Grilled Squash and Zucchini

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Ingredients:

• 1 small zucchini
• 1 small squash
• 1 teaspoon Mrs Dash seasoning mix

Steps:

• Slice zucchini and squash into 1/2 slices
• Grill for 3-5 minutes
• I like to use my George Foreman Grill
• Sprinkle with Mrs Dash

Healthier Tgif Tuscan Portobello Sandwich Melt/Soup

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Ingredients:

• 4 red peppers seeded and cut into half lengthwise
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup potato grated
• 1/3 cup carrot grated
• 1/2 cup celery finely chopped
• 1/4 cup onion diced
• 3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
• 1/2 cup basil leaves chopped
• 4 cups vegetable broth
• 1/2 teaspoon black pepper to taste
• 3 portabella mushrooms
• 2 tablespoons onions diced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 tablespoon garlic minced
• 1/4 teaspoon black pepper
• 1 tomatoes
• 5 3 ounce high-fiber rolls
• 5 ounces provolone cheese

Steps:

• To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
• Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
• Set aside to cool for at least 30 minutes No peeking
• When peppers are cool remove and discard the skins slice into 1/4 pieces
• In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
• Add roasted peppers canned tomatoes undrained basil and vegetable broth
• Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
• Add pepper
• Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
• Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
• Add onion to the mushroom slices
• In a small bowl whisk together the vinegar oil oregano garlic and pepper
• Pour this liquid mixture over the mushroom mixture
• Let stand at room temperature for 15 minutes or so turning twice
• Preheat oven to 350 degrees
• Bake mushroom mixture at 350 degrees for 20 or 30 minutes
• Preheat broiler
• Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
• Set the top halves onto pan so they toast separately
• Broil until cheese melts 2-3 minutes
• Set top halves onto bottoms and serve with soup

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

Stuffed Portabella Mushrooms

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Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve