You're best Recipe, Beginner cook and on a diet!?

So I am on a kind of diet where most of the day I can't eat ';normal food'; such as starchy, high fat, high calorie stuff. Bread is a no go, rice is pushing it... Basically I can eat Fruits, Vegetables, and some sea food....





As an answer, I would like to know your best Vegetarian plate (Something with little or no meat and bread)(soups welcome)





and just because I'm not much of a cook and want to learn. Some recipes you suggest I try. =] If you can't give increments, a simple link will do fine!





So I would like to know, you best recipe for a low fat- vegetarian mea





and your best and favorite all time recipe that YOU love to cook





(if you would like to add a snack recipe, that's fine as well)





=]You're best Recipe, Beginner cook and on a diet!?
Hi


I cheat a bit. I look at the frozen food section and get what it on the picture and adjust to my liking.You're best Recipe, Beginner cook and on a diet!?
General Tao's Tofu





1 box of firm tofu


egg substitute for 1 egg


3/4 cup cornstarch


vegetable oil for frying


3 chopped green onions


1 Tablespoon minced ginger


1 Tablespoon minced garlic


2/3 cup vegetable stock


2 Tablespoons soy sauce


4 Tablespoons sugar


red pepper to taste


1 Tablespoon sherry (optional)


1 Tablespoon white vinegar


steamed broccoli





Directions:





Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.





Heat oil in pan and fry tofu pieces until golden. Drain oil.





Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.





Serve immediately with steamed broccoli over your choice of rice.





Serves: 4





Preparation time: 30 Minutes





OR





Cheesy Bean and Cheese Enchiladas





1/2c flour


1/2c nutritional yeast


1 teaspoon salt


1 teaspoon garlic powder


2 cup water


1 teaspoon mustard


4 tablespoon margarine


10 tortillas


2 small cans enchilada sauce


3 cans beans (white kidney, pinto, black), drained


2 medium onions, chopped


1 can olives, chopped


1/4 cup chopped cilantro, 1/2 cup salsa (optional)





Directions:





In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.





Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.





Serves: 6





Preparation time: 45 min





OR





Cheesy Lasagna








2-3 jars of favorite spaghetti sauce


1-16 oz bag of spinach leaves


2-3 jars of tomato sauce


1/2 lb. carrots


1/4 cup chopped fresh parsley


2 cloves minced garlic


1/4 cup canned low-sodium veggie broth


1 lb. herbed tofu


8 oz. vegan cream cheese


2 Tblspns. lemon juice


1/8 teaspoon nutmeg


12 lasagna noodles, cooked


1/4 cup nutritional yeast, optional





Directions:





Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.





Place 3 lasagna noodles in bottom of 11x7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!!!!!!!





Serves a lot.
Vegetarian Meal: Shrimp Caprese


(recipe from Olive Garden)


1 1/2 pounds Roma tomatoes, cored and cut into 1-inch pieces


20 medium fresh basil leaves, stems removed and cut into 1-inch pieces


2 tablespoons extra-virgin olive oil


1 tablespoon minced garlic


1 teaspoon Italian seasoning


Salt to taste


1 pound (26/30 or 21/25) shrimp, peeled and deveined


1 pound capellini (angel hair) pasta


2 tablespoon butter


1/2 cup white wine


1 1/2 cups heavy cream


1 cup freshly grated Parmesan cheese


2 cups fresh mozzarella cheese, shredded





* To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.





Combine tomatoes, basil, olive oil, garlic, Italian Seasoning, and salt in a large bowl; mix (don't blend) thoroughly. Cover, set aside, and marinate for at least 1 hour.





Either saute or grill the shrimp; cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill and set aside.





Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.





Heat a large, non-stick skillet over medium heat. Add butter and let melt. Stir in white wine and bring just to a boil. Add heavy cream and Parmesan cheese; bring to a simmer; let sauce continue to simmer and reduce to desired consistency. Remove from heat.





Add cooked pasta and marinated tomatoes to the skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to a large oven-proof serving platter; top with mozzarella cheese. Place serving platter under broiler to 2 to 3 minutes or until mozzarella cheese has melted. Remove from oven and top pasta with the cooked shrimp.


Serves four.





**Made this several times and is absolutely delicious!!! :D





Favorite Meal: Rigate Casserole


(family recipe)





1/2 box of penne rigate noodles (recommend bertoli)


2 cans Hunts Traditional Spaghetti Sauce


1/4lb turkey meat (or hamburger I prefer turkey it's less fattening)


shredded mozzarella cheese





biol water


then add the box of penne rigate noodles


cook until noodles are soft


meanwhile cook your turkey meat until brown


combine turkey meat with cans of spaghetti sauce


(soaks up flavor)


drain noodles


once noodles are drained combine sauce meat and noodles


stir until fully mixed


once mixed put into a pan that will contain it all


sprinkle desired amount of cheese on top


cook at 350 until cheese is completely melted


serve with a nice salad


Serves four





**Make this meal atleast 3 times a month.


Huge hit with every one who eats it.





hope it helps and kudos on going healthy :D