Category: Vegetarian

Categories
Casseroles Main Dish Vegetables Vegetarian

Ratatouille

1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 (16 oz.) can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole.  Cook in microwave oven 5 minutes.  Cut peppers into 1/2 strips.  Mix peppers and zucchini with eggplant mixture.  Add seasonings to tomatoes.  Mix with vegetables.  Cook in microwave oven 8-10 minutes.  Let stand 5 minutes. 

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
 4  Servings
Categories
Main Dish Pasta Vegetarian

Meatless Stroganoff

1 (10 oz) pkg No Yolks cholesterol free noodles
4 Veggie Burgers (The ones that look like real hamburgers)
1 Tbs. margarine or butter
2 cups mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
1 1/2 cup skim milk
2 Tbs. flour
1 Tbs lemon juice
1 Tbs ketchup
1/4 tsp salt
1/4 tsp dried dill weed
1/2 cup light sour cream

Cook noodles to desired doneness as directed on package.  Drain, keep warm.
Meanwhile, spray large nonstick skillet with cooking spray.  Cook burgers as directed on package.  Remove from skillet.  Cut into 3/4 inch pieces; set aside.

In the same skillet, melt the margarine or butter.  Add mushrooms, onion and garlic; cook and stir over medium-high heat for 4-6 minutes or until mushrooms and onions are crisp tender.  Remove from heat.

In small bowl with wire whisk, combine 1/4 cup of the milk, flour, lemon juice, ketchup, salt and dill; blend well.  Stir in remaining milk.  Stir into mushroom mixture in skillet; cook over medium heat until mixture boils and thickens, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low; stir in burger pieces and sour cream.  Cook until thoroughly heated.  DO NOT BOIL!  (it will curdle)  Serve over hot cooked noodles.

Categories
Main Dish Pizza Vegetarian

Grilled Veggie Pizza

1 pizza crust, Boboli or other pre baked pizza crust
2 cups mixed vegetables, grilled
2 cups mozzarella cheese, cheddar and parmesan
1/2 cup pizza sauce
dash oregano
Assemble pizza and bake at 400 degrees for about 10 minutes.
4  Servings
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesean – Light Version

Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Eggplant:
2  large eggs, lightly beaten
1  tablespoon  water
2  cups  whole-wheat panko (Japanese breadcrumbs)
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2  cup  torn fresh basil
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2  teaspoon  crushed red pepper
1 1/2  teaspoons  minced garlic
1/4  teaspoon  salt
1  (16-ounce) container part-skim ricotta cheese
1  large egg, lightly beaten
Remaining ingredients:
1  (24-ounce) jar premium pasta sauce
1/4  teaspoon  salt
8  ounces  thinly sliced mozzarella cheese
3/4  cup  (3 ounces) finely grated fontina cheese
Preheat oven to 375°.
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
10  Servings
Categories
Casseroles Italian Main Dish Vegetables Vegetarian

Eggplant Parmesan

4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups low fat mozzarella cheese, shredded
1/4 cup Parmesan cheese
Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13×9″ baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.
8  Servings
Categories
Main Dish Pasta Vegetables Vegetarian

Creamy Veggies with Spaghetti

1/2 lb broccoli florets
1 cup sliced zucchini
1 cup sliced fresh mushroom
1 cup thinly sliced carrot
1 tablespoon olive oil
8 ounces spaghetti
1/4 cup chopped onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons flour
3 tablespoons chicken bouillon
1 teaspoon thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  
Cook spaghetti according to package directions.  
In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.
4  Servings
Categories
Breakfast Eggs Main Dish Vegetarian

Zucchini Pie

1 cup biscuit mix
½ cup vegetable oil
½ cup grated Parmesan cheese
5 eggs
1 teaspoon basil
1 tablespoon black pepper
1 tablespoon crushed garlic
3 cups zucchini, thinly sliced
Preheat oven to 350º F.
Combine all ingredients in a large mixing bowl and mix well. Prepare an 8×10 baking dish with non stick spray. Pour ingredients from mixing bowl into prepared baking dish.  Bake for 35 – 45 minutes, or until golden brown.  Test with a tooth pick. When inserted in the middle of the pie it should come out clean when pie is done.
 
Serves: 6
Notes from the Paula Deen Test Kitchen:  We found if you beat the 5 eggs first it will be easier to mix. We also added 1 teaspoon of salt. The pie rises and browns beautifully.
Categories
Casseroles Pasta Potatoes Vegetarian

Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)
3/4 cup butter
3 cups instant mashed potatoes, prepared
16 slices American cheese
2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.
Place half of the cooked noodles in the bottom of a 13×9 casserole dish.
Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.
Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes.  Serve.
6  Servings
Categories
Casseroles Cheese Pasta Vegetarian

Macaroni & Cheese

1 (16 oz.) package elbow macaroni
1/2 pound sharp cheddar cheese, shredded
1/2 pound gouda, shredded
1/2 pound jack cheese, shredded
1/2 pound Colby cheese, shredded
1/2 stick butter or margarine
3 tablespoons flour 
2 cups milk, or 1 cup milk and 1 cup beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
Boil macaroni according to package directions, drain and keep warm.  Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly.  Whisk in milk.  Stir until thickened, over low heat.  Mix in cheeses, reserving 1/2 cup of cheese.  Stir until melted and smooth.  Mix in cooked macaroni.
*To make baked macaroni & cheese:
Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs.  Bake for 30 minutes at 350. 
12  Servings
Categories
Casseroles Italian Main Dish Pasta Vegetarian

Inside Out Ravioli

1 lb ground beef
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (16 ounce) package pasta, of your choice cooked and drained
2 beaten eggs
1/2 cup soft breadcrumbs
2 cups shredded ricotta cheese
1 1/2 cups shreeded mozzarella cheese
2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste  Simmer 10 minutes.
Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.  Place 1/2 in a greased 13X9 baking dish.
Top with 1/2 of the meat sauce.   Repeat layers.
Cover and bake@ 350 degrees 40-45 minutes.  Sprinkle with mozzarella.  Let stand 10 minutes.

 8  Servings