Thursday, December 18, 2014

Lentil Stew with Winter Vegetables

Adapted from MyRecipes.com

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 cup lentils, rinsed
  • 4 cups water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 medium rutabaga (2 cups diced)
  • 1 medium gold beet (2 cups diced)
  • 1 small carnival squash (2 cups diced)
  • 1 bunch kale, chopped
  • 1/2 cup minced parsley
  • salt
METHOD:
  • Cook onion in oil until transparent, about 3 minutes
  • Add lentils, water, thyme and rosemary; bring to a boil
  • Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
  • Stir in kale and cook an additional 10 minutes, covered
  • Stir in parsley and salt to taste
NOTES:
Makes 9 cups at 170 calories per cup

Tuesday, December 16, 2014

Un-Stuffed Cabbage Casserole


INGREDIENTS:

  • 1 cup uncooked rice
  • 2 cups water
  • 1 beefless bouillon cube
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  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 bag beefless ground beef
  • 16 ounces diced tomatoes, undrained
  • 6 tablespoons ketchup
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
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  • 1/2 cup Daiya mozzarella

METHOD:
  • Cook rice in water with bouillon cube until tender
  • Heat oil in large skillet, add onion and beefless ground beef, cover and cook until beefless ground beef is thawed (or until onion are tender if using refrigerated)
  • Stir in tomatoes, ketchup, spices and blend well
  • Stir in cooled rice
  • Shred cabbage in food processor with slicing blade
  • Put half of the cabbage in the bottom of a casserole dish (I used 2 smaller casseroles with lids), spread half of the rice mixture on top, repeat with remaining cabbage then rest of rice mixture
  • Cover and bake at 400 for 1 hour
  • Sprinkle Daiya mozzarella on top, return to oven for a few minutes until melted

NOTES:
8 servings at 265 calories each