Vegetarian Chili

1 Tbls. olive oil
1 large yellow or white onion, chopped
1 Tbls. garlic, chopped
1 28 ounce can diced fire roasted tomatoes, very important do not substitute for other kinds of tomatoes MUST BE FIRE ROASTED
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. red chili flakes, optional (I did not use)
3 15.5 ounce cans beans, chickpeas, kidney, black and/or white beans or 4 1/2 cups cooked beans
4 cups fat free, low sodium chicken or vegetable broth (I used Knorr vegetable bullion cubes, 2 reconstituted with 4 cups boiling water)
1/4 cup chopped cilantro
3 cups baby spinach leaves or 3 cups torn kale leaves (I used spinach, a great way to use spinach on the verge of going bad)


In a large sauce pan (4 quart), heat the oil over medium-high heat. Add onion and cook about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown the garlic.
Add the tomatoes, cumin, chili powder and chili flakes (optional). Simmer 5 minutes. Add 3 cups (2 cans) of the beans and 3 1/2 cups of the broth and bring to a boil. Reduce to a simmer. (I dumped all 3 cans of beans and broth into the stew and ladeled out 2 cups (1 1/2 plus 1/2 cups seen next step) of the mixed beans, tomatoes, broth etc. into the blender eliminating the need to save some back when dumping. I then added the cilantro to this mixture and purred.)
Meanwhile, place remaining 1 1/2 cups beans and 1/2 cup broth in a food processor or blender. Add the cilantro and puree or blend until smooth. Add the puree to the stew. Just before serving add the greens and stir until wilted. Serve hot. Makes 10 1 cup servings. From "The Biggest Loser: 6 Weeks to a Healthier You" (cookbook by Rodale)

Nutrition information per serving: 160 calories, 8 grams protein, 26 grams carbohydrates, 3 grams fat, 0 mg cholesterol, 7 grams fiber, 300 mg sodium (to further reduce sodium, I used low salt beans)

Harvest Bisque Soup

This recipe is originally from Simply Classic.  It will serve 6-8 people, but we recommend that you double it.

3 C butternut squash, peeled, seeded and cubed (about 1 lb)

5 C chicken stock

4 Tbsp flour

4 Tbsp butter

2-3 tsp curry (start with 1 tsp, and flavor to taste)

3/4 C half & half (or evaporated milk)

3/4 C canned coconut milk (ptional, but it enhances the flavor)

3 Tbsp fresh lime juice (again, start with 1 Tbs, and add to taste)

1/2 tsp salt

1/4 tsp pepper

Garnish with any combination of:

lime slices

pinenuts

shredded parmesan cheese

dollop of sour cream or plain yogurt

Cooke the cubed squash in the chicken stock for about 15 minutes.  Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree.  Add this back into the remaining liquid.

In a large pot melt butter, add flour and curry.  Cook, stirring often, about 5 minutes.  Be careful not to scorch.  Add squash and chicken stock puree.  Cook to thicken, stirring often, for about 10 minutes.  Add half & half, coconut milk and lime juice along with the salt and pepper to taste.  Heat through.  

Ladle into individual bowls and garnish.  Serve immediately.

Janalee uses about 2 tsp curry, 1-2 Tbsp lime juice, and garnishes with sour cream/yogurt and twisted slice of lime.

Spinach Turnovers

2 T. oil ( I don't use)
1 lb. fresh spinach, washed
1 small onion, chopped
1 egg
1 cup cottage cheese, drained
1 cup feta cheese, crumbled
2 pkgs. Pepperidge Farms Patty Shells, thawed

Clean spinach. Chop onion and saute in oil, along with spinach. Cook until limp. Set aside to cool. Beat an egg and mix it with the cottage and feta cheeses. Add cooled spinach mixture. This is the filling.Roll the individual patty shells into 6" squares (as large as possible). Put a blob of filling on the patty shell and fold it like a turnover. Pinch the edges closed. Bake on an ungreased cookie sheet at 400 degrees for 25 minutes.

Garlic and Sour Cream Mashed Potatoes

4 cups low-sodium chicken or vegetable broth
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.

Zucchini Bread

3 tablespoons margarine
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni

Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.

Black Bean and Corn Salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper

generous pinch of cumin

Mix all ingredient together. Marinate in the refrigerator.