by Guest | Mar 24, 2021 | Recipes
Prep Time: 15 min
Cook Time: 10 min
Ingredients
- 1 Tablespoon vegetable oil
- 1/2 cup diced onion
- 1 clove garlic, minced or 1/4 teaspoon garlic powder
- 1 medium cauliflower, grated or finely chopped (4 to 5 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon lemon juice or lime juice (optional)
- 2 Tablespoons chopped fresh parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
- Add garlic, cauliflower, salt and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
- Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Use as a side dish or as a base for stir-fries, chili or anything you might eat with rice.
- Add any sautéed or roasted vegetables.
- Top with grated or crumbled cheese.
- Freeze extra lemon or lime juice to use later.
Photo and Recipe Source: https://www.foodhero.org/recipes/sauteed-cauliflower-rice
by Guest | Mar 17, 2021 | Recipes
Number of servings: 14 filled shells
Time for preparation (including preparation & cooking): 40 minutes
Ingredients
- 1 package (8 ounces) manicotti shells (14 shells)
- 1 egg
- 1 carton (15 ounces) low-fat ricotta or cottage cheese
- 6 ounces shredded mozzarella cheese (about 1 1/2 cups)
- 1⁄2 cup fresh parsley, minced, or 3 tablespoons dried parsley
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 Tablespoon italian seasoning
- 1⁄2 teaspoon garlic powder or 2 cloves garlic, minced
- 1 jar (24 to 26 ounces) pasta sauce
Directions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions and drain.
- While pasta is cooking, beat egg in medium bowl. Add ricotta or cottage cheese, mozzarella cheese, parsley, salt, pepper, Italian seasoning and garlic powder. Mix well.
- Pour a little of the pasta sauce in the bottom of a rectangular baking pan to prevent pasta from sticking.
- Stuff shells with filling (about 2-3 rounded teaspoons per shell). Arrange stuffed shells in pan. Pour remaining sauce evenly over pasta.
- Bake for 10 to 15 minutes or until bubbly throughout.
- Let rest 10 minutes outside of oven before serving.
- Refrigerate leftovers within 2 hours.
Notes
- Add Parmesan cheese to the filling mixture.
- Add your favorite spices to sauce for additional flavor.
Recipe & Photo Source: https://www.foodhero.org/recipes/easy-manicotti
by Guest | Mar 10, 2021 | Recipes
Number of servings: 8 cups
Time for preparation (including preparation & cooking): 40 minutes
Ingredients
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 1 teaspoon ginger, fresh or 1/2 teaspoon ground
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cumin
- 2 cups mixed vegetables, chopped (try cauliflower, peppers, carrots or peas)
- 1 large baking potato, peeled and diced
- 1 cup white rice, uncooked
- 1⁄2 teaspoon salt (optional)
- 2 1⁄2 cups water
- 1 can (15.5 ounces) kidney beans, drained and rinsed
Directions
- Heat oil in a large skillet over medium heat (300 degrees in an electric skillet).
- Add onion, ginger, turmeric, and cumin, and stir while cooking for 1 minute.
- Add remaining ingredients. Bring to a boil, cover, and reduce heat.
- Simmer 20-25 minutes. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes
- For a flavor boost, cook ½ cup raisins or diced apples with the vegetables.
- Try using brown rice instead of white, and increase the simmering time to 45 minutes.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
Photo and Recipe Source: https://www.foodhero.org/recipes/indian-vegetable-and-rice-skillet-meal
by Guest | Mar 3, 2021 | Recipes
Number of servings: 6
Time for preparation (including preparation and cooking): 30 minutes
Ingredients:
- 1 1⁄2 cups whole grain pasta (try shells, elbow, or bow tie)
- 1 Tablespoon margarine or butter
- 2 Tablespoons chopped onion
- 1 can (5 ounces) canned salmon, drained (about 1/2 cup cooked fresh salmon)
- 2 small tomatoes, chopped
- 3 Tablespoons lemon juice
- 1 Tablespoon chopped parsley or 1 teaspoon dried parsley
- 1⁄4 teaspoon salt
Directions:
- Cook pasta according to package directions. Drain, then set aside.
- While pasta is cooking, heat butter in a medium skillet over medium heat (300 degrees in an electric skillet). Add onion and cook until tender.
- Add cooked pasta, salmon, tomato, lemon juice, parsley and salt. Cook until heated through.
- Refrigerate leftovers within 2 hours.
Recipe and Photo Source: https://www.foodhero.org/recipes/salmon-pasta-skillet
by Guest | Feb 17, 2021 | Recipes
Number of servings: 6 cups
Time for preparation (including preparation & cooking): 1 hour
Ingredients
- 1 cup uncooked grain
- 2 cups vegetables, fresh, frozen or canned, cut bite-sized
- 1 cup cooked protein, cut bite-sized
- 2 1⁄2 cups Sauce
- 2 teaspoons seasonings (or more, to taste)
- 3 Tablespoons topping
Directions
To make in a skillet:
- Combine all ingredients except topping in a large skillet.
- Bring to a boil, stir occasionally, and then reduce heat to low. Cover and simmer until grains are tender, about 15 to 20 minutes, depending on the grain. Stir occasionally and add water if mixture becomes too dry.
- Add topping before serving.
- Refrigerate leftovers within 2 hours.
To bake in oven:
- Preheat oven to 350 degrees F.
- Combine all ingredients except topping in a casserole dish. Cover with a lid or aluminum foil and bake until grains are tender, about 45 minutes.
- Add topping before serving.
- Refrigerate leftovers within 2 hours.
Notes
Ingredient Ideas
- Grain – try quicker-cooking grains such as bulgur, macaroni, quinoa, white or quick brown rice
- Vegetables – try any mixture you have on hand
- Protein – try any type of beef, pork, chicken, turkey, seafood, tofu, beans
- Sauce – try one of these:
- Soup: 1 can (10.75 ounces) condensed soup and 1 1/4 cup water or milk
- Soy-ginger: 1 Tablespoon corn starch, 2 Tablespoons brown sugar, 1/4 cup soy sauce, 1 3/4 cup water or broth, 1 Tablespoon sesame oil (or vegetable oil)
- Broth: 2 Tablespoons flour (or 1 Tablespoon corn starch), 1 Tablespoon melted margarine or butter, 1/2 teaspoon salt and about 2 cups milk or broth to make 2 1/2 cups
- Tomato: 1 1/2 cups canned tomatoes with juice or tomato, enchilada or spaghetti sauce and water or stock to make 2 1/2 cups.
- Seasoning – try cumin, garlic powder, oregano, basil, cilantro, hot pepper sauce
- Topping – try grated cheese, nuts or seeds, crushed whole grain crackers
Recipe and Photo Source: https://foodhero.org/recipes/mix-and-match-skillet-meal
by Guest | Feb 17, 2021 | Recipes
Number of servings: 6 cups
Time for preparation (including preparation and cooking): 45 minutes
Ingredients
- 1 medium onion, chopped (about 1 cup)
- 1⁄4 cup celery, chopped
- 1 teaspoon oil
- 2 cups potatoes, peeled and diced bite size
- 2 cups chicken broth
- 1⁄4 teaspoon pepper
- 3 Tablespoons cornstarch
- 1 1⁄2 cups nonfat or 1% milk, divided
- 3⁄4 cup (3 ounces) cheddar cheese, shredded
- 1 Tablespoon bacon bits or 1 slice bacon, cooked and crumbled
Directions
- In a large saucepan over medium-high heat, sauté onions and celery in oil until onions are clear.
- Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer until the potatoes are tender, 15 to 25 minutes.
- In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add remaining milk. Stir into the potato mixture.
- Cook and stir until thickened and heated through, about 5 minutes. Do not boil.
- Remove from heat. Stir in cheese until melted. Top with bacon bits. Serve warm.
- Refrigerate leftovers within 2 hours.
Recipe & Photo Source: https://www.foodhero.org/recipes/cheesy-potato-soup
