basil leaves, torn into small pieces
1/2 cup grated Kraft Reduced Fat Parmesan Cheese

Cooking Directions:

1 – Steam the sugar snap peas, asparagus, broccoli, and peas until crisp-tender. Set aside and chill until ready to assemble the dish.
2 – Melt 3 tablespoons of the butter in a large skillet and sauté the mushrooms and zucchini over medium heat until tender. Set aside.
3 – Melt 1 tablespoon of the butter in a small skillet and sauté the tomatoes over medium heat until their liquid is almost evaporated. Stir in 1/4 cup of the cream into the tomatoes and set aside.
4 – Melt the remaining butter in a small saucepan and sauté the pine nuts over low heat until they are aromatic but not brown. Set aside.
5 – Add the steamed vegetables to the pan containing the mushrooms and zucchini and cook briefly until warmed through. Salt to taste.
6 – Add the rest of the cream to the vegetables and heat until the cream is hot but not boiling.
7 – Add the pasta to the vegetables, then the basil and Parmesan as needed. Gently stir in the tomatoes and cream mixture and sprinkle the pine nuts over the top.
8 – Serve immediately as warm plates and pass around additional Parmesan at the table.
* Serve with fresh baked Multi-Grain or Whole Wheat Bread.
Makes 6 servings.

“Meatless Monday” Recipe of the Week – A Honey of a Chili

May 23, 2016 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week – A Honey of a Chili. Tofu replaces the meat in dish that also has a splash of Honey! You can find this recipe at one of my favorite recipe site the CooksRecipes website. http://www.cooksrecipes.com/index.html



A Honey of a Chili

A vegetarian chili chock-full of kidney beans, onion, bell pepper and tofu with the sweetness of honey added.

Recipe Ingredients:

1 (15-ounce) package firm tofu Cooksrecipes 2
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can red kidney beans, undrained
1 (8-ounce) can tomato sauce
1/4 cup honey
2 tablespoons red wine vinegar

Cooking Directions:

1 – Using a cheese grater shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid.
2 – In large saucepan or Dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown.
3 – Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute.
4 – Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
Makes 6 servings.


“Meatless Monday” Recipe of the Week – Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

May 16, 2016 at 5:18 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Angel Hair Pasta with Tomatoes, Pine Nuts and Basil. Angel Hair Pasta tossed with pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil. You can find this recipe along with all the other healthy and delicious recipes all at the CooksRecipes website. http://www.cooksrecipes.com/index.html



Angel Hair Pasta with Tomatoes, Pine Nuts and Basil

Angel hair pasta is tossed with a simple pan sauce of toasted pine nuts, tomatoes and artichoke hearts, seasoned with fresh basil, and served with freshly grated Parmesan cheese.

Recipe Ingredients:

1/4 cup extra virgin olive oilCooksrecipes 2
1/2 cup pine nuts
4 garlic cloves, finely minced
4 large ripe tomatoes, seeded and chopped
2 (6-ounce) jars marinated artichoke hearts, drained
1/4 cup red wine vinegar
1/2 cup chopped fresh basil
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and freshly ground black pepper to taste
12 ounces angel hair pasta, cooked according to package directions
Freshly grated Parmesan cheese for sprinkling

Cooking Directions:

1 – Heat oil in large skillet over medium-high heat. Add pine nuts and sauté until light brown, about 2 to 3 minutes; add garlic and cook for 30 seconds. Stir in tomatoes, artichoke hearts, vinegar, basil, and oregano; heat through. Season with salt and pepper.
2 – Add cooked pasta to tomato mixture in skillet and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
Makes 4 servings.


“Meatless Monday” Recipe of the Week – Asian Noodles with Asparagus and Cashews

November 9, 2015 at 6:02 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is an Asian Noodles with Asparagus and Cashews. It’s off the CooksRecipes website, one of my favorite recipe sites! A combination of Asparagus and Cashews along with the perfect mix of spices will make this one a hit on Meatless Monday. You can find this recipe along with a great selection of recipes of all cuisines. http://www.cooksrecipes.com/index.html



Asian Noodles with Asparagus and Cashews

Cashews add a delectable richness to this simple stir-fry. It makes good use of the slender asparagus of spring.


Recipe Ingredients:

1 teaspoon grated fresh ginger
2 teaspoons dark sesame oil
2 tablespoons natural soy sauce
1 teaspoon natural granulated sugar
3 medium carrots
1 pound slender asparagus
6 to 8 fresh shiitake or other brown mushrooms
8 ounces Chinese wheat noodles (or substitute udon or linguine)
2 to 3 scallions (green onions), cut into 2-inch lengths on a diagonal
1 tablespoon vegetable or peanut oil
1/2 cup chopped toasted cashews

Cooking Directions:

1 – Combine the ginger, sesame oil, soy sauce, and sugar in a small bowl with 1/4 cup water and stir together. Set aside until needed.
2 – Cut the carrots into thick matchsticks, about 2 inches in length. Trim the bottoms from the asparagus stalks, and cut into 2-inch lengths on a diagonal. Clean the mushrooms, remove the stems, and slice the caps.
3 – Begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.
4 – Meanwhile, heat the vegetable oil in a wok or stir-fry pan. Add the carrots and stir-fry over medium-high heat for 2 minutes. Stir in the asparagus and mushrooms and stir-fry for another 3 to 4 minutes, or until the vegetables are tender-crisp. Stir in the scallions.
5 – Add to the reserved soy sauce mixture to the wok along with the noodles and stir-fry for 3 minutes more, or so, until everything is well mixed and heated through. Serve at once, garnishing each serving with a sprinkling of cashew pieces. Pass around extra soy sauce for individual tastes.
Makes 4 servings.


“Meatless Monday” Recipe of the Week – Zucchini Torta

November 2, 2015 at 5:59 AM | Posted in Kitchen Hints | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Zucchini Torta. It’s from one of my favorite sites the Cooks Recipes web site. Cooks has an incredible recipe collection for all cuisines, check it out soon! http://www.cooksrecipes.com/index.html

Zucchini Torta

Have a bounty of zucchini from your garden? Try this delicious Italian-style baked omelet made with zucchini and seasoned with onion, garlic, fresh parsley and Parmesan cheese. This easy dish is sure to become a favorite entrée for brunch or supper.

Recipe Ingredients:Cooksrecipes 2

2 cups grated zucchini
1/4 cup chopped red or white onion
4 tablespoons butter – divided use
5 large eggs
2 cloves garlic, crushed (or 1/2 teaspoon granulated garlic or powder)
1/2 cup freshly grated Parmesan cheese
1 cup dry bread crumbs
1 teaspoon kosher or sea salt
1/4 to 1/2 teaspoon ground black pepper
2 teaspoons chopped fresh flat leaf parsley or 1 teaspoon dried
Sour cream for accompaniment (optional)


Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – In a nonstick pan over medium heat melt the 4 tablespoons of butter, remove 2 tablespoons melted butter and place in a large mixing bowl; set aside. Sauté zucchini and onions in remaining butter until tender and moisture has evaporated, about 10 minutes. Set aside.
3 – In the mixing bowl with the melted butter, add the eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper and parsley, and beat until well blended.
4 – Fold the zucchini/onion mixture into the egg mixture and pour into a greased 9-inch round or square baking dish.
5 – Bake in preheated oven for 30 minutes or until firm. Do not over bake.
6 – Serve warm, at room temperature or chilled with a dollop of sour cream, if desired.
Makes 6 servings.

Variation Add-Ins:

* Add 1/2 cup shredded cheddar or Monterey Jack cheese at step 4, and sprinkle another 1/2 cup (or more) on top during the last 10 minutes baking time.
* Add 2 tablespoons cooked and crumbled bacon or 1/2 cup diced ham at step 4.
* Omit the flat leaf parsley and add 2 to 3 teaspoons fresh chopped basil and 1 to 2 tablespoons chopped sun-dried tomatoes.


“Meatless Monday” Recipe of the Week – Pumpkin Alfredo with Ricotta Stuffed Shells

October 12, 2015 at 5:11 AM | Posted in Meatless Monday, PBS | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Pumpkin Alfredo with Ricotta Stuffed Shells. Celebrate the Fall Season with this Vegetaian Dish. It’s from the PBS/Recipe website, which has countless recipes for all occasions. Check it out soon, enjoy! http://www.pbs.org/food/recipes/



Pumpkin Alfredo with Ricotta Stuffed Shells

Pour the pumpkin Alfredo sauce over the ricotta stuffed shells for a hearty Fall meal.
12 ounces of pasta (about 26 jumbo shells)PBS3
For the Ricotta Filling:
1 cup ricotta
1/4 cup shredded mozzarella
1 large egg
3 fresh basil leaves, minced
3 fresh sage leaves, minced
1 garlic clove, minced
1/4 teaspoon salt
Pinch of crushed red pepper
For the Pumpkin Alfredo Sauce:
2 tablespoons unsalted butter
1 shallot, minced
1 garlic clove, minced
3/4 cup canned pure pumpkin puree
2 to 3 fresh sage
2 tablespoons yogurt or labneh or creme fraiche (basically something tart!)
1/4 cup grated parmesan cheese, plus more for garnish
Pinch of nutmeg
Freshly cracked black pepper
1 – Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, about 8 minutes. Reserve about 1 cup of pasta water and set it aside (we’re going to use it with the sauce later on). Drain the pasta and toss with a teaspoon of olive oil (this will ensure the pasta doesn’t stick). Set aside.
2 – Preheat the one to 375 degrees F. To a small bowl, whisk together the ricotta, mozzarella, egg, minced basil and sage, garlic, salt and crushed red pepper.
3 – In a medium saucepan, set over medium heat. Cook the butter, stirring constantly, until it begins to foam and brown speckles appear. Keep stirring until the foam subsides and the color turns medium brown. Add the shallots and garlic clove and turn down the heat to medium­low. Cook until the shallots have softened, about 1 minute.
4 – Stir in the pumpkin, sprigs of sage, yogurt or labneh or creme fraiche, Parmesan and 1/2 to 3/4 cup reserved pasta water. The sauce should be sauce­y! It will thicken as it bakes with the shells so feel free to add a bit more pasta water, if needed.
5 – Stuff each shell with a spoonful of the ricotta mixture and arrange in a 2 3/4-Qt braiser or 13×9 inch casserole dish. Pour the sauce around the shells and cover with a sheet of foil. Bake for 15 to 20 minutes.



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