Black Bean Nacho Bake
7 ounces shell or elbow macaroni, cooked and drained
1 can (15 ounces) black beans, rinsed and drained
1 can nacho cheese soup
1/3 cup milk
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese
In a bowl, combine macaroni and beans. Combine soup
and milk; stir into macaroni mixture. Transfer to a greased
8-inch square baking dish. Cover and bake at 350 degrees for
25 minutes. Uncover; sprinkle with tortilla chips and cheese.
Bake 5 to 10 minutes longer or until cheese is melted. Serves 4.
Black Bean Salad
16 ounce can black beans
1 1/2 cups corn kernels
1/2 cup prepared salsa
juice of 1 lime
1/4 cup chopped fresh cilantro
Drain beans; rinse and drain again. Place in bowl.
Add corn. Fold in salsa, lime juice and cilantro.
Serve immediately, or cover and refrigerate until
serving time. Serves 4-6.
Broccoli-Rice Casserole
6 ounce package wild rice mix
1 can cream of mushroom soup
10 ounces thawed frozen broccoli
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup milk
1/2 cup crushed chow mein noodles
Cook rice according to package directions, using 2 cups
water. Combine rice, soup, broccoli, cheese, onion, and
milk; stir well. Spoon mixture into a lightly greased
2-quart casserole dish. Bake uncovered at 350 degrees
for 35 to 40 minutes. Sprinkle with crushed noodles and
bake an additional 5 minutes. Serves 4-6.
Broccoli Wild Rice Soup
1 package (6 ounces) chicken wild rice mix
5 cups water
1 package (10 ounces) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can cream of mushroom soup
8 ounces cream cheese, cubed
In a large saucepan, combine rice, contents of seasoning
packet, and water; bring to a boil. Reduce heat; cover and
simmer for 10 minutes, stirring once. Stir in broccoli, carrot
and onion. Cover and simmer for 5 minutes. Stir in soup and
cream cheese. Cook and stir until cheese is melted. Serves 8.
Buffalo Potatoes
1 envelope onion soup mix
1/3 cup melted butter or margarine
2 to 4 tablespoons cayenne pepper sauce
2 pounds baking potatoes, sliced lengthwise into wedges
Blue Cheese dressing
Preheat oven to 450 degrees. In a 13x9-inch roasting pan,
blend onion soup mix, butter and pepper sauce. Add
potatoes and turn to coat. Bake, stirring occasionally,
for 45 minutes or until potatoes are crisp. Serve with
dressing. Makes about 4 servings.
Carrot Burgers
1 1/2 cups diced carrots
2 cups crushed cornflakes
2 eggs, beaten
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
2 tablespoons vegetable oil
Place carrots in a saucepan with a small amount
of water. Bring to a boil; reduce heat. Cover and
cook for 5 minutes or until tender; drain. In a bowl,
combine carrots, cornflakes, eggs, celery, onion, salt,
sugar and pepper; mix well. Form into six patties.
Heat oil in a skillet over medium heat; cook patties
for 3 minutes on each side or until browned.
Serve on hamburger buns if desired.
Celery Casserole
3 cups celery, sliced 1/4-inch thick
8-ounce can sliced water chestnuts
1 can (10.75 ounces) lower fat cream of chicken soup
2 teaspoons butter
1/2 cup fat free or lower fat buttery crackers (such as Ritz), crushed
1 ounce slivered or sliced almonds
Preheat oven to 350º. Cook celery in boiling, salted water in a
medium saucepan and heat to boiling. Cook for seven minutes.
Do not overcook. Drain. Combine in a large bowl with water
chestnuts and soup. Pour into greased, 1 1/2-quart casserole and
set aside. In a medium skillet, melt butter or margarine. Stir in
cracker crumbs and almonds. Pour over celery mixture. Bake,
uncovered, for 30 minutes.
Cheese-Stuffed Zuccini
8 medium zucchini
8 ounces shredded cheese
2 eggs, beaten
1 cup cooked rice
1/4 cup finely chopped onion
1/4 cup fine dry bread crumbs
1 tablespoon parsley flakes
1/2 teaspoon salt
seasoned salt
Parboil zucchini for about 5 to 7 minutes. Cool.
Cut in half lengthwise. Scoop out zucchini pulp,
leaving shell. Place zucchini cut side down to drain.
Chop pulp. Mix pulp with cheese (reserving 1/2 cup),
eggs, rice, onion, bread crumbs, parsley and salt.
Sprinkle zucchini shells with seasoned salt, then stuff
with cheese-rice mixture. Place in a greased 15x10x1-inch
pan. Bake at 350 degrees for 20 to 25 minutes or until
heated through. Last few minutes of baking, top with
remaining cheese. Makes 16 servings.
Fiesta Zucchini
2 zucchini, shredded
1 small onion, sliced
2 tablespoons oil
2 cups corn kernels
1 cup salsa
Sauté zucchini and onion in oil for about 5 minutes.
Stir in corn and salsa. Cook 2 minutes, or until tender.
Garlicky Veggie Ribbons
2 pounds zucchini and/or yellow squash
2 medium carrots, peeled
2 cloves garlic, peeled and chopped
2 teaspoons chopped fresh rosemary
2 tbsp olive oil
Using a vegetable peeler, slice zucchini and carrots lengthwise. In a
large nonstick skillet over medium-high heat, cook garlic and rosemary
in hot oil for 1 minute, or until fragrant. Stir in squash and carrots; cook
4 minutes, or until vegetables just begin to soften. Season with salt and
pepper to taste.
Lentil Burritos
2 cups water
1 cup dry lentils
2 tablespoons dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon hot pepper sauce (or more to taste)
1 small zucchini, chopped
1 cup taco sauce
1 cup shredded mozzarella or cheddar cheese
8 flour tortillas (7-inch)
In a saucepan, combine first six ingredients; bring to
a boil. Reduce heat; cover and simmer for 15 to 20
minutes or until lentils are tender. Drain if necessary. Stir
in zucchini, taco sauce and cheese. Place 1/2 cupfuls down
the center of each tortilla. Fold sides and ends over filling and roll up.
1/2 cup garden vegetable cream cheese spread
1 tablespoon milk
1 (16-ounce) prebaked Italian pizza crust
1 cup fresh very small broccoli florets
1/2 cup coarsely chopped cucumber
1/2 cup chopped yellow bell pepper
1/4 cup sliced green onions
1 cup cherry tomatoes, quartered
2 tablespoons chopped herbs (such as dill, chives, basil or parsley)
In small bowl, combine cream cheese spread and milk; mix until
blended. Spread over pizza crust. Top pizza with broccoli, cucumber,
bell pepper, onions and tomatoes. Sprinkle with herbs. To serve, cut into wedges.
Onion Cheese Soup
1 large onion, chopped
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
pepper to taste
4 cups milk
2 cups shredded Colby/Monterey Jack cheese
In a large saucepan, sauté the onion in butter.
Stir in the flour, salt and pepper until blended.
Gradually add the milk. Bring to a boil; cook
and stir for 2 minutes or until thickened. Stir in
cheese until melted. Serves 6.
Pinto Bean Casserole
1 package (9 ounces) tortilla chips
2 cans (30 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (15 ounces) diced tomatoes, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
shredded lettuce, sour cream, and salsa (optional)
Crush tortilla chips and sprinkle into a greased 13x9-inch baking
dish. In a large bowl, combine beans, corn, tomatoes, tomato sauce
and taco seasoning; mix well. Pour over chips. Sprinkle with cheese.
Bake uncovered at 350 degrees for 18 to 25 minutes or until heated
through. Serve with lettuce, sour cream, and salsa if desired.
Quinoa and Black Beans
1 teaspoon vegetable or olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels, or 1 can corn (drained)
1/2 cup diced red bell pepper
1 cup sliced mushrooms
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and
garlic, and sauté until lightly browned. Mix quinoa into the saucepan and
cover with vegetable broth. Season with cumin, cayenne pepper, salt, and
pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn, bell pepper, and mushrooms into the saucepan, and continue
to simmer about 5 minutes until heated through. Mix in the black beans and
cilantro. Heat through.
Savory Baked Soybeans
2 cups cooked soybeans, drained
2 cups tomato sauce
1 large yellow onion, peeled and finely diced
2 cloves garlic, peeled and minced
1 teaspoon dry mustard
2 teaspoons chili powder
1/4 teaspoon ground black pepper
2 tablespoons dark molasses
In a large Dutch oven, combine 2 quarts water with all
ingredients. Bake at 300 degrees for 3 hours, stirring
occasionally. If casserole becomes dry during cooking,
add water in small increments. Allow to cool 10 minutes
before serving. Serves 4.
Scentilentil Journey
1/2 cup sour cream
1/2 teaspoon curry powder
1 tablespoon olive oil
2 cloves garlic, minced
3 cups sliced mushrooms
1 1/2 cups chopped carrots
4 cups vegetable broth
1 cup uncooked long grain white rice
1 cup dried red lentils, sorted and rinsed
1 tablespoon grated ginger
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces frozen spinach, thawed, squeezed dry, and chopped
1/2 cup chopped green onions
In small bowl, combine sour cream with curry powder.
Cover and refrigerate until ready to use. In large saucepan,
heat olive oil over medium-high heat. Add garlic, mushrooms,
and carrots. Cook for 5 minutes, stirring often, until vegetables
are softened. Add broth, rice, lentils, ginger, coriander, cumin,
turmeric, salt and pepper, bring mixture to a boil. Reduce heat to low.
Cover and simmer for 20 minutes, stirring occasionally. Stir in
spinach and onions. Cover and simmer for 3-4 more minutes, until
rice and lentils are tender. Remove from heat and serve immediately.
Top each serving with a dollop of sour cream/curry mixture. Serves 4.
Szechuan Eggplant
3 tablespoons canola oil
1 teaspoon peeled and chopped fresh ginger
2 teaspoons garlic chili sauce
4 cups diced peeled eggplant
flavor packet from oriental-flavored ramen noodles
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
4 green onions, chopped
In a wok, heat oil over high heat until it is almost
smoking. Add the ginger and garlic chili sauce and stir-fry
for 2 minutes. Add the eggplant and stir-fry it until it begins
to soften, 3 to 4 minutes. Add the flavor packet and soy sauce
and stir-fry for 3 more minutes. Stir in sesame oil, seeds, and
green onions until they are well combined and heated through.
Sesame Broccoli Salad
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons honey
salt and pepper to taste
12 cups broccoli florets (from 2 large bunches)
1/2 cup sesame seeds, divided
Whisk soy sauce, vinegar, oil and honey in
a large bowl until blended. Season to taste with
salt and pepper. Steam broccoli florets until
crisp-tender, about 5 minutes. Cool. Stir sesame
seeds in heavy large skillet over medium heat until
golden about 5 minutes, transfer to small bowl; cool.
Mix broccoli and half of sesame seeds into dressing.
Let marinate at room temperature at least 30 minutes
or up to 2 hours, tossing occasionally. Transfer broccoli to
platter. Pour dressing over. Sprinkle with remaining sesame seeds.
Spinach Alfredo Lasagna
12 ounces lasagna noodles
10 ounces frozen chopped spinach, thawed and well drained
1 jar (17 ounces) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 cups shredded cheddar cheese
1 carton (15 ounces) ricotta or cottage cheese
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Soak the noodles in hot water for 15 minutes. Drain
noodles and set aside. Combine spinach, Alfredo sauce,
salt and pepper. In a bowl, combine egg and cheddar,
ricotta and Parmesan cheeses; mix well. In ungreased
13x9x2-inch baking dish, layer a third of the spinach mixture,
noodles, and cheese mixture. Repeat layers twice. Sprinkle
with mozzarella cheese. Cover and bake at 350 degrees for
45 minutes. Let stand 15 minutes before cutting.
Sweet Potato Enchiladas
5 sweet potatoes
1 (8 ounce) package cream cheese, softened
4 green onions, chopped
1 teaspoon chili powder
1 teaspoon ground cumin (optional)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup vegetable oil for frying
12 (7 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (8 ounce) package shredded Monterey Jack cheese
Bring a large pot of water to a boil over medium heat, and boil the sweet
potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
Place the sweet potatoes in a bowl, and mash them with the cream cheese,
green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9-inch
baking dish. Heat the oil in a skillet over medium-low heat, and fry the
tortillas, one at a time, for about 30 seconds per side. Remove the tortillas
with tongs, and drain on paper towels. Place about 1/3 cup of sweet potato
filling down the center of each tortilla, roll it up, and place filled tortillas seam
side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and
sprinkle with Monterey Jack cheese.
Vegetable Stuffed Portobellos
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2 tablespoons olive oil, divided
1 tablespoon water
1 teaspoon dried rosemary, crushed
1 garlic clove, peeled and halved
1/4 teaspoon salt
1/4 teaspoon pepper
4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
1 medium sweet red pepper, finely chopped
1 medium red onion, finely chopped
1 medium zucchini, finely chopped
1/2 cup shredded pepper Jack cheese
In a food processor, combine the beans, 1 tablespoon oil, water, rosemary,
garlic, salt and pepper. Cover and process until pureed; set aside. Place
mushrooms on a broiler pan coated with cooking spray. Broil 4 inches from
the heat for 6-8 minutes on each side or until mushrooms are tender. Meanwhile,
in a small nonstick skillet coated with cooking spray, sauté the red pepper, red
onion and zucchini in remaining oil until tender. Spread about 1/3 cup reserved
bean mixture over each mushroom; top with 1/2 cup vegetable mixture. Sprinkle
with cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
White Bean Patties
1 15.5-ounce can cannellini beans, drained and rinsed
1 large egg
3 tablespoons all-purpose flour
2 tablespoons olive oil, or as needed
2 tablespoons lemon juice
3 cloves garlic, minced (1 tablespoon)
1 cup frozen peas
1/2 cup Italian-seasoned breadcrumbs
1/2 cup spaghetti sauce for garnish, optional
1/2 cup chopped flat-leaf parsley, for garnish
Purée first 6 ingredients in food processor or blender until smooth, adding
more oil if needed to process. Transfer to bowl. Fold in peas and breadcrumbs.
Season to taste with salt and pepper. Shape mixture into 6 patties, about 1/3
cup each. Spray large skillet with cooking spray, and warm over medium heat.
Cook patties 5 minutes, or until golden. Spray tops of patties, flip and cook 5
minutes more, or until golden. Meanwhile, warm spaghetti sauce, if using, in
small pan or microwave. Serve patties with spaghetti sauce, if desired, and parsley.
White Cheddar and Squash Casserole
4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Melt 2 tablespoons butter in a large skillet over medium-high heat;
add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 teaspoons
salt, and pepper; cover and cook, stirring occasionally, 15 minutes or
until squash is tender. Remove from heat; drain well. Melt remaining
2 tablespoons butter in a saucepan over medium-high heat; whisk in
flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and
simmer 2 minutes. Remove from heat; whisk in cheese and remaining
1/2 teaspoon salt. Gently stir together squash and cheese mixture in a
large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle
breadcrumbs evenly over top. Bake at 400° for 20 minutes or until
bubbly. Let stand 10 minutes before serving.
Zucchini Enchiladas
1 tablespoon olive oil
1 garlic clove, minced
1 medium zucchini, cut into thin strips lengthwise
1/2 bell pepper, seeded and cut into strips lengthwise
1/4 teaspoon (or more to taste) chili powder
4 flour tortillas
1 15-ounce can enchilada sauce
1 cup grated Jack or Cheddar cheese
In skillet on high, heat olive oil one minute. Add garlic,
zucchini, bell pepper and chili powder. Cook 4 minutes, or
until vegetables are lightly browned. Lay tortillas flat and
spread vegetables on one side, then roll up. In oiled baking
dish, lay tortillas side by side. Pour enchilada sauce over and
top with cheese. Bake at 350 degrees for 20 minutes, or until
cheese is bubbly. Serves 2.
