Fruits and Vegetables

Veggie Angel Hair

1 (16-ounce) package angel hair pasta
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
2 medium zucchini, cut into 2x1/2-inch pieces
1 cup frozen corn
1/4 cup water
1 teaspoon dried dill weed
1/4 cup grated Parmesan cheese
1/4 cup chopped pecans, toasted, optional

Cook the pasta according to package directions until done. Drain and set aside. In a large skillet, heat the olive oil, sauté the onion and garlic until tender. Add the zucchini, corn and ¼ cup water to the skillet. Cover and cook the vegetables over medium heat about 5 minutes, or until just tender. Add the pasta and toss with dill and Parmesan cheese, stirring until heated through. Mix in pecans, if desired.

Makes 4 main dish servings. Makes 6 to 8 side servings.

Vegetable Lasagna

Lasagna makes a great meal, freezes well, and can be made ahead.

1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, cored and chopped
1 (6-ounce) can tomato paste
1 (10-ounce) can diced tomatoes and green chilies
1 (10-ounce) can stewed tomatoes
1 (11 1/2-ounce) can tomato juice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 1/2 tablespoons red wine vinegar
1 bay leaf
1/2 pound fresh mushrooms, sliced
1/2 cup shredded carrot
1 bunch broccoli florets
1/2 pound lasagna noodles
1 1/2 cups shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Coat a large skillet with nonstick cooking spray and add onion, garlic, and green pepper. Sauté until tender. Add tomato paste, diced tomatoes, green chilies, stewed tomatoes, and tomato juice. Bring to a boil. Add remaining ingredients, except lasagna noodles and cheese. Reduce heat and simmer at least 30 minutes, or until vegetables are tender and sauce has slightly thickened. Discard bay leaf. Cook lasagna noodles according to directions on package, omitting salt and oil; drain. Spoon some vegetable sauce over the bottom of a 13x9x2-inch baking dish. Layer one-third each of lasagna noodles, Cheese Mixture (recipe follows), remaining vegetable sauce, and mozzarella cheese. Repeat layers twice. Bake, covered, for 30 minutes. Let stand 10 minutes before cutting.

Cheese Mixture

2 cups low-fat cottage cheese
1 large egg white
2 tablespoons chopped parsley
1/4 cup grated Parmesan cheese

Combine ingredients in a food processor, blend well.

Makes 12 servings.

Sweet and Sour Broccoli Salad

This salad will receive rave reviews.

4 cups broccoli florets, cut in small pieces
1/2 cup sliced green onions (scallions)
2 cups red or green grapes, or combination
1 head red tip lettuce, torn into pieces
1 tablespoon margarine
1/4 cup slivered almonds
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon olive oil

In a large bowl, combine the broccoli, green onions, grapes, and lettuce; set aside. In a small skillet coated with nonstick cooking spray, melt the margarine. Add the almonds and sauté until light brown; set aside. In a small bowl, whisk together the red wine vinegar, sugar, soy sauce, and olive oil. Pour over the broccoli mixture and toss. Stir in the browned almonds.

Makes 6 servings.

Cauliflower Supreme

Purchase cauliflower and broccoli florets for an easy combo.

1 head cauliflower, cut into florets
1/3 cup water
1/2 cup nonfat plain yogurt
1/2 cup shredded reduced-fat sharp Cheddar cheese
1/2 teaspoon dry mustard
Dash of cayenne pepper
Salt and pepper to taste

Preheat oven to 400 degrees. Cook cauliflower in 1/3 cup water, covered, in microwave for 8 minutes or until crisp tender. Drain and transfer to a baking dish coated with nonstick cooking spray. Combine the yogurt with remaining ingredients and spread over cauliflower. Bake, uncovered, for 8 to 10 minutes or until lightly browned.

Makes 4 servings.

Hot Fruit Compote

2 bananas, sliced
1 tablespoon lemon juice
1 (29-ounce) can lite sliced peaches, drained
1 (16-ounce) can lite pear halves, drained and sliced
1 (16-ounce) can lite apricot halves, drained and sliced
1 (16 1/2-ounce) can pitted Bing cherries, drained
1 (20-ounce) can pineapple chunks in juice, drained
1/4 cup cornstarch
1 cup light brown sugar
1/2 teaspoon curry
6 tablespoons margarine, melted

Preheat oven to 350 degrees. Sprinkle bananas with lemon juice. Mix peaches, pears, apricots, cherries, and pineapple with bananas. Transfer to a 3-quart glass baking dish. In small bowl, combine cornstarch, brown sugar, and curry. Sprinkle over fruit. Drizzle margarine over top of dish. Bake, covered, for 30 minutes. Uncover, and bake for another 15 minutes or until bubbly.

Makes 12 to 15 servings.

Glazed Bananas

Serve over frozen vanilla yogurt at a later date and you will have a sensational simple dessert.

2 tablespoons margarine
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
1/4 cup orange juice
3 firm bananas, peeled, split lengthwise and halved

In pan, heat margarine, brown sugar, cinnamon, and orange juice until bubbly. Add banana slices and cook for 5 minutes, turning as needed. Serve immediately.

Makes 6 servings.