Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
- 1 cup tofu (paneer)
- 1 cup low-fat plain yogurt, beaten
- 3/4 cup whole wheat flour
- 2 teaspoons honey
- salt
Recipe
- 1 mix tofu (paneer) with honey and yogurt.
- 2 beat well.
- 3 sift flour and salt.
- 4 beat into the tofu mixture, ensuring that the resultant batter is a thin one.
- 5 grease a hot griddle.
- 6 drop spoonfuls of the mixture onto the hot and greased griddle.
- 7 cook until browned on both sides.
- 8 top with a mixture of honey and melted butter.
- 9 serve hot.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- Servings: 4
- 1 (15 ounce) can refried beans, w/sausage
- 8 ounces shredded cheddar cheese (or whatever kind you like or 16 oz's if you're feeling a little skinny)
Recipe
- 1 spread the contents of the can of beans evenly onto a dinner plate.
- 2 sprinkle with cheese.
- 3 nuke in the microwave til cheese is melted-- beans should be fairly warm by then.
- 4 grab some chips (any kind), watch for any big people that will try to block your path, and pig out.
- 5 when you quit eating this dish, you may get withdrawal symptoms.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 4 boneless skinless chicken breasts
- 1 cup healthy choice pasta sauce (i use the garlic and herb one)
- 1 cup bean sprouts
- 1/4 red onion
- garlic powder
Recipe
- 1 spray a deep dish, plug in frying pan with pam.
- 2 sauté chopped red onion and garlic powder.
- 3 while onions are frying coat each chicken breast with healthy choice — you don't need too much.
- 4 add chicken to frying pan — you will have to add water once in a while to pan so that it doesn't' burn.
- 5 once the chicken has started cooking add bean sprouts and more healthy choice sauce.
- 6 add garlic powder.
- 7 cover and simmer until chicken is done.
- 8 presto you have a healthy dinner that everyone will like.
- 9 i also add broccoli or zucchini if i have it at home.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
- 1 (19 ounce) can corn niblets (drained)
- 1 (14 ounce) can baked beans in tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup nacho chip (crushed)
- 1 cup approximately left over turkey taco meat
- 1 cup left over pico de gallo or 1/2 salsa, and 1/2 diced tomato's
Recipe
- 1 mix all ingredients in a decent size casserole dish (i have used the slow cooker).
- 2 reserve a little bit of cheese to sprinkle on top.
- 3 put in oven heated to 350 for 20 minutes with the lid on.
- 4 remove lid for another 5 minutes.
- 5 let cool. this is very hot.
- 6 i serve this with plain yogurt for the kids and try to reserve a bit of pico de gallo to top mine.
- 7 this can also be wrapped in a tortilla and possibly taken for lunch the next day. or served with chips as a dip.
Total Time: 38 mins
Preparation Time: 16 mins
Cook Time: 22 mins
Ingredients
- Servings: 4
- 8 ounces dreamfields low-carb linguine or 8 ounces whole wheat linguine
- 1 medium onion
- 1 garlic clove
- 1 (15 ounce) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 2 (15 ounce) cans stewed tomatoes, presliced
- 1/2 cup medium pace picante sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 4 ounces shredded low-fat monterey jack and colby cheese
- 1/4 cup chopped fresh cilantro
Recipe
- 1 cook pasta using package directions; drain. rinse with cool water; drain again. cover to keep warm.
- 2 chop onion coarsely. mince garlic. drain and rinse black beans.
- 3 heat oil in a large skillet over medium-high heat until hot. add onion and garlic and mix well. sauté until onion is tender (about 3 minutes).
- 4 add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. bring to a boil, stirring occasionally. reduce heat to low and cover.
- 5 simmer the sauce, stirring occasionally, for 15 minutes; remove cover. increase heat to medium-high. cook, stirring frequently, until of the desired consistency, about 5 minutes.
- 6 place hot cooked pasta on a serving platter. spoon sauce over pasta. sprinkle with colby jack. top with cilantro (optional) serve with garlic bread on the side.
Total Time: 1 hr 25 mins
Preparation Time: 25 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 sweet potatoes, peeled and diced
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can petite diced tomatoes with juice
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 cup dried brown lentils, rinsed
- 1 cup dried split red lentils, rinsed
- 6 cups water or 6 cups vegetable stock
- 1/4 cup fresh cilantro leaves, minced
- pepper, to taste
- salt, to taste
Recipe
- 1 heat the oil in a large pot over medium heat. add the onion, sweet potato, and garlic. cover and cook about 15 minute or until softened.
- 2 add the tomatoes and their juice.
- 3 stir in the ginger, cumin, coriander, and cayenne. add the lentils and water (or stock) and bring to a boil.
- 4 reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
- 5 add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
- 6 serve hot.
Total Time: 10 mins
Preparation Time: 5 mins
Cook Time: 5 mins
Ingredients
- 12 cups water
- 1/4 cup salt, divided
- 3 cups edamame, in the pod trimmed
- 1/4 teaspoon sesame oil
Recipe
- 1 in a saucepan bring water and 3 tablespoons salt to a boil. add edamame and boil until tender-crisp, about 6 minutes.
- 2 drain beans and transfer to a large bowl. add remaining salt and sesame oil and toss to coat.
