Bean Party

1 can kidney beans
1 can stewed diced tomatoes
1 can vegetable broth
1 cup quick cooking brown rice
1/2 of a 10oz package frozen lima beans
1 can cut green beans
1/2 tsp italian seasoning
1 cup spaghetti sauce (meatless, duh)
1/2 cup shredded motzerealla

In a big skillet, combine kidney beans, stewed tomatoes, broth, uncooked rice, lima beans, green beans and seasoning. Bring to a boil. Reduce heat. Cover and simmer 15 minutes-ish until rice is tender.

Stir in spaghetti sauce. Top with cheese. Delicious!

Cals 259 fat 4g 50 carbs 14 protein

Lentil & Veggie tostadas

(also shown with Veggie Quesas)

2 cup water

3/4 cup dry lentils

1/4 cup chopped onion

2 tbs cilantro

1/2 tsp salt

1/2 tsp ground cumin

1 clove garlic, minced

4 tostada shells

2 cups chopped veggies (I did zucchini, squash, broccoli and red pepper)

3/4 cup cheese

In a saucepan, stil water, lentils, onion, cilantro, salt, cumin and garlic. Bring to boil. Reduce heat and cover and simmer for 12-15 minutes until lentils are tender. Use a fork to mash lentils (I had to use more water eventually because my lentils were too dry).

Spread lentil mixture on tostada shells and top with veggies and cheese. Place on a baking sheet and broil in the oven for about 2 minutes.

Top with salsa, guacamole, and/or sour cream.

Veggie Quesas

3/4 cup chopped broccoli
1/4 cup shredded carrot
1/4 green onions
2 tbs water
6 tortillas
2 cups shredded ceese (cheddar or monterey jack)
sour cream
salsa

Steam broccoli, carrots, onion and water in a dish, covered. Microwave 2-4 minutes until veggies are tender.

Arrange steamed veggies and cheese on tortillas.

Bake at 450 for 6 minutes or until lightly browned.

Serve with sour cream and salsa

To. Die. For. Lasagna.

9 lasagna noodles, cooked al dante
8 oz. frozen spinach, thawed
1 jar artichoke hearts, drained
1 1/2 cups motzerella cheese, shredded
1 cups monterey jack cheese, shredded
tofu, medium firm, cubed
16 oz cottage cheese

sauce:
1 cup fat free milk
2 tbs flour
1/2 veg bouillon cube
3/4 tsp italian seasoning
1/4 tsp pepper
1 cup fat free plain yogurt
3/4 cup shredded monterey jack cheese

To make sauce, stir milk, flour, bouillon cube, seasonings and pepper until bubbly and thick. Add yogurt and cheese, stir until cheese is melted. Set to the side.

Layer the goods (including sauce) however you like. This might be kind of weird, but I took the tofu and squeezed it between my fingers so it would be smaller bits so Cory couldn't taste it. But for you braver folks, cubed tofu would work very well.

Cover with foil. Bake at 400 for 4o minutes. Remove foil and bake an additional 10 minutes until top is golden and bubbly. Yum!

Black Bean Cakes with Guacamole

Seriously so good, and SO easy! I served with homemade sweet potato fries.

2 slices whole wheat bread, torn
3 tablespoons fresh cilantro leaves
2 cloves garlic
1 can black beans, rinsed and drained
I canned chipotle pepper in adobo sauce (found in mexican aisle in WINCO)
1-2 tsp adobo sauce
1 tsp ground cumin
1 beaten egg
guacamole
1 small tomato, chopped

Put torn bread in food processor and blend until it makes coarse crumbs. Transfer crumbs to large bowl.
In the food processor again, mix garlic, cilantro, beans, chipotle pepper, adobo sauce and cumin. Pulse until mixture is coarsely chopped and well blended. Add to bread crumbs and add egg. Mix well. Shape into 4-5 patties.
Grill in pan or on grill until heated through, turning halfway through grilling.
Serve with guac and tomatoes.

178 cals, 7g fat, 25g carb, 9g fiber, 11 g protein