Ingredients

• 4 carrots, washed
• 2 zucchini, washed
• 3 ribs celery, cut in half
• 2 tomatoes, quartered
• 1 eggplant, quartered
• 2 potatoes, quartered
• 2 turnips, cleaned, trimmed and quartered
• 2 large onions, peeled and quartered
• 1 leek, trimmed and quartered
• 3 garlic cloves, peeled
• 2 teaspoon dried thyme
• 1/4 cup olive oil
• 8 cups vegetable stock

Directions

1. Preheat oven to 400 degrees.
2. Spread all the vegetables out on a baking sheet.
3. Sprinkle with the thyme and drizzle with oil.
4. Roast for 1 hour or until well browned.
5. Transfer vegetables to a large pot, cover with stock.
6. Bring to a simmer and cook for 45 minutes.
7. Cool and strain

Bon Appetit!

Ingredients

• 2 containers (15 oz. each) Precious Ricotta Cheese
• 2 cups Precious Mozarella Cheese, shredded (about 8oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 jars (26 oz.each) Ragu Old World Style Pasta Sauce
• 12 uncooked lasagna noodles

Directions

1. Preheat oven to 375*. In bowl, combine ricotta cheese, 1 cup mozarella cheese, 1/4 cup Parmesan cheese and eggs.
2. In 13x19-inch baking dish, spread 1 cup Sauce. Layer 4 uncooked noodles, then 1 cup Sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozarella and Parmesan cheeses.
4. Bake uncovered 10 minutes.
5. Let stand 10 minutes before serving.
6. Serve with remaining sauce heated.

• Prep Time: 10 minutes
• Cook Time: 70 minutes
• Makes about 12 servings.

Ingredients

• 1 small cauliflower (about 1-1/2 pounds)
• 1 tablespoon virgin olive oil
• 2 large garlic cloves, minced
• 1 tablespoon toasted sesame seeds
• Dash paprika
• Pepper to taste

Directions

1. In a large kettle, bring 2 quarts of water to a boil.
2. Trim cauliflower and break into flowerets.
3. Drop into boiling water and cook 2 minutes. Drain in a colander.
4. In a large, non-stick skillet, heat oil and brown garlic.
5. Add cauliflower and sesame seeds and stir-fry 1 minute.
6. Dust with paprika and pepper before serving.

Ingredients

• 2 slices of bread
• 4 cooked slices of veggie bacon
• 1 slice mozzarella cheese
• 1 tablespoon pizza sauce
• 1 tablespoon sour cream mix (recipe below)
• Butter for grilling

Directions

1. Spread sour cream mix on one slice of bread and the other slice with the pizza sauce.
2. Layer cheese and veggie bacon on first slice and cover with the second slice of bread.
3. Butter the outside of the sandwich and grill till golden brown on both sides.

This goes great with a warm vegetable soup!

• 1/2 cup sour cream
• 1 tablespoon minced fresh onion
• 1 tsp. minced fresh garlic
• 1 tsp. Italian seasoning
• 1/2 tsp. each salt and pepper

Combine all ingredients, mixing well and let set for 1/2 hour in the refrigerator to blend the flavors.

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.

Ingredients

• 1-1/4 cups dried lima beans (1/4 pound)
• 1/2 onion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/2 teaspoon vinegar
• 2 tablespoons molasses
• 3 tablespoons chili sauce

Directions

1. Place the beans in a soup pot and cover with water
2. Broil 2 minutes.
3. Remove from the heat, cover and let stand 1 hour.
4. Preheat the oven to 300 degrees F.
5. Prepare a 1-1/2 quart casserole with non-stick pan spray.
6. Drain the beans, reserving 1 cup liquid
7. Combine the beans and the reserved liquid with the remaining ingredients and put in the casserole.

Ingredients

• 2 cups of sliced fresh mushrooms
• 3/4 cup of chopped red pepper
• 1/2 cup of chopped onion
• 1 chopped garlic clove
• 2 Tbsp. butter
• 1/4 cup of all-purpose flour
• 3/4 tsp. salt
• 1/2 tsp. crushed, dried thyme
• 1/4 tsp. crushed black pepper
• 2 cups of fat free milk
• 2 cups of cooked spinach
• 2 cups of cooked brown rice
• 1/2 cup of finely shredded Parmesan cheese

Directions

1. Preheat the oven to 350 degrees F. Using a 12-inch skillet stir together mushrooms, red pepper, onion, and garlic in hot butter over medium heat until tender.
2. Add flour, salt, thyme, and black pepper. Slowly stir in milk. Cook and stir until it is thick and begins to bubble. Add spinach, rice, and 1/4 cup of cheese.
3. Put mixture into a 2-quart baking dish and sprinkle 1/4 cup of cheese of the top. Cover and bake for 20 minutes. Uncover and bake 10 more minutes until heated through. Let it stand for 15 minutes before serving.

Preparation time: 25 minutes.
Bake: 30 minutes
Makes 6 servings

Ingredients

• 1 lb of medium portobello mushrooms
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic, wine, or herbed vinegar
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Directions

1. Preheat the broiler or prepare a charcoal grill, spraying the rack with non-stick pan spray.
2. Clean the mushrooms well and cut off the tough bottoms of the stems.
3. Combine the olive oil, vinegar, and garlic in a small bowl.
4. Brush all surfaces of the mushrooms with the mixture. Allow to marinate at least 20 minutes.
5. Put the mushrooms on the prepared broiler pan or grill, stem sides up.
6. Broil or grill about 4 inches from the heat source until the mushrooms are tender, about 4 to 5 minutes on each side.
7. Sprinkle with salt and pepper.

Ingredients

• 11 ounces of cooked spinach
• 6 ounces artichoke hearts, chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 garlic cloves, pressed
• 1/2 cup grated fresh Parmesan cheese

Directions

1. Preheat the oven to 375 degrees.
2. Mix together all ingredients and spoon into a baking dish
3. Bake for 25-30 minutes

Ingredients

• 6 plum tomatoes, seeded and chopped
• 1/4 cup finely chopped onion
• 1/4 cup snipped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 ripe avocados, peeled and diced

Directions

1. Mix together tomatoes, onion, cilantro, lime juice, salt and ground pepper.
2. Place avocados in a bowl and add 1/3 cup of the salsa mixture

*Keep things healthy and serve both with baked pita chips!