Fresh Tomato Sauce Pasta Receipe
Ingredients
- Your choice of pasta - 1 lb
- Tomatoes - 4 (diced)
- Cucumber - 1/2 cup (diced)
- Garlic - 2 cloves (minced)
- Dried basil - 2 tbsps
- Dried mint - 2 tbsps
- Salt - 1 to 2 tsps
- Pepper - 1/2 tsp
Directions
- Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper.
- Let it sit at room temperature for 2 hours.
- Cook your pasta according to package directions. Then drain, and toss with the sauce.
Breakfast Burritos
Ingredients
- Eggs - 8**
- Jalapeno peppers - 2 (chopped and seeded)
- Green bell pepper - 1/3 cup (chopped)
- Tomatoes - 2 (seeded and chopped)
- Low fat cheddar cheese - 6 slices
- Large flour tortillas - 6
- Salt and pepper - add to taste
- Hot pepper sauce - a dash
- Low fat butter - 1 tbsp
- Cilantro
You may also substitute the eggs with TOFU
Directions
- Beat the eggs well, and add hot pepper sauce, jalapenos salt, and pepper.
- Melt butter in a pan on medium-high heat.
- Then pour in egg mixture, and cook until the eggs solidify.
- Place a slice of cheese on each tortilla.
- Top with egg mixture, tomatoes, and cilantro.
- Roll the tortilla and tuck the ends under.
- Bake for 10 minutes at 350.
Delicious Summer Greek Salad Sandwiches
Ingredients
- Pita bread
- Tomatoes - 3 (coarsely chopped)
- Cucumber - 1/2 (diced)
- Onion - 1/2 (diced)
- Roasted peppers - 100g (drained)
- Feta cheese - 100g
- Olive oil - 2 tbsp
- Vinegar - 2 tbsp
- Dried oregano - 1 tsp
- Salt and pepper - add to taste
Directions
- Mix the tomatoes, cucumber, onion, roasted peppers, feta cheese, olive oil, vinegar, oregano, salt and pepper.
- Pack in to warm pita breads and serve.
Cauliflower and Lemon Salad
Ingredients
- Cauliflower florets - 2 cups
- Cherry tomatoes - 2 cups (cut in half)
- Lemon - 1 (thinly slice)
- Olives - 1/2 to 1 cup
- Extra virgin olive oil - 1/4 to 1/2 cup
- White vinegar - 1/4 cup
- Parsley - 6 to 8 strands (chopped)
- Oregano - 1 teaspoon
- Minced garlic - 1 teaspoon
- Salt and pepper
Directions
- Pour boiling water over cauliflower and lemon slices. Let it soak for 8 to 10 minutes.
- Drain, and mix with tomatoes and olives.
- Mix olive oil, vinegar, parsley, lemon juice, oregano, garlic, salt and pepper in a bowl. Mix well.
- Pour the salad dressing over the vegetables and mix well. Let it sit in the fridge for 2 hours. Serve.
Fresh Tomato Sauce Pasta Receipe
Ingredients
- Your choice of pasta - 1 lb
- Tomatoes - 4 (diced)
- Cucumber - 1/2 cup (diced)
- Garlic - 2 cloves (minced)
- Dried basil - 2 tbsps
- Dried mint - 2 tbsps
- Salt - 1 to 2 tsps
- Pepper - 1/2 tsp
Directions
- Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper.
- Let it sit at room temperature for 2 hours.
- Cook your pasta according to package directions.
- Then drain, and toss with the sauce.
Vegetarian Black Bean Chili
Ingredients
- Black beans - 2 cans (19oz each drained and rinsed)
- Onion - 1 (chopped)
- Carrot - 1 (chopped)
- Tomatoes - 3 (chopped)
- Green bell pepper - 1 (chopped)
- Jalapeno pepper - 1 (minded)
- Chili powder - 1 tbsp
- Ground cumin - 1 tsp
- Crumbled dry rosemary - 1 tsp
- Salt - 1 tsp
- Garlic - 2 cloves (minced)
- Vegetable oil - 1 tbsp
Directions
- Heat oil to medium-high.
- Add in garlic, onion, jalapeno, carrot, and green pepper
- Cook until the veggies are soft
- Add in tomatoes, beans, chili powder, salt, rosemary, and cumin
- Bring to a boil then reduce heat.
- Simmer for 20 minutes.
- Serve.
Tofu Stuffed Mushrooms
Ingredients
- Large mushrooms - 6 to 8 (hollowed out)
- Tofu - 1 block (375 grams) (cut into 1/2cm square)
- Green onions - 2 (chopped)
- Crushed garlic - 2 cloves
- Light soy sauce - 1 tablespoon
- Frozen corn - 200 grams
- Sesame oil - 2 teaspoons
- Salt and black pepper
Directions
- Chop up the mushroom stalks and mix with the green onions and oyster sauce.
- Mix with the tofu and corn.
- Add in salt and pepper. Mix well.
- Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil.
- Bake in the oven for 12 to 15 minutes, and serve.