Vegetables Recipes

4 x 8 ounce baking potatoes 2 tsp olive oil 1 cup chopped leeks 1 cup chopped onion 2 x garlic cloves minced 3/4 cup frozen whole kernel corn thawed and drained 1/2 cup lowfat cottage cheese 1/2 cup plain low-fat yogurt 1/2 tsp salt 1/4 tsp ground red pepper

# 1. Preheat oven to 375 oF. # 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. # 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside. # 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well. # 5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated.

Note:

1 tsp Vegetable oil, 1/2 cup Onion, chopped 2 cup Whole-kernel corn OR, 1 pkt (10 oz)whole-kernel, thawed 1 sm Red bell pepper, diced 1 sm Green bell pepper, diced 1/2 tsp Hot dried chile pepper, 1/4 cup Tarragon vinegar OR, 1/4 cup White wine vinegar,

* In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through.

Note:

3/4 cup Chopped onion 2 x Cloves garlic 3 tbl Olive oil 2 tbl Chili powder 1/4 tsp Basil 1/4 tsp Oregano 1/4 tsp Cumin 2 cup Finely chopped zucchini 1 cup Finely chopped carrot 28 oz Can tomatoes, drain & chop 14 1/2 oz Can tomatoes, drain & chop 15 oz Can-kidney beans,undrained 30 oz Can-kidney beans, drained And thoroughly rinsed Chopped onions, tomatoes, Lettuce, or green peppers For garnish

# 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. # 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. # 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. # 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers.

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