ISO: ISO: Vegetarian main dish recipes, they do not need to be vegan. I would prefer T& T. Thanks!

In Search Of:
Rec: Jalapeno Red Bean BBQ Burgers

1 teaspoon Olive oil
1/2 cup Minced onions
1/2 cup Chopped and seeded plum tomatoes
1 teaspoon Minced Jalapeno or Serrano pepper
1 clove Garlic, minced
1 teaspoon Chili powder
1 (15-oz) can Kidney beans, rinsed, well drained
1/4 cup Dry breadcrumbs
2 tablespoons Barbecue sauce
1 Egg white, beaten
4 Whole grain buns, toasted

Toppings:
4 slices Cheddar cheese
4 Leaves lettuce
4 slices Thick tomatoes
Avocado slices
Barbecue sauce

Heat oil in nonstick skillet over medium heat. Add onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes. Cool slightly.

Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.

Shape mixture into four 1/2-inch-thick patties. (Can be prepared 4 hours ahead. Cover and chill.)

Place patties on oiled grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Nutrient Information
323 Calories
9.5 g Total Fat
4 g Saturated Fat
45 g Carbohydrates
16 g Protein
211 mg Calcium
899 g Sodium
9.5 g Fiber

 
Rec: Rainbow Pizzas

Source: www.metrokc.gov

3 Whole wheat English muffins, split (6 halves)
1/2 cup Pizza or pasta sauce
Grated carrots
Sliced mushrooms
Chopped broccoli
Pineapple chunks
Chopped green or red pepper
Sliced zucchini
1/2 cup Mozzarella cheese, grated

Spread about one tablespoon sauce on each muffin half.

Arrange your favorite toppings on the "crust" in a single layer. Use at least three colors.

Sprinkle a tablespoon cheese on each pizza and place pizzas on a baking sheet; bake at 350 degrees for 10 minutes, or until cheese is melted.

 
Rec: Polenta Primavera

Source: www.meals.com

2 cups Water
2/3 cup Yellow Corn Meal
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup Heavy whipping cream
1/4 cup (1 ounce) grated Parmesan cheese
1/2 tsp Salt
1/4 tsp Ground black pepper
1 can (14.5 ounces) primavera pasta-ready chunky tomatoes, undrained

GREASE 9-inch pie plate. BRING water to a boil in medium saucepan over medium heat. Slowly add corn meal, stirring constantly, for 2 to 3 minutes or until slightly thickened.

STIR in fontina cheese, cream, Parmesan cheese, salt and pepper; cook, stirring constantly, for an additional 2 minutes or until very thick.

SPREAD into prepared pie plate; cool for 1 hour or until firm. Cut into wedges. Heat tomatoes and juice; serve over wedges.

Nutrient Information
162 Calories
9g Total Fat
5.5g Saturated Fat
13g Carbohydrates
7g Protein
170 mg Calcium
374 mg Sodium
1.5g Fiber

 
Nan, could you please post "Mary's Mousaka" when you get a chance? 'Sounds great...

and low-carb/hig-protein, which I need these days.

Thanks!!

 
Yes, I tried all those ways to copy it and apparently was doing something wrong--

then I also remember it is for fifty and I need to break it down to 8-10 servings.
So, I got some errands and when I get back I will type it out (revised) and include nutritional analysis.

While we are on this subject, A guy I used to work with had software that you entered the ingredients in a recipe and it gave the nutritional analysis. When I worked on the ferry system we used it to show "heart healthy" and "low carb" etc. on the menus. Guess I could do a search, huh? Just thought someone might know?
Later,
Nan

 
Thanks - I saw a website where you could do this, just recently...

I will post as soon as I find where it was!

 
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