Veggie Recipies

[blackadder]

I always have a hard time getting all my veggies for the day. So I've been going through a couple of my Light and Tasty magazines and trying new things.

Vegetable Slaw

3 Cups shredded cabbage
5 Plum tomatoes, seeded and chopped
1 cup fresh broccoli florets, cut into small pieces
1/2 cup chopped red onion
1/2 cup fat-free sour cream
1/4 cup reduced-fat mayonnaise
1 tbsp cider vinegar
3/4 tsp salt
1/4 tsp pepper

In a bowl, combine the cabbage, tomatoes, broccoli, cauliflower and onion. In a small bowl, combine the sour cream, mayonnaise, vinegar, salt and pepper. Pour over cabbage mixture, toss to coat evenly. Cover and refrigerate until chilled.

Yield: 6 servings

84 Calories, 5 g fat, 7mg cholesterol, 402 mg sodium, 10g carbs, 3g fiber, 3g protein

WW Points 1

[blackadder]

Wild Rice Casserole

2 tbsp cornstarch
1 cup water
1/4 cup reduced soy sauce
1 tsp reduced-sodium chicken bouilon granules
2 cups sliced celery
1 medium onion, halved and sliced
1 cup sliced fresh mushrooms
2 tbsp canola oil
2 cups coarsely shredded cabbage
1 can (8 oz) sliced water chestnuts
2 cups cooked wild rice

Combine the cornstarch, water, soy sauce and bouilon until blended. In a nonstick pan, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage an saute 2-3 minutes longer or until cabbage is just crisp-tender, stir in water chestnuts.

Stir soy sauce mixture and add to the skillet. Bring to a boil, cook and stir over medium heat for 2 minutes or until thickened. Stir in rice.

Por into an 11-in X 7-in X 2-in baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 25-30 minutes or until heared through.

Yield: 8 Servings

121 Calories, 4g fat, 0 cholesterol, 391 mg sodium, 19g carb, 4g fiber, 3g protein
WWPoints 2

[maddy]

those sound good