JEWEL ROASTED VEGETABLES
Provided by Ellie Krieger
Categories side-dish
Time 2h10m
Yield 6 servings (serving size 1 1/3 cups)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
- In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
- After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
- Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 190 calorie, Fat 7.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 9 grams, Protein 6 grams
L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)
Provided by Ellie Krieger
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.
Nutrition Facts : Calories 289 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 27 grams, Fiber 3 grams, Protein 15 grams
ELLIE'S FRESH VEGETABLE SANDWICH
A delicious sandwich using fresh vegetables and adapted to my tastes from a sandwich offered at a local restaurant.
Provided by EACline
Categories Sandwiches
Time 20m
Yield 1
Number Of Ingredients 8
Steps:
- Toast 2 slices of bread until lightly golden brown on both sides.
- Spread one tablespoon of honey mustard dressing on each slice of toast. Top one toast slice with alfalfa sprouts, tomato slices, chopped broccoli, sliced mushrooms, and sliced cucumber. Place Swiss cheese onto vegetables and top with second slice of toast to make a sandwich.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 41.9 g, Cholesterol 31.1 mg, Fat 25.4 g, Fiber 7 g, Protein 19 g, SaturatedFat 7.5 g, Sodium 497.2 mg, Sugar 14.5 g
BROILED VEGETABLE SANDWICHES
Tender and crispy vegetables shine in this palate-pleasing sandwich recipe. Served on a warm toasted bun with fresh basil, mayonnaise and a dash of jalapeno pepper, these veggies never had it so good! -Jane Jackson, Randolph, Iowa
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggplant, yellow squash, zucchini and onion. Spray lightly with cooking spray. Add Italian seasoning and cayenne; toss to coat., If broiling the vegetables, arrange on a 15x10x1-in. baking pan coated with cooking spray. If grilling the vegetables, transfer to a grill wok or basket. Broil 4-6 in. from the heat or grill, covered, over medium heat for 5-7 minutes on each side or until tender and lightly browned. , Spread roll bottoms with mayonnaise; layer with the basil, spinach, red peppers, tomato and jalapeno. Sprinkle with pepper. Top with vegetables; replace roll tops.
Nutrition Facts : Calories 290 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 869mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
TERRIFIC TUSCAN VEGETABLE SOUP - ELLIE KRIEGER
A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!
Provided by Chicagoland Chef du
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 207.5, Fat 5.9, SaturatedFat 1.1, Sodium 730.2, Carbohydrate 29.3, Fiber 9.1, Sugar 8.4, Protein 12.5
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