“Meatless Monday” Recipe of the Week – Enchiladas American-Style

September 24, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Enchiladas American-Style. Flour Tortilla Enchiladas, filled with both Cheddar and Monterey Jack Cheese and chopped Onion, are baked in a simple Chili-seasoned Tomato Sauce. Bring on the Enchiladas! The recipe is off the CooksRecipes website which has a huge selection of recipes that will please all tastes, diets, and Cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Enchiladas American-Style
Flour tortilla enchiladas, filled with both cheddar and Monterey Jack cheese and chopped onion, are baked in a simple chili-seasoned tomato sauce.

Recipe Ingredients:
3 (8-ounce) cans tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoons salt, or to taste
8 (7-inch) flour tortillas
1 cup (4 ounces) Wisconsin cheddar cheese
1 cup (4 ounces) shredded Wisconsin Monterey Jack cheese
1 cup chopped onion

Cooking Directions:
1 – Simmer the tomato sauce, chili powder and salt together, stirring occasionally.
2 – In a separate dish, mix shredded cheeses and onion together.
3 – Dip tortillas, one at a time, in the sauce; place on baking pan. Put 3 or 4 tablespoons of the cheese-onion mixture on each tortilla. Roll and place folded side down; cover with remaining sauce.
4 – Bake in a preheated oven at 350°F (175°C) for 10 minutes.

Makes 4 (2 enchilada) servings.
https://www.cooksrecipes.com/mless/enchiladas_american-style_recipe.html

Advertisements

“Meatless Monday” Recipe of the Week – Heavenly Layered Veggie Bake

September 10, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Heavenly Layered Veggie Bake. Angel Hair Pasta, Ricotta Cheese, and Zucchini are just 3 of the ingredients that make up this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines! Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Heavenly Layered Veggie Bake

Recipe Ingredients:
8 ounces angel hair pasta
4 large egg whites
1 cup freshly grated Parmesan cheese
1/2 cup low fat Ricotta cheese
1 tablespoon dried basil
1 tablespoon olive oil
2 cups sliced zucchini
1 cup coarsely chopped onion
2 cups coarsely chopped tomatoes
1 1/2 tablespoons Italian seasoning
4 slices reduced-fat provolone or mozzarella cheese

Cooking Directions:
1 – Prepare angel hair pasta according to package instructions.
2 – In a large bowl, combine egg whites, Parmesan cheese, Ricotta cheese and basil; stir to mix; set aside.
3 – When pasta is completely cooked; drain, but do not rinse; toss in egg white mixture.
4 – In a large skillet over medium-high heat, heat olive oil; add zucchini and onion; sauté until crisp tender; about 5 to 7 minutes, stirring regularly. Add tomatoes and Italian seasoning; continue cooking for another 3 minutes, stirring regularly.
5 – Pour half of pasta in an 8-inch square baking pan. top with half of vegetable mixture ; half of both cheese. Repeat layers of pasta, vegetables and cheese.
6 – Bake in a preheated 350°F (175°C) oven for 30 to 35 minutes.
7 – Cut baked dish into 4 squares and serve immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 506; Total Fat: 17g; Cholesterol: 38mg; Total Carbs: 58g; Protein: 33g; Sodium: 604mg.
https://www.cooksrecipes.com/mless/heavenly_layered_veggie_bake_recipe.html

“Meatless Monday” Recipe of the Week – Tex-Mex Chili Cheese Supreme

September 3, 2018 at 5:01 AM | Posted in CooksRecipes | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Tex-Mex Chili Cheese Supreme. Another one of those Meatless Dishes that makes you say, who needs the Meat! Made with Green Peppers, Kidney beans, Tomatoes, Green Chilies, Ricotta Cheese, and more! You can find this recipe at the CooksRecipes website (https://www.cooksrecipes.com/index.html) At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. Be sure to check it out soon! Enjoy and Eat Healthy in 2018!

Tex-Mex Chili Cheese Supreme
This great tasting Tex-Mex chili cheese casserole is sure to win approval and ‘keeper status’ by family and friends.

Recipe Ingredients:
2 tablespoons vegetable oil
1 medium green pepper, seeded and chopped
1 clove garlic, minced
1 (15.5-ounce) can kidney beans, drained
1 (16-ounce) can tomatoes, with juice, coarsely chopped
1 (15-ounce) can tomato sauce
1 tablespoon chili powder, or to taste
1 (15-ounce) carton Wisconsin ricotta cheese
2 cups shredded Wisconsin Monterey Jack cheese
1 (4-ounce) can diced green chiles
1 bunch green onions, finely chopped
3 large eggs, beaten
1 (8-ounce) bag tortilla chips
2 cups (8 ounces) shredded Sharp Wisconsin cheddar cheese

Cooking Directions:
1 – Heat oil in skillet over medium high heat. Sauté green pepper and garlic until tender. Add kidney beans. Set aside.
2 – In saucepan, combine tomatoes, tomato sauce and chili powder. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
3 – Add to kidney bean mixture. Combine ricotta and Monterey Jack cheeses, chiles, onions and eggs.
4 – Spread 1/4 of cheese mixture evenly in greased 13x9x2 inch glass baking dish. Arrange 1/4 of chips over cheese. Spread 1/4 of tomato mixture over chips. Repeat layer 3 more times.
5 – Cover with aluminum foil and bake at 325°F (160°C) for 30 to 40 minutes.
6 – Remove foil and top with cheddar cheese and bake 10 to 15 minutes more.
7 – Let stand 5 minutes before serving.

Makes 8 to 10 servings.
https://www.cooksrecipes.com/mless/tex-mex_chili_cheese_supreme_recipe.html

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips with Spicy Dipping Sauce

August 27, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

 

This week’s “Meatless Monday” Recipe of the Week is – Beer-Battered Portabella Strips with Spicy Dipping Sauce. This one is off the CooksRecipes website (https://www.cooksrecipes.com/index.html), courtesy of the Mushroom Council. Delicious and beautiful Portabella Strips deep fried in a Beer Batter! Also included is a recipe for a Spicy Dipping Sauce. This is just one of many delicious recipes you can find at the Cooks site. Recipes to please all tastes, diets, and cuisines. Check it out today. Enjoy and Eat Healthy in 2018!

Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe Ingredients:
3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:
1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – Serve with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.

Recipe and photograph courtesy of the Mushroom Council.
https://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Shiitake Mushroom Stuffed Idaho® Potatoes

August 20, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Shiitake Mushroom Stuffed Idaho® Potatoes. Made using Idaho® Baking Potatoes, Shiitake Mushrooms, and Tofu. The recipe is from the CooksRecipes website which has a huge assortment of recipes, so check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Shiitake Mushroom Stuffed Idaho® Potatoes

Recipe Ingredients:
4 large Idaho® baking potatoes, well scrubbed
8 ounces fresh Shiitake mushrooms, stems removed and caps chopped
1 tablespoon soy sauce
4 ounces soft tofu, drained and mashed
1 tablespoon sesame oil
Salt and ground black pepper to taste

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Prick the potatoes with a fork and bake until soft, about 1 hour Remove from oven.
3 – Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until the mushrooms are tender and the liquid evaporates, about 5 minutes Stir in the soy sauce and set aside.
4 – When the potatoes are cool enough to handle, cut lengthwise and, leaving the skins intact, carefully scoop out the flesh into a large bowl. Add the tofu, sesame oil, and salt and ground black pepper to taste and mash until well combined. Add the mushroom mixture and mix well.
5 – Spoon the stuffing into the potato shells and arrange in a lightly oiled baking pan.
6 – Bake until hot, 15 to 20 minutes Serve hot.

Makes 4 servings.

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

“Meatless Monday’ Recipe of the Week – Veggie Pot Pie

August 6, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday’ Recipe of the Week is – Veggie Pot Pie. Made using a Whole Grain Crust with ingredients including Potatoes, Carrots, Broccoli, and more! Vegetarian Comfort Food at its best. It’s off the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. Check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Veggie Pot Pie
Using a prepared whole-grain crust makes it easy to enjoy this comforting classic. A one-wedge serving of this wonderful pie may not satisfy larger appetites, so double the recipe to ensure enough helpings at a holiday meal.

Recipe Ingredients:
4 medium potatoes
1 tablespoon plus 1 teaspoon light olive oil
1 medium onion, quartered and thinly sliced
1 medium carrot, thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup low-fat milk, rice milk, or soy milk
2 tablespoons minced fresh parsley (optional)
Salt and freshly ground pepper to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole grain bread crumbs

Cooking Directions:
1 – Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel them. Dice two of them and mash the other two. Set aside until needed.
2 – Preheat the oven to 350°F (175°C).
3 – Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until both are golden.
4 – Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, about 3 to 4 minutes.
5 – Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook for a minute or two, until the liquid thickens a bit, then stir in both the diced and mashed potatoes. Heat through gently. Stir in the optional parsley and season with salt and ground black pepper. Pour the mixture into the pie crust and pat in.
6 – Place the bread crumbs in a small mixing bowl. Drizzle in the remaining teaspoon of oil and stir until the crumbs are evenly moistened. Sprinkle them evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. After removing from the oven, let the pie stand for 10 minutes or so, then cut into wedges and serve.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 301; Total fat: 14 g; Protein: 6 g; Carbohydrates: 40 g; Cholesterol: 1 g; Sodium: 226 mg.

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

Vegetarian Recipes You Need to Make All Summer Long

August 1, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Vegetarian Recipes You Need to Make All Summer Long. Delicious Vegetarian Recipes like; No-Cook Black Bean Salad, Sweet Corn Polenta with Bell Pepper and Tomato Salad, and Veggie Sandwich, Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Vegetarian Recipes You Need to Make All Summer Long
Caprese-stuffed portobellos or eggplant gyros, anyone? These are EatingWell’s favorite updated vegetarian classics that take advantage of summer’s best produce.

No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick………..

Sweet Corn Polenta with Bell Pepper and Tomato Salad
Serve this simple vegetarian side dish warm or room temperature alongside grilled meats and a stacked summer salad. A flash under the broiler leaves these slices of corn-studded polenta golden on the outside and soft on the inside; an herby, smoky tomato-pepper salad acts like a salsa to be spooned over the top………..

Veggie Sandwich
There’s no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It’ll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens……..

* Click the link below to get all the Vegetarian Recipes You Need to Make All Summer Long
http://www.eatingwell.com/recipes/23064/lifestyle-diets/vegetarian/summer-vegetarian-recipes/slideshow/vegetarian-recipes-you-need-to-make-all-summer-long/

“Meatless Monday” Recipe of the Week – Easy Black Bean Lasagna

July 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is an Easy Black Bean Lasagna. Meatless never sounded so good with this week’s recipe of Easy Black Bean Lasagna! I love Black Beans and what a great use of them with this recipe. You can find many versions and variations of this dish on many sites. I went with one at the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Easy Black Bean Lasagna
Serve this easy and wholesome Southwestern black bean lasagna with a green salad and fresh pineapple spears.

Recipe Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 (28-ounce) can crushed tomatoes, undrained
1 (15-ounce) can fat-free refried beans
3/4 cup onion, chopped
1/2 cup green bell pepper, chopped
3/4 cup chunky-style salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 ounces cottage cheese
1/8 teaspoon garlic powder (or 1 teaspoon fresh garlic)
2 large eggs
Salt and pepper to taste
10 lasagna noodles, uncooked
1 1/2 cups each Wisconsin Cheddar and Mozzarella cheese, shredded

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking dish with cooking spray.
2 – In a large bowl, combine black beans, tomatoes, refried beans, onion, green pepper, salsa, chili powder and cumin. Mix well.
3 – In a small bowl, combine cottage cheese, garlic powder, eggs and salt and pepper. Spread 1 cup of the tomato mixture in bottom of baking dish.
4 – Top with half of the noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon cottage cheese mixture over the top, and top with half of the cheese, then the remaining noodles, tomato mixture and cheese. Cover with spray-coated foil (can be refrigerated up to one day).
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes, uncover and let stand 15 minutes before serving. (If refrigerated beforehand, add 15 minutes to baking time.)

Makes 8 servings.
https://www.cooksrecipes.com/mless/easy_black_bean_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – Kidney Bean and Cheesy Rice Casserole

July 23, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Kidney Bean and Cheesy Rice Casserole. Beans, Cheese, and Rice all adds up to this week’s recipe! I love Dark Red Kidney Beans and this recipe really highlights them! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all tastes, diets, and cuisines! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Kidney Bean and Cheesy Rice Casserole
No recipe image available.A deliciously wholesome, economical and satisfying Southwestern-style cheese, bean and rice casserole your family will enjoy.

Recipe Ingredients:
2 (19-ounce) cans dark red kidney beans, rinsed and drained
1 tablespoon water
1 cup red onion, diced
1 teaspoon ground cumin
1 garlic clove, diced
1 (10-ounce) package fresh spinach, chopped
1 (16-ounce) jar no-salt-added picante sauce
8 cups cooked rice, no salt added
2 medium tomatoes, sliced
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded reduced-fat Monterrey Jack cheese
1/2 cup nonfat sour cream

Cooking Directions:
Preheat the oven to 350°F (175°C). Heat water in a nonstick skillet. Add onion, cumin, and garlic and sauté for 2 to 3 minutes. Add spinach and sauté until wilted. Set aside
Combine dark red kidney beans and picante sauce together; spread 2 cups of this mixture in the bottom of 9×13-inch baking pan coated with nonfat cooking spray. Layer 4 cups of rice over bean mixture. Arrange tomato slices on top of rice. Layer spinach mixture, remaining rice, and 2 cups of bean mixture over tomato slices.
Cover and bake for 30 minutes. Then sprinkle with cheese and bake, uncovered, for another 10 minutes or until cheese melts. Spoon 1 tablespoon sour cream on top of each serving.

Makes 8 servings

Nutritional Information Per Serving (1/8 of recipe): Calories: 402; Carbohydrates: 65g; Fat: 6g; Cholesterol: 20mg; Protein: 22g; Fiber: 11g; Sodium: 896mg (540mg if using dry beans).
https://www.cooksrecipes.com/mless/kidney_bean_and_cheesy_rice_casserole_recipe.html

“Meatless Monday” Recipe of the Week – Orient Eggspress

July 16, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is – Orient Eggspress. Well here’s one I had never heard of and no clue on the ingredients, Orient Eggspress. Using Hard-Boiled Eggs, Cooked Brown Rice and Classic Asian Vegetables. i came across this recipe at the CooksRecipes website. The Cook’s site has a great selection of Vegetarian Recipes so check it our today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Orient Eggspress
Orient Eggspress Easily turn hard-boiled eggs, cooked brown rice and classic Asian veggies into a wholesome and delicious entrée.

Recipe Ingredients:
1 (6-ounce) package frozen snow pea pods
1 medium sweet red or green pepper, cut in julienne strips
1/4 cup water
1 (8-ounce) can sliced water chestnuts, undrained
1 (4-ounce) can sliced mushrooms, undrained
3 tablespoons teriyaki sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon garlic powder
4 hard-boiled eggs, wedged
3 cups cooked brown rice

Cooking Directions:
1 – In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes.
2 – Drain liquid from chestnuts and mushrooms into small bowl or cup. Add teriyaki sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
3 – Stir in chestnuts and mushrooms. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes.
4 – To serve, spoon over cooked rice.

Makes 4 servings.
https://www.cooksrecipes.com/mless/orient_eggspress_recipe.html

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

Our Austintatious Life

A brief glimpse into our modest world.

Of Goats and Greens

Just another food blog

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

Wings 'N Ting

One man and his quest for Southampton's best chicken wings

Ferret chef

Ferreting around for the best recipes

InsPEARations

Food & Inspiration

Kait's Kitchen

recipes and cooking tips for beginners by a beginner

THE ITALIAN FLAIR

Delving into the natural gastronomy of italian food

Jennifer Guerrero

the not so starving artist

LaRena's Corner

Variety and food

A Sliver of Life

A harmony of hues, melodies, aromas, flavours and textures that underlies our existence!

Life at the end of a fork

The adventures of two culinary explorers adrift on the high-seas of our great city, London, in search of an edible El Dorado.

Haphazard Homemaker

Keeping it real & finding balance in everyday life

adeskitchen.wordpress.com/

Cleaning for a Brighter Future

Imaginative recipes, growing your own food and loving life!

Growing, cooking and loving food, seasonal fruit and veg, testing recipes.

Dessert Times

Extra! Extra! Eat all about it!

Men Can Make Homes

....and quite well as well !!

La Bella Vita

food, wine, and beautiful living