Recipes For Health



for vegetarians, veggie lovers, and health minded folks







I am basically a vegetarian.....(but sometimes I have a little fish or chicken) This is where I will share some of my favorite recepies. From time to time I will add new ones. As I add on, and I have enough in my collection, I will catagorize them into groups, so do come back and check.



RECIPES



CHINESE


Chinese Pasta with Vegetables

1 8 oz package fettuccine, spaghetti, or noodles

Sauce
1 can chicken broth
1/3 cup reduced sodium soy sauce
2 tbs sherry
2 tsp cornstarch
1/2 tsp garlic powder

Vegetables
1 tsp canola oil
2 sliced onions
1 tsp chopped garlic
1 green pepper
1 cup sliced celery
1 can water chestnuts or 1/2 cup toasted almond slices
1 cup snowpeas

Cook pasta according to package directions & drain
Combine sauce ingredients, mixing to dissolve cornstarch
Heat oil in wok or large skillet over medium-high heat
Add vegetables & cook 5 minutes, stirring constantly
Add 1/4 cup of the sauce & cook 5 minutes more

Mix remaining sauce with pasta. Cook until thickened

Serve vegetables over pasta
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SOUP


Minestrone Soup

1 cup chopped onion
2-3 cloves garlic, minced
1/2 cup chopped celery
2 medium carrots, sliced
2 large zucchini cubed
1 1/2 cups cabbage, sliced thin
1 cup cut green beans
16 oz. can stewed or diced tomatoes with liquid
1 can chicken or vegetable broth
1 can chick-peas with liquid
1 can kidney beans with liquid
<1/3 cup ditalin (tiny tube-shaped pasta)
1 tsp dried basil
1/4 tsp oregano
Stir all ingredients into large pot. Cover, reduce heat and simmer about 50 minutes, stirring occasionally.
Eat with homemade bread. Hmm. Good!
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Bean and Hominy Soup

3 cans great Northern beans, undrained
1 can hominy, undrained
1 can stewed tomatoes
1 small can bean with bacon soup
1 can diced tomatoes & green chiles
1 can whole kernel yellow corn
2 cups water
2 bay leaves
1 tbs. dried cilantro
1 tsp. ground cumin
1 cup (4 oz.)low-fat shredded sharp Cheddar cheese

Combine first 10 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove & discard bay leaves. Sprinkle each serving with 2 tbs. cheese.
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PASTA


Italian Pasta

1 garlic clove, chopped fine
1/2 tsp. crushed red pepper
2 tbs. olive oil
1/2 cup chopped onion
16 oz. can crushed tomatoes in their liquid
1 cup black olives, halved
1 pound penne pasta
1/2 cup parsley, chopped fine

Bring a large pot of salted water to a boil.
Meanwhile, in a medium skillet, cook garlic, onions & crushed red pepper in the olive oil over low heat for about 20 seconds. Add the tomatoes and their liquid. Cook over moderate heat, stirring occasionally, until the sauce thickens, 10 to 15 minutes. Add the olives; simmer for 5 minutes longer.
Add the pasta to the boiling water and cook as package directs. Drain and transfer to a large serving bowl. Immediately add the sauce and parsley. Toss well.
Sprinkle with Romano cheese or Parmesan cheese.
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MEXICAN


Vegetable Burrito



4 cups shredded zuchini (2 medium)
2 cups shredded carrots
1/2 cup green pepper
1 tbs. jalapeno pepper
15 oz. can non-fat refried beans
15 oz. can crushed tomatoes
1/2 tsp. ground cumin
1/2 tsp. chili powder
6 oz. can tomato paste
10 flour tortillas
low-fat mozarella or Cheddar cheese


Grate or shred in food processor, zuchini & carrot in a large container.
Mix beans and tomatoes in separate bowl
Combine with vegetable mixture.
Cook until tender. Stir.

To assemble burritos, spread 1/2 cup filling into the center of each burrito-size flour tortilla. Fold tortillas and place in a baking dish. Place 1/2 oz. shredded cheese into each tortilla. Bake or Microwave for approx. 1-2 minutes or until cheese melts.
Serve with shredded lettuce, diced tomato, nonfat yogurt and/or salsa.
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Black Beans and Rice


1 16oz can black beans or home-cooked equivalent
cooked brown rice
shredded cheese
avacado slices
your favorite salsa

Heat beans & cook rice according to directions
For serving:
Spoon rice into individual bowls
Top with black beans
Sprinkle grated cheese over beans
Arrange a few slices of avacado over cheese
Spoon salsa over top
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Vegetarian Chili with Rice


1 can red kidney beans, drained
1 can white beans, drained
1 can stewed or diced tomatoes
1 8 oz can tomato sauce
3/4 cup chopped green pepper
1 cup chopped onion
1 tbs chili powder
1/2 tsp dried basil
1 tsp crushed or chopped garlic
hot cooked texmati (or other) rice

In a large pan combine beans, undrained tomatoes, tomato sauce, green pepper, onion, chili powder, basil, garlic and 1 cup water. Bring to boil, reduce heat and simmer, covered for 20 minutes, stirring occasionally.
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DESSERTS




Grape Cream


Mix together:
4 to 6 cups seedless white or red or mixed grapes
1/2 cup low-fat sour cream
1/2 cup brown sugar

Refrigerate this at least 2 hours, or overnight, and serve in sherbert glasses topped with a grape.
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Berries and Cream


1 pint mixed strawberries and blueberries
1 12 oz container ricotta cheese
1/8 cup milk
1 tsp vanilla

Set aside mixed berries

Stir together ricotta cheese, milk and vanilla

Divide berries into dessert dishes
Top with cheese mixture
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BREAD



Whole Wheat Pumpkin Bread



2 1/2 cups white flour
2 cups whole-wheat flour
1 tbs baking-powder
2 tsp salt (optional)

Stir dry ingredients together in a large bowl.

3/4 cup egg substitute
2 cups packed brown sugar
1 1/2 cans (16 oz cans) of pumpkin
1/2 cup vegetable oil

In a separate bowl, whisk the other ingredients together

Add the pumpkin mixture to the dry ingredients and mix until just combined. Turn the batter into two 9 x 5 inch loaf pans sprayed with non-stick vegetable spray coating.
Bake for 50-60 minutes in preheated 350 degree oven

Makes 2 loaves, 12 slices each
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Christmas Recipes

Other Holiday Recipes





Favorite recepie books: