Ranch Potato Casserole

Ingredients:

• 5 large potatoes, skin on, quartered
• 1 cup ranch dressing
• ½ cup sour cream
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheese
• Salt & pepper to taste

 

Directions:
Prep Time: 10 min Total Time: 45 min Yield: 5-6

1. Preheat oven to 350 degrees. While preheating, boil potatoes for about 10 minutes. Rinse and dry.
2. In a bowl mix remaining ingredients then add boiled potatoes until well coated
3. Place in casserole dish, sprinkling a bit more cheese on top and bake for 20 min.

Approx. Calories 275 per serving

Fresh Quinoa Pilaf

Ingredients:

• 1 tablespoon olive oil, plus
• 1/2 tablespoon olive oil
• 3/4 cup quinoa, cooked
• 1 1/2 cups water or 1 1/2 cups broth
• 1/2 teaspoon salt
• 1/3 cup walnuts
• 1/4 cup dill
• 1 teaspoon lemon juice 

Directions:

Prep Time: 10 min Total Time: 35 min Yield: 4

1. In a saute pan, pour in the quinoa, broth, tbsp of oil and salt. Cook covered over low heat for about 20 minutes or until water is absorbed and quinoa is tender.
2. While the rice is cooking, lightly toast the walnuts then chop coarsely.
3. Fluff the quinoa with a fork and stir in the walnuts, dill, lemon juice and 1/2 tablespoon olive oil.

Approx. Calories 350 per serving

Mushroom and Almond Rice Pilaf

Ingredients:

• 1 small onion, chopped 
• 1 cup uncooked rice
• 1/4 cup margarine
• 1 can sliced mushroom
• 1/2 cup roasted almonds
• 1 cup chicken broth
• 3/4 cup water
• 1 teaspoon salt
• 1/8 teaspoon pepper

Directions:

Prep Time: 10 min Total Time: 45 min Yield: 4

1. Brown onions in margarine while cooking rice, cook only about half way through rice.
2. Mix together with remaining ingredients in a shallow baking dish.
3. Bake for 20 min. at 375 degrees.

Approx. Calories 410 per serving

Potato & Asparagus Toss

Ingredients:

• 2 lbs small red potatoes (cooked until tender)
• 1 lb asparagus, trimmed (cooked until firm-tender)
• 1 medium sweet onion, coarsly chopped
• 1/4 cup fresh basil leaf
• 1/4 cup balsamic vinegar
• 2 cloves chopped garlic
• 2 tablespoons fresh lemon juice
• 1 dash Worcestershire sauce
• 1/2 cup olive oil
• 2 tablespoons Dijon mustard
• salt and pepper

Directions:
Prep Time: 10 min Total Time: 60 min Yield: 6

1. In a large bowl, combine the potatoes, green beans, onion and basil.
2. Mix/whisk all the vinaigrette ingredients togther (I like to shake it in a small jar).
3. Add in the Balsamic vinaigrette mixture to the warm potato/bean mixture; toss well to coat.
4. Season with salt and pepper to taste.

Approx. 340 calories per serving

Slow-Baked Mac and Cheese

Ingredients:

• 1 1/2 cups milk
• One 12 oz can evaporated milk (evaporated milk keeps the egg and milk from curdling)
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
• 3 large eggs
• 1/2 tsp salt
• 3 cups (12 oz) shredded cheese
• 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese

Directions:

Prep Time: 10 min Total Time: 3 hrs 10 min Servings:

1. Spray the inside of your slow-cooker with cooking spray or grease it with olive oil.
2. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).
3. Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.
4. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
5. After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender.
6. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

Approx. xx calories per serving.

Hashbrown Breakfast Pie

Ingredients:

• 2 cups frozen hash brown potatoes, thawed
• 2 cups frozen broccoli florets, steamed
• 1 can mushroom tops, drained
• 1 cup cheese casserole blends
• 4 eggs
• 1/4 cup 1% milk
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/4 tsp pepper

Directions:

Prep Time: 10 min Total Time: 45 min Yield: 4

1. Preheat oven to 375 degrees.
2. Lightly press harsh brown potatoes into greased 9-inch pie plate to form crust.
3. Sprinkle with ½ cup of the cheese, and top with mushrooms and broccoli.
4. Beat eggs, milk, thyme, onion powder and pepper with whisk until well blended.
5. Pour over crust and toppings, sprinkle with remaining cheese.
6. Bake 35 min. or until center is set and top is golden brown.

Approx. Calories xx per serving

Creamy Sweet Potato Casserole

Ingredients:

• 2 large sweet potatoes,1 inch cubed
• 4 oz light cream cheese
• 2 tbsp flour
• 1 tsp basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 cup 1% milk
• 1 1/2 cups bread crumbs
• 2 garlic cloves
• 1/4 tsp dried basil
• 2 tbsp melted butter

Directions:

Prep Time: 1 min Total Time: 50  min  Yield: 3-4

1. Preheat oven to 375, spray a 9x13 inch casserole dish with non-stick spray.
2. Bake potatoes for 35 min.
3. While potatoes are baking beat cream cheese until fluffy, then add rest of first set of ingredients and blend.
4. Add to potatoes and bake until sauce bubbles or about 10 minutes.
5. Combine topping sprinkle over potatoes and broil for 2 minutes.

Approx. Calories xx per serving

Artichoke Wonton Cups

Ingredients:

• 1 cup freshly grated parmesan cheese
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 (12 ounce) package wonton wrappers

Directions:

Prep Time: 30 min Total Time: 1 hr  Yield: 4 dozen

1. In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
2. Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
3. Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
4. Fill each cup with 1 tablespoons artichoke mixture.
5. Bake 5-6 minutes or until golden brown. Serve warm.

Approx. Calories 75 per serving

Vegetable Pizza

Ingredients:

• 1 loaf frozen bread dough or 1 roll of crescent rolls
• 1 package room temperature light cream cheese
• 1/2 cup light mayonnaise
• 2 teaspoons ranch dressing mix
• Assorted raw vegetable (carrots, cauliflower, broccoli, red/green/yellow peppers, etc.)

Directions:

Prep Time: 20 min Total Time: 35 min Yield: 5

1. First let the dough defrost if you have not already.
2. Spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
3. Put the cooked crust into the fridge to cool completely.
4. Chop vegetables into small pieces (set aside).
5. In a small bowl mix together the cream cheese, mayonnaise and dressing powder.
6. Spread on the cream mixture evenly over the cooled crust.
7. Sprinkle on vegetables and place in fridge for 1 hour.
8. Cut into desired sized pieces and serve.

Approx. Calories 250 per serving

Italian-Marinated Vegetable Salad

Ingredients:

• 2 cans baby corn, diced
• 2 cups cauliflower florets
• 1 cup cherry tomatoes, halved
• 1/2 cup chickpeas, rinsed (optional)
• 1/2 cup carrots, julienned
• 1 cup stuffed green olive, sliced
• 1/2 cup mushrooms
• 3/4 cup Italian Dressing and Sundried Tomato Dressing (50/50)

Directions:

Prep Time: 15 min Total Time: 3 ¼ hours Yield: 6

1. Add cauliflower to boiling water in saucepan; cook until crisp-tender. Drain. Rinse under cold water; drain again. Place in bowl.
2. Add remaining ingredients; mix lightly. Cover.
3. Refrigerate 3 hours or until chilled.

Approx. Calories 100 per serving

Baked Falafel Balls

Ingredients:

• 3/4 cup water
• 1/2 cup quinoa
• 1 tablespoon olive oil
• 1 tsp green onion, finely minced
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1 1/4 teaspoons cumin
• 1 1/4 teaspoons coriander
• 1 1/2 cups cooked chickpeas
• 3/4 tablespoons lemon juice
• 1/4 cup dried breadcrumbs, plus
• 2 teaspoons dried breadcrumbs
• 1/4 cup parsley, minced
• Chicken/veggie broth, as needed to moisten during blending
• salt
• olive oil flavored cooking spray

Directions:

Prep Time: 75 min Total Time: 30 min Yield: 6

1. Bring water to a boil and remove from the heat. Mix in the quinoa.
2. Cover well and allow to sit until all the water is absorbed -- about 20 minutes.
3. Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
4. Add red chili flakes, cumin, and coriander and saute for 1 more minute.
5. Combine the chickpeas and quinoa in a food processor. Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
6. Set mixture aside for 15 minutes.
7. Preheat oven to 400 degrees.
8. Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
9. Spray the balls with some olive oil.
10. Bake for 25 to 30 minutes until golden, turning the pan once during baking.
11. Add to a pita with some tzaziki sauce to eat as a sandwich.

Approx. Calories 150 per serving

Asparagus

Fry, chopped up, in skillet with butter and almonds. Add mushrooms. Can also be done with peas.

Bake at 350, sprinkled in walnuts, orange juice and zest.

Carrots Au Gratin

Ingredients:

• 3 cups cooked, sliced carrots
• 1 (10 ounce) can cream of celery soup
• 1 cup shredded cheddar cheese
• 1/4 cup dry breadcrumbs
• 1 tablespoon melted butter

 

Directions:
Prep Time: 5 min Total Time: 30 min Yield: 6

1. Heat oven to 350F degrees.
2. Butter 1qt. casserole dish.
3. Combine carrots, soup, and cheese and pour into casserole dish.
4. Combine breadcrumbs and butter. Sprinkle over carrots.
5. Bake uncovered for 25 minutes

 

Approx. Calories 175 per serving

Hummus

Ingredients:

• 30 ounces chickpeas (save the juice)
• 1 tablespoon sesame tahini or peanut butter
• 1 head garlic, whole
• 1 tablespoon plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• salt
• pepper

Directions:

Prep Time: 15 min Total Time: 30 min Yield: 4

1. Pour chickpeas into a blender and add in all other ingredients.
2. Blend till a creamy consistency. If it looks too thick, add some of the juice from the can of chickpeas.
3. Add salt & pepper to taste.

 Approx. Calories 105 per serving

 

Creamy Vegetable Chowder

Ingredients:

• 2.5 cups navy beans, cooked 
• 2.5 cups cauliflower, cooked 
• 2 (400 ml) cans artichoke hearts, chopped (packed in water) 
• 900 ml low sodium chicken broth 
• 2 cups fat-free cottage cheese 
• 1 cups 1% low-fat milk 
• 3 tablespoons garlic-flavored olive oil 
• 1 tablespoon basil 
• 1/2 teaspoon fresh ground black pepper

Directions:
Prep Time: 90 min  Total Time: 90 min  Yield: 10

1. Cook beans and cauliflower according to directions.
2. Combine all ingredients in food processor, including water from artichoke cans, and puree.
3. Pour into crockpot and cook on high for 2-3 hours or low for 4-6 hours.

Approx. Calories 300 per serving

Homemade Macaroni & Cheese Casserole

Ingredients:
8 ounces macaroni, cooked as directed
12 ounces cheddar cheese, thinly slice
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
black pepper
1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted

Directions:
Prep Time: 5 min  Total Time: 50 min  Yield: 6
Liberally butter a 2 quart casserole dish.
Alternate layering macaroni and cheese slices in the buttered casserole.
Beat eggs, milk, salt and pepper.
Pour mixture over macaroni and cheese.
Mix cracker crumbs with melted butter.
Add to top of casserole.
Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

Approx. Calories 550 per serving

Potato Pancakes - German Style

Ingredients:

• 3 lbs potatoes, peeled 
• 1 large onion, quartered 
• 3 eggs, beaten 
• 1/2 cup all-purpose flour 
• 1 teaspoon baking powder 
• 1 teaspoon salt 
• 1 tablespoon parsley

Directions:
Prep Time: 10 min  Total Time: 30 min  Yield: 6

1. Keep potatoes covered with cold water until ready to grate in the food processor.
2. Fit the medium shredding blade into food processor and shred potatoes and onion.
3. Dry potatoes and onion between sheets of paper towel.
4. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt.
5. In a large skillet heat 1/8 inch vegetable oil until hot.
6. Pour in 1/3 cup potato mixture puddles, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per side.
7. Drain on paper towel and keep warm in a 100 degree oven.

Approx. Calories 275 per serving

Broccoli Salad

Ingredients:
2 bunches raw broccoli
1 medium onion
1 cup raisins
1 cup sunflower seed
1/2 lb crisp, crumbled bacon
1 cup Miracle Whip
1/3 cup sugar
3 tablespoons vinegar

Directions:
Prep Time: 15 min  Total Time: 15 min  Yield: 6

1. Chop broccoli and onion fine.
2. Add the rest of the ingredients in order. Mix well.
3. Chill for several hours before serving.

Approx. Calories 500 per serving

Low Fat Creamy Mashed Cauliflower

Ingredients:
1 pkg frozen cauliflower
2 ounces low-fat cream cheese
1/4 teaspoon white pepper
1/2 teaspoon kosher salt
2 garlic cloves, minced
2 tablespoons parmesan cheese, grated
paprika

Directions:
Prep Time: 15 min  Total Time: 35 min  Yield: 4

1. Place cauliflower into boiling salted water and cook for about 15 minutes or until very soft when pierced with fork. Drain well.
2. Put cream cheese in food processor (or blender).
3. Add cooked cauliflower and garlic and blend until creamy.
4. Add parmesan cheese and salt and pepper to taste.
5. Pour into 1 quart greased casserole dish. Top with a light sprinkle of paprika and bake in 350° oven for about 20 minutes or until bubbly and hot.

Approx. Calories 200 per serving

Potatoes 'N Peas

Ingredients:

• 1 tablespoon olive oil 
• 2 cups red potatoes, diced 
• 2 cups frozen peas 
• salt and pepper 
• Option - 2 slices diced bacon

Directions:
Prep Time: 10 min  Total Time: 30 min  Yield: 4

1. In a large skillet, combine olive oil and potato (add bacon if using that option).
2. Cook over medium heat until potatoes and bacon begin to brown.
3. Cover and continue to cook 5 minutes or until potatoes are tender.
4. Stir in peas.
5. Cover and cook an additional 5 minutes.
6. Season with salt and pepper.

Approx. Calories 200 per serving