Guest guest Posted December 4, 1999 Report Share Posted December 4, 1999 These are from Cooking Light Cooking Light Recipe for Healthy Living, a special issue magazine that was recently on the newsstand. Barbecued Eggplant And Lentils Cheese-And-Corn Stuffed Potatoes Eggplant Manicotti With Creamy Pesto Filling Griddled Tofu With Garlic-Sesame Bok Choy * Exported from MasterCook * Barbecued Eggplant And Lentils (Special Issue) Recipe By : Cooking Light Recipe for Healthy Living, 11/99, page 52 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed eggplant 1 tablespoon olive oil 1 tablespoon low-sodium soy sauce 1 tablespoon lemon juice 2 teaspoons paprika 1 teaspoon dried oregano 2 garlic cloves -- minced Cooking spray 2 cups chopped leek 2 cups diced carrot 2 cups no-salt-added tomato juice 1 tablespoon white wine vinegar 1 tablespoon honey 1/4 teaspoon salt 29 ounces canned no-salt-added whole tomatoes undrained and chopped 2 cups cooked lentils 1/2 cup dry breadcrumbs 1/2 cup grated Parmesan cheese Preheat oven to 375ø. Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375ø for 30 minutes. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add leek and carrot; saute‚ 5 minutes. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in eggplant mixture and lentils. Reduce heat; simmer 35 minutes or until thick. Spoon 2 cups mixture into each of 4 gratin dishes coated with cooking spray. Combine bread-crumbs and cheese; sprinkle each serving with 1/4cup breadcrumb mixture. Bake at 375ø for 10 minutes or until browned. Yield: 4 servings. WW POINTS: 7 Note: Recipe can be prepared in a 3-quart casserole dish, if desired. CALORIES 403 (21% from fat); FAT 9.3g (sat 3.5g, mono 4.1g, poly 1g); PROTEIN 20.9g; CARB 63.5g; FIBER 7.2g; CHOL 11mg; IRON 6.8mg; SODIUM 688mg; CALC 364mg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese-And-Corn Stuffed Potatoes (Special Issue) Recipe By : Cooking Light Recipe for Healthy Living, 11/99, page 106 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 8 ounce baking potatoes 2 teaspoons olive oil 1 cup chopped leek 1 cup chopped onion 2 garlic cloves -- minced 3/4 cup frozen whole-kernel corn -- thawed and drained 1/2 cup 1% low-fat cottage cheese 1/2 cup plain fat-free yogurt 1/2 teaspoon salt 1/4 teaspoon ground red pepper Chopped parsley -- optional Preheat oven to 375ø. Wrap potatoes in foil, and bake at 375ø for 1 hour or until tender. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute‚ 4 minutes or until tender. Set aside. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onion mixture, corn, and next 4 ingredients (corn through red pepper) in a bowl. Stuff shells with potato mixture, and place on a baking sheet. Bake at 375ø for 10 minutes or until potatoes are thoroughly heated. Garnish with parsley, if desired. Yield: 4 servings. WW POINTS: 5 CALORIES 301 (9% from Fat); FAT 3g (sat 0.6g. mono 1.8g. poly 0.4g); PROTEIN 12.5g; CARB 58.7g; FIBER 5.9g; CHOL 2mg; IRON 3.8mg; SODIUM 455mg; CALC 134mg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Manicotti With Creamy Pesto Filling (Special Issue) Recipe By : Cooking Light Recipe for Healthy Living, 11/99, page 108 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shredded part-skim mozzarella cheese -- divided (2 ounces) 1 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup spinach leaves 1/4 cup pine nuts -- toasted 1/4 cup grated fresh Parmesan cheese -- (1 ounce) 1/4 cup tub-style fat-free cream cheese -- (2 ounces) 1/4 teaspoon salt 15 ounces fat-free ricotta cheese 2 garlic cloves -- peeled 1 1 1/2 pounds eggplant cut lengthwise into 20 slices -- (1/8-inch-thick) Cooking spray 2 cups low-fat spaghetti sauce -- divided Combine 1/4 cup mozzarella cheese, fresh basil, and next 8 ingredients (basil through garlic) in a food processor, and process until smooth. Set the pesto mixture aside. Preheat broiler. Arrange half the eggplant slices in a single layer on a baking sheet coated with cooking spray. Broil 5 minutes or until lightly browned and very tender. Repeat procedure with remaining eggplant. Preheat oven to 375ø Spread 1 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place the eggplant slices, browned sides down, on a smooth surface, and spoon about 2 tablespoons pesto mixture in center of each slice (the amount will vary from 1 to 3 tablespoons depending on size of the eggplant slices). Roll up, starting at short ends; place eggplant rolls, seam sides down, over sauce. Repeat procedure with remaining eggplant and pesto mixture. Pour 1 cup spaghetti sauce over eggplant rolls. Bake at 375ø for 30 minutes. Top rolls with 1/4 cup mozzarella cheese; bake an additional 10 minutes or until cheese is lightly browned. Yield: 4 servings (serving size: 5 rolls with sauce). WW POINTS: 5 Note: Any of the leftover pesto mixture can be used as a topping for tomato slices or tossed with pasta. CALORIES 282 (29% from Fat); FAT 9.1g; (sat 3.1g, mono 2.8g, poly 2.1g); PROTEIN 26.8g; CARB 31g; FIBER 5.4g; CHOL 24mg; IRON 2.7mg; SODIUM 760mg; CALC 451mg. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Griddled Tofu With Garlic-Sesame Bok Choy Recipe By : Cooking Light Recipe for Healthy Living, 11/99, page 64 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/4 cup low-sodium soy sauce 1 tablespoon sesame seeds 1 tablespoon brown sugar 1 tablespoon rice vinegar 1 teaspoon crushed red pepper 2 teaspoons minced peeled fresh ginger 2 teaspoons dark sesame oil 3 garlic cloves -- peeled 24 5/8 ounces reduced-fat firm tofu -- drained (2 12.3-ounce packages) Cooking spray 1 teaspoon vegetable oil 1 teaspoon dark sesame oil 12 cups thinly sliced bok choy 1 teaspoon minced peeled fresh ginger 2 garlic cloves -- minced 2 1/2 cups diagonally sliced green onions 1 tablespoon low-sodium soy sauce Combine the first 9 ingredients in a blender, and process until smooth. Pour pureed sesame-seed mixture into a large bowl; set aside. Cut each tofu cake crosswise into 4 slices. Place tofu slices in sesame-seed mixture; marinate in refrigerator at least 2 hours. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Remove tofu slices from marinade; discard marinade. Add tofu slices to pan; cook 2 minutes on each side or until browned. Remove from pan; set aside, and keep warm. Heat the vegetable oil and 1 teaspoon sesame oil in pan over medium-high heat. Add bok choy, 1 teaspoon ginger, and minced garlic, and saute‚ 2 minutes. Add onions and 1 tablespoon soy sauce; saute‚ 2 minutes. Spoon bok choy mixture onto plates, and top with tofu slices. Yield: 4 servings (serving size: 2 cups bok choy mixture and 2 tofu slices). WW POINTS: 4 CALORIES 187 (40% from fat); FAT 8.2g (sat 1.2g. mono 2.5g, poly 3.7g.); PROTEIN 13.9g; CARB 15g; FIBER 3.9g; CHOL 0mg; IRON 2.9mg; SODIUM 761mg; CALC 278mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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