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Breakfast
Sweet Couscous
Servings: 2
Preparation Time: 5 minutes
Cooking Time: 5 minutes
- 1/3 cup water
- 1/4 cup orange juice
- 1/2 cup couscous
- 1/4 cup raisins
- 1/2 tablespoons honey
- 1/4 teaspoon cinnamon
Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.
Lunch
Garden Stuffed Pitas
Servings: 6-8
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 1/3 cup vegetable broth
- 3/4 cup chopped green onions
- 2 15-ounce cans white beans, drained and rinsed
- 2 10-ounce cans Rotel diced tomatoes and chilies
- 1 cup frozen corn kernels
- 1/3 cup tomato paste
- 1 teaspoon chili powder
- dash Tabasco sauce
- 6-8 pita breads
- 2 cups shredded lettuce
- 4 chopped green onions
- 1 chopped tomato
- 1/2 cup chopped cucumbers
Cook the onions in the broth for 5 minutes, stirring occasionally. Add beans, tomatoes, corn, tomato paste and chili powder. Cook, uncovered over medium heat for 10 minutes, stirring occasionally. Season with Tabasco sauce. Serve in pita bread, topped with green onions, lettuce, chopped cucumbers and tomatoes.
Dinner
Coleslaw
Servings: 6
Preparation Time: 1 minute
Cooking Time: None
- 1 16-ounce bag ready-to-use coleslaw mix
- 1/2 cup shredded carrots
- 1 8-ounce bottle oil-free dressing
- 1/2 cup cherry tomatoes, cut in half
Place coleslaw and carrots in a large bowl. Pour oil-free dressing over slaw and mix well. Garnish with cherry tomatoes. Serve at once, or cover and chill for use later.
Mushroom Stroganoff
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- 1 12-ounce package fettuccini
- 2/3 cup water
- 1 large chopped onion
- 3 cups sliced, fresh mushrooms
- 2 cups sliced, fresh shiitake mushrooms
- 1 cup sliced fresh oyster mushrooms
- dash cayenne
- 3 tablespoons white wine
- 3 tablespoons soy sauce
- 1 cup soy milk
- 1 cup vegetable broth
- 2 tablespoons cornstarch mixed in 1 cup cold water
- fresh ground pepper
Place the water and onions in a large non-stick frying pan and cook for 2-3 minutes. Add mushrooms and cook until mushrooms are slightly limp. Add remaining ingredients, except for the cornstarch mixture. Mix. Cover and cook over low heat for 20 minutes, stirring occasionally. Add cornstarch mixture to pan, cook and stir until thickened. Season with fresh ground pepper to taste.
Put a large pot of water on to boil. When boiling, drop in the fettuccini and cook according to package directions.
Serve mushroom mixture over fettuccini.
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