Edamame Salad

Ingredients

1 pound shelled edamame
1 T sesame seed oil
1 T rice wine vinegar
2 T soy sauce
1 t chili sauce
1/4 c sliced almonds, toasted
2 green onions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped

Directions

Cook edamame according to package directions. Drain and let cool. Mix everything else in a bowl. Toss edamame in dressing to coat.

From Closet Cooking
Submitted by Shelli

Chickpea, Pesto, and Red Onion Salad

Ingredients

2 cups canned chickpeas, drained
3 T pesto
1 T olive oil
1-2 T lemon juice
3/4 c chopped red onion

Directions

In a bowl, whisk pesto, olive oil, and lemon juice together. Add chick peas and red onions and toss together. Best served at room temperature.

From RecipeZaar
Submitted by Shelli

Tamale Soup

Ingredients

1 quart pinto beans
1 15 oz can corn
1 15 oz can tomatoes
1 15 oz can tamales

Directions

Mix beans, undrained corn, & tomatoes. Unwrap & slice tamales & add to mixture. Simmer on stove for 20 minutes.

From RecipeZaar
Submitted by Shelli

Sauteed Escarole, Corn, and White Bean Salad

Ingredients

• 2 heads escarole, quartered lengthwise and rinsed
• Cooking spray
• 2 ounces pancetta, chopped
• 1 medium zucchini, quartered and cut into julienne strips
• 1 garlic clove, minced
• 1 cup fresh corn kernels
• 1/2 cup chopped fresh flat-leaf parsley
• 1 (15-ounce) can navy beans, rinsed and drained
• 2 tablespoons red wine vinegar
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Add escarole to pan; cook 3 minutes or until wilted, turning frequently. Trim white stem ends from each escarole quarter; roughly chop.

Wipe pan with a paper towel. Return pan to medium-high heat. Coat pan with cooking spray. Add pancetta, zucchini, and garlic to pan; cook 2 minutes or until zucchini is tender. Add corn; cook for 1 minute. Combine escarole, corn mixture, parsley, and beans in a large bowl. Add vinegar and remaining ingredients; toss well to coat. Serve immediately. Serves 4.

From Cooking Light

Submitted by Shelli

Penne with Spinach, Peppers and Beans

Ingredients

1 3/4 cups multigrain penne pasta
1 T olive oil
2 cups halved grape tomatoes
2 garlic cloves, minced
3 cups fresh baby spinach
1 cup chopped bottled roasted red bell peppers
1/2 15-oz can navy beans, rinsed and drained
1/4 cup torn basil leaves
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup grated fresh Parmesan cheese

Directions

Cook pasta according to directions.

Heat oil in large nonstick skillet over medium-high heat. Add tomatoes to pan; cook 3 minutes or until skins begin to wrinkle and burst. Add garlic, cook 1 minutes, stirring constantly. Add spinach, peppers, and beans; cook 3 minutes or until spinach is slightly wilted. Stir in pasta, basil, vinegar and salt; cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Taco Beans and Rice

Ingredients

1 T olive oil
1 1/2 cups prechopped tricolor bell pepper
1 cup prechopped onion
1 16-pz can dark red kidney beans, drained and rinsed
1 1.25 oz pkg taco seasoning mix, divided
1 8.8 oz pouch microwavable brown rice
1/2 cups reduced fat shredded sharp cheddar cheese.

Directions

Heat oil in large nonstick skillet over medium high heat. Add bell pepper and onion; cook 7 minutes or until lightly browned, stirring frequently. Add beans and cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.

Place rice in medium bowl; heat according to package directions. Stir remaining half of seasoning mix into rice. Spoon mixture over rice; sprinkle with cheese. Serves 4.

From Cooking Light
Submitted by Shelli

Cheese Tortellini and Vegetable Soup

Ingredients:

3 cups water
3/4 tsp Italian seasoning
1/4 tsp black pepper
1 16-oz pkg frozen Italian-style vegetables
1 14-oz can diced tomatoes with garlic and onion
1 11 1/2 oz can condensed bean with bacon soup, undiluted
1/2 9-oz pkg fresh cheese tortellini
1/4 cup grated Parmesan cheese

Directions:

Combine first 6 ingredients in a 4-quart saucepan; cover and bring to a boil over high heat. Add pasta; reduce heat to medium. Cook, partially covered, 7 minutes or until pasta and vegetables are tender. Stir in cheese. Serves 6

From Cooking Light
Submitted by Shelli

Cuban Fried Rice

Ingredients

• 1 fresh pineapple, peeled, packed in juice
• 1 Tbsp. olive oil
• 1 14.8-oz. pouch cooked long grain rice
• 12 oz. cooked ham, coarsely chopped
• 1 cup chopped or sliced sweet peppers
• 1 jalapeño pepper, sliced
• 1/2 15-oz. can black beans, rinsed and drained (3/4 cup)
• Lime Wedges

Directions

1. Remove pineapple from container, reserving juice. Cut pineapple in 3/4-inch slices; discard core if present. Heat oil in 12-inch skillet over medium-high heat; add pineapple slices. Cook 3 to 4 minutes or until beginning to brown. Divide pineapple among four plates.

2. Meanwhile, prepare rice according to package directions. Add ham and peppers to skillet; cook 3 minutes, stirring occasionally. Add beans and rice. Cook, stirring occasionally, 3 minutes or until heated through. Stir in reserved pineapple juice. Serve with lime wedges. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Rice and Red Lentil Stew with Cauliflower and Peas

Ingredients

1 T vegetable oil
2 large leeks, rinsed and sliced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1 1/2 t. dry mustard
1 t. turmeric
1/4 t. cayenne
3/4 cup long-grain rice
1 1/2 t. salt
1/2 cup red lentils
1/2 med. head cauliflower, cut into 1" florets
1/2 cup fresh or frozen peas
2 T butter

Directions

In medium stew pot, heat oil over medium heat. Add leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.

Add rice, salt, and 4 1/4 cups water. Bring to a boil over high heat. Stir in lentils. Reduce heat to medium, cover, and cook until rice and lentils are just tender, about 20 minutes.

Add cauliflower, raise heat to high, and continue to cook, covered, stirring occasionally, for 5 minutes. Add peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add the butter, stirring until it melts. Serve hot in bowls. Serves 4-6.

From One-Pot Vegetarian Dishes
Submitted by Shelli

White Beans, Pasta, and Chicken

Ingredients

8 ounces dried cavatappi, fusilli, rotini, ditaloni, or other short pasta tubes
1 15- to 19-ounce can cannellini (white kidney) beans, rinsed and drained
1/2 cup chicken broth
3 cloves garlic, thinly sliced
1 tablespoon olive oil
6 plum tomatoes, coarsely chopped (about 2 cups)
12 ounces cooked chicken, shredded
1/4 cup snipped fresh Italian flat-leaf parsley
1/2 to 1 teaspoon cracked black pepper
1/2 teaspoon salt
Fresh Italian flat-leaf parsley sprigs (optional)
Olive oil (optional)

Directions

In a large saucepan, cook pasta according to package directions; drain well and set aside.

In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree in pan used for cooking the pasta; bring to boiling. Return pasta to pan.

Meanwhile, in a large skillet, cook garlic in 1 tablespoon hot olive oil for 1 minute. Add tomatoes; cook for 1 minute. Add the remaining beans, shredded chicken, snipped parsley, pepper, and salt. Heat through.

Add the tomato mixture to hot pasta; toss to coat. Top with parsley sprigs and additional olive oil. Serve immediately. Makes 4 servings.

From Better Homes and Gardens

Submitted by Shelli

Kale, Lentil and Chicken Soup

Ingredients

Nonstick cooking spray
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale (about 8 ounces)
1/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups cubed cooked chicken (about 8 ounces)
1 medium tomato, seeded and chopped
1/2 cup dry red lentils*

Directions

Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat over medium-low heat. Add onion, carrots, and garlic to hot saucepan. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.

Add chicken broth and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in chicken, tomato, red lentils, and fresh basil (if using). Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Makes 6 servings.

*NOTE: If you wish to substitute brown or yellow lentils for the red lentils, you'll need to increase the cooking time. Check the package directions for cooking times and add the lentils in Step 2. Also, you can substitute tofu for chicken to make this vegetarian.

From Better Homes and Gardens

Submitted by Shelli

Morroccan Lentil Soup

Ingredients

1 cup dried lentils
1 can garbanzo beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 onion, chopped
2 garlic cloves, smashed and chopped
1/2 cup chopped celery
1/2 cup chopped carrots
28 oz can of diced tomatoes (and juice)
4 cups vegetable broth
1 1/2 tsp garam masala
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp cinnamon
1 inch ginger, peeled and grated

Directions

Use at least a 5 quart crockpot for this. It makes a lot.

Chop up all of your vegetables and add them to the crockpot. If you are rushed in the morning, consider chopping the vegetables at night---it took me longer than I wanted it to. Drain and rinse off the beans, add to the pot. Add the dried lentils. Grate your ginger, and add it along with the dried spices. Stir in the vegetable broth and tomatoes.

Cover and cook on low for 8-10 hours. Soup tastes best the longer you cook it, and it is even better the next day.

Before serving, use an immersible blender and pulse to blend some of the vegetables and beans together. This isn't necessary, but it really improves the texture of the soup and melds the flavors nicely.

From a Year of Crockpotting
Submitted by Shelli

Black Bean and Corn Stew

Ingredients

1/4 cup Dry sherry or apple juice
1 tablespoon Olive oil
2 cups Onions, chopped
1/2 cup Celery, chopped
1/2 cup Carrot, chopped
1/2 cup Red bell pepper, chopped
4 cups Black beans, cooked
2 cups Corn kernels, fresh/frozen
2 cups Stock or water
2 tablespoons Garlic, minced
1 cup Chopped tomatoes
2 teaspoons Ground cumin
4 teaspoons Chili powder or to taste
1/2 teaspoon Oregano, dry
1/4 cup Fresh cilantro, chopped
2 tablespoons Honey
2 tablespoons Tomato paste

Directions

In a large stock pot over medium high heat, combine the sherry and oil. When hot, add onions. Saute, stirring, until soft but not brown. Add celery, carrot and bell pepper; saute 5 more minutes. Add remaining ingredients; bring to a boil. Lower heat and simmer for 15 minutes. Before serving, puree 1 cup of the stew in a blender; add back to the pot.

Variation: Serve with crushed corn chips on top.

Source: The Vegetarian Times Magazine
Submitted by Shelli

Spicy Black Beans

4 Servings WW 2.25 Points

Cooking Spray
1 tsp olive oil
2 minced garlic cloves
2 14 oz cans diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 tsp crushed red pepper
2 TBS minced cilantro

Coat large nonstick skillet with cooking spray. Heat oil, and saute garlic until tender.
Add tomatoes, reduce heat and cook uncovered until slightly thickened.
Stir in black beans, red pepper, and cilantro. Cover and cook for 5 minutes more until heated through.

Yummy, low fat, low calorie and Vegetarian!
If you like you can sprinkle with shredded cheese and non fat sour cream.

Submitted by Lynda