Slow Cooker Vegetable Barley Soup
Cheesy Garlic Bread
1 can great northern beans
1 can black beans
1 bag frozen mixed vegetables, 16 oz.
1 cup sweet potatoes , cubed
1/2 cup celery , chopped
1 cup onion, sweet , chopped
4 cloves garlic , minced
1 tsp. dried oregano
sea salt & pepper to taste
4 cups vegetable broth
1 cup pearl barley
1 cup mozzarella cheese , shredded
4 slices ciabatta (can sub Italian bread)
2 cloves garlic , minced
2 Tbsp. butter
2 Tbsp. olive oil
Prepare barley according to package directions; set aside. Place all ingredients except the barley into slow cooker, adding vegetable stock last. Cook on high heat for 6-8 hours. Once cooked, use a stick blender (or regular blender) to puree soup. Add more broth if a thinner consistency is desired. Add cooked barley to soup and serve.
Melt butter in a small bowl. Stir in olive oil and minced garlic. Brush mixture over bread slices evenly and top with shredded mozzarella cheese. Bake in a 400 degree oven for about 5 minutes or until cheese is melted and bread is toasted.
Cannellini Bean Burgers
Sweet Potato Fries
Tomato and Cheese Toss
1 can cannellini beans
1 slices whole wheat bread
1/2 cup onion, yellow , chopped
1/4 cup walnut pieces , chopped
2 cloves garlic , quartered
1 Tbsp. olive oil
4 each wheat hamburger buns , toasted
2 Tbsp. ranch dressing, low fat
2 cups spinach , fresh
4 slices tomatoes
1 tsp. dried basil
1 package frozen sweet potato fries
1 pound tomatoes , chopped
1/4 pound mozzarella cheese , fresh
1/4 cup Italian dressing
Drain and rinse beans. Tear bread into pieces and pulse in a food processor to make bread crumbs. In a food processor, combine cannellini beans, 1/3 of the bread crumbs, the onion, walnuts, basil and garlic. Cover and process until mixture is coarsely chopped and holds together. Shape the bean mixture into four 1/2-inch thick patties (or the number of servings you are preparing). Place the remaining bread crumbs in a shallow dish. Carefully brush both sides of each patty with oil. Dip patties into bread crumbs, turning to coat.
Preheat a grill pan or large skillet over medium heat. Add patties; cook for 10 to 12 minutes or until heated through, turning once halfway through cooking. (Reduce heat to medium low if patties brown too quickly.)
Serve each burger on a toasted bun with 1/2 tablespoon light ranch dressing, 1/2 cup raw spinach leaves and 1 slice tomato.
Calories 299 Protein(g) 13 Fat(g) 11 Carbohydrates(g) 44 Fiber(g) 9
Prepare according to package directions. Serve warm.
In medium bowl combine tomatoes, cheese, and salad dressing. Toss to coat. Let stand for 5 minutes before serving.
Eggplant Slices with Tomato Sauce and Feta
Pasta
Sauteed Broccoli
1 each eggplant
sea salt
1/4 cup olive oil
1 1/2 cups marinara spaghetti sauce
1/2 cup Feta cheese , crumbled
2 Tbsp. Italian parsley, fresh , chopped
8 oz. dry pasta
1 tsp. sea salt
2 cups broccoli florets
1 Tbsp. olive oil
2 cloves garlic , sliced
1/4 cup chicken broth
sea salt & pepper to taste
Heat the oven to 425oF. Cut eggplant into 1/2 inch slices. Place the eggplant slices on an oiled baking sheet and brush with olive oil. Bake for 20 minutes, or until lightly browned and soft all the way through. Remove from the oven.
Bring 2 quarts of water to a boil. Add sea salt and pasta; prepare according to package directions. Drain water. Drizzle with a little olive oil or butter if desired.
In medium bowl combine tomatoes, cheese, and salad dressing. Toss to coat. Let stand for 5 minutes before serving.
Chile, Potato & Cheese Omelet
Crescent Rolls
Tomato and Cheese Toss
4 each eggs
4 each egg white(s)
pepper, black , ground
2/3 cup Monterey Jack cheese , shredded
1/2 cup fresh cilantro , chopped
1 Tbsp. olive oil
1 1/2 cup frozen shredded hash brown potatoes
1/4 tsp. sea salt
2 can chile peppers, green, diced, 4 oz.
1/2 cup onion, green , chopped
1 tube crescent roll dough
2 cups cantaloupe , cubed
Position oven rack in upper third of oven; preheat broiler. Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
Prepare according to package directions.
***Prep in day***
Portabello Mushroom Pasta
Easy Coleslaw
8 oz. mushrooms, baby bella , sliced
1 Tbsp. butter
2 Tbsp. olive oil
1 clove garlic , minced
1/4 cup onion, yellow , chopped
1 tsp. lemon zest , fresh
8 oz. fettuccine
1/2 bag coleslaw mix
1/2 cup coleslaw dressing
Prepare pasta according to package instructions. In a skillet, melt the butter and olive oil. Add minced garlic and chopped onion. Saute for about 2-3 minutes, or until onions are clear. Add the sliced mushrooms and saute until the liquid produced by the mushrooms is mostly evaporated. Add the cooked pasta to the skillet and toss with the mushroom mixture. Add the lemon zest and serve.
Toss coleslaw mix with dressing. Serve.
Vegan Fondue
Greek Salad
Brown Basmati Rice
1 cup vegetable broth
2 cups water
1/2 cup cashews
1/3 cup oats, old fashioned
1/4 cup tahini
3/4 cup mushrooms, baby bella
4 Tbsp. cornstarch
2 Tbsp. lemon juice
2 Tbsp. granular onion
1 tsp. sea salt
2 Tbsp. mustard, Dijon-style
1/2 tsp. pepper, black
2 cups broccoli florets
2 cups baby carrots
2 stalks celery , cut
8 cups romaine hearts , chopped
2 cups cherry tomatoes , halved
1/2 cup olives, kalamata , halved
1 cup cucumber , sliced
1/2 cup onion, red , sliced
2 oz. Feta cheese , crumbled
1/2 cup vinaigrette salad dressing
1 cup rice, brown basmati , uncooked
2 cups water
1 tsp. sea salt
Place all ingredients except the broccoli florets, baby carrots and celery in a blender and blend until smooth. Place mixture in a saucepan and bring to a boil, stirring often to keep it from sticking and scorching. Reduce heat to low and cook, continuing to stir frequently until thickened, about 15 minutes.
Serve with broccoli florets, baby carrots, celery, and any other vegetable you care to dip!
Toss all ingredients except the salad dressing together in a large bowl. Add dressing right before serving.
Wash the rice in a strainer. Bring water and salt to a rolling boil in a lidded saucepan. Add the rice and return to a boil. Reduce the heat to low. Cover the pan and cook until the water has been absorbed.
Calories -160 Protein -4g Fat -2g Carbohydrates -34g Fiber -2g
Italian Oven Meal in a Pot
Tossed Salad
Roasted Carrots
1 cup zucchini , sliced
1 1/2 cups onion, yellow , sliced
2 cups garbanzo beans
2 cups tomatoes, canned, 28 oz. , chopped
8 oz. whole wheat pasta
1 1/2 cups white wine , dry
2 cloves garlic , minced
1 tsp. dried basil
1 each bay leaf
2 oz. Monterey Jack cheese , shredded
2 oz. Parmesan cheese , grated
4 cups salad greens (mixed)
1/4 cup sunflower seeds
1/4 cup carrots , shredded
1/4 cup onion, green , sliced
1 cup tomatoes , diced
1 pound baby carrots
1 Tbsp. olive oil
sea salt & pepper to taste
1/4 tsp. dried thyme
Toss salad greens with mixed fresh vegetables. For an added flavor, add in some crumbled Feta or bleu cheese. Serve with your favorite salad dressing.
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