Spaghetti Squash Caprese Bake Recipe

Baked Parmesan Mushrooms Recipe

Clean Eating Lettuce Wrap Recipe

Cheddar Quinoa Burger Recipe

Sesame Grilled Tofu Recipe

Cheesy Veggie and Black Bean Tortilla Casserole Recipe

Roasted Veggie and Black Bean Tacos Recipe

Baked Barbecue Panko Tofu Recipe

Easy Vegetarian Chowmein Recipe

8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
2 large carrots, peeled, trimmed and cut into matchstick-size pieces
8 ounces fresh or dried chow mein noodles
3 tablespoons vegetable oil
1 (2-inch) piece fresh ginger, peeled and minced
3 garlic cloves, minced
6 large shiitake mushrooms, thinly sliced
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1/4 cup low-sodium vegetable broth
1/2 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
Kosher salt and freshly ground black pepper
2 green onions, thinly sliced

Instructions:

1) Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook 1 minute. Drain, then put in a bowl of iced water until cool for 1 minute. Drain.

2) Return the water to a boil. Add the noodles and cook, stirring until tender for 5 to 7 minutes. Drain, rinse with cold water.

3) In a large nonstick skillet, heat oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add broth, hoisin sauce, soy sauce, honey. Bring mixture to a boil and stir until slightly reduced and thick for 2 minutes. Season with salt & pepper.

4) Transfer chow mein to a large bowl and garnish with the green onions before serving.

Chipotle Black Bean Burger Recipe

Enchilada Veggie Quesadillas Recipe

ZUCCHINI AND BROCCOLI CASSEROLE Recipe

Vegetarian Mexican Casserole Recipe

CRUSTY PARMESAN- HERB ZUCCHINI BITES RECIPE

CRUSTY PARMESAN- HERB ZUCCHINI BITES RECIPE

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Directions
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Vegetable & Garlic Stuffed Mushrooms Recipe

Vegetable & Garlic Stuffed Mushrooms Recipe

Ingredients: 

• 15 Mushrooms (Cremini (brown) or white) - cleaned, steam removed and hollowed out
• 1 teaspoon Olive Oil
• 1 Shallot  (finely diced)
• 3 Garlic cloves (crushed)
• small bunch of Chives (diced)
• 1 small Red Bell Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• Olive Oil
• Fresh Parsley leaves for garnish (optional)

Directions:

1. Preheat oven to 480F (250C).
2. Clean mushroom and remove stems. Hollow out the mushroom a bit further with a small spoon and place mushrooms in a large baking dish.
3. Finely dice parts of the mushroom that were removed and place in a small mixing bowl. Add crushed garlic, shallot, chives, bell pepper, 1 tsp olive oil, salt and pepper to mixing bowl. Mix with a spoon.
4. Fill mixture into mushrooms using a spoon and push down with your fingers to ensure they are stuffed to their limit.
5. Drizzle mushrooms with a bit of olive oil. Cover baking dish with foil or lid and bake for 15-20 minutes until mushrooms are tender.
6. Garnish with parsley leaves and serve hot. 

Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats Recipe

Ingredients:

2 medium sized zucchinis

1 grilled chicken breast, chopped

1 ear of corn

1 small red onion, diced

1 clove of garlic, minced

2 tbs olive oil

1/4 cup crumbled feta cheese

1/4 cup shredded cheese of your choice

Fresh parsley, chopped

Salt and Pepper

Directions:

1. First, prepare your filling by adding the olive oil to a medium sized pan, and sauteing the onion and garlic until softened. Add in the fresh corn kernels, chopped chicken breast (I had some left over grilled chicken and just used that), parsley and season well with salt and pepper. Cook until vegetables have softened. Take off heat and set aside.

2. Preheat your oven to 350 deg F and line a baking sheet with parchment paper. Slice your zucchini in half (long way) and scoop out the inside, leaving about a 1/4 inch border around the edges. Discard the seeds and dice the rest of the scooped out inside and add it into the vegetables. Add in the crumbled feta cheese and mix all together.

3. Place your zucchini halves on your baking sheet and stuff with the vegetable and chicken mixture. Sprinkle with shredded cheese and bake for 15 to 20 minutes, or until the cheese has melted and the filling is slightly browned.

Vegetarian Dumplings Recipe

Vegetarian Dumplings Recipe

Ingredients:

• one box frozen organic spinach you dont need fresh for this and flash frozen are perfect

• on scallion chopped

• one small onion chopped

• one clove of garlic chopped

• one cup of cilantro chopped

• one cup silken tofu

• kosher salt and pepper

• good store bought won ton skins ( should have ingredients, flour, water, salt anything more than check for a lab experiment going on.)

Sauce:

• 1/4 cup low sodium soy sauce

• 1/4 cup rice wine vinegar

• dash of sesame oil

• chives to garnish

Instructions:
Hot pan olive oil add the spinach with a little kosher salt and saute until the water has evaporated out of it to the point where you can push down on it and no liquid comes out. Take out and cool.
Now add all the other ingredients (minus the won ton wrappers) and mix well check for seasoning and adjust. You don't want it to salty as the sauce will help with that.
Now take your won ton wrapper and put a small quarter size dollop of the mixture into the middle of the won ton wrapper, using some water wet the edges, now bring one side over to the top (see photos) to make a purse and press together to seal.
Now you can either freeze them put on a baking tray and into a freezer once they are frozen remove into freezer bags and I like to do individual portions  of 5-7 that way when you get home 2 am just grab a bag and cook them.
Fried from fresh:
Hot pan olive oil put the dumplings in flat side down and fry them until golden brown (keep checking) now add a 1/4 cup of water and cover for a couple min until they are cooked fully and all the water has evaporated.
From Frozen:
Hot pan, a little olive oil  add dumplings  then a splash of water, cover and let steam when the water starts to evaporate the bottom will start to brown. When a golden color they are done
Steaming:
Into a bamboo steamer for 12 min from frozen 6 min from fresh.
Plate and drizzle some of the sauce on the plate.

Weight Watcher's Spinach and Eggplant Casserole Recipe

Spinach and Eggplant Casserole Recipe

• 1 medium sized eggplant, peeled
• 2 tbs olive oil
• 1 large bunch of fresh spinach
• 1 cup of your favorite spaghetti sauce
• 1/2 cup shredded Mozzarella
• 1/2 cup shredded Cheddar

After peeling, slice up the eggplant to whatever thickness you’d like (1/3 of an inch works well). Brush olive oil on the slices and sprinkle with sale. Lay the slices out under a broiler and cook them on low until they are browned on both sides. No longer than 5 minutes for each side. Set the slices aside.

Steam your spinach until thoroughly wilted and cooked.

In a casserole dish, place a layer of eggplant slices. Then a layer of spinach, and then a layer of sauce. Start again with eggplant. Keep layering until you run out of ingredients. Eggplant should be on top, but its not crucial.

Cover with a final layer of sauce, and then all the cheese. Bake at 375 for 20 minutes. Since the vegetables are already cooked, it doesn’t take long at all. You just want everything to warm through and meld together.

Cauliflower Gratin Recipe

Cauliflower Gratin Recipe

Ingredients

• 5 cups cauliflower florets
• 3 tablespoons butter, divided
• 3 tablespoons flour
• 2 cups nonfat milk
• 1/8 teaspoon nutmeg
• 3/4 cup Fontina or Cheddar cheese, divided
• 1/2 cup Parmesan cheese
• 1 tablespoon fresh chives, chopped (optional)
• 1/8 teaspoon pepper
• 1/4 cup breadcrumbs
• 1 tablespoon chopped fresh parsley

Preheat oven to 375° F.

In a large pot bring salted water to a boil. Add cauliflower and cook until tender, 7-8 minutes; drain and keep warm.

In a saucepan over medium heat, melt 2 Tablespoons butter. Add flour, whisking to blend and cooking for 1 minute. Add milk and cook until thickened, stirring constantly, approximately 8-10 minutes. Remove from heat and stir in nutmeg, 1/2 cup Fontina or Cheddar cheese, Parmesan cheese, chives and pepper.

Pour 1/3 of cheese sauce into casserole dish. Spoon cauliflower into dish, then pour remaining cheese sauce over.

Combine breadcrumbs with remaining cheese. Sprinkle bread crumb mixture over the cauliflower and cheese sauce. Drizzle with remaining 1 Tablespoon melted butter.

Bake until mixture is bubbly and bread crumbs are lightly browned, about 20-25 minutes.

Cauliflower Pizza Bites Recipe

Cauliflower Pizza Bites

Ingredients:

• 2 Cups Grated Cauliflower (washed, dried and grated using a food processor or cheese grater by hand until rice-like or thinner – Note – Approximately one head of cauliflower)
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Coconut Oil (Optional)
• 1-2 Tbsp Frank’s Hot Sauce (Optional)

Directions:

1. Pre-heat your oven to 450 F.
2. Using a healthy cooking oil spray your mini muffin tin.
3. In a hot frying pan stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
4. Place all other ingredients the food processor and blend until smooth.
5. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
6. Evenly spoon mixture into your muffin tin molds. Press pizza dough down evenly and firmly (*The pressing down firmly is very important to make sure these stick together).
7. Place in your oven and bake for 25-30 minutes.
8. Remove the pizza bites from the oven and let set until cool (This is also very important – let these pizza bites set in their pan for 5 – 10 minutes before removing – If you take them out while they are too hot they will break).
9. Once cool remove from muffin tin (either by tipping them out OR by running a thin knife down along the side and popping them out).
10. Use organic, natural pizza or pasta sauce for dipping 
11. Enjoy!