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Veggie Recipes
Greek Salad
- 1 head romaine lettuce, shredded
- 1/2 pound feta cheese, crumbled
- 8 black olives
- 1 green pepper, sliced into rings
- 2 large, ripe tomatoes, quartered
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon oregano
Arrange lettuce in a large bowl. Top with cheese, olives, pepper, and tomatoes. Mix the next three ingredients and drizzle over the salad. Makes 4 servings.
Fat-Burning Cabbage Soup
- 1 head cabbage, coarsely chopped
- 6 cloves garlic, chopped
- 2 zucchini, sliced thin
- 2 carrots, coarsely chopped
- 2 stalks celery, sliced thin
- 2 onions, chopped finely
- 2 tomatoes, chopped
- 1 large chicken breast, cut into small pieces
- 8 cups water or chicken stock
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- salt and freshly ground black pepper, to taste
Combine all ingredients in a soup kettle. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Adjust seasonings. Makes 10 servings.
Grilled Vegetables
- 4 zucchini squash, cut into 1/2-inch rounds
- 2 green peppers, chopped coarsely
- 2 onions, peeled and chopped coarsely
- 6 carrots, peeled and cut into 1-inch rounds
- 6 celery stalks, cut into 2-inch pieces
- 2 sweet potatoes, cut into 2-inch pieces
- 6 cloves garlic, peeled
- 1/2 cup olive oil
- salt and pepper, to taste
Preheat oven to 400 degrees. Spray a 9x13-inch pan with vegetable spray. Arrange vegetables neatly in pan. Drizzle with oil and spices. Roast for 35-40 minutes, or until cooked through and slightly brown. Makes 8 servings.
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