Category: Meatless

from: cookinglight.com

Ingredients
Cooking spray
1 ¼ cups chopped green onions
¾ cup chopped ham (about 3 oz)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into ½ inch cubes
1 ¾ cups fat free milk
¾ cup egg substitute
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
¾ cup (3 oz) shredded Swiss cheese, divided

Directions
Heat a small nonstick skillet coated with cooking spray over medium high heat. Add onions, ham, and garlic, sauté 5 min. Remove from heat; cool. Preheat oven to 350 degrees. Arrange bread cubes on a baking sheet. Bake at 350 for 15 min or until lightly browned. Combine milk andn ext 5 ingredients (milk through nutmeg) in a large bowl, stirring until well blended. Stir in ham mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Top with the other half of the bread mixture. Bake at 350 for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.

Nutritional Info (1/4 recipe(
CALORIES 353 (30 percent from fat); FAT 11.9g (sat 5.7g, mono 3.9g, poly 1.1g); PROTEIN 23.9g; CARB 35.9g; FIBER 1.4g; CHOL 50mg; IRON 2.9mg; SODIUM 993mg; CALC 384mg

from: Grandma P.

Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar

Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.

Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.

Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.

from: CookingLight.Com

Ingredients
1 ¾ cups chopped onion
¾ cup chopped green bell pepper
¾ pound ground round
½ cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 ½ ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
¾ cup chopped fresh cilantro, divided
1 cup all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup 1% low-fat milk
1 ½ tablespoons butter, melted
1 large egg, lightly beaten

Directions
Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in ½ cup cilantro. Spoon beef mixture into a 3-quart casserole.

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add ¼ cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400 degrees for 35 minutes or until golden.

Nutritional Info (1 cup(
calories: 329 carbohydrates: 41.7 g cholesterol: 64 mg fat: 11 g sodium: 655 mg protein: 16 g calcium: 157 mg iron: 4.2 mg fiber: 5.8 g

from: Grandma P.

Ingredients
1 pint sour cream
2 cups Velveeta (cubed)
2 cups cheddar cheese (shredded)
2 cups cottage cheese
4 eggs
5 cups cooked macaroni

Directions
Preheat oven to 350. Spread the macaroni evenly in a shallow baking dish. Mix together all the other ingredients and pour over the macaroni. Cook 30-45 minutes until slightly brown around the edges and bubbling.

from: 94

Ingredients
1 ½ cups chopped onions
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed
4 cups sliced white or cremini mushrooms
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
pinch of ground black pepper
1 cake firm tofu
1 cup Neufchatel, at room temperature
1 cup grated extra-sharp Cheddar cheese
1 tablespoon unbleached white flour
½ teaspoon salt
16 sheets filo dough
3 to 4 tablespoons butter, melted

Directions
Sauté the onions in the oil for 5 minutes on medium high heat. Add the garlic and mushrooms and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the dill, marjoram, and pepper. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. Combine with the vegetables and salt to taste.

Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.

Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.

Nutritional Info (6 oz(
294 calories, 11.5 g protein, 22.9 g fat, 12.2 g carbohydrates, 8.6 g saturated fatty acids, 37.3 mg cholesterol, 484.2 mg sodium, 1.2 g total dietary fiber

from: 97

Ingredients
Crust:
2 cups, packed, grated raw potato
1/2 tsp salt
1 egg, beaten
1/4 cup grated onion.

Filling:
1 heaping, packed cup grated cheddar cheese
1 medium cauliflower, broken into small florets
1 medium clove crushed garlic
1 cup chopped onion
3 tbsp butter
dash of thyme
1/2 tsp basil
1/2 tsp salt
2 eggs and 1/4 cup milk beaten together
black pepper
paprika

Directions
Heat oven to 400. Set the freshly-grated potato in a colander over a bowl. Salt it and leave it for 10 minutes. Then squeeze out the excess water and add it to the remaining ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with the lightly-floured fingers. Bake for 40-45 minutes – until browned. After the first 30 minutes, brush the crust with a little oil to crisp it.

Sauté onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and cauliflower and cook, covered, 10 minutes, stirring occasionally. Spread half the cheese into the baked crust then the sauté, then the rest of the cheese. Pour the milk/egg mixture over and dust with paprika. Bake 35-40 minutes.

from: MarthaStewart.Com

Ingredients
5 tablespoons vegetable oil
1 small onion, coarsely chopped
1 medium red bell pepper, stemmed, seeded, de-veined, and finely chopped
4 medium cloves garlic, minced
¼ teaspoon turmeric
2 tablespoons ketchup
1 ½ cups cooked or canned black beans, drained
1 cup cooked rice (basmati is suggested)
2 cups fresh bread crumbs
hot pepper sauce, such as Tabasco
1 ½ teaspoons coarse salt
½ teaspoon freshly ground pepper

Directions
Heat 1 tablespoons oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.

In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to large bowl. Add bread crumbs, and mix well. Season with salt, pepper and hot pepper sauce.

Heat 2 tablespoons oil over medium high heat in a large nonstick skillet. Drop ¼ cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3-5 minutes per side. Repeat process with remaining oil and bean mixture. Serve immediately.

From: Moosewood

Ingredients
3 cups cooked brown rice (1.5 cups raw, 2.5 water)
1 heaping cup chopped onion
6 tbsp butter, divided
2 tbsp sesame seeds
3 cups grated cheddar
16 sheets Filo dough (store-bought)

Directions
Heat oven to 350. Sauté onion in 2 tablespoons butter until soft and translucent. Add sesame seeds. Toss and cook about 1 minute. Combine all ingredients. Add salt and pepper to taste.

Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.

Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.

Ingredients
1 ½ cups chopped onions
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed
4 cups sliced white or cremini mushrooms
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
pinch of ground black pepper
1 cake firm tofu
1 cup Neufchatel, at room temperature
1 cup grated extra-sharp Cheddar cheese
1 tablespoon unbleached white flour
½ teaspoon salt
16 sheets filo dough
3 to 4 tablespoons butter, melted

Directions
Sauté the onions in the oil for 5 minutes on medium high heat. Add the garlic and mushrooms and cook for another 5 minutes, stirring often. Add the sherry and soy sauce and simmer for about 10 minutes, until the liquid is gone. Remove from the heat and stir in the dill, marjoram, and pepper. While the vegetables cook, combine the tofu, Neufchatel, grated cheese, and flour in the bowl of a food processor. Process until smooth and creamy. Combine with the vegetables and salt to taste.

Working with Filo dough is rather tricky. It’s incredibly fragile and it dries out very fast. So when you’re not working with it, cover it with a clean, damp kitchen towel. It’s also best if you work as quickly as possible. For this recipe, keep the other four tablespoons of butter and a pastry brush close at hand.

Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down. Spread the filling evenly over the sheets. Top the filling with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake for 45-50 minutes or until lightly browned and slightly puffy. Cut into squares and serve immediately.

Nutritional Info (6 oz(
294 calories, 11.5 g protein, 22.9 g fat, 12.2 g carbohydrates, 8.6 g saturated fatty acids, 37.3 mg cholesterol, 484.2 mg sodium, 1.2 g total dietary fiber