| Recipes posted by the Just Do It! Group |
| Best Pinto Bean Soup 3 cups dry Pinto Beans 2 thick slices Ham (reduced fat, healthy choice), cut up into chunks 1/2 cup diced Onions 1/2 cup diced Celery 1 can Tomato Sauce 1 can Tomato Soup, reduced everything Salt, Pepper, and Vegetable Salt to taste Cook beans with ham . When almost done, add remaining items. Add water as needed to make a medium thick soup. Best if started in a crock pot the night before, set to low - with just beans and ham. Add all else in the morning. ++++++++++++++++++++++++++++++ BARBECUED BLACK-EYE PEAS 2 cups (16-oz)black-eyed peas 2 cups tomato puree 1 1/2 Tbsp dry onion flakes 1/2 tsp paprika 1/2 tsp Worcestershire Sauce 1 tsp dry mustard Dash garlic powder Salt & pepper to taste Sweetner, to taste (optional) Preheat oven to 350. Combine all and place in a 1-1/2 quart sprayed dish. Bake, uncovered, 1 hour. ++++++++++++++++++++++++++++++ Yummy Scrummy Asparagus Casserole 1 tall can asparagus, drained with liquid reserved (it's better to use fresh ones in the spring. just steam them for about 6-10 minutes and keep the liquids) I like to use the whole ones. non-fat cooking spray 4 tablespoons all-purpose flour salt and pepper to taste 1/2 cup fat-free milk 1/2 teaspoon Worcestershire sauce 1 pinch cayenne pepper 4 egg whites 4 ounces fat-free or low fat Cheddar cheese, cut into chunks 1/2 cup fat-free bread crumbs Preheat oven to 350. Spray a medium-sized casserole dish and spray a heavy saucepan pretty generously. Stir the flour, salt, and pepper in the saucepan. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Turn off heat. Layer the asparagus, eggs, and cheese in the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs. Bake for 20 minutes; or until bubbly and lightly browned. +++++++++++++++++++++++++++++++++++ spinach-mushroom-lasagna recipe � 3 c crushed fresh or low-sodium canned tomatoes � 1/2 c chopped mushrooms � 1/2 c chopped red bell pepper � 1/2 c chopped carrot � 1/2 c chopped onion � 1/2 c red wine or red grape juice � 2 tbs honey � 1/2 tsp dried basil leaves � 1/2 tsp dried rosemary leaves � 1/2 tsp dried oregano leaves � 1/2 tsp dried thyme leaves � 1/4 tsp black pepper � 4 egg whites, lightly beaten � 1 1/2 c mexican velveeta or equivelant (See note below about this cheese) � 8 oz lasagna noodles, cooked al dente and well drained � 1 lb fresh spinach, well washed, drained and chopped � 4 oz nonfat mozarella cheese, grated 1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in a large, heavy saucepan. Simmer for 20 minutes. Longer if needed to make sure the liquid is out of the mushrooms. 2. Preheat oven to 350 degrees. 3. Mix together the egg whites and the Mexican cheese. Set aside. 4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole. Cover the sauce with a layer of cooked lasagna noodles. Spread cheese-egg mixture over noodles and top with a layer of spinach. Add another layer of noodles, another layer of sauce, and finish with grated mozzarella. 5. Bake for 35 minutes. Let stand for 15 minutes before cutting. Serve with salad. This is a very low fat recipe, like 1 gram per serving, except for the Mexican Velveeta Cheese. If you replace this with non-fat or low-fat American cheese and just add 1 large jalapeno diced with a food processor, it would remain very low fat and only 240 calories. =========================================== GO TO PAGE 2 - CLICK HERE |
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