BLACK-EYED PEA CHILI
This comes from Vegetarian Times, and begins, “Like any good chili, this black-eyed pea version is even tastier the second day.” Serves 4.
To view this online, click here.
Ingredients:
1/2 lb. dried black-eyed peas (1 1/4 cups)
2 Tbs. coconut oil
1 small onion, diced (1 cup)
1 small green bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
1 15-oz. can fire-roasted tomatoes
2 Tbs. tomato paste
1 Tbs. chili powder
1 cup low-sodium vegetable broth
4 green onions, thinly sliced (1/2 cup)
Instructions:
Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
Nutrition Information: Calories: 308;Protein: 15 g; Total Fat: 8 g; Saturated Fat: 6 g; Carbohydrates: 47 g; Cholesterol: 0 mg; Sodium: 335 mg; Fiber: 14 g; Sugar: 13 g
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ASPARAGUS-PESTO LASAGNA
This is from the April 2006 issue of Vegetarian Times, and begins, “This recipe uses two popular Italian lasagna fillings: asparagus and pesto.” Serves 10.
To view this online, go to http://www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/
1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
* Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.
nutritional information Per SERVING: Calories: 413; Protein: 21 g; Total Fat: 17 g; Saturated Fat: 8 g; Carbohydrates: 44 g; Cholesterol: 44 mg; Sodium: 686 mg; Fiber: 2 g; Sugar: 8 g
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
MARINATED CUCUMBER SALAD
Servings: 5
Source: The Diabetic Newsletter
Find this recipe at: http://diabeticgourmet.com/recipes/html/4.shtml
Ingredients
1/2 cup Italian dressing (low-calorie)
1/8 teaspoon pepper
1 medium cucumber, peeled and thinly sliced
1/4 cup radishes, thinly sliced
2 tablespoons fresh parsley, chopped
Directions
Combine Italian dressing and pepper in a medium bowl; stir well.
Add cucumber, onion, radishes, and parsley.
Toss gently to coat.
Cover and marinate in refrigerator for at least 4 hours.
Serve salad and enjoy.
Nutritional Information Per Serving: Calories: 21; Protein: Trace g; Fat: Trace g; Sodium: 5 mg; Cholesterol: 0 mg; Carbohydrates: 4 g; Exchanges: Free
WILD BLUEBERRY CHEESECAKE SMOOTHIE
This is from Kaleigh McMordie, MCN, RDN, LD, at VeryWell. Kaleigh wrote, “Smoothies are a great way to pack a lot of nutrition into a single meal, especially if you're on the go. They can also be loaded with sugary syrups and fat if you aren't careful when grabbing a smoothie away from home. For a nutritious smoothie you can feel good about, skip the shop and make this tasty version at home.
“Frozen wild blueberries are extra sweet and pack a lot of flavor and antioxidants into this wild blueberry cheesecake smoothie. They also make this smoothie extra cold and frosty without having to use ice. Research suggests that daily blueberry consumption could lower blood pressure due to the production of nitric oxide.
“The Greek yogurt and avocado duo lends a luxurious creamy texture and also contributes healthy fats, fiber, and plenty of protein to keep you fueled and full. Make this smoothie for a sweet breakfast treat, or split it in half for a healthy snack or dessert.”
Total Time: 5 minutes; Prep: 5 minutes; Cook: 0; Yield: 1 serving.
This can be viewed online here. It can also be found at Kaliegh’s website, Lively Table.
Ingredients
1 cup wild blueberries, frozen
1/2 small avocado
3/4 cup nonfat plain Greek yogurt
1/2 cup skim milk
1 teaspoon vanilla
1 teaspoon honey
1/2 lemon, juiced
Preparation
Add all ingredients to a high powered blender and blend until smooth. You may need to add more milk to your desired consistency.
Pour into a glass and enjoy.
Ingredient Variations and Substitutions
You can typically find wild blueberries in the freezer section of your grocery store. If you can’t find them, you can substitute regular frozen blueberries, but they will not be as sweet.
This is a great smoothie recipe to disguise veggies, so add a handful of spinach if you want to get a little more vegetable power.
To make this smoothie dairy-free, use dairy-free yogurt, such as Silk, and unsweetened dairy-free milk of your choice.
Cooking and Serving Tips
This recipe makes a meal-sized smoothie. For a post-workout snack or a healthy dessert, divide into two servings.
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