Got my new Cooking Light and tried a couple of very good recipes which
I have altered to fit this list and will share with you. These are
tried and true . . .
This veggie-filled favorite delights customer at Joe Lando's Daily Wrap
3/4 cup chopped tomato
1 Tablespoon diced red onion
1 Tablespoon chopped fresh cilantro (coriander leaves)
1 teaspoon lime juice
1/8 teaspoon salt
one clove garlic, minced
1 cup hot cooked jasmine or long grain rice
2 Tablespoons chopped fresh or 2 teaspoons dried basil
1 cup chopped red bell pepper
3/4 cup diced zucchini
3/4 cup diced yellow squash
1/4 cup diced red onion
2 Tablespoons balsamic vinegar
Four 8-inch fat free flour tortillas
1. Preheat broiler
2. Combine first 6 ingredients in a bowl and set aside
3. Combine rice and basil
4. Arrange bell pepper, zucchini, yellow squash, and 1/4 cup red onion in
a single layer on a baking sheet. Broil for 12 minutes or until the
vegetables are browned; spoon into a large bowl. Drizzle vinegar over
vegetables; toss to coat.
5. Warm tortillas according to package directions. Spoon 1/4 cup of rice
mixture down center of each tortilla. Top each with 1/2 cup roasted vegetables,
2 tablespoons tomato mixture, and roll up.
Fresh Corn and Pasta Frittata
1 1/4 cups egg substitute
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) shredded fatfree cheese (I left this out)
1 cup chopped green onions
1 cup presliced mushrooms
3/4 cup fresh corn kernels (I used canned)
1 cup cooked angel hair pasta
1/4 cup fatfree grated Parmesan cheese
1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a small bowl. Stir well; set aside.
3. Wrap handle of a large nonstick skillet with foil. Heat skillet over
medium high heat. Add green onions, mushrooms and corn, saute 4
minutes or until soft. Stir in pasta until well-blended. Add egg
substitute mixture, cook 2 minutes or until set around the edges.
Sprinkle with parmesan. Bake at 450 degrees for 5 minutes or until
center is set. Garnish with green onions.
Yield: 2 (very large) servings