I need heart healty recipes that are vegetarian, please?!
I need heart healty recipes that are vegetarian, please?
Answers:
Try this site
Source(s):
http://www.vrg.org/recipes/
try this link-it has 3 recipes!
http://heart.health.ivillage.com/dietnut...
I tried to find healthy recipe ideas from each course. They all have a common theme as well, spinach.
Appetizer:
Artichoke and Spinach dip
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Salad:
Spinach and Strawberry Salad:
* 2 bunches spinach, rinsed and torn into bite-size pieces
* 4 cups sliced strawberries
* 1/2 cup vegetable oil
* 1/4 cup white wine vinegar
* 1/2 cup white sugar
* 1/4 teaspoon paprika
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Soup:
Lentil
* 1 onion, chopped
* 1/4 cup olive oil
* 2 carrots, diced
* 2 stalks celery, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1 bay leaf
* 1 teaspoon dried basil
* 1 (14.5 ounce) can crushed tomatoes
* 2 cups dry lentils
* 8 cups water
* 1/2 cup spinach, rinsed and thinly sliced
* 2 tablespoons vinegar
* salt to taste
* ground black pepper to taste
1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Main Course:
Mushroom pizza
* 1 (12 inch) pre-baked pizza crust
* 3 tablespoons olive oil
* 1 teaspoon sesame oil
* 1 cup fresh spinach, rinsed and dried
* 8 ounces shredded mozzarella cheese
* 1 cup sliced fresh mushrooms
1. Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
2. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
3. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Dessert:
Fruit salsa and cinnamon chips
* 2 kiwis, peeled and diced
* 2 Golden Delicious apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor
* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.
http://www.applesforhealth.com/recipesve...
try a baked potato with your fave veggies on it, i always eat it with carrots and and a salad to the side, and sometimes i use other veggies, just try different types of veggies with the potato, i always experiment. also you can always refrigerate a potato that you made earlier that day and you can always warm it up and also have some veggies off to the side in a container, this is great for on the go!
I'm a big fan of sweet pototes baked in the oven with a little butter. Also, you can make a normal lasanga without the meat or we do it with fake meat to get the protein. Also, any recipe with lentils or beans are really good for you as well. We make a three bean salad with beans, corn, carrots, celery... all chopped up really finely and a vinegerate dressing. I hope that helps!
Here is a very tasty healthy recipe I hope you try it is really good.
This is a colorful salad to serve in your prettiest clear glass bowl. Use the broccoli stems for soups or cut them up to serve along with carrots and celery sticks as a relish. You can make this salad 4 hours or more ahead. --FOR 4 SERVINGS YOU WILL NEED:--
1 bunch fresh broccoli (1 lb.)
Boiling salted water
1/4 lb. fresh mushrooms
3/4 c. drained, pitted olives
1 c. cherry tomatoes
--DRESSING:--
1/3 c. olive oil or salad oil
1 tbsp. white wine vinegar
1 tbsp. lemon juice
2 tbsp. chopped fresh parsley
1 green onion, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. 2. Drop broccoli flowerets into boiling salted water for 1 minute or just until they turn bright green; drain. 3. Trim mushroom stems to 1/2 inch. 4. Combine broccoli, mushrooms, olives and cherry tomatoes in bowl. 5. Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and pepper into small bowl. Whisk until blended. 6. Pour dressing over vegetable mixture. 7. Turn gently to coat vegetables. Cover and refrigerate 3 hours or more until ready to serve. Good served with: any roasted or barbecued meat or poultry; or serve with cheese souffle for a luncheon. Preparation time: 20 minutes. Marinating time: 3 hours or more. For 2 servings: half of the ingredients. For 8 servings: double the ingredients.