7 Classics

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

  1. Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper.
  2. Let it sit at room temperature for 2 hours.
  3. 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

  1. Beat the eggs well, and add hot pepper sauce, jalapenos salt, and pepper.
  2. Melt butter in a pan on medium-high heat.
  3. Then pour in egg mixture, and cook until the eggs solidify.
  4. Place a slice of cheese on each tortilla.
  5. Top with egg mixture, tomatoes, and cilantro.
  6. Roll the tortilla and tuck the ends under.
  7. 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

  1. Mix the tomatoes, cucumber, onion, roasted peppers, feta cheese, olive oil, vinegar, oregano, salt and pepper.
  2. 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

  1. Pour boiling water over cauliflower and lemon slices. Let it soak for 8 to 10 minutes.
  2. Drain, and mix with tomatoes and olives.
  3. Mix olive oil, vinegar, parsley, lemon juice, oregano, garlic, salt and pepper in a bowl. Mix well.
  4. 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

  1. Mix tomatoes, cucumber, garlic, basil, mint, salt, and pepper.
  2. Let it sit at room temperature for 2 hours.
  3. Cook your pasta according to package directions.
  4. 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

  1. Heat oil to medium-high.
  2. Add in garlic, onion, jalapeno, carrot, and green pepper
  3. Cook until the veggies are soft
  4. Add in tomatoes, beans, chili powder, salt, rosemary, and cumin
  5. Bring to a boil then reduce heat.
  6. Simmer for 20 minutes.
  7. 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

  1. Chop up the mushroom stalks and mix with the green onions and oyster sauce.
  2. Mix with the tofu and corn.
  3. Add in salt and pepper. Mix well.
  4. Stuff the mushrooms with this tofu mix, and brush the edge of the mushrooms with sesame oil.
  5. Bake in the oven for 12 to 15 minutes, and serve.