Vegetarian

Broccoli-Spinach Casserole

	Ingredients: 8 ounces broccoli blanched & chopped 8 ounces spinach blanched & chopped 1 cup sour cream 1/2 cup Bisquick® baking mix 1/4 cup Parmesan cheese	1 cup cottage cheese 1/4 cup melted butter 1 tomato sliced 2 eggs Dill weed

Method:
Grease 8x8x2 pan. Arrange vegetables on bottom. Beat eggs, bisquick, sour cream, butter, cottage cheese.
Pour over vegetables. Cover with cheese, sliced tomato, sprinkle dill.
Bake 350º for 30 min

Per serving: 210 Calories; 15g Fat (64% calories from fat); 9g Protein;
10g Carbohydrate; 78mg Cholesterol; 360mg Sodium

Eggplant Lasagna

Ingredients:
Red Sauce:
1 large can Contidina tomato sauce
1 large onion chopped
3 cloves garlic
2 tablespoons fresh basil chopped
1 cup mac N cheese

1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1/2 cup green pepper
1 tablespoon sugar
1 medium eggplant
1/2 cup olive oil

1 cup mozzarella cheese
or
1 package pre-shred Italian cheeses

Method:
Prepare red sauce: Sauté onions in some butter until brown, add green pepper & garlic; sauté.
Stir in tomato sauce & sugar and 1/2 of the herbs.
Slice eggplant thinly. Combine olive oil with rest of the herbs and brush both sides of eggplant slices.
Brown both sides until tender.
Layer half of the eggplant slices, then add a layer of mac N cheese. Alternate cheeses and red sauce, then top with cheese.
Bake 425º for 25 min.

Per serving: 382 Calories; 34g Fat (79% calories from fat); 8g Protein; 13g Carbohydrate; 25mg Cholesterol; 300mg Sodium

Cream of Asparagus Soup

Ingredients:
2 pounds asparagus
2 tablespoons olive oil
2 medium onion chopped
2/3 cup basmati rice uncooked
2 cubes vegetable bullion
2 sprigs thyme

Method:
Trim ends and cut asparagus into 1/2 inch pieces, reserving tips (set aside).
Heat oil in a large pot and add onions. Sautee until soft and stir in asparagus, rice, bullion cubes, thyme, and 8 cups of water.
Reduce heat, cover & cook about 30-35 min. until rice is very tender. Remove from heat and remove thyme sprig.
Blend with hand blender until smooth. Return soup to pot, add asparagus tips and simmer 1-2 minutes over low heat until
asparagus tips are bright green and crisp

Per serving: 147 Calories; 5g Fat (29% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 185mg Sodium

Creamy Zucchini Soup

Ingredients:
2 T. Olive oil
1 T. butter
1 onion chopped
6 trimmed & sliced zucchinis
1 T. Parmesean or sour cream

1 tsp. dried oregano
2-1/2 c. vegetable stock
1 c. light cream or 1/2 n 1/2
salt & pepper

Method:
Heat oil AND butter in saucepan until foaming. Add onion and sauté for 5 min. until slightly brown.
Add sliced zucchini & oregano, and seasonings.
Cook for 10 min. Pour in the stock and simmer for 30 min.
Puree and add cream.
Serve with parmesan or sour cream swirled on top

Polenta, Tomato, Pesto Casserole

Ingredients:
4 cups milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/3 cups yellow cornmeal stone ground
1/2 cup parmesan grated

2/3 can pesto sauce -basil ready-made
12 ounces mozzarella cheese grated
2 lrg tomato sliced 1/2''
1 teaspoon sugar

Method:
Preheat oven to 375º. Butter a 7x11" or a 2-1/2 quart casserole.
Combine milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer. Slowly add cornmeal in a thin stream, whisking constantly. Lower the heat and continue stirring with a wooden spoon until the mixture has thickened and leaves the sides of the pan, about 10 min. Remove from heat and stir in parmesan cheese. Immediately pour half the cornmeal mixture into prepared pan.Work quickly before polenta hardens. Top with half of the pesto, spread evenly over the surface. Sprinkle lightly with about 1/3 of the mozzarella. Top with tomato slices. If the polenta has cooled and it is too thick to spread, whisk in a little hot milk. Pour remaining polenta over the tomato layer. Spread polenta with a knife to reach edges of the pan. Cover polenta surface with remaining pesto and sprinkle with remaining mozzarella. Bake 30 min., until bubbling, or refrigerate, covered overnight and bake for 40 min. at 375º when ready to serve.
Place casserole under broiler for a few min. to brown the top.

Mom's Sour Cream Potatoes

Ingredients:
6 cooked, cooled, pealed potato grated
1/2 cup butter melted
2 cups cheddar cheese grated
1 cup sour cream

1/3 cup chopped green onions
salt
pepper
dill weed

Method:
Mix all together and bake 350º for 30 min. or until golden brown

Per serving: 277 Calories; 27g Fat (86% calories from fat); 8g Protein; 2g Carbohydrate; 73mg Cholesterol; 308mg Sodium

Temporary photo. Not as pictured.

Not as pictured. Replace meat for mushrooms.

Mushroom Stroganoff

Ingredients:
3 cups mushroom (assorted)
1 pk egg noodles
2 tb olive oil
1 bunch scallion chopped
1 clove garlic minced
2 tablespoons brandy

1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 tb balsamic vinegar
1 tb fresh parsley sprigs
1 cup vegetable broth

Method:
Saute scallions & garlic in oil until soft. Add mushrooms and cook until browned. Add brandy and carefully ignite. When flames die down, add sour cream, cream, vegetable stock, rosemary, thyme, and balsamic vinegar.
Boil & reduce by a third.
Season and serve over noodles.

Per serving: 816 Calories; 84g Fat (92% calories from fat); 3g Protein; 13g Carbohydrate; 42mg Cholesterol; 296mg Sodium

Mushroom Tart with Brown Rice Crust

	Ingredients: 2 cups cooked brown rice 2 lrg egg whites FILLING: 2 tablespoons unsalted butter 2 cups button mushrooms sliced	2 cups shiitake mushrooms sliced 1 medium onion thinly sliced 2 springs fresh thyme 1 lrg sprig fresh rosemary 2 teaspoons flour 1/3 cup reduced fat milk 1/3 cup manchengo cheese grated

Method:
Preheat oven to 350. Coat 8 inch pie dish with cooking spray.
To make brown rice crust:
Combine rice and egg whites in a bowl. Press mixture into pie dish. Bake 10 minutes.
Mushroom Filling:
Heat 1 T. butter in large skillet over med. heat. Add mushrooms, onion, thyme, & rosemary and saute 15 minutes, or until liquid has evaporated. Transfer to bowl using slotted spoon. Remove rosemary & thyme sprigs. Heat remaining 1 T. of butter in same skillet over med. heat. Stir in flour. Gradually add milk, and cook 3-5 min. until thickened, stiring constantly. Remove from heat and fold into mushroom mixture. Add cheese. Season w/ salt & pepper.Pour filling into crust. Bake 350 or until top is browned. Let stand 10 min. before serving.

Per serving: 200 Calories; 5g Fat (21% calories from fat); 6g Protein; 36g Carbohydrate; 11mg Cholesterol; 213mg Sodium

Pasta Puttanesca

	Ingredients: 1 pound spaghetti or linguine 3 tb olive oil 6 cloves garlic finely chopped 1/2 teaspoon red pepper flakes	28 ounces plum tomatoes canned 3 tb capers 1/2 cup kalamata olives pitted finely chopped 2 tb parsley chopped

Method:
While cooking pasta, fry garlic & red pepper flakes in oil 1-2 minutes.
Add tomatoes, capers & olives and bring to a boil. Lower heat & simmer until thickened about 10 min.
Stir into pasta. Top with parsely.

Per serving: 1524 Calories; 163g Fat (94% calories from fat); 7g Protein; 17g Carbohydrate; 0mg Cholesterol; 369mg Sodium

Shepherd's Pie-Vegan

	Ingredients: 3 lrg baking potatoes peeled 2 1/2 tablespoons olive oil 1 lrg onion chopped 1 medium eggplant peeled and chopped 2 medium zucchini peeled and chopped 1 cup mushroom sliced 1 cup baby peas		2 cloves garlic chopped 2 tablespoons tomato paste 14 1/2 ounces can of tomatoes diced 1/4 cup fresh basil chopped 1 1/2 tablespoons Balsamic vinegar 1 teaspoon thyme chopped 1 cup warm soymilk 3 tablespoons oil

Method:
Preheat oven 375F. Grease lrg deep pie pan or med. casserole.
Cook potatoes in salted water.
Heat oil in skillet. Add onion & cook 5 min. Add eggplant & zucchini & cook covered 4 min. Add tomato paste & cook. Add tomatoes, basil, vinegar, thyme. Bring to a simmer 3-4 min.
Transfer mixture to casserole.
Mash potatoes & spread evenly over mixture. Bake 20-25 min.

Per serving: 191 Calories; 13g Fat (57% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 102mg Sodium

Corn Pudding

	Ingredients: 2 cups creamed corn 1 cup yellow corn meal 1/2 cup butter 1 cup butter milk 2 cups onions finely chopped		2 eggs lightly beaten 1/2 teaspoon baking soda 2 cups cheese (ranchero or sharp cheddar) 3 green chiles chopped Servings: 8

Method:
Lightly butter an 8-cup (64-fl oz/2-1) casserole. Preheat an oven to 350?F (180?C)
In a large bowl, stir together the cornmeal, butter, buttermilk, onions, corn, eggs and baking soda. Pour half of the batter into the prepared casserol dish. Spread the cheese and chilies over the batter; pour the remaining batter over the top. Bake for 1 hour, or until set and slightly browned; let sit 10 minutes before serving.
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Serving Ideas: Serve with chili or other spicy di.

Per serving: 175 Calories; 13g Fat (62% calories from fat); 3g Protein; 15g Carbohydrate; 76mg Cholesterol; 539mg Sodium