“Meatless Monday” Recipe of the Week – Grilled Beany Zucchini
August 14, 2017 at 5:04 AM | Posted in Meatless Monday | Leave a commentTags: Bell Peppers, Cooking, CooksRecipes, Food, Garbanzo Beans, Grilled Beany Zucchini, Grilling, Meatless Monday, Onion, Parmesan Cheese, recipes, Red Beans, Vegetarian, Zucchini
This week’s “Meatless Monday” Recipe of the Week is a- Grilled Beany Zucchini. The recipe is off the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes and cuisines so check it out today. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Grilled Beany Zucchini
Hollowed out zucchini are stuffed with a savory Italian-seasoned bean filling and grilled just until the shells are crisp-tender.
Recipe Ingredients:
4 large zucchini, cut lengthwise into halves
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium tomato, seeded, chopped
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1 (15-ounce) can garbanzo or red beans (1 1/2 cups), rinsed, drained and coarsely mashed
1/4 cup freshly grated Parmesan cheese – divided use
Cooking Directions:
1 – Hollow out zucchini with sharp knife, leaving 1/4-inch shells; reserve shells. Chop zucchini that was removed.
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
2 – Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
3 – Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
Makes 4 main-dish servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 240; Fat 7 g; % Calories from Fat 24; Calcium 152 mg; Carbohydrate 37g; Folate 138 mcg; Sodium 327 mg; Protein 11 g; Dietary Fiber 9 g; Cholesterol 4 mg.
http://www.cooksrecipes.com/mless/grilled_beany_zucchini_recipe.html
“Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna
August 7, 2017 at 5:32 AM | Posted in Meatless Monday | Leave a commentTags: Baking, Cooking, Eggplant, Food, Meatless Monday, Mozzarella Cheese, recipes, Ricotta Cheese, Roasted Eggplant Lasagna, Spinach, Vegetarian
This week’s “Meatless Monday” Recipe of the Week – Roasted Eggplant Lasagna. Lasagna made healthier by using sliced eggplant instead of pasta noodles. Thank you to Angie G. for passing this recipe along.
Roasted Eggplant Lasagna
Ingredients
1 large eggplant, peeled and cut into 1/4-inch slices
sea salt to taste
2 tablespoons extra light olive oil, or as needed
1 (16 ounce) container low fat ricotta cheese
2 cups shredded reduced fat Italian cheese blend
1 egg or 1/4 cup Egg Beater’s egg substitute
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices reduced calorie mozzarella cheese
Directions
1 – Preheat oven to 450 degrees F (230 degrees C).
2 – Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3 – Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4 – Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5 – Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6 – Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.
“Meatless Monday” Recipe of the Week – Jambalaya – Vegan
July 31, 2017 at 5:47 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Brown Rice, Cooking, CooksRecipes, Food, Jambalaya - Vegan, Meatless Monday, recipes, Spices, Tofurkey, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Jambalaya – Vegan. Enjoy Jambalaya Vegan style! Tofu, Rice, and Red Bell Peppers highlight this week’s recipe. It’s from the CooksRecipes website. The Cooks site has an endless selection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Jambalaya – Vegan
Bite-sized chunks of meatless sausage lend an authentic flair to this vegan version of a Creole-Cajun classic. Serve with coleslaw, sautéed greens (kale or collards), and fresh corn bread for a hearty, satisfying winter dinner.
Recipe Ingredients:
3 cups water
1 1/4 cups raw brown rice
2 tablespoons olive oil
14-ounce package Tofurkey or Field Roast vegan sausage links, sliced 1/2 inch thick
1 large onion, chopped
3 to 4 cloves garlic, minced
4 celery stalks, diced
1 medium green or red bell pepper, diced
1 (28-ounce) can diced tomatoes, with liquid
1 teaspoon each: paprika, dried oregano, dried basil
1/2 teaspoon dried thyme
Cayenne pepper to taste
Salt to taste
Cooking Directions:
1 – Combine the water and rice in a saucepan; bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes.
2 – Heat the oil in the large skillet. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic, celery, and bell pepper, and sliced sausage links, and continue to sauté until all the vegetables and sausage are lightly browned.
3 – Add the remaining ingredients except the salt. Heat until the tomato liquid simmers, then cover and cook over low heat for 15 to 20 minutes.
4 – Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.
Makes 6 to 8 servings.
http://www.cooksrecipes.com/mless/jambalaya_recipe.html
“Meatless Monday” Recipe of the Week – Herb Potato Salad
July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetic Gourmet Magazine, Dijon Mustard, Food, Herb Potato Salad, Meatless Monday, Potato Salad, Radishes, recipes, Red Potatoes, Yogurt
This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/
Herb Potato Salad
Servings: 6
Ingredients
1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions
1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.
Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread
“Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables
July 3, 2017 at 5:01 AM | Posted in CooksRecipes | Leave a commentTags: BUITONI Refrigerated Freshly Shredded Parmesan, BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, Cooking, CooksRecipes, Food, Meatless Monday, recipes, Vegetables, Vegetarian, Whole Wheat Ravioli with Garlic Sautéed Vegetables
This week’s “Meatless Monday” Recipe of the Week – Whole Wheat Ravioli with Garlic Sautéed Vegetables. Made with one of my favorite pastas – BUITONI Refrigerated Whole Wheat Four Cheese Ravioli. Along with a nice assortment of Sautéed Vegetables. You can find this recipe at the CooksRecipes website (http://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes of all cuisines. Enjoy and Eat Healthy!
Whole Wheat Ravioli with Garlic Sautéed Vegetables
Made with whole wheat four cheese ravioli and fresh, colorful vegetables, this easy-to-make dish is perfect for summer entertaining.
Recipe Ingredients:
1 (9-ounce) package BUITONI Refrigerated Whole Wheat Four Cheese Ravioli, prepared according to package directions
2 tablespoons olive oil
1/2 pound fresh green beans
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium yellow summer squash*, quartered and sliced
1/2 cup halved cherry or grape tomatoes
1 tablespoon chopped fresh garlic
1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan or Romano Cheese for sprinkling
Cooking Directions:
1 – Heat oil in large skillet over medium-high heat. Add green beans, salt and ground black pepper; cook, stirring frequently, for 5 minutes.
2 – Add squash; cook, stirring frequently, for 3 minutes.
3 – Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender.
4 – Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm.
5 – Sprinkle with Parmesan or Romano cheese.
Makes 4 servings.
*Crookneck or yellow zucchini. If unavailable, green zucchini can be used in place of the yellow.
Nutritional Information Per Serving (1/4 of recipe): Calories: 340 Calories from Fat: 160 Total Fat: 17 g Saturated Fat: 7 g Cholesterol: 55 mg Sodium: 840 mg Carbohydrates: 31 g Dietary Fiber: 6 g Sugars: 4 g Protein: 15 g.
http://www.cooksrecipes.com/mless/whole_wheat_ravioli_with_garlic_sauteed_vegetables_recipe.html
“Meatless Monday” Recipe of the Week – Avocado and Mango Salad with Acai-Berry Vinaigrette
June 26, 2017 at 5:31 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Avocado, Avocado and Mango Salad with Acai-Berry Vinaigrette, Cooking, Diabetes, Diabetic Gourmet Magazine, Food, Mango, Meatless Monday, Raspberries, recipes, V-8, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Avocado and Mango Salad with Acai-Berry Vinaigrette. The recipe is from the Diabetic Gourmet website and magazine. The Diabetic Gourmet website has a great selection of Diabetic Friendly recipes along with tips and news on how to manage your Diabetes. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Avocado and Mango Salad with Acai-Berry Vinaigrette
This fresh and nutritious salad of chopped greens, sliced avocado and mango is drizzled with a vibrant vinaigrette dressing.
Ingredients
1/2 cup V8 V-Fusion Acai Mixed Berry juice
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1 clove garlic, minced
1/8 teaspoon ground black pepper
6 cups chopped Romaine lettuce
1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)
1 medium avocado, peeled, pitted and sliced (about 1 1/2 cups)
Fresh raspberries for garnish (optional)
Directions
Beat the V8, oil, vinegar, water, mustard, garlic and black pepper in a medium bowl with a whisk or fork.
Divide the lettuce among 4 salad bowls. Top with the mango and avocado slices. Spoon 2 tablespoons vinaigrette over each salad.
Garnish with fresh raspberries, if desired. Serve immediately.
Nutritional Information (Per Serving)
Calories: 122Protein: 1g
Sodium: 49 mg
Cholesterol: 0 mg
Fat: 8g
Carbohydrates: 12g
“Meatless Monday” Recipe of the Week – Polenta Stacks
June 12, 2017 at 5:25 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Baking, Beans, Cooking, CooksRecipes, Eggplant, Feta Cheese, Food, Meatless Monday, Polenta, Polenta Stacks, recipes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese and topped with a roasted vegetable sauce. It’s from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Polenta Stacks
A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.
Recipe Ingredients:
Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled
Cooking Directions:
1 – Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 – Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 – Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 – Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.
* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.
Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html
“Meatless Monday” Recipe of the Week – Butternut Squash Crostini
June 5, 2017 at 5:31 AM | Posted in Meatless Monday | Leave a commentTags: Butternut squash, Butternut Squash Crostini, Cooking, Crostini, Diabetes, Diabetic Gourmet Magazine, Feta Cheese, Food, Meatless Monday, recipes, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is Butternut Squash Crostini. It comes from the Diabetic Gourmet website, which also has an excellent magazine (Diabetic Gourmet Magazine). The Diabetic Gourmet site is loaded with delicious and Diabetic Friendly Recipes, check it out today. Enjoy and Eat Healthy! http://diabeticgourmet.com/
Butternut Squash Crostini
Ingredients
8 slices Roman Meal bread (or similar whole grain, sliced bread), toasted or grilled
2 cups butternut squash, broiled and cut into 1/4-inch cubes
4 ounces feta cheese, crumbled
2 tablespoons maple syrup
1 tablespoon fresh thyme leaves
32 fresh basil leaves
Directions
1 – Cut each piece of toast into quarters for a total of 32 pieces.
2 – Combine squash, cheese, maple syrup and thyme in medium bowl.
3 – Top toast quarters with about 1 tablespoon squash mixture each. Top with fresh basil leaves.
Nutritional Information (Per Serving)
Calories: 30
Protein: 1g
Sodium: 65 mg
Cholesterol: 5 mg
Fat: 1g
Carbohydrates: 5g
http://diabeticgourmet.com/recipes/html/1284.shtml
“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto
May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Asiago cheese, Asiago Vegetable Risotto, Cooking, CooksRecipes, Food, Meatless Monday, Pine Nuts, recipes, Risotto, Vegetables, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Asiago Vegetable Risotto
Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.
Recipe Ingredients:
2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted
Cooking Directions:
1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.
*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html
“Meatless Monday” Recipe of the Week – Blue Cheese and Portobello Mushroom Ragout
May 22, 2017 at 5:19 AM | Posted in CooksRecipes, Meatless Monday | Leave a commentTags: Asparagus, Blue Cheese and Portobello Mushroom Ragout, Cooking, CooksRecipes, Food, Meatless Monday, Mushrooms, recipes, Squash, Vegetarian
This week’s “Meatless Monday” Recipe of the Week is a Blue Cheese and Portobello Mushroom Ragout. Mushrooms and Blue Cheese, what a great pairing! The recipe is from the CooksRecipes website which has a large selection of recipes of all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Blue Cheese and Portobello Mushroom Ragout
A savory mixture of sautéed shallots and sliced portobello mushrooms served over a bed of roasted vegetables and topped with crumbled blue cheese.
Recipe Ingredients:
2 teaspoons butter
3 shallots finely chopped
1/4 cup dry sherry (optional)
1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried fennel
Dash of ground white pepper
1 cup (1 large) portobello mushroom, thinly sliced
1/4 to1/2 cup (1 to 2 ounces) blue cheese
2 cups grilled or roasted harvest vegetables* (red peppers, squash, asparagus, etc.)
Pasta (optional)
Freshly chopped parsley (optional)
Cooking Directions:
1 – Add butter to 12-inch non-stick skillet. Sauté shallots over low heat until transparent, approximately 10 to15 minutes.
2 – Add sherry, broth, salt, fennel and pepper. Simmer 2 to 3 minutes to allow flavors to blend.
3 – Add mushrooms. Cook until liquid is absorbed.
4 – Remove pan from heat. Crumble blue cheese over mixture and lightly toss.
5 – Spread mixture over vegetables with or without pasta. Garnish dish with chopped parsley, if desired.
Makes 2 servings.
http://www.cooksrecipes.com/mless/blue_cheese_and_portobello_mushroom_ragout_recipe.html
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