Download The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, by Linda Haynes PDF

By Linda Haynes

It's demanding to devise fit nutrition whilst existence is so annoying. the writer, a mom of 3 vegetarian youngsters, bargains a variety of breads, spreads, soups, sandwiches, entrees, and truffles which are fit, scrumptious, effortless to make, and excellent for consuming at the run.

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Additional info for The Vegetarian Lunchbasket: Over 225 Easy, Low-Fat, Nutritious Recipes for the Quality-Conscious Family on the Go

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Indd 37 8/24/11 10:55 PM This layered beauty stacks up with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner. indd 38 dried whole wheat or whole grain lasagna noodles tablespoons olive oil cups finely chopped carrots (3 medium) cups finely chopped zucchini (1 medium) cloves garlic, minced cups sliced fresh button mushrooms (8 ounces) 6-ounce packages fresh baby spinach tablespoons snipped fresh basil egg, beaten 15-ounce container ricotta cheese cup finely shredded Parmesan cheese teaspoon salt teaspoon ground black pepper 26-ounce jar tomatoand-basil pasta sauce (21/2 cups) cups shredded Italian fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) Preheat oven to 375°F.

Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover and chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Using purchased piecrust makes it easy. Pictured on page 24. quick chicken potpies 33 prep: 25 minutes bake: 20 minutes stand: 10 minutes oven: 400°F makes: 6 servings dish: 10-ounce dishes 1 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) 1 pound chicken breast strips for stir-frying 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 /2 teaspoon snipped fresh thyme or oregano 1 /4 teaspoon ground black pepper 21/2 cups reduced-sodium chicken broth 11/2 cups packed julienned or coarsely shredded carrots 11/2 cups frozen peas Milk (optional) Coarse salt (optional) Preheat oven to 400°F.

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