Delicous Chickpea Burgers by Jillian Michaels

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn and peas and maybe add a bit of feta for additional flavor. 

You can top this burger with so many toppings:  shredded carrots, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.


Ingredients:

 

19 oz chickpeas; rinsed
4 scallons
1 organic egg
2 tablespoons flour
1 tablespoon Fresh oregano; chopped
1/2 teaspoon cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 6in whole wheat pita
1/2 cup low fat plain yogurt
2 tablespoons Sesame tahini
1 tablespoon Fresh lemon juice
1/3 cup parsley, flat leaf; chopped
1/4 teaspoon salt

Original recipe makes 4 Servings 

Directions:

Place chickpeas, scallion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a course mixture forms that holds together when pressed. Form into 4 patties. Heat oil in a skilled over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook.

Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

What about you?  Any good vegetarian burgers on your grill lately?

1 tablespoon olive oil
4 medium carrots, peeled,halved lengthwise, and sliced on bias
1 medium onion, halved lengthwise, cut crosswise into 1/2-inch wedges
1 (14-ounce) can light coconut milk
1/2 cup golden raisins
2 tablespoon curry powder
salt, to taste
pepper, to taste
1 cup chickpeas
2 cups vegetable broth
1-1/3 cups dry couscous
2 tablespoon chopped cilantro - See more at: http://vegweb.com/recipes/curried-couscous-chickpeas#sthash.KuZdPxiy.dpuf

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Vegetarian Mexican Casserole

 This recipe is really surprised me.  It was super tasty and the left overs were even better.  I made this dish vegetarian but you certainly could make it vegan easily.  I have been trying to cut back on my meat consumption and since I'm the only one that cooks in this house, the family has to follow.  Its a great way to get more vegetables in your diet. 

 Yum....vegetables.

Ingredients

FOR THE TEX-MEX SPICE BLEND:
1 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked sweet paprika or ½ tsp regular paprika
½ tsp cayenne pepper, plus more as needed
1¼ tsp fine-grain sea salt
½ tsp ground coriander (optional)

FOR THE CASSEROLE:
1½ tsp extra-virgin olive oil
1 red onion, diced
3 cloves garlic, minced
1 orange bell pepper, diced
1 red bell pepper, diced
1 jalapeño, seeded, if desired, and diced
fine-grain sea salt and freshly ground black pepper
½ cup fresh or frozen corn
1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2-3 cups chopped kale leaves or baby spinach
1 (15-ounce) can black beans, drained and rinsed
3 cups cooked wild rice blend or brown rice
½ cup shredded cheese
1-2 handful corn tortilla chips, crushed
OPTIONAL TOPPINGS:
Sliced green onions
Salsa
Avocado
Corn Chips
Cashew Cream (recipe in the book)

Instructions
Make the Tex-Mex Spice Blend: In a small bowl, combine the chili powder, cumin, paprika, cayenne, salt, and coriander (if using). Set aside.
Make the Casserole: Preheat the oven to 375 degrees F. Oil a large (4 to 5 quart or liter) casserole dish.

In a large wok, heat the oil over medium heat. Add the onion, garlic, bell peppers, and jalapeño and sauté for 7 to 8 minutes, until softened. Season with salt and black pepper, if desired.

Stir in the Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and ¼ cup of the vegan shredded cheese. Sauté for a few minutes and season with more salt and black pepper, if desired.

Pour the mixture into the prepared casserole dish and smooth out the top. Sprinkle the crushed chips over the casserole mixture along with the remaining ¼ cup of cheese. Cover with a lid or foil and bake for 15 minutes.

Uncover the casserole dish and cook for 5 to 10 minutes more, until bubbly and slightly golden around the edges.

Scoop the casserole into bowls and add your desired toppings.
Enjoy!
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The Best Red Lentil Soup Ever

Its that time of year, that nothing tastes as good or as filling than a good bowl of soup.  I love this soup and I have made many lentil soups but I always go back to this recipe.  Yes, it is that good, so good that I have made so many variations.  I also have memorized the original recipe.  Most of the ingredients you should have on hand.  Every time I have company over for lunch, they get a bowl of this nutritional and yummy soup!

I cup Red Lentils
I tbsp Vegetable Oil

I Onion- chopped
2 Cloves garlic- finely chopped

3 carrots chopped

3 stalks celery
I tsp cumin or curry powder
4 cups vegetable or chicken broth
1/4 tsp pepper
1 tbsp lemon juice (or to taste)
2 tbsp chopped fresh cilantro (optional)
Dash of hot pepper sauce - optional

Directions

1. Place lentils in a sieve and rinse.
2. Heat oil in large saucepan. Add onions and cook gently until tender and fragrant. Add garlic, cumin, celery and carrots and cook until fragrant- about a minute or two.
3. Add rinsed lentils to stock. Bring to a boil. Reduce head and simmer gently 30 to 35 minutes or until lentils are very tender and mixture is thick. Stir in lemon juice, salt and pepper to taste.
4. If soup is too thick, add stock or water. Adjust seasoning. Sprinkle with chopped fresh cilantro.

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 82.8

• Total Fat: 2.6 g
• Cholesterol: 0.0 mg
• Sodium: 637.3 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 3.3 g
• Protein: 3.4 g

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5 Unique Ways to use Sweet Potatoes

Now come on, who does not love sweet potatoes?  If you are a person that does not like sweet potatoes, you really do need to give them another try!  Here are 5 ideas for the sweet potatoes that you will knock your socks off!

Caramelized Sweet Potato and Onion Omelet with Melted Cheese

Comfort Mac and Cheese

 

5 Ingredient Sweet Potato Burgers

 

 

1 cans cannellini white beans, drained
1 small sweet potato, baked/peeled/mashed (about 2 cups)
1 Tbsp tahini or peanut butter

2 tsp maple or agave syrup
plentiful Panko crumbs

  

optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper)
salt to taste if needed

Blend in a food processor and shape into patties.  Add to greased grill or fry pan. And that is it!

 

 Sweet Potato and Carrot Latkes

 

 

Stuffed Mexican Sweet Potato

 

 

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Chili Black Bean Burgers by Jillian Micheal

I just made last night another winner from Jillian Micheal's 30 Day Shred eating plan.  This recipe is exactly the same as the one on her site.  To change it up for next time, I would add some corn, carrots, peas any or all and maybe add a bit of feta or blue cheese for additional flavor.  I also don't think the agar powder is a necessity but I added it anyway.  I will keep you posted  once I make this dish again. 

You can top this burger with so many toppings:  cheese slice, tzakiki,hummus, mushrooms, onions, avocado...you get the idea as they are endless!

Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

 

Serve on whole grain buns, lettuce wrap, pita, high fibre wrap.

 

1 teaspoon olive oil
1/2 cup minced red onions
1/2 cup chopped and seeded organic Roma tomatoes
1 - 3 teaspoon minced jalapeno peppers (more if you like it hot)
1 clove garlic, minced
1 teaspoon ground chili powder
1 - 15 ounce can low sodium black beans, rinsed and drained*
1/2 cup dry whole wheat breadcrumbs
2 tablespoons low sodium barbecue sauce
1 tbsp plain agar powder (available from health food stores/Chinese stores etc) with 1 tbsp water

 

Heat oil in nonstick skillet over medium heat. Add to the pan the onion, tomato, jalapeno, garlic and chili powder and sauté 5 minutes.

 

Cool slightly. Using fork, coarsely mash beans in bowl. Combine with onion mixture, breadcrumbs, 2 table- spoons of the barbecue sauce and agar powder and water.

Shape mixture into four 1/2-inch-thick patties.

 

If grilling, oil the rack or spray grill rack with nonstick spray, then heat up coals to medium heat. If cooking on stove top, heat a 1 teaspoon olive oil over medium heat. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Weight Watchers Point +4

 

Per Serving: 175 Calories; 3g Fat (12.8% calories from fat); trace Saturated Fat; 9g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 572mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. 

What about you?  Any good vegetarian burgers on your grill lately?

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Jillian Micheal's Stuffed Quinoa Peppers

Oh how I heart Jillian Micheal's.

This is one of HER recipes.  I have copied it exactly. Why you might ask?  Well, Jillian has done a whole Ripped in 30 day eating plan but she didn't include any pictures so I wanted to help entice you to make some of her recipes your self to help you get that mean body like Jillian's.

This one is a keeper.  I only made three peppers because that is all I had on hand at the time.  They kept in the fridge for about 4 days, when I devoured the last one.  The peppers make a perfect little bowl that you can't over stuff .  I cheated a little and skipped the marinara sauce but added a little bit of feta cheese to the finished product.

This one is from her Ripped in 30 Vegan Eating Plan.

3/4 cups uncooked quinoa4 large red, green or yellow bell peppers
1 tablespoon olive oil
1 onion, chopped
3 ounces cremini or button mushrooms, sliced (about 1 cup)
2 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon tomato paste
1 medium zucchini, halved lengthwise and thinly sliced crosswise
14 ounces diced tomatoes, drained
1 tablespoon fresh oregano, chopped, or 1 tsp dried
1/4 teaspoon salt
1/4 teaspoon black ground pepper
2 cups marinara sauce, for serving

Preparation

Preheat oven to 350°F.
In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold running water until the water runs clear. Stir the quinoa into the boiling water, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slightly softened, 3 to 4 minutes. Set aside to cool.
In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

Enjoy!

Makes 4 servings.
Prep Time: 5 mins
Cook Time 1 hr
Total time: 1 hr 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 297.9
Total Fat: 7.9 g
Sodium: 563.9 mg
Total Carbohydrate: 49.1 g
Protein: 9.7 g

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One Point Weight Watchers Crust-less Quiche

This recipe is a staple in the house when we are all trying to eat healthier and maybe shed a few pounds. It is super filling for only 1 ww points plus per slice. And it is loaded with FREE good for you vegetables. This is good hot, cold or even room temperature. Bring it for your next brown bag lunch or grab a slice for the morning commute I've made this dish so many times that now I just eye ball it. Add different vegetable and you could even add some cheese but than it would no longer be just one point.

Ingredients:

Natural cooking spray
2 cups (about 1 onion) thinly sliced yellow onion
1 pound button mushrooms, thinly sliced
1/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper, divided
1 red pepper 

2 cups liquid eggs - like egg beaters

3/4 cup reduced-fat milk
1 teaspoon freshly grated nutmeg, optional
1 (16 ounce) bag frozen chopped spinach, thawed and squeezed to remove as much liquid as possible

Sliced tomato 

Preheat oven to 350°F and grease a 9-inch square pan with cooking spray; set aside. Heat spray in a large skillet over medium-high heat. Add onion and cook until golden brown, 7 to 8 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until liquid is absorbed, 10 to 12 minutes; set aside to cool. In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4
teaspoon salt and 1/4 teaspoon pepper. Add onion, mushrooms and spinach and mix well. Transfer to prepared pan, spread out evenly and bake until set in the middle and golden brown, about 45 minutes. Let cool 10 or 15 minutes; cut into 24 squares and serve.


Nutritional Info for 8 wedges: PER SERVING:60 calories, 2 g total fat, 2g saturated fat, 60mg cholesterol, 200mg sodium, 3g carbohydrate (1g dietary fiber, 1g sugar), 4g protein

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Baked Spaghetti Squash with Cheese

This recipe completely  surprised me and the whole family.  It was just that good.  Ive had spaghetti squash in place of spaghetti before and it was just OK.  So I wasn't super excited to try it out again but boy, was I wrong.  You really must try this recipe out, it is just that good!

Stuffed Spaghetti Squash
Vegetarian & Gluten Free (Serves 2)

1 medium spaghetti squash (total of about 4 cups)

1/2 tsp garlic powder
1/3 cup cottage cheese
1 egg white
1/2 cup tomato sauce or jarred spaghetti sauce
1/2 cup shredded mozzarella and Cheddar blend
Sprinkle  of Parmesan cheese for the top once it is baked

Optional toppings: Fresh basil, Parmesan cheese, crushed red pepper, green onions 

Prick the squash with a fork several times.  Pop in the microwave for about 6 minutes depending on the size.  It should be soft.  Cut in half length wise.  Scoop out all of the seeds. 

With a fork, scrap the inside of both halves to make it look like spaghetti.   In a separate bowl, add the pulled squash and tomato sauce and basil.   Fill the inside with 1/2 of this mixture evenly between 2 halves. Mix cottage cheese and egg together with garlic powder. Add cottage cheese on top of sauce mixture and top the rest of sauce mixture. Finish with mozzarella/ cheddar cheese. Pop it back in the oven for about 10-15 minutes, or until the cheese starts to bubble and brown. Pull it out of the oven, let cool for a few minutes, sprinkle with basil, Parmesan, and/or crushed red pepper and serve! This is so much cheesy goodness, you’ll forget that you’re also getting in a few servings of vegetables. : ) 

You could use a casserole dish instead of baking it in the spaghetti squash but hey, why bother with the dirty dish!

Calories 99 Fat 5g  Fibre 1 Carbs 11 Protein 5 grams 
WW Points Plus 3+

Adapted from I heart Vegetables




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Weight Watchers Sweet Roasted Kabocha Squash

I don't experiment too much with squash.  At least not the big variety.  Or course, I have baked and cooked with the little ones such as zucchini but the big ones stay at the grocery store.  Yes, I have made spaghetti squash before and I don't mind it when I am watching my carb intake.  So I thought this has to end!  I need to get into that kitchen of mine and try out some new squash. 

I picked the Kabocha one out because of the incredible calorie stats on this bad boy.  It only has 30 calories per cup.  That is a whole lot of eating for just 30 calories.  I made this incredibly the easy way I know how to roast vegetables but next time I think I will try to add some different seasonings.

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Vegetarian Cabbage Rolls

I wanted to make some caggabe rolls for my family minus the meat.  I used chopped mushrooms to be like the texture of ground beef.  No one noticed but you do have to like mushrooms. 

1-1/2 cups chopped fresh mushrooms

1 cup diced zucchini

3/4 cup chopped green pepper

3/4 cup chopped sweet red pepper

3/4 cup vegetable broth

1/2 cup brown rice

1 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 large head cabbage

6 tablespoons shredded Parmesan cheese, divided

2 teaspoons lemon juice

1 (8 ounce) can tomato soup

1/8 teaspoon hot pepper sauce

Directions:

1. In a large saucepan, combine all the ingredients up to the cabbage. Bring to a boil over medium heat. Reduce heat; cover and simmer for five minutes. Remove from the heat and let stand for five minutes.
2. Meanwhile, cook the cabbage in boiling water just until the leaves fall off head. Set aside eight large leaves for rolls (refrigerate the remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir four tablespoons Parmesan cheese and lemon juice into the vegetable mixture.
3. Place a heaping 1/3 cupful on each cabbage leaf and fold in the sides. Starting at an unfolded edge, roll to completely enclose the filling.
4. Combine the tomato sauce and hot pepper sauce and pour 1/3 cup into a 2-quart baking dish. Place cabbage rolls in the dish and spoon the remaining sauce over top.
5. Cover and bake at 400 degrees F for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

2 pieces of cabbage is approx. ww 4 points plus


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