Notes:
You know when you really want pizza but it’s kind of high-calorie? Well this version, made with phyllo (thin sheets you can stack to make a thin crust) is delicious, has veggies, and you can eat a quarter of it for the same number of calories as a regular slice of pizza. Yay!

Brought to you courtesy of Good Housekeeping Best Recipes: Vegetarian

Servings: 1/4 pizza

Ingredients:
6 sheets 17"x12" fresh or frozen phyllo
2 tbsp butter or margarine (I use a little less)
4 oz. soft, mild goat cheese
1 jar (6 oz.) marinated artichoke hearts, drained and cut in 1/4 in. pieces
1 and 1/2 cups grape or cherry tomatoes (red and yellow) each cut in half

Directions:
1. Preheat oven to 450 F
2. Put sheet phyllo on ungreased cookie sheet and brush with some margarine or butter
3. Layer remaining sheets, brushing each one, but don't brush the top layer.
4. Crumble on cheese and add artichokes and tomatoes to top.
5. Bake until edges are golden-brown, about 12-15 mins.
6. Cut as desired

Nutrition Info (per 1/4 pizza): 245 cals, 8 g protein, 20 g carbs, 19 g fat, 29 mg cholesterol, 387 mg sodium

Happy Pizza!

Submitted by:
Kari

Notes:
Calories-134 to 168 (small or medium potato) per serving

Serving size-1 potato per person

This is a quick and easy recipe that my daughter loves.

Servings: 1+

Ingredients:
1 small or medium potato per person
seasoned salt, mrs. dash, cajun spice or any seasoning you like
pam cooking spray (i like the olive oil spray or butter flavor)

Directions:
slice each potato in to thick rounds.
lightly spray baking sheet with pam.
arrange potato rounds in single layer.
sprinkle with seasoning.
lightly spray tops of potatoes with pam.
bake at 375 degrees for 35 minutes or until done.

Submitted by:
laurie

Notes:
A pasta-free, vegatarian lasagna that is flavorful and filling. You can freeze it if you like.

Servings: 12 servings

Ingredients:
Three cans of Tomato Sauce, two zucinni, two squash, one 16 oz container of ricotta(part-skim/lowfat), one 9 oz bag of mozzarella one 9 oz bag of Italian chesse, one cup of any type of mushrooms you like, one whole green pepper(diced), one whole red onion(diced), garlic powder, onion powder, italian seasoning and pizza seasoning.
Two to three eggs. (Three eggs give it a creamier texture and it makes it more plentiful.)

Directions:
Preheat oven to 375 for 15 minutes.
Sautee onions, peppers and mushrooms in two tbls of olive oil. Add tomato sauce, two tbls of garlic powder, One tbl of onion powder, sprinkle italian seasoning and pizza seasoning to your liking, stir and let simmer on low heat for 10 minutes.
Pour one third of sauce into a 9 by 13 in baking dish or slightly smaller. (9 by 9 is too small).
Slice zucinni and squash (horzontal or vertical is fine either way.) Layer over top of sauce. Take one fourth cup of mozzarella and mix with ricotta and eggs. Spread half of the mixture over top of the zucinni and sqaush, then repeat the layer again. Top it all off with one one cup of mozzarella and one cup of Italian chesse and sprinkle with Parmesan. ( If you are a cheese lover, throw in one extra cup of cheese) Place in the oven for 40 to 50 minutes. It's Delicious!

Submitted by:
Jasmine

Notes:
Cream cheese dip for your fruity snacks.

Servings: 16

Ingredients:
1 8oz pkg cream chesse
1 8oz can crushed pineapple- drained; reserve tablespoon of juice
2 tbls surgar- powdered or granulated

Directions:
whip cream cheese with tablespoon of reserved juice, fold in pineapple and surgar. Store in refridgerator for a minimum of 30 mins before serving. Use fresh fruit to dip.

Submitted by:
Sophie

Notes:

This quick and simple recipe is one of my faves and is perfect to make and freeze for later.

Servings: 6

Ingredients:
1/2 - 1 teaspoon vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
2 cups canned kidney beans, drained
1 cup water
1 tablespoon and 1-1/2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons prepared mustard
1/2 pinch cayenne pepper, or to taste
1 tablespoon and 1-1/2 teaspoons soy sauce
2 cups cooked and mashed sweet potatoes
6 (10 inch) flour tortillas, warmed
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
Bake for 8-12 minutes in the preheated oven.
(Can be wrapped individually and frozen, then heated in the microwave.)

Top with diced tomato, green onion and sour cream or salsa.

Submitted by:
rochell

Notes:
This is my favourite salad of all time! Very simple, easy to prepare, bursting with colour and flavour - if you like butternut squash, I hope you’ll love this

-NB: When the weather takes a turn for the worst and you don’t fancy a salad, you can serve glazed butternut squash as an accompaniment to a main meal, or even use them as an alternative to pasta sheets for a mouthwatering vegetarian lasagne!

Servings: 1

Ingredients:
Mixed salad leaves (whichever kind you prefer. I always choose one with spinach)
Vine tomato, sliced
Green bell pepper, thinly sliced
1 egg, hard boiled
1 small butternut squash

For the glaze:
Olive oil
Clear honey
Paprika
Cinnamon
Salt
Pepper

Directions:
Peel the butternut squash, cut across the rounded end to expose the seeds and scoop them out. Starting from the longer, narrow end, slice the squash into rounds, about 1cm thick. When you reach the rounded end, cut into thick 1cm fingers.

At this point, you should prepare the griddle pan/George Foreman/barbeque. Do not oil the griddle: allow it to get hot, almost to smoking point. Switch on the Foreman about 5 minutes in advance of preparing the glaze.

In a bowl, mix together about 5 or 6 tablespoons of olive oil with 1 heaped teaspoon of paprika, 1 level teaspoon of cinnamon, about 2 tablespoons of clear honey, two pinches of salt (or about 3 twists of the mill if using rock salt), and a pinch of pepper. Mix quite vigorously with a fork so everything combines.

Transfer 2 tablespoons of the glaze to a side plate and coat the squash slices on both sides. Place them on the griddle, turning once after 3 or 4 minutes. You won't need to do this with the Foreman obviously, so leave them for about 8 minutes.

Boil an egg for about 5 minutes. Once cool, peel and slice.

Meanwhile, toss together the mixed salad leaves, sliced tomato and green pepper with a little of the glaze. Just make an extra batch if you don't have enough. Arrange the salad on a plate, add the sliced egg. The squash is cooked when well defined griddle marks appear on the flesh, but they shouldn't feel floppy. Once done, add to the salad with an extra sprinkling of paprika and a tiny drizzle of honey, then serve. Enjoy!

Submitted by:
Louise

Notes:
A Middle Eastern dish with a deliciously fresh taste.

Servings: 4

Ingredients:
1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper,
chopped 1 medium onion, chopped
2 1/2 cups peeled, seeded, and
chopped tomatoes
salt and pepper to taste

Directions:
In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Cook for two minutes. Stir in the lentils, serve

Submitted by:
mandy

Notes:
Creamy, Crunchy, and YUMMY!

Servings: 1

Ingredients:
1/2 cup Whole Milk Plain Yogurt
1/2 cup whole grain rolled oats
5 raw almonds
4 drops Stevia liquid Extract

Directions:
If you like crunchy oats, just mix it all together and enjoy. If you like soft oats(like oatmeal), just soak them in a tiny bit of water until they soak it all up, then mix ingredients. I prefer it cold, but I'm sure it would be nice warm also.

Submitted by:
Anna

Notes:
Today I tried making this for the first time and I was surprised at how good it tastes.  I was really sick of drinking only water and unsweetened ice tea.  I think that too much stevia is bad for you also it doesn’t seem to go with ice tea as well as it does with lemonade.  For anyone who loves lemonade but doesn’t want the sugar, and thinks most artificial sweetners are bad for you I highly recommend this.

Servings: many

Ingredients:
Lemon juice, Stevia powder, water

Directions:
Squeeze lemons, add Stevia powder to taste (Stevia is much much sweeter than sugar, i used about 1 teaspoon of stevia powder to make a3/4 gallon jug of lemonade) Add water, stir or shake..drink guiltlessly!

Submitted by:
Rikki

Notes:
The color of this salad is WONDERFUL!

This is a bit of a tease, but I want to share a bit of this recipe.  This I came up with when I bought the most beautiful beets, with greens still attached.  I had to use the root and greens when they looked this good.  BUT, the dressing is a bit of a tease.  I want to put it in my cookbook someday so I will just give a general guideline for the recipe.  This is the best dressing ever!  But I think it has everything to do with the healthy silky avocado.  Never again will I be worried about the fat content of the avocado.  I just enjoy!  Be smart with the rest of the day and enjoy

Servings: 1

Ingredients:
1 c. chopped and ever so slightly steamed beet greens (a flash steam really - less then a minute)
1 med. thinly sliced raw beets (new and sweet are the best!)
avocado
something sweet
something sour
some kind of herb
salt and pepper if you desire
something spicy if you like

Directions:
Steam beet greens lightly
Slice beet and place on top of the greens

In blender mix a scooped out avocado with a about 3/4 c of water (start with 1/2 if you have a small avocado) and add the rest of your fave ingredients from the above suggestions.

Be generous with the dressing on the salad, but there will be left overs and if you use lemon as the sour, it is pretty good for a couple days. My dressing lasted one day. Might be best to share it with someone else. Or it could be the treat of the day.

Submitted by:
Jennifer