McDougall Quick Recipes

[Guest guest]

Here's four recipes I tried and loved from McDougall Quick & Easy.

 

* Exported from MasterCook II *

 

Black Bean Sloppy Joes

 

Recipe By : McDougall Quick & Easy

Serving Size : 6 Preparation Time :10:00

Categories : Beans Fatfree

Mcdougall Quick & Easy Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

1 onion -- chopped

1 green pepper -- diced

1/3 cup water

15 ounces black beans -- drained and rinsed

8 ounces tomato sauce

1/4 cup quick-cooking oatmeal

1 tablespoon soy sauce

1/2 tablespoon prepared mustard

1 teaspoon honey

1 teaspoon chili powder

6 whole wheat buns

 

Place on ion and bell pepper in a saucepan with the water. Cook, stirring

frequently, until the vegetables soften, about 5 minutes. Meanwhile, mash

the beans with a bean or potato masher (do not use a food processor). Add

the beans and remaining ingredients except the buns. Cook over low heat

until heated through, about 5 minutes. Serve on the buns with your choice

of accompaniments, such as onions, tomatoes, lettuce, pickles, mustard,

and ketchup.

 

 

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

 

NOTES : Recipe Hint: Try this over toast, potatoes, or grains. Canned

pinto beans also work well with this recipe.

 

* Exported from MasterCook II *

 

Quick Wisconsin Chili

 

Recipe By : McDougall Quick & Easy

Serving Size : 4 Preparation Time :7:00

Categories : Chili Fatfree

Mcdougall Quick & Easy Tried And True

 

Amount Measure Ingredient -- Preparation Method

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

5 cups water

1 cup uncooked elbow macaroni

15 ounces fatfree organic tomato soup

15 ounces kidney beans -- drained and rinsed

14 1/2 ounces chopped tomatoes

1/2 cup chopped onion

1/2 cup chopped green bell pepper

2 teaspoons chili powder

black pepper -- to taste

 

Place the water in a large pot and bring to a boil. Add the macaroni and

cook for 5 minutes. ADd the remaining ingredients and cook for 20 minutes,

stirirng occasionally. Add more water if necessary to keep a thick soup

consistency.

 

 

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

 

 

* Exported from MasterCook II *

 

Spicy Mongolian Noodles

 

Recipe By : The McDougall Quick & Easy Cookbook

Serving Size : 4 Preparation Time :15:00

Categories : Asian Fatfree

Mcdougall Quick & Easy Tofu

Tried And True

 

Amount Measure Ingredient -- Preparation Method

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

10 ounces uncooked udon noodles

1/3 cup water

1 tablespoon grated fresh ginger

2 teaspoons minced fresh garlic

1 bunch green onions, cut into 1/2 " pieces

4 ounces fresh shiitake mushrooms -- stemmed & sliced

4 cups vegetable broth

1/4 cup soy sauce

1/2 teaspoon sambal oelek (ground fresh chili paste)

10 1/2 ounces extra firm lite silken tofu -- cut into cubes

4 cups sliced bok choy greens -- stalks removed

1/3 cup chopped cilantro

 

Bring a large pot of water to a boil. Add the noodles and cook until

tender; 8 to 10 minutes. Drain and set aside.

 

Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.

Cook, stirring, for 2 minutes. Add the onions and mushrooms and cook for 3

minutes. Add the broth, soy sauce, and chili paste. Cover and bring to a

boil. Add the tofu and bok choy and cook for 2 minutes. Turn off the heat

and add the cooked noodles and cilantro. Stir to mix. Serve at once.

 

 

 

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

 

NOTES : To save time, shred the bok choy in a food processor. If you can't

find shiitake mushrooms, use cremini or oyster mushrooms.

 

* Exported from MasterCook II *

 

Taco Soup

 

Recipe By : McDougall Quick & Easy

Serving Size : 4 Preparation Time :10:00

Categories : Fatfree Mcdougall Quick & Easy

Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

3 1/2 cups vegetable broth

15 ounces black beans, drained & rinsed

1 1/4 cups chunky mild or medium-hot salsa

1 1/4 cups frozen corn kernels

1 cup avocado chunks

1 cup fatfree tortilla chips

 

Place the broth, beans, salsa, and corn in a medium saucepan. Cook over

low heat for 10 minutes to blend the flavors.

 

Meanwhile, chop the avocado and break up the chips into bite-size pieces.

To serve, place one quarter of the avocado and chips in the bottom of 4

serving bowls. Ladle the soup over the avocado and chips and serve at

once.

 

 

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

 

NOTES : Nan's Notes - I made this without the avocados and used oven-baked

tortilla strips instead of the chips. Bruce loved it and it

couldn't be easier.