Satisfy your hunger. Prepare easy meatless recipes. Here are some recipes that are easy to prepare:
US $1.79
Beans Provencal
(By Linda Larsen)
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
10 oz. can vegetable broth
6 oz. pkg. country French beans with gemelli mix
2 Tbsp. olive oil
1 red bell pepper, chopped
1 cup sliced mushrooms
1 onion, chopped
2 garlic cloves, minced
14 oz. can artichoke hearts, drained and chopped (DON'T use marinated)
1/2 cup chopped black olives, if desired
1/2 cup grated Parmesan cheese
Preparation:
In heavy saucepan, bring broth to a boil. Add package contents (large pouch, herb packet and spice packet). Return to a boil, then reduce heat to low, cover and simmer 15 minutes, stirring occasionally.
In another small skillet, sauté bell pepper, mushrooms, onions, and garlic in oil for 3-4 minutes, until crisp tender. Add along with artichoke hearts and olives to beans and pasta. Heat through, then sprinkle with cheese and serve immediately. Serves 4 to 6
15 Minute Parmesan Pasta Recipe
(By Irene Erie)
This recipe serves four people.
Ingredients:
1 package pasta (8 oz. size), cooked
1 clove garlic, minced
1/4 cup olive oil
3/4 cup grated Parmesan cheese
Directions:
Place pasta in a large serving bowl. Keep warm.
Sauté garlic in olive oil until golden and tender; pour over pasta. Add cheese; toss gently to coat. Serve at once.
For a complete meal, add grilled chicken-flavored veggie meat plus your favorite cooked vegetable.
Black Bean, Corn, and Zucchini Enchiladas
(By Melissa Williams)
Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.
Yield:
8 servings (serving size: 1 enchilada)
Ingredients:
1 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 (15-ounce) can black beans, rinsed and drained
3 cups Enchilada Sauce, divided
Cooking spray
8 (8-inch) whole wheat tortillas
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Preparation:
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.
Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.
Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.