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#1 of 21 Old 11-26-2006, 11:40 PM - Thread Starter
 
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I need some new recipes...I'm bored of mine and need a change! I'm looking for simple, easy, healthy recipes. I'd really like some vegetarian ones but i'm open to others. Here's one of mine to get started...

Veggie Pot Pie
you can make this with any kind of vegetables you want, I like tofu (1/2 package),1 head broccoli, 1 sweet potato and handful of spinach.

Use frozen pie crust (kind that comes with 2 crusts so you can use the extra one for the top)

Preheat oven to 350
Heat olive oil in a skillet, brown some onion & garlic
Cook sweet potatoes first
Then add broccoli, spinach, add tofu last
Add 1 tsp of rosemary and basil
When veggies are mostly cooked add them to pie crust, use the extra pie crust to put on top and poke fork holes

Cook for approx 20 minutes or until crust is brown

Serve with a garden salad & voila!

"We shape the clay into a pot but it is the emptiness inside that holds whatever we want" Lao Tzu
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#2 of 21 Old 11-27-2006, 10:07 AM
 
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Move to Nutrition And Good Eating

Sandy, proud mama and henna artist. :
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#3 of 21 Old 11-27-2006, 02:55 PM
 
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Made this the other night. Soooo good!

TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN

1-pound package dried cannellini (white kidney beans)
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons chopped fresh thyme
4 garlic cloves, minced
1/4 head of green cabbage, cut into1/2-inch pieces
2 cups chopped fresh tomatoes
4 celery stalks, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
10 cups (or more) vegetable stock or canned vegetable broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 head of red cabbage, cut into 1/2-inch pieces
4 zucchini, cut into 1/2-inch pieces
6 3/4-inch-thick slices 7-grain bread, toasted
1 cup grated Parmesan cheese (about 3 ounces)
Additional olive oil


Place beans in heavy large pot. Pour in enough water to cover beans by 3 inches. Soak overnight. Drain beans.
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add green cabbage, tomatoes, celery, and carrots; sauté 10 minutes. Add beans, 10 cups stock, potatoes, and basil. Bring to boil. Reduce heat; cover and simmer 1 hour. Add red cabbage and zucchini. Cover and simmer until vegetables are tender, about 20 minutes longer. Uncover. Add toasted bread slices to soup and remove from heat; let stand 10 minutes. Stir in cheese. Divide soup among bowls. Top each serving with ground pepper and additional olive oil and serve.
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#4 of 21 Old 11-27-2006, 03:42 PM
 
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ok-
my stand by is:

fried rice whatchagot

cook rice

fry up whatever meat is on hand, hamburger, sausage (our favorite w/ this dish seasons itself), diced chicken, etc
add whatever veggies you have on hand- chopped
scramble in a few eggs
then add the cooked rice,
Seasoning if needed, soy sauce, garlic, salt, pepper, etc
when everything is heated through- serve

Rachel, wife to Brian, mother of 5. Lover of birth.
Blog on profile.
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#5 of 21 Old 11-27-2006, 04:16 PM - Thread Starter
 
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Quote:
Originally Posted by rachelagain View Post

fried rice whatchagot
I LOVE the name!

"We shape the clay into a pot but it is the emptiness inside that holds whatever we want" Lao Tzu
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#6 of 21 Old 11-27-2006, 05:14 PM
 
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Found another good one :

VEGETABLE TORTILLA LASAGNE
2 tablespoons vegetable oil
1 large zucchini (about 10 ounces), cut crosswise into
1/4-inch-thick slices
3/4 cup frozen corn, thawed
1/4 cup ricotta cheese
1 1/4 cups grated Monterey Jack cheese (about 1/4 pound)
1/2 teaspoon ground cumin
1 cup bottled tomato salsa (about 9 ounces)
six 6-inch corn tortillas
a 7-ounce jar roasted red peppers, drained and patted dry
3 tablespoons chopped fresh coriander
Preheat oven to 500°F. and brush 2 shallow baking pans with oil.
Arrange zucchini in one layer in one pan and in half of other pan and add corn to remaining half of second pan. Sprinkle vegetables with salt and pepper to taste and roast on 2 racks in oven about 5 minutes. Stir corn and switch positions of pans in oven. Roast vegetables about 5 minutes more, or until browned lightly.

While vegetables are roasting, in a small bowl, stir together ricotta, 1 cup Monterey Jack, cumin, and salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.

Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack,and 1 tablespoon coriander. Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving.
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#7 of 21 Old 11-27-2006, 05:27 PM
 
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chicken corn chowder

1 pound boneless, skinless chicken breast, cut into chunks (or use up cooked chicken)
1 medium onion, chopped
1 red bell pepper, diced (or any peppers you have they all work)
1 large potato, diced
1 cup frozen cut corn (or canned, makes no difference)
1 can cream corn
4 C chicken stock
1/2 cup all purpose flour
2 cups milk
1/2 teaspoon salt
fresh ground pepper to taste

Spray a large soup pot with nonstick cooking spray and heat over medium heat until hot. Add chicken, onion, and bell pepper and cook over medium heat until chicken is browned
and vegetables are tender. Stir in potatoes and broth and bring to boil. Reduce heat and simmer, covered for 20 minutes. Stir in corn. Blend the flour and milk in a bowl then
gradually stir it into the pot. Increase heat to medium and cook until thickened, stirring constantly. Add salt and pepper to
taste before serving.

Genie, mama to T (4/02), I (10/04) and T (7/09)
 
 
 

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#8 of 21 Old 11-27-2006, 05:29 PM
 
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Jen's Chicken Chimichangas

1 boneless, skinless chicken breast (or whatever parts you like, just pick bones and skin out at the end)
1 lb rinsed, soaked, uncooked pinto beans
1 T chili powder
1/2 - 3/4 tsp salt
1/2 tsp oregano
1 clove garlic, crushed
1 1/2 tsp cumin
1/4 -1/3 of a small can of chopped chilies

First thing in the morning, put everything in a crockpot, and add enough hot
water to make sure that the beans are covered with water. Cook on HIGH for
first 45-60 min, then switch to LOW. Let cook all day (you will need about 6-8 hours, beans take forever in the crock pot) until about 1/2 hour
before dinner. Shred the chicken with two forks.

flour tortillas
grated cheddar cheese
sour cream
(shredded lettuce, avocados, chopped tomatoes, salsa as desired)

Preheat oven to 425° Grease a cookie sheet. Spread some of the filling on the center of a tortilla, sprinkle on a small
handful of cheese. Fold in sides of tortilla, then fold up bottom. Finally,
roll all the way up. Place seam-side down on the prepared cookie sheet.
Continue filling tortillas until you've got what you need, or run out of
ingredients. Brush the exposed sides of the chimichangas with vegetable oil.
Bake for 10-13 minutes, then turn over and bake for another 10 min or so until
nicely browned. Serve with a dollop of sour cream and any other accompaniments
you like.
Makes 8-10 adult sized chimichangas.

Genie, mama to T (4/02), I (10/04) and T (7/09)
 
 
 

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#9 of 21 Old 11-27-2006, 05:31 PM
 
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Taco Soup

1 lb ground turkey
1 packet taco seasoning (I just season myself)
1 bell pepper, chopped
1 onion, chopped
1 C salsa
2 C water (or stock, but water doesn't make it bland, believe me)
1 C tomato sauce (1 small can)
1 can pinto beans (or 1.5 C cooked)

Cook onion, bell pepper and ground turley in a stock pot. Add everything else, simmer for 30 minutes. Goes great with crackers or corn bread.

Genie, mama to T (4/02), I (10/04) and T (7/09)
 
 
 

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#10 of 21 Old 11-27-2006, 08:30 PM
 
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Quote:
Originally Posted by TranscendentalMom View Post
I need some new recipes...I'm bored of mine and need a change! I'm looking for simple, easy, healthy recipes. I'd really like some vegetarian ones but i'm open to others. Here's one of mine to get started...

Veggie Pot Pie
you can make this with any kind of vegetables you want, I like tofu (1/2 package),1 head broccoli, 1 sweet potato and handful of spinach.

Use frozen pie crust (kind that comes with 2 crusts so you can use the extra one for the top)

Preheat oven to 350
Heat olive oil in a skillet, brown some onion & garlic
Cook sweet potatoes first
Then add broccoli, spinach, add tofu last
Add 1 tsp of rosemary and basil
When veggies are mostly cooked add them to pie crust, use the extra pie crust to put on top and poke fork holes

Cook for approx 20 minutes or until crust is brown

Serve with a garden salad & voila!
This sounds really good. Do you make any kind of sauce to make it "wet"? Add a roux? Is the bottom pie crust pre baked a little? I love swet potatoes and spinach!!!
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#11 of 21 Old 11-27-2006, 09:50 PM
 
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Swiss Chard w/ Raisins and Olives
3/4 pound (about 1/2 large bunch) Swiss chard
1/2 chopped onion
1 tablespoon olive oil
1/4 cup water
2 tablespoons golden raisins, chopped fine
Salt
6 large olives, pitted and chopped fine
Chop coarse stems and leaves separately.
In a heavy skillet cook onion in oil until soft. Add stems, 2 tablespoons water, raisins, and salt, and cook covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves, olives, and water and cook covered, over moderate heat until leaves are wilted. Remove lid and cook, stirring occasionally, until most of liquid is evaporated and leaves are tender.
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#12 of 21 Old 11-28-2006, 02:57 PM
 
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Quote:
Originally Posted by TranscendentalMom View Post
I LOVE the name!
lol- Got that from my sil-- I was throwing some stuff together once and she said "oh, your having Mexican Whatchagot!"

Taco soup is really good- I make one similar and we eat it w/ corn chips, my mom makes a little bit different and they call it "taco in a bowl" - use chips instead of spoons.

Rachel, wife to Brian, mother of 5. Lover of birth.
Blog on profile.
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#13 of 21 Old 11-28-2006, 03:47 PM
 
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I am so subscribing! I'm at school right now, but I'll search for some quick, healthy ones when I get home. What a great idea!
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#14 of 21 Old 11-28-2006, 05:41 PM
 
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Black Bean Soup

1 C salsa
2 (15 oz) cans balck beans, drained and rinsed (or 3 C cooked)
2 C stock (I use chicken but you could use veggie)
1 tsp. lime juice (lemon works too)
2 tbsp. chopped fresh cilantro
sour cream (for garnish)

Heat the salsa in a large saucepan over medium heat, stirring often, for 5 minutes. Stir in the beans and broth. Bring to a boil, then lower heat and simmer the soup, covered, for 15 minutes.

Let the soup cool slightly, then ladle half into a food processor or blender and puree. Return the pureed soup to the pot. Stir in the lime juice and cilantro and heat through.

Sometimes i add a little powdered refried bean mix to help thicken.

Genie, mama to T (4/02), I (10/04) and T (7/09)
 
 
 

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#15 of 21 Old 11-28-2006, 11:52 PM
 
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I forget where I got this one...

I made Brownies from a boxed mix and added an entire block of frozen chopped spinach (defrosted) before baking. If dd had not seen me doing it, they never would have known!


Mom to dds (14) and (11) and :

Susan hippie.gif Mama to DD (15) guitar.gif : DD (18) geek.gif & cat.gif
goorganic.jpg Rainbow.gifjoy.giftreehugger.gif winner.jpg coolshine.gifribbongrey.gif
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#16 of 21 Old 11-28-2006, 11:58 PM
 
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Salmon Caper Tortellini.

1 large package spinach/cheese tortellini (can substitute other noodle if you are no dairy)
1 pd salmon fillet
2 tb capers
2 tomatoes, chopped
1 tsp salt
pepper
olive oil

Boil water for tortellini. Add torts to boiling water.

heat olive oil in skillet and lighty grill salmon. add chopped tomatoes, capers, salt and pepper to taste. once salmon is cooked remove from heat and grill rest of mixture for a few more minutes. Let the salmon cool for a minute and then pick apart into small chunks and place in large serving bowl.

Drain tortellini and add to bowl. Add caper/tomato mixture and lightly toss.

Can eat chilled or warm. Serve with steamed veggies or fresh salad.

Enjoy!
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#17 of 21 Old 11-29-2006, 12:10 AM
 
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Fast and Easy Curry

1 tsp turmeric
1 tsp cumin
1 tsp paprika
dash of clove powder
garlic
1 onion, chopped
potatoes, halved
carrots, halved (or chopped however you like)
*any other veggies can be added
1 can coconut milk, or 1 cup soymilk
salt to taste

add a couple of cups of water to a saucepan and boil veggies for a few minutes. Add milk, spices and salt. Simmer until mixture is semi thick (but not too thick) About 10 minutes. Turn off oven and let cool.

Best served over yummy short grain brown rice.
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#18 of 21 Old 11-29-2006, 02:07 PM
 
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White and Black Bean Soup
1 can white beans (great northern, etc)
1 can black beans
3 stalks celery
40oz chicken stock
1-1/2c of cooked chicken or turkey
4oz orzo
3 red potatoes (cut in 1/2" chunks)
3 cloves garlic
2 med yellow onions
(basil, rosemary, thyme to taste)

in a large soup pot, saute onion, garlic, and celery in olive oil until soft. Add chicken stock, potatoes and orzo. cook for 10 minutes, and beans and meat and cook another 10 minutes. voila! This served 2 adults for 2 dinners plus 1 lunch. Very filling.

Steph, wife to C, mama to O :, E , and I :.
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#19 of 21 Old 11-29-2006, 04:10 PM
 
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I found this recipe from California Walnuts company, and it's super-duper yummy!

Toasted Walnut Hummus

1/2 cup Walnut halves OR pieces
3 tablespoons walnut OR olive oil
1 garlic clove, quartered
1 (19-ounce) can chickpeas, drained and rinsed
1/2 teaspoon grated orange rind
1/3 cup orange juice
Salt and ground pepper, to taste

6 (6-inch) pita bread
Chopped fresh parsley

1.Toast walnuts in 350°F oven for 5 to 7 minutes, until lightly browned. Let cool to room temperature.

2.In food processor or blender, combine toasted walnuts with oil and garlic; purée until smooth. Add chickpeas, orange rind and juice. Season with salt and pepper. Blend to smooth consistency. Adjust seasoning if necessary. Garnish with parsley.

3.Serve hummus in small serving bowls alongside toasted pita triangles and raw vegetables such as celery and carrot sticks, sweet pepper slices, zucchini, etc.

Makes 2 cups.

Toasted Pita Triangles: Lightly brush pita bread on both sides with olive oil; cut into 8 wedges. Place on baking sheet. Toast in 375°F oven for about 5 minutes.
Optional applications: Use leftover hummus as spread in a sandwich or with tabouleh and grilled or roasted vegetables for a complete vegetarian meal.
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#20 of 21 Old 11-30-2006, 01:32 AM
 
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I have been serving this dish as a side when we have chicken tacos, but it also makes great veggie soft tacos on its own. I just made it up so it doesn't really have a name.

1 pkg. frozen corn
1 red bell pepper, diced
1 can black beans, drained and rinsed
1/2 - 1 T red chili powder (to taste)
1/2 t ground cumin
Salt to taste

I usually cook the corn and pepper together, add the black beans and spices, heat through and serve. Put in tortillas (flour, corn, whole wheat, whatever), add some avocado slices, fresh cilantro, sour cream, and sqeeze a little lime juice on. Yum.

~Beth, mama to two amazing girls, ages 12 and 6~

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#21 of 21 Old 11-30-2006, 01:21 PM
 
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Sweet Onion and Garlic Soup

3 tablespoons butter
1 sweet onion chopped (about 2 cups)
1 head garlic (about 20 cloves) peeled and quartered
32 oz veggie broth (can use beef or chicken)
2 teaspoons fresh thyme chopped
1 teaspoon balsamic vinegar
1/4 cup shredded parmesan cheese

In a stockpot or dutch oven melt the butter over medium heat. Add the onion and garlic and cook until softened about 10 minutes. Add the broth and thyme, bring to a boil, then reduce the heat and simmer 10 minutes. Remove the soup from the heat, add the vinegar and season to taste with salt and pepper. Serve with parmesan cheese.
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