These recipes are from our personal collection and those sent in by friends of Growgreen4women.org It's not our goal to promote a vegan or vegetarian lifestyle, but it IS our goal to encourage people to try more veggies. Even if the dishes have calories, carbs and the ocassional meat...veggies really do taste delicious! We hope you enjoy, and we appreciate your feedback. We are on Facebook.
Peppers/onions/mushrooms wraps:
orange and yellow bell peppers (1 of each if cooking for 2 people); 2 portobello mushrooms; half a medium sweet onion; bottle of raspberry walnut vinagrette (lite is fine) dressing; whole wheat wraps; olive oil
1. Slice the peppers,mushrooms and onions lengthwise into thin strips
2. In a wok or saute pan, pour a teaspoon of olive oil and about 2 tablespoons (to taste) of raspberry walnut vinagrette dressing over high medium heat
3. Cook the peppers first, then set aside (they should be tender to cut)
4. Cook the onions next, then set aside (they should look almost transluscent)
5. Cook the mushrooms last (they should be tender to cut)
6. Put the veggies into whole wheat wraps and enjoy! You could add cheese if you like.
Peppers/onions/mushrooms pasta:
See recipe above and add to whole wheat spaghetti or pasta of choice. Add grated parmesan cheese.
Carrot Salad
2 cans drained carrots
1 can tomato soup
3/4 cup vinegar
1/4 cup salad oil
1 cup sugar (or sugar substitute....avoid aspartame)
1 teaspoon dried mustard
1 green bell pepper chopped
1 bunch green onions chopped (or 2 tablespoons dried onion)
chill 5 hours
Broccoli Salad (from family friend Rose Krogel)
4 cups chopped broccoli
1/2 to 1 cup sweet onion, chopped
1 cut nuts (toasted) (Add just before serving)
1 cup white raisins
10-12 slices bacon, cooked and crumbled. (Add when ready to serve)
1 cup mayonnaise
2 teaspoons sugar
1 teaspoon lemon juice
Mix, pour over ingredients above, and marinate several hours
Marinated salad:
1 can garbanzo or red/kidney beans; 1 can pitted olives; 1 can artichoke hearts; 1 can green beans (not French style); 1 jar pimentos; 1 cucumber thinly sliced; 1 bottle Italian dressing; 1 teaspoon dried dill weed; 1 teaspoon dried oregano; freshly ground pepper to taste. Refrigerate.
Squash, Onion, Cheese Casserole:
As for measurements on this, just improvise and use your best judgment!
*if you want to add eggplant to this, slice it about ½ “ thick and dice it, soak it in some cool salt water for about 20 mins to draw some of the seeds out, then cook it along with the squash and onions
1. Cook sliced squash and sliced onions together till they’re softened…..be sure you add some water into the pot when you cook them, so they’ll steam better. The thinner the slices, the quicker they’ll cook. Make way more than you think you’ll want because they cook down so much. Add salt, pepper, Mrs. Dash, butter, red pepper flakes…whatever seasoning you like.
2. Put them into a baking dish…..the more the squash and onions, the bigger the dish…..add any kind of shredded cheeses…..the more, the better!
3. Add Italian seasoned bread crumbs….. Stir everything up.
4. Top off with chunks of torn bread for crispy topping…put butter on them if you really want to indulge yourself!
5. Bake at 350 for about 20-25 mins…check in between if you’re using a thinner aluminum baking pan
