2 of 1001

[Guest guest]

My meat-eating boyfriend's favorite recipes come from 1001 Low-Fat

Vegetarian Recipes.

 

Laura

 

* Exported from MasterCook Mac *

 

Black and White Bean Chili

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 4 Preparation Time :1:00

Categories : Mexican/Southwestern One Dish Meals

Stews and Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 c sun-dried tomatoes -- not in oil

1/2 c boiling water

garlic flavored cooking spray

8 ozs frozen pre-browned all vegetable -- thawed

protein crumbles

1 c onion -- chopped

1/2 c green pepper -- chopped

1 med jalapeno -- finely chopped

2 tsps garlic -- minced

2 tbsps chili powder -- to taste

1 tsp ground cumin -- to taste

1 tsp dried oregano

1 ea bay leaf

32 ozs canned tomatoes -- undrained, chopped

15 1/2 ozs great northern beans, canned -- rinsed and drained

15 ozs black beans, cooked (canned) -- rinsed and drained

salt and pepper -- to taste

4 tbsps fresh cilantro -- finely chopped

 

Cover sun-dried tomatoes with boiling water in small bowl; let stand until

softened, about 10 minutes. Drain; reserve liquid. Chop tomatoes.

 

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute

vegetable protein crumbles, onion, bell pepper, jalapeno chili, and garlic until

vegetables are tender, 8-10 minutes. Stir in herbs; cook 1 to 2 minutes longer.

 

Stir in sun-dried tomatoes with reserved liquid, tomatoes, and beans. Heat to

boiling; reduce heat and simmer, covered, 30 minutes. Discard bay leaf; season

to taste with salt and pepper. Stir in cilantro.

 

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Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g Protein; 41g

Carbohydrate; 0mg Cholesterol; 633mg Sodium

 

 

 

* Exported from MasterCook Mac *

 

Easy Creole Skillet

 

Recipe By : 1001 Low-fat Vegetarian Recipes, Sue Spitler

Serving Size : 4 Preparation Time :0:30

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable cooking spray

8 ozs all-vegetable protein sausage links

1 c onion -- chopped

2 cloves garlic -- minced

2 c frozen corn

1 med zucchini -- sliced

29 ozs stewed tomatoes -- 2-cans

2 tbsps flour

1/4 c water

salt and pepper -- to taste

2 ea green onions -- sliced

 

Spray large skillet with cooking spray; heat over medium heat until hot. Cook

protein links over medium heat until browned, about 8 minutes, turning

occasionally. Remove from skillet and reserve.

 

Add onion and garlic to skillet; saute until tender, about 5 minutes. Stir in

corn, zucchini, and tomatoes; heat to boiling. Reduce heat and simmer,

uncovered, 15 minutes. Heat mixture to boiling. Mix flour and water; stir into

boiling mixture. Boil, stirring constantly until thickened, about 1 minute.

 

Return sausages to skillet mixture; cook over medium heat 2 to 3 minutes longer.

Season to taste with salt and pepper. Spoon into bowls to serve; sprinkle with

green onions.

 

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Per serving: 177 Calories; 1g Fat (5% calories from fat); 7g Protein; 42g

Carbohydrate; 0mg Cholesterol; 685mg Sodium

 

NOTES : I like to use Morningstar Farms sausage patties instead of the links. I

think the texture is better.