Sesame Green Beans

1 T olive oil
1 T sesame seeds
1 lb. fresh green beans, cut into 2-in pieces
1/4 c. chicken broth
1/4 t. salt
freshly ground black pepper to taste

1) Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2) Pour in chicken broth, salt, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Chocolate Zucchini Cake

1/2 Cup butter
1 3/4 C sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp soda
1/2 tsp Cinnamon
2 C peeled, shredded zucchini
1/2 C Coconut Oil (melted)
2 Eggs
1/2 Cup sour milk (I use 1/2 cup coconut milk and 1/2 tsp vinegar)
4 Tablespoons cocoa
1/2 tsp baking powder
1/2 tsp

Topping: 1/4 cup or more Choc. Chips, 1/4 chopped nuts, 1/4 cup brown sugar.

Cream margarine and sugar. Add eggs and Vanilla; beat well. Add dry ingredients alternately with sour milk and oil. Mix in zucchini. Spread in a 9x13 inch pan and top with topping.Bake at 325 for 40-45 minutes. Cake is ready to eat when cool.

This cake is so simple and so delicious, I even got a compliment from my mother-in-law the last time I made it, so I know it's a keeper :D

Moroccan Chicken Salad

3 chicken breasts, grilled or baked
Moroccan spices (or see marinade below)
4 T olive oil
3 c. dried couscous
3 c. chicken or vegetable stock
2 T. butter
2 zucchini, sliced
2 red peppers, sliced
1 large sweet potato, sliced
2 T. parsley
1/4 c. black olives
3 T. lime juice

1. Coat chicken in marinade or spices of choice (see recipe below for ideas)
2. Grill, bake, or sear chicken until golden brown. Remove. Slice in strips.
3. Toss vegetables with 1 Tbs. olive oil and cook (I grill on the bbq or bake in a pan coated with olive oil)
4. Pour stock over couscous and cook according to pkg directions. Stir 2 Tbs. butter through when cooked.
5. In a serving bowl, combine the cooked veggies and olives with the couscous.
6. Combine rest of the olive oil with lime juice and a teaspoon of the seasoning or marinade then drizzle over salad.
7. Top with sliced chicken and parsley.
8. Serve warm with salad greens and flat bread on the side.

Moroccan BBQ Marinade

1 small onion, finely chopped
1/2 cup olive oil
2 tablespoons lemon juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ginger
2 teaspoons salt (kosher)
1 teaspoon cumin
1/2 teaspoon turmeric

This is not technically vegetarian, but you could easily delete or replace the chicken with baked tofu or other meat substitute of choice. The couscous is very high in protein so it's great for vegetarians.

Vegetable Lasagna

4 cups thinly sliced zucchini (about 4 medium)
4 cups thinly sliced yellow squash(4 medium)
2 cups thinly sliced carrots
2 cups thinly sliced fresh mushrooms
1 large onion, diced
1 red bell pepper, diced
1 28 oz can crushed tomatoes
1 15oz can tomato sauce
1 60z can of tomato paste
1/2 cup fresh basil
3 cloves of garlic
1 tsp salt
1/s tsp pepper
1 80z cream cheese, softened
1 1/2 cups of cottage cheese
2 large eggs, beaten
10 oven ready lasagna noodles
3 8 oz packages of thinly sliced provolone cheese
4 cups mozzarella cheese

Cook veggies, simmer 10 minutes add tomatoes, sauce, paste, basil, garlic, salt and pepper. Simmer for 20 minutes. Meanwhile, in a medium bowl combine cream cheese, cottage cheese, and eggs. Preheat oven to 350 F.

Spread 1 cup of sauce, place 3 uncooked noodles, spread 1/4 cheese mixture(cream cheese, cottage cheese, and eggs) and then follow with some more sauce. Top with six slices of provolone cheese and then 1 1/2 cups of mozzarella cheese. Repeat Bake 35 to 45 minutes and let stand 10 minutes before cutting

****This makes 2 13x9 lasagnas. So you can freeze one or just half the recipe. This is so worth the extra effort, even the leftovers were delicious(I think it's the homemade sauce). I think next time I will add spinach and substitute the cottage cheese for ricotta cheese just for something different. I also steamed my veggies so I didn't cook all the nutrients out of them. I steamed the carrots for about 10 minutes and the rest for about 7 minutes. It left the veggies with a little more crunch, which Jens and I loved. We served it with a garden salad and garlic bread with Jamie's recipe on homemade garlic spread.

Spinach and Squash Lasagna

1 large butternut squash, peeled and chopped
1 clove garlic
fresh rosemary
1/2 lb spinach, blanched
4 oz goat cheese or feta
olive oil
1 jar passata or marinara sauce
1 box lasagna
1 oz parmesan

1. Bake squash at 400 degrees tossed in olive oil, rosemary and garlic. Remove when soft. Mash.
2. Blanch spinach and pat dry. Chop and toss with salt and olive oil
3. Layer lasagna in pan, starting with sauce on the bottom. Next put a layer of spinach, mashed squash, and cheese. Pour sauce on top and repeat with layers of lasagna. Final layer is sauce, cheese, rosemary, and parmesan.
4. Stand for 10 minutes then cook for 35 minutes on 350 degrees.
5. Remove from oven and stand for 15 minutes before cutting

I like to alternate the sauce or replace with alfredo or pesto. You can also add any other vegetables that you like- carrots, zucchini, eggplant, etc.

Lowfat Broccoli and Cheese Soup from Cooking Light

1 c. onion, chopped
2 clv garlic, minced
3 c. fat free chicken broth
16 oz broccoli florets
2 potatoes, peeled and chopped bite size
2 1/2 c. milk
1/3 c. flour
1/4 tsp. pepper
8 oz. velveeta light

1. Heat large saucepan/Dutch oven coated with non-stick spray on medium high heat. Saute onion and garlic until tender. Add broth, potatoes, and broccoli.
2. Bring to a boil. Reduce to medium and cook 10 minutes.
3. Combine milk and flour in separate container, whisk until blended well. Add to broccoli mix.
4. Cook 5 minutes STIRRING CONSTANTLY. Add pepper.
5. Remove from heat. Add cheese, stirring until cheese melts.

If you want a thinner soup, process 1/3 - 1/2 in a blender then add again to the rest of soup. OR be sure to chop broccoli finely beforehand. We like ours chunky and hearty, so we don't chop or thin it at all.

Red Lentil Soup

1 1/2 T. butter
1 onion, chopped
3 clv garlic
1 T. ginger
1/2 t. chili flakes
1/2 t. tumeric
1/2 t. coriander
1/2 t. cumin
2 carrots, peel and chop
2 c. tomatoes (1 can)
1 c. red lentils
3 c. vegetable stock
1/4 c. creamy yogurt
1 T. fresh mint, chopped

1. In pan, melt butter and add onion, garlic, ginger, spices. Cook medium heat until onion is soft. Add carrots, tomatoes, and lentils,then stock. Bring to a boil. Cover and simmer 40 minutes or until lentils are tender. Season to taste. Serve with yogurt and mint on top.

Great served with other Indian flavored dishes and Naan bread. Yum.

Thai veggie pizza

1 pkg. Boboli prebaked crust
2 cloves garlic
1/3 c. peanut butter
2 T. honey
2 T. rice vinegar
1 T. soy sauce
1 t. ginger
1/2 c. red pepper
2 green onions
1 lg. carrot, grated
1 c. bean sprouts
1 c. cooked chicken, chopped (optional)
chopped peanuts
fresh cilantro

1. Place crust on pan. Press garlic onto crust and spread. Bake 8-10 minutes or until crisp. Remove and cool.
2. In a small bowl, whisk peanut butter, honey, vinegar, soy sauce. Chop ginger and add.
3. Dice red pepper and slice green onions. Grate or julienne carrots. Chop cilantro finely.
4. Spread peanut butter mix onto crust. Sprinkle with chicken (if using), sprouts, pepper, onions, carrots, cilantro, chopped peanuts, etc.

Serve immediately

Jamie Oliver's Vegetable Frittata

1/3 c. frozen peas
1/3 c. frozen corn
5 large eggs, beaten
2 tsp. butter
1/4 c. goat cheese or feta, crumbled
sprigs of mint, parsley torn roughly
1 long chili, seeds removed
handful parmesan

1. Blanch peas and corn 30 secs in boiling water

2. Heat butter in saute pan. Add eggs. When they start to cook, turn off heat. Add peas and corn and herbs over egg. Crumble goat cheese on top. Add 1/2 chili (opt), salt and pepper. Then parmesan. Cook under grill 3-4 minutes until cheese bubbles and golden brown, eggs are cooked through. Add rest of chili on top and garnish with mint and parsley.

Tuscan Bean and Pasta Soup

2 T. Olive oil
1/2 c. chopped white or yellow onion
1/2 c. diced celery
1 lg. carrot, chopped in bite size pieces
2 cloves garlic
1/2 tsp. salt, divided
2 c. vegetable or chicken broth
2 c. water
2 c. whole wheat rotini (I use Barilla brand)
2 cans cannellini beans, drained
1 tomato or 1/2 can diced tomatoes
3 T. chopped fresh parsley
2 T. chopped fresh oregano
4 T. parmesan cheese, grated

1. Place oil in stock pot and heat on medium high. Add onion, celery, carrot and saute 5-6 min until lightly browned. Stir in garlic and 1/4 tsp. salt. Saute 1 minute. Add broth and water, bring to a boil. Add rotini and cook on low boil 6-8 minutes or until pasta is tender.

2. Reduce heat, stir in beans, tomato, parsley, oregano, and 1/4 tsp. salt. Simmer 6-8 minutes or until warmed throughout.

3. Pour soup into bowls and top with fresh parmesan cheese.

4 bowls = 9 g fat, 48 g carbs, 10 g fiber, 14.7 g protein per serving

This soup is so FAST to make and it tasted delicious! We ate it with toasted bread and salad.

Becky's Yams

6 yams, steamed and sliced 1/2 to 1 inch thick

6 apples (or more) sliced

1 can (or more) pineapple chunks, juice reserved

Layer in a bake pan or large casserole dish.

Make sauce using:

3/4 c. sugar

1 t. salt

1 cube butter

2 cups pineapple juice (or whatever is reserved from the can)

4 T cornstarch, mixed in a little cold water first.

Pour sauce over layered yams, apples, and pineapple and bake 1 hour in 300F oven.

Carrots and Parsnips

1 lb carrots, peeled and coarsely chopped

1 lb parsnips, peeled and coarsely chopped

Steam (I just cook in microwave with a little water). Add pepper and nutmeg and butter. Mash coarsely.

Curried Lentils with Butternut Squash.

1 cup dry lentils

1 small butternut squash

1 tablespoon olive oil

1 tablespoon curry powder

1 teaspoon grated gingerroot

1 teaspoon chili powder

Salt and pepper to taste

1/4 cup shredded coconut (optional)

Spray a two-quart baking dish with cooking spray and set aside. Pour the lentils into a deep pot and cover with cold water. Bring the water to a boil, reduce the heat, and add raw chunks of the squash (go ahead and leave the skin on to add nutrients and texture to the dish). Simmer until the squash is soft (about one hour). Remove the pot from the heat, drain, and set aside. With tongs, pull out the chunks of squash and mash them roughly, skins and all, with a fork, ricer, or potato masher.
Preheat the oven to 400°F. In a large bowl, mix the drained cooked lentils and mashed squash with the olive oil and all the spices (including the salt and pepper). Spoon the mixture into the baking dish. At this point, you can cover the dish and refrigerate it for a few hours or even overnight. When you're ready, bake until piping hot, which will be about 20 minutes if you're putting it into the oven right after mixing it or 25 to 30 minutes if it's been refrigerated. Serve warm, garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.


I got this recipe from the runner's world. It is really tasty and filling.

Cannellini Bean Burgers

• 15 oz can Cannellini Beans – rinsed and drained
• Oil Spray
• 1 Onion – finely chopped
• 2 Cloves Garlic – finely chopped
• 1 Tsp Ground Cumin
• 1 Zucchini – grated
• 1 Carrot – grated
• 1 ½ Cups Bread Crumbs
• 2 Tsp Olive Oil

• Turkish Bread, whole wheat bun, pitas, wrap, etc.
• Mixed Salad Leaves
• Tomatoes
• Mayo
• Sweet Chilli Sauce – or add some into burger mix

1. Mash beans
2. Cook garlic and onion in frypan until soft, stir through cumin
3. Add zucchini, carrot and breadcrumbs. Mix with beans and form into balls.
4. Refrigerate for as long as possible, until firm
5. Cook in oil for 2 – 3 mins on each side until heated through.
6. Serve with bread and side of salad greens. Delicious!!!

Cheesy Harvest Vegetables

2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips, and carrots) peeled, cut into 1 inch cubes, About 6 cups.

3 cups milk
1 8oz pkg of cream cheese
1 cup pf shredded Parmesan cheese
1/8 tsp ground nutmeg
8 Ritz crackers, crushed(about 1/3 cup crumbs)

Preheat oven 350 F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce to medium-low; simmer 20 minutes or until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg.

Pour into greased 2 qt casserole dish; sprinkle with cracker crumbs.

Bake 30 min or until top is golden brown and vegetable mixture is heated through

I made this for my whole family and it was a huge hit. Jens and I make the vegetables bake in chicken broth and nutmeg instead of all the other stuff and it is really tasty. But both ways are good.

Stuffed Zucchini

1 large zucchini (or several smaller ones)
1 1/2 c. bread crumbs
2 garlic cloves, minced
1 1/2 c. plum tomato, chopped
1/2 c. shredded Parmesan cheese, divided in half
1/4 c. chopped fresh parsley
1/2 t. freshly ground black pepper
1/4 t. salt

Preheat oven to 375. Carefully scoop out zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place shells, cut side up in a 13x9 inch baking dish coated with cooking spray.
Heat a large skillet over medium heat. Coat with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften a bit. Remove from heat. Stir in bread crumbs, 1/4 c parmesan cheese, parsley, pepper, and salt. Spoon mixture into zucchini shells; sprinkle with leftover cheese. Cover pan with foil and bake at 375 for 40 minutes. Preheat broiler. Remove foil; broil 4 minutes or until cheese is lightly browned.