Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 I signed up for weight loss recipes at topica; there are veggie recipes going back to 2003, this being one of them. VEGETABLE CASSEROLE ===================== Compliments of Chet Day This casserole has great flavor and is easy to make. Also its very low-fat. Enjoy. 1 can (28 ozs.) whole tomatoes 1 medium onion, sliced 1/2 lb fresh green beans, sliced 1/2 lb fresh okra, cut into 1/2-inch pieces or 1/2 10-oz. package frozen okra 3/4 cup finely chopped green pepper 2 Tbs lemon juice 1 Tbs chopped fresh basil, or 1 tsp. dried basil, crushed 1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed 3 medium (7-inch long) zucchini, cut into 1-inch cubes 1 medium eggplant, pared and cut into 1 inch cubes 2 Tbs grated parmesan cheese Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325F degrees for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving. Makes 8 servings. Calories 36; Fat 1 g.; Sodium 86 mg; Fiber 3.2 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 I get Chet Day's newsletter everyday. With his recipes. I also get a meditation newsletter. Sue ---- aust4freng 03/20/07 09:39:43 Rec. Vegetable Casserole I signed up for weight loss recipes at topica; there are veggie recipes going back to 2003, this being one of them. VEGETABLE CASSEROLE ===================== Compliments of Chet Day This casserole has great flavor and is easy to make. Also its very low-fat. Enjoy. 1 can (28 ozs.) whole tomatoes 1 medium onion, sliced 1/2 lb fresh green beans, sliced 1/2 lb fresh okra, cut into 1/2-inch pieces or 1/2 10-oz. package frozen okra 3/4 cup finely chopped green pepper 2 Tbs lemon juice 1 Tbs chopped fresh basil, or 1 tsp. dried basil, crushed 1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed 3 medium (7-inch long) zucchini, cut into 1-inch cubes 1 medium eggplant, pared and cut into 1 inch cubes 2 Tbs grated parmesan cheese Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325F degrees for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving. Makes 8 servings. Calories 36; Fat 1 g.; Sodium 86 mg; Fiber 3.2 g. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2007 Report Share Posted March 20, 2007 I went to Topica and tried to find a weight loss group. Which one are you using? Sue ---- aust4freng 3/20/2007 9:39:43 AM Rec. Vegetable Casserole I signed up for weight loss recipes at topica; there are veggie recipes going back to 2003, this being one of them. VEGETABLE CASSEROLE ===================== Compliments of Chet Day This casserole has great flavor and is easy to make. Also its very low-fat. Enjoy. 1 can (28 ozs.) whole tomatoes 1 medium onion, sliced 1/2 lb fresh green beans, sliced 1/2 lb fresh okra, cut into 1/2-inch pieces or 1/2 10-oz. package frozen okra 3/4 cup finely chopped green pepper 2 Tbs lemon juice 1 Tbs chopped fresh basil, or 1 tsp. dried basil, crushed 1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed 3 medium (7-inch long) zucchini, cut into 1-inch cubes 1 medium eggplant, pared and cut into 1 inch cubes 2 Tbs grated parmesan cheese Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325F degrees for 15 minutes. Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving. Makes 8 servings. Calories 36; Fat 1 g.; Sodium 86 mg; Fiber 3.2 g. Quote Link to comment Share on other sites More sharing options...
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