Vegetarian Lasagna (2-layer)

Recipe By : Linda Brock
Serving Size : 8 Preparation Time :1:30
Categories : Entree Freezable
Pasta Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ea lasagna noodles — cooked and drained
16 ozs fresh spinach — cooked as directed
5 cloves garlic — minced
3 c fresh mushrooms — sliced
1 1/2 c carrot — grated
1 c onion — chopped
1 tsp oregano
1 1/2 tsps basil
3 tbsps parsley — chopped
14 ozs crushed tomatoes
1/2 c pitted black olives — sliced
15 ozs tomato puree
6 ozs tomato paste
12 ozs lowfat cottage cheese
12 ozs fat-free ricotta cheese
1 tsp grated lemon rind
1/4 c Egg Beaters¨ 99% egg substitute
8 ozs fat-free mozzarella cheese — grated
8 ozs LF Monterey jack cheese — grated
Parmesan cheese — grated
1/4 c tomato sauce

Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet
with small amount of water until wilted (2-3 min.); set aside. In large saute
pan, saute onion and garlic in small amount of broth or water until
translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until
tender. Add olives and tomato ingredients, and cook over low heat until
heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and
lemon peel. Spread bottom of 9×13 pan with 1/4 c. tomato sauce or puree.
Layer half each in the following order: noodles, ricotta mixture, spinach,
grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before
serving.

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Per serving: 695 Calories; 9g Fat (11% calories from fat); 47g Protein; 106g
Carbohydrate; 29mg Cholesterol; 953mg Sodium

NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for
tomato puree; puree or crushed tomato to coat pan.

Popularity: 3% [?]

Title: Whole Wheat Buttermilk Pancakes
Categories: Diabetic, Holidays, Pancakes, Vegetarian, Breakfast
Yield: 12 servings

1/2 c Whole Wheat Flour 1 Egg
1/2 c Unbleached White Flour 1 c Buttermilk -or- Sour
Milk (1
1 ts Sugar -cup lowfat milk + 1
1 ts Baking Powder -tablespoon vinegar)
1/2 ts Baking Soda 2 tb Vegetable Oil
1/4 ts Salt

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour
mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie
syrup.

Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3
Sodium: 246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

MMMMM

Popularity: 3% [?]

MINTY FRESH FRUITY SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe pared seeded
Cut into chunks
1 pt Fresh/thawed frozen
Blueberries
1/2 pt Strawberries washed
Hulled and sliced
1/4 c Packed mint leaves cut
Into thin strips
1/4 c Orange juice
2 tb Honey

In large serving bowl, combine melon, berries, mint, orange juice and
honey; lightly toss. Cover and chill.

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Popularity: 4% [?]

“NO BAKE” COOKIE CRUMBLE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope plain gelatine
1/4 c Cold milk
1 c Milk, heated to boiling
2 pk Cream cheese, 8 oz. ea.
1/2 c Sugar
1 t Vanilla extract or flavor
1/2 c Mini-chocolate chips
1 Deep dish graham cracker>>>>
Crust (9oz. size).
1 c Your favorite cookies,>>>>>
Coarsely crushed.

In blender, sprinkle gelatine over cold milk; let
stand 2 min. Add hot milk and process at low until
dissolved, about 2 min. Add cream cheese, sugar and
vanilla and process until blended. Arrange chocolate
in bottom of crust. Pour in gelatine mixture;
sprinkle with crushed cookies. Chill until firm,
about 2 hrs.

Yield: 8 to 10 servings

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Popularity: 1% [?]

El Mirador Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup mexican
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup long-grain rice
lemon juice
2 tablespoons oil
2 tomatoes — ripe, chopped
2 medium green bell pepper — chopped
1 clove garlic — minced
1 tablespoon chicken stock base
1 cup hot water
2 teaspoons cumin — ground
1/4 teaspoon salt
freshly ground pepper

Cover rice with hot water. Add squeeze of lemon juice and let soak for 5
minutes. Drain thoroughly in colander.
Heat oil in large skillet with tight fitting lid. Add rice and saute until
golden. (note – this takes about 10 minutes and you really have to keep
stirring to keep it from burning) Stir in tomatoes, peppers and garlic and
saute 5 minutes. Add chicken base disolved in water, and seasonings. Reduce
heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking.
Fluff with fork.

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Per serving: 118 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 0mg Cholesterol; 97mg Sodium

NOTES : This is the rice for the Chicken Soup El Mirador

Popularity: 4% [?]

LAMB PASTA E FAGIOLI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Italian
Pasta Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Virgin olive oil — PLUS
2 tb Virgin olive oil
2 lb Boneless lamb stew meat
1 Celery stalk — finely minced
1 sm Carrot — finely minced
1 tb Finely minced garlic
6 c Veal, lamb or chicken stock
3/4 c Dried flageolet beans
-ÿÿRed kidney beans
4 Sprigs fresh oregano
-ÿÿMarjoram, -ÿÿ
1 tb -Dried Marjoram
4 Plum tomatoes
3/4 c Uncooked elbow macaroni
—–GARNISH—–
1/2 c Grated Parmesan cheese
-ÿÿRomano cheese
1 sm Onion — finely minced
Freshly ground pepper
Virgin olive oil

IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return
the meat to the pot. Add the stock and beans. Bring to a boil, add the
marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is
cooked and the beans are tender. Meanwhile, using a small paring knife, cut
off tip and stem of the tomatoes. Remove the seeds and core, leaving only
firm, outer pulp. Slice one side of each tomato and lay it flat on work
surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across
into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to
the casserole, replace in oven, and cook, covered, another 20 minutes, or
until pasta is tender. Remove the fresh herb sprigs and add the tomatoes.
Transfer to a large tureen or divide among individual soup bowls. Offer
grated cheese, minced onions, ground pepper and olive oil as garnishes at
the table.

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Popularity: 3% [?]

Title: GARLICKY HUMMUS (MAKES 1-3/4 CUPS)
Categories: Oriental, Vegetables, Spreads
Yield: 2 servings

2 cn Chick-peas 15 oz, drained 1/2 ts Salt
1/4 c Tahini (sesame seed paste)
: Chopped parsley
2 tb Extra-virgin olive oil Paprika
1 1/2 tb Fresh lemon juice Pita
Bread
2 lg Garlic cloves, crushed

1. In a food processor, combine chick-peas, tahini,
olive oil, lemon juice, garlic, and salt. Puree until
smooth. If made in advance, transfer to a bowl, cover
and refrigerate. 2. Before serving, top with chopped
parsley, and a dusting of paprika. Serve with pita
bread.

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Popularity: 4% [?]

Title: WHITE FRUITCAKE
Categories: Cakes, Fruits
Yield: 5 servings

4 c (1 3/4 pounds) mixed diced
-fruits and peels for
-fruitcake
1/2 c Pitted dates, cut up
1/2 c Dried apricots, cut up
1/2 c Dried figs, cut up
1 1/4 c (8 ounces) light seedless
-raisins
2 c (8 ounces) blanched almonds,
-slivered
2 c Flaked coconut
2 c Sifted enriched flour
1 1/2 ts Baking powder
1 ts Salt
1 c Shortening
1 c Sugar
1 ts Rum flavoring
5 Eggs
1/2 c Unsweetened pineapple juice

Mix fruits and peels, dates, apricots, figs, raisins, almonds, and coconut.
Sift together flour, baking powder, and salt; sprinkle 1/2 cup over fruit
mixture, mixing well. Thoroughly cream shortening, sugar, and flavoring;
add eggs, one at a time, beating well after each. Add dry ingredients to
creamed mixture alternately with pineapple juice, beating well after each
addition. Add- ‘fruit mixture, stirring until well mixed. Line two 8 1/2×4
1/2×2 1/2 inch loaf pans with paper, allowing 1/2 inch to-extend above all
sides of pan. (Or bake in smaller pans.) Pour batter into pans, filling 3/4
full. Bake in very slow oven (275ø) 2 1/2 hours or till done. (Have pan of
water on bottom shelf of oven while baking.) Makes about 5 pounds.

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Popularity: 5% [?]