Please note that these recipes are intended to be used in conjunction with
your Eating Program as ingredient quantities are portions of your program
allowances.
All of the recipes in this category contain or are related to 'Vegetarian'.
Click on the recipe titles below to reveal the recipe. Please feel free to
recommend this to others that you know that are on Cohen's Lifestyle program.
Documents
| Recipe Titles |
| Aspargus and Feta
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| Steam aspargus from allowance, heat small pan and add feta allowance, then stir until almost melted. Add aspargus and stir through until feta has melted. Serve with crispbead.
Source: Michelle (Wattlegrove)
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| Cheesy Vegetable Bake
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Tomato (allowance)
Onion (allowance)
Cauliflour (allownce)
Asparagus (allowance)
Spinach (allowance)
Cheese (allowance)
Cook vegetables until desired softness. In a pan lightly fry the tomato and onion. Combine all the vegetables on a plate and top with cheese. Place under a grill until the cheese melts.
Source: Jen, Canberra
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| Dutch Red Cabbage
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Red cabbage (allowance)
1 apple (allowance)
cloves, cinnamon, salt and vinegar.
Roughly chop cabbage and
slice apple into a saucepan.
add spices and cook slowly.
When cooked add small amount of vinegar.
Have this with your protein allowance.
Source: A & J King (Perth)
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| Feta & Spinich Field Mushrooms
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Ingredients:
Field Mushroom (allowance)
Fetta cheese (allowance)
English Spinich (allowance)
Garlic, fresh (allowance) or granules to taste
Dried coriander, to taste
Method:
Microwave field mushroom until it steams (approx 30-60 sec's high). Steam spinich, garlic and feta then dress the mushroom. Sprinkle with coriander to taste.
Place in Oven at 120 degrees for 5 minutes until feta is golden.
A once a week treat that is worth the wait!
Source: John, Hearne Hill (Western Australia.
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| Pizza
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| Sliced tomato, mushroom, green capsicum and onion. Arrange on 2 crispbread and place under grill, cook until heated through then top with Mozzeralla slices from allowance, return to grill cook until melted. Yummy as breakfast or a quick lunch.
Source: Michelle (Wattlegrove)
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| San Choy Bow
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INGREDIENTS
Mince Beef or Chicken (allowance)
Vegetables (allowance)
- One whole lettuce leaf
- Onion
- Green Cabbage
- Mushroom
Herbs/Spices
- Lemongrass (ground)
- Ginger (ground)
- Corriander (ground)
- Chilli powder
- Garlic powder
- Salt
1/2 cup diet soft drink of choice
1 level teaspoon low fat mayonaise (allowance)
METHOD
1. Oil (Spray) frying pan and brown mince meat on a low flame
2. Heavily spice meat while cooking
3. Turn flame off and dice all vegies except lettuce leaf
4. Return meat to medium flame and add vegies and soft drink
5. Cover pan and allow all liquid to be absorbed
6. When mixture is cooked and all liquid is gone (absorbed), mix in mayonaise
7. Dish mixture into the whole lettuce leaf
8. Wrap up lettuce leaf (like a burrito) and enjoy!
NB: Excessive spicing is essential for that "peanutty" flavour.
Source: Gita (Melbourne)
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| Stuffed Mushrooms
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One large mushroom or three to four smaller ones
Capsicum, Onion, Tomato, Garlic, Zucchini. Very finely diced
Cottage Cheese (allowance)
After mushroom is weighed, weigh out remaining vegetable allowance with other vegetables.
Cook vegetables until you make a salsa type consistency. Allow to cool then add to the cottage cheese. Fill mushroom with the mixture and bake in a low oven until the mushroom is cooked. I like to use three smaller mushrooms so that you feel like you are having a meal. They are also yummy cold for a summer meal.
Source: Talented Trina Brisbane
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| Yummy Mushrooms
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Mushrooms (Allowance)
Nutmeg
Balsamic Vinegar
Spray pan with minimal olive oil spray. Lightly cook sliced mushrooms with a little nutmeg. When you can smell the nutmeg add a dash or two of balsamic vinegar and cover until cooked how you like.
Suggestion: eat with protein allowance.
Source: Free Spirit (Perth)
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