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Ingredients

4 cups broccoli florets
4 cups cooked rice
3 cups salsa
2 cups cheddar cheese, lowfat
1 cup tomato -- diced


 
 
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Serving Size: 4

3 green onions - chopped
1 ½ cups whole wheat cous cous
1 ½ cups vegetable broth
1 teaspoon cumin powder
1 teaspoon cumin seed
1 tablespoon butter


 
 
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Servings: 2
Yield: 2 each

1 eggplant, diced small
2 zucchini, diced small
3 roma tomato, cut in half
1 portobello mushroom cap, cleaned and sliced
3 tbsp olive oil
1 clove garlic
1 sprig rosemary, minced
1 cup lowfat cheddar cheese, shredded
1 sprig parsley, minced
4 flour tortilla


 
 
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Servings: 4
Yield:1 Pound

1 Package pasta shells, cooked and drained
4 red and green bell peppers, chopped
1 red onion, chopped
16 ounces spinach
15 ounces part-skim ricotta cheese
28 ounces pasta sauce
1 teaspoon olive oil


 
 
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Servings: 6
Yield: 12 Whole

2 cup flour
2 tbsp sugar
4 ½ tbsp baking powder
⅓ tsp salt
2 cups soymilk
2 fluid ounces vegetable oil


 
 
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Fiesta Bean Saute
Serving Size: 4

Ingredient:
2 cans pinto beans - rinsed and drained
1 green bell pepper - diced
1 red bell pepper - diced
1 red onion - diced
1 yellow onion - diced
2 cups low sodium vegetable broth
1 tablespoon chili powder
1 tablespoon cumin powder


 
 
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Servings: 6
Yield: 1 Pizza

3 red and green bell peppers, chopped
2 cloves garlic, minced
1 onion, diced
1 pound mushrooms, chopped
1 1/2 cups pizza sauce
2 tablespoons dried italian seasoning
1 cup mozzarella cheese, part skim milk


 
 
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Servings 4:
1 head lettuce, washed, dried and chopped
4 boneless chicken breast halves
3 green onions, chopped
1 tbsp sesame seeds, toasted
**1 tsp Chinese 5 spice salt and pepper
1/4 cup orange juice