Sharing Some Recipes

I’ve made some Epicuriously delightful dinners in the last week and I’ve decided to share the recipes!

Caturday night I pulled out the “Healthier You” cookbook and made the Cuban Beans and Rice recipe. It was so hearty and flavorful! It’s also vegetarian and soooo quick and easy to make. It’s definitely one we’ll be having again! I omitted the cheese, cilantro and Worcestershire sauce (cheese we didn’t have, same for cilantro, and the Worcestershire was not listed in my cookbook)

Thursday night I was looking for some healthy comfort food. I found a great recipe in the “Top 12” cookbook for a quick macaroni and cheese. It was also excellently delicious and totally satisfied my comfort food craving.

Here are the recipes:

Cuban Beans and Rice

A satisfying, one dish vegetarian meal.

Ingredients

  • 2 tsp (10 ml) vegetable oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 1 Tbsp (15 ml) VE Cuban Seasoning
  • 1 tsp (5 ml) VE Fajita Seasoning
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tsp (5 ml) Worcestershire sauce
  • VE Sea Salt, to taste
  • VE Black Pepper, to taste
  • 1 – 19 oz can diced tomatoes, including juice
  • 2 cups (500 ml) cooked white rice
  • 1 – 19 oz can kidney beans, drained and rinsed
  • 2/3 cup (160 ml) grated Cheddar cheese
  • chopped cilantro

Instructions

1. In a large Eclipe coated Frying Pan, heat oil over medium heat. Add onion, garlic and diced peppers. Cook for 5 minutes or until onions are translucent.
2. Stir in VE Cuban and VE Fajita Seasonings and continue to cook for 1 minute.
3. Add tomatoes, beans, rice, stir in Worcestershire sauce. Bring to a boil, reduce heat and simmer for about 20 minutes or until most of the liquid has evaporated. Season to taste with VE Sea Salt and VE Pepper.
4. Garnish with Cheddar cheese and cilantro.

Per Serving: Calories 390, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 1030 mg, Carbohydrate 59 g (Fibre 13 g, Sugars 8 g), Protein 17 g.

Tips: Fill a burrito shell with Cuban Beans & Rice, add some grated cheese, roll it up and voila! – wraps for dinner.

Quick Macaroni & Cheese

Use whole wheat pasta to boost fibre content. For a lower fat cheese, look for a Milk Fat of

Ingredients

  • 1 lb (450 g) macaroni pasta
  • 1/2 cup (125 ml) prepared Pesto Artichoke Dip Mix
  • VE Sea Salt, to taste
  • VE Black Pepper, to taste
  • 1/3 cup (80 ml) grated cheese, any kind

Instructions

1. Cook pasta according to package directions. Preheat oven to broil.
2. Add VE Pesto Artichoke Dip to warm macaroni. Stir well and season with VE Sea Salt and VE Pepper.
3. Pour macaroni into ovenproof casserole dish. Top with grated cheese and place under broiler until cheese is melted and pleasantly browned.

Per Serving: Calories 600, Fat 15 g (Saturated 6 g, Trans 0 g), Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 92 g (Fibre 7 g, Sugars 4 g), Protein 22 g.

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