All Phases Recipes

iVillage Member
Registered: 10-27-2004
All Phases Recipes
1
Wed, 12-29-2004 - 1:19pm

Here are a few recipes I have that are good for all phases.  I love reading though this section - it helps me plan my menus...hopefully this post will help someone else! ( =


Bets


Eggplant Rollatini
 2 medium eggplant, each peeled and cut lengthwise into 6 slices
 2 Tbs. olive oil
 1/2 tsp. salt
 1 package (10 oz.) frozen chopped spinach, defrosted
 1/2 cup shredded mozzarella cheese
 1 cup ricotta cheese
 1/3 cup shredded Parmesan cheese
 1 garlic clove, minced
 1/4 tsp. black pepper
 3/4 cup marinara sauce
 Heat broiler. Cover broiling pan with aluminum foil. In large bowl, combine eggplant slices, olive oil, and salt. Place eggplant slices on broiling pan, and broil until tender, about 7 minutes. Let rest 10 minutes, or until cool enough to handle.  Heat oven to 375°F. Squeeze any excess liquid from spinach, and place in medium bowl. Add cheeses, garlic, and pepper. Stir to combine. Place 2 Tbs. of spinach mixture onto center of each eggplant slice. Carefully roll up eggplant slices, and place end-side down in casserole pan. Brush with marinara sauce, and bake until cheese melts, about 12 minutes. Makes 12 rollatini


Grilled Lime Chicken
 1/2 cup lime juice
 1/3 cup olive oil
 4 green onions, chopped
 3 tbsp. dill
 4 garlic cloves, minced
 1/4 tsp. pepper
 8 boneless, skinless chicken breasts
 Use a 1-gallon zip-top plastic bag, set in a large bowl. Put first 6 ingredients in bag and "mush" to mix. Add chicken, seal bag and mush again to coat chicken well. Set in bowl and refrigerate for a minimum of 2 to 4 hours--all day is best. Grill for 12 to 15 minutes, until tender and juices run clear.


Quick Parmesan Chicken Strips
 The ingredient amounts are dependant upon how much you want to make. All you need is mayo, chicken breasts cut into strips, parmesan cheese & S&P. Spray Pam or lightly coat pan with oil. Spread mayonnaise on chicken breast strips. Cover with grated Parmesan cheese. Sprinkle with salt and pepper. Bake at 350 till done, turning once.


Italian Bean Soup
 1 cup dry great northern beans
 1 cup dry pinto or kidney beans
 1 28-ounce can tomatoes, diced
 1 medium onion chopped
 2 tablespoons instant beef bouillon granules or cubes
 2 cloves of garlic, minced
 2 teaspoons Italian seasoning, crushed (releases flavor better)
 1/4 teaspoon black pepper
 1 9-oz package frozen Italian-style green beans or cut green beans (you can use canned but they do not retain their texture as well)
 Soak beans overnight in cold water in a covered pan, then drain and rinse. In a 3 1/2 or 4 quart crock pot/slow cooker combine beans, 4 cups water, undrained tomatoes, onion, bouillon, garlic, Italian seasoning and pepper. Cook uncovered on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2 hours or until beans are almost tender. Meanwhile, thaw green beans; stir into soup. Cook about 30 minutes on high-heat setting or till beans are tender. (If you use canned, just toss them in for the last 15 minutes or so to heat through.)


Crock Pot Tomato Pork Loin
 
2 medium onions, thinly sliced
 2 to 3 pound pork loin roast (or sub 6-8 frozen boneless/skinless chick breasts)
 2 cloves garlic, minced
 1 large can diced tomatoes
 1 teaspoon salt
 1/4 teaspoon pepper
 1/2 teaspoon oregano, crushed
 1/2 teaspoon basil
 1/2 teaspoon celery seed
 1 bay leaf 


Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours.


Beans in a Crockpot
 Leftover Ham Bone
 1 pound pinto beans -- dried
 salt -- to taste
 pepper -- to taste
 Rinse and sort pinto beans. Place in large bowl and add water until beans are covered 3 inches deep. Soak overnight.
 Next morning, place ham bone and soaked, drained beans in crock pot; add water to cover. Cook on High for 6 to 8 hours, until beans are tender and meat has separated from bone. Carefully remove ham bones and fat, returning slivers of meat to beans; season to taste. Goes great with cornbread.
 To freeze: place boned beans in plastic freezer containers. Freezes very well!


Garden Lovers Sautee


12 oz. can black beans; rinse & drain
1 cup fresh bean sprouts; rinse & drain
2 Tbsp. olive oil
1/4 cup green onion; diced
1/4 cup fresh mushrooms; diced
1/4 cup black olives; halved
1/4 cup carrots; shredded (leave out if P1)
1/4 cup celery; diced
1/4 cup sunflower seeds
1/4 cup fresh chives; diced
1/4 tsp. ground ginger
Heat oil in skillet on med-high heat.
Saute bean sprouts, onions, mushrooms and olives; until tender (~3 minutes)
Reduce heat to low; add carrots, celery, ginger, salt & pepper to taste.
Cook for 2-3 minutes.
Add black beans and sunflower seeds.


 


Black Bean Salad


12 oz. can black beans; drain & rinse
3 roma tomatoes; diced
2 scallions; diced
1/2 red onion; minced
1/4 cup cilantro leaves; chopped
1/2 cup corn
1 tsp. cumin spice
1 tsp. garlic powder
1 tsp. seasoning salt
Mix all ingredients into a medium bowl. Squeeze lime over veggies. Stir gently allowing lime juice and spice to coat veggies. Salt & pepper to taste.


 


Three-Bean Salad
 Salad:
 1 lb. green beans, trimmed and cut in thirds
 1 can (15.5 oz.) black beans, rinsed and drained
 1 can (15.5 oz.) red kidney beans, rinsed and drained
 1/3 cup sliced black olives
 1/2 cup diced red onion
 1/2 cup diced red pepper
 Dressing:
 3 Tbs. vegetable oil
 2 Tbs. cider vinegar
 1/2 tsp. salt
 1/4 tsp. each pepper and sugar
 2 Tbs. chopped parsley
 1 Tbs. chopped tarragon
 1. In large saucepan, bring 4 quarts salted water to a boil. Add green beans and boil 6 minutes. Remove beans and place in a large bowl filled with ice water for 5 minutes. Drain well. Combine remaining salad ingredients in bowl with green beans.
 2. In small jar with tight-fitting lid, combine all dressing ingredients. Shake well, pour over salad, and toss to combine. Makes 7 cups.

Self delusion is pulling in your stomach when you step on the scales. - Paul Sweeney


   

iVillage Member
Registered: 04-01-2004
Wed, 12-29-2004 - 2:42pm
Great ideas!
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