2 slices whole-wheat bread
3 oz. honey ham, thinly sliced*
2 Tbsp. grated fresh carrots
½ Laughing Cow Spreadable Light Swiss cheese wedge
Directions: Spread a thin layer of the cheese onto one side of each slice of bread. Top one slice of the bread with ham and carrots. Place the other slice of bread on top and enjoy!
Serves 1. Per serving: 248 calories, 5 g fat, 23 g protein, 28 g carbohydrates, 4 g fiber, 1,120 mg sodium
*To lower sodium content, replace honey ham with a low-sodium ham
2 TBS olive oil
2 cloves garlic
1 cup chopped onion
1/4 cup diced carrot
1/4 cup diced celery
1 tsp herbs de Provence (mixture of oregano, sage, basil, marjoram, thyme, etc.)
2 cups cooked brown rice
2 cups other leftover vegetables (pre-cooked), beans, etc.
Directions: Heat skillet over medium-high heat, and add oil. Sauté onion, garlic, carrot, celery, herbs de Provence, and add slat 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined. Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend a this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.
1 head cabbage, shredded
1 carrot, shredded
1 green pepper, shredded
1 tsp. salt
1 cup vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seeds
Directions: In a large bowl, combine vegetables with salt. Let stand 1 hour. In a medium saucepan, bring remaining ingredients to a boil; boil 1 minute. Cool mixture. Drain liquid off vegetables. Stir vinegar mixture into vegetables, stirring well. Divide slaw equally between freezer containers. Freeze until ready to use. When ready to use, thaw and serve.
Recipe makes 1½ to 2 quarts.
Per ½ cup serving: 160 calories, 0 g. fat, 1 g. protein, 39 g. carbohydrate, 2 g. fiber, 210 mg. sodium
1 unbaked pastry shell (9 inches)
2 medium zucchini, peeled and shredded
2 medium yellow summer squash, peeled and shredded
2 medium carrots, shredded
1 medium onion, grated
2 tablespoons butter
3 eggs, beaten
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tsp chopped fresh parsley
Line unpricked pastry shell with a double thickness of heavy-duty foil. Make sure crust is floured to prevent foil from sticking to shell. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer; set aside. Reduce heat to 350°
In a large saucepan, cover and cook the zucchini, yellow squash, carrots and onion in butter over low heat for 10-15 minutes or until tender, stirring occasionally. In a small bowl, combine the eggs, cheese, sour cream, milk, salt, pepper and parsley. Spoon vegetable mixture into crust; top with egg mixture.
Bake for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 6-8 servings.
3 cups carrot sticks – Boil until crisp tender, about 5 minutes.
Drain and cool slightly
¼ cup snipped fresh dill
¼ cup minced fresh oregano
1 Tbls. minced fresh thyme
3 Tbls. fresh lemon juice
2 Tbls. olive oil
1 Tbls. sugar or honey
1 Tsp. grated lemon peel
Add carrots and toss. Cover and refrigerate
6-9 medium potatoes, chopped
4 carrots, thinly sliced
2 TBSP butter
1/4 cup onions, sliced
1 1/2 TBS fresh dill (chopped)
1/2 cup plain yogurt or sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese (optional)
Directions: Boil potatoes and carrots together until soft. Drain, mash, and set aside. Melt butter in frying pan and lightly sauté onion and dill. Add to potatoes. Stir yogurt or sour cream into potatoes. Mix well and transfer to a greased 2 1/2 quart casserole dish. Sprinkle cheese on top and bake uncovered at 350 for 30 minutes. May be frozen before baking. If baking from frozen, bake 1 hour covered, then 20 minutes uncovered.
From: The Market Fresh Cookbook
3/4 lb boneless skinless chicken breasts, cubed
4 TBS soy sauce, divided
2 garlic cloves, minced
1 1/2 cups chopped fresh broccoli
3 green onions, sliced
2 TBS vegetable oil, divided
3 large carrots, shredded
4 cups cold cooked rice
1/4 tsp pepper
Directions: In a bowl, combine the chicken, 1 TBS soy sauce and garlic; set aside. In a large skillet or wok, stir-fry the broccoli and green onions in 1 TBS oil for 5 minutes. Add carrots; stir-fry 4 minutes longer or until crisp-tender. Remove and set aside. In the same skillet, stir-fry chicken in remaining oil until no longer pink and juices run clear. Add the rice, pepper, vegetables and remaining soy sauce. Stir-fry until heated through. 4-6 servings.
1/2 cup lettuce or spinach leaves
1 whole wheat pita pocket
1/4 cup shredded carrots
4 oz. cooked chicken breast, diced
1/4 cup sliced cucumbers
1 Tbsp. low-fat ranch dressing
1/4 cup sliced radishes
Directions: In a medium bowl, combine vegetables with chicken and lightly coat with ranch dressing. Cut the pita pocket in half and gently spoon half of the mixture into each pouch.2 Servings.
Per serving: 160 calories, 13 g Protein, 16 g Carbohydrate, 5 g fat
1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 TBS unsalted butter
1 TBS extra-virgin olive oil
2 tsp fresh chopped thyme
2 tsp freshly chopped sage
1/8 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup Marsala
Directions: 1. Preheat the oven to 450. Bring a pot of boiling salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.
Better Homes & Gardens
8 oz dried lasagna noodles (9 or 10 noodles)
2 beaten eggs
2 cups cream-style cottage cheese
1 15-oz carton ricotta cheese
2 tsp dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cloves garlic, minced
2 TBS olive oil
2 TBS all-purpose flour
1/2 tsp black pepper
1 1/4 cups milk
1 1/2 cup broccoli, chopped florets & stems
1 1/2 cup spinach, chopped and packed
1 cup shredded carrot
3/4 cup shredded parmesan cheese (3 oz)
8 oz package shredded mozzarella cheese
Directions: 1. Cook lasagna noodles according to package directions. Set aside.
2. In a bowl combine eggs, cottage cheese, ricotta cheese and Italian seasonings. Set aside.
3. In a large skillet cook the mushrooms, onion, and garlic in hot oil until tender. Stir in flour and pepper; add milk all at once. Cook and stir until slightly
thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of
the noodles, folding or cutting to fit, if necessary. Spread with one-third of the
cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
5. Bake, uncovered, in a 350 oven for 35 minutes or until heated through. Let stand for 10 minutes before serving
I love this recipe , but it can be a bit time consuming. When making lasagna, I typically prepare 2 batches, and freeze one for a later meal or to give to a friend.
Make ahead directions: Prepare as above through step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours, or freeze. Uncover; bake for 30-35 minutes (if frozen, thaw in fridge before baking) until heated through. Let stand for 10
minutes before serving.