8 servings (serving size: 1/2 cup)

Traditional
Green Bean Casserole

Ingredients:
Vegetable cooking spray
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 cup skim milk
1/2 cup (2 ounces) shredded reduced-sodium, reduced-fat Swiss cheese
1/2 cup low-fat sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 (9-ounce) packages frozen French-style green beans, thawed and drained
1 1/2 cups herb-seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten


Method:
Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until tender. Add flour, and cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook 5 minutes or until thickened and bubbly, stirring constantly.
Place green beans in an 8-inch square baking dish; pour the sauce over beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350° for 25 minutes or until thoroughly heated.
     

Fantastic
Veggie Burgers
(secret recipe)		       back
  Method:
1) Mix together marinade in a large bowl.
2) Cut veggies into 1" pieces
3) Add to marinade, toss & refrigerate 2 hours.
4) Grill veggies over med/hi heat until slightly soft
5) Chop all vegies very finely. Discard marinade.
6) Preheat oven to 350º
7) Mix w/ bread crumbs & oats well.
8) Form patties into 6 oz. portions.
9) Add i cup of breadcrumbs onto flat plate and coat patties on both sides.
10) Bake patties on large cookie sheet at 350º
for 10 min.		  
       


Ingredients For Burger:
1 eggplant
1-1/2 lbs. mushroom
1-1/2 red bell pepper
1-1/2 green bell pepper
1-1/2 yellow bell pepper
2-1/2 green zucchini
2-1/2 yellow zucchini
1-1/2 white onion
2 roma tomatoes
1 cup quick oats
3 cups bread crumbs plus for coating.
Marinade:
2-1/2 c. canola oil
1/2 c. minced garlic
1 T. salt
1 T. white pepper
1 T. oregano
1 T. basil
1 T. paprika
1/4 c. balsamic

       
         
 

Masayos Notes:
I had some problems with this recipe when I made it.
It had an outstanding flavor but the "meat" fell apart too much to form a pattie. May need to add more oats or breadcrumbs until desired texture is achieved. This recipe is from a local chef so it is designed to yields a large amount. You can form patties and freeze them for later use. Make thicker patties.

 
           
 
TIP: Try frying these until slightly crispy to hold shape.

This is the BEST veggie burger I have found and is worth the trouble.