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Brown Rice with Hazelnuts and
Raspberries Serves 4 2 cups brown rice, cooked 2 cloves minced garlic ¼ cup coarsely chopped hazelnuts 2 tablespoons olive oil ½ cup frozen raspberries Combine ingredients in a medium bowl.
Microwave on high for 6 – 7 minutes, or until thoroughly warmed. Garnish with fresh parsley,
if desired.
Sauteed Spinach with
Apples and Nuts Serves 4 3 tablespoons extra virgin
olive oil 1 medium
apple, cored and cubed 2 tablespoons fresh lime juice ½ cup walnuts ½ cup raisins 1 12-ounce package fresh spinach salt and pepper, as desired Saute apples in olive oil and lime juice over
medium high heat until they soften, stirring occasionally. Add walnuts and raisins and cook until nuts
are toasted, stirring occasionally, about 4 minutes. Add spinach and cook just until leaves begin to wilt,
about 2 minutes, stirring occasionally. Sprinkle with salt and pepper as desired. Transfer
to a bowl to serve.
 Corn Pudding Serves
6 – 8 3 tablespoons spread with plant stanols added ½ cup whole grain cornmeal 2 tablespoons natural sugar 1 teaspoon baking soda ½ teaspoon sea salt 1 ½ cup fat-free buttermilk ½ cup fat-free sour cream 8 ounces egg substitute 3 cups fresh or frozen corn kernels Preheat oven to 350 degrees. Spray
a 7 x 11 inch baking dish with cooking spray.
Blend cornmeal, sugar, baking
soda and salt in a large bowl. Process buttermilk, sour cream,
egg substitute and spread in blender until smooth. Add corn and process about 10 seconds more (mixture
will be lumpy). Whisk buttermilk mixture into cornmeal mixture.
Pour into prepared baking dish. Bake 35 – 40 minutes, until edges are browned and center is
set. Cool at least 15 minutes before serving.
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Asian Cakes with Ginger
Sauce Serves 4 1 teaspoon minced garlic 1 teaspoon minced ginger 4 ounces egg substitute 3 tablespoons whole wheat flour 3 cups shredded carrots 1 bunch green onions, thinly sliced 1 tablespoon sesame oil Combine first 4 ingredients in a large bowl. Add carrots and onions, blending well.
Heat 1 ½ teaspoon oil in large nonstick pan coated with cooking spray.
Spoon batter by ¼ cup into the hot pan. Cook about 4 minutes per side, or until bottoms are
lightly brown and center is cooked. Keep warm while you continue cooking all the pancakes with the additional
oil. Serve with Ginger Sauce (see below). Ginger Sauce 3 tablespoons lite soy sauce 2 tablespoons water 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon rice wine vinegar ½ teaspoon finely grated lemon rind Stir ingredients in a small bowl.
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Baby Carrots with Thyme Serves 6 1 pound baby carrots 1 tablespoon minced garlic 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 2 teaspoons chopped fresh thyme ¼ teaspoon brown sugar fresh thyme leaves for garnish Microwave carrots for 3 – 4 minutes, or until crisp tender. Whisk
remaining ingredients together until well blended. Combine with carrots and microwave 1 minute.
Garnish, if desired.
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Brown rice with Pine Nuts Serves 4 1 cup brown rice ¼ cup extra virgin olive oil 1 Tbsp. minced garlic ¼ cup pine nuts fresh parsley Prepare
brown rice according to directions. In a small, microwave-safe bowl, add remaining ingredients, except
parsley, and microwave on high for 1 – 2 minutes, until nuts begin to brown slightly.
Do not burn. Stir oil mixture into rice and mix well. Snip fresh parsley into
rice mixture and stir. Serve immediately.
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Butternut Squash au Gratin Serves 8 1 large butternut squash, peeled, trimmed, cut lengthwise
and sliced thinly, discarding seeds 1 teaspoon salt ¼
teaspoon pepper 1 ¼
cup fat-free sour cream ¼
cup freshly grated Parmesan cheese Preheat oven to 400 degrees. Microwave or steam squash for 2 – 3 minutes, stirring intermittently, until tender.
In a 3 quart baking dish, mix squash, salt, pepper, sour cream and parmesan cheese. Bake, uncovered, 30 minutes. Reset oven controls to broil and place rack about
4 inches from heat source. Broil gratin for 4 – 5 minutes, until tops are golden brown.
Let stand for 5 minutes before serving.
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