Layered Eggplant, Zucchini, Tofu and Tomato Casserole

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I found this recipe and followed it but added Tofu, mushrooms, kale, spinach veggie mozzarella cheese (only 1/2-1C for entire casserole), walnuts and didn't use as much oil.

http://www.foodandwine.com/recipes/layered-eggplant-zucchini-and-tomato-casserole

I use 1/4 of a yellow onion, 2 garlic gloves and started to cook them in a pan.

Add the following to the pan...

1/4 of package, extra firm Tofu, drain and dry, crumble into onion mixture in pan.

2 portobello mushrooms and about 1/4 of package of regular mushrooms. Diced and added to pan.

Once onions were slightly cooked, I added...

1 Can Diced tomatoes with Italian seasoning.

1 carton of Grape tomatoes

5 dashes of dried basil

5 dashes of Trader Joe's 21 Seasoning.

Cover and let boil until the tomatoes burst.

Once tomatoes burst, turn off heat,  smash entire pan with smasher.

Layer like recipe calls for. I layered mine the following way...

Eggplant, Kale, Very little Veggie cheese, Zucchini, Tomato mixture, Eggplant, spinach, very little Veggie cheese, Tomato mixture and little more veggie cheese. Topped with a mixture of Brown Rice Bread Crumbs and Whole Wheat Panko Bread Crumbs. Added some chopped walnuts on top too!
Bake 375 for 20 minutes and let stand for 5 minutes.

Enjoy!

Beat, Edamame, Baby corn salad

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1 Can Beats, drained cut and diced and placed in a pan to sautee for 5 minutes to get moisture out.

In a bowl mix...

1 Can baby corn, drained and cut

1-1 1/2C Edamame. ( I always have frozen on hand. I just put them in a coffee cup with water and warm up for 2 minutes. Drain before adding to bowl with corn and etc).

5 dashes of balsamic vinegar

3-5 small drops of Agave syrup

*Add the beats, mix and either serve warm or cold. 

Enjoy!

Mix

Veggie/Peanut Eggrolls

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I just started creating this recipe no measuring so here is what should work...

1 package of eggroll wrappers. I just used until I ran out of mixture

Mix in a bowl...

1C of the following or more if you have a big family...

Broccoli slaw, shredded carrots, shredded purple cabbage, spinach, bean sprouts

1/4C Chopped peanuts

1/4C Red peppers in oil. Just fork out the red peppers, cut and add to bowl.

1 Avocado, diced

1 handful of cilantro

pinch of pepper

2 dashes of red flakes.

Mix and fill wrappers--following the directions on wrapper package.

Bake on a sprayed non stick rack (cookie cooling rack) on a cookie sheet.

400 degrees about 30 minutes total. I still turned mine, eventhough, they were on a rack. I turned mine 3 times.

*I just created a sauce with sauces I already had. I didn't write it down and was so busy I don't even remember. You can serve with soy sauce, amino acids, teriyaki sauce, chili sauce, sweet and sour sauce or combine some of them.

Enjoy!

Kale Gnocchi

1 Box Potato Gnocchi ( I buy mine from Trader Joe's, Whole Foods, Sprouts. I just make sure I understand the ingredients).
1 Head of Broccoli cut
1 Zucchini Cut
1 Handful of Spinach
12 Raw Cashews for topping, need more for sauce
Couple dashes of EVOO
Food Processor, 2 pans, strainer

*For Dr. Fuhrman's Creamed Kale Sauce
2# raw Kale (I just did one bunch and added about 2-3 handfuls of spinach).
½ cup raw cashew nuts
½ cup soy milk ( I used my Almond milk)
2 tablespoons onion flakes
*I added a few dashes of Garlic pepper and nutmeg (Nutmeg should be added to any dark leafy green. It brings out the flavor).
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10-20 minutes, until soft. Remove from steamer, drain and keep draining the excess water.
Add all ingredients to food processor and mix until creamy.

1. Place Broccoli, Zucchini and spinach in a sauce pan with a few dashes of EVOO. Just to soften and cook them
2. Cook Gnocchi as directed.
3. Drain Gnocchi
4. Combine Gnocchi, veggies and some of the Creamy Kale sauce. Stir all together and decide if you need more sauce or not.
5. I used a 1C measure to scoop out. I think I did 3 per person, because its not all Gnocchi, there is also the veggies.
6. I then added about 12 Raw Cashews on top.

Enjoy!

Butternut Squash/Cashew Crockpot Lasagna

1 Butternut Squash
10 Baby Carrots
2 Handfuls of Spinach
1C Raw unsalted Cashews
1/2C Unsweetened Vanilla Almond Milk
1 Zucchini
1.5 Bags of Mozz Veggie Cheese
2 Cans of Diced tomatoes with Italian Seasoning
1 Box Whole Wheat Lasagna Noodles
Food Processor and Crockpot
**I also added the leftover Dr. Fuhrman Kale Sauce (A whole bunch of Kale, steamed for about 20 minutes, 1/2 cup raw cashews, 1/2 cup plain soy milk--I used my almond, 2T onion flakes. I added a few dashes of garlic pepper and nutmeg. Put in food processor until creamy).

• Put the entire Butternut Squash in microwave for about 10 minutes. It will be hot when getting it out. Remove skin and seeds after you cut it in half, lengthwise. Then cut Butternut into pieces and place in food processor.
• Put Carrots in water and microwave them for about 10 minutes, when done, cut and put in food processor, no water.
• Add spinach, cashews and almond milk to food processor. Process until creamy. I left small chunks of Buttenut Squash.
• Cut Zucchini into pieces but don't add them to food processor.
• Spray Crockpot with non stick spray and add a little layer of Tomato and Italian seasoning to bottom.
• Add uncooked Whole Wheat Noodles, about 3 of them (I use a large 7qt crockpot). I just place them in sometimes broken, doesn't have to be perfect.
• Add a layer of the Butternut/veggie mixture
• Add a layer of Zucchini
• Add more tomatoes, not to much of the juice
• Add a layer of Veggie cheese.
• Repeat until you run out!

Cook on low for 2.5-3 hours.
I turn mine off and take lid off once done to let set and start cooling. Beware, it is very hot so be careful. Very yummy dish!
Enjoy!

Crock pot Turkey and Veggie Spaghetti with grape tomato and minced garlic muffin

I was really in the mood for Spaghetti. I usually make mine from scratch but I used what I had and it turned out yummy!
1 package of 93/7 Ground Turkey. I believe it was the 1#.
1/4 White or yellow onion chopped
2 cloves of garlic chopped or minced
Few dashes of garlic pepper
2 handfuls of spinach
1 yellow squash
3-5 handfuls of broccoli slaw ( I have a big bag and needed to get rid of it, but I really liked it).
**Use whatever veggies you have or like, don't be afraid to try something!
1/4 C Diced Italian tomatoes (All I had. I just had a little left from night before. You can use a whole can).
1 Jar Classico Mushroom and Ripe Olive ( I always like to keep on hand a jar of sauce. I use Fooducate App and Classico is graded good but there are better ones).

Brown up the turkey, onion and garlic is a pan. Stir and break it up occasionally.
While that is browning, spray your crock pot with cooking spray. Cut yellow squash and place those and the tomatoes and sauce in crock pot, give it a stir.
Once turkey is mostly cooked, add to crock pot. I know mine didn't have much oil, so I just poured it into crock pot. If your meat has lot's of oil, then drain. Give it all a stir, put on low for 3 hours and it will be nom nom good!
**I served mine with a Hodgson Mill Insta-bake Muffin. See Bread**
Enjoy!

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Chicken, Lentil and Veggie Crock pot soup

Chicken, lentil, veggie soup
1 can healthy choice tomato soup (I had it and wanted to get rid of it. It has HFCS, so I will not buy it again).
2 cans diced tomatoes with Italian seasoning
2 cans low sodium chicken broth
5 stalks of celery cut
I used like 3 baby carrots, thats all I had.
1/4 of yellow onion, cut
About a cup of Lentils, I just grabbed with hand!
3 boneless/skinless chicken breast chopped into pieces.
1 bag frozen green beans.
 Put all in crockpot and cook on low for 7-8 hours
Makes a whole regular size crockpot full!
I ate it just how it was with avocado and some brown rice crackers- I have to have crunch! You could add pepper to taste.
Enjoy!

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Shrimp Jambalaya

I followed the recipe from Allrecipes.com
http://allrecipes.com//Recipe/shrimp-jambalaya/Detail.aspx
Here is what I changed and added...
1/2 Cup of White Wine
Pinch of Saffron
Pinch of Red Pepper Flakes
1 Turkey Kielbasa, cut into small pieces
Red pepper instead of green
Asparagus
2 cups of Couscous- at the end before adding the shrimp

**I changed the recipe today again, 3/22/11**



1 chicken breast, cut and slightly browned in a pan before putting it in crock pot
2 sprigs of Kale added when Shrimp is added
Did not have celery, used carrots. Did not have any Asparagus so I put in a can of drained green beans.
Enjoy!

Herb Crusted Pork Loin with Butternut Squash Risotto

Roasted Veggies...
Asparagus, Carrots, Beets and Red Onion
Drizzle a little EVOO on them and a pinch of S&P
Bake @375 for 20 minutes, flip beets over and turn carrots and asparagus, bake another 20 minutes.

Herb Crusted Pork Loin...
I followed this recipe from Curtis Stone.
http://www.curtisstone.com/Recipes/Mains/Herb-Crusted-Pork-Loin-with-Grilled-Asparagus.aspx
I did not follow to a tee. I forgot to go pick some fresh Rosemary from my parents and I did not have any fresh Thyme. So I mixed my dry Rosemary and Thyme and sprinkled on after I pan seared the loin.
*Hint, rub dried spices in hand before placing on food, brings them back to life!*
**I topped my pork with some of my homemade Pesto. I had some in the freezer, I believe its my collard green pesto**

Butternut Squash Risotto...
I followed this recipe from Allrecipes
http://allrecipes.com//Recipe/butternut-squash-risotto-2/Detail.aspx
I used a whole Butternut Squash
I also only had about 4 cups of chicken stock so I just added more white wine to the chicken stock.
Enjoy!

Veggie loaded Asian Turkeyballs

In a bowl combine the following...
2 Slices Red Onion, diced
1 Garlic clove, minced
1 Sprig of Kale, chopped
1 Handful of Spinach, chopped
1 Handful of Cilantro, chopped
1/2 Grated Zucchini
1 Zest and juice of a Tangelo
1t Minced Ginger
1/2t Chili Sauce
1t Sweet Chili Sauce
1T Organic Soy Ginger Sauce (you'll need a little more for brushing on meatballs once rolled)
1/4C Egg Whites
1T Rice bread crumbs
1t Flaxseed Meal
1t Wheat Germ
1t Wheat Bran
1.5# Turkey, 93/7
Mix all with hand and form into Turkeyballs. Place on a sprayed cooling cookie rack that is on top of a cookie sheet. Brush on a little Soy Ginger Sauce on top of each Turkeyball.
Bake @400 for 40 minutes
Enjoy!

**I served mine over roasted veggies and a mixture of Whole Grain Udon Noodles and Saifun Noodles. We also added a little squeeze of Chili Sauce, we like the heat!**

Coconut Thai Red Curry Tilapia

4 Tilapia Fillets (I marinated mine in Amino Acids for a couple of hours)
2 Parsnips, pill and cut in thin circles/rings
3 Handfuls of Brussels Sprouts, cleaned, stem cut off and then cut in half
1 Sweet Red Pepper, cut into long strips
Pam Butter Spray
Cilantro (just for a topper, don't really need)
Pepper
Garlic Salt
Trader Joe's Thai Red Curry Sauce (I just used the sauce I had left. I did not measure but I would say not more than 1/2 cup).
1/4C of Coconut

Parsnips and Brussels Sprouts...
Place the cut up Parsnips and Brussels Sprouts in a sprayed baking dish. Spray with Pam Butter Spray, sprinkle with pepper and garlic salt. Mix together, easiest way is with hand.
Bake @400 for 1hr, stirring once. I like crispy, so you may want less.

Tilapia...
I used my Pampered Chef baking dish
Spread a little sauce on bottom of pan
Add fillets to pan
Sprinkle coconut on top of fish
Add more sauce, just need enough to cover the fish-not a thick layer. Spread with a a spatula-softly.
Add the red pepper on top and your done!
Bake @400 for 30-40 minutes, just test a piece to make sure its done, should easily come apart if put a fork in it.
Once I platted the fish, I spooned on some of the juice that was in the pan.
Enjoy!

**I served with a leftover artichoke**

Veggie Packed Open Faced Turkey Burger

In a bowl combine the following...
1.5# of Turkey Meat 93/7
1/2 Grated Zucchini
1/4 Grated Yam
1/4 Red onion, grated and a few chopped pieces
Handful of Cilantro-cleaned and chopped
3 Sprigs of Kale-cleaned and chopped
1T Flaxseed Meal
S&P just a couple of pinches
1/2t Cumin
1/2t Chili Con Limon seasoning
10 dashes of Frank's Red Hot Sauce
10 dashes of Worcestershire Sauce
1/2t of Lemon Pepper
**I did not measure my spices so I am guessing this is how much I used of each**
Mix with hands-not too much. Make into patties.
Place on a sprayed Cookie cooling rack, that is on top of a cookie sheet. Bake @400 for 40 minutes. Turn over once at 20 minutes

Baked Yams...
Cut the remaining Yam from what was not used in meat mixture. Cut into circle/rings. Place in a baking dish and spray with Pam Butter Spray and S&P. Mix and bake @400 until your desired crispness.

Mango/Pear Endive Salad
1/2Mango, chopped
1/2 Pear, chopped
1/2 Tomato, chopped
Very little Red Onion, chopped
Handful of Mix Endive
Handful of Mix Spinach
1T Paul Newman's Lowfat Sesame Ginger Dressing
Mix and serve with Burger

Building your burger...
I used 1/2 of a Sandwich Thin- toasted
Mix a little Mustard and Ketchup on the bread together
Placed the baked Yams over the mustard/ketchup
Place 2 sandwich pickles and about 5 pepperonis
Placed the Turkey Pattie on top
This was DELISH! It did have a little heat to it with the pepperoncinis- you can build your own way. I made my hubby's with the whole sandwich thin.

Enjoy!

Baked Artichoke and Shrimp

Artichoke..
Whole cleaned and cut Artichokes (baked 3)
3 Garlic cloves, cut into little pieces
1/2 lemon
Foil- 2 pieces each artichoke
EVOO
S&P

Cut stem off Artichoke and place on the 2 sheets of foil
Start stuffing garlic into artichoke, as much as you want
Stuff a little lemon and then squeeze the lemon juice all over.
Sprinkle with a little EVOO and little S&P
Wrap the foil so it all bunches at the top
Bake @425 for about 1hr 15mins

Couscous...
1 box Toasted Pine Nut Couscous
Follow directions
Add juice of 1/2 of a lime
When ready to remove from heat, add 2 sprigs of Kale (cleaned and chopped) and a handful of chopped cilantro

Dry Rub Shrimp...
I had little shrimp so that is what I used. I believe I had about 70
In a bowl mix the following for the dry rub (this rub would also be good on chicken, steak you name it)

2T Wheat germ
1T Flaxseed Meal
1T Wheat Bran
1/2t Chili con Limon spice
1/2t Paprika
1/2t Cayenne pepper
1/2t Garlic Salt
1/2t Garlic Pepper
Pinch of Red Pepper Flakes
1/2t Old Bay
1/2t Lemon Pepper
1/4 of a piece of unsweetened Dark Chocolate-grated
Mix well.

Make sure shrimp is clean, detailed and patted dry.
Place shrimp in rub mixture and coat well. Place shrimp on a sprayed cookie cooling rack that is on top of a cookie sheet.

I believe I baked @400 for 10-15 minutes...I really don't remember, but you just really want the rub to bake into fish!

Enjoy!

Almond-crusted Chicken Tenders

I didn't write down the recipe, so I believe I actually followed this recipe!

Chicken Tender recipe came from
Eatingwell.com
http://www.eatingwell.com/recipes/almond_crusted_chicken_fingers.html
I know I didn't use Canola oil. I used EVOO. Also, I think I added whole wheat bran, to the dry mixture.

I created a couple of sauces to go along with the tenders. One was a spicy ketchup and the other was a BBQ sauce. We liked the BBQ the best. Again, I didn't write anything down! I just start grabbing and creating some days!

Baked Brussels Sprouts.
Wash and cut, drizzle with EVOO, S&P and bake at 400 until your desire! Same for the butternut squash.

Enjoy!

Baked Fish Sticks, Parsnip Fries and Asparagus

For the Fish Sticks, I followed the following recipe,from EatingWell.com and made a few changes

• Canola oil cooking spray
• 1 cup whole-wheat dry breadcrumbs, (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
• 1 cup whole-grain cereal flakes
• 1 teaspoon lemon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large egg whites, beaten
• 1 pound Tilapia fillets, cut into 1/2-by-3-inch strips

1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

How I created mine...

Followed all ingredients except for whole-grain cereal. All the cereal I looked at had high fructose corn syrup in them. Instead I did the following...

1C Brown Rice Bread Crumbs

1/2 C Wheat germ

1/2 C Wheat flakes

and I threw in some whole wheat panko bread crumbs I had left, really was only about 2T

I actually had lots leftover, next time I will reduce.

I baked mine @400 for 40 minutes and then @450 for 15 minutes. We really liked how they came out.

Served with my homemade tarter sauce, see sauces.

Parsnip Fries

I followed this recipe from doitdelicious.com. Except, for the ginger ketchup, I added a few splashes of Frank's Red Hot Sauce. I did not add as much pepper to the Parsnips. I actually cooked the Parsnips @400 for 30 minutes and then @450 for 15 minutes. I think they turned out awesome! 

Parsnip Fries with Ginger Ketchup
Prep time: 10 minutes
Total time: 35 minutes
Yield: serves 4
Ingredients
1 1/2 pounds parsnips, peeled and cut into sticks
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup ketchup
1 teaspoon grated fresh ginger
Directions
Heat oven (with oven rack in middle) to 400°F. On a rimmed sheet pan, toss together the parsnips, oil, 1/2 teaspoon salt and 1/8 teaspoon pepper (6 turns on pepper mill). Roast, stirring half way through, until the parsnips are golden brown and tender, about 25 minutes. Meanwhile, combine the ketchup and ginger. Serve with the warm fries.

For the Asparagus, I just cleaned, cut and added them to the pan with Parsnips. I just spray buttered these and sprinkled garlic salt and pepper on them.
Enjoy!