Veggie recipes!
samorgel
Posts: 4
Hey everyone!
Here are some yummy veggie recipes for you to try. Instead of meat and pasta for dinner tonight try replacing some of these staples with veggie substitues. They are better for you, lower calorie, and delicious! If you try one of these let us all know what you thought and how it turned out! Good luck!
Penne Pasta with tomatoes, eggplant, and mozzerella
Serves 4| Hands-On Time: 30m| Total Time: 30m
Ingredients
1/2 pound penne (1⁄2 box)
1/4 cup olive oil
1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
1/4 cup torn fresh mint leaves
Directions
1.Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
2.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
3.Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
4.Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
5.Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.
Nutritional Information
Per Serving
Calories 533
Fat 28g
Sat Fat 10g
Cholesterol 40mg
Sodium 539mg
Protein 20g
Carbohydrate 53g
Sugar 7g
Fiber 7g
Iron 3mg
Calcium 336mg
Zucchini Noodles
Ingredients:
2 medium-sized raw zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice
Preparation:
Using the julienne blade of a mandoline or a spiral vegetable slicer, slice zucchini lengthwise into long, thin strands. Slice the zucchini just until you reach the seeds in the middle and then stop (the seeds will cause the noodles to fall apart). NOTE: If you don't have a mandoline or a spiral slicer, you can either use a vegetable peeler or a knife.
Separate the zucchini strands. Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature.
After 15 minutes, gently squeeze the zucchini strands to extract any excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.
To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice.
Serving Ideas:
Top with pesto, tomato sauce, or guacamole sauce.
Use in place of pasta for a delicious spaghetti dish.
Top with grilled marinated shrimp.
Top with grilled chicken and peanut sauce.
Toss with pan-fried tofu.
Let your imagination be your guide!
Here are some yummy veggie recipes for you to try. Instead of meat and pasta for dinner tonight try replacing some of these staples with veggie substitues. They are better for you, lower calorie, and delicious! If you try one of these let us all know what you thought and how it turned out! Good luck!
Penne Pasta with tomatoes, eggplant, and mozzerella
Serves 4| Hands-On Time: 30m| Total Time: 30m
Ingredients
1/2 pound penne (1⁄2 box)
1/4 cup olive oil
1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
kosher salt and black pepper
1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
1/4 cup torn fresh mint leaves
Directions
1.Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
2.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
3.Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
4.Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
5.Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.
Nutritional Information
Per Serving
Calories 533
Fat 28g
Sat Fat 10g
Cholesterol 40mg
Sodium 539mg
Protein 20g
Carbohydrate 53g
Sugar 7g
Fiber 7g
Iron 3mg
Calcium 336mg
Zucchini Noodles
Ingredients:
2 medium-sized raw zucchini squash, washed, dried, and trimmed at both ends
2 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
Herbs of your choice
Preparation:
Using the julienne blade of a mandoline or a spiral vegetable slicer, slice zucchini lengthwise into long, thin strands. Slice the zucchini just until you reach the seeds in the middle and then stop (the seeds will cause the noodles to fall apart). NOTE: If you don't have a mandoline or a spiral slicer, you can either use a vegetable peeler or a knife.
Separate the zucchini strands. Transfer zucchini strands to a colander set over a mixing bowl. Toss the zucchini strands with salt; let stand 15 minutes at room temperature.
After 15 minutes, gently squeeze the zucchini strands to extract any excess water. Transfer drained zucchini strands to a bowl and toss with lemon juice, salt, and pepper.
To serve, twirl small amounts of zucchini strands with a long-tined fork and slip off onto individual serving plates. Garnish with herbs of your choice.
Serving Ideas:
Top with pesto, tomato sauce, or guacamole sauce.
Use in place of pasta for a delicious spaghetti dish.
Top with grilled marinated shrimp.
Top with grilled chicken and peanut sauce.
Toss with pan-fried tofu.
Let your imagination be your guide!
0
Replies
-
YUMMY!!!!! I ate some japelenos for some awesome flavor tonight! Try them on just about everything for low cal spicy flavor...if you like hot stuff!!!0
