Published Recipes

[Guest guest]

Several people have requested that I post the recipes that were published in

Southern Living, so here they are. The magazine made changes to them, but these

are the ones I submitted:

 

Pasta with Beans

Stuffed Peppers

Greek Roasted Potatoes

 

 

* Exported from MasterCook *

 

Pasta with Beans

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans & Legumes Pasta

 

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic -- minced

1 onion -- chopped

1 medium carrot -- finely chopped

2 tablespoons parsley -- chopped

2 teaspoons dried basil

1 teaspoon dried oregano

4 tablespoons olive oil

1 15 oz. can tomatoes (reserve liquid), drained & -- chopped

OR 2-3 fresh tomatoes

1/4 cup broth or liquid from canned tomatoes

2 cups (1 can) cannellini (white kidney beans) -- rinsed &

drained

8 ounces elbow macaroni -- cooked & drained

2 tablespoons margarine

1/4 cup Parmesan cheese

salt & pepper to taste

 

In a large skillet, saute garlic, onion, carrot, parsley, basil, and

oregano in olive oil until onions are tender. Add tomatoes, broth, salt &

pepper. Cover and, stirring frequently, simmer 10 minutes or until veggies are

tender. Add beans and cover and simmer about 20 minutes to blend seasonings.

Cook macaroni, drain, and toss with butter and Parmesan cheese. Add to

veggie mixture.

Serve immediately with additional Parmesan cheese, if desired.

 

 

 

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Per serving: 214 Calories (kcal); 11g Total Fat; (45% calories from fat); 5g

Protein; 24g Carbohydrate; 2mg Cholesterol; 86mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Stuffed Peppers

 

Recipe By :Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Rice Tofu/Tvp/Soy/Seitan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup long grain white rice (uncooked)

4 medium green bell peppers

1 large onion -- chopped

4 tablespoons olive oil

1 cup TVP granules

2 tablespoons fresh parsley -- chopped

2 cups spaghetti sauce

1/2 cup to 3/4 cup mozzarella cheese (optional) -- grated

salt & pepper to taste

 

Cook rice per package directions. Preheat oven to 400 degrees.

Cut tops off peppers, seed insides, and arrange peppers in a large baking

dish. Reserve tops and chop usable portion. Heat oil in a large skillet and

saute chopped peppers with onions until soft. Add TVP granules and stir well.

Add parsley and cook over low heat for 5 minutes.

Add the cooked rice to the pepper & onion mixture and 1 1/2 cups of

spaghetti sauce. Mix well and season to taste. Spoon the mixture into the

peppers and top each with remaining spaghetti sauce. Cover and bake about 45

minutes or longer. Uncover, top each pepper with mozzarella cheese, if desired,

and bake about 5 more minutes until cheese is melted.

 

 

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Per serving: 298 Calories (kcal); 20g Total Fat; (56% calories from fat); 4g

Protein; 30g Carbohydrate; 0mg Cholesterol; 622mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 4 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Greek Roasted Potatoes

 

Recipe By :Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

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

16 small Yukon Gold potatoes (or small red potatoes

4 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon dried Greek oregano (or regular oregano)

2 teaspoons Greek seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Heat oven to 450. Cut unpeeled potatoes into large chunks. Toss with

olive oil, lemon juice, oregano, Greek seasoning, and salt & pepper.

Place potatoes on baking sheet or roasting pan. Roast 10 minutes, then turn

potatoes. Continue roasting until potatoes are browned, crisp, and tender,

turning twice (every 10 minutes), about 30 minutes.

 

 

 

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

 

Per serving: 81 Calories (kcal); 9g Total Fat; (97% calories from fat); trace

Protein; trace Carbohydrate; 0mg Cholesterol; 178mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0