Lunch

Feta-Walnut Spread for Veggies or Sandwiches

Good luck. I know my directions aren't great, but I hate standardizing recipes -- a lot of bother -- and I'm not ready to write a cookbook yet.

Ingredients:

Likely amounts (my best guess):

1 8-oz pkg. feta
roughly equal amount of walnuts by volume, not by weight
maybe 3/4 cup to 1 cup yogurt?
couple pinches marjoram
plenty of pepper (to your own taste)
2 cloves garlic (big ones) put through press

Directions:

Food processor: equal amounts of walnuts and feta - break up feta into chunks. You can do more feta than walnut, but don't do more walnut than feta -- not quite as good. Chop or pulse until a medium-fine crumb. Don't go too long or the stuff will be a paste -- not so good.

In a bowl, combine some plain non-fat yogurt, garlic put through a press, coarsely-ground black pepper,and marjoram. No salt -- even for me, the feta is salty enough.

Mix in the feta-walnut mix. Add more yogurt if needed to make it rather loose; it will get thicker in the refrigerator.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.

The walnut-feta spread is to die for. if you like strong cheeses then this spread is for you. it is excellent to use with triscuits, rye-crisps, or rice crackers and also makes an excellent stuffing for celery sticks and the large pitted green olives! i just remove the pimento and replace with the spread - yummy! i have also made this spread using a tomato-basil feta cheese that is available in my area. it is very good too. Sheba

I made this last weekend, before the pnprecipes list started. So I used the original recipe, which called for 2-3 cloves garlic. I used 3 cloves and it was waaaay too much garlic in my opinion. Ended up adding more feta and yogurt to cut the garlic taste but it was still strong. So my feedback is, if people are sensitive to garlic, cut back to 1 clove. Or make the ingredients say "1-2 cloves depending on taste. Kitty

Just wanted to weigh in with the feta-walnut spread. It is fantastic. I'm taking it to a dinner party tomorrow. CindyO

Just wanted to let you all know I tried the feta walnut recipe. I liked it, although I don't think I was prepared for how salty the feta was. It gives the whole thing kind of an unusual taste, but I like it, maybe because it is so unusual. I ate it on some rye crisp crackers and really enjoyed it. I bet the fat content is pretty high, with the walnuts, however! I wonder if some feta cheeses are more salty than others. If so, getting one that is as low in sodium as possible would probably be good. Nina

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Feta Frittata
The Feta Frittata is a standby for me. I've given the big version, though I have made 1/4 the amount in a small pan if it's only me eating. But this tastes quite nice cold, as a filling in buttered pita, for lunch. Also reheats nicely, so don't be afraid to make a lot. Feeds about 4 with bread or potatoes and salad to accompany. You can use more tofu and cheese and 6 eggs; any more than that, and you will need a bigger or 2nd pan.

Ingredients:

Up to 1/3 lb tofu
4 eggs
garlic
Loads of greens
2 or 3 oz crumbled feta
soy sauce
olive oil
red pepper flakes or black pepper

Directions:

Preheat oven to 400 degrees fahrenheit. Drain the tofu and mash with a fork in a bowl or on a plate. Shake some soy sauce on it (not too much). Beat the eggs in a bowl with a little water (1/4 cup or less). Chop lots of kale or collards or mustard greens or a combination. You can use spinach, but you would need more of it, as it shrinks more. It also requires less cooking time. Heat a 10-inch iron skillet and put in enough olive oil to coat the bottom and sides of the pan (swirl it around once heated). Chop or squeeze one large or several small cloves of garlic and add to oil. Add the chopped greens and lid the pan; heat should be on the low side of medium. After a few minutes, uncover the pan and stir the greens down, adding pepper. Add the tofu, and stir everything together. Lower heat, smooth out the tofu and greens evenly over the bottom of the pan. Arrange the crumbled feta evenly over the top. Carefully pour in the beaten eggs, being careful not to disturb the cheese crumbles. Turn off stove top and remove pan to oven. Bake until set, perhaps 10 minutes. If you make a very small amount in a small pan, don't bother with the oven; just put a lid on the pan, keep the heat low, and wait until it sets on the stovetop.

This recipe was contributed by Aliza from the Radiant Recovery Community Forum.

i made the 'feta frittata' tonight, and i must say that it is really very good (thanks, aliza). i was a little hesitant as i have never been crazy about greens, but i didn't like brussels sprouts when i was younger either, and I love them now. the combination of flavors i found to be very nice and ease of preparation is a plus as well. i made the full size and have frozen half of the frittata in slices so that all i will have to do is either nuke it or rewarm in my toaster oven. i had never had frittatas until i made bobbi's cauliflower frittata recipe, and i must admit that i find them quite good. Sheba

I made the Feta Frittata for lunch today. It was good. I used fresh kale for the greens, about 4 cups chopped. Except for chopping the greens, it was surprisingly quick, since the oven time is only 10 min. It's a great way to get a good serving of veggies and protein altogether. For people who want to add soy to their diet but don't think they like tofu, this is a great way to have some tofu that's tasty, since the tastes all blend together well. I had it with salad for lunch, and for my brown, had a couple leftover whole wheat pancakes with unsweetened applesauce & blueberries, as kind of a dessert. Next time I make this I'm going to try it with canned greens. I'm a lazy cook and love to avoid chopping if I'm in a hurry. But the fresh greens were great and I do like kale! Kitty

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Huevos Rancheros
This classic mexican egg dish is a grand brunch feature that also works well as a low-cost main course for lunch or dinner.

Ingredients:

3 tbsp vegetable oil
4 corn tortillas
1/2 cup chopped onions
2 cloves garlic, minced
1-1/2 cups tomato sauce
1 can (4-ounces) green chilies, minced
1/2 tsp ground cumin
4 eggs
3/4 cup shredded sharp cheddar cheese
guacamole

Directions:

Heat oil in a medium-size skillet. Fry tortillas, one at a time, on both sides just until heated. drain on paper towels and keep warm. In the same skillet, saute onions and garlic. Add tomato sauce, chilies, and cumin. Heat to boiling, then reduce heat and simmer for 15 minutes. Meanwhile, in a small skillet fry one egg at a time, sunny-side up. Place one egg on each tortilla, then on ovenproof serving plates. Top each egg with sauce, sprinkle with cheese, and place under broiler until cheese melts. Top with a dollop of guacamole and serve. 4 servings

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Onion Pie

Ingredients:

30 triscuits, crushed
1/2 cup butter, melted
3 cups sweet onions, sliced thin
*1/4 cup butter
1/2 cup grated Cheddar cheese
1-1/2 cup milk (can use oat or soy milk)
3 slightly beaten eggs
salt and pepper to taste

Directions:

Preheat oven to 350 degrees fahrenheit.

Combine Triscuits with melted butter and press into bottom of shallow casserole pan.

*Saute onions in 1/4 cup butter (or use a combination of olive oil and butter to cut fats) til onions are clear.

Layer onions on top of crust. Sprinkle with cheese.

Scald milk, add the beaten eggs and salt and pepper, and pour over onions.

Bake or 45 minutes or until eggs are set and top is browned.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the Wabash General Hospital Recipes Again cookbook.

I adapted it somewhat in order to make it PnP friendly.

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Rice and Cheese Bake

Ingredients:

1 cup long grain rice, cooked (I use brown rice)
1 cup (4 ounces) grated cheddar cheese
1-1/2 cups milk (can use oat or soy milk)
2 eggs, beaten
1 tsp salt
1/8 tsp pepper

Directions:

Preheat oven to 350 degrees fahrenheit.

Combine ingredients in large mixing bowl; toss gently to mix. Pour into greased 1-1/2 quart shallow baking dish. Bake for 30 minutes. Makes 6-8 servings.

NOTE: I also sometimes add 1 cup chopped broccoli and 1/4 cup chopped onion for variety.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Six Ingredients or Less

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Brown Rice Salad

Ingredients:

1 cooked chicken breast (boneless, skinless)
1/2 cup cold cooked brown rice
1 tbsp dried parsley
1 tbsp olive oil
1/2 tbsp cider vinegar
pinch of salt
pinch of pepper

Directions:

Cut chicken into small pieces. Combine with rice. In a separate bowl, combine parsley, vinegar, salt and pepper and mix well. Slowly add the oil, mixing constantly. Combine dressing with rice and chicken mixture. Refrigerate at least one hour before serving.

1 serving.

This recipe was contributed by Linda from the Radiant Recovery Community Forum.

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Curried Chicken Salad

Ingredients:

2 boneless skinless chicken breasts
2 large stalks of celery
1 medium tart apple (I like Granny Smith)
1 green onion
2 Tbs chopped walnuts
2 Tbs sugarless mayonnaise
1/2 to 1 tsp lemon juice
curry powder

Directions:

Cook the chicken breasts (steam, bake, grill, etc.).

Cut chicken into bite sized pieces.

Chop the celery and onion. Core the apple and chop in bite sized pieces.

Combine all of the above in a bowl with the walnuts.

In a small bowl combine the mayo, lemon juice, and curry powder. I use about a teaspoon of curry powder but I like it strong. The more curry powder you use, the more lemon juice you will need to thin the dressing. If you aren't sure how much curry powder to use, start with a half teaspoon. You can always add more, but you can't take it out if you get too much.

Put the curry mixture over the chicken and toss with a fork to coat everything. Chill for at least a couple of hours. I chill mine overnight.

Makes 2 generous servings.

This recipe was contributed by Jan from the Radiant Recovery Community Forum.

I like this over a bed of greens or sometimes a whole tomato sliced. It is also good in a ww pita bread for a sandwich.

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Dilled Tuna Salad

Ingredients:

2 cans white albacore tuna
1 can water chestnuts
4 green onions
4 large stalks of celery
2 Tbs sugarless mayonnaise
2 Tbs minced fresh dill
lemon juice
salt and pepper to taste

Directions:

Drain tuna and flake with a fork. I like the tuna really flaked rather than chunky for this salad.

Drain water chestnuts and add to tuna. Chop onions and celery and add to tuna.

In a small bowl mix mayo, fresh dill, lemon juice (to thin the mixture). Salt and pepper to taste.

Toss the tuna mixture with the dressing to thoroughly mix. Chill several hours or overnight.

Makes 2 large servings or 3 medium ones.

This recipe was contributed by Jan from the Radiant Recovery Community Forum.

I like to stuff a tomato with this. It is also good in a ww pita for a sandwich.

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Tuna and White Bean Salad

Ingredients:

1 6 oz can tuna, well drained
1 can cannellini beans, drained and rinsed
1/2 cup chopped fresh parsley
1/2 cup vidalia (or other sweet onion), chopped
4 tbs fresh lemon juice
2 tbs vinegar
3 tbs good olive oil
black pepper to taste

Directions:

Combine beans, parsley and onion. Flake tuna in large chunks and fold into bean mixture.

In small bowl, whisk lemon juice, vinegar, olive oil and pepper. Pour over beans and tuna and stir gently to combine.

Refrigerate for 8 hours or overnight before serving.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

Good on top of green salad or lettuce leaves.

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Dairy-Free Quiche

Ingredients and Directions:

Slice a few Yukon Golds (or the skin-on potatoes of your choice), and steam them for 10-20 minutes. You could also just nuke 'em slightly, saves time, but the steaming yields a nice texture.

Lightly spray a pie dish (or baking dish of your choice) with cooking spray, then line it with the slices of potato. Try to cover the whole surface of the pie dish, but don't freak out about it.

Lightly saute whatever you want to have in your quiche. Some options would be: onions, green pepper, sausage (either meat or veggie); carrots, zucchini and tomato; a couple of different kinds of mushrooms. Add some complementary spices (I am a big fan of thyme these days, but fresh basil is lovely in a quiche). Spread the stuff evenly over the potato layer. If you want to add some shredded cheese, now's the time, be it dairy or soy.

Scramble eggs. 8-12 of them, depending upon the size of the dish you are using. You want to fill it, and cover the potatoes, without risking spillage into the oven. Hate that! Season with a little salt and pepper if you like,then pour over the stuff in the dish.

Bake at 350 for 20-30 minutes, or until set. Serve warm, or slice into individual portions and refrigerate for easy warm-up later. It's also tasty cold.

You can use mainly egg whites if you want, or the packaged fake eggs. Personally, I go for the real thing. Yum! You can also make it without the potato crust. It's a very forgiving recipe. It's festive enough for company, and nice just for you.

This recipe was contributed by Shani from the Radiant Recovery Community Forum.

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Portabella, Spinach, Roasted Pepper Brunch and Eggs

Ingredients:

4 Portabella Mushrooms, wiped clean, stems removed
1 tablespoon olive oil
2 tablespoons butter
1 10 oz pkg frozen chopped spinach thawed and drained
1 cup chopped onion
2 tablespoons flour
1/4 cup half and half or whipping cream
1/4 - 1/2 cup grated or crumbled Asiago, Parmesan or Goat cheese
1 roasted red pepper sliced into thin slices
4 - 8 fried, scrambled or poached eggs

Directions:

Preheat oven to 400 degrees fahrenheit.

Arrange mushrooms in large baking dish. Brush with olive oil. Sprinkle with salt and pepper. Bake until mushrooms are tender, about 15 minutes.

Keep warm until ready to serve.

(You may also grill mushrooms if desired.)

While mushrooms are cooking, melt butter in large non-stick skillet over medium high heat. Add onions and sauté until tender. Add flour and cook for three minutes while stirring. Add half and half and cook one minute more. Add spinach and cook until mixture thickens.

Season to taste with Salt and Pepper.

Just before serving fry, scramble or poach two large eggs per person. Arrange mushrooms on individual dinner size plates, stem side up. Divide warm spinach mixture among mushroom caps. Arrange pepper slices over the spinach. Arrange eggs over, season to taste with salt pepper, sprinkle cheese over.

Serves 4 and serve immediately.

This recipe was contributed by Therese from the Radiant Recovery Community Forum.

From Fox 2 Detroit News Show: FOX 2 News Morning Recipes

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Marinated Roast Beef

Ingredients:

1/4 c. vinegar
1 Tbsp. cooking oil
1/8 tsp pepper
1/4 tsp dry mustard
1/2 tsp salt
1 Tbsp Worcestershire sauce
1 lb. roast beef, sliced
1 large onion, sliced

Directions:

Mix all ingredients except beef and onion. Pour over the beef and onion. Cover and refrigerate 3 hours or overnight. This will keep all week in the refrigerator if it lasts that long.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

This is great to pack for lunch. It tastes sort of like sauerbraten.

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Greek Puffy Pancake

Ingredients:

1/3 cup whole wheat flour
1/2 cup milk
2 eggs
pinch of salt
1 Tablespoon vegetable oil

Directions:

Place a 10-inch skillet on middle rack in preheated 450 degree fahrenheit oven for 5 minutes.

Meanwhile, in medium bowl with an electric mixer at medium speed, beat flour, milk, eggs, and salt until well blended. Carefully remove skillet from oven and add oil, tilting to coat bottom and sides. Pour batter into pan. Bake for 10 minutes, then reduce heat to 350 degrees and bake 10 minutes more, until puffed and brown.

Remove from oven, top however you like (I usually put tons of sautéed veggies, Feta cheese, black olives etc.) and pop back in oven for 3-5 minutes. Yum!

This recipe was contributed by Gail from the Radiant Recovery Community Forum.

From Light and Spicy by Barbara Gibbons, copyright 1989

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Kathleen's Tofu Recipe

Ingredients and Directions:

Sort of squash it with a paper towel to get the extra water out.

Cut in 1/4 inch slices.

Heat up a skillet with some olive oil and put the slices in (actually I use my pancake griddle)

Sprinkle some torula yeast (Twin Labs) on each slice.

Pour some tamari over each slice so the whole thing sizzles.

Turn em over and cook some more.

Serve hot then or save for lunch and serve cold.

This is one of Kathleen's personal recipes

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Indian Spiced Tofu

Ingredients and Directions:

If you like Indian food, here's a great way to fix tofu. I use Patak's curry paste (I use hot strength), which comes in a jar and is found in the ethnic food section of the supermarket. (I live on the East Coast, don't know if it's available across the country.)

Drain one package tofu, and cut into cubes. Pour some oil into a skillet, and add a half teaspoon of curry paste (you can use more, but I'd try it this way and see how hot you like it.) When the oil and curry paste are hot and nicely mixed, add the tofu, stir around, and cook until it's all heated and the curry is soaking in. I serve it with greens and quinoa (I add a little curry paste to the water I cook the quinoa in). The aroma is heavenly, and this is very tasty, with just a bit of bite from the curry paste.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Spicy BBQ Tofu

Ingredients and Directions:

Slice one large or two regular blocks of tofu 1/4 inch thick. Put on paper towels and squeeze gently to get additional water out. Place on greased baking pan, and add following BBQ marinade:

1/4 c tamari (or soy sauce)
1/4 c tomato paste (read your labels - some have sugars)
1/4 cup water
powdered ginger, garlic and habanero sauce to taste (I use about ¼ teaspoon of the ginger and garlic, and a half teaspoon of the hot pepper sauce)

Mix it all together, and spread thinly over tofu. Save about half the sauce for the other side.

Bake in a 350 oven until dry on top. Flip tofu over (use spatula or pie server to keep them in one piece) and spread sauce again, and bake until top is starting to brown.

This is good as part of a snack, on sandwiches, over rice or just as is next to some veggies and grains.

This recipe was contributed by Roni from the Radiant Recovery Community Forum.

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Chicken Caesar Pita

Ingredients:

1/2 cup chopped cooked chicken
1/2 tablespoon shredded Parmesan cheese
1/2 tablespoon pine nuts
1 cup salad mix
1 tablespoon creamy Caesar salad dressing
1 pita

Directions:

Toast the pita just long enough to make it pliable. Toss the other ingredients together and stuff inside the pita.

The measurements are actually approximations, so experiment with what you like/need.

This recipe was contributed by Terri W from the Radiant Recovery Community Forum.

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Black Bean and Corn "Tacos"

I love the flavor combination of corn and black beans. I made these tacos today and I thought they were very good. It really isn't a recipe, just some things I tossed together.

Ingredients:

1 can of black beans, rinsed and drained
1 cup of whole kernel corn
chopped green and red bell pepper
1 small zucchini chopped
snips of green onion tops
dash of Paul Newman's oil and vinegar dressing.

Directions:

Sometimes I eat this as a salad. But today I added some ground turkey that I'd cooked with Mexican seasonings, like taco meat. I heated corn tortillas to make them soft, spooned on some of the taco meat and some of the corn & beans and a little cheddar cheese. Then I folded over the tortillas to make sort of a soft taco. I added a bit of salsa just for fun. You could also add sour cream.

It was tasty and easy to fix. The veggie mixture keeps well in the 'frig for a day or two and the flavors blend together.

This recipe was contributed by Sheila from the Radiant Recovery Community Forum.

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Caramelized Salmon in New Potatoes: A Rich Fish Dish
Ingredients:

24 very small new potatoes (about 3 lbs) (I used small red and purple)
1 stick melted butter (add more if needed)
2 tsp salt
1 8-oz fresh salmon fillet
3/4 tsp freshly ground black pepper
1 tsp sugar (I omitted this)
3 tbsp minced red onion
1 tbsp chopped fresh chervil leaves
3 tbsp mayonnaise (I used canola, no sugar Mayo)

Directions:

Put the potatoes in a large pot and add water to cover and 1 tsp of the salt. Bring to a boil, reduce the heat to medium-heat, and cook until fork-tender, about 12 minutes. Remove from the heat, drain and let cool to room temperature .

Trim about 1/4 inch off each end of the potatoes. Using a paring knife or a small spoon, scoop out about three-quarters of the flesh of each potato from one end and reserve in a bowl. Place the potato shells on a parchment paper-lined baking sheet or work surface.

Season the salmon on the flesh side with 1/4 tsp of the salt, 1/8 tsp of the black pepper and the sugar. Heat a medium-size nonstick skillet over medium-high heat. Place the salmon flesh-side down in the hot skillet and cook for 3 minutes, then flip it over and cook on the other side for 2 minutes. Remove from the heat and let cool to room temperature, then flake the salmon with a fork.

With a fork, mash the reserved potato flesh. Add the onion, chervil, mayonnaise, 1/2 tsp of the salt and the remaining ½ tsp black pepper. Add the flaked fish and stir to mix.

Sprinkle the potato shells with the remaining 1/4 tsp salt and 1/8 tsp pepper. Spoon the mixture into the shells and serve at room temperature.

Serves: 24 hor d'oeuvres

This recipe was contributed by Elaine from the Radiant Recovery Community Forum.

From Every Day's a Party...Louisiana Recipes for Celebrating with Family and Friends by Emeril Lagasse

Emeril Lagasse
ABCNEWS.com

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