Mary Ann's Complete Recipe Collection -
Main Dish/Vegeterian
Mary Ann's Complete Recipe Collection -
Main Dish/Vegeterian
INGREDIENTS FOR THE PICKLED ONIONS:
• 1 lime
• 1 red onion or shallot, thinly sliced
• Salt, as needed
• Sugar, as needed
FOR THE CHILI:
• Olive or grapeseed oil
• 1 large onion, chopped
• 3 garlic cloves, or to taste, minced
• 1 teaspoon chile powder
• 1 teaspoon dried oregano
• 2 (15-ounce) cans beans, drained
• 1 (15-ounce) can diced tomatoes
• Salt, to taste
• Fresh cilantro, diced avocado and sour cream, for garnish (optional)
PREPARATION
1. Make the pickled onions: Squeeze the lime juice into a bowl and add the onion or shallot, a large pinch of salt and a small pinch of sugar. Let rest for 20 minutes while you make the chili.
2. Heat a large skillet, then add the oil. When hot, add the onion and sauté until softened. Add the garlic, chile powder and oregano and sauté until fragrant. Add the beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
3. Taste and add more salt, chile and/or oregano to taste. Serve with the pickled onion and any of the garnishes you like.
If you keep canned beans, tomatoes, onion and garlic in your pantry, you can make this dish on any weeknight without having to shop. The pickled onions aren’t strictly necessary, but they are simple to make and add a welcome tangy contrast to the beans. Pickled peppers are a fine substitute. If you have a bell pepper or jalapeño or two, chop them up and sauté them with the onions. And if you want to be fancy, grate the zest off the lime before juicing for the pickles, and stir it into the sour cream.
Makes 4 servings. 30 minutes prep
Recipe Contributed by
Martha Hubner from the NYT
Crust:
1 cup Grated Raw Cauliflower or 100 g (2 Greens)
1/4 cup Egg Whites from the carton (1/8 Lean)
1/2 cup or 2 oz 2% Reduced Fat Three Cheese Mexican Blend (4/8 Lean)
1/8 tsp garlic powder - optional (1/4 Condiment)
1/8 tsp basil - optional (1/8 Condiment)
Toppings:
1/4 cup + 2 tbsp or 1.5 oz 2% reduced fat Mozzarella cheese (3/8 Lean)
1/2 cup Italian diced tomatoes or Rotel tomatoes, canned - less than 5 g of carbs per serving or an approved pasta sauce such as 1/4 cup Bella Vita Roasted Garlic Pasta Sauce 1
Directions:
Measure out 1/2 cup diced tomatoes and puree in blended or chopper. I just pulsed for a few seconds in my little chopper. Set aside. Or you can use an approved pasta sauce such as Bella Vita roasted garlic pasta sauce. It also comes in spicy tomato, tomato basil, and meat flavored.
Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, cheese, garlic powder and basil until mixed completely. Spoon mixture on prepared pan. Use the back of a spoon to thin out mixture (or your hands) and form a circle about the size of a dinner plate without the rim. The thinner the crust the less chance of it being soggy. Bake for 25 minutes. Carefully flip the pizza crust over using a spatula to lift all edges of the crust off the parchment first. Bake an additional 10 to 15 minutes until edges are really brown and crisp. Mine are usually burnt around the edges but it won't taste burnt. Let cool.
Add tomato sauce and cheese on top. Broil until cheese is melted about 5 to 10 minutes. If you are making several cauliflower pizza crusts like I usually do, you can put the cooled crusts in gallon size Ziploc bags Green)
. I usually can fit 4 to 5 pizza crusts in a Ziploc bag. No need to wrap each one in foil. They won't stick to each other. When ready to eat, take it out of the freezer as you would a normal store bought frozen pizza. Top with sauce and toppings. Bake for about 10 minutes at 425 degrees or until cheese has completely melted. I can usually get 4 to 5 pizzas from one head of cauliflower! Enjoy!
1 Complete Lean and Green Meal, 0.37 Condiments (Not even 1 Condiment!), with no Healthy Fat required
Recipe Contributed by
Carla Harris via Mary Ann Laun
2 c. cooked rice (3/4 c. uncooked)
1 c. grated sharp cheese
1/4. c. butter, melted
salt and pepper
2 T. chopped onion
1 c. chopped parsley
3 well beaten eggs yokes
3 stiff beaten egg whites
Combine all ingredients except egg whites, blend thoroughly. Fold in egg whites. Bake in greased baking dish at 350. 25 minutes. Served 8
Susie found among other recipes, Manu's writing. her friend Polly Kessler
Recipe Contributed by
Susie for Mana (Gala Pruett)
1 pkg. Ziti - cooked/drained
1 lrg. can crushed tomatoes
1 15 oz. can tomato sauce ( use hunts and only 3/4 of the can)
1 bag shredded cheddar cheese ( 2 1/2 cup bag)
1 bag shredded Monterey jack cheese
1 pint half & half - use 3/4 of a pint
1 red pepper
1 green pepper
1 yellow pepper
1/2 onion thinly sliced/diced
garlic, seasoning salt & pepper to taste
350 1 hour OR in crock pot (5 hours)
If dry add more tomato sauce alternating with the half & half that is
left. You do not want this dry. You may add sausage for a non vegetarian option.
Mary Ann,
This is a very good recipe. I made it in the crock pot one day when
I worked in the yard all day. What a great thing to come in and
enjoy after working hard all day. My sister puts Italian sausage in
hers. Jennifer
Recipe Contributed by
Jennifer Cooper
For the vinaigrette:
2 T lemon juice
1 T. fresh minced rosemary
1/4 c extra virgin olive oil'
For the lentils
1 pound coarse chopped carrots
2 shallots, cut lengthwise into thin wedges
2 T. Extra virgin olive oil
1 pkg. Trader Joes steamed lentils OR
1 1/2 c. brown lentils or green Puy lentils
1 bayleaf
1 garlic clove, crushed flat but left whole
Put carrots and shallots in a baking dish and drizzle with olive oil, Toss to coat. Spread out into a single layer. Season with 1 tsp salt and a grinding of pepper.
Roast about 20 minutes until browned in spots and lender but not mushy
Tomato the vinaigrette... In a large bowl, whisk together the lemon juice, rosemary, and olive oil until emulsified.
When carrots and shallots are done, place them and a package of lentils in the bowl with the salad dressing and toss gently to combine. Serve warm.
If you are cooking the lentils, combine them with bayleaf, garlic and 4 cups of water and bring to a boil over a medium high heat. Reduce the heat to medium-low, cover and simmer until the lentils are slightly undercooked, about 12-15 minutes. Stir in a 1/2 teaspoon salt and cook ten minutes longer until the lentils are tender but hold their shape. Drain the lentils in a colander and discard the bay leaf and garlic
Serves 4
Preheat oven to 425 degrees
Recipe Contributed by
June Make
1/2 - 3/4 pounds smoked ham hock
3 14-16 ounce cans red beans
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon red pepper flakes
1/2 teaspoon salt or to taste
1/4 cup lard + 1 tablespoon
1/4 teaspoon fresh ground pepper
Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water. Simmer on medium heat for an hour until the meat starts to loosen from the bone. Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. beans should be chopped and liquid thick. Now add the 3rd can of beans that have been drained of their liquid. Process just for a second or two you want these beans to remain almost whole.
Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.
Serve over a premium cooked and drained long grain rice.
Author: CopyKat Recipes
Recipe Type:Main Dish
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 10
Popeyes Red Beans and Rice is a hearty dish that will remind you of many dishes that are served in New Orleans. Here we use canned beans to help save you cooking time.
Recipe Contributed by
Mary Ann Laun
1 very large zucchini or maybe about 6 small ones- chopped coarsley
1-1/2 cups of Mrs Cubbison's stuffing mix
2-3 oz cheddar cheese, hand-shredded
1/4 cup minced red onion
1 1/4 tsp salt
1/4 cup grated Parmessan cheese, divided
2 eggs, hand-beaten
tomatoes - tiny/small ones from the garden
parsley
1/2-1 cup sour cream
1 tbsp butter, diced
Pre-heat oven to 350. Cook chopped zucchini for about 15 minutes in boiling water (low). Drain.
Combine in med. bowl: zucchini, stuffing, tomatoes, cheese, onion, parsley, salt, most of Parmessan cheese, and beaten eggs. Add sour cream and stir to mix. Dot top with butter and add remaining Parmessan.
Bake for 30 minutes
We found a similar stuffed zucchini recipe but since I had already cut the zucchini up, we changed it to a casserole. We both enjoyed it and said for vegetarians it would be a good replacement for a turkey dinner as it had all the good flavors with the stuffing.
Recipe Contributed by
Patty Kuchenski
3 lbs. asparagus, cleaned and trimmed (microwave for 3 minutes or blanched)
Melt 2 cubes butter. Add 1 package Lipton Dry Onion Soup Mix. Stir and pour mixture over asparagus in 9 x 13 pan. Top with 1 cup mozzarella or jack cheese. Bake at 450 for 10-12 minutes.
Recipe Contributed by
Susan Pruett
Vegetable Provencal Tian Good olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 pound medium round potatoes, unpeeled
3/4 pound zucchini
1 1/4 pounds medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves, plus extra sprigs
2 ounces Gruyere cheese, grated
Preheat the oven to 375 degrees F.
Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
Ina Garten
Recipe Contributed by
Mary Ann Laun
10 Lasagne Noodles
2 Pkg. Spinach (10 oz. size)...Cooked fresh spinach is best
1/2 Cup Chopped Onion
1 Cup Grated Raw Carrots
2 Cup Sliced Fresh Mushrooms
1 Can (15 oz.) Tomato Sauce
1 Can (16 oz.) Tomato Paste
1/2 Cup Chopped Olives
1 1/2 tsp. Dried Oregano
2 Cup Cream style Cottage Cheese
1 Lb. Sliced Jack Cheese
1/4 Cup Grated Parmesan Cheese
Boil noodles for 10 minutes, drain. Prepare spinach or defrost. Saute onions in oil. Add carrots, mushrooms, cook until crisp tender. Stir in tomato sauce, paste, olives, oregano. Grease 13x9x2" pan. Layer in 1/2 noodles, cottage chesse, spinach, sauce mixture and 1/3 of the cheese slices. Repeat, placing remaining 2/3 jack cheese on top. Sprinkle with parmesan. Bake 375 degrees for 30 minutes.