Category: Vegetarian

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Egg Drop Soup

Egg Drop Soup
Print
312 calories
22 g
372 g
11 g
36 g
3 g
1425 g
5295 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
1425g
Amount Per Serving
Calories 312
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 372mg
124%
Sodium 5295mg
221%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
31%
Sugars 4g
Protein 36g
Vitamin A
648%
Vitamin C
166%
Calcium
47%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 cups chicken broth
  2. Fresh bok choi (spinach okay too)
  3. 2 eggs, beaten
  4. 1 1/2 tsp cornstarch (mix with a little water)
  5. SEASONINGS
  6. 3/4 tsp salt
  7. dash of pepper
  8. 1 TB light soy sauce
  9. Dash of accent
Instructions
  1. Bring chicken stock to boil
  2. Add seasonings
  3. Let boil for a couple minutes, add cornstarch
  4. Add scrambled eggs by pouring on back of spoon
  5. Stir softly and pour into bowls
beta
calories
312
fat
11g
protein
36g
carbs
22g
more
NoMayo https://nomayo.us/
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Shrimp Fried Rice

Shrimp Fried Rice
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. SEASONINGS
  2. 1/4 tsp sugar
  3. 1/2 tsp accent
  4. 1 TB light soy sauce
  5. 1/2 tsp salt
  6. INGREDIENTS
  7. 3 cups cold cooked rice (air dried)
  8. 2 onions, diced
  9. 2 stalks scallions sliced
  10. 1/2 cup green peas, or pea pods
  11. 4 chinese mushrooms, diced
  12. 3 eggs, scrambled
  13. 1 6oz pkg frozen shrimp (or use fresh)
  14. 2 tb dark soy sauce for color
  15. 3 TB grapeseed or peanut oil, divided
Instructions
  1. Scramble eggs. Cook until dry and set aside for later.
  2. Add pinch of baking soda to 1-2TB hot oil. Add vegetables and stir fry until onions taste done. Add seasonings and stir. When done, dish it out without liquids and wipe down wok.
  3. Cook shrimp in oil for one minute. Dish it out and wipe wok.
  4. Add 2TB oil to wok. When very hot, add rice and stir fry.
  5. When crusty, dry, brown, add vegetables, scrambled eggs and shrimp.
  6. Add dark soy sauce for color.
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
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Vidalia Onion and Sweet Pepper Strata

Vidalia Onion and Sweet Pepper Strata
Print
2209 calories
227 g
1224 g
95 g
114 g
35 g
1975 g
2863 g
71 g
1 g
54 g
Nutrition Facts
Serving Size
1975g
Amount Per Serving
Calories 2209
Calories from Fat 845
% Daily Value *
Total Fat 95g
146%
Saturated Fat 35g
175%
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Cholesterol 1224mg
408%
Sodium 2863mg
119%
Total Carbohydrates 227g
76%
Dietary Fiber 39g
155%
Sugars 71g
Protein 114g
Vitamin A
150%
Vitamin C
855%
Calcium
373%
Iron
139%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil, plus more for the pan
  2. 1 medium Vidalia onion, thinly sliced
  3. 1 red bell pepper, cored, seeded and thinly sliced
  4. 1 yellow bell pepper, cored, seeded and thinly sliced
  5. 2 cloves garlic, peeled, minced
  6. 12 thin slices firm white sandwich bread, cut into 1-inch squares
  7. 2 ounces freshly grated Parme­san cheese, divided
  8. 6 large eggs
  9. 2 1/2 cups milk
  10. 2 sprigs thyme, leaves picked
  11. Coarse salt and freshly ground black pepper
Instructions
  1. Oil a 9x13 baking dish; set it aside
  2. In a large saute pan, heat the oil over medium heat and saute the onion until it's golden, about 5 minutes
  3. Add the bell peppers and saute until they are tender, about 5 minutes
  4. Add the garlic and saute until the mixture is fragrant, about 1 minute
  5. Place half the bread squares in the prepared baking dish; top them with half the vegetables
  6. Sprinkle half the Parmesan over the vegetables and top with the remaining bread and vegetables
  7. In a medium bowl, whisk together the eggs, milk and thyme; season with salt and pepper. Pour the egg mixture over the bread and vegetables.
  8. Cover and chill the strata at least 3 hours, or up to 12.
  9. Heat the oven to 375 degrees. Let the strata stand at room temperature 20 minutes.
  10. Sprinkle the remaining Parmesan cheese over the strata and bake until it's puffed and golden brown around the edges, about 50 minutes.
beta
calories
2209
fat
95g
protein
114g
carbs
227g
more
NoMayo https://nomayo.us/
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Guacamole

Guacamole
Print
345 calories
22 g
0 g
30 g
5 g
4 g
335 g
2378 g
5 g
0 g
24 g
Nutrition Facts
Serving Size
335g
Amount Per Serving
Calories 345
Calories from Fat 249
% Daily Value *
Total Fat 30g
46%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 2378mg
99%
Total Carbohydrates 22g
7%
Dietary Fiber 15g
60%
Sugars 5g
Protein 5g
Vitamin A
26%
Vitamin C
63%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 avocado
  2. 1tsp onion
  3. 1tsp garlic salt
  4. 1/4 tsp lemon juice
  5. 1 tomato
Instructions
  1. Mix ingredients
beta
calories
345
fat
30g
protein
5g
carbs
22g
more
NoMayo https://nomayo.us/
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Broccoli Rice Casserole

Broccoli Rice Casserole
Print
914 calories
150 g
31 g
24 g
28 g
7 g
1218 g
2594 g
17 g
0 g
13 g
Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 914
Calories from Fat 215
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 31mg
10%
Sodium 2594mg
108%
Total Carbohydrates 150g
50%
Dietary Fiber 12g
49%
Sugars 17g
Protein 28g
Vitamin A
45%
Vitamin C
432%
Calcium
32%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 10oz pkg chopped broccoli, cooked and drained
  2. 1 1/2 cups rice, cooked
  3. 1/4 cup chopped onion, sauteed
  4. 1/2 cup chopped celery, sauteed
  5. 1 can cream of chicken soup
  6. 1 small jar, Cheese Whiz
  7. 1/2 cup milk
  8. 1 cup chopped water chestnuts
Instructions
  1. Mix all ingredients together
  2. Bake at 350º for 30 minutes
beta
calories
914
fat
24g
protein
28g
carbs
150g
more
NoMayo https://nomayo.us/
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Spring Orzo with Asparagus, Lemon and Dill

Orzo with Asparagus, Lemon and Dill
Serves 4
Print
1203 calories
185 g
25 g
37 g
44 g
9 g
1005 g
2118 g
23 g
0 g
26 g
Nutrition Facts
Serving Size
1005g
Servings
4
Amount Per Serving
Calories 1203
Calories from Fat 327
% Daily Value *
Total Fat 37g
57%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 25mg
8%
Sodium 2118mg
88%
Total Carbohydrates 185g
62%
Dietary Fiber 24g
96%
Sugars 23g
Protein 44g
Vitamin A
104%
Vitamin C
302%
Calcium
41%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6-7 ounces orzo
  2. 2 tablespoons olive oil
  3. 1 shallot- diced
  4. 3 garlic cloves- rough chopped
  5. 1 extra large bunch asparagus, tough ends removed, cut into 1 inch pieces.
  6. 1 cup snap peas
  7. ½- ¾ teaspoon salt and pepper ( see notes)
  8. 2 lemons ( or sub one lemon, with preserved lemon)
  9. ½ cup fresh dill
  10. crumbled feta ( optional)
Instructions
  1. Set salted water to boil and cook orzo according to directions.
  2. In a large skillet, heat oil over medium heat.
  3. Add chopped shallot and garlic, and stir frequently, saute until golden and fragrant.
  4. Add asparagus and snap peas. Saute 5-7 minutes stirring often, scooping up the shallot from the bottom of the pan. Add salt and pepper. Cook until asparagus it is bright green, and little a little crisp, cooked to al dente. The thinner the asparagus, the faster it will cook. Turn heat off. Add the zest of one lemon.
  5. Drain pasta and if serving warm, save a little of the hot pasta water. (For Chilled pasta, see notes below. )
  6. Add the warm orzo pasta to the skillet with the asparagus and just a little pasta water to loosen it up to your liking. Stir. Add a generous squeeze of lemon juice and finely chopped preserved lemon if using ( 1-2 tablespoons). Taste for salt and lemon. Add more if necessary or if it tastes bland. Fold in the fresh dill and sprinkle with optional feta ( keeping in mind that feta will add salt too). Serve immediately.
Notes
  1. If serving chilled, place the cooked asparagus mixture in a bowl and let it cool. Rinse the cooked orzo with very cold water until cold. Drain, add to bowl. Drizzle with a little olive oil, generous squeeze of lemon juice, optional preserved lemon. Mix and adjust salt and lemon, adding more if bland. The pasta will soak up the salt when it sits in the fridge so it will probably need more later. Refrigerate – then taste once more before serving, again adjusting, adding more lemon and salt to taste. Fold in the fresh dill right before serving. Add crumbled feta.
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calories
1203
fat
37g
protein
44g
carbs
185g
more
NoMayo https://nomayo.us/
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Spaghetti Squash Boats

Spaghetti Squash "Lasagna"
Serves 4
Print
1374 calories
77 g
256 g
76 g
96 g
30 g
1391 g
4846 g
46 g
2 g
37 g
Nutrition Facts
Serving Size
1391g
Servings
4
Amount Per Serving
Calories 1374
Calories from Fat 677
% Daily Value *
Total Fat 76g
117%
Saturated Fat 30g
149%
Trans Fat 2g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 256mg
85%
Sodium 4846mg
202%
Total Carbohydrates 77g
26%
Dietary Fiber 19g
77%
Sugars 46g
Protein 96g
Vitamin A
548%
Vitamin C
133%
Calcium
157%
Iron
95%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 small spaghetti squash (about 1 1/2 pounds each)
  2. 2 teaspoons olive oil 4 garlic cloves, thinly sliced
  3. 1 (8-ounce) package fresh baby spinach
  4. 1/2 cup part-skim ricotta cheese
  5. 1/8 teaspoon kosher salt
  6. 2 ounces shredded part-skim mozzarella cheese (about 1/2 cup), divided
  7. 1/2 lb ground beef (optional)
  8. 3 cups marinara sauce
  9. 1 ounce Parmesan cheese, grated (about 1/4 cup)
Instructions
  1. Preheat oven to 350°
  2. Cut each squash in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides up, on a baking sheet. Bake at 350° for 50 minutes. Let stand 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands. Place strands on a clean dish towel; squeeze until barely moist.
  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. Combine spinach mixture, squash strands, ricotta cheese, salt, and half of mozzarella cheese in a medium bowl.
  4. Return skillet to medium-high heat. Add beef to pan; cook until browned, stirring to crumble. Add marinara sauce; cover, reduce heat to medium, and simmer 4 minutes. Remove from heat.
  5. Increase oven temperature to 425°.
  6. Spoon half of the sauce evenly into the bottom of each squash half. Top evenly with squash mixture. Spoon the other half on top of squash. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese. Bake at 425° for 20 minutes.
  7. Preheat broiler to high (keep squash in oven). Broil squash 1 to 2 minutes or until cheese is golden brown and bubbly. Remove from oven; let stand 10 minutes.
Notes
  1. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a zip-top plastic bag in the refrigerator until ready to use.
Adapted from Cooking Light
beta
calories
1374
fat
76g
protein
96g
carbs
77g
more
Adapted from Cooking Light
NoMayo https://nomayo.us/
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Lasagna with Leeks and Roasted Red Pepper

Lasagna with Leeks and Roasted Red Pepper
Print
4155 calories
318 g
645 g
211 g
253 g
118 g
2645 g
6862 g
75 g
0 g
73 g
Nutrition Facts
Serving Size
2645g
Amount Per Serving
Calories 4155
Calories from Fat 1854
% Daily Value *
Total Fat 211g
324%
Saturated Fat 118g
588%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 63g
Cholesterol 645mg
215%
Sodium 6862mg
286%
Total Carbohydrates 318g
106%
Dietary Fiber 33g
132%
Sugars 75g
Protein 253g
Vitamin A
419%
Vitamin C
602%
Calcium
510%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Nonstick cooking spray
  2. 1 tablespoon olive oil
  3. 4 cups chopped leeks
  4. 2 red bell peppers, washed, cored and diced or roasted red peppers, diced
  5. 1-pound mushrooms, cleaned and sliced
  6. 1/4 cup chopped fresh basil
  7. 1/2 cup shredded fat-free or light
  8. mozzarella cheese
  9. 1/1 cup grated Parmesan cheese
  10. 2 cups light ricotta cheese
  11. 1 teaspoon green peppercorns, crushed
  12. 3 cups favorite pasta sauce such as a jar of spicy red pepper
  13. 8 ounces no-boil lasagna noodles or enough for 3 layers
  14. TOPPING
  15. 2/3 cup Parmesan cheese
  16. 1/2, cup fat-free or light shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees. Spray a 12-by-8-by-2-inch lasagna pan with nonstick cooking spray; set aside.
  2. In a large nonstick skillet, warm the olive oil. Add the leeks and sauté until they soften, about 5 minutes. Add the red peppers and sauté an additional 3-4 minutes. Add the mushrooms and sauté until they give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.
  3. Meanwhile, in a medium bowl, combine mozzarella, Parmesan, ricotta and crushed green peppercorns. Mix well.
  4. Spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sautéed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture.
  5. Repeat with another layer, using ½ cup of the remaining
  6. sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
  7. Sprinkle with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. For the last 10 minutes of baking,
  8. remove the foil.
  9. Remove from oven, and let sit for 10-15 minutes before serving.
beta
calories
4155
fat
211g
protein
253g
carbs
318g
more
NoMayo https://nomayo.us/
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Potato Latkes

Potato Latkes
Print
1554 calories
291 g
372 g
25 g
48 g
5 g
1573 g
2570 g
13 g
0 g
19 g
Nutrition Facts
Serving Size
1573g
Amount Per Serving
Calories 1554
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 372mg
124%
Sodium 2570mg
107%
Total Carbohydrates 291g
97%
Dietary Fiber 21g
83%
Sugars 13g
Protein 48g
Vitamin A
11%
Vitamin C
135%
Calcium
27%
Iron
77%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 med potatoes
  2. 1 onion
  3. 2 eggs
  4. 1/2c flour
  5. 1tsp salt
  6. pepper
  7. cooking oil
Instructions
  1. Wash potatoes (don't peel)
  2. Cut small enough to fit in food processor with shredder blade
  3. After shredding 2 pototoes, shred onion
  4. Add eggs, flour and seasoning
  5. Mix together
  6. Put in cheesecloth or towel and wring out the water
  7. Add oil to wok on high heat
  8. Make into patties and toss into oil
  9. Place cooked latkes on paper towel to soak up oil
Notes
  1. Serve with sour cream and/or apple sauce
beta
calories
1554
fat
25g
protein
48g
carbs
291g
more
NoMayo https://nomayo.us/
Posted on

Alice’s Mushroom Soup

Alice's Cream of Mushroom Soup
Serves 6
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1lb mushrooms
  2. 5T butter
  3. 2T flour
  4. 1 can condensed beef broth
  5. 1 slice (1/2") onion
  6. 2 bay leaves
  7. 1/2 t basil leaves, crumbled
  8. 1/4 t salt
  9. 1/8 t ground white pepper
  10. 3 cups milk or light cream
Instructions
  1. Clean and dry mushrooms
  2. In large saucepan, heat 4tb of the butter
  3. Add mushrooms and saute over high heat until browned
  4. Remove and set aside
  5. In same saucepan, heat remaining 1T butter; stir in flour
  6. Gradually add broth
  7. Add onion, bay leaves, basil, salt and pepper
  8. Cook and stir until thickened. Add milk
  9. Cook over low heat 8 minutes, stirring occasionally (do not boil)
  10. Remove onion and bay leaves, return mushrooms to pan
  11. Heat and serve
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/