More Low Fat Vegetable Dishes

Sugar Snap Peas with Bell Peppers

1. 1/3 cup water
2. 1 large red bell pepper cut in slices
3. 1 lb.sugar snap peas
4. 1 garlic clove minced
5. 2 tlb.olive oil
6. 2 tlb.lemon juice
7. 1/2 tsp.salt

Bring water to boil in large skillet, Add red peppers,sugar snap peas, and minced garlic to skillet. Cook covered over medium heat 5 to 7 minutes until tender crisp. Toss with oil and lemon juice. Makes 6 servings.

Zesty Black Eyed Pea Salad

1. 2 cans black eyed peas,rinsed and drained
2. 1 cup chopped celery
3. 1 cup chopped green pepper
4. 3 hard boiled eggs chopped
5. 1 jar sliced mushrooms drained
6. 1 jar diced permintos drained
7. 3/4 cup lite Italian salad dressing

Combine all ingredients in a large bowl and toss gently.Cover and chill 6 to 8 hours. Stir a few times if you think about it.Serves 10

Ruby's Asparagus

1. 1 lb fresh thin asparagus spears
2. 2 tlbs. lite butter
3. salt and pepper to taste

Preheat oven to 450. Rinse and drain asparagus. Snap off tough ends. Arrange in 13 by 9 baking dish in one or two layers. Melt butter and drizzle over asparagus and season with salt and pepper. Cover with tin foil and bake until crisp, about 15 minutes.Serves 4

Oven Fried Eggplant

1. 1/2 cup seasoned crumbs
2. 1/2 tsp. salt
3. 1 small eggplant,peeled and sliced
4. 1 egg beaten

Preheat oven to 375, Grease pan,mix crumbs and salt, dip eggplant slices in egg, then coat with crumbs. arrange in pan ,bake uncovered 15 minutes, turn and bake 15 minutes longer.

Escarole with Pepper

1. 1 large head escarole
2. 2 tlb.olive oil
3. 1 1/2 cup thinly sliced onions
4. 1 red bell pepper cut in strips
5. 1 yellow pepper
6. 2 tlb.vinegar
7. 1/2 tsp.salt
8. 1/2 tsp.black pepper
9. 1/2 cup shredded cheder cheese

Place escarole in large bowl.heat oil in skillet over medium heat. Add onion and cook 3 minutes, stirring occasionally. Add peppers and cook 3 minutes more. Stir in vinegar,salt and pepper, cook 30 seconds. Toss hot pepper mixture with escarole. sprinkle with cheese.

Squash Casserole

1. 3 cups boiled and mashed squash
2. 1 medium onion minced
3. 1 1/2 cups carrots grated
4. 1 cup lite sour cream
5. 1can cream of chicken soup
6. salt and pepper to taste
7. 4 cups corn bread crumbs divided
8. 1/2 cup lite melted margarine

Preheat oven to 350. In large bowl, combine squash,onion. carrots, sour cream, cream of chicken soup. salt and pepper, add two cups breadcrumbs. Mix well, In other small bowl, mix remaining 2 cups breadcrumbs and margarine, with the mixture make a crust in baking dish..Fold in squash mixture and bake for 45 minutes. Serves 8

Sante Fe Pinto Beans

1. 1 medium green pepper diced
2. 1 medium onion chopped
3. 2 garlic cloves minced
4. 1 tsp olive oil
5. 1 can chicken chicken broth
6. 1/2 tsp.cumin
7. 1 can black beans drained
8. 1 can pinto beans drained
9. 1 can diced tomatoes with chillies undrained
10. 1 10 oz. pack frozen corn
11. 1 tlb red wine vinegar
12. 1 cup cooked rice

In large skillet sate green peppers, onion and garlic in oil for three minutes. Stir in broth and cumin. Bring to boil. Reduce heat and simmer for 15 minutes. Add all the beans, tomatoes, corn and vinegar. Heat throughly.. Serve over rice. 5 or 6 servings

Low Fat Potato Latkes

1. 2 1/2 lbs. potatoes
2. 1 cup grated onion
3. 1/2 cups grated carrots
4. 1/4 cup matzo meal
5. salt and pepper to taste
6. 4 egg whites
7. cooking spray

Mix all the ingredients well except cooking spray. Heat oven to 350. Spray muffin pan. Put 1/4 cup full of mixture in each muffin cup. Bake 45 minutes or until crisp. Serve with tart applesauce.