Recipe By : Betty Crocker's The Big Red Cookbook Page 507
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable (Side Dishes)
Amount Measure Ingredient -- Preparation Method
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4 cups broccoli flowerets -- cut in 1" pieces
2 tablespoons olive oil -- or vegetable oil
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1 clove garlic -- finely chopped
2 roma tomato -- seeded and chopped
1. Heat 1-inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.
2. Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.
Recipe By : Quick and Easy Menus
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)
Amount Measure Ingredient -- Preparation Method
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6 medium carrots -- julienned
1/2 cup water
2 tablespoons lemon juice
2 teaspoons sugar
2 cloves garlic -- minced
1 teaspoon dried basil
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
2 green onions
1. Combine first 5 ingredients in a medium sauce pan; bring to a boil over medium heat. Cover, reduce heat and simmer 8 minutes or until carrots strips are crisp-tender.
2. Drain, reserving liquid. Set carrots aside.
3. Add basil, lemon rind and olive oil to cooking liquid; stir well and set aside.
4. Trim tops from green onions and place green part in a bowl. Cover with boil water and drain immediately. Rinse under cold water. Cut greens into 8 thin strips.
5. Divide carrots into 8 equal bundles and tie with one of the green strips.
6. Place in a shallow dish and cover with basil mixture. Cover and chill for minimum 2 hours.
7. Remove bundles from basil mixture using a slotted spoon. Discard basil mixture.
1. Arrange the cucumbers and tomatoes on a large serving platter.
2. Combine vinegar, mint and garlic in a small bowl. Sprinkle over cucumbers and tomatoes. Cover with plastic wrap; let stand at room temperature for 30 minutes.
1. Mix all ingredients except potatoes in a small bowl. Place potatoes in lightly geaded 13x9x2-inch baking pan or shallow baking sheet.
2. Toss potatoes with mustard mixture.
3. Bake at 425 degrees F for 35-40 minutes or until potatoes are fork tender, stirring occassionally.
Calories: 209.7
Fat grams: 7.8
Fiber grams: 2.9
W/W Points: 4.5
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YOU CAN USE OLIVE OIL or another heart healthy oil in this:
* Exported from MasterCook *
White Beans with Tomato and Garlic
Recipe By : Ceil Dyer's Wok Cookery
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups white beans
2 tablespoons vegetable oil
1 clove garlic -- finely chopped
2 large tomatoes -- coarsely chopped
1/4 cup water
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vinegar
2 tablespoons parsley -- minced
1. Put beans in a colander and rinse under cold water.
2. Place in a large pot and cover with water. Bring to a full boil over high heat and let boil briskly about 2 minutes. Remove from heat and let beans soak in the water, uncovered, about 1 hour. Reheat and bring to a full boil. Lower heat and simmer for 1 to 1 1/2- hours or until the beans are tender. Add additional water if necessary to keep beans covered with water while cooking. Drain.
3. Heat oil in wok over moderate heat.
4. Add garlic and stir-fry about 30 seconds.
5. Add tomatoes and stir-fry about about 1 minute.
6. Pour in water. Cover and steam for 1 minute.
7. Uncover and chop tomato.
8. Add beans, basil, salt, pepper and vinegar.
9. Cook, stirring often until beans are reheated, about 10 minutes.
1. Cook pasta in large saucepan according to package directions, add zucchini and sqush last 3 minutes. drain; return to saucepan.
2. Meanwhile, cook shallots in hot margarine in small saucepan until tender. Combine broth, lemon juice, cornstarch, noney, dillweed and salt in small bowl; add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer.
3. Pour over pasta; toss gently to coat.
4. Before serving sprinkle with cheese.
Calories: 207.2
Fat grams: 4.3
Fiber grams: 2.1
W/W Points: 4
IF YOU USE BRUMMEL AND BROWN SPREAD (in place of margarine) THE FOLLOWING NUTRITIONAL ANALYSIS APPLIES:
Ok Spryng will these get you started? LOL! If you can't get a few good ones here and make the substitutions you need (fatfree cheeses, heart healthy oils, WW pasta, etc) then I can't help ya! LOL!
