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Posts Tagged ‘plan’


SAM_1920

Hi everyone, I haven’t posted a recipe in a while, but I am continuing to cook and modify.  My commitment for this year is to lose weight and get in shape, and I have been spending lots of time at the gym, swimming, and Zumba.  I bought an activity monitor, and it sure keeps me motivated.  I’m going to try and be more consistent here with new recipes.  Today I’m back with a simple and fast recipe for an egg-less salad that’s quite yummy.  It makes a great lunch, and it’s great with soup for a simple dinner.  Hope you like it.

What you need:

  • 1 block of firm tofu, pressed for at least 30 minutes (instructions can be found on the how-to-page tab above)
  • 2 medium kosher dill pickles, finely minced
  • 2 scallions, green parts only, minced
  • 5 celery stalks, minced
  • 1 garlic clove, minced OR garlic powder to taste
  • 2 tbsp pickle juice
  • 1/3 cup reduced fat Vegenaise
  • salt and pepper to taste
  • if you’re a mustard lover, add 2 tbsp of dijon mustard

What to do:

  1. Cut tofu into small cubes, set aside.
  2. In a medium bowl, combine the remaining ingredients, then gently mix in tofu.
  3. Serve atop salad or on bread with lettuce and tomato.

4 servings.  Weight Watcher Plus Points value:  4

This recipe is unmodified.  I did not note the cookbook I copied this from.  If you recognize it, please let me know so I can give credit to the author.

 

 

 

 

 

 

 

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SAM_1876

I often see wonderful soups on the shelves at Trader Joe’s and Whole Foods, however it doesn’t seem like a plain soup would make a great meal.  Here I’ve taken a box soup, added some veggies, and created some dumplings for a really hearty dinner.  If you don’t have a Trader Joe’s or Whole Foods nearby or can’t find these ingredients, don’t be afraid to improvise… cooking doesn’t have to be a fine science.  This is a quick and easy prep recipe.  Enjoy!

What I used:

  • 2 containers of Trader Joe’s Creamy Corn and Roasted Pepper Soup
  • 1 pkg of Trader Joe’s frozen fire roasted bell peppers or melange a trois, thawed
  • 1 pkg of Trader Joe’s frozen roasted corn, thawed
  • 1 onion, chopped
  • 1 large clove garlic, chopped
  • 1/2 pkg of Trader Joe’s veggie chorizo
  • Chili powder, cumin, salt to taste
  • 1 tube Trader Joe’s polenta

To prepare:

  1. Slice tubed polenta about 1/2-inch thick, then cut each slice into fourths.  Grill on each side till browned.  I used my George Foreman grill.  You can use a pan, oven, etc.  Set aside.
  2. In a large pot, saute onions and garlic till soft.
  3. Add in soup, thawed veggies, chorizo, and simmer for about 20 minutes or more.
  4. Season to taste with chili powder, cumin, salt.
  5. Stir in the dumplings right before serving and place a few atop each bowl.
  6. You can serve with sliced avocado, soy sour cream.

8  servings.  Weight Watcher Points Plus value: 7

My personal recipe.

SAM_1878

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SAM_1856

This is a fun vegan nacho platter.  Use Gardein or any other vegan buffalo wings.  Gooey vegan cheeses and the buffalo wings makes this snack a winner.  Super easy and quick to make.

What you need:

  • 2 servings tortilla chips (I used TJ’s Baked Blue, 36 chips)
  • 2 servings Daiya Pepperjack Shreds (1/2 cup)
  • 1 serving Daiya Jalapeno Garlic Havarti (1/8 of wedge), cut into cubes (optional)
  • 1 package Gardein Buffalo Wings, cooked according to package instructions and sliced
  • 2 tbsp sliced black olives
  • salsa and Tofutti Better than Sour Cream

To prepare:

  1. Arrange chips on a microwave-safe plate.
  2. Spread Daiya shreds and cubes on top of chips.
  3. Top with buffalo wings and olives.
  4. Microwave till cheese is melted.
  5. Top with salsa and sour cream.

4 servings.  Weight Watchers PointsPlus value: 5

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SAM_1737

I love roasting vegetables, and Brussels sprouts are delicious prepared this way.

What you need:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup olive oil
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp maple syrup
  • 1/2 cup coarsely chopped hazelnuts

How to prepare:

  1. Preheat oven to 375.
  2. Toast nuts in a frying pan (no oil) till golden; set aside.
  3. Cut Brussels sprouts in half; place in a large bowl.
  4. To the bowl add oil, salt, pepper and toss well.
  5. Place sprouts into a baking dish.
  6. Roast for 15 minutes.
  7. Stir to even out browning, then continue roasting 30 minutes more.
  8. Stir once more, then drizzle maple syrup on top and roast 15 minutes more or till tender.
  9. Toss with nuts.

6 servings.  Weight Watcher Points Plus value:  6  (4 without nuts)

Sorry, I can’t remember which cookbook this recipe came out of.

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This is a nice recipe using  bulgur.   I had a craving for it and found this.  It’s pretty quick and simple to make.  You can also use whatever vegetables are in season,  and it can be served hot or cold.

You need:

  • 1 cup medium-ground bulgur
  • 1/4 cup olive oil, 1 tsp olive oil
  • 3 cloves minced garlic, reserving 1 tsp for end of recipe
  • 1 lb asparagus, trimmed and cut into 1/2 inch pieces (about 2 cups)
  • 1 10 oz. bag of baby spinach, coarsely chopped
  • 2 tbs fresh lemon juice
  • 1/3 cup chopped raw walnuts
  • 8 basil leaves, thinly sliced
  • 8 mint leaves, thinly sliced

To prepare:

  1. Place bulgur in a large bowl and pour 3 cups boiling water over it, cover, and let stand for 30 minutes.  Drain and set aside.
  2. Cook garlic in a skillet with 1 tsp oil for 1 minute.
  3. Add asparagus and 1/2 cup water.   Cover and cook for 5 to 6 minutes.
  4. Add spinach and cook until wilted, then season with salt.
  5. Whisk together 1/4 cup olive oil with lemon juice, 1 tsp garlic, season with salt and pepper.
  6. Fluff bulgur with fork.  Fold in vegetable mixture, then stir in walnuts, basil, mint and olive oil mixture.

4 servings.  Weight Watcher PointsPlus value:  7

Modified slightly from a recipe in the Vegetarian Times Everything Vegan Cookbook.

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Yummy to eat and fun to make!  Use whatever nut butter you like.  Experiment and have fun with it.  I found my mini candy liners at the dollar store.

What you need:

  • 12 oz vegan semisweet chocolate chips
  • unsalted nut butter of your choice – about 1/3 cup
  • 30 candy liners – miniature peanut butter cup size

To prepare:

  1. Place candy liners on baking tray.
  2. Put chocolate chips in a microwave safe bowl and microwave till melted.
  3. Put a little bit of melted chocolate in each candy liner, top with a small amount of nut butter and then top off with more chocolate.
  4. Put tray in refrigerator for one hour until chocolate is hard.

30 servings.  Weight Watcher PointsPlus value: 2

Original recipe from What Stephanie Made.

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If you want a quick no-brain rice dish, try this yummy recipe from one of my favorite blogs, the Vegan 8 Korean.  It’s so simple, fast, easy, and Korean … meets all my requirements 😉

Vegan Gaji-bap (Eggplant Rice) Recipe.

8 servings.  Weight Watchers PointsPlus value:  6

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