Archive for the ‘Meatless’ Category

Black Bean Quesadillas - Quick & Easy

Monday, August 7th, 2006

Submitted by Penny Schwickerath

2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream

In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.

Posted in Appetizers & Snacks, Main Dish, Meatless, Quick-to-table, Southwestern/Mexican | No Comments »

Zucchini Pie

Monday, August 7th, 2006

Submitted by Donalynn Bowman

3 cups shredded zucchini
1 cup cheddar cheese
1 cup shredded carrots
1/2 cup chopped onion
Fresh parsley to taste
Salt and pepper to taste
1/2 cup olive oil
3 eggs

Mix together and bake in a greased casserole or pie dish at 350ยบ for as long as it takes to puff up and brown nicely.

Serve with a nice salad and fresh fruit. Enjoy!

Posted in Main Dish, Meatless, Side Dishes | 1 Comment »

Fat Free Vegetable Soup

Monday, August 7th, 2006

Submitted by P. K. Olson

6 large green onions
1 or 2 cans Italian tomatoes
1 large head of cabbage
2 lbs. carrots, sliced
2 green peppers ( I liked the red peppers better)
1 bunch celery
1 pkg. Lipton vegetable soup mix (two envelopes) (for 1/2 recipe use 1 envelope)
2 Tblsp. Worcestshire sauce
1 Tblsp. parsley flakes

Season with salt, pepper, parsley or bouillon if desired. Cut vegetable in small to medium pieces and cover with water. Boil fast for 10 minutes, reduce to simmer and continue cooking until veggies are tender. Makes a lot and will keep a long time in fridge.

Posted in Meatless, Soups & Stews | No Comments »

Cheese Broccoli Soup

Monday, August 7th, 2006

Submitted by Sharon Girton

1 small jar (8 oz) Cheez Whiz
1 10 3/4oz can cream of celery soup
1 16oz bag frozen broccoli
2 cups half and half
Mix all and put in crockpot. Heat on low for about 2 to 3 hours. Use a crockpot bag to save on clean-up!

Note: We double the batch and it is really best the second day! Enjoy!

Posted in Crockpot dishes, Meatless, Soups & Stews | No Comments »

Yummy Broccoli Casserole

Friday, August 4th, 2006

Submitted by Pat Sears

2 eggs well beaten
1 stick butter or margarine, melted
3/4 cup mayo
1 can cream mushroom soup
8 oz. cheddar cheese, grated
2 T. chopped onion
2 pkgs. (or 20 oz.) frozen chopped broccoli–thaw until it breaks apart.
Mix all ingredients together. Top with crushed Ritz Crackers. You can make this ahead, but don’t top with the crackers until just before baking. Bake at 350 degrees for 1 hour. Easy!
I served this multiple times over the holidays and everybody loved it–even those who confessed to not liking broccoli very well.

Posted in Casseroles, Meatless, Side Dishes | No Comments »

Sunny Tortellini

Friday, August 4th, 2006

Submitted by Robyn Ridler, Portland, OR

2 cups plain yogurt
1/2 cup finely chopped sun-dried tomatoes
2 scallions, chopped
1/2 tsp. dried thyme
freshly ground black pepper to taste
dash of tamari
1 lb. cheese tortellini
1 large onion, chopped
2 shallots, chopped
2 cloves garlic, crushed
3-5 tbsp. vegetable oil
1 1/2 lbs. sliced fresh mushrooms

Cook tortellini according to package directions. While tortellini is cooking, combine yogurt, tomatoes, scallions, thyme, pepper, and tamari. Mix well and set aside.

Saute onion, shallots, and garlic in oil. Add mushrooms and continue coooking for 15-20 minutes until mushrooms are shrunken, stirring occasionally.

When tortellini is done, drain and return to pot. Add the mushroom mixture immediately and toss. Add the yogurt mixture, stirring to coate the pasta and mushrooms.

Serve immediately. Tastes great served with a tossed green salad and fresh bread. Serves four.

Posted in Main Dish, Meatless, Pasta | No Comments »

Spaghetti Pie

Friday, August 4th, 2006

Submitted by Sue

3-1/2 cups cooked spaghetti
2 eggs
2 tablespooons butter or margarine
1/3 cup parmesan cheese
1 cup cottage cheese
mozzarella cheese, grated
Drain spaghetti noodles and place in large bowl. While noodles are still hot, add eggs, butter, and cheese. Put mixture into a 10-inch pie plate and use hands to form mixture into a crust, going up sides of pie plate. Spread 1 cup of cottage cheese over crust mixture. Add your favorite spaghetti sauce over cheese. Cover with foil and let sit in refrigerator for at least 2 hours. This is a great recipe to make one day and bake and serve the next.

Cover and bake in 350-degree-F. oven for 1 hour. Remove foil, sprinkle with mozzarella cheese and return to oven until cheese is melted. Let sit 5 minutes before cutting into wedges and serving.

This is delicious! Serve with French bread and a salad.

Posted in Casseroles, Main Dish, Meatless, Pasta | No Comments »

Fast-to-make Mac & Cheese

Friday, August 4th, 2006

Submitted by Nancy Lee

10 oz elbow macaroni
1/2 lb colby cheese, thinly sliced
1/3 c milk
1/3 cup italian seasoned breadcrumbs
2 tbsp butter

Cook macaroni according to directions, leaving it al dente. Spray baking dish with non-stick cooking spray. Alternate 1/2-1 inch layer of macaroni with thin layer of cheese. The top layer should be cheese. Pour milk over all. Melt butter and mix in breadcrumbs. Sprinkle on top. Cover with foil and cook 30 minutes at 350. Uncover and cook another 20 minutes or so until breadcrumbs are golden brown.

**I double this recipe. The original recipe doesn’t make a lot.

Posted in Casseroles, Main Dish, Meatless | No Comments »