Lunch Recipes


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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Peanut Butter, Flax, and Carrot Sandwich


Ingredients:

  • 1 tbs flax seed oil
  • 2 tbs natural peanut butter
  • 2 slices whole-grain bread
  • 1/4 cup shredded baby carrots
  • lettuce or alfalfa sprouts
Directions:

Combine the flax oil and peanut butter. Stir to an even consistency. Spread both pieces of bread with the flax-peanut butter mixture. Add the carrots and lettuce or sprouts.

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

From Flax for Life

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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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Parmesan Zucchini Bake


Ingredients:

  • 2 tbs olive oil
  • 4 scallions, chopped
  • 3 small zucchini
  • 1 clove garlic, crushed
  • 1 tbs fresh basil or 1 tsp dried basil
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried oregano
  • 6 eggs
  • 1/3 cup grated Parmesan cheese
  • 1 tsp tamari
Directions:

Preheat oven to 350 degrees fahrenheit.

Heat the oil in a large skillet, then add the scallions. Turn heat very low. While the scallions cook, trim the ends from the zucchini and slice about 1/8 inch thick. Add to the scallions.

Turn up the heat under skillet to medium. When the zucchini begins to soften, add the garlic and herbs.

Beat the eggs, and add the Parmesan and tamari.

When the zucchini is tender, place the mixture in a lightly oiled 9-inch pie plate or quiche form. Pour the egg mixture over top.

Bake for about 25 minutes or until set.

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

From The 20-Minute Natural Foods Cookbook by Sharon Claessens br>
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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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Annalee's Summer Squash Chiffon Pie


Ingredients:

  • 2 cups whole wheat bread crumbs
  • 2 tbs cornmeal
  • 6 cups summer squash
  • 1/2 tsp salt
  • 1/2 cup chopped onion
  • 1/3 cup Swiss cheese
  • 1 tbs oil
  • 1 tbs dill weed
  • 2 large eggs, beaten
  • 1/2 cup cottage cheese tomato and pepper slices for garnish
Directions:

Preheat oven to 350 degrees fahrenheit.

Press crumbs into buttered 9" pie pan. Steam squash until tender and puree to make 3 cups.

Saute onion in oil. Add onion, eggs, Cottage Cheese, cornmeal, salt, and Swiss cheese to squash in blender. Puree. Add dill weed.

Pour into pie plate and decorate with tomato, pepper slices. Bake 40-45 minutes, until set. Let stand 10 minutes before cutting.

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

From Laurel's Kitchen

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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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A Pretty Corny Pizza


Ingredients:

  • 1 3/4 lbs summer squash
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 2 eggs, beaten
  • 1 tsp chili powder
  • 2 1/4 cups cornmeal
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp baking powder
  • 1/2 tsp ground coriander seed
  • 3 large tomatoes, chopped
  • 1 tsp basil
  • 1 1/2 cups grated Jack cheese
Directions:

Steam squash until tender; puree to make 2 cups. Add eggs. Mix cornmeal, salt, baking powder. Combine wet and dry ingredients until smooth.

Turn into greased 12 x 18 pan (or pizza pan); should be about ¾ " deep. Bake 12-15 minutes, until it pulls from pan. (350 degrees, I assume; it doesn't say.)

Saute onion in oil with spices. Spread across top of cornbread, then scatter tomatoes, basil, cheese on top. Return to oven for 10 minutes.

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

From Laurel's Kitchen

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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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Spelt and Cheddar Tuna Sauce


Ingredients and Directions:

In a medium sauce pan on medium, melt 2 tbs of butter. Saute small onion and a clove of garlic diced. Add 4 tbs ww flour and blend in. Add 1 cup milk (I use lactose free milk).

Add 4 to 6 ozs Cheddar, sliced up and stir until cheese is melted.

Drain a can of tuna and break into flakes and add to sauce, reduce heat.

Salt and pepper to taste.

Cook spelt noodles and pour sauce over.

This recipe was contributed by Bill 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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Baked Hominy


Ingredients:

  • 2 cans (15 oz.) white hominy
  • 1 can (7 oz.) diced green chilies
  • 1 can (10-1/2 oz.) cheddar cheese soup
  • 1/8 tsp pepper
  • 1 tsp. dried cilantro
  • 1 cup sour cream
  • 1 cup longhorn or cheddar cheese, grated
Directions:

Place hominy in colander and rinse well with cold running water. Allow to drain. Preheat oven to 375°. In large bowl, combine drained hominy and all other ingredients except cheese. Place in baking dish and bake for 45 minutes. Remove from oven, sprinkle cheese on top and return to oven until the cheese melts and is bubbly

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

From Sedona Cookbook - Recipes from Red Rock Country, which may be ordered from Carol Cunkle, 1737 E. Winter Drive, Phoenix, AZ 85020, 602.943.6300, ccunkl94@cybertrails.com

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Kraft Easy Omelet Bake


Ingredients:

  • 12 eggs
  • 1 cup miracle whip salad dressing*
  • 1 cup milk
  • 2 pkg (200g) Kraft mild cheddar shredded cheese
Directions:

Preheat oven to 350 degrees fahrenheit.

Beat eggs with salad dressing and milk until combined. Stir in cheese.

Pour into greased 13 x 9 inch baking dish.

Bake for 45 minutes or until set.

*I use another kind of mayo that's lower in carbs - I can't find one that's completely sugar free

I find 1 pkg. of cheese is sufficient, and I use the skim-milk mozzarella.

I add lots of vegetables, either fresh or canned or a combination. Today's has fresh mushrooms, canned diced tomatoes, canned green beans and canned spinach (I only used a handful of the canned stuff, except for the tomatoes which I used a bit more).

I cut it into six portions so I am getting 2 eggs in each portion (though the recipe suggests that it makes 12 servings).

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

From the Kraft Web Site

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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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Crustless Mushroom Quiche


Ingredients:

  • 12 cups sliced mushrooms
  • 8 eggs
  • 3/4 cup milk
  • 2 tsp. Dijon mustard
  • 1/2 cup shredded light Swiss cheese
Directions:

Preheat oven to 325 degrees fahrenheit.

Heat 1 tbsp. extra-virgin olive oil over medium-high heat in a skillet. Cook the mushrooms until the edges are brown and the liquid is evaporated. Transfer to lightly greased 9-inch pie plate.

Whisk eggs, milk, mustard and ¼ tsp. each of salt and pepper. Pour over mushrooms. Sprinkle with cheese.

Bake for 35-40 minutes. Let stand for 3 minutes before serving.

Calories - 255; Protein - 19 g; Fat 17 g; Carbohydrates - 5 g

Makes 4 servings

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

From Canadian Living

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Turkey, Ricotta Cheese, Grated Carrots on Whole Wheat


Ingredients:

  • 2 slices whole wheat bread
  • 1/4 cup ricotta cheese
  • 3 ounces of sliced turkey breast
  • 1/2 small grated carrot (eat the rest)
Directions:

Divide up the ricotta cheese between the 2 slices of bread. Bread could be toast or microwaved very, very slightly (16 sec). Divide up the turkey. Add the grated carrots to one of the slices of bread/cheese/turkey. Put the other slice on top. Cut in half.

Could use sliced avocado in place of the carrots.

This recipe was contributed by Kathy (CT) from the Radiant Recovery Community Forum.

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Artichoke and Black-Eyed Pea Salad


Ingredients:

  • 1 9 oz frozen artichoke hearts, thawed. (I use the kind in a jar)
  • 2 16 oz cans black-eyed peas, drained and rinsed
  • 1/2 cup chopped red onion
  • 2 tbsp balsamic vinegar
  • 1 1/2 tbsp olive oil
  • 1 tsp Worcestershire sauce
  • 1/2 tsp caraway seeds, lightly crushed
  • salt and pepper
  • red leaf lettuce.
Directions:

Mix all ingredients and serve on red leaf lettuce.

This salad goes well with chicken or pork.

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

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Layered Vegetable Cheesecake


Ingredients and Directions:

Preheat oven to 300 degrees fahrenheit.

Use a 9-inch ungreased springform pan

CRUST:

  • 1-1/3 cups Triscuit crumbs (or dry breads crumbs)
  • 1/3 cup butter, melted
CHEESECAKE BATTER:

  • 2 packages (8 oz each) cream cheese, softened
  • 2 eggs
  • 1 cup (8 oz) sour cream
  • 1/3 cup whole wheat pastry flour (they used all-purpose flour)
  • 1/4 cup finely chopped onion
  • 1/4 tsp sea salt (they used reg. salt)
  • 1/4 tsp white pepper
  • 3/4 cup shredded carrots
  • 3/4 cup finely chopped fresh broccoli (they used red peppers)
  • 3/4 cup finely chopped fresh mushrooms (they used green peppers)
OPTIONAL GARNISHES:

carrots and sweet red peppers cut into flowers, green pepper cut into leaves, green onions, fresh savory and bay leaves

CUCUMBER DILL SAUCE:

  • 1 cup (8 oz) plain yogurt
  • 1/3 cup canola mayonnaise (they used regular mayo)
  • 1/2 cup finely chopped unpeeled cucumber
  • 1/4 tsp sea salt (they used reg. salt)
  • 1/4 tsp dill weed
Combine Triscuit crumbs and butter; press onto the bottom and 1 in. up the sides of an ungreased 9-in springform pan. In a mixing bowl, beat cream cheese until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, flour, onion, salt and pepper; mix well. Pour 1 cup into the crust; sprinkle with carrots. Continue layering with 1 cup of cream cheese mixture, broccoli, another cup of cream cheese mixture, mushrooms, and the remaining cream cheese mixture.

Bake for 1 hour or until set. Turn oven off; cool cheesecake in oven for 1 hour with door propped open.

Carefully run a knife between crust and sides of pan. Cool completely at room temperature. Chill at least 8 hours.

Just before serving, remove sides of pan. Garnish as desired with vegetables and herbs. Serve cool or warm. To serve warm, remove from the refrigerator 1 hour before serving. Let cheesecake come to room temperature for 30 minutes, then reheat at 300* for 20-25 minutes or until warm. Combine sauce ingredients in a small bowl; chill. Serve with the cheesecake.

YIELD: 12-14 appetizer servings; 10-12 main-dish servings. Cheesecake may be baked a day ahead and refrigerated.

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

Recipe from "Taste of Home Cookbook 2001 Annual Recipes"

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Whole Wheat Pizza


Ingredients and Directions:

All ingredients at room temperature.

  • Water 1 Cup
  • alt 3/4 tsp
  • Olive or Veg Oil 1 TBsp
  • Honey 1 TBsp (optional)
  • Whole Wheat Flour 2 1/4 Cup
  • Wheat Germ 1/4 Cup
  • Active Dry Yeast 2 1/4 tsp
If you have a bread machine, follow the 'dough mode' instructions. (Mine takes an hour and a half for this stage). **Remove dough and with greased hands, pat into a 12 x 15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand for 10 minutes. Preheat oven to 400 degree F/204 C. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

Pizza Toppings:

  • Prepared Pizza Sauce 1 Cup (8 oz) (watch for sugar)
  • Sliced Pepperoni 1 pkg (3-4 oz)
  • Bulk Pork Sausage 1/2 pound (I use ground beef & omit pepperoni) browned and drained
  • Mushroom Stems and pieces 1 can (4 oz) I use fresh
  • Chopped onions 1/3 Cup
  • Chopped Green peppers 1 Cup
  • Shredded Mozzarella Cheese 1 Cup (4 oz)
OK, if you don't have a bread machine, this is my adaptation:

Dissolve the yeast in the water, have your dry ingredients mixed together, pour the yeast water and oil over the dry mixture (add honey here if you are using honey). I guess you could use dough hooks on your mixer if you have them or just use your hands to mix. Pat into a ball; put in a large oiled bowl. Cover and let rise until about double in size; punch it down, re-shape into a ball. Put it back in the bowl, cover and let it rise again until double. **Proceed with the directions from above where you pat it into the baking pan.

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

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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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