Here's the spot to post those yummy veggie, pasta, rice and other side dish recipes.

Bring 'em on!

molly

2 pounds sweet potatoes, washed and dried
2 tablespoons softened butter
2 teaspoons Pure Vanilla Extract
1 teaspoon Ground Ginger
1/2 teaspoon Thyme Leaves
1/4 teaspoon salt

Pierce each potato twice with a fork so excess steam can escape while cooking.

Microwave* potatoes on HIGH 5-10 minutes or until tender, turning potatoes over halfway through cooking. Let stand 5 minutes or until cool enough to handle.

Remove the skin from the potatoes.

Place potatoes and remaining ingredients in a large bowl; mash until smooth and well blended.

* Potatoes can also be boiled. To boil, cut potatoes into pieces and place in a large saucepan. Add cold water to cover 1-inch over
potatoes.

Bring to a boil; cover and cook over medium-low heat 15-30 minutes or until tender. Drain.

Makes 4 (3/4 cup) servings

1 small head cauliflower broken unto florets
16 oz peeled baby carrots
16 oz baby dill pickles
14 oz stuffed green olives, drained
12 oz pitted black olives, drained
8 oz cocktail onions
16 oz Italian Dressing (Use LF if desired)

Combine the veggies and place in a container with a lid. Pour dresing over the veggies and stir to coat.

Store covered in fridge.


Yields 16 cups

1 med Spaghetti squash_(about 2-1/2 pounds)
3/4_cup Chopped fresh cilantro
1/4_cup Chopped fresh parsley
1/4_cup Grated parmesan cheese
2 Tbsp. Olive oil
1/2_tsp Salt
1/8_tsp Pepper
2 _Cloves Garlic
1/2_Cup Coarsely chopped walnuts,_Toasted

Prepare and bake squash. I like to nuke mine; Prick the squash in several places with a fork; put it in the microwave whole for about five minutes to soften the shell.

Then cut the squash in half; cover with Plastic Wrap; place in a bowl cut side down with about one cup of water; nuke for 15-20
minutes)

While squash is baking, place remaining ingredients except walnuts in blender or food processor.

Cover and blend, or process, until mixture is smooth.

Remove squash strands with two forks.

Stir in cilantro mixture and walnuts.

Garnish with chopped tomato if desired.

1/2 cup tomato sauce
2 cups water
1/4 teaspoon Ground Cumin
1/2 teaspoon Onion Salt
1 cup Basmati Rice
1 tablespoon butter

Bring tomato sauce, water, Cumin, and Onion Salt to a boil.

Add rice and butter. Stir.
Cover saucepan tightly. Immediately reduce heat to a simmer and cook for 20 minutes.

Remove from heat. Let stand 5 minutes.

Fluff with a fork before serving.

2 cups water
1 cup White Bastmati Rice, uncooked
1 cup canned black beans, rinsed, drained
1 cup Chunky Salsa

Bring water to boil in medium saucepan.

Stir in rice, beans and salsa; cover. Cook on low heat 25- 30 minutes. Fluff with fork.

Makes 4 servings

Great Substitute: Substitute canned red beans for black beans.

1 cup of vermicelli or Angel Hair Pasta (uncooked)
1 cup of white or brown Basmati Rice
3 tablespoons of butter.
4 bouillon cubes (chicken or beef)
3 Tsp dried minced onion
2 Tbsp dried parsley flakes

Place the bouillion cubes in 5 cups of hot water and set aside.

In a very deep bowl break the pasta until the strands are in little tiny pieces. (this is a good way to get out the day's aggressions)

In a deep frying pan melt the butter, then add the crunched up pasta. Saute until golden brown. (Watch carefully -- you don't want the pasta blackened)

Stir in the rice, parsley and dried onion. Add hot water/boullion.

Cover tightly and cook on low heat until all of the liquid has evaporated.

Do not stir the rice while it is cooking. (You'll make it mushy)

Voila! Its that San Francisco Treat! Only cheaper and without perservatives.

1/2 cup Basmati Rice, uncooked
7-8 cups coarsely chopped sweet onions
1/4 cup butter, melted
1 cup Shredded Swiss Cheese
2/3 cup half and half
1 Tsp Salt

Cook Rice in boiling water for 5 minutes. Drain and set aside.

In a large skillet, cook onions in butter until tender but not browned.

Combine Rice, onions and remaining ingredients.

Mix well and pour into a greased 2 qt. casserole dish.

Bake at 350º for 50-60 minutes.

Yields 8-10 servings

2 (10 oz.) pkg. frozen chopped spinach
2 c. cream style cottage cheese
1/4 c. butter
1 1/2 c. American or Cheddar cheese
3 eggs
1/4 c. whole wheat pastry flour
1 tsp. Salt

Thaw and drain spinach. Squeeze out as much water as possible.

Stir together cottage cheese, butter and cheese. Add to drained spinach.

Slightly beat eggs. Stir into spinach mxture.

Add flour and salt. Stir to combine.

Grease crockpot. Place spinach mixture in the CrockPot.

Cook 1 hour at high; 4-5 hours on low

Serves 6-8.

Yield: 10 Servings

3 lb Eggplant
1 c Whole Wheat breadcrumbs
1 tsp Italian Seasonings
1 tsp Salt
1 tsp Pepper
3 lg Eggs; beaten
1/4 c Milk
Oil for frying

Peel and cut eggplant into 3X1/2" sticks. Soak in ice water a half hour.

Mix breadcrumbs,Italian Seasonings, salt and pepper.

Dip eggplant into combined egg and milk, then in crumbs; chill 30 minutes.

Heat oil to 350° degrees at a depth of 1" in large fry pan and cook sticks 10-12 at a time until golden brown, turning once, about 2 minutes.

Drain on paper towels.

*** molly's note: This is my version of an appetizer that a local Italian restaurant has on their menu.

I have been known to just have this for lunch. Dip 'em in marinara sauce-- yum!

I actually prefer to deep fry these as I think they absorb less oil than they do when pan frying them.
I would think though that you cook bake them.

Yum, Molly!! You have such great recipes!! Thanks for taking the time to post them for us.

It is my hope that we will have lots of folks contributing their own favorites.

I love to cook. Trying out new recipes helps me stay on plan.

It's too easy to get in a rut...eating the same old foods over & over again.

Then we get bored with our food plan and next thing you know its Carbsville.


molly

1 pound large whole mushrooms
1 cup Whole Wheat bread crumbs
1 Tablespoon thyme
1 Tablespoon parsley
2 Tablespoons melted butter
Salt and pepper to taste
Stems of mushrooms chopped fine

Wash and dry the mushrooms, snapping the stems out of the caps.

Mix the bread crumbs, thyme, parsley, chopped mushroom stems, and melted butter in a small bowl.

Stuff this mixture into the caps.

Broil until heated through.

1 C. dairy sour cream
1 T. grated orange peel
2 T. orange juice
3 C. chopped apples
1 1/2 C. thinly sliced celery
2/3 C. coarse chopped dry roasted peanuts

Blend sour cream, orange peel and juice. Toss with apples, celery and peanut.
Chill to blend flavors.

Yield: 5 cups of salad.

1 cup water
1 cup Splenda
12 oz fresh cranberries
2 Tbsp chopped fresh jalepenos
1 Tbsp dried cilantro
1/4 tsp cumin
1 green onion (white and green parts) chopped
1 tsp Lime juice

Combine water & Splenda in a large saucepan. Bring to a boil over medium heat.

Add cranberries and return to a gentle boil. Continue to heat for 10 minutes. Do not stir or the cranberries will get mushy.

Pour into a bowl and stir in the remaining ingredients. Cover and let cool at room temperature.

Chill.

Makes about 2 1/2 cups.