1 cup oats
1/2 cup yogurt
1/2 cup milk
Fruit such as raisins, dates, apricots
Nuts
Mix all together the night before. Serve with milk. Can also add other fruit.
This recipe is from Diane and is a great quick breakfast.
Wednesday, May 2, 2007
Tuesday, May 1, 2007
Roasted Vegetable Wraps with Garlic Mayonnaise
Prep: 15 min
Bake 15 min
1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2 inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tbl olive oil
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas
1/1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tbl finely chopped fresh parsley
1 tsp chopped garlic or 1/4 tsp garlic powder.
Mix all ingredients.
1. Heat over to 450. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.
2. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Spread about 2 tsp Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with 1/6 of vegetable mixture, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce.
4. Fold one end of tortilla up and 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Recipe from Betty Crocker Vegetarian Cooking. p. 60
Bake 15 min
1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2 inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tbl olive oil
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas
1/1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tbl finely chopped fresh parsley
1 tsp chopped garlic or 1/4 tsp garlic powder.
Mix all ingredients.
1. Heat over to 450. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.
2. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Spread about 2 tsp Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with 1/6 of vegetable mixture, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce.
4. Fold one end of tortilla up and 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Recipe from Betty Crocker Vegetarian Cooking. p. 60
Oriental Wild Rice Soup
Prep: 5 min
Cook 1 hour
1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/ 1/2 cups sliced mushrooms
1 1/2 cups 1/2 inch pieces Chinese pea pods
3 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Chopped fresh cilantro, if desired
1. Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
2. Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
3. Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.
Recipe from Betty Crocker's Vegetarian Cooking, p. 17
Cook 1 hour
1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/ 1/2 cups sliced mushrooms
1 1/2 cups 1/2 inch pieces Chinese pea pods
3 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Chopped fresh cilantro, if desired
1. Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
2. Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
3. Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.
Recipe from Betty Crocker's Vegetarian Cooking, p. 17
Lemon-Pepper Pasta and Asparagus
Prep: 10 min
Cook 15 minutes
2 cups uncooked farfalle (bow-tie) pasta
1/4 cup oliver oil
1 medium red bell pepper, chopped
1 pound asparagus, cut into 1-inch pieces
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbl lemon juice
1 can navy beans, rinsed and drained
Freshly ground pepper
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 12-inch skillet over medium-ghigh heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper
Recipe from Better Crocker's Vegetarian Cooking p. 150
Cook 15 minutes
2 cups uncooked farfalle (bow-tie) pasta
1/4 cup oliver oil
1 medium red bell pepper, chopped
1 pound asparagus, cut into 1-inch pieces
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbl lemon juice
1 can navy beans, rinsed and drained
Freshly ground pepper
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 12-inch skillet over medium-ghigh heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper
Recipe from Better Crocker's Vegetarian Cooking p. 150
Mediterranean Risotto
Prep: 10 min
Cook 25 min
4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli
1/2 cup oil-packed sun-ddried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 tsp dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
lemon juice
1. Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2. Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally until rice is almost tender and creamy.
3. Stir in remaining ingredients. Cook 3 to 5 minutes.
The lemon juice is my addition to this recipe to give it a bit of zip.
This recipe is from Better Crocker's Vegetarian Cooking p. 154
Cook 25 min
4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli
1/2 cup oil-packed sun-ddried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 tsp dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
lemon juice
1. Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2. Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally until rice is almost tender and creamy.
3. Stir in remaining ingredients. Cook 3 to 5 minutes.
The lemon juice is my addition to this recipe to give it a bit of zip.
This recipe is from Better Crocker's Vegetarian Cooking p. 154
Whole Wheat Bread
1 1/2 cups warm water
3 Tbs oil
6 Tbs brown sugar (have used 5 Tbs)
2 1/4 tsp salt
3 Tbs powdered milk
3 1/2 cups whole wheat flour
1/2 cup oat bran
1 Tbs active dry yeast
Can use 4 cups whole wheat flour in place of oat bran.
Recipe from Elinda.
3 Tbs oil
6 Tbs brown sugar (have used 5 Tbs)
2 1/4 tsp salt
3 Tbs powdered milk
3 1/2 cups whole wheat flour
1/2 cup oat bran
1 Tbs active dry yeast
Can use 4 cups whole wheat flour in place of oat bran.
Recipe from Elinda.
Breakfast Sausage
1 lb. Ground pork
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water
Mix all together. Fry a small bit to taste and adjust spices accordingly.
Recipe from this website.
I have used this sausage for the Overnight egg casserole and also just fried with scrambled eggs.
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water
Mix all together. Fry a small bit to taste and adjust spices accordingly.
Recipe from this website.
I have used this sausage for the Overnight egg casserole and also just fried with scrambled eggs.
Chicken-Broccoli Casserole
2 (10 oz) pkgs frozen broccoli or 3 heads of fresh broccoli
Cook 5 minutes and drain. Arrange in a greased 9 x 13 bake dish
2 or 3 cups chopped cooked chicken
2 (10 oz) cans cream of chicken
1/3 cup mayonnaise
1/2 cup chopped onion
1 tsp lemon juice
1/4 tsp curry powder
Mix well and pour over broccoli.
3/4 cup grated cheese
Sprinkle over mixture
1 1/2 cup bread crumbs
2 tbsp melted butter
Mix and sprinkle over top
Bake at 350 degrees for 25 to 30 minutes
10 servings
My variations:
1 recipe of cream of whatever soup mix
1/2 to 1 cup of sour cream
This recipe is from Mennonite Country-Style Recipes & Kitchen Secrets. For some reason this one is hidden in there. I can't find it under broccoli or under chicken.
Cook 5 minutes and drain. Arrange in a greased 9 x 13 bake dish
2 or 3 cups chopped cooked chicken
2 (10 oz) cans cream of chicken
1/3 cup mayonnaise
1/2 cup chopped onion
1 tsp lemon juice
1/4 tsp curry powder
Mix well and pour over broccoli.
3/4 cup grated cheese
Sprinkle over mixture
1 1/2 cup bread crumbs
2 tbsp melted butter
Mix and sprinkle over top
Bake at 350 degrees for 25 to 30 minutes
10 servings
My variations:
1 recipe of cream of whatever soup mix
1/2 to 1 cup of sour cream
This recipe is from Mennonite Country-Style Recipes & Kitchen Secrets. For some reason this one is hidden in there. I can't find it under broccoli or under chicken.
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