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Mexican Eggplant Casserole
By Registered Dietitian
on March 19, 2009
Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable
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Stuffed Portobello Mushrooms with Cilantro Pesto
By Registered Dietitian
on March 30, 2009
Combine all ingredients except olive oil, lemon juice and water in a blender and pulse blend until coarsely chopped.
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Tomato Asparagus Salad
By Registered Dietitian
on April 06, 2009
Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and stop cooking.
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Vegetarian Garden Taco Salad
By Registered Dietitian
on April 06, 2009
Crumble Mexican style soy burgers and heat. Mix in taco seasoning and set aside.
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Spicy Asian Slaw
By Registered Dietitian
on May 04, 2009
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk.
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Red Potato and Mustard Greens Frittata
By Registered Dietitian
on May 06, 2009
Preheat oven to 350ºF. Steam potatoes in a steamer basket until tender when pierced with a fork, about 20 minutes.
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Potato and Pepper Torta
By Registered Dietitian
on May 07, 2009
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full).
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Winter Vegetable Chowder
By Registered Dietitian
on May 14, 2009
In a large soup pot over medium-high heat, melt butter. Add onion and shallots and cook for 2 minutes, stirring frequently. Add carrot and celery and cook for another 2 minutes, stirring frequently.
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Lemon and Watercress Pasta Salad
By Registeren Dietitian
on May 18, 2009
Strip the watercress leaves from large stems. Wash leaves in a bowl of cold water, lift out to drain, and spin dry.
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