3/4 c. minced onions
1/2 c. sliced mushrooms
1 tbsp. parsley
1/2 tsp. basil
1 tbsp. oregano
1 c. Mozzarella cheese
2 tbsp. minced garlic
1/2 c. shredded carrots
1/2 frozen spinach (thawed)
3 c. tomatoes
1/4 tsp. dried rosemary
3 tbsp. grated parmesan cheese
1 1/3 c. cottage cheese
8-10 cooked Lasagna noodles (boil according to pacakge)
Saute all veggies except tomatoes and spinach until soft
Add tomatoes and spinach and all the spices and simmer about 15 minutes
Mix the cheeses together in a separate bowl. (reserve 1/4 c. mozzo cheese to sprinkle over the top)
In an 8×12 or 9×12 baking dish layer sauce, noodle, cheese, sauce, noodle, sauce, cheese. After finishing layers, sprinkle the top with the reserved mozzo and bake.
Bake at 375 degrees for 30 minutes
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground ginger
1/8 tsp. salt
1/2 c. Fruit Sweet
1 c. cooked carrots
1/2 c. heavy cream
9″ pie shell
Beat together the first five ingredients until thoroughly blended.
Add the carrots and stir well.
Add in the Fruit Sweet and heavy cream and stir until thoroughly mixed.
Pour into pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean.
1/2 pound beef. I use regular stew meat from the grocery store with the fat trimmed but you can use whatever you have on hand.
1 large can stewed tomatoes
2 c. frozen/fresh peas
1 c. frozen/fresh green beans
1 c. frozen/fresh corn (be sure you’re able to have corn as it can skyrocket your blood sugar)
1 small onion (I’ve used minced onions in a pinch too)
2 large red potatoes cubed
1 large carrot, semi-thick sliced
1/4 c. Italian seasoning
Water to cover
1 can tomato paste
Brown your beef in large soup pot. Drain any excessive fat but keep stock
Add all vegetables and seasoning
Add just enough water to cover
Bring to a boil, then cover and lower heat and simmer 45 minutes stirring occasionally.
Add tomato paste and stir well and allow to simmer another 10-15 minutes to thicken. (I’ve also used cornstarch in water to thicken and in a pinch I’ve used low salt packet of brown gravy, dry, to thicken.
Optional: You can substitute whatever vegetables you like but may need to adjust cook time for some If you omit potatoes you can cut the cooking time as well. I’ve also made this recipe in the crock pot and it turns out great.
2 small whole chicken breasts
2 small carrots, shredded
1 medium zucchini, shredded
1/4 tsp. poultry seasoning
1 cup liquid chicken bouillon
With sharp knife, remove skin and excess fat from chicken breasts.
Cut each breast in half, along breastbone; remove breastbone.
From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.
In medium bowl, combine carrots, zucchini, and poultry seasoning.
Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.
In 10 inch skillet, place chicken.
To skillet add broth/boullon, over medium high heat, heat to boiling.
Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.
Makes 4 servings, 180 calories per serving.
2 cups (1/4-inch thick) carrot slices
1/2 cup (1/2-inch thick) celery slices
1 (8-ounce) can pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter or margarine
1/4 cup sliced green onions
1/4 cup Equal® Spoonful*
Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
Add enough water to reserved pineapple juice to make 1/2 cup liquid.
Stir in vinegar, cornstarch, soy sauce and salt.
Cook in medium saucepan until liquid thickens, stirring frequently.
Add butter, drained pineapple, and onions.
Continue stirring until all ingredients are heated.
Add drained carrots and celery.
Cook about 2 minutes. Stir in Equal®.
1/3 c orange juice
1 T reduced-sodium soy sauce
1 t cornstarch
Nonstick olive oil cooking spray
1 teaspoon grated or finely minced ginger
1 c thinly sliced or diced raw carrots (can use thicker sliced if you want them extra crunchy, or you can partially cook them first)
2 c raw broccoli
Brown rice (optional)
In mixing bowl, stir together the orange juice, soy sauce, and cornstarch until cornstarch is dissolved.
Coat a wok or large skillet with cooking spray set on medium heat.
Add the ginger and toss for 15-20 seconds, stirring constantly.
Add the carrots and stir-fry for about 2 minutes
Add the broccoli stir-fry about 5 minutes or until the vegetables are crisp-tender.
Stir the sauce and add to the center of the wok.
Cook and stir until thickened and bubbly.
Cook and stir constantly for 1 minute more to ensure all veggies evenly heated.
Serve immediately plain or over brown rice.
1 medium carrot, shredded
1 cup shredded green cabbage
1 cup shredded red cabbage
1 T. white wine vinegar
1 T. olive oil or grapeseed oil
1 t. honey
1 t. Dijon mustard
1/2 t. dried dill
1/4 t. salt
1/8 t. ground black pepper
Put the veggies in a bowl, and gentle stir together.
Combine the dressing ingredients and whisk to mix well.
Pour the dressing over the salad and toss.
Serve immediately or cover and chill until ready to serve.