Category Archives: Vegetarian

Pumpkin Nut Bread

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Pumpkin Nut Bread

Pumpkin Nut Bread

Ingredients

  • cooking spray
  • 1/2 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 (15 ounce) can pumpkin puree
  • 1/2 teaspoon cinnamon 
  • 1/8 teaspoon allspice
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup walnuts, chopped

Instructions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Spray a 9x5-inch loaf pan with cooking spray.
  3. Mix butter and sugar in a large bowl until light and fluffy.
  4. Whisk in eggs one at a time until combined.
  5. Whisk in the pumpkin puree, cinnamon, and allspice until combined.
  6. Stir flour, salt, baking powder, and baking soda into the pumpkin mixture and mix until just combined. Stir in chopped walnuts.
  7. Pour batter into the prepared loaf pan.
  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 2946Total Fat 119gSaturated Fat 38gCholesterol 169mgSodium 4727mgCarbohydrates 418gSugar 204gProtein 63g

Zucchini Avocado Tomato Salad

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Zucchini Avocado Tomato Salad

Zucchini Avocado Tomato Salad

Ingredients

  • For the sauce:
  • 1 lime, juiced
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno
  • 1 small clove of garlic, minced
  • water to thin, if needed
  • salt and pepper
  • For the rest:
  • 2 teaspoons olive oil
  • 1 medium ear of corn, kernels shaved off
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup halved cherry tomatoes

Instructions

  1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  5. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
  6. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g

Tomato Pie

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Yield: 6

Tomato Pie

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • biscuits recipe
  • 2 large, perfectly ripe tomatoes, thickly sliced 1/4"
  • Kosher salt and freshly-ground black pepper
  • 1 tsp dill seed
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt
  • 1 cup extra-sharp cheddar cheese

Instructions

  2. Preheat oven to 375 degrees. Lightly spray a 9-inch pie plate with non-stick spray. Then press the biscuits against sides and bottom of plate to form a crust. Layer thick slices from 2 large tomatoes on the dough, and give them a sprinkling of salt and pepper. Then toss on a handful of freshly-chopped basil. Top the pie with one cup mayonnaise combined with one cup shredded cheddar cheese. Bake for 30-35 minutes on the lower-middle rack of a preheated 375-degree oven. To insure a firm, not runny pie, let rest for 30 minutes before serving.
© Laurie

Link to biscuit recipe

Roasted Veggie Quinoa

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Yield: 4

Roasted Veggie Quinoa

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • For the roasted vegetables:
  • 2 zucchini squash, diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ cup olive oil
  • For the quinoa:
  • ½ tablespoon olive oil
  • ½ cup quinoa
  • 1 cup water
  • ¼ teaspoon salt
  • ⅓ cup sliced almonds
  • For the garnish:
  • flat-leaf parsley
  • lemon zest

Instructions

  2. PREPARATION
  3. Preheat oven to 400°F/200°C.
  4. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.
  5. Spread the veggie mixture evenly on a large baking sheet.
  6. Bake for 45-50 minutes.
  7. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.
  8. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.
  9. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.
© Laurie

 

Garlic Parmesan Yellow Squash Chips

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Yield: 4.servings

Garlic Parmesan Yellow Squash Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt

Instructions

  2. Preheat oven to 450.
  3. Line 3 baking sheets with parchment paper and set aside.
  4. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  5. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  6. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  7. Place the squash in a single layer on the previously prepared baking sheet.
  8. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  9. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  10. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
© Laurie

 

Zucchini Fries

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Yield: 4

Zucchini Fries

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 5 large zucchini, ends trimmed and cut into thick matchsticks
  • 1 c. flour
  • kosher salt
  • 2 large eggs, beaten
  • 1/4 c. whole milk
  • 2 c. panko breadcrumbs
  • 1/2 c. grated Parmesan, plus more for sprinkling
  • Freshly ground black pepper
  • Warm marinara, for dipping

Instructions

  2. Preheat oven to 425 degrees F. Season zucchini with salt and toss in flour in a shallow bowl or plate. Whisk beaten eggs with milk in a small bowl. In another bowl, add panko and Parmesan. Working in batches, dredge each piece into flour, egg (letting excess drip off), then panko, and transfer to a baking sheet. Drizzle with olive oil, season with pepper, and garnish with Parm.
  3. Bake until tender golden, 18 to 20 minutes. Serve with marinara.
© Laurie

 

Zucchini Pancakes

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Yield: 4

Zucchini Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound zucchini, grated
  • salt to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 4 leaves basil, chopped
  • 1 pinch ground nutmeg
  • 1 pinch onion powder
  • ground black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil, or as needed

Instructions

  2. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  3. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  4. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side
© Laurie

 

Zucchini Tots

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Yield: 16

Zucchini Tots

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 1 cup grated zucchini
  • 1/3 cup brown crispy rice bread crumbs (see recipe)
  • 1/4 cup grated cheddar cheese (optional)
  • 1/4 cup fine chopped onion
  • pinch of salt
  • pepper

Instructions

  2. Preheat oven to 400. Place grated zucchini into a towel and wring out excess water. Mix ingredients in bowl. Take 1 tablespoon mixture and roll into balls or ovals. Place on sprayed baking sheet and bake for 16-18 minutes, turning halfway until golden.
© Laurie

 

Mac & Cheese in Crockpot

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Yield: 6-8 servings

Mac & Cheese in Crockpot

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 3 Cups Shredded Cheddar Cheese
  • 2 1/2 Cups Milk
  • 12 oz. Evaporated Milk
  • 8 ounces Cream Cheese
  • 16 ounces elbow Macaroni

Instructions

  2. Put All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!
  3. Leave on Low for an hour. After 1 hour, stir the sauce in crock pot.
  4. Make Macaroni & then Drain after sauce has been “crock potting” for about 45 minutes.
  5. Add Cooked Macaroni to sauce after drained.
  6. Cook on LOW another 45 minutes
© Laurie

 

Quinoa and Black Beans

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Yield: 10 servings

Quinoa and Black Beans

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 789Total Fat 14gSaturated Fat 2gSodium 1248mgCarbohydrates 144gSugar 18gProtein 28g
© Laurie