Fresh Corn Skillet

1 1/4 cups fresh corn cut off the ears (about 3)
1/4 cup chopped green onions
1 1/2 cups egg substitute
1/3 cup low fat milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/4 teaspoon ground pepper
2 medium tomatoes, cut into 1/2 inch wedges
1 cup shredded, reduced fat cheddar cheese (4 ounces)
Vegetable cooking spray

Coat a medium nonstick skillet with cooking spray. Place over medium high heat until hot. Add corn and green onions, saut until tender. Combine egg substitute, milk, basil, salt and pepper; stir well. Pour egg mixture over vegetables in skillet. Cover and cook over medium low heat 15 minutes or until mixture is almost set. arrange tomato wedges in a circle around center of egg mixture and sprinkle with shredded cheese. Cover and cook an additional 5 minutes or until cheese melts. Cut into 6 wedges. Serve immediately.

Post salad, vegetable, and ambrosia recipes here.

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Green Bean Casserole

2 pkgs. (9 oz ea.) frozen French cut green beans
1 1/2 cups chopped onions
1/2 cup sliced, canned mushrooms, drained
1/4 cup water
1, 10.5 oz. can reduced-fat cream of mushroom soup
1 tsp. low-sodium soy sauce
1 tsp. garlic powder
1/2 cup skim milk
1/2 cup cornflake crumbs

Place green beans, onions and water in a microwave-safe casserole. cover and microwave on HIGH 10 minutes, stirring once halfway through. Drain when done.
In a small bowl, combine soup, skim milk, soy sauce and garlic powder.
Add the soup mixture to the beans and mix.
Top the casserole with cornflake crumbs and bake for 20-30 minutes at 350F, until the top is golden brown and beans are tender.

Carrot Stir-Fry:

3-5 lb carrots cut in 1/4" rounds
1 bell pepper, cut lengthwise in 1/4" strips
3-4 stalks celery, cut in 1/4" pieces
1 large onions, cut in rings and separated, 1/4" thick
1 clove garlic, mashed
2 tbsp olive oil
2 tbsp worcestershire sauce
2 tbsp sugar
2 tbsp wine vinegar
2 tbsp chicken bouillon (or beef)
salt, pepper, 1/4 tsp each of basil, oregano, and thyme
1 lb Spaghetti, cooked, plain
parmesan cheese

Put the veggies in a wok or deep fry pan, add oil, and cook on medium high heat, covered, for 10-15 minutes, stirring a few times. It is okay if the veggies brown, but you want to make sure that they all get a chance at the heat. After the 10-15 minutes, add the sauce, sugar, vinegar, bouillon, spices, and a little water, turn the heat to med or med-low, cover, and cook for an additional half hour, stirring occasionally. Remove cover, add water if necessary (when this is done, there should be juices in it).

Serve over a bed of cooked spaghetti, top with parmesan cheese.

This is very tasty, and you can add leftovers to it, such as leftover veggies, or if you aren't a vegetarian, pieces of roast beef, cooked scrambled hamburger, bacon bits. I have yet to fix this for someone where they didn't like it. That includes people who don't like carrots!

Pasta Salad

16 oz tricolor pasta twists
1 green pepper
1 cucumber
1 tomato
1 red onion
1 cup Nutrasweet/sugar/etc (can reduce amount)
1 cup apple cider vinegar
1 T. vegetable oil
1 T. Italian seasoning


Prepare pasta in water, drain.
While pasta is cooking, chop vegetables in small pieces.
combine all vegetables, veg. oil and italian seasoning in bowl.
Pour in pasta and lightly mix.
In a saucepan, heat cider vinegar, and add sweetener (can reduce by up to 50%)
Pour cider viegar mix over other ingredients and mix.
Best if made the night before you want to eat it.
Also great if you put it in Tupperware, and store upside down overnight and turn it over first thing in the am....really marinates it well.

These are so easy to do that it is scarey, and people rant over how good they are.

The ingredients are simply 2 small cans of Pork 'n' Beans (or 1 large can) and 1/2 cup molasses.

Put the pork n beans, with the juice, in a casserole dish and pour the molasses over the top. Bake at 350 degrees until hot, 15 minutes to a half hour.

This makes a fantastic and very quick/easy side dish for Thanksgiving and/or Christmas dinner.

Don't knock it until you've tried it. I made this one thanksgiving, and it has been a request by my family ever since.

3 cups shredded carrots
1 can crushed pineapple
1/2 cup mayonnaise
1/2 cup raisins
1/2 cup sugar

Mix all ingredients well in a bowl, refrigerate for at least an hour. Overnight is better (the raisins will soak up a lot of the pineapple juice).

4 cup Water
1 tsp Salt
1 1/2 cup Polenta (coarse cornmeal)

BRING THE WATER TO A BOIL, add the salt, then stir in the polenta,
pouring it in a slow, steady stream so that lumps don't form. Lower
the heat, and cook about 30 minutes, while stirring.

Polenta can be fried, eaten like cornmeal, and can be used in casseroles.

6 lg Zucchini (or more)
1 qt Jar thick marinara sauce
1 lb Ricotta cheese
1 lg Onion; sliced
1/4 lb Mushrooms - sliced
1 tb Dried oregano - crushed
1 tb Dried basil - crushed
Salt, pepper
1 lb Mozzarella cheese, sliced
1/2 cup Grated Parmesan cheese
Toasted sunflower seeds (optional)

Slice zucchini 1/2-inch thick. Spread a thick layer using half of
marinara sauce in 13- x 9-inch baking dish. Add layer of half of
zucchini slices, then half of ricotta. Top with half of onion and
mushrooms, then sprinkle with half of oregano and basil. Season to
taste with salt and pepper. Top with half of mozzarella cheese
slices. Cover with second layer of remaining sauce and repeat
layering process, with remaining ricotta, onion, mushrooms, oregano,
basil and mozzarella. Sprinkle with Parmesan cheese and garnish with
sunflower seeds. Bake at 350F 45 minutes, or until zucchini is cooked
but not mushy.

2 oz Bulgur wheat
1/4 cup Canola oil
1 1/4 cup Finely chopped mushrooms
1 1/2 cup Finely chopped carrots
2 cup Finely chopped onions
2 tbsp Minced garlic
3/4 cup Walnuts
1/2 cup Sunflower seeds
1/2 cup Wheat germ
1/3 cup Chopped parsley
2 tbsp Chopped dill
3 tbsp Tahini (sesame seed paste)
1 1/4 cup Cooked chickpeas
3 tbsp Lemon juice
1/4 tsp Cayenne pepper
1/2 tsp Salt
3/4 tsp Freshly ground pepper
3/4 tsp Ground cumin
Oil
-for rubbing burgers & grill

Put bulgar in a bowl of hot water, soak for 10 minutes or until
tender,drain.

Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15
mins. Let cook.

Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ.

Mix sauteed vegetables with parsley, dill, tahini, chickpeas,
lemon juice, cayenne, salt, pepper, and cumin until blended (small
lumps ok).

Add to the sesame-bulgur mixture, mix well.

Chill thoroughly to firm the mixture.

Shape into patties, pat with oil, cook 4 minutes on each side, flip
carefully with a Wide spatula to keep from falling apart.

Serve on toasted rolls with slices of tomato, sprouts, cucumber,
yogurt.