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I need a healthy recipe, preferably vegetarian, that will please picky eaters and is quick. Any ideas??
Posted on CafeMom Mobile
by on May. 30, 2012 at 8:31 AM
Replies (11-20):
abra
by on May. 30, 2012 at 2:29 PM
1 mom liked this

American Macaroni Salad

From Food Network Kitchens

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
6 servings

Ingredients

  • 2 cups dry elbow macaroni, cooked, rinsed, and drained
  • 1/3 cup diced celery
  • 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 cup diced vine-ripened tomato (optional)
  • 1/2 cup prepared mayonnaise
  • 3/4 teaspoon dry mustard
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons cider vinegar
  • 3 tablespoons sour cream
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

  • Copyright 2001 Television Food Network, G.P. All rights reserved.
abra
by on May. 30, 2012 at 2:30 PM
1 mom liked this

Veggie Burgers with Mushrooms

Recipe courtesy Food Network Magazine

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
4 burgers

Ingredients

  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped walnuts
  • 1 small carrot, finely diced
  • 1 cup plain or whole-wheat breadcrumbs
  • 2 scallions, white and green parts, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire or soy sauce
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cups assorted mushrooms, sliced
  • 4 English muffins, split and toasted
  • Mayonnaise and/or mustard, for garnish
  • Baby spinach or arugula, for garnish

Directions

Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.

Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Photograph by Antonis Achilleos

abra
by on May. 30, 2012 at 2:32 PM

Vegetarian Chili

2006, Robin Miller, All Rights Reserved

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
6 hr 0 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients

  • 1 (28-ounce) can diced tomatoes
  • 4 cups reduced-sodium vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can white (cannellini) beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup frozen baby lima beans or regular lima beans
  • 1 cup chopped onion
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced pickled jalapeno (from can or jar)
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano or regular oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 to 2 teaspoons hot sauce
  • 1/3 cup couscous
  • 1/2 cup shredded Monterey jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.

Rachelz123
by Member on May. 30, 2012 at 2:32 PM
1 mom liked this
These sound awesome. I'm definitely going to try these.


Quoting abra:

Veggie Burgers with Mushrooms


Recipe courtesy Food Network Magazine





Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
10 min

Level:
Easy

Serves:
4 burgers




Ingredients



  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped walnuts
  • 1 small carrot, finely diced
  • 1 cup plain or whole-wheat breadcrumbs
  • 2 scallions, white and green parts, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire or soy sauce
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cups assorted mushrooms, sliced
  • 4 English muffins, split and toasted
  • Mayonnaise and/or mustard, for garnish
  • Baby spinach or arugula, for garnish


Directions



Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.


Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean
mixture into 4 patties; lightly coat with the breadcrumbs, shaking off
any excess. Heat 2 tablespoons olive oil in a large nonstick skillet
over medium-high heat. Add the patties and cook until golden and
slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a
plate.


Heat the remaining 1 tablespoon oil in the same skillet over medium
heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire
sauce; season with salt and pepper and cook until the mushrooms are
slightly wilted, 3 to 4 minutes. Serve the burgers on the English
muffins with mayonnaise and/or mustard, baby greens and mushrooms.



Photograph by Antonis Achilleos



Posted on CafeMom Mobile
abra
by on May. 30, 2012 at 2:34 PM

Orecchiette with Broccoli Rabe Pesto

Recipe courtesy Anne Burrell for Food Network Magazine

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
12 min
Level:
Easy
Serves:
4 servings

Ingredients

Directions

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.

Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.

Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.

While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

Per serving: Calories 420; Fat 13.5 g (Sat. 4.4 g; Mono. 5.5 g; Poly. 2.7 g); Cholesterol 18 mg; Sodium 286 mg; Carbohydrate 54 g; Fiber 3.5 g; Protein 22 g

Photograph by Con Poulos

abra
by on May. 30, 2012 at 2:37 PM

Slim Six-Layer Dip

Recipe courtesy Food Network Magazine

Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
3 min
Level:
Easy
Serves:
8 to 10 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, roughly chopped
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 2 teaspoons chili paste or your favorite hot sauce
  • 1 cup shredded low-fat cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 ripe avocados, preferably Hass
  • Kosher salt
  • 2 teaspoons fresh lemon juice
  • 5 scallions, white and green parts, thinly sliced
  • 3/4 cup fresh cilantro
  • 1 jalapeno, stemmed and thinly sliced
  • 1 1/2 cups plain nonfat yogurt, preferably Greek
  • 2 cups finely shredded romaine lettuce
  • 3 ripe medium tomatoes, diced

Directions

Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.

Per serving: Calories 290; Fat 15 (Saturated 5); Cholesterol 18 mg; Sodium 702 mg; Carbohydrate 25 g; Fiber 10 g; Protein 18 g

VisionSeeker
by on May. 31, 2012 at 11:28 AM

 I was going to suggest something like this with maybe zuchini in the sauce, but your idea is awesome too!

Quoting Rachelz123:

These all sound so good. Thank you. I decided on whole wheat pasta with spinach and white beans in a sauce made with veg broth and garlic. Simple and light. Thanks for the suggestions.

 

Harris06
by Megan on May. 31, 2012 at 11:32 AM
1 mom liked this
Ooh I love this!! I need to try this!!

Quoting abra:

Slim Six-Layer Dip


Recipe courtesy Food Network Magazine





Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
3 min

Level:
Easy

Serves:
8 to 10 servings




Ingredients



  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, roughly chopped
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 2 teaspoons chili paste or your favorite hot sauce
  • 1 cup shredded low-fat cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 ripe avocados, preferably Hass
  • Kosher salt
  • 2 teaspoons fresh lemon juice
  • 5 scallions, white and green parts, thinly sliced
  • 3/4 cup fresh cilantro
  • 1 jalapeno, stemmed and thinly sliced
  • 1 1/2 cups plain nonfat yogurt, preferably Greek
  • 2 cups finely shredded romaine lettuce
  • 3 ripe medium tomatoes, diced


Directions



Heat the oil in a skillet over medium heat. Add
the garlic, beans and chili paste and heat until fragrant, about 3
minutes. Using a potato masher or fork, mash the beans. Remove from the
heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a
2-quart glass casserole dish.




Scatter the cheese over the beans. Halve and pit the avocados;
scoop out the flesh into a bowl and mash with 1 teaspoon salt and the
lemon juice. Spread the avocado over the cheese.




Reserve some scallions, cilantro and jalapeno for garnish. Pulse
the yogurt with the remaining scallions, cilantro and jalapeno in a
blender or food processor.
Spread over the avocado. Top with the lettuce. Season the tomatoes with
another teaspoon salt and scatter over the lettuce. Top with the
reserved scallions, cilantro and jalapeno.




Per serving: Calories 290; Fat 15 (Saturated 5); Cholesterol 18 mg; Sodium 702 mg; Carbohydrate 25 g; Fiber 10 g; Protein 18 g


Posted on CafeMom Mobile
Rachelz123
by Member on May. 31, 2012 at 12:40 PM
This does sound amazing!
Posted on CafeMom Mobile
Rachelz123
by Member on May. 31, 2012 at 12:46 PM
This is what I need up making but I substituted spinach for escarole.


Rotini with White Beans and Escarole
From Cooking Light

Yield:
Serves 4 (serving size: 1 3/4 cups pasta mixture and 1 tablespoon cheese)

Ingredients:
8 ounces uncooked rotini
2 tablespoons extra-virgin olive oil
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 (12-ounce) bag chopped escarole
3/4 cup organic vegetable broth
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation:

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and swirl to coat. Add garlic and red pepper; cook for 45 seconds or until garlic begins to brown, stirring constantly. Add escarole; cook 1 minute or until escarole begins to wilt. Add broth; bring to a boil. Reduce heat to medium; cook for 5 minutes or until escarole is tender and liquid nearly evaporates. Stir in pasta, beans, and salt. Top with cheese.

Wine Match: With earthy beans, bitter greens, and sharp Parmesan cheese, this dish needs a dose of fruit to bring it to life. Try a pinot grigio with lively melon and citrus flavors, such as Lungarotti Torre di Giano 2010 ($15). --Jeffery Lindenmuth

Nutrition Information:
CALORIES: 356 ( from fat)
FAT: 9.7 g (sat: 2.2 g, mono: 4.9 g, poly: 0.8 g)
CARBOHYDRATE: 55.1 g
FIBER: 7 g
CALCIUM: 158 mg
CHOLESTEROL: 4 mg
IRON: 3.5 mg
PROTEIN: 13.8 g
SODIUM: 391 mg
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