Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Spice Spaghetti Squash
Contributed by Lxi Weber
I made this for dinner last night. I baked a medium sized spaghetti
squash at 375 for 50 minutes, scraped out the insides and added it to
cooked ground turkey, cabbage, onions, red and orange peppers, corn, and
tomatoes. I used garlic and chili powder to season it, then scooped
the mixture back into the squash and baked it for maybe 10 more
minutes. I added grated mozzarella cheese to one of the halves, because
I thought it would help my kids like it a little more. (I am not
eating dairy.) It was great! Another option would be to use black
beans instead of turkey for a vegan meal.
Mango Quinoa Salad
Contributed by Jan Hyde
2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
2 cups prepared quinoa (This is 1/2 cup dry. I like it better cooked in chicken broth)
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
1-2 Tablespoons fresh lime juice (I use 2T, but I really like lime!)
salt
freshly cracked black pepper
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Cowboy Caviar
Contributed by Judy Clinger Rose
1 can corn (shoepeg is best, but I use any regular kind I have - not creamed, of course!)
1 can black beans
1 avocado cut into small pieces
2 Roma tomatoes cut into small pieces
1 bunch of green onions chopped
1/2 cup chopped cilantro
The original recipe called for Italian dressing. I made my own using vinegar (about a 1/3 cup), EVOO (about 2 Tablespoons) and Italian seasoning and garlic salt to taste.
1 can corn (shoepeg is best, but I use any regular kind I have - not creamed, of course!)
1 can black beans
1 avocado cut into small pieces
2 Roma tomatoes cut into small pieces
1 bunch of green onions chopped
1/2 cup chopped cilantro
The original recipe called for Italian dressing. I made my own using vinegar (about a 1/3 cup), EVOO (about 2 Tablespoons) and Italian seasoning and garlic salt to taste.
Dr. Oz's Pizza
Contributed by Judy Clinger Rose
Crust was one large whole wheat tortilla. I baked mine on a cookie sheet. He did his on his oven rack. (I didn't want a mess.)
Sauce was 3 cut up Roma tomatoes with Italian seasoning and garlic salt sprinkled on.
Top with a drained and chopped can of artichokes and crumbled goat cheese.
Bake at 350 degrees for 20 minutes.
Crust was one large whole wheat tortilla. I baked mine on a cookie sheet. He did his on his oven rack. (I didn't want a mess.)
Sauce was 3 cut up Roma tomatoes with Italian seasoning and garlic salt sprinkled on.
Top with a drained and chopped can of artichokes and crumbled goat cheese.
Bake at 350 degrees for 20 minutes.
Raw Zucchini Pasta
Contributed by Brittany Nelson
Grated one zucchini
Small hand full sun dried tomatoes (not the kind in the juice but just sun dried)
Scoop of Home made pesto
(if not a raw day add crumbled goat or feta)
Grated one zucchini
Small hand full sun dried tomatoes (not the kind in the juice but just sun dried)
Scoop of Home made pesto
(if not a raw day add crumbled goat or feta)
Zucchini Patties
Contributed by Amanda Welch
2 C shredded zucchini
2 eggs
1/4 C chopped onion
1/2 C whole wheat flour
1/4 C Parmesan cheese
1/4 C Mozzarella cheese
Salt to taste
2 T. Olive oil
Mix all other ingredients together with the exception of the oil. Put the oil in a skillet and beat to a medium- high heat. Drop Zucchini into skillet by heaping tablespoons full. Flatten pattie and cook until medium brown on each side.
2 C shredded zucchini
2 eggs
1/4 C chopped onion
1/2 C whole wheat flour
1/4 C Parmesan cheese
1/4 C Mozzarella cheese
Salt to taste
2 T. Olive oil
Mix all other ingredients together with the exception of the oil. Put the oil in a skillet and beat to a medium- high heat. Drop Zucchini into skillet by heaping tablespoons full. Flatten pattie and cook until medium brown on each side.
California Tacos
(Contributed by Laurilee Coats)
Steamed broccoli
Whole grain Taco shells
Tomatoes
Green onions
Fat free cheese
Leaf lettuce
Salsa
Fat free sour cream or cottage cheese
Whole grain Taco shells
Tomatoes
Green onions
Fat free cheese
Leaf lettuce
Salsa
Fat free sour cream or cottage cheese
You make it just like a regular taco only use broccoli instead of hamburger, it sounds gross, but is really good. You may need to add some extra protein, I have added chicken to it before and it is good too. Make sure your broccoli is drained very well or it makes your shell soggy.
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