VEGETABLE RECIPES

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Low Fat / Low Calorie Spinach Pie
Preheat oven to 350*
Ingredients:
2 - 10oz frozen spinach, thawed, rinsed, squeezed dry
12oz roasted red peppers, rinsed, squeeze liquid out
1 cup fat-free cottage cheese
1 tsp pepper, or more if you desire
1/2 cup reduced fat feta
1/2 cup egg whites
Recipe Mix:
Olive oil spray your pie plate. In large bowl mix all ingredients by hand. Bake 40 - 50 minutes. Delicious!!
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Veggie Burger Between An Eggplant Bun
**Recipe On Cooking Video Page**
Preheat oven to 350*
Ingredients:
1 Eggplant, peeled, sliced into 1" slices to make buns, gave me 5 sandwiches
1 - 15.5oz can black beans, drained, rinsed well
1 1/2 cup onion, chopped
2 Tbsp garlic, chopped
2 tsp basil
1 tsp oregano
1/2 tsp thyme
pepper to your desire
1 large egg
olive oil
Recipe Mix:
Olive oil spray your baking dish. In large bowl, mix beans, onion, garlic and all seasonings well, then add egg, mix well. Now evenly divide mixture on top of one slice of eggplant, then place another slice on top to form a bun. Drizzle lightly with olive oil. If you want a thicker consistency, use a cup of oats to make a thicker, stickier mixture. Bake 50 minutes. ENJOY!!
**Calorie count apprx. for this entire recipe: 5 sandwiches, 700 calories.
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No Mayo Easy Egg Salad
Ingredients:
8 hard-boiled large eggs, peeled
1 cup celery, chopped
1 cup onion, chopped
1 cup tomato, chopped
2 Tbsp honey mustard, or whatever mustard is your favorite
1 avocado, peeled, chopped
Handful cranberries
Pepper
Head of lettuce, trim stem, remove first few leaves, then gently remove to form cups for mixture
Recipe Mix:
Place first 7 ingredients in large bowl then lightly pepper. Mix well with hands. Chill for several hours. Scoop mixture into lettuce cups. One small head of lettuce will give you around 4 cups, always use several leaves to form a cup. Also, this egg salad makes about 6 to 8 servings, depending how much you stuff into your cup! Enjoy!!
Apprx. calorie count: 1274
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Stuffed Poblano Peppers Baked In Eggs With Basil
Preheat oven to 350*
Ingredients:
5 poblano peppers, rinsed, stems/seeds removed, slice down middle on one side to form a pocket
10oz frozen spinach, thawed, rinsed, squeeze all water out
1 large tomato, chopped
1 large onion chopped
10 basil leaves
1 cup to 2 cups of egg beaters or eggs, you choose how much egg you want to use, I used 2 cups of egg beaters.
pepper
Recipe Mix:
Olive oil spray your baking dish. Place peppers on bottom of dish, now evenly stuff each with spinach, then tomato, onion. Now place two basil leaves in each. Pour egg lightly into each and all around peppers. Place any extra tomato on top of egg and bake for an hour. YUM!!
**Apprx. calorie count for entire recipe: 550
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Sorry, no photo!
Tomato-Zucchini Crock-Pot Bake
Set crock-pot to low.
Ingredients:
2 - 28oz cans diced tomatoes, drained & rinsed
1 medium zucchini, peeled, diced
1 cup artichokes, rinsed, chopped
2 Tbsp garlic, chopped
1/2 cup parsley, fresh, chopped
Recipe Mix:
Olive oil spray your crock-pot, cook on low for 5 hours. Serve in a soup bowl with pepper. Delicious!!
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Baked Bean Thread Noodles Topped With Avocado & Mushroom
Preheat oven to 350*
Ingredients:
2 cups cellophane noodles, cooked,
2 - 8oz mushrooms, rinsed, stems removed
2 avocados, peeled, chopped
1 cup onion, chopped
1 Tbsp lemon pepper
Recipe Mix:
Olive oil spray your frying pan, set burner to medium high. Place mushrooms, avocado, onion into pan, mix, now sprinkle lemon pepper over, mix well, turn to low and place lid on, simmer 20 minutes. Place noodles in a olive oil sprayed 13 x 9 baking dish. Top with avocado/mushroom mixture. Baked 25 minutes.
**Cellophane noodles are high in calories, you only need a few forkfuls for the dish in each serving. I would make this for a splurge day, 492 in one cup of noodles.
Apprx. calorie count for entire recipe: 1670
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Swiss Chard & Spinach Stew
Preheat oven to 350*
Ingredients:
1 Bunch Swiss Chard, stem removed, rinsed well
1 10oz frozen spinach, thawed, rinsed well, squeeze
8oz mushrooms, rinsed, halved
6 cups water
2 tsp dill
1 tsp tumeric
2 Tbsp garlic, chopped
1 tsp pepper
Recipe Mix:
Olive oil spray your crock-pot and set to low. Place all ingredients into pot and mix well. Cook for 7 hours. A deliciously green tasting stew!
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Veggie Stuffed Cubanelle Peppers
Preheat oven to 350*
Ingredients:
2 cubanelle peppers, rinsed, sliced in halve, stems removed
1/2 avocado pulp
3/4 cup chopped onion
3/4 cup chopped fine portobello mushrooms
2 Tbsp Thyme
pepper
Recipe Mix:
In large bowl, mix avocado, onion and mushrooms. Evenly spread mix into pepper halves. Now evenly sprinkle the thyme over the cubanelle peppers then pepper to your desire. Bake 50 minutes. Great Side Dish!!
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Meatless Vegetarian Burger
**Recipe On Video Page**
Preheat oven to 375*
Ingredients:
2 - 15oz can black beans, rinsed, drained
8oz baby bella mushrooms, rinsed, chopped
1 cup onions, chopped
1 - avocado, skin removed, chopped
2 Tbsp garlic, chopped
pepper to your desire
1 Tbsp oregano
1 Tbsp basil
2 Tbsp chia seed
1 Tbsp caraway
Recipe Mix:
Olive oil spray your baking dish. In order listed mix all ingredients in a large bowl and mix with your hands, mix well. Now form patties to the size you desire and set on bottom of baking dish. If you would like a more solid texture, add oats til you get the desired consistency. Bake for 50 minutes. I served these burgers on multi-grain buns, with lettuce and a slice of tomato. Enjoy!!
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Vegetarian Eggplant Bake
Preheat oven to 350*
Ingredients:
1 large eggplant, peeled, sliced thin, about 1/4" slices, place slices on paper towels
2 Tbsp garlic, chopped
1 large onion, chopped
1/6 cup balsamic vinegar
pepper
olive oil
Recipe Mix:
Olive oil spray a frying pan, set burner to med/high. Now, place onion, garlic and tomatoes in, put lid on and saute for 5 minutes, mix several times with wooden spoon. Now turn flame to low and place lid on top of pan and let saute for around 10 more minutes. While that is sauteing, olive oil spray your 13 x 9 baking dish. Now, press down lightly on each eggplant slice with a towel to remove any excess moisture. Then set half the slices on bottom of baking dish. Now take your frying pan mixture and spoon half of that over eggplant slices. Repeat layers, other half of eggplant and frying pan mixture. Next lightly drizzle your balsamic vinegar over entire dish and then pepper to your desire. Now drizzle a bit of olive oil over dish, bake 51 minutes at 350. Delicious hot or cold!! Enjoy!

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Slow Cooker Kale & Spinach Soup, Very Low Fat/Carb
**Recipe on Video Page**
Ingredients:
1 1/2lbs Kale, washed, broken into pieces
2 - 10oz frozen spinach, thaw out and rinse well, drain
28oz diced tomatoes, rinsed and drained
2 cups onions, chopped
1 Tbsp basil
1 Tbsp oregano
3 Tbsp garlic, heaping
pepper, at least a Tbsp. or more, your choice
8 cups water
Recipe Mix:
Set your crock-pot to high, now olive oil spray the pot. Next, add all ingredients as listed, then take a large spoon and gently mix. Turn your crock-pot to low and cook for 5 to 7 hours. For my Hubby I set a bowl out of low fat real bacon bits, a few chopped chilies and of course, the pepper grinder. This ended up being a really healthy, delicious recipe! Enjoy!!

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Stuffed Red Peppers With Egg
Set oven to 375*
Ingredients:
5 red peppers, stems removed gently and any seeds inside, carefully
1 cup mushrooms, rinsed, chopped
1/2 cup onion, chopped
5 eggs
parsley
Recipe Mix:
Olive oil spray your baking dish. Next, evenly divide mushrooms and onion between all peppers, stuff inside. Now crack an egg into each and lightly sprinkle with parsley. Bake for 50 minutes, uncovered. Be sure to arrange peppers so egg doesn't ooz out. Delicious!!
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Meatless Stuffed Tomatoes, Spinach & Avocado
**Recipe on Cooking Video Page
Preheat oven to 350*

Ingredients:
4 large tomatoes, pulp scooped out
10oz frozen spinach, thawed, rinsed, squeezed dry
1 1/2 cups onion, chopped
pepper
Recipe Mix:

Place tomatoes in an olive oil sprayed baking dish. Evenly divide spinach into each tomato, and then evenly place the onion in each. Pepper lightly and drizzle with olive oil. Bake 40 - 50 minutes, uncovered.

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*Healthy Egg Salad
Ingredients:
dozen hard boiled eggs, cold
1 small red onion, chopped
1 cup celery, chopped
1 avocado, peeled, chopped
1 cup fat free cottage cheese
1/2 tsp dry mustard
2 tsp wasabi powder, optional
pepper
head iceberg lettuce
Recipe Mix:
In large bowl mix all ingredients to blend well, pepper to taste. Serve in lettuce cups. Great vegetable recipe with protein! Enjoy!!

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Tomatillo Zucchini Bake
**Recipe on Cooking Video Page**
Preheat oven to 375*
Ingredients:
3 cups zucchini, finely chopped (3 zucchinis)
3.5oz sun-dried tomatoes, finely chopped
2 cups onions, chopped
pepper
olive oil
1 cup cottage cheese, fat free
1 avocado, diced
2 tsp dill weed
1 tsp tumeric
6 tomatillos, diced
Recipe Mix:
Olive oil spray your baking dish. Mix your sun-dried tomato and zucchini together and spread evenly over bottom of baking dish, now lightly pepper and drizzle mixture with olive oil. Then place onions on top of that. In large bowl mix the cottage cheese, avocado and spices. Now scoop the cottage cheese mixture over the zucchini mix. Next spread your tomatillos over, then if your using jalepenos, put those on last and bake for 50 minutes. DELICIOUS!!
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Asparagus Cabbage Soup Seasoned With Sage
**Recipe On Cooking Page**
Ingredients:
2 Tbsp garlic, chopped
1/2 onion, chopped
Head chinese cabbage, finely chopped
1 bunch asparagus, rinsed, ends trimmed, chopped into pcs
2 Tbsp chives
2 tsp sage
1 tsp thyme
pepper
2/3 red wine
3 cups water
Recipe Mix:
Olive oil spray your frying pan and place temperature on medium / high. Now place garlic and onion into pan, saute a few minutes, then add your cabbage and mix well. Add chives, mix well and then add sage, mix well. Add thyme, pepper lightly and mix well then add asparagus. Mix this up really well and keep sauteing mixture over medium/high heat. Now add water and pepper again to your desire. Bring mixture to boil and then turn down to simmer and place lid on top and cook 25 - 30 minutes. Enjoy!!
**note: add less sage so not overpowering, or skip all together!
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BAKED EGGS
Preheat oven to 400*.Go meatless today!
Olive oil spray a baking dish, pour in 2 cups of egg whites and 2 cups of egg substitute. Mix in whatever veggies you have on hand. Cover with foil and bake for 40 minutes, remove foil and if top of eggs aren't firm, bake another 5 - 10 minutes. Serve with fresh fruit and some toasted bread!!

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Meatless Pepper Boats
**Recipe On Cooking Video Page
Preheat oven to 350*
Ingredients:
4 peppers, I used orange
2 avocados, pulp
2 tomatoes, chopped
8oz mushrooms, rinsed, chopped
2 tsp paprika
1 tsp thyme
1 tsp tumeric
pepper
Recipe Mix:
Slice peppers in half, remove stems. Olive oil a baking dish and place peppers on bottom, sliced side up. Now, mix the next 6 ingredients in a large bowl, pepper lightly, mix well. Now evenly fill each pepper with mixture, bake 45 - 50 minutes. Enjoy!!
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Roasted Yellow Squash With Feta
Preheat oven to 350*
Ingredients:
2 yellow squash, sliced in half
1/2 tsp dill
1/2 tsp thyme
1/2 tsp lemon pepper
1/1 tsp basil
4 Tbsp reduce fat feta cheese
Recipe Mix:
Olive oil spray your baking dish, and lay your squash on bottom, sliced side up. Now mix all spices the together and evenly sprinkle over squash. Slice a 1/2" deep slit down middle of each squash and stuff slit with 1 Tbsp feta. Bake 40 minutes covered loosely with foil, then remove foil, cook 10 more minutes. Delicious!!
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RADICCHIO
Preheat oven to 350*
Ingredients:
3 Radicchios
garlic, chopped
pepper
Recipe Mix:
Olive oil spray your baking dish. Next remove the first few leaves of each radicchio, rinse and dry with towel. Now cut each radicchio into 4 pieces. Stuff each piece of radicchio with garlic to your desire, then place in baking dish, lightly pepper each. Bake for 7 minutes, tent with foil and bake another 24 minutes. ENJOY!

Low Fat Low Carb Asparagus Celery Onion Soup
**Recipe on Cooking Video Page**
Ingredients:
1 large red onion, chopped
1 1/2 cups celery, chopped finely
4.25oz can chillies, drained, rinsed well
2 cups asparagus, chopped finely
2 cups water
2 Tbsp garlic, chopped
1 Tbsp basil
1/2 cup red wine
Pepper
Recipe Mix:
Olive oil spray your frying pan and set burner to medium/high. Place onion in pan along with celery, mix, saute for a few minutes, turn burner to high.
Now place your asparagus in pan and mix, then add water, mix well. Now place garlic in pan along with basil, mix well, then pepper to your desire. Lastly add your wine and mix well, turn burner to high and bring to slight boil, then turn to low and place lid on top, simmer for 30 - 40 minutes. DELICIOUS!!

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BAKED BEAN THREAD CELLOPHANE NOODLES..DELICIOUS
**Recipe on Cooking Video Page**
Preheat oven to 350*
Ingredients:
2 - 3.75oz packages cellophane noodles, cook to package directions
3 Tbsp garlic, chopped
pepper
16 jar roasted red peppers, drained, rinsed
10oz frozen spinach, thawed, rinsed, squeeze dry
olive oil
1/3 cup chopped celery
5 eggs, mix up or 1 1/2 cup egg beaters
Recipe Mix:
Olive oil spray your frying pan and set burner to medium/high. Place garlic then pepper garlic to your desire and add red peppers, saute for a few minutes. Now add spinach and celery, drizzle with olive oil, mix well, saute for a few minutes. Olive oil spray your baking dish and place cooked noodles on bottom. Then pour egg over noodles and then scoop frying pan mixture over egg/noodles. Drizzle olive oil over top. Bake 35 - 45 minutes. YUM!!

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ZUCCHINI ARTICHOKE STEW
Ingredients:
52oz diced tomatoes, drained, rinsed
1 cup artichokes, rinsed, chopped
1 large zucchini, peeled, chopped
1/2 cup fresh parsley, chopped
2 Tbsp garlic, chopped
2 cups water
pepper
Recipe Mix:
Olive oil spray your crock-pot and set temperature to low. Add all ingredients to pot and mix well, except pepper, pepper to your taste when serving. Cook on low for 4 to 5 hours, serve with home baked bread. Perfect comfort food for a chilly Sunday!!

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Artichoke Onion Corn Tomato Stew
**Recipe on Cooking Video Page**
Ingredients:
2 cups jar artichokes, rinse, squeeze excess water
2 Tbsp garlic, chopped
1 Tbsp thyme
2 Tbsp dill weed
15oz can corn, rinsed, drained
28oz can diced tomatoes, drained, rinsed well
2 cups onions, large chunks
4 cups water
pepper
Recipe Mix:
Olive oil spray your crock-pot and set on high. Place all ingredients into pot and pepper to your desire. Let it cook on high for 3 hours, low 6 to 7 hours. Enjoy!!
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Beet Soup
Ingredients:
5 - 6 beets, peeled, puree to smooth texture = 2 cups
1 avocado, peeled, pureed pulp
1 cup cottage cheese, fat free
3 Tbsp garlic, chopped
pepper to taste
Recipe Mix:
Olive oil spray your frying pan and set to medium/high. Now add all ingredients while stirring in order listed, mix well, bring to slight boil, then turn to low and simmer for 20 minutes, lid on.

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Spaghetti Squash Topped With Vegetables
**Recipe On Cooking Video Page**
Preheat oven to 350*
Ingredients:
1 spaghetti squash, peel skin off squash and chop up the squash pieces
3/4 cup sun-dried tomatoes, chopped
2 cups water mixed with 3 Tbsp mustard
1 large onion, chopped
1 cup celery, chopped
1 pint cherry tomatoes
5 large red or green peppers, chopped
1/3 cup relish
Sunflower seeds, optional
Recipe Mix:
Olive oil spray your baking dish and place squash on bottom of dish. Now evenly spread out your sun-dried tomatoes on top of squash. Drizzle water/mustard mix lightly over squash, about 1/4 cup. Then top onions over that then your celery. Now evenly spread your tomatoes then your peppers. Next spread some sunflower seed over mixture and then evenly relish on top of sunflower seeds. Lastly drizzle the remaining water/mustard mix over dish. Bake uncovered for 50 minutes, Enjoy!!

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Baked / Roasted Eggplant Topped With Sun-dried Tomato & Peppers
**View This Recipe On Cooking Videos**
Preheat oven to 350*
Ingredients:
2 small eggplants, peeled, chopped 2" pieces
2 cups onion, chopped
1 cup sun-dried tomatoes, chopped
2 green or red peppers, chopped
pepper
1/3 cup sunflower seeds
2 Tbsp flaxseed, optional
Recipe Mix:
Olive oil your baking dish. In a large bowl mix eggplant and peppers, mix well. Then pepper nicely, then add onions, sunflower seeds and flaxseed, mix well. Last, add your sun-dried tomatoes and scoop into baking dish evenly. Bake for 50 minutes, yummy!!

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DELICIOUS CELERY SOUP
**Recipe On Cooking Video Page**
Ingredients:
4 cups of celery, chopped finely
1 bunch green onions, chopped finely
1 cup cottage cheese, fat-free
pepper
1 Tbsp balsamic vinegar
cup milk
2 Tbsp garlic, chopped
2 cups fat-free milk
Recipe Mix:
Olive oil spray your frying pan and medium / high. Place your celery into pan and saute for several minutes, now add onions and saute for several minutes. Next add your cottage cheese and mix well. Pepper nicely and then add garlic, mix, then add balsamic vinegar, mix. Last, add your milk and mix well. Place lid on and bring to slight boil, mix. Then set burner to low, put lid back on and simmer for 20 - 30 minutes. If you would like a smoother texture. Puree in food processor. THIS IS A DELICIOUS SOUP!

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Baked Eggs Over Vegetables
**Recipe On Cooking Page**
Preheat oven to 375*
Ingredients:
4 cups celery, rinsed, chopped
8oz mushrooms, rinsed, chopped
3 avocados, peeled, chopped
1 onion, chopped
pepper
Dozen eggs
Recipe Mix:
Olive oil spray your baking dish. Mix first 4 ingredients in a large bowl, then scoop into your baking dish, spread out evenly. Now pepper to your desire, then crack as many fresh eggs over casserole as you like. Bake uncovered 15 minutes., or til eggs are cooked. Enjoy!!

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Low Sugar Low Fat Spaghetti Sauce
Ingredients:
4 cups of tomatoes, smashed up
1 Tbsp olive oil
2 Tbsp garlic, chopped
1/2 cup onion
2 Tbsp parsley
1 Tbsp spaghetti spice
Recipe Mix:
Olive oil spray your pot. Set stove temp to medium high, add all ingredients. Bring to slight boil, then simmer for 30 minutes. Great on top of wheat noodles, I like to put mine on top of thawed spinach.

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Vegetables Stuffed With Avocado & Red Onion
Preheat oven to 300
Ingredients:
4 small orange peppers, seeds / tops removed
8 jalapenos, stem / seeds removed, slice down middle
2 avocados, pulp
1 red onion, chopped
Recipe Mix:
Line your baking dish, and place veggies on bottom. Use whatever type of vegetable you have!! Mix avocados and onions in a small bowl. Now scoop mixture into each vegetable til full. Bake 1 hour. A delicious appetizer!! We all love avocado :)

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Slow Cooked Vegetable Stew
Set your crock-pot to low, spray with olive oil spray.
Ingredients:
28oz diced tomatoes, rinsed, drained
2 Tbsp garlic, chopped
4 green onions, chopped
1 avocado, peeled, diced
8oz mushrooms, chopped
2 cups celery, chopped
1 cup onion, chopped
4oz raisins
8oz feta, reduced fat, optional
1 cup reduce fat real bacon bits, optional
Recipe Mix:
Place all ingredients into crock-pot, cook on low for 6 hours. Delicious!

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Healthy Egg Salad
Ingredients:
dozen hard boiled eggs, cold
1 small red onion, chopped
1 cup celery, chopped
1 avocado, peeled, chopped
1 cup fat free cottage cheese
1/2 tsp dry mustard
2 tsp wasabi powder, optional
pepper
head iceberg lettuce
Recipe Mix:
In large bowl mix all ingredients to blend well, pepper to taste. Serve in lettuce cups. Great vegetable recipe with protein! Enjoy!!
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Slow Cooker Veggie Surprise
Ingredients:
28oz diced tomatoes, rinsed, drained
15oz canned black beans, rinsed, drained
2 Tbsp garlic, chopped
2 Tbsp basil
1 bunch green onions, rinsed, chopped
2 cups artichokes, rinsed well, drained
4 cups water
1 tsp pepper
Recipe Mix:
Olive oil spray your slow cooker, set to low. Add all ingredients to cooker and put lid on, cook 5 hours. A low carb, low fat, healthy vegetable recipe. Note** I buy my artichokes in a large jar, rinse well. Great Vegetable Recipe. Enjoy!!

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Portobellas Topped With Veggies
**Recipe On Cooking Video Page**
Preheat oven to 350*
Ingredients:
16oz sliced portobella mushrooms
2 - 10oz frozen spinach, thawed, squeezed
2 avocados, pulp
2 Tbsp garlic, chopped
1 1/2 red onion, chopped big pieces
1 large red tomatoes
pepper
1/2 cup red wine, optional, or use apple juice
Recipe Mix:
Olive oil spray your baking dish, then place your mushrooms on bottom of baking dish. In a large bowl mix your spinach, avocado and garlic, mix well by hand. Now on top of your mushrooms evenly spread your onions then your tomatoes. Now by hand place the spinach mixture evenly across casserole. Pepper as much as you like, then drizzle the wine over entire dish. Bake 50 minutes, or until spinach starts to get a little crisped. Vegetarian Recipe. Enjoy!!
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Olive oil spray your frying pan, over medium heat.
Pour 3/4 cup egg beaters / whites in and add a bit of onion.
Flip a few times, then remove from skillet and top with a bit of avocado and pepper.
If Sunday, put on 2 multi-grain wraps, the only day I would do wraps, lol. I eat my bread usually with eggs, no wraps!

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LOW FAT SPINACH PIE CASSEROLE PIE RECIPE
**Recipe On Cooking Video Page**
Preheat your oven to 375*
Ingredients:
2 - 10oz frozen spinach, thawed, rinsed, squeezed
1 Tbsp. garlic, chopped
2 Tbsp. honey mustard
1 cup cottage cheese, fat free
1/2 cup egg beaters
Recipe Mix:
Olive oil spray your pie dish. Mix all ingredients in a large bowl and scoop into dish. Bake 50 minutes! Delicious & Healthy!!

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Broccoli Avocado Stuffed Green Peppers
**Recipe on Video Page**
Preheat oven to 350*
Ingredients:
3 large green peppers
1 head broccoli, chopped finely = 2 cups
2 Tbsp garlic, chopped
28oz diced tomatoes, drained, rinsed
1/2 cup cottage cheese, fat free
1 avocado
1 cup fresh parsley
1/2 cup onion, chopped
1/3 cup sunflower seeds
1 tsp tumeric
2 tsp lemon pepper
sliced banana peppers, optional
Recipe Mix:
Olive oil spray your baking dish. Rinse and cut tops off. Puree your avocado, parsley and onion til smooth in food processor. In a large bowl mix all ingredients except banana peppers. Stuff each pepper with mixture, and layer any extra mix around peppers. Now stuff a few sliced banana peppers into each pepper. Bake for 50 minutes. Enjoy!!

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Baked Eggplant Sandwiches With Roasted Red Peppers
**RECIPE ON VIDEO PAGE**
Preheat oven to 350*
Ingredients:
2 eggplants, peeled & sliced into 1" slices
8oz baby bella mushrooms
2 large onions, sliced thick
32oz roasted sweet red peppers, drained, rinsed well
1 cup egg beaters in large bowl
2 cups of bread crumbs
olive oil
Recipe Mix:
Olive oil spray your baking dish. Olive oil spray a frying pan and set to medium high heat, place your mushrooms in and place lid on, steam for about 5 minutes, remove from heat. You should have around 12 to 14 slices of eggplant. Take a slice of onion and place on a slice of eggplant, then add some red pepper and mushroom. Now place another slice of eggplant onto the mix, creating a sandwich. Now dip in egg, then roll in bread crumbs. Place in baking dish, build as many sandwiches as you can til all eggplant is used. You can also just build using one slice. Place any extra ingredients around or on top of sandwiches. Drizzle dish lightly with olive oil. Bake 50 to 60 minutes til lightly crispy on top. DELICIOUS!!

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Pablano Peppers Stuffed With Zucchini
Preheat oven to 350*
Ingredients:
5 pablano peppers, sliced in half, remove stem, seeds
1 cup celery, chopped finely
1 cup zucchini, chopped finely
1 cup fat free cottage cheese
1 Tbsp basil
1 Tbsp cilantro
1/2 cup red wine
Recipe Mix:
Olive oil spray your baking dish. Place peppers on bottom of dish. Now mix all ingredients in a big bowl and evenly place mixture into the peppers. Cover with foil and bake for 40 minutes, remove foil bake another 10 minutes. Enjoy!!
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Delicious Stuffed Cabbage
Ingredients:
head fresh cabbage
1 lb turkey or venison or chicken or 30oz black beans, rinsed, drained
3 heaping Tbsp garlic, chopped
2 large onions, chopped
4oz feta, reduced fat
2 Tbsp dill
1 Tbsp rosemary
1 Tbsp oregano
Recipe Mix:
To prepare your cabbage, discard the first few leaves from head. Bring a large pot to a boil and place head into boiling water and turn heat off. Let cabbage sit for several minutes in boiling water, now start to peel one slice at a time from head. I use a fork and a sharp knife while head is in water. Or remove and separate leaves on a cutting board. Once your cabbage leaves are separated, trim the firm part of the stem off bottom. Mix all your ingredients in a large bowl and use your hand to fill center of each leaf. Fold sides over and ends creating a seam. Toothpick ends near seam, place cabbage roll seam side down in a olive oil sprayed baking dish. Before you place the rolls in dish, pour about a cup of spaghetti sauce on bottom of dish. Once you have rolls in pan, pour spaghetti sauce over each roll. If you desire to use cheese on top of rolls, place cheese over roll then the sauce. Now drape foil over dish loosely, bake 60 minutes, remove foil, bake another 30 minutes. DELICIOUS RECIPE!! I love the chicken!!

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**Recipe On Video Page**

Vegetarian Delight with Avocado, Spinach & Garbanzo Beans
Preheat oven 350*
Ingredients:
2 - 15oz cans garbanzo beans, rinsed & drained
10oz frozen spinach, thawed & rinsed, squeezed dry
2 cups of celery, finely chopped, drain excess liquid
1 cup onion, finely chopped, drain excess liquid
1 tsp ground pepper
3/4 cup light cottage cheese
1 avocado pulp
1/4 tsp cayenne pepper
1 tsp paprika
1 Tbsp garlic, chopped
1/2 tsp tumeric
1/2 tsp cumin
olive oil
Recipe Mix:
Olive oil your 13 x 9 baking dish and place the beans on the bottom. Now top with spinach and mix up the celery & onion in bowl, then layer next. Now sprinkle some pepper to your desire on top of celery/onion. In another bowl mix the cottage cheese and add all spices, mix well. Evenly spread this mixture on top then drizzle with olive oil and bake 50 minutes. Serve with pepper, salsa, hot sauce and light sour cream. Enjoy!!

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**Recipe on Video Page**

Artichoke Caraway Stew
Ingredients:
4 cups artichokes, rinsed, drained
28oz diced tomatoes, rinsed, drained
1 1/2 cups onions, chopped
2 Tbsp garlic, chopped
6 cups water
2 Tbsp caraway seed
1 Tbsp basil
Recipe Mix:
Olive oil spray your crock-pot and set to high. Place all ingredients into pot and stir to mix. Cook 3 hours on high, or low for 5 - 6 hours. Enjoy!

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Mexican Style Zucchini / Squash Boats
Preheat oven to 375*
Ingredients:
2 zucchinis, peeled, scooped out
2 yellow squash, peeled, scooped out
2 cups refried beans, recipe on appetizer page
1 Tbsp garlic, chopped
1 large onion, chopped
3/4 cup salsa
1 cup jalapenos, optional
paprika
Recipe Mix:
Place your zucchini, squash boats into an olive oil sprayed baking dish, now layer the scooped out seeds/pulp around the zucchini/squash. Now in a large bowl mix your beans, garlic, onion and salsa, then scoop that mixture evenly into the veggie boats. Sprinkle the jalapenos and sprinkle paprika on entire casserole. Bake 35 minutes, enjoy!

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Roasted Veggies Topped With Red Sweet Peppers
Preheat oven to 350*
Ingredients:
8oz bella mushrooms, chopped and rinsed
3 onions, sliced thinly
15.5oz can black beans, rinsed and drained
5 stalks celery, rinsed and chopped
2/3oz fresh cilantro leaves, chopped
2/3oz fresh parsley leaves, chopped
1 avocado pulp
1 cup fat free cottage cheese
12oz roasted red sweet peppers, rinsed and drained
Recipe Mix:
Olive oil spray a baking dish 13 x 9. Now layer the first 6 ingredients, then by hand in a small bowl mix the avocado and cottage cheese and spread evenly atop the layered ingredients. Now lightly pepper and then place your sweet peppers across the top of the entire dish. Bake covered with foil for 50 minutes, remove foil and bake another 10 minutes. ENJOY!

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Green Stuffed Tomatoes
Preheat oven to 350*
Ingredients:
Tomatoes, about 10 small or 5 large
1 cup of spinach
1 cup red onions, chopped
1 Tbsp garlic, chopped
4oz reduced fat feta cheese
Recipe Mix:
Olive oil spray your baking dish and then scoop out the stem of the tomatoes. Now just gently slice into the tomato, don't remove the pulp. Now mix the onions and garlic and squish the mixture into each tomato. Now stuff a little feta into each. Bake 30 minutes, ENJOY!

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Zucchini Tomato Stew
**Recipe On Video Page**
Ingredients:
1/2 cup red onions, chopped
3 Tbsp garlic, chopped
2 cups celery, chopped
3 large tomatoes, cut up
1/3 cup sunflower seeds
3 small zucchinis, sliced
1 Tbsp. parsley
1 Tbsp. oregano
1 Tbsp. basil
2 tsp. tumeric
6 cups water
Recipe Mix:
Olive oil spray your frying pan and heat at medium high. Now place your onions in pan then add the celery, garlic and drizzle with a bit of olive oil, then toss in your sunflower seeds. Now on a separate burner, olive oil spray a large pot and pour 6 cups of water in, heat up on medium low. Now add your zucchini to your frying pan and mix well then place lid on and simmer 10 minutes. Now set your pot of water to medium low and pour frying pan mixture into your pot and add your tomatoes, and all seasonings, stir well. Bring to boil, then turn down to low and simmer for 1 hour, crack the lid a bit. Enjoy

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Portobello Mushrooms Stir-Fried With Sun-dried Tomatoes
**Recipe On Video Page**
Ingredients:
6 large portobello mushrooms, 1 inch slices
1 cup fat free cottage cheese
1 cup sun-dried tomatoes, chopped or whole
1 cup of water
2 tsp cilantro
2 Tbsp. garlic, chopped
1 small onion, chopped
Recipe Mix:
Olive oil spray your wok and have your setting around 8 to heat up. Now once warmed up after several minutes, toss in your onions and garlic, mix with wooden spoon for a minute at a setting of 6. Next add the sun-dried tomatoes, water and your mushrooms. Mix around with your spoon to coat mushrooms, then add your cottage cheese. Put your setting at 2, let it simmer 10 to 20 minutes, test at 10 minutes to see if you like the texture of your mushrooms or let simmer a bit longer for softer mushrooms. This is an absolutely delicious recipe. Enjoy!!

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LOW FAT HEALTHY VEGETABLE TOMATO SOUP STEW
**Recipe On Video Page**
Ingredients:
8oz diced tomatoes, rinsed, drained
2 cups celery, chopped
2 cups onion, chopped
2 Tbsp. Mrs. Dash
3/4 cup red wine
4 cups water
Recipe Mix:
Set your crock-pot on high and olive oil spray. Throw in tomatoes, onion and celery. Now pour in wine and mix in the Mrs. Dash. Lastly add your water and now set crock-pot on low and cook for 4 hours. ENJOY!!

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Slow Cooker Brussels Sprouts Side Dish
**Recipe On Video Page**
Ingredients:
2 frozen bags brussels sprouts, thawed
1 cup fat free cottage cheese
1 tsp caraway
2 tsp paprika
1/2 cup sunflower seeds
1 Tbsp garlic, chopped
1 avocado, peeled, chopped
1/2 cup green pepper, optional
1 tomato sliced, optional
Recipe Mix:
Olive oil spray your crock-pot and set on high. Trim bottoms of brussels sprouts and peel the first few leaves off of each brussels sprout. In a large bowl mix the ingredients together in order listed and once mixed well, spoon into crock-pot. Place green pepper and tomato on top. Set crock-pot to low and cook 4 hours. Enjoy!!

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Summer Slow Cooker Stuffed Long Green Chilie Peppers
**Recipe On Video Page**
Ingredients:
4 long green peppers, sliced down one side
1 cup sweet red peppers, drained and squeezed
1 cup cottage cheese
1/8 tsp tumeric
1/8 tsp cumin
1/3 cup water
pepper, set on table for serving
Recipe Mix:
Olive oil spray your crock-pot and set to high. In a large bowl mix all ingredients together except green peppers, water and pepper. Pour water into crock-pot to make a little juice during cooking. Now stuff your green peppers with mixture and place into your crock-pot, place lid on crock-pot and set to low. Cook 4 to 6 hours, test the peppers skin, some like the skin soft or a bit firmer. Place peppers on serving plate and pour juice over. Enjoy!!

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Slow Cooker Broccoli Based Soup with Tofu
Ingredients:
14oz firm tofu, pressed, chopped
1 large onion, chopped
1 large orange pepper, chopped
2 cups broccoli, chopped finely
2 Tbsp balsamic vinegar
2 Tbsp garlic, chopped, heaping
2 cups pineapple, chopped
4 cups water
sunflower seeds, optional
Recipe Mix:
Throw your tofu into your olive oil sprayed crock-pot, then add your orange pepper. Now add your broccoli, onion, pineapple and mix well. Next add your garlic and the balsamic vinegar, mix. Add your water and mix. Now if you would like throw in some sunflower seeds to your desire. Cook on low for 6 hours, absolutely delicious!

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Eggplant Lasagna, Vegetable Recipe
**Recipe On Video Page**
Preheat oven to 350*
Ingredients:
1 large eggplant, peeled and sliced
1 large onion, sliced
8oz mushrooms, rinsed, choppped
2/3oz fresh cilantro, chopped
1 avocado, diced
2 cups cottage cheese, fat free
2 Tbsp garlic, chopped, heaping
pepper
1 large tomato, sliced
1 cup of water
1 Tbsp garlic, chopped
Recipe Mix:
Olive oil spray your baking dish, now place your eggplant on the bottom of dish. Next, place onions over eggplant, then the mushrooms, then sprinkle your cilantro over mushrooms. Now in a bowl mix your avocado, cottage cheese and 2 Tbsp garlic nicely, and evenly drop the mixture and spread over mushrooms. Now pepper til your desire then place the tomatoes over top of mixture. Place 1 Tbsp of galic in a cup of water and mix then pour over dish. Bake for 50 minutes til golden on top. This dish is absolutely delicious!!

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**Recipe On Video Page**
Another Healthy Spinach Pie
Preheat oven to 350*
Ingredients:
10oz frozen spinach, thawed, rinsed, squeezed dry
1 1/2 cup cottage cheese
1 cup fresh parsley, chopped
1 cup green onions, chopped finely
1 cup celery, chopped
2/3 cup cottage cheese
pepper lightly
Recipe Mix:
Olive oil spray your baking dish. Now in a large bowl mix all your ingredients and pour into your baking dish. Bake for 50 minutes uncovered, ENJOY!!

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Slow Cooker Golden Beets With Spinach & Tomatoes
**Recipe On Video Page along with photo of dish at end of recipe**
Ingredients:
2 golden beets, peeled and sliced
28oz diced tomatoes, drained, rinsed
10oz frozen spinach, thawed, rinsed/drained
1 Tbsp garlic, chopped
1/2 tsp ginger
1/4 cup water
pepper
Recipe Mix:
Olive oil spray your crock-pot set on high, place your beets on bottom of crock-pot. Next in a large bowl mix your tomatoes, spinach, garlic and ginger and evenly spread over beets, now pour water over mixture. Set crock-pot to low and serve once done with pepper to taste. Enjoy!!

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Spaghetti Squash Lasagna
Preheat oven to 350*
Ingredients:
1 spaghetti squash, cooked
10oz frozen spinach, thawed and rinsed, squeezed dry
1 large red onion thinly sliced
5 small tomatoes, sliced
15oz fat free ricotta
3 Tbsp garlic, chopped
1 Tbsp parsley
1 Tbsp oregano
1 Tbsp basil
1 avocado, peeled and diced
Recipe Mix:
Olive oil spray your baking dish, 13 x 9. Evenly spread cooked spaghetti squash on bottom of dish, then lightly drizzle a bit of olive oil over squash. Next, sprinkle your spinach over the squash, then place onions on top of spinach. Now in a large bowl mix your ricotta cheese, garlic, basil, oregano, parsley and avocado, mix well by hand. Then evenly spread mixture over your onions, now layer your tomato slices on top of that mix. If any juice left from your tomato slices, lightly pour on top of dish. I then pepper tomatoes!! Now bake in oven for 40 to 50 minutes til cooked through. Enjoy!!

**To cook spaghetti squash, slice in half and scoop out seeds. Now lightly drizzle slice side with olive oil, place that side down onto a olive oil sprayed baking baking dish. Bake 40 to 45 minutes til tender. Scoop out of shell**

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Spicy Healthy Vegetable Cubanelle Recipe
Preheat oven to 350*
Ingredients:
6 cubanelle peppers
15oz canned great northern beans, drained, rinsed
4oz applesauce
8oz mushrooms, rinsed, chopped
4.25oz canned chilies, drained, rinsed
1 large onion, chopped
1 Tbsp garlic, chopped
1 tsp dill
2 tsp cilantro
1 tsp paprika
1/2 tsp cayenne pepper (burns calories
12 oz salsa (I use hot)
Recipe Mix:
Olive oil spray your baking dish. Rinse your peppers, dry and slice tops off and discard stem. Toss extra top pieces into baking dish. Slice your peppers down the middle to stuff on one side. Now in a large bowl, combine all ingredients except salsa. Stuff mixture evenly into peppers, spooning leftover mix over the top of the peppers. Now pour salsa on top of peppers. Bake 40 minutes covered with foil, remove foil and bake 10 more minutes. Delicious!!

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Seasoned Healthy Vegetable Stir-Fry
Ingredients:
2 onions, chopped
2 cups celery, chopped
1 yellow squash, peeled, sliced
2 cups tomato, chopped
8oz mushrooms, rinsed, stems removed
2 Tbsp garlic, chopped
1 Tbsp cumin
2 Tbsp Mrs. Dash, original
2 Tbsp horseradish (see recipe on appetizer page)
16oz refried beans, fat free
Recipe Mix:
Olive oil spray your wok and heat up on setting 8, once hot, add ingredients in order listed, except refried beans and stir well. Lower heat setting to 4 - 6 and put lid on, let simmer for around 10 minutes, stir several times to mix seasonings. Serve over heated up refried beans. Enjoy!!

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Baked Kumato Crusted Oats
Preheat oven to 400*
Ingredients:
7 kumatos, rinsed, sliced
3/4 cup oats
2 Tbsp lemon juice
2 Tbsp oregano
pepper
olive oil
Recipe Mix:
Place sliced kumatos into a olive oil sprayed baking dish. Next in a large bowl mix the oats, lemon juice and oregano. Now evenly spread over the kumatos. Now pepper to your desire and then drizzle with olive oil. This will bake well, mixture over kumatos might seem dry, it isn't, you will have some juice from kumatos come through! ENJOY!!

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Baked Seasoned Snow Peas
Preheat oven to 425*
Ingredients:
6oz package of snow peas
1 Tbsp olive oil
1 Tbsp spaghetti seasoning
Recipe Mix:
Olive oil spray your baking dish. Place snow peas into baking dish and drizzle with olive oil, mix to coat. Now sprinkle with spaghetti seasoning, mix to coat. Bake 8 minutes, stir, bake 5 more minutes.

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Stuffed Meatless Black Bean Tomatoes
Ingredients:
5 large tomatoes, stems/pulp removed
1 large onion, chopped
4.25oz can chiles, rinsed/squeezed
15oz black beans, rinsed well
20oz can pineapple, rinsed/squeezed
1/2 tsp dill weed
1 tsp chili powder
1/2 tsp tumeric
2 Tbsp cilantro
1 avocado, pulp
1/2 sunflower seeds
Recipe Mix:
Saute your onions on medium high heat for several minutes in a olive oil spray frying pan, then turn down to medium low. Now add your dill weed, pineapple and chiles. Next, add chili powder, tumeric, beans, cilantro, avocado and sunflower seeds. Turn back up to medium high heat and stir for several minutes to let flavors mix. Place your tomatoes on a serving dish and scoop mixture evenly into tomatoes. Refrigerate for several hours, delicious cold. You can bake these at 350* for 30 minutes. Enjoy!!

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Meatless Meatloaf

Preheat oven to 375*

Ingredients:

2 cups of TVP

2 cups chicken broth or water

1 cup oats

1/3 egg beater

1 Tbsp thyme

1`Tbs basil

1 Tbsp oregano

1 tsp pepper

3 Tbsp garlic, chopped

2 onions, chopped

8oz sliced bella mushrooms, rinsed

1/3 cup flaxseed

Ketchup

Recipe Mix:

Heat up your broth or water to a boil, remove from hit. Now stir the TVP into the broth/water, let sit for 10 minutes. Now the TVP into a large bowl and add all the ingredients in order listed, mix well. Olive oil spray a bread pan and scoop mixture into pan. Now make an indent down the middle. Bake for 40 minutes or until golden on top. Remove from oven, pour as much ketchup on top as you desire and bake another 10 minutes. This is a great dish!! Enjoy

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**Recipe Available on Video Page**

Spinach & Mushroom Casserole
Preheat oven to 350*
Ingredients:
8oz bella mushrooms, chopped
2 - 10oz frozen spinach, thawed, rinsed, squeezed dry
1 cup green onions, chopped
1 - 4.25oz chillies
1 Tbsp cilantro
2 Tbsp rosemary
2 cup egg beaters
4 slices of cheese, optional
Recipe Mix:
Mix all together in a large bowl and pour into olive oil sprayed 13 x 9 baking dish. Now break cheese into pieces and tuck into casserole mix. Bake 40 minutes.

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Meatless TVP Tacos
**Recipe on Video Page**
Ingredients:
3 Tbsp garlic, chopped
2 cups onion, chopped
1 tsp cumin
1 Tbsp paprika
1 Tbsp oregano
1 tsp cayenne pepper
10oz black beans, rinsed and drained
1 cup TVP
Recipe Mix:
Turn your crock-pot to high, and olive oil spray. Olive oil spray your frying pan, set on medium high. Throw your onion and garlic into pan, saute for several minutes. Now turn down to medium heat and add your paprika, oregano, cayenne and cumin into pan, saute 5 minutes, then turn down to medium low. Now place your beans and TVP into crock-pot and then pour your frying pan mix into crock-pot. Now olive oil spray your frying pan again and place your tomatoes into pan on medium high, heat up for a few minutes, now pour into crock-pot. Now pour enough water into your crock-pot to just cover the entire mixture, this recipe equals 5 cups in my crock-pot. Cook on high for 4 hours or low for 6 hours. Serve with warm tortillas, I also use lettuce cups. Skim cheese, jalapenos, lite sour cream optional. YUM!!

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Veggie Baked Eggplant Sandwhiches
Preheat oven to 400*
Ingredients:
2 large eggplants, washed, peeled, 1" slices
1 10oz can black beans, rinsed, drained
2 Tbsp garlic, chopped
1/4 tsp tumeric
1/2 tsp cayenne pepper
1 1/2 cups egg substitute, or 2 whole eggs
2 cups wheat bread crumbs, can be seasoned
1 large onion, sliced
2 large tomatoes, sliced
olive oil
Recipe Mix:
Olive oil spray your large baking dish. Olive oil spray your frying pan and put your beans, garlic, tumeric and cayenne into pan, saute 5 minutes at medium low, keep stirring to mix well. Remove pan from heat. Now take one slice of eggplant and spread some of the bean mix on one side, then place some onion, 1 tomato on top of bean mix. Place another eggplant slice on top of that forming a sandwhich. Now place your egg beaters in a bowl, place your breadcrumbs in another bowl. Dip your eggplant sandwhich in egg bowl and coat. Now dip into breadcrumbs, roll all around coating top/bottom and sides, be generous. Now place in baking pan. Make as many sandwhiches as you can with your slices. Drizzle olive oil over each sandwhich. Bake for 30 minutes, let stand for 10 minutes to cool and serve. Enjoy!
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Low Fat Low Calorie Stuffed Cubanelle Peppers
**Recipe on Video Page**
Preheat oven to 350*
Ingredients:
5 cubanelle peppers, tops sliced off, washed, take seeds out
1 cup tomatoes, rinsed, chopped
2 cups celery, rinsed, chopped
8oz mushrooms, rinsed, diced
1 tsp cilantro
1 Tbsp basil
1/2 tsp cumin
1 Tbsp thyme
pinch cayenne pepper, optional
1 cup fat free cottage cheese
Recipe Mix:
Olive oil spray your frying pan, and set heat on medium high heat. Olive oil spray your baking dish and place your peppers on bottom, slice side facing up open down middle. Now place your mushrooms, tomatoes and celery into frying pan, let saute for several minutes. Next add all your spices, stir for several minutes to mix well. Now remove from heat and add cottage cheese, mix well. Now evenly stuff your peppers, layer extra mix around peppers. Bake uncovered for 40 minutes. Enjoy!!

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Zesty Zucchini Pizza Crust
Preheat oven to 450*
Ingredients:
6 zucchini, each apprx. 6" x 2", peeled, finely chopped
3 Tbsp heaping garlic, chopped
1 cup quick cooking oats
1/2 cup egg substitute
1 Tbsp basil
1 Tbsp parsley
1 Tbsp oregano
1 tsp pepper
Recipe Mix:
I use a food processor, one zucchini at a time to finely chop. Once you have the zucchinis chopped finely, squeeze and squeeze again all excess fluid out of them. Now put them into large bowl and add the rest of the ingredients. Now lay parchment baking paper on large cookie sheet. Lightly olive oil the paper. Now start to form your crust on the baking paper, I do one handful at a time, a large square, apprx. 11" x 14", 1/2" thick. Now place into oven and let bake for 25 to 30 minutes, watch so not to burn, I use the 3rd rack for this recipe. Remove from oven and place a cookie sheet on top of pizza, flip. Now you have the bottom of the pizza crust on the top. Carefully peel off the parchment paper and place back onto cookie sheet you baked with. Now lightly olive oil spray the paper again. Slide the crust back onto the paper and put into oven to bake the other side for 20 minutes, til golden. If you have dark edges from first baking, just put pieces of foil around the edge of the entire pizza, like you do when baking a pie, so not to burn. Once the other side is baked, remove from oven and turn oven down to 350*. Place your toppings on the pizza, bake 10 to 15 minutes. In the photo, I topped my pizza with 1 large tomato, 1 cubanelle pepper, 6 green onions and 12 oz roasted red peppers (rinsed/drained). And in one corner, I topped only with mozzarella cheese for my 7 year old. He loves the crust. We like our crust very golden as you can see in the final picture, well, golden with crispy edges. Enjoy!!

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Broccoli & Cabbage Slow Cooker Soup
**Recipe on Video page**
Ingredients:
1 1/2 cups broccoli, finely chopped
4 cups cabbage, finely chopped
2 cups onions, chopped
2 cups tomatoes, chopped
3 Tbsp garlic, heaping, chopped
1 tsp black ground pepper
1 Tbsp dill weed
1 cup cranberries
1 cup sunflower seeds
2 banana peppers, chopped, optional
1 cup red wine
5 cups of water
Recipe Mix:
Olive oil spray your crockpot and set on high. Add all ingredients in order listed, then turn crockpot down to low. Cook 6 to 8 hours. Enjoy!!
**Note: Approximate calorie count for recipe is 1453. If you make without the sunflower seeds, you cut the calorie count down by 700, making the recipe 753 for the entire recipe**

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**This Recipe on Video Page**

7 Layer Vegetable Casserole / Dip
Preheat oven to 350*
Ingredients:
2 large tomatoes, sliced
2 large onions, sliced
2 cups celery, chopped
8oz mushrooms, chopped
10oz frozen spinach, thawed, rinsed, drained
10oz can garbanzo beans, rinsed, drained
1 avocado, scooped
1 cup lite sour cream
1 Tbsp chili powder
Recipe Mix:
Olive oil spray your 13 x 9 baking dish. Lay the tomatoes on bottom of dish, now lay the onions on top of tomatoes. Next, spread celery evenly over onions, then spread your mushrooms over the celery, then your spinach over the mushrooms. In a large bowl combine beans, avocado, sour cream and chili powder, mix well. Scoop evenly over the casserole. Lay your pineapple on top, and pop into the oven and bake for 40 minutes. Serve with hot sauce if you like it hot. Delicious!

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Crockpot Stuffed Acorn Squash
Ingredients:
2 acorn squash, slice in half, remove seeds
1 large tomato, sliced up
1 Tbsp garlic, chopped
1/2 tsp thyme
1/4 tsp pepper
1 Tsp basil
1/2 sunflower seeds
1 Tbsp chia seeds
1 1/2 cup water
1/2 cup parmesan cheese
Recipe Mix: Olive oil spray your crockpot, turn on high setting to heat up. Mix all ingredients, besides squash, in a large bowl. Now fill your acorn squash up evenly with the filling and place on bottom of crockpot. Pour 1 cup of water around squash in crockpot. If you have extra mix, place in crockpot around squash and you can use at the end to top over rice or wheat pasta. Turn your setting down to low and cook for 6 to 8 hours. Enjoy!

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**This recipe on Video Page**

Egg Salad Vegetable Lettuce Wraps
Ingredients:
Iceberg lettuce, separate leaves
7 hard boiled eggs
1 cup bean sprouts
3/4 cup celery chopped
3/4 cup cranberries
1 avocado, scooped out of shell
1 tsp dill weed
Pepper
Reduced fat feta cheese
Recipe Mix:
In large bowl mix eggs, bean sprouts, cranberries, celery and avocado. Add dill and pepper to taste. Now scoop several large scoops into each leaf, I use two to form a wrap. Now fold over and use toothpicks to secure. I then stuff a little feta into the ends for a surprise bite, this cuts back on me eating too much cheese. If you prefer, add 2oz of feta to recipe. I serve with spicy mustard and my veggie pesto (see on Newest Recipe page).

**This recipe on Video Page**

Low Fat Stuffed Tomatoes
Preheat oven to 350*
Ingredients
6 large tomatoes, scooped out
2 cups celery, chopped
1 1/2 cup onions, chopped
1 avocado, scooped from shell
1 Tbsp + 1 tsp basil
1 Tbsp parsley
1 cup corn
1 small box of raisins
handful sunflower seeds
pepper
1 tsp cilantro
Recipe Mix:
Olive oil spray your 13 x 9 baking dish and place your tomatoes inside. Over medium high heat saute in olive oil sprayed frying pan your celery and onions for several minutes. Then add your avocado, basil, parsley, corn, raisins and sunflower seeds, saute several more minutes and pepper lightly or heavily, your option! Empty mixture into a large bowl, stir in your cilantro, mix well. Now scoop evenly into your tomatoes and bake in preheated oven for 30 - 40 minutes, til hot. You can also serve this dish cold, just stick into your fridge for several hours after you fill your tomatoes. A low calorie dinner recipe. Great to make the night before.
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Crustless Spinach Pie
Preheat oven to 400*
2 - 10oz frozen spinach, thawed and squeezed dry
4oz reduced fat feta
1 1/2 cups fat free cottage cheese
1 Tbsp Oregano
1 cup egg substitute
Recipe Mix:
Mix all ingredients and pour into a olive oil sprayed pie dish. Bake 30 to 40 minutes, top should be firm and when you insert a fork, comes out clean. Bake til firm and golden on top. Yummy!!
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*This recipe on Video Page*

Low Fat Healthy Stuffed Cabbage Rolls
Preheat oven to 375*
Ingredients:
Large head of cabbage
1 cup onion, chopped
28oz diced tomatoes, drained & rinsed
1/2 cup spinach, washed & squeezed
1/2 broccoli, chopped finely
2 - 10oz baby bella mushrooms, washed & chopped
2 Tbsp dried parsley
2 Tbsp chopped garlic
sprinkle cayenne pepper
Recipe Mix:
Remove the first few leaves off your cabbage, throw away. Now you should get 8 nice leaves off of your cabbage head (save the leftover for another recipe), now place leaves in a pot of boiling water to blanch for 1 1/2 minutes. Drain and let leaves dry. Olive oil spray your frying pan and saute onions, tomatoes, spinach, broccoli and mushrooms, stir for several minutes. Now add your parsley, garlic and sprinkle of cayenne pepper, saute for a few more minutes while stirring to mix well. Spoon 2 large tablespoons into each leaf and wrap sides up and over the mix, secure with toothpicks (use as many as you need too, these won't burn in your oven). Place each roll into a 13 x 9 olive oil sprayed pan. Lightly sprinkle rolls with thyme and pour any mix / juice left in frying pan evenly over rolls. Bake 30 to 40 minutes, I always bake mine a good 40 minutes. Delicious!!
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*This recipe on Video page*

Ramekin Veggie Baked Eggs
Preheat oven to 375*
6 ramekins

Ingredients:
1 cup broccoli, chopped
1 10 oz frozen spinach, thawed, rinsed, squeezed
1 cup onions, chopped
hot sauce (optional)

6 large eggs

1 cup fat free milk
Recipe Mix:

Saute on medium heat your broccoli, spinach and onions for 5 minutes. Olive oil spray your ramekins and place on a baking sheet. Now sprinkle hot sauce in if you want that flavor added. Spoon mixture evenly into each ramekin, each should be at least 3/4 full. Crack an egg on top of each ramekin mixture. Now put 2 Tbsp. of milk on top of each egg. Bake 35 to 45 minutes, until egg whites are set. Great breakfast meal at dinner!

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Banana Peppers Stuffed With Broccoli & Pineapple
Preheat oven to 350*
Ingredients:
7 banana peppers (use cubanelle for no heat)
2 cups of chopped pineapple, quarter size
2 cups finely diced broccoli
1 cup diced onions
1 tsp dill
1/2 cup light sour cream
1 cup raw almonds
Recipe Mix:
Olive oil spray a 13 x 9 baking dish. Slice your peppers down the middle of one side and lay on bottom of baking dish. Next, mix all the ingredients in a large bowl. Then fill each pepper with mix, spoon extra filling around peppers. Bake for 45 minutes covered with foil. Then remove foil, sprinkle cup almonds over dish and bake for another 10 minutes. You can use cubanelle peppers in place of the banana peppers to have no heat in the dish. Easy Recipe!!
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Healthy Roasted Vegetables
Preheat oven 425*
Ingredients:
1 yellow pepper, sliced thinly
1 orange pepper, sliced thinly
1 red pepper, sliced thinly
1 large onion, sliced into thin rings
olive oil
Recipe Mix:
Olive oil spray a 13 x 9 baking dish. Place onions on bottom of baking dish, then place the peppers throughout evenly. Now drizzle olive oil over veggies. Put in oven for 15 minutes, then stir the veggies around, and cook another 15 minutes. Again, stir and roast another 10 minutes. These go great with Fajitas, on Don's Grilling page.

Beet & Tomato Soup
Ingredients:
2 - 15oz cans beets, rinsed & drained
1 - 28oz diced tomatoes, empty juice and rinse
2 cups of chopped celery
4 cups homemade refried beans (recipe on appetizer page)
3 cups of water
3 Tbsp lemon juice
Recipe Mix:
Olive oil spray your crock-pot and turn to high heat. Now add all ingredients in the order listed and just take your big spoon and press down into the mix to get the water to the bottom. Put lid on and cook on high for 3 hours, or low for 6. Serve with my Gluten-Free Italian Bread with my Sweet Pepper Caraway Dip. This is a delicious way to eat beets, you will be surprised. Enjoy!!
**Note: You must make my Homemade Refried Beans, adds the spice to the soup.**
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3/19/12
Veggie Egg Frittata
Preheat Oven to 375*
Ingredients:
4 large eggs
2 cups egg substitute
1 cup chopped tomatoes
1 cup chopped spinach ( use frozen, thawed)
1 large red onion, chopped
2 celery stalks, chopped
1 tsp pepper
6 slices turkey bacon, cooked
Recipe Mix:
Mix all ingredients in a bowl, except bacon. Olive oil spray a 9 x 13 baking dish. Pour egg mixture into baking dish and lay bacon across top of mixture. Bake covered with foil for 50 minutes. Lower oven to 350* and bake an additional 10 minutes uncovered. Serve with Oat Flour Donuts (see bread page). I also cheated and microwaved a bag of veggies as a side. Perfect lite meal, after splurging a bit on the weekend.

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Baked Sunflower Seed Eggplant
Preheat oven to 400*
Ingredients:
2 lb eggplant, peeled and cut into 1" slices
olive oil
1 cup frozen thawed, squeezed spinach
2 cups diced tomatoes
1 cup of sunflower seeds
1/2 cup sugar free raspberry vinaigrette
Recipe Mix
Place eggplant slices into a olive oil sprayed 9 x 13 baking dish. Lightly drizzle olive oil over each piece, then top each piece with a little bit of spinach. Now evenly spread the tomatoes, then the sunflower seeds over each eggplant slice. Drizzle 1/2 tsp. of vinaigrette over each piece and bake for 30 minutes. Cover with foil and place back into oven for 10 minutes with oven off. Serve with Tilipia. Delicious!

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Eggplant Crust Vegetable Pizza

Preheat Oven To: 450*

Ingredients:

4 - 1# eggplants

1/4 cup chopped garlic

1/2 cup grated parmesan

1/2 cup egg beaters

pepper

parchment paper

Recipe Mix:

Peel eggplants and squeeze out as much liquid as you can, place into bowl. Add garlic, parmesan, egg and pepper. Now, squeeze out as much liquid again. Line your cookie sheet with parchment paper, lightly olive oil spray. My cookie sheet size is 17 x 11. Next press dough into cookie sheet evenly, should be 1/4 of an inch thick. Place into preheated oven. Bake 20 minutes or until golden on top. Remove from oven flip over and bake other side 20 minutes or until golden, be sure to lightly spray parchment paper again when you flip crust. I use a large cutting board to flip my crust over. Once crust is baked, remove from oven and add your toppings. Bake for another 10 minutes or until toppings are hot. I top my pizza lightly with tomato sauce, season with more chopped garlic, lightly sprinkle with basil, roasted red peppers, light feta cheese, mushrooms, red onions and lightly drizzle with olive oil. 3/4 of of the pizza I top with turkey sausage slices for my Hubby and Little Guy. MAJOR YUMMY!

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**You can watch me make Spaghetti Squash Peppers on my Video Page under Cooking**

3/12/12

Spaghetti Squash Peppers

Preheat oven 350*

Ingredients:

1 pound spaghetti squash

olive oil

2 cups diced tomatoes

2 Tbsp. chopped garlic

1 Tbsp oregano

1 Tbsp parsley

1/2 tsp thyme

pepper

2 cups diced onion

2 tsp fennel seed

5 Large Peppers

handful sunflower seeds

cottage cheese, light or fat free

chives

Recipe Mix:

Slice squash in half, scoop seeds out and drizzle a bit of olive oil on inside of each piece. Place squash sliced side down onto ungreased baking sheet, bake 50 minutes at 350 (I prepare my squash first thing in the morning for dinner that day). Next, olive oil spray a frying pan and place tomatoes, garlic, oregano, parsley, thyme into pan at med/high heat, sprinkle with pepper. Add onions, fennel and sunflower seeds, mix well, let saute a few more minutes while you scoop your squash into a bowl. Add pan mix to bowl, mix well. Stuff your prepared peppers and bake at 350* for 50 minutes, til lightly golden on top. Serve: Slice a pepper open and place a cup of fat free or light cottage cheese on top sprinkle with chives. Pepper more to taste. Enjoy!!

Serve with Sproat Bread (see recipe on Bread page)

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