Greek Spinach Rice Balls

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 lbs fresh spinach (frozen would work)
• 1 cup chopped scallion
• 2 teaspoons olive oil
• 2 cups cooked brown rice
• 2 teaspoons dried dill
• 1 1/2 teaspoons lemon juice
• salt and pepper
• 1 cup plain breadcrumbs (i bet wheat germ would be good too)

Recipe

• 1 in a large pot, steam spinach. chop and set aside. preheat oven to 350. sauté the scallions in oil until just softened.
• 2 in a large mixing bowl, combine spinach, scallions, rice, dill and lemon juice. add salt and pepper to taste. stir well, mashing the rice against the sides of the bowl until the mixture holds together.
• 3 spray a baking sheet with cooking spray. with dampened hands, pack a heaping ¼ cup of the rice mixture into a ball. roll the ball in the bread crumbs and place on the baking sheet. repeat the process until all of the rice mixture is used up.
• 4 bake for 20-25 minutes until the balls are heated through and crisp on the outside.

Italian Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs lean ground beef
• 1 large onion
• 1 small green bell pepper
• 3 tablespoons butter
• 1/2 teaspoon oregano
• 2 tablespoons worcestershire sauce
• 8 ounces elbow macaroni
• 1 (10 3/4 ounce) can tomato soup
• 1 tomato, chopped
• 1/2 cup grated parmesan cheese

Recipe

• 1 peel and chop onion and green pepper.
• 2 melt butter in pan over medium heat.
• 3 add onion and green pepper and sauté until tender.
• 4 add ground beef and sauté until browned.
• 5 stir in worcestershire sauce, oregano, and salt and pepper to taste.
• 6 meanwhile, bring a large pot of water to a boil.
• 7 add macaroni and cook according to package directions.
• 8 drain.
• 9 place in medium-size casserole; add ground beef mixture, soup and chopped tomato.
• 10 mix well.
• 11 bake, covered with foil for 40 minutes.
• 12 remove foil, sprinkle with cheese and bake uncovered for 5 minutes more until cheese is melted and lightly browned.

Guiltless Low Cal Pizza Slice Snack

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cheddar rice cakes
• 1 tablespoon pizza sauce
• 1/2 ounce mozzarella cheese

Recipe

• 1 top rice cake w/ sauce and cheese.
• 2 place in oven if desired until cheese melts.
• 3 can add any toppings you wish.

Low Fat Maurice Salad Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 teaspoons vinegar
• 1 1/2 teaspoons lemon juice
• 2 teaspoons finely minced onions or 1 1/2 teaspoons onion juice
• 1 1/2 teaspoons splenda sugar substitute
• 1 1/2 teaspoons dijon mustard
• 1/4 teaspoon dry mustard
• 1 cup low-fat mayonnaise
• 2 tablespoons chopped fresh parsley
• 1 hard-boiled egg, diced
• salt

Recipe

• 1 mix first 6 ingredients together.
• 2 add remaining ingredients and blend till smooth.

Hot Link Skillet

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 -6 louisiana hot link sausages, sliced
• 1 onion, chopped
• 2 cans french style green beans

Recipe

• 1 brown spicy hot link slices in skillet with onion until onion is clear.
• 2 add green beans with juice.
• 3 bring to a boil, then simmer until liquid is nearly gone, usually 20 minutes or so.
• 4 serve over rice.

Corn Capsicum Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 cup corn kernel
• 2 cups tomato puree
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 cup finely chopped bell pepper
• 2 teaspoons chili paste with garlic and ginger
• 1 teaspoon black pepper
• 1 teaspoon red chili pepper
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seed

Recipe

• 1 soak corn kernels in warm water for 15 minutes and keep aside.
• 2 heat oil in a pan and add cumin seeds and ginger garlic paste. now add finely chopped onions and saute it. add black pepper and tomato puree and let it simmer for 10 minutes . now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. when the paste thickens, add chopped bell peppers . add little water if it turns very dry. now add corn kernels and salt and saute for 10 minute.
• 3 serve with paratha or chapati or rice.

Italian Brochettes With Angel Hair Pasta

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 -3 small japanese eggplants
• 1 zucchini
• 1 crookneck yellow squash or 1 butternut squash
• 1 summer squash (or other soft-skinned squash)
• 1/2 lb button mushrooms
• 1 red bell pepper
• 2 small red onions
• 1 fennel bulb
• 1/2 lb cherry tomatoes
• 1/2 bunch fresh thyme leave
• 1 pinch cayenne pepper
• 1 grated lemon, zest of
• 1/2-1 teaspoon salt
• 1/2-1 teaspoon fresh ground black pepper
• 9 -10 cloves garlic
• 2 lemons, juice of
• 1/4-1/2 cup vegetable broth or 1/4-1/2 cup virgin olive oil
• 1/2-1 cup tomato sauce
• 1 lb uncooked angel hair pasta

Recipe

• 1 brochettes: cut the eggplant and squash into pieces no more than 1/4 inch thick.
• 2 cut the mushrooms in half and bell peppers into strips.
• 3 quarter the onions, trimming the root ends but leaving the bottoms intact, removing the papery skins only if they're dirty.
• 4 trim the outer leaves of the fennel and take a paper thin slice off the root end to remove any dirt.
• 5 leave the base intact.
• 6 slice the fennel into 8 thin wedges.
• 7 (any loose leaves may be skewered individually.) place the cut vegetables and cherry tomatoes in a large bowl.
• 8 marinade: strip the thyme leaves from the stems, reserving the stems for grilling.
• 9 in a food processor, blend the thyme leaves, cayenne, zest, salt and pepper.
• 10 while the machine is running, add the garlic.
• 11 stop the machine and add the lemon juice.
• 12 turn on the machine and add the vegetable broth or olive oil in a slow stream through the feed tube.
• 13 process 1 minute.
• 14 pour the marinade over the cut vegetables.
• 15 for the best flavor, let marinate 15 minutes.
• 16 prepare the grill, and cover to build an intense heat.
• 17 skewer the vegetables, alternating for color.
• 18 (reserve the leftover marinade.) toss the thyme stems onto the heat shield or coals.
• 19 place the brochettes on the hot grill.
• 20 cover and let smoke 5 minutes.
• 21 uncover, turn the brochettes and continue cooking until the vegs.
• 22 are tender, about 3 to 5 minutes more.
• 23 pasta: meanwhile, drain the reserved marinade into a small, nonreactive saucepan.
• 24 add the tomato sauce and simmer.
• 25 prepare the pasta according to the package directions; drain.
• 26 return the pasta to the pot.
• 27 pour the sauce over the pasta and toss to coat.
• 28 serve with the grilled vegetables.
• 29 variation: instead of pasta, substitute thick slices of soudough bread that have been brushed with marinade and lightly grilled.
• 30 enjoy!