Chicken Recipe | Salsa Recipe | Crock Pot Recipe and More!

1 eggplant - (abt 16 oz), cut 1/2" slices
1 large portabello mushroom - (5 to 6 oz)
1 small red bell pepper, quartered
1 small yellow or green bell pepper, quartered
2 slice large red onion, 1/4" thk
1/2 cup low-fat Italian or
honey-Dijon salad dressing, divided
4 whole-wheat or white pita breads -
4 oz reduced-fat shredded Italian cheese

Instructions:
Brush both sides of eggplant slices, mushroom, bell pepper quarters and
onion slices with 1/3 cup dressing. Grill ...

12 cup water
6 tsp vegetable bouillon granules
4 tomatoes, fresh or 1-lb can
1/2 cup corn, fresh or canned
1 celery rib, diced
1 onion, diced
1/2 cup okra, cut
1/4 cup rice, white or brown
1/8 tsp tabasco sauce (optional)
1 cup shredded cabbage (optional)

Instructions:
Directions: Place all ingredients in a large pot, bring to boil,
cover and simmer about 20 minutes until all vegetables are done.
1-l/2 C serving equals about
35 calories.

NOTE: I use Uncle Ben's

1 small pie pumpkin, cleaned out
2 potatoes
2 carrots
1 onion, finely chopped
2 cl garlic, crushed
1 olive oil
1 fresh parsley, basil; thyme; chopped
1 salt & pepper
4 tbsp cream
2 tbsp butter
2 tbsp soy sauce, (optional)
1 sour cream
1 chives, chopped

Instructions:
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, ...

16 oz can, whole hearts of palm
1 small sweet green pepper, chopped
2 oz jar sliced pimientos drained
1 celery stalk, chopped
2 green onions sliced thin
1 tbsp chopped fresh parsley leaves
2 tbsp vegetable oil
1/4 cup lemon juice
1 lettuce leaves

Instructions:
Drain the hearts of palm and cut them into bite-size pieces. Add
remaining ingredients except lettuce leaves. Cover, refrigerate
overnight. Serve on lettuce leaves.

1/4 recipe - 90 calories, 1 vegetable, 2 ...

3 1/2 cup boiling water
2 chicken bouillon cubes
16 oz can tomatoes
1/2 cup onion, chopped
1/2 cup carrot, thinly sliced
1/2 cup celery, diagonally sliced
1/2 cup green pepper, coarsely, chopped
1/2 tsp salt
1 tbsp lemonjuice
1/2 tsp sage, crushed dried
1/2 tsp pepper sauce, hot

Instructions:
Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into ...

3 1/2 cup boiling water
2 chicken bouillon cubes
16 oz can tomatoes
1/2 cup onion, chopped
1/2 cup carrot, thinly sliced
1/2 cup celery, diagonally sliced
1/2 cup green pepper, coarsely, chopped
1/2 tsp salt
1 tbsp lemonjuice
1/2 tsp sage, crushed dried
1/2 tsp pepper sauce, hot

Instructions:
Combine all ingredinets in a 3 to 4-qt pot. Bring to a boil, stirring
todissolve bouillcoubes. Cover and simmer gently for 1 hour. Stir
occaionally to break up tomatoes into

32 oz tomato juice
14 1/2 oz tomatoes -- pureed
2 cup water
2 large potatoes -- chopped
15 oz garbanzo beans, canned --
1 drained
15 oz kidney beans, canned --
1 drained
1 cup lentils -- rinsed and
1 drained
1 large onion -- chopped
2 tsp garlic powder
1 cup red pepper -- diced
1 cup green pepper -- diced
10 oz frozen broccoli -- chopped
2 large carrots -- grated
2 tbsp dried parsley
2 tbsp chili powder
1 tsp dried basil
1 tsp ground cumin

Instructions:
Combine ...

FILLING

3/4 cup pitted dates
1/4 cup raisins
1 cup water
1/4 cup honey

CRUST

2 cup quick-cooking oats
1 cup unbleached white flour, or whole-wheat pastry flo
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt, optional
1/2 cup honey
1/4 cup safflower oil
1/4 cup applesauce
1 tsp vanilla extract

DATA PER SERVING

160 *calories
3 *gm protein
4 *gm fat
18 *gm carbo
1 *mg chol
25 *mg sodium
2 *gm ...

2 cup black-eyed peas, cooked
1/2 cup rice, white or brown
1 1/2 cup water
1/2 cup celery, chopped
1/2 cup onion, chopped, or
1/4 cup green pepper, chopped
1 4-5 green spring onions, chp
4 oz mushrooms, sliced, canned
2 tsp poultry seasoning
4 tomatoes, crushed
1/2 tsp red pepper, crushed (opt)

Instructions:
Directions: Combine ingredients in a stockpot or crockpot, and cook
until rice is done, about 45 minutes to 1 hour. A little more liquid
may have to be added. ...

1 can chickpeas, 15oz
2 tbsp lemon juice
1/4 cup sesame seeds, toasted
1/4 cup onion, chopped
3 cl garlic, minced
2 tsp olive oil
2 tsp cumin, ground
1/4 tsp cayenne pepper
1/2 tsp salt
1 parsley, chopped for garnish

Instructions:
Drain the chiuckpeas, reserving 1/4 to 1/2 cup of the liquid. Combine
all ingredientsa except parsley in blender. Puree until smooth,
adding chickpea liquid if needed to thin the puree. Refrigeerate for
3-6 hours before serving to blend ...