"Meatless Monday" Recipe of the Week - ZUCCHINI PARMESAN FRITTERS

This week's "Meatless Monday" Recipe of the Week is - ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you'll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 - Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 - Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 - Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 - Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams

https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

"Meatless Monday" Recipe of the Week - Cheesy Spinach Pasta Pie

This week's "Meatless Monday" Recipe of the Week is a Cheesy Spinach Pasta Pie. Creamed Spinach, Spaghetti, Ricotta Cheese, and Mozzarella Cheese are just some of the ingredients you'll need to make this dish. The recipe is from the CooksRecipes website, one of my favorites! You'll find a fantastic selection of recipes to please everyone, so check the site out today. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Cheesy Spinach Pasta Pie
Serve this meatless cheese, spinach and pasta casserole for brunch with fresh fruit and warm muffins.

Recipe Ingredients:
1 (9-ounce) package STOUFFER'S Creamed Spinach, defrosted according to package directions

6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs - divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese - divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves

Cooking Directions:
1 - Preheat oven to 375°F (175°C).
2 - Combine pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
3 - Bake for 7 to 10 minutes or until set.
4 - Combine creamed spinach, remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
5 - Bake for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Makes 6 servings.

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

"Meatless Monday' Recipe of the Week - PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

This week's "Meatless Monday' Recipe of the Week is - PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you'll need;   1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One.  https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini

2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 - Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 - Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 - Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65

Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams

https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

"Meatless Monday" Recipe of the Week - BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

This week's "Meatless Monday" Recipe of the Week is a BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO. Included are recipes for both the Mayonnaise and Black Bean Burgers. The recipe is from one of my favorite sites and Magazines, the Diabetes Self Management website. Plus you can subscribe to their Magazine, the Diabetes Self Management. So Enjoy and Make 2019 a Healthy One!   https://diabeticgourmet.com/

BLACK BEAN BURGERS WITH AVOCADO-LIME MAYO

Ingredients

Mayonnaise
1/2 ripe medium avocado, peeled and pitted
2 Tbsp canola mayonnaise 30 mL
1 Tbsp fresh lime juice 15 mL
1 Tbsp water 15 mL
1/4 cup chopped fresh cilantro leaves 60 mL
Burgers

1 can (15 oz/426 mL) black beans, rinsed and drained
1/2 of (15 oz/426 mL) can kidney beans, rinsed and drained
1/2 cup finely chopped green bell pepper 125 mL
1/3 cup quick-cooking oats 75 mL
2 large egg whites
1 Tbsp canola oil 15 mL
1/8 - 1/4 tsp cayenne pepper .5 - 1 mL
canola oil cooking spray
4 whole-wheat hamburger buns, split and toasted
1/4 cup thinly sliced red onion 60 mL
4 tomato slices
4 lettuce leaves
4 lime wedges (optional)

Directions

1 - Place canola mayonnaise ingredients in a blender, secure lid, and puree until smooth.
2 - Place beans in a gallon-size resealable bag. Using a meat mallet, pound beans to a coarse texture, resembling lumpy mashed potatoes. Place beans in a medium bowl and add bell pepper, oats, egg whites, canola oil, and cayenne pepper. Mix well and shape into four patties.
3 - Coat a large nonstick skillet with canola oil cooking spray and heat over medium heat. Add patties and cook 4 minutes on each side or until they begin to lightly brown. The patties will be fragile, so be sure to turn them gently.
4 - To assemble, spoon 1 Tbsp (15 mL) canola mayonnaise mixture on each bun half. Top each bottom bun with burger, onion, a tomato slice, and a lettuce leaf. Place bun tops over each. Serve with lime wedges.
* Fresh tip: If desired, omit the buns and serve the patties on the lettuce leaf, tomato slice, and onion. Spoon the mayonnaise mixture on top of the patties and serve with lime wedges.

NOTES:
Jazz up these tasty burgers with avocado-lime mayo and you’ll have a vegetarian sandwich that even die-hard meat eaters will love.


Recipe Yield: Yield: 4 servings. Serving size: 1 burger.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 300
Fat: 12 grams
Saturated Fat: 1.8 grams
Fiber: 10 grams
Sodium: 785 milligrams
Protein: 19 grams
Carbohydrates: 33 grams
https://diabeticgourmet.com/diabetic-recipe/black-bean-burgers-with-avocado-lime-mayo

"Meatless Monday" Recipe of the Week - Vegan Buffalo Cauliflower Wings

This week's "Meatless Monday" Recipe of the Week is - Vegan Buffalo Cauliflower Wings. I came across a few versions of this recipe but I went with the one on the PBS Recipe site! I love their recipes and huge selection to choose from so check it out today! Who needs Meat! You can find this recipe at the PBS website. Enjoy and Make 2019 a Healthy One!  http://www.pbs.org/food/

Vegan Buffalo Cauliflower Wings
Ingredients

1 cup water
1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
3/4 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 head of cauliflower, cut into florets
Handful of celery, trimmed and cleaned
Ranch dressing of choice (I used a store-bought vegan dressing)

Directions
1 - Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside.
2 - In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined.
3 - Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

http://www.pbs.org/food/recipes/vegan-buffalo-cauliflower-wings/

Kitchen Hint of the Day!

Vegetarian cookout...............


For grilling out, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled vegetables are great, too!

"Meatless Monday" Recipe of the Week - Vegetarian Shepherd’s Pie

This week's "Meatless Monday" Recipe of the Week is a Vegetarian Shepherd’s Pie. Shepherd's Pie gone Vegetarian! Made using Onion, Mushrooms, Carrots, Celery, Green Peas, Spices and more! No Meat Needed for this Pie! You can find this recipe at the Diabetes Self Management website which has a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Vegetarian Shepherd’s Pie
Ingredients
2 teaspoons olive oil

1 cup sliced onion
1 package (16 ounces) mushrooms, quartered
1 1/4 teaspoons minced garlic, divided
1 cup sliced carrots
1 cup sliced celery
1 cup frozen green peas
1/4 cup all-purpose flour
3 cups low-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon dried rosemary
2 medium russet potatoes, peeled and cubed
1/4 cup fat-free (skim) milk
1 tablespoon light margarine
1/4 teaspoon black pepper
Fresh rosemary (optional)

Directions
1 - Heat oil in large saucepan over medium-high heat. Add onion; cook and stir 3 minutes or until just begins to soften. Add mushrooms; cook and stir 5 minutes or until vegetables are tender. Add 1 teaspoon garlic; cook and stir 1 minute. Add carrots, celery, and peas; cook and stir 5 minutes or until crisp-tender.

2 - Sprinkle flour over vegetables; cook and stir 2 minutes. Add broth, salt, and dried rosemary. Bring to a boil. Reduce heat; simmer 30 to 35 minutes or until thickened.

3 - Meanwhile, place potatoes in medium saucepan. Add enough water to cover potatoes. Bring to a boil over high heat. Reduce heat; simmer 15 minutes or until potatoes are tender; drain.

4 - Beat potatoes, milk, margarine, remaining 1/4 teaspoon garlic, and pepper in medium bowl with electric mixer at low speed until smooth.

5 - Preheat broiler. Pour vegetable mixture into 2-quart casserole. Gently spread mashed potatoes over top. Broil 5 minutes or until light golden brown. Garnish with fresh rosemary.

Yield: 6 servings.

Serving size: 1/6 of recipe.

Nutrition Facts Per Serving:

Calories: 160 calories, Carbohydrates: 28 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 240 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/vegetarian-shepherds-pie/

"Meatless Monday" Recipe of the Week - Bean and Spinach Dumplings on Wild Mushrooms

This week's "Meatless Monday" Recipe of the Week is Bean and Spinach Dumplings on Wild Mushrooms. Where's the Beef, who cares with this week's recipe! Its Savory bean and spinach dumplings served atop sautéed wild mushrooms. The Dish is only 276 calories per serving. The recipe is from the CooksRecipes website which has a huge selection of recipes for all cuisines so check it out today. So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Bean and Spinach Dumplings on Wild Mushrooms
Savory bean and spinach dumplings served atop sautéed wild mushrooms.

Recipe Ingredients:
1 1/2 cups cooked navy beans, drained and rinsed (or use canned, rinsed and drained)
1/2 cup onion, chopped
3 tablespoons olive oil - divided use

1 cup fresh spinach, chopped
1 tablespoon cilantro, chopped
1/2 cup cornmeal
1 cup freshly grated Romano cheese - divided use
3/4 teaspoon ground black pepper - divided use
1/2 teaspoon ground nutmeg
1 large egg white
20 fresh (or dried and reconstituted) wild mushrooms, such as morels or porcini
4 tablespoons unsalted butter
1/4 teaspoon salt - divided use
2 cloves garlic, chopped

Cooking Directions:
1 - Purée beans in a food processor or blender. Set aside.
2 - Sauté onion in 2 tablespoons oil for 2 minutes. Add bean purée and cook 1 minute. Add spinach and cilantro and cook 2 minutes. Transfer mixture to a bowl. Add cornmeal and mix well. Then add half the cheese, 1/2 teaspoon pepper, nutmeg, and egg white. Combine thoroughly.
3 - Coat a large baking dish with 1 tablespoon oil. Set aside.
4 - Bring 3 quarts of water to a boil.
5 - Dip a teaspoon in cold water, then fill the wet spoon with batter and drop the dumpling into saucepan of boiling water. Repeat until all batter is used. Cover and simmer dumplings for 2 to 3 minutes. Remove with a slotted spoon and place in baking dish. Sprinkle with remaining grated cheese and bake for 10 minutes at 350°F (175°C).
6 - If using fresh wild mushrooms, clean thoroughly. If mushrooms are dried, soak in tepid water for 20 to 60 minutes, until reconstituted. Drain thoroughly, squeezing out any excess liquid. Slice mushrooms into large pieces.
7 - Cook mushrooms in two batches. Sauté first batch in 2 tablespoons butter in a wide skillet over high heat for 2 minutes. When mushrooms begin to lose their juices, add 1/8 teaspoon each of salt and pepper, and half the garlic. Cook for another 3 minutes. Remove mushrooms from skillet and place on warm platter. Repeat for next batch.
8 - Place dumplings over mushrooms. Serve immediately.
Makes 4 servings

Nutritional Information Per Serving (1/4 of recipe): Calories: 276g; Carbohydrates: 39g; Fat: 9g; Cholesterol: 8mg; Protein: 15g; Fiber: 9g; Sodium: 225mg (560mg using canned beans)

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

"Meatless Monday" Recipe of the Week - Angel Hair with Tomato Cream Sauce

This week's Meatless Monday Recipe is Angel Hair with Tomato Cream Sauce. Angel Hair Pasta topped with BUITONI® Marinara Sauce. Bake a loaf of Crusty Bread and you are set! The recipe is from one of my favorite sites, the CooksRecipes website. The Cooks site has an endless recipes to please all tastes, diets, and cuisines! Check it out today. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html


Angel Hair with Tomato Cream Sauce
For a heavenly meal, ladle this creamy tomato sauce over angel hair pasta.

Recipe Ingredients:
2 (15-ounce) containers BUITONI® Marinara Sauce

2/3 cup NESTLÉ® CARNATION® Evaporated Milk (5-ounce can)
1 teaspoon minced garlic
2 (9-ounce) package BUITONI® Angel Hair Pasta
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil or parsley

Cooking Directions:
1 - Place sauce, evaporated milk and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes or until hot.
2 - Prepare pasta according to package directions; drain. Toss with sauce. Season with salt and ground black pepper. Sprinkle with cheese and basil.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 350 Calories from Fat: 70 Total Fat: 7 g Saturated Fat: 2.5 g Cholesterol: 55 mg Sodium: 750 mg Carbohydrates: 57 g Dietary Fiber: 4 g Sugars: 12 g Protein: 14 g.

https://www.cooksrecipes.com/mless/angel_hair_with_tomato-cream_sauce_recipe.html

"Meatless Monday Recipe of the Week - "Chicken"-Style Tofu Fajitas

This week's "Meatless Monday Recipe of the Week is - "Chicken"-Style Tofu Fajitas. Made using Tofu, Salsa, Yogurt, Lettuce, Cheddar Cheese and served on Flour Tortillas. Tofu takes the place of Chicken in the dish. The recipe is from the CooksRecipes website which has a fantastic selection of recipes to please all tastes, diets, and cuisines. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

"Chicken"-Style Tofu Fajitas
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!

Recipe Ingredients:

8 fajita-size (6 to 7-inch) flour tortillas
1 (10 to 12-ounce) package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese (optional)

Cooking Directions:
1 - Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
2 - Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
3 - Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
Makes 8 fajitas (2 fajitas per serving).
https://www.cooksrecipes.com/mless/%27chicken%27-style_tofu_fajitas_recipe.html

"Meatless Monday" Recipe of the Week - Vegetarian Slow-Cooker Chili MONDAY

This week's "Meatless Monday" Recipe of the Week is  - Hearty Vegetarian Slow-Cooker Chili. A big thank you to Jeannie P. for sharing this recipe! Vegetables and Spices combine to make this week's recipe. A great side for this Chili would be a fresh baked loaf of Crusty Bread. So Enjoy and Make 2019 a Healthy One!

Vegetarian Slow-Cooker Chili

Ingredients
1 tablespoon extra light olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can low - sodium garbanzo beans, drained
1 (15 ounce) can low - sodium kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed
crusty loaf bread

Directions

1 - Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, paprika, sea salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.

2 - Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serve with the crusty loaf bread of your choice.

"Meatless Monday" Recipe of the Week - Italian Spinach Egg Rolls

This week's "Meatless Monday" Recipe of the Week is an Italian Spinach Egg Rolls. Hard Boiled Eggs, Spinach, Lasagna Noodles, and Ricotta Cheese are just 4 of the ingredients that you'll need to make this week's dish. Take those Hard Boiled Eggs to a new level! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Italian Spinach Egg Rolls
Need a recipe for hard-boiled eggs? Try this baked dish featuring lasagna noodle rolls filled with a

mixture of chopped hard-boiled eggs, spinach, ricotta and mozzarella cheeses, topped with spaghetti sauce.

Recipe Ingredients:
6 lasagna noodles
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup low-moisture part-skim shredded mozzarella cheese
4 large hard-boiled eggs, chopped
3 large eggs, beaten
1/2 cup chopped green onions with tops
1 1/2 teaspoons Italian seasoning, crushed
1 (14-ounce) jar spaghetti sauce
Freshly grated Parmesan cheese (optional)

Cooking Directions:

1 - Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.

2 - Spread half of the spaghetti sauce over bottom of greased 11x7-inch baking dish. Spread a scant

2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.

3 - Bake in preheated 350°F (175°C) oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.

Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_and_spinach_egg_rolls_recipe.html

"Meatless Monday" Recipe of the Week - Vegetarian Casserole

This week's "Meatless Monday" Recipe of the Week is a Vegetarian Casserole. Saffron-Flavored Rice Mix, Cream Cheese, Mixed Vegetables, and Cheddar Cheese make up this week's easy to prepare Meatless Dish. It's from the CooksRecipes website which contains a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html


Vegetarian Casserole
"This is a very easy dish to prepare, tastes great and reheats in the microwave nicely." Recipe

submitted by Teresa of North Carolina.

Recipe Ingredients:
1 (10-ounce) package saffron-flavored rice mix
1 (8-ounce) package cream cheese, softened (1/3 less fat is the kind I use)
1 (15-ounce) can Veg-All brand mixed vegetables, drained (low sodium)
1 cup shredded cheddar cheese

Cooking Directions:
1 - Cook rice according to package directions.
2 - Mix together the cooked rice, cream cheese and Veg-All, and spread into a lightly greased casserole dish. Top with cheddar cheese and bake at 350°F (175°C) for about 15 minutes or just until cheese starts to bubble.
Makes 4 servings.
https://www.cooksrecipes.com/mless/vegetarian-casserole-recipe.html

"Meatless Monday" Recipe of the Week -Porcini Pasta

This week's "Meatless Monday" Recipe of the Week is a recipe for Porcini Pasta. Spaghetti, Fresh Porcini Mushrooms, and Parmigiano-Reggiano make up this recipe. Several sites has versiuons of this recipe but I went with the one from the PBS/Recipes website. Check out the PBS site for some fantastic recipes! Enjoy and Make 2019 a Healthy One!  http://www.pbs.org/food/

 Porcini Pasta

Ingredients
6 cups water
1 1/2 teaspoons salt

150 grams spaghetti
1 tablespoon olive oil
180 grams fresh porcini mushrooms (cleaned and sliced)
2 tablespoons unsalted butter
30 grams Parmigiano-Reggiano

Directions
1 - Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
2 - While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
3 - When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
4 - Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
5 - Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it's fully incorporated into a creamy sauce.
6 - Return the sauteed porcinis to the pan and toss to distribute evenly.
http://www.pbs.org/food/recipes/porcini-pasta/

"Meatless Monday" Recipe of the Week - Cheese and Vegetable Strata MONDAY

This week's "Meatless Monday" Recipe of the Week is a Cheese and Vegetable Strata. Eggs combined with Asparagus, Italian Bread, Red Bell Pepper, Mushrooms, Green Olives, Wisconsin Fresh Mozzarella cheese, Wisconsin  Jack Cheese, and Wisconsin Feta cheese equals one delicious and meatless Italian Style Dish! The recipe is from the CooksRecipes website which is stocked full of Diabetic Friendly Recipes. Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Cheese and Vegetable Strata
Assemble this wholesome, deliciously satisfying Italian-style cheese and vegetable dish at least four hours prior to baking.

Recipe Ingredients:
7 large eggs
1 1/4 cups half-and-half (light cream)

8 stalks asparagus, thinly sliced
4 cups Italian bread, cubed
1/2 cup red bell pepper, diced
1/2 cup portabella mushrooms, chopped
1/4 cup stuffed green olives
1/2 cup Wisconsin Fresh Mozzarella cheese, cubed
1/2 cup Wisconsin Morel Mushroom & Leek Jack cheese (or Jack cheese), cubed
1/4 cup Wisconsin Feta cheese, crumbled

Cooking Directions:
1 - In a medium bowl, whisk eggs and half-and-half until well blended. Set aside. In a large bowl, combine remaining ingredients.
2 - Grease 6 (1 1/2-cup) casserole dishes or 1 (13x9-inch) baking dish.
3 - Spoon bread and cheese mixture into dish(es).
4 - Pour egg mixture over the top.
5 - Refrigerate 4 hours or overnight.
6 - Place casserole(s) in a 350°F (175°C) preheated oven for 30 to 35 minutes or until golden brown and eggs are set.
7 - Remove from oven and serve.
Makes 6 servings.
https://www.cooksrecipes.com/mless/cheese_and_vegetable_strata_recipe.html

Kitchen Hint of the Day!

Cooking Vegetarian............


Many popular main dishes are or can be vegetarian — such as pasta primavera, pasta with marinara or pesto sauce, veggie pizza, vegetable lasagna, tofu-vegetable stir-fry, and bean burritos.

"Meatless Monday" Recipe of the Week - Spiced-Chickpeas Nachos

This week's Meatless Monday" Recipe of the Week is - Spiced-Chickpeas Nachos. Nachos using one of my favorites, Chickpeas! The Chickpeas are seasoned with Shallot, Ground Cumin, Ground Chili Powder, and Salt. You'll also need Corn Tortilla Chips, Cheddar Cheese, Pepper Jack Cheese, Tomatoes, Black Olives, Cilantro, and Green Onions. Who needs the Meat with this Dish! It's from the PBS Recipe website. The PBS site has a great selection of recipes for all tastes and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One!  http://www.pbs.org/food/recipes/

Spiced-Chickpeas Nachos
Ingredients
1 tablespoon olive oil

1 shallot, minced
1 (15-ounce) can of chickpeas, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon ground chili powder
Salt
Corn tortilla chips
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded medium cheddar cheese
1 roma tomato, diced
1/4 cup black olives
1 tablespoon minced cilantro
1 green onion, sliced

Directions
1 - In a medium skillet, add the olive oil. When warm, add the shallot and cook until softened, about 2 to 3 minutes. Pour in the chickpeas and season with the spices and a few pinches of salt. Add more olive oil if needed, I added a tablespoon more. Cook until softened, about 5 minutes, stirring regularly.
2 - Preheat oven to 200 degrees F. On a foil-lined baking sheet, add one even layer of chips. Add half of the chickpeas and half of the cheese. Top with another layer of chips and again top it with the rest of the chickpeas and cheese. Transfer to the oven to bake for 5-7 minutes, or until the cheese is evenly melted. Sprinkle the nachos with minced tomato, black olives, minced cilantro and green onion.
http://www.pbs.org/food/recipes/spiced-chickpeas-nachos/

"Meatless Monday" Recipe of the Week - Bow Ties and Broccoli Mushroom Alfredo

This week's "Meatless Monday" Recipe of the Week is - Bow Ties and Broccoli Mushroom Alfredo. Bow Tie Pasta, Broccoli, Mushrooms, Parmesan Cheese all topped with Alfredo Sauce and baked to perfection! The recipe is from one of my favorite recipe sites, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a huge selection of recipes that will please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One!

Bow Ties and Broccoli Mushroom Alfredo
Serve this pasta dish with fresh fruit and warm foccacia bread for a delicious meatless meal.

Recipe Ingredients:
2 (10-ounce) containers refrigerated mushroom Alfredo sauce
2 (6-ounce) cups dry bow tie pasta, cooked according to package directions, drained
2 tablespoons vegetable oil
2 cups frozen broccoli florets, defrosted
1 cup sliced fresh mushrooms
2 tablespoons freshly grated Parmesan cheese

Cooking Directions:
1 - Preheat oven to 350°F (175°C). Lightly grease 2-quart baking dish.
2 - Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place into prepared baking dish; cover.
3 - Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 10 minutes.
Makes 4 servings.
https://www.cooksrecipes.com/mless/bow_ties_and_broccoli_mushroom_alfredo_recipe.html

"Meatless Monday" Recipe of the Week - Enchiladas de Santa Fe

This week's "Meatless Monday' Recipe of the Week is - Enchiladas de Santa Fe. Meatless Enchilada Stacks served with Black Beans and a Salad. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes. Check it out today! So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Enchiladas de Santa Fe
These savory, red chili-sauced enchilada stacks are nicely complemented with sides of seasoned black beans and a tossed green salad.

Recipe Ingredients:

Red Chili Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Enchiladas:
Vegetable oil
12 (6-inch) corn tortillas
3 cups shredded Monterey Jack or cheddar cheese or a combination of both
1/2 cup minced yellow onion
3 green onions, chopped for garnish (optional)

Cooking Directions:
1 - For Red Chili Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2 - Add remaining ingredients bring to a boil and simmer for about 10 minutes. Set aside. (Makes about 3 1/2 cups sauce.)
3 - Preheat the oven to 375°F (190°C).
4 - For Enchiladas: In a medium skillet, warm about 1/4 inch oil over medium heat. Using tongs, soften the tortillas one at a time in the hot oil, turning them and cooking no more than just a few seconds. Transfer tortillas to absorbent paper.
5 - Spread about 1/2 cup of the Red Chili Sauce in the bottom of a shallow baking dish large enough to hold 4 corn tortillas in a single, non-overlapping layer. A (17x11x1-inch) jelly roll pan works well.
6 - Using tongs, dip 4 of the tortillas, one at a time, in the sauce.
7 - Transfer the dipped tortillas to the baking dish, arranging them in a single layer. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions evenly over each tortilla.
8 - Repeat the dipping process with 4 more tortillas, stacking each on top of one of the cheese-topped tortillas. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions over the second layer of tortillas.
9 - Dip the last 4 tortillas in the sauce and place one on top of each of the stacks in the dish. Pour any sauce remaining in the skillet evenly over the enchilada stacks and sprinkle them evenly with the remaining cheese.
10 -Bake 12 to 15 minutes, or until the cheese is melted, sauce is bubbly and the enchiladas are heated through. Carefully transfer each enchilada stack to a plate with a wide spatula. Sprinkle with green onions, if desired.
Makes 4 servings.
https://www.cooksrecipes.com/mless/enchiladas-de-santa-fe-recipe.html

"Meatless Monday" Recipe of the Week - One-Pot Mexican Macaroni and Cheese

This week's"Meatless Monday" Recipe of the Week is a recipe for One-Pot Mexican Macaroni and Cheese. Macaroni and Cheese with a Mexican flair. Made using Rotelle or Wagon Wheel Pasta along with Jalapeños and Monterey Jack Cheese. You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

One-Pot Mexican Macaroni and Cheese

One-Pot Mexican Macaroni and CheeseAn old favorite, macaroni and cheese takes on a new role with the addition of zesty jalapeños teamed with shredded Monterey Jack cheese. The pasta doesn't need draining in this one-pot recipe, which saves on dishes.

Recipe Ingredients:
3 cups dry rotelle or wagon wheel pasta (8 ounces)

3 cups water
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

Cooking Directions:
1 - Boil pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
2 - Reduce heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Makes 4 servings.
https://www.cooksrecipes.com/mless/one-pot_mexican_macaroni_and_cheese_recipe.html