YIISolutions

Meatless Lasagna I Ingredients 1/4 cup butter or margarine 2 medium carrots, finely chopped 2 stalks celery, finely chopped 1 medium green bell pepper, chopped 2 medium onions, chopped 2 medium zucchini, sliced 1 (16 ounces) can tomatoes, cut up 1 (12 ounces) can tomato paste 2 bay leaves 3 cloves garlic, minced 1/4 cup snipped parsley 1 teaspoon dried basil, crushed 3/4 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried thyme, crushed 1/4 teaspoon pepper 2 cups sliced fresh mushrooms 10 lasagna noodles, cooked, rinsed, and drained (about 8 ounces) 2 cups cream-style cottage cheese, drained 8 slices mozzarella cheese, torn 1/4 cup grated Parmesan cheese Snipped parsley (optional) Procedure In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper, and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes, and tomato paste; mix well. Add bay leaves, garlic, parsley, and seasonings. Cover and simmer...

Veggie Bean Bagelwich  5 plain bagels 1 recipe White Bean Spread, recipe follows 2 avocados, sliced 1 cucumber, peeled and sliced 2 large tomatoes, sliced 2 cups shredded lettuce 5 slices Muenster or provolone cheese Lightly toast bagels. Place bean spread on one side of toasted bagel. Layer vegetable and cheese over spread. Place top of bagel on sandwich; cut in half. Serves 5. White Bean Spread 1 (15 ounce) can white beans, rinsed and well-drained 2 tablespoons plain, low-fat yogurt 1 to 2 tablespoons fresh lemon juice 1/2 teaspoon minced garlic, or to taste 1 teaspoon honey Salt and pepper to taste 1 tablespoon tahini (sesame seed paste), optional Combine all ingredients in a food processor and process until smooth. Taste, adjusting seasonings as desired. Chill bean spread in the refrigerator as you prepare the remaining sandwich ingredients. Nutritional data per serving (1/4 cup spread and 1 bagel): 419 calories, 16 grams protein, 47 grams carbohydrate, 18 grams fat, 10...

Meatless Lasagna Recipe 1/4 cup butter or margarine 2 medium carrots, finely chopped 2 stalks celery, finely chopped 1 medium green bell pepper, chopped 2 medium onions, chopped 2 medium zucchini, sliced 1 (16 ounce) can tomatoes, cut up 1 (12 ounce) can tomato paste 2 bay leaves 3 cloves garlic, minced 1/4 cup snipped parsley 1 teaspoon dried basil, crushed 3/4 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon dried thyme, crushed 1/4 teaspoon pepper 2 cups sliced fresh mushrooms 10 lasagna noodles, cooked, rinsed     and drained (about 8 ounces) 2 cups cream-style cottage cheese, drained 8 slices mozzarella cheese, torn 1/4 cup grated Parmesan cheese Snipped parsley (optional) In a large saucepan melt butter or margarine. Stir in carrots, celery, green pepper and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes and tomato paste; mix well. Add bay leaves, garlic, parsley and seasonings. Cover and simmer for ...

Fiesta Bake Recipe 1 pound ground beef substitute 1 cup chopped onion 3/4 cup salsa 1 package taco seasoning mix 1/4 cup water 1 cup whole kernel corn, drained 1/2 cup sliced ripe olives, drained 1 (8.5 ounce) corn muffin mix 1 cup shredded Cheddar cheese 1/2 cup diced green chiles Preheat oven to 350 degrees F. In medium skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into an ungreased 8-inch square baking dish. Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles until smooth; spread over meat mixture. Bake, uncovered, for 30 to 35 minutes or until crust is golden brown. Top with additional salsa, if desired. Makes 6 servings.