The Part-Time Vegetarian
You won't miss the meat with these vegetarian recipes and meal ideas.
Part-Time Vegetarian Recipes continued...
Journal as: 1 cup "entrÃ©e salad with starchy foods light
salad dressing" OR 1 portion "frozen dinner light, pasta or rice dish
with meat or fish or vegetarian with light sauce" OR 2 slices "bread,
toast, whole grain bread" + 2 ounces low-fat cheese + 1/2 cup
"vegetables with 1 tsp fat maximum"
4 medium portabella mushrooms, stems removed and cut into
1/2-inch thick slices
2 teaspoons dried oregano flakes
1 1/2 tablespoons olive oil or canola oil
Salt and pepper to taste
3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch
1 medium red onion, halved and sliced 1/4 inch thick
8 corn or flour tortillas
1 cup (4 ounces) shredded, reduced-fat Monterey Jack cheese
1/2 cup salsa of your choice
- Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper
(if desired), zucchini sticks, and onion slices to large bowl. Toss to blend
- Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if
you have it). Place pan in oven and let vegetables roast, tossing occasionally,
for about 30 minutes.
- Soften tortillas by wrapping them in a damp cloth and heating in the
microwave for about a minute. Or you can warm them in a nonstick frying pan
(use a little canola cooking spray if you like).
- Fill each tortilla with mushroom mixture, some shredded cheese, and
Yield: 4 servings (2 tacos each)
Per serving: 309 calories, 15 g protein, 40 g carbohydrate, 12
g fat, 4 g saturated fat, 15 mg cholesterol, 6 g fiber, 370 mg sodium. Calories
from fat: 33%.
Recipes provided by Elaine Magee; Â© 2006 Elaine Magee