Home| recipe | healthy diet recipes for dinner - 3 Super-Easy Dinners for Your Lose Weight
healthy diet recipes for dinner - 3 Super-Easy Dinners for Your Lose Weight
Whenever you get residence after an extended day at work, it may be so tempting to seize takeout or warmth up a frozen meal—however do not even give it some thought. As a substitute of sacrificing your well being for the sake of comfort, get pleasure from any certainly one of these super-easy dinners that can be prepared very quickly and assist you shed weight all month lengthy.
Vegetarian Penne recipes
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.
500 grams spaghetti or medium tube pasta
1/3 cup finely chopped onion
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 cup sliced fresh mushrooms
1 teaspoon minced garlic
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup heavy whipping cream Ingredients
Tags: #pasta #spaghetti #vegetarian - See more at: http://recipesfinder.com/recipes-category/appetizers-first-dishes-main-dishes-side-dishes-sweet-and-desserts-unique-dishes-tasty-recipes.php?id=2271#sthash.o6O9ynNG.dpuf
Vegetarian Cabbage Rolls recipes
Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water.
Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves.
Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through.
On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.
Cover, and bake 35 minutes in the preheated oven, basting occasionally with the tomato sauce. Remove cover, and continue baking 10 minutes.
1/3 cup uncooked brown rice
2/3 cup water
2 cups textured vegetable protein
3/4 cup boiling water
2 (10.75 ounce) cans tomato soup 10
3/4 fluid ounces water
1 large head cabbage, cored
1 tablespoon vegetable oil
1 large onion, chopped
1/2 carrot, finely chopped
1/2 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon white wine
1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
1 egg, lightly beaten
1/2 cup frozen peas
2 pinches cayenne pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried basil
3 drops hot red pepper sauce toothpicks salt and pepper to taste Ingredients
Tags: #Vegetarian #Cabbage #Rolls #recipes
Spicy Vegetarian Lasagna recipes
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/4 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese (optional) Ingredients