Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies

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  8 oz. dried fettuccine

• ½ cup dried tomatoes (not oil-packed), chopped

• 4 Tbsp. butter

• 1 Tbsp. olive oil

• 4 oz. fresh asparagus spears, trimmed

• 4 oz. fresh Brussels sprouts, trimmed and quartered

• 1½ cups fresh broccoli florets

• 8 fresh mushrooms, sliced

  

• 2 Tbsp. all-purpose flour

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 1¼ cups milk

• ½ cup finely shredded Parmesancheese

• 2 tsp. finely shredded lemon peel

• 1. Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.

• 2. Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.

• 3. In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-½ cup) servings.

  
  

  from Better Homes and Gardens January 2011 P. 108

Chunky Vegeetable - Lentil Soup

6 servings | Prep time: 25 min | cook time: 25 min | total time: 1 hour

ingredients

• 1 Tbsp. olive oil
• 1 medium onion, cut into thin rings
• 1 clove garlic, minced
• 1 cup dry green (French) lentils, rinsed and drained
• 1 lb. whole small mushrooms (halve or quarter any larger mushrooms)
• 4 medium carrots, thinly sliced (2 cups)
• 2 stalks celery, chopped
• 4 cups water
• 1 14-oz. can vegetable broth
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 of a head napa or red cabbage, sliced into strips (2 cups)

directions

1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in lentils; cook and stir 1 minute.

2. Add mushrooms, carrots, celery, water, vegetable broth, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, about 25 minutes or until lentils are tender.

3. Divide among soup bowls; top with cabbage. Makes 6 (1-1/2-cup) servings.

nutrition facts

• Servings Per Recipe 6 (1-1/2-cup) servings
• Calories185,
• Total Fat (g)3,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Sodium (mg)408,
• Carbohydrate (g)30,
• Total Sugar (g)6,
• Fiber (g)13,
• Protein (g)12,
• Vitamin C (DV%)24,
• Calcium (DV%)7,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet

Green Treats

Green Treats (Makes 12 Patties) -

haven't tried these yet but i'm definitely intrigued!

INGREDIENTS:

1 Large Bunch of Swiss Chard, stems removed and chopped (spinach will also work)
2 Eggs, whisked
1 Cup White or Whole Wheat Matzo Meal (whole wheat or plain-breadcrumbs will work too)
1 Tsp Salt
1/2 Tsp Garlic Powder
1 Tbsp Sesame Seeds
Oil for Cooking

DIRECTIONS:

1. Cook the chard in a steamer pot of boiling water for 6-8 minutes or until tender.
2. Chop the chard very fine.
3. Place all the ingredients, except the oil, in a bowl and combine thoroughly.
4. Using your hands, form into small patties.
5. Heat about 1 tbsp of oil in a saute pan over medium heat.
6. Cook the patties for 3 minutes on each side or until golden.
7. Serve.

*After step 4, place patties on a baking sheet and freeze for 30 minutes then place par-frozen patties in a ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours and follow steps 5-7.

from site: http://weelicious.com

Sweet Potato Barley Salad

Prep: 20 minutesCook: 20 minutesMicrowave: 5 minutes
ingredients

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• 1 cup regular (not quick-cooking) barley
• 1 cup frozen sweet soybeans (edamame)
• 1 large sweet potato
• 1/3 cup olive oil
• 1/4 cup balsamic vineger
• 1 tsp. garlic salt
• 1 cup fresh baby spinach
• 1 cup golden raisins
• 2 medium carrots, shredded
• 1/2 cup thin red onion wedges

directions

1. Rinse barley in sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until tender; drain. Rinse cooked barley in a colander under cold running water until cooled; drain well.

2. Meanwhile, prepare soybeans according to package directions. Scrub sweet potato and pierce several times with fork. Wrap in paper towel. Microwave 5 minutes or until soft when gently pressed. When cool enough to handle, remove skin and dice potato. Makes 8 side-dish servings.

3. For dressing, in small bowl whisk to combine olive oil, vinegar, garlic salt, and black pepper to taste. On serving plates arrange barley, sweet potato, edamame, spinach, raisins, carrots, and onion. Pass dressing

nutrition facts

• Calories276,
• Total Fat (g)10,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Sodium (mg)159,
• Carbohydrate (g)43,
• Total Sugar (g)16,
• Fiber (g)7,
• Protein (g)6,
• Vitamin C (DV%)10,
• Calcium (DV%)5,
• Iron (DV%)12,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipes/

Veggie Burgers

INGREDIENTS:

1 Tbsp canola oil, divided

1/4 cup minced onion

1/4 cup minced bell pepper

1/4 cup minced carrot

1/4 cup minced celery (or mushrooms)

2/3 cup drained canned white kidney beans (cannellini)

1 egg, lightly beaten

1/3 cup seasoned dried bread crumbs

DIRECTIONS:

1. in 8-inch nonstick skillet heat 1 teaspoon of the oil. Add onions, pepper, carrot, and celery (mushroom); cook over medium heat, stirring occasionally, until vegetables are soft and moisture has evaporated, about 1 minute. Set aside to cool slightly.
2. Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and vegetable mixture; mix until thoroughly combined.
3. Shape mixture into 4 equal patties. Set patties on plate; cover and refrigerate until chilled, at least 20 minutes. (can also freeze at this point and store for future use)
4. In same skillet heat 1 teaspoon of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through. Remove patties to plate; keep warm. Repeat with remaining teaspoon oil and 2 patties.

Nutrition Information: 129 calories, 5g fat, 5g fiber Weight Watchers 2 Points

Beaker's Vegetable Barley Soup

Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Zucchini Grinders

Ingredients

• 1 tablespoon butter
• 2 medium zucchini, cubed
• 1 pinch red pepper flakes
• salt and pepper to taste
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 4 (6 inch) French or Italian sandwich rolls, split

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
3. Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
4. Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Black Bean Burrito

Ingredients

• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Directions

1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Barley Bake

Ingredients

• 1/4 cup butter
• 1 medium onion, diced
• 1 cup uncooked pearl barley
• 1/2 cup pine nuts
• 2 green onions, thinly sliced
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 (14.5 ounce) cans vegetable broth

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.