Egg/vegetable strata

Ingredients:
Olive Oil
4 scallions, sliced
salt and pepper
1 T. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 c. chopped, uncooked broccoli
5 English muffins, toasted and cut into 1-2 in. chunks
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar Cheese, divided
9 eggs
2 1/2 c. milk
2 T. Dijon mustard
Instructions:
1. Coat large skillet lightly with olive oil and heat on medium heat.  Add scallions and cook for 2 minutes.  Add peppers, garlic, and broccoli and cook for about 7 more minutes. Salt and pepper to taste.
2. Coat 9x13 pan with non stick spray.  Line with English muffins.  Top with vegetables.  Sprinkle Monteray Jack cheese and 1/2 c. cheddar over all. 
3. In a large bowl, whisk together eggs, milk, and mustard.  Add a dash of salt and pepper, if desired.  Pour eggs over vegetable/cheese layer.  Cover with foil and refrigerate for at least 4 hours (can be made ahead and refrigerated overnight).
4. Preheat oven to 350 degrees F. Bake, covered, for 30 minutes.  Uncover, sprinkle with 1/4-1/2 cheddar, and cook for 25 minutes more until golden brown and set in the middle.  Cool for 5-10 minutes before serving.

Stacked roasted vegetable enchiladas

Ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5

Tomato Basil Soup

I don't even like tomato soup much and I LOVE this!

Makes about 2 quarts (about 8 servings)
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper
1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Bean and rice burritos

I found these on Pinterest.

• FOR THE FILLING:
• 1 Tablespoon Canola Oil
• 2 cloves Garlic, Minced
• 1 teaspoon Chili Powder
• 1 whole Pepper From A Can Of Chipotles In Adobo, Minced
• 1 Tablespoon Sauce From A Can Of Chipotles In Adobo
• 1 teaspoon Ground Cumin
• 4 dashes Cayenne Pepper
• 1 can Pinto Beans, Drained And Rinsed, 15 Ounce Can
• 1 can Black Beans, Drained And Rinsed (15 Ounce Can)
• ⅓ cups Water
• 2 cups Brown Rice, Cooked According To Package Instructions
• ¼ cups Fresh Salsa
• FOR THE TACO ASSEMBLY:
• 6 whole Tortillas, Burrito Sized, Warmed
• 8 ounces, weight Shredded Cheese
• 3 cups Shredded Lettuce, More As Desired
• 4 whole Green Onions, Chopped
• 8 ounces, fluid Fat Free Greek Yogurt

Preparation Instructions

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

Chickpea Sandwich spread

This tastes a lot like chicken salad.

Ingredients

• 1 (19 ounce) can garbanzo beans, drained and rinsed
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 tablespoon light mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• salt and pepper to taste

Directions

1. Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

Zuchini Hummus

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 zucchini, chopped
• 1 cup pinto beans, rinsed and drained
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Directions *recipe from allrecipes.com

1. Heat the olive oil in a skillet over medium heat. Stir in the garlic for 30 second, then add zucchini. Cook and stir until zucchini softens.
2. Place zucchini, pinto beans, lemon juice, tahini, ground cumin, paprika, and salt in a food processor. Process until smooth.

Grilled veggies on foccia bread

• 1/4 cup light  mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• approx. 1/8 c. olive oil,
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1medium onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions (recipe from allrecipes.com)

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Toss veggies in olive oil.  Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches or place together to make a whole sandwhich.

Spinach-Mushroom Quesadillas from allrecipes.com

• 1 (10 ounce) package chopped spinach
• 2 cups shredded Cheddar cheese
• 2 tablespoons butter
• 2 cloves garlic, sliced
• 2 portobello mushroom caps, sliced
• 4 (10 inch) flour tortillas
• 1 tablespoon vegetable oil

Directions

1. Prepare spinach according to package directions. Drain and pat dry.
2. Spray griddle, skillet, or quesadilla maker with olive or canola oil. 
3. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Sprinkle with some cheese. Top with another tortilla.
4.   Heat skillet or pan to medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Broccoli and Brown Rice

• 1/2 cup chopped walnuts
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 teaspoon minced garlic
• 1 cup uncooked instant brown rice
• 1 cup vegetable broth
• 1 pound fresh broccoli florets
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
2. Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
3. Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
4. Mix rice, broccoli, cheese, and walnuts together in a large bowl. Serve hot or room temperature.

First recipe-Spinach cheese crepes

Spinach/cheese Crepes

From Vegetarian: Tasty Recipes for Every Day (ISBN# 9780760782996)

I am not a vegetarian, but I love this recipe!

Filling: Cook, drain, and chop 8 oz. fresh spinach.  Add ½ c. lowfat cottage cheese, 1 oz. shredded cheddar cheese, ¼ c. grated parmesan, and ½ c. fresh breadcrumbs (I leave these out). Mix together in a bowl and set aside.

Crepes/Pancakes: Sift 1 c. flour and a pinch of salt into a bowl.  Add 1 egg, then 1 ¼ c. milk, half at a time, whisking together as you pour. Spray a frying pan with non-stick cooking spray, and pour a thin layer of batter, turning the pan so that it spreads out in a thin layer, like a crepe.  Cook until golden on the bottom, then flip.  Cook another minute or so.  Put a bit of the filling on the crepe, roll, and place in a coated, 9x9 baking dish.  This makes 8-10 crepes. Set aside, while you make the cheese topping.

Cheese topping: Melt 2 T. butter in the same fry pan that you made the crepes in.  Add ¼ c. flour, slowly, mixing until a smooth paste is formed.  Slowly add 1 ¾ c. milk, whisking together as you add.  Heat until a slow boil, stirring constantly until it is slightly thickened.  Remove from heat and season with a pinch of salt and pepper.  Stir in 4 oz. of grated cheddar cheese until smooth.  (This makes a LOT of sauce, so I put what I wanted across the crepes and saved 1/2 -1 c. for something else). Bake at 350 for about 25 minutes until golden.