“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

February 1, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

“Meatless Monday” Recipe of the Week – Cauliflower Potato Pancakes

October 12, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Cauliflower Potato Pancakes. Made using Yukon Gold Potatoes, Cauliflower, Whole Wheat Flour, Eggs, Egg Whites, Chives, Baking Powder, Salt, Vegetable Oil, and Light Sour Cream. The Cauliflower Potato Pancakes are 89 calories and 12 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Cauliflower Potato Pancakes
Cauliflower brings down the carbohydrate content of these potato pancakes — without affecting the flavor!

Ingredients
1 1/2 cups cubed Yukon Gold potatoes
3 cups roughly chopped cauliflower
1/3 cup whole wheat flour
1 egg, lightly beaten
1 egg white
1 tablespoon chopped fresh chives, plus additional for garnish
1 teaspoon baking powder
1/2 teaspoon salt
3 teaspoons vegetable oil, divided
Light sour cream (optional)

Directions
Yield: 6 servings
Serving size: 2 pancakes

1 – Bring large saucepan of water to a boil. Add potatoes and cauliflower; reduce heat. Simmer 10 minutes or until fork-tender. Drain potatoes and cauliflower. Let stand 5 to 10 minutes or until cool enough to handle.

2 – Gently mash potatoes and cauliflower in large bowl. Add flour, egg, egg white, 1 tablespoon chives, baking powder, and salt; mix well.

3 – Heat 1 teaspoon oil in large nonstick skillet over medium heat. Drop 1/4 cupfull potato mixture into skillet; flatten slightly. Cook 5 to 7 minutes per side or until golden brown. Repeat with remaining oil and potato mixture.

4 – Serve with sour cream, if desired. Garnish with additional chives.

Nutrition Information:
Calories: 89 calories, Carbohydrates: 14 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 313 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/cauliflower-potato-pancakes/

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“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

December 2, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Herbed Bean and Sweet Potato Hash. A Vegetarian Hash, just full of of Sweet Potatoes, Bell Peppers, Onion, Dark Red Kidney Beans, and Red Beans! No Meat needed with this Dish! The recipe is from the CooksRecipes website which has a large selection of Vegetarian Recipes along with recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

“Meatless Monday” Recipe of the Week – Crescent Zucchini Pie

December 10, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Crescent Zucchini Pie. Zucchini like you’ve never had before, baked in Crescent Rolls into a pie! Along with the Zucchini you’ll add; Onion, Mushrooms, Eggs, Italian Seasoning, Dijon Mustard, and 2 types of Cheese. Bake for about 25 minutes and done. It’s 132 calories and 7 net carbs per serving! No Meat needed here! The recipe comes from one of my favorite recipe sites, CooksRecipes. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Enjoy and Eat Healthy through the Holidays! https://www.cooksrecipes.com/index.html

Crescent Zucchini Pie

Recipe Ingredients:
1 (8-ounce) container refrigerated crescent rolls
2 tablespoons butter or olive oil
3 cups thinly sliced zucchini
1 cup chopped onion
1 (4-ounce) can sliced mushrooms, drained
4 large eggs
1 tablespoon Italian seasoning
2 teaspoons Dijon mustard
1 cup shredded mozzarella cheese
1 cup shredded Colby-Monterey Jack cheese

Cooking Directions:
1 – Preheat oven to 375°F (190°C).
2 – Coat a 9-inch deep-dish pie plate with cooking spray.
3 – Separate crescent rolls into eight triangles and arrange in the pie dish with points toward center. Press to seal seams.
4 – In a large skillet over medium-high heat, melt the butter (or heat oil if using oil); add the zucchini, onions and mushrooms, and sauté until tender, about 5 minutes.
5 – In a large bowl, beat together eggs, Italian seasoning and mustard; beat to mix.
6 – Add vegetables to egg mixture, mixing thoroughly; pour over crust.
7 – Bake pie until a knife inserted near the center comes out clean, about 20 to 25 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 132; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 214mg; Total Carbs: 10g; Fiber: 3g; Protein: 9g; Sodium: 93mg.
https://www.cooksrecipes.com/mless/crescent_zucchini_pie_recipe.html

“Meatless Monday” Recipe of the Week – Herbed Bean and Sweet Potato Hash

September 17, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Herbed Bean and Sweet Potato Hash. A Vegetarian Hash, just full of of Sweet Potatoes, Bell Peppers, Onion, Dark Red Kidney Beans, and Red Beans! No Meat needed with this Dish! The recipe is from the CooksRecipes website which has a large selection of Vegetarian Recipes along with recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

 

Herbed Bean and Sweet Potato Hash
This wholesome and colorful vegetarian hash can be served anytime of the day, with or without the egg topper.

Recipe Ingredients:
1 tablespoon butter or margarine
4 cups peeled cubed sweet potato (1/2-inch cubes)
1 cup chopped red bell pepper
1 cup chopped onion
1 teaspoon minced garlic
1 1/2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves
1 to 1 1/2 tablespoons fresh or 1 teaspoon dried thyme leaves
1 (15-ounce) can dark red kidney beans, rinsed, drained (1 1/2 cups cooked)
1 (15-ounce) can small red beans, rinsed, drained (1 1/2 cups cooked)
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Cooking Directions:
1 – Melt butter in a large skillet; add sweet potatoes, bell pepper, onion, garlic, and herbs. Cook, covered, over medium heat until vegetables are tender, 5 to 8 minutes, stirring occasionally.
2 – Mash beans coarsely; stir into vegetable mixture and cook until hot through, 3 to 4 minutes. Stir in salt and pepper.
Makes 6 servings (about 1 cup each).

Tip: Top with one poached or sunny-side-up egg.

Nutritional Information Per Serving (1/4 of recipe): Calories 250; Fat 3g; % Calories from Fat 10; Potassium; 641mg; Calcium 67mg; Carbohydrate 48g; Folate 96mcg; Sodium 711mg; Protein 10g; Dietary Fiber 13g; Cholesterol 5mg.

https://www.cooksrecipes.com/mless/herbed_bean_and_sweet_potato_hash_recipe.html

“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

Ingredients

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

Directions

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

http://diabeticgourmet.com/recipes/html/1056.shtml

“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

Ingredients
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

Directions
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.

http://www.cooksrecipes.com/mless/potatoes_and_collard_greens_with_vegan_sausage_recipe.html

“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.

http://www.cooksrecipes.com/mless/mushroom_veggie_frittata_recipe.html

“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.

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