The Gastric Bypass Vegetarian

Eggs and Vegetarian Bacon

2012-01-21T22:48:00.000-08:00

I saw this recipe and tried it with morning star farms bacon. I cut the bacon pieces in half, layered the bottom and sides of a sprayed muffin tin and broke an egg in the middle of each one. Bake on 350 degrees for 6-10 mins. Watch, depends on the oven. The kids loved them and they were easy to take in the car on a papertowel on the way out the door!

Healthy Cucumber Sandwich

2012-01-18T22:41:00.000-08:00

Open faced cucumber sandwiches are delicious and healthy. Cucumbers are excellent for restoring sun damage to your skin. Take 1 slice of reduced fat/fat free multigrain bread and cover with low fat greek yogurt. Slice up a pickling or english cucumber and place on top of yogurt. Sprinkle with crushed pepercorn pepper and crushed sea salt. Follow with a nice glass of ice water!

Healthy Tips for Saving Fresh Herbs

2012-01-17T22:40:00.000-08:00

Chop Thyme or fresh parsley and measure out 1 tsp of each and put in ice trays in the freezer. You can also use egg carton trays to measure out 1 TBSP. servings. Keep in a plastic baggie in freezer for up to 1 yr. take out and throw into stews, soups and other sauces you might need for cooking! Already pre-measured!

The Beefmaster Inn's Famous Baked Onion

2011-04-11T12:38:00.000-07:00

The Beefemaster Inn is a hole-in-the-wall steak restaurant in Wilson NC. My boyfriend has the recipe for their famous baked onions and we have one at least once a week.

1 large Vidalia Onion, put in a glass bowl and fill 1/2 way with water, add 2 tbs teryaki sauce (low sodium), a spoonful of I Cannot believe Its Not Butter, sprinkle with Crazy Jane's seasoning or just salt and pepper. Cover with Saran Wrap. Put in microwave for 10 mins. Let cool for 4-5 mins.

Open the top and it just slices like butter and is delicious!

Church-Style Lemon Potatoes

2010-04-18T12:14:00.000-07:00

Once you get further along after your surgery, you will be able to eat potatoes. For me, it was about 6-7 months out. I use fresh lemon thyme from my garden that I use kitchen shears to cut them up in small pieces. The boyfriend LOVES this recipe! Enjoy!
Nicole

If you don't want to peel little potatoes, you can use larger peeled Yukons. Simply cut into large chunks, and bake as directed. Any leftover potatoes are great for potato salad the next day.

Prep Time: 28 minutes
Other Time: 40 minutes
Yield: Makes 6 to 8 servings
Ingredients

* 3 tablespoons olive oil
* 1 1/2 tablespoons butter
* 3 pounds small Yukon gold or red potatoes, peeled
* 1/4 cup lemon juice
* 4 teaspoons chopped fresh thyme
* 3/4 teaspoon salt
* 1/2 teaspoon pepper

Preparation

1. Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

2. Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.

3. Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.

Tex-Mex Tofu Tacos

2010-04-18T12:13:00.001-07:00

From Southern Living Magazine

Prep Time: 40 minutes
Yield: Makes 8 fajitas
Ingredients

* 1 (14-oz.) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick pieces*
* 1 teaspoon ground cumin
* 1 teaspoon chili powder
* 7 teaspoons vegetable oil, divided
* 1/2 medium-size sweet onion, thinly sliced
* 1 red bell pepper, cut into thin strips
* 1/2 cup chunky salsa
* 2 teaspoons cider vinegar
* 1 teaspoon salt
* 8 (6-inch) fajita-size flour tortillas, warmed

Preparation

1. Sprinkle tofu with cumin and chili powder; gently toss to coat all sides.

2. Cook half of tofu in 3 tsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side. Remove tofu, and keep warm. Repeat procedure with 3 tsp. oil and remaining tofu.

3. Sauté sliced onion and bell pepper in remaining 1 tsp. hot oil in skillet over medium-high heat 2 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Remove from heat. Serve with warm tortillas and your favorite toppings.

*1 lb. chopped cooked chicken breasts may be substituted for tofu. Cook 7 minutes, stirring often.

Note: We tested with Nasoya Extra Firm Tofu and Pace Chunky Salsa.

Note: Nutritional analysis is per fajita, not including toppings.
Nutritional Information

Calories:
169
Fat:
8.9g (sat 1.8g,mono 0.6g,poly 1.8g)
Protein:
6.5g
Carbohydrate:
15.8g
Fiber:
1.4g
Cholesterol:
0.0mg
Iron:
1.4mg
Sodium:
563mg
Calcium:
72mg

Low-Fat Marinated Cole Slaw

2010-02-20T12:51:00.000-08:00

Ingredients

3 1/2 cups cabbage, coarsely shredded
1 1/4 cups red cabbage, coarsely shredded
1 cup carrot, coarsely shredded
1 cup celery, diced
1/2 cup onion, chopped
3/4 cup cider vinegar
1/4 cup Splenda
1 1/2 tablespoons vegetable oil
3/4 teaspoons dried mustard
1/2 teaspoon celery seeds

Directions
1) Combine first 5 ingredients in a large bowl, toss gently and set aside.
2) Combine remaining ingredients in a small saucepan.
3) Heat over low heat until sugar dissolves, stirring constantly.
4) Cool dressing mixture to room temperature.
5) Pour vinegar mixture over cabbage mixture and toss to coat.
6) Cover and marinate in refrigerator for a few hours, stirring occasionally.

Squash Parmesan

2010-02-18T12:41:00.000-08:00

Ingredients -

6 small yellow Squash, sliced 1-inch thick
1/4 cup Olive Oil
1/2 cup grated reduced fat Parmesan Cheese
1 teaspoon Garlic Powder

Preparation:

1. Preheat oven to 400 F.
2. Arrange squash slices on bottom of large ceramic baking dish.
3. Drizzle olive oil over squash. Sprinkle with Parmesan cheese and garlic powder.
4. Bake 30 minutes until golden brown.

Breakfast Burritos!

2010-02-16T07:19:00.001-08:00

Flour tortillas
Egg beaters
salsa
lettuce
reduced fat cheese (Monterrey or cheddar)
grilled onions and green peppers
Morning Star Farms Crumblers

Cook the egg beaters on the stove, melt cheese on tortillas in microwave, heat up crumblers in microwave, throw on grilled onions and peppers, mushrooms add lettuce salsa and wrap it up for a delicious breakfast!

BBQ "Meatloaf" Bake

2009-10-03T08:34:00.000-07:00

recipe from Boca Burgers

Prep Time: 10 min

Total Time: 45 min

Makes: 6 servings

1 pkg. (12 oz.) frozen BOCA Ground Crumbles

1/2 cup plain dry bread crumbs

1 small onion, finely chopped

1 stalk celery, chopped

1/2 cup cholesterol-free egg product

1/2 cup barbecue sauce

1/4 cup ketchup

HEAT oven to 350°F. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients except ketchup; mix lightly. Let stand 5 min.

SHAPE into loaf in 8-inch pie plate; top with ketchup.

BAKE 35 min. or until center is done (160ºF).
BOCA KITCHEN TIPS

Easy Cleanup

Using the same 1/2-cup measuring cup, measure the ingredients in the order listed. Then, the barbecue sauce will come out easily.

Substitute

Substitute 2 beaten eggs for the egg product.

NUTRITION INFORMATION

Nutrition Bonus:
The BOCA Ground Crumbles in this meatless low-fat entree are a good source of fiber.

Diet Exchange:
1 Starch,1/2 Carbohydrate,2 Meat (VL)

BOCA-Stuffed Baked Poblanos

2009-10-01T08:30:00.000-07:00

Recipe From boca burgers

Prep Time: 50 min

Total Time: 1 hr 5 min

Makes: 8 servings

1 Tbsp. olive oil

1 cup chopped onions

2 cloves garlic, minced

1 pkg. (12 oz.) frozen BOCA Ground Crumbles

2 cups chopped seeded tomatoes

2 cans (11 oz. each) reduced-sodium corn, drained

1 bay leaf

1/2 tsp. ground cumin

1/2 tsp. black pepper

1 cup shredded reduced-fat Cheddar cheese, divided

8 poblano chiles, roasted, peeled and seeded

1/2 cup finely chopped cilantro

HEAT oven to 350°F. Heat oil in medium saucepan on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Stir in crumbles, tomatoes, corn, bay leaf, cumin and black pepper; cook 10 min., stirring occasionally. Remove from heat. Discard bay leaf. Stir in 3/4 cup cheese.

SPOON into chiles; place, filled-sides up, in single layer in greased shallow baking dish. Sprinkle with remaining cheese.

BAKE 15 min. or until cheese is melted. Sprinkle with cilantro.
BOCA KITCHEN TIPS

How to Roast, Peel and Seed Poblano Chiles

Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min.. Remove chiles from bag; place under cold running water and remove peels, being careful not to break the peels. To remove the seeds, make vertical cut in each chile. Remove small cluster of seeds attached to the base.

NUTRITION INFORMATION

Nutrition Bonus:
The poblano chiles in this low-calorie low-fat recipe are rich in vitamin C.

Diet Exchange:
1 Starch,2 Vegetable,1 Meat (L),1 Fat

Nutrition (per serving)
Calories
210

Total fat
6g

Saturated fat
2g

Cholesterol
10mg

Sodium
300mg

Carbohydrate
29g

Dietary fiber
6g

Sugars
7g

Protein
15g

Vitamin A
25%DV

Vitamin C
130%DV

Calcium
30%DV

Iron
15%DV

Note: Recipe can also be prepared using either the Natural or Organic versions of the BOCA product. Nutrition information may change.

Danish Cucumber Salad

2009-09-29T08:25:00.000-07:00

Ingredients
Convert to Metric
Convert to U.S. Standard
8 medium cucumbers
2 teaspoons salt
1/2 cup white vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper

Directions

1. Cut cucumbers into paper thin slices. Toss with salt. Marinate in salt at room temperature for one hour.
2. Drain liquid from cucumber. Add remaining ingredients and stir. Cover and refrigerate three hours before serving.

Note
Serving Size: 1/2 cup salad

Baked Salmon with Orange-Ginger Sauce

2009-09-27T08:23:00.000-07:00

2 1/2 inch piece fresh ginger root
1 cup fresh orange juice
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons fat-free half and half
1/4 teaspoon cornstarch
1/4 teaspoon salt (optional)
2 tablespoons unsalted butter, softened
2 cups frozen stir fry vegetable blend
2 (4 ounce) salmon fillets

Directions

1. Preheat oven to 450 degrees F.
2. Make sauce. Peel ginger root and slice into 10 slices. Pour orange juice into a small saucepan. Add SPLENDA® Granulated Sweetener and ginger root. Bring to a rolling boil over medium high heat. Boil 10-12 minutes or until orange juice has reduced to approximately 2 Tbsp. Remove sauce from heat. Remove ginger slices using a fork and discard. Set sauce aside.
3. Mix together the half and half, cornstarch and salt. Set aside. Whisk the softened butter, one Tbsp. at a time, into the 2 Tbsp. of orange juice. Stir until melted. Add half and half mixture. Stir well. Place saucepan back on heat. Heat over medium- high heat until boiling.
4. Remove sauce from heat and mix in a blender 15-20 seconds or until smooth and lighter in color. Set aside.
5. Prepare salmon. Place vegetables in an 8x8 inch-baking pan. Place salmon fillets on top of the vegetables. Bake in preheated 450 degrees F oven 10-15 minutes or until cooked through, but still tender.
6. Place vegetables and salmon on serving plates. Pour sauce over salmon. Serve immediately. Serve with steamed rice, if desired.

Note
Serving Size: 4 oz salmon, 3/4 cup vegetables, 2 tablespoons sauce

Roasted Asparagus with Balsamic Browned Butter

2009-09-25T07:57:00.000-07:00

Yield

8 servings (serving size: 5 spears)
Ingredients

* 40 asparagus spears, trimmed (about 2 pounds)
* Cooking spray
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 2 tablespoons butter
* 2 teaspoons low-sodium soy sauce
* 1 teaspoon balsamic vinegar
* Cracked black pepper (optional)
* Grated lemon rind (optional)

Preparation

Preheat oven to 400°.

Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired.
Nutritional Information

Calories:
45 (60% from fat)
Fat:
3g (sat 1.8g,mono 0.9g,poly 0.2g)
Protein:
1.9g
Carbohydrate:
3.9g
Fiber:
1.7g
Cholesterol:
8mg
Iron:
0.7mg
Sodium:
134mg
Calcium:
18mg

Eggplant Wraps

2009-08-22T08:54:00.000-07:00

Many of you may not know, but I have a healthy eating blog where you can find low fat, vegetarian recipes! Since I work at Spectrum and teach, I rarely get time for my artwork, so have been expressing my creativity in the kitchen recently. Below is a newly acquired recipe that I am trying this week. To find more of my collected recipes, Click HERE!

Elegant Eggplant
by Mary Lake

1 large eggplant
Salt
Olive Oil

Tomato Sauce
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 1/2 cups chopped tomatoes (if using can, drain liquid)
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Fresh ground pepper to taste
1 tablespoon chopped fresh basil (or 1 teaspoon dried)

White Bean Puree
1 15oz can of cannellini beans
1/4 cup pine nuts
2 garlic cloves, peeled and chopped
1/4 extra virgin olive oil
1 tablespoon lemon juice
1.4 teaspoon salt
fresh ground pepper
1 teaspoon fresh herbs (oregano, thyme, and basil are nice)

1 zucchini, cut into 3-inch matchsticks
1/4 cup breadcrumbs

Rinse the eggplant, cut off the top and bottom ends so that the eggplant can stand vertically on a cutting board. With a long knife, cut it vertically into slices 1/8-1/4 inch thick. The first and last slices will have too much skin for easy rolling; discard them or save them for stew. Choose your best 8 slices and gently rub both sides with salt. Place them in a colander in the sink and allow them to drip for 30 mins. This tenderizes the eggplant and removes its bitterness.

While the eggplant sits, prepare the tomato sauce. Saute the garlic in olive oil over medium heat until lightly browned, about 2-3 mins. Add the tomatoes, red pepper, salt and black pepper. Lower heat and simmer 15 mins, breaking tomatoes apart with the back of your spoon. Stir in basil and simmer over very low heat while you prepare the rest of the ingredients.

Preheat the oven to 350 degrees and return to your eggplant slices. Rinse them under the faucet and pat them dry. Brush both sides with olive oil and place on the baking sheet. Roast for 20 mins, until the thinner parts of the slices are golden brown.

While the eggplant roasts, prepare the white bean puree. Put all of the ingredients in a food processor and puree until uniform and smooth. When the roasted eggplant slices are cool enough to handle, assemble the rolls. Thinly spread about 1 tablespoon of white bean puree on the eggplant slice then lay the 3-4 zucchini matchsticks across one end. Beginning at that end, roll up the eggplant slice and place it in the baking dish, seam side down. When all of the rolls are in place, spoon the tomato sauce over them and top with bread crumbs. Bake for 25-30 mins , until the breadcrumbs are golden. Serves 4.

Causeway Caccitore

2009-08-21T08:52:00.000-07:00

By Nicole Wilkinson

Putting a coastal spin on an old recipe, I have changed some ingredients and added others. Serve over a bed of white rice.

1 15oz can stewed tomatoes
1 medium vidalia onion, chopped
1 green pepper, chopped,
1/2 cup of mushrooms (buttons cut in half)
1 chopped rib of celery
1/4 cup lemon juice
2 tablespoons minced garlic

Place all in a stock pot and simmer over high heat for 20 mins. Once onions are soft, add 1 lb of fresh peeled shrimp and 1 8oz grouper filet cut into chunks. Cover pot with lid, reduce temp to low/medium on the stove and let simmer for 15 mins.

Serve immediately over white steamed rice.

Red Pepper Hummus Bites

2009-08-14T08:43:00.000-07:00

Ingredients
12 (1/4-inch-thick) cucumber slices
1/3 Cup roasted red pepper hummus
1/4 Tsp. dried oregano
2 Tbsp. crumbled Feta cheese
Red bell pepper strips (optional)
Directions
Lay cucumber slices on flat work surface. Pat dry with paper towels.
In mixing bowl stir together hummus and oregano.
Top each cucumber slice with hummus mixture.
Arrange on serving platter. Sprinkle each with cheese and garnish with pepper strips, if desired.
Serve immediately or cover with plastic wrap and chill until ready to serve.

Grilled Bok Choy

2009-08-13T08:35:00.000-07:00

Ingredients
1 Medium head bok choy
1 1/2 Cup quartered button mushrooms
1 Small onion, cut into thin wedges
1/4 Cup chopped red bell pepper
1 Tbsp. vegetable oil
2 Tsp. peeled grated gingerroot
2 Tsp. soy sauce
1 Tsp. dark sesame oil (optional)
1 Serrano pepper, seeded and chopped
1 Clove garlic, minced
Directions
Coat grill rack with nonstick cooking spray. Preheat grill to medium-high direct heat. Cut bok choy leaves into 1 1/2-inch pieces; slice stems into 3/4-inch pieces. Combine all ingredients in large bowl; toss to coat. Place vegetable mixture toward one short end of 36x24-inch sheet heavy-duty foil. Fold one long side over to meet other long side and enclose vegetables. Fold and crimp ends loosely to enclose vegetables and leave room for expansion.
Place packet on grill. Grill, covered, 10 minutes (add 2 to 3 minutes for softer vegetables) or until vegetables are crisp-tender, turning once.

Grille Eggplant Rollup

2009-08-12T08:39:00.000-07:00

Ingredients
1 1/4 Cups bottled Greek vinaigrette
2 Tsp. lemon pepper
1 Tsp. dried basil, divided
1 Large eggplant, peeled and sliced lengthwise into 1/2-inch thick slices
1/2 Cup chopped roasted red bell pepper
1/2 Cup reduced-fat cream cheese, softened (4 oz.)
1/2 Cup crumbled reduced-fat feta cheese
1 Garlic clove, minced
1/4 Tsp. dried thyme
Directions
For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Meanwhile, combine roasted pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil in a small bowl; mix well. Chill.
Remove eggplant from marinade. Grill 3 minutes per side or until tender. Cool slightly.
Spoon 2 tablespoons feta mixture onto narrow end of each eggplant slice; roll up jelly-roll style. Cut roll into 1 1/2-inch slices; secure with toothpicks. Top with additional roasted pepper strips, if desired. Serve warm or at room temperature.

2009-08-11T08:30:00.000-07:00

Ingredients
1/3 Cup orange juice
2 Tbsp. lime juice
2 Cloves garlic, minced
1/4 Cup chopped fresh cilantro
1 Tsp. ground cumin
1/4 Tsp. salt
1/4 Tsp. pepper
1 16-oz. pkg. extra-firm tofu, drained and cut horizontally into 4 (1/2-inch-thick) slices
8 Slices Italian bread
4 Lettuce leaves
4 Tomato slices
Lowfat mayonnaise (optional)
Directions
Combine orange juice, lime juice, garlic, cilantro, cumin, salt and pepper in small bowl. Pour over tofu in large resealable plastic bag; seal and refrigerate 30 minutes.
Coat cold grill rack with nonstick cooking spray. Preheat grill to medium-high. Remove tofu from bag; discard marinade. Grill tofu 5 minutes on each side or until thoroughly heated. Remove from grill; set aside.
Grill bread 1 to 2 minutes or until lightly toasted. Immediately serve tofu on bread with lettuce, tomato and lowfat mayonnaise, if desired.

Easy Moo Shu Vegetable Wraps

2009-08-10T08:18:00.000-07:00

Ingredients
3 Green onions, cut into 2-inch pieces
3/4 Cup baby carrots, quartered lengthwise
3/4 Cup frozen whole kernel corn
2 Teaspoons vegetable oil
4 Ounces Meal Starters Morningstar Farms® Meal Starters® Chik'n Strips (about 1-1/2 cups)
2 Cups packaged cole slaw mix
3/4 Cup fresh pea pods, halved
1/4 Cup hoisin sauce
1/8 Teaspoon ground red pepper
6 (8-inch) whole wheat flour tortillas or flour tortillas, warm
Directions
Lengthwise sliver green onion pieces. In large nonstick skillet cook and stir onions, carrots and corn in oil about 2 minutes or until crisp-tender.
Stir in Morningstar Farms® Meal Starters® Chik'n Strips. Cook and stir over medium-high heat for 1 minute more. Stir in cole slaw mix, pea pods, hoisin sauce and red pepper. Cook and stir about 1 minute or until heated through.
Spoon about 2/3 cup filling onto each tortilla just below center. Fold bottom edge up. Fold in sides, covering filling.
®, ™, © 2008 Kellogg NA Co.

Balsamic Roasted Brussels Sprouts

2009-08-09T08:24:00.000-07:00

Ingredients
1 16-oz. pkg. fresh Brussels sprouts
1 Small red onion, thinly sliced
5 Tbsp. olive oil, divided
1/4 Tsp. kosher salt
1/4 Tsp. freshly ground black pepper
1 Shallot, chopped
4 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary
Directions
Preheat oven to 425°F. Combine Brussels sprouts and onion in medium bowl with 3 tablespoons of the olive oil, salt and pepper, tossing gently. Spread on lightly greased baking sheet; roast 25 to 30 minutes or until vegetables are tender and caramelized.
Meanwhile, sauté shallot in remaining olive oil in small skillet over medium-high heat 5 minutes or until tender. Add balsamic vinegar and cook 5 minutes more. Stir in rosemary and pour over Brussels sprouts

Chipotle Black Bean Burger Wraps

2009-08-08T07:43:00.000-07:00

6 8-inch flour tortillas
4 Morningstar Farms® Spicy Black Bean Veggie Burgers thawed (1 package)
1 (15-ounce) can pinto beans, rinsed and drained
1/2 Cup sliced green onions
1-1/3 Cup salsa, divided
1/2 Teaspoon chipotle chili powder or chili powder
1 Cup (4-ounces) shredded reduced-fat Cheddar cheese
3 Cups sliced lettuce
1/3 Cup fat-free sour cream
Sliced green onions (optional)
Directions
Tightly wrap tortillas in foil. Bake at 350°F about 7 minutes or until softened.
Meanwhile, cut Morningstar Farms® Spicy Black Bean Veggie Burgers into bite-size pieces. Set aside.
Use back of spoon to slightly mash beans. Stir in 1/2 cup onions, 1/3 cup of the salsa and chili powder. Spread bean mixture on each tortilla just below center. Sprinkle veggie burger pieces and cheese on top of bean mixture. Fold bottom edges of tortillas over filling. Fold in sides. Roll up. Secure with toothpicks, if necessary.
On baking sheet coated with nonstick cooking spray or lined with parchment paper, place tortilla packages, seam side up. Bake at 350°F about 15 minutes or until heated through and beginning to brown.
Arrange lettuce on six serving plates. Top with tortilla packages, removing toothpicks, if used. Spoon remaining 1 cup salsa and sour cream on top. Sprinkle with additional onion (optional).

Spicy Mango Stir Fry with Asian Patties

2009-08-07T07:40:00.000-07:00

Ingredients
1 Package Morningstar Farms® Asian Veggie Patties
1 Thai chili pepper, birdseye chili pepper, small red Serrano pepper or jalapeño pepper, seeded and thinly sliced
1/4 Cup reduced-sodium soy sauce
1 Cup grated gingerroot
2 Cloves garlic, minced
1 Tablespoon sesame oil or vegetable oil
1 Medium onion, chopped (about 1 cup)
1 Cup broccoli florets
1 Large carrot, bias-sliced (1/2 cup)
1/2 Cup sliced yellow, red or green bell pepper
3 Mangoes, peeled, pitted and sliced
1/2 Cup fresh snow peas, trimmed
1 Tablespoon chopped fresh cilantro
1 Tablespoon sliced green onion (optional)
1 Tablespoon slivered almonds, toasted (optional)
Directions
Cut each Morningstar Farms® Asian Veggie Patties into 4 strips. Place in 9 x 9 x 2-inch baking dish. Sprinkle with chili pepper.
In small dish stir together soy sauce, gingerroot and garlic. Pour over patties. Cover and refrigerate for 30 minutes.
In large nonstick wok or skillet heat oil over medium-high heat until hot. Stir-fry onion in hot oil for 1 to 2 minutes. Add broccoli, carrot and bell pepper. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in mangoes. Add snow peas, patty strips and marinade. Cook and gently stir for 1 to 2 minutes or until heated through.
Stir in cilantro. Garnish with green onion and almonds (optional). Serve immediately.
®, ™, © 2008 Kellogg NA Co.

Asian Style Lettuce Wraps

2009-08-06T07:37:00.000-07:00

Ingredients
1/4 Cup sliced green onions
4 Burgers Morningstar Farms® Grillers®, cut into 1-inch strips
3 Tablespoons reduced-sodium soy sauce
1 Tablespoon cider vinegar
1 Teaspoon ground ginger
1/8 Teaspoon ground red pepper
4 Cups packaged cole slaw mix or shredded cabbage
8 Butterhead lettuce leaves or leaf lettuce leaves
Directions
Cook onion in nonstick frypan coated with vegetable cooking spray over medium heat for 1 minute. Stir in burger strips. Cook and stir until heated through.
Combine soy sauce, vinegar, ginger, and red pepper.
Add soy mixture and cole slaw mix to burger strips. Gently toss until combined.
Spoon some burger mixture into each lettuce leaf. Wrap leaf around filling. Secure with wooden pick. Serve immediately.
®, ™, © 2008 Kellogg NA Co.