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Your Vegetarian Recipe Selection

VEGETARIAN SKILLET CHILI

Ingredients

1 tablespoon olive oil
1 onion chopped
2 green bell peppers seeded and chopped
2 tablespoons chili powder
1 cup water
2 (15 ounce) cans pinto beans drained
2 (15 ounce) cans stewed tomatoes Mexican style
3 cups fat-free Monterey jack cheese shredded

Instructions

Over medium high heat pour oil into ovenproof skillet. Saut?
onion and bell peppers until lightly browned stirring
occasionally. Add chili powder and cook another minute. Pour
drained beans tomatoes and water into the skillet. Bring mixture
to a boil over high heat. Simmer over medium heat until thickened
approximately 20 minutes. Sprinkle chili with cheese and broil in
the oven until cheese is melted about 2 minutes. Servings: 4
Per serving: Cal 456 Fat 6.4 g Chol 8 mg Pro 41.5 g Carb 60.2
g Fiber 15.5 g Sugar 18.8 g Sod 1277 mg

ZUCCHINI SLIPPERS

Ingredients

4 zucchini
2 eggs well beaten
1 1/2 cup shredded sharp Cheddar cheese
1 cup small-curd cottage cheese
2 tablespoons parsley
Salt and pepper to taste

Instructions

Cut off and discard ends of zucchini scrub well and cook whole in
boiling salted water for 10 minutes. Remove squash from water and
cut in half lengthwise. Scoop out center seeds and drain well.
Mix together eggs cheeses parsley salt and pepper. Arrange squash
"slippers" in an ovenware dish and fill with cheese
mixture. Bake uncovered at 350 degrees F for 15 minutes. Increase
oven temperature to 450 degrees F and bake 5 minutes longer or
until browned.

MUSHROOM AND POTATO SKILLET

Ingredients

1 pound potato
8 ounces mushrooms sliced
1 onion chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
1/2 cup sour cream
1 tbsp fresh dillweed

Instructions

In a medium bowl add potatoes in a small amount of salted water
cook covered for 20-25 minutes. Drain and set aside to cool. In a
large skillet with oil saute sliced mushrooms and finely chopped
onion until tender about 5 minutes. Peel and slice the potatoes
then add to the skillet. Sprinkle with salt and pepper. Cook over
medium heat for 5 minutes or until heated through turning
occasionally. Add sour cream. Sprinkle with fresh dillweed. more

ROASTED VEGETABLE MELANGE

Ingredients

1/2 pound fresh mushrooms cleaned
2 red or green bell peppers cored and quartered
1 small eggplant peeled and cubed
1 medium onion quartered
1 teaspoon salt
Freshly-ground pepper to taste
2 tablespoons olive oil

Instructions

Preheat oven to 400 degrees F. Place all ingredients in a bowl
and toss to coat with oil. Spread vegetables on a lightly greased
baking sheet; bake 20 minutes until vegetables are tender and
beginning to brown.

AZTEC PLATTER

Ingredients

1 cup quinoa
1/2 cup corn cooked
1 lemon juice
3 scallions minced
1 tablespoon olive oil
1 1/2 cups pinto or kidney beans cooked
1 cup tomatoes diced
1 tablespoon balsamic vinegar
1/4 cup parsley chopped
Pumpkin seeds
Olives
Bell peppers

Instructions

Cook quinoa according to directions. Fluff with fork let cool.
Mix with corn lemon juice scallions and oil. Combine beans
tomatoes vinegar and parsley and toss. Transfer quinoa-corn
salad onto center of platter. Make a well in center and mound
bean salad into well. Sprinkle with pumpkin seeds. Arrange olives
and strips of pepper or pimientos around rim.

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