Ingredients:(Lentil Rice and Veggie Bake)
1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste
Directions:(Lentil Rice and Veggie Bake)
Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.
Ingredients: (Easy Spinach Souffle Oysters Rockefeller)
1 package (12-oz.) Spinach Souffle, defrosted according to package directions
1 dozen freshly shucked oysters, shells cleaned
1/2 cup grated Parmesan or Swiss cheese
Directions: (Easy Spinach Souffle Oysters Rockefeller)
Preheat oven to 375°F.
Place a heaping teaspoon of spinach soufflé in a oyster shell (if shells are not available a 3-inch ovenproof ramekin can be used). Place a fresh oyster on the spinach mixture and cover with another heaping teaspoon of spinach soufflé. Sprinkle with cheese. Repeat for all oysters.
Bake 25 to 30 minutes or until spinach mixture is bubbly and the cheese is melted.
Ingredients: (Creamed Spinach and Tortellini Casserole)
1 package (9 oz.) Three Cheese Tortellini (9 oz.), prepared according to package directions, kept hot
1 package (9 oz.) Creamed Spinach, defrosted according to package directions
3/4 cup (3 oz) shredded mozzarella cheese
12 ounces sliced fresh white mushrooms
1 small tomato, sliced
1/4 cup (1 oz) grated Parmesan cheese
Directions: (Creamed Spinach and Tortellini Casserole)
Preheat oven to 350° F. Grease 2-quart baking dish.
Combine pasta, creamed spinach, mozzarella cheese, and mushrooms in medium bowl. Transfer mixture in prepared baking dish. Top with tomato slices and Parmesan cheese.
Bake for 20 to 25 minutes or until bubbly and cheese is golden brown.
Ingredients: (Spinach Mushroom Casserole)
2 packages (12-oz.) Spinach Souffle, defrosted according to package directions
2 tablespoons butter
1 can (4-oz.) sliced mushrooms, drained
1/4 cup chopped onion
1/4 cup shredded cheddar cheese
Directions: (Spinach Mushroom Casserole)
Preheat oven to 350° F.
Melt butter in small skillet; add mushrooms and onion. Cook until golden brown. Combine Spinach , mushrooms and onion in 1-quart baking dish; sprinkle with cheese.
Bake for 35 to 40 minutes or until knife inserted near center comes out clean.
Ingredients: (Spinach Souffle Stuffed Shells)
1 package (12 oz.) Spinach Souffle, defrosted according to package directions
8 large pasta shells, prepared according to package directions
1 (16 oz.) container ricotta cheese
1/2 cup diced onion
1 container (15 oz.) Marinara Sauce (15 oz.)
1/2 cup shredded mozzarella cheese
Directions: (Spinach Souffle Stuffed Shells)
Preheat oven to 350° F. Lightly grease 9-inch square baking dish.
Comine spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.
Place shells in prepared baking dish. Cover with sauce.
Bake for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.
Ingredients: (Spinach Tomato Casserole)
2 packages (12-oz.) Spinach Souffle, defrosted according to pkg. directions
2 medium tomatoes, cut into 1/2-inch-thick slices
2 tablespoons grated Parmesan cheese
2 strips bacon, cut into 2-inch pieces
Instructions:(Spinach Tomato Casserole)
Preheat oven to 350°.
Spoon spinach soufflé into 1 ½-quart baking dish; top with tomato slices. Sprinkle cheese. Season with salt and black ground pepper. Top with bacon.
Bake for 50 to 60 minutes, or until knife inserted in center comes out clean.
Ingredients: (Eggplant with Shrimp Ham Casserole)
1 pound eggplant, skinned, cut crosswise in 3/4-inch slices
1/4 cup all-purpose flour for dusting
3/4 cup plus 2 tablespoons olive oil for frying, divided
2 cloves garlic
1/4 cup finely chopped onion
3 tablespoons all-purpose flour
1 can (12 fluid ounces) Evaporated Milk
1 teaspoon Beef Flavor Bouillon
1/4 teaspoon ground white pepper or freshly ground black pepper
12 frozen, peeled, cooked medium shrimp, thawed
1/4 cup Serrano ham strips (dried, cured Spanish ham) or prosciutto
1/3 cup shredded Swiss cheese
Directions: (Eggplant with Shrimp Ham Casserole)
Grease 8-inch-square baking pan or broiler-proof dish.
Sprinkle eggplant slices with salt and dust with flour. Place 3/4 cup oil in large skillet. Heat over medium-high heat. Add garlic cloves; fry garlic until golden. Discard garlic. Fry eggplant slices until golden; do not overcook. Drain thoroughly on paper towels. Arrange eggplant in overlapping lengthwise rows in prepared baking pan. Keep warm.
Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Stir in flour. Gradually add evaporated milk, bouillon and pepper. Cook, stirring constantly, until mixture comes just to a boil and is smooth and thickened.
4 cups vegetable juice
1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
1/3 cup lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 cups (about 3 medium) peeled, seeded and chopped cucumbers
1 small green bell pepper, chopped
1/2 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
Sour cream or plain yogurt (optional)
Combine vegetable juice, tomatoes with juice, lemon juice, oil, vinegar, garlic, hot pepper sauce, and black pepper in large bowl. Ladle into food processor or blender (in batches, if necessary); cover. Process until smooth.
Pour into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with sour cream.
Ingredients:(Veggie Skewers with Zesty Creamy Sauce)
1 red or yellow bell pepper, cut into 1-inch cubes
1 small red onion, peeled, halved and cut into thick wedges
2 medium yellow zucchini, cut in rounds
16 button mushrooms, cleaned
8 cherry tomatoes
8 (10-inch) skewers
1/4 cup Original Liquid Coffee Creamer
15 basil leaves
2 ounces cream cheese, at room temperature
6 ounces Greek yogurt
1/2 cup (2 ounces) crumbled blue cheese
1 clove garlic
3/4 teaspoon guajillo chile powder
1/4 teaspoon salt
1 teaspoon fresh rosemary leaves
Instructions:(Veggie Skewers with Zesty Creamy Sauce)
Thread bell pepper, onion, zucchini, mushrooms and tomatoes onto skewers, alternating colors and tastes.
Combine Coffee-mate, basil, cream cheese, yogurt, blue cheese, garlic, guajillo powder and salt in a food processor; pulse until smooth. Place in a serving bowl; sprinkle with rosemary and set aside.
Preheat grill to medium-high. Brush skewers with olive oil. Grill, turning occasionally, for about 10 minutes or until marked and tender on all sides.
Serve vegetables with yogurt dipping sauce.
Ingredients: (Roasted Vegetables with Creamy White Wine Sauce)
8 cups (about 2 lb. total) zucchini and/or yellow summer squash, cut into 1/2-inch slices
2 medium red bell peppers, cored, seeded and cut into 1/4-inch slices
1 small red onion, cut into 1/4-inch slices
2 tablespoons olive oil
1/2 teaspoon ground black pepper, divided
1/2 teaspoon dried thyme, divided
1 cup Evaporated Lowfat 2% Milk
1/4 cup white wine or chicken broth
2 teaspoons cornstarch
1/8 teaspoon salt (optional)
1/8 teaspoon onion powder
1 1/2 cups (6 oz.) shredded Swiss cheese, divided
Instructions: (Roasted Vegetables with Creamy White Wine Sauce)
PREHEAT oven to 400° F. Line baking sheet with foil.
PLACE zucchini, bell peppers and onion in single layer on prepared baking sheet. Drizzle with oil and sprinkle with 1/4 teaspoon black pepper and 1/4 teaspoon thyme; toss lightly to coat.
BAKE for 20 to 25 minutes or until vegetables are just tender. Transfer to 2-quart serving dish.
MEANWHILE, HEAT evaporated milk, wine, cornstarch, remaining 1/4 teaspoon black pepper and remaining 1/4 teaspoon thyme, salt and onion powder in small saucepan over medium-high heat. Bring just to a boil; reduce heat to medium. Cook, stirring constantly, for 2 to 3 minutes or until slightly thickened. Stir in cheese, 1/2 cup at a time, allowing each addition to be melted before.