Here is another great vegetarian recipe I like to make which
can also be modified for vegan (just leave out the mozzarella- can substitute
with a soy cheese if you like): This is From Cooking Light.
Tuscan Skillet Supper 2 tsp. olive oil 1 cup chopped zucchini ½ cup sliced onion ½ cup sliced celery ½ cup diced red bell pepper 1 tsp. dried oregano 2 garlic cloves, minced 1 cup diced tomato 1 (15 oz. can) cannellini beans or other white beans, rinsed
and drained 2 rosemary sprigs 1 cup chopped spinach ½ cup (2 oz.) shredded part skim mozzarella cheese ½ tsp. salt 1/8 tsp. black pepper
Heat oil in a large nonstick skillet over medium-high
heat. Add zucchini and next 5
ingredients (zucchini through garlic); sauté 2 minutes. Stir in tomato, beans and rosemary; cook 2
minutes. Stir in spinach and remaining
ingredients; cook 1 minute or until spinach wilts and cheese begins to
melt. Discard rosemary. Yield:
4 servings (serving size: 1 ¼ cups).
Calories: 205 , fat 6.7g- (sat. fat 2g, mono-2.8g, poly
1.3g), protein 11.4g, carb: 27.1g, fiber 4.8g, sodium-932 mg; calc 170mg.
I like to serve this over some brown rice. 1/2 cup would add another 15 g carb. Enjoy!
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