Vegetarian Meals Recipes (Most Popular)
http://www.foodnetwork.com/recipes/giada-d
e-laurentiis/cheesy-baked-tortellini-r
ecipe/index.html
This is SG's recipe, but I've omitted the following ingredients from the nutritional info (I've entered pumpkin butter separately):
1-1/2 cups pumpkin butter (2 T in each crepe), warmed
fat free whipped topping (optional)
powdered sugar (optional)
Taken from America's Test Kitchen. I halved the recipe but added the full amount of romaine. This is absolutely delicious, especially when eaten with pita bread and hummus.
Cook pasta according to package directions, drain, reserving 1 cup of cooking liquid
In large skillet heat oil over a medium heat, add the garlic and cook until golden. Add the red pepper flakes and cook an additional 30 seconds. Add the broccoli, season with salt and pepper. Add 1/2 cup of cooking water, cover, and cook for 5 minutes stirring occasionally until broccoli is tender. Add an additional 1/2 cup of cooking water to sauce, add drained pasta, toss to coat evenly, cover & cook one minute longer. Divide pasta between 4 bowls and serve immediately.
This is adapted from a recipe on Epicurious. Add a diced jalapeno or poblano if you like heat!
This recipe is from the Quaker Oats website, although I didn't use Quaker Oats :) It makes 4 servings; since there are only two of us, I like to freeze two individual portions in ziplock baggies to reheat later. I usually top with a few crushed pecans and a tiny bit of brown sugar. Enjoy!
This is a super easy and very tasty low cal/ low sodium cole slaw that really tastes great! By the way, I stole the recipe from Donita so I want to tip my hat and say thanks for a very good recipe!
I found this recipe on Food Network by Alton Brown, it is the best Mac and cheese i have ever had and everyone i have made it for loves it. I changed it a bit with the 2% milk and 2% cheese to cut some calories. Please enjoy!!!
A yummy vegetarian version of crab cakes, made with shredded zucchini and seasoned with Old Bay
The bright orange of the squash and the crimson of the adzuki beans make this quite a beautiful dish. If you like, substitute the more readily available red kidney beans for an equally dramatic effect. The beans get a 14 minute head start before the quick-cooking squash is added. Serve over noodles or rice to absorb the abundant sauce.