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Welcome to CFO’s recipe exchange! All recipes are submitted by CFO members and taste great. If you would like to share your healthy and tasty recipes, please e-mail Courtney at cbjohnson44@hotmail.com.
ONO EDAMAME
1 lb. soybeans, frozen
1 Tbs. garlic, minced
2 Tbs. virgin olive oil
Kosher salt to taste
Fresh ground pepper to taste
Directions:
Bring salted water to a boil in a medium saucepan. Add soybeans and cook on medium until soft (approximately 7-10 min.). Drain.
Put olive oil and garlic in large mixing bowl, add hot soybeans. Toss gently and add salt and pepper to taste.
ZUCCHINI & YELLOW SQUASH with MUSTARD SEEDS
3 Tbs. vegetable oil
1 tsp. mustard seeds
1 small onion, diced
1½ lb. zucchini & yellow squash, cut into ½ in. dice
1/8 tsp. turmeric
1/8 tsp. cayenne pepper
½ tsp cumin
1 tsp salt
Directions:
In a large non-stick pan/skillet, heat the oil. Add the mustard seeds and cook over medium-high heat until they begin to pop (have lid ready). After 20-30 seconds, add onion and cook about 5 minutes. Add zucchini, squash and all seasonings. Cook about 8 minutes until softened. Makes 6 servings.
STUFFED MUSHROOMS
3 cups chopped mushrooms
3 cups fresh spinach
½ cup chopped onion
1 oz mozzarella cheese
2/3 tsp. olive oil
1-2 cloves garlic
1 tsp. oregano
Remove stems from mushrooms, set aside. Spray casserole dish with cooking spray. Place caps in dish and bake at 450° for 5 minutes. Finely shop mushroom stems, onion, garlic and spinach. Saute in non-stick pan with oil until tender. Add oregano and cheese to mixture. Fill mushroom caps with filling and broil until heated through.
*can substitute or add turkey bacon with spinach sauté.
CHILI
½ lb lean ground beef
½ lb lean ground pork
4- 12 oz cans (48oz) V8 juice
2 cans kidney beans
3 cans diced tomatoes
Chili powder to taste
Water as needed
Brown ground beef and pork in skillet. Combine remaining ingredients in sauce pan, bring to boil. Add beef and pork, chili powder and water.
HUMMUS
4 garlic cloves
2 cup canned chickpeas (garbanzo) beans — drained, liquid reserved
1 ½ tsp kosher (hawaiian) salt
1/3 cup tahini (sesame paste)
6 Tbs. freshed squeezed lemon juice (2 lemons)
2 Tbs. water or liquid from chickpeas
8 dashes hot sauce
In food processor, mince garlic cloves. Then add rest of the ingredients and process until pureed. Add more hot sauce, salt, or garlic to taste.
3 Comments »
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YAAAAY!!! FOOOOOOOOD!
Wait….What’s this? Where’s the gumbo?!! Is somebody holding out on us? NOOOO! Cruel world…
Comment by Will — October 24, 2007 @ 4:19 pm
More….more…..more….
:0
Comment by lindy — March 10, 2008 @ 12:19 pm
What about tasty receipes for lean chicken? I’m getting stick of the same recipes I make which is baked chicken with different types of seasoning and boring stir-fries….What else is out there?
Comment by Janeil Stehr — May 3, 2008 @ 4:40 pm