Category Archives: vegetarian

Teresa’s Vegetable Stir Fry

image

Vegetable Stir Fry

Vegetables of your choice, chopped (I used two onions, 6 zucchini, 3 bell peppers, 2 whole garlic, minced which is about 4-6 cloves of garlic)
2 TBS Olive oil
Approx 1/2 to 3/4 cup Lite Soy sauce
1/2 tsp ginger
Black pepper to taste
Approx 3 tsp Chili powder or Chili Flakes
3 TBS Corn Starch
1 1/2 cups hot water

1 lb Angel Hair Pasta

In large sauce pan on hi, heat olive oil. Add vegetables and spices except soy sauce. Stir frequently. Let cook approx 5 min then add soy sauce. Cook approx 2 min more and season to taste, then put cornstarch into large coffee mug and pour hot liquid from sauce pan over cornstarch. Stir until well blended and pour over vegetables. Add water. Cook until desired thickness.

Serve with cooked angel hair pasta (or cooked rice).

Teresa’s Breakfast Burrito

image

In May 2014, I learned that I needed to stop eating meat due to an enzyme found in it that was making me very sick. I decided to start making healthier choices for my diet when I became a vegetarian and have lost a little over 30 lbs so far on this journey. One way I have stayed on track with this new way of eating is to eat a high protein, low carb breakfast.  Today I am sharing my breakfast burrito recipe.

imageimageimage

Teresa’s Breakfast Burrito

1 dollop Country Crock Spread (or use butter)

1/4 onion, chopped

2 large eggs

1 small soft tortilla shell

1 handful shredded cheese (see picture above)

Side dish suggestions:

sour cream

guacamole (click pic above for my recipe)

pico or salsa (click pic above for my recipe)

In a plate, place a tortilla shell and sprinkle one side with cheese, as pictured above. Set aside.

In medium skillet on medium heat, add a dollop of Country Crock Spread and melt. Add onions and sauté until lightly brown. Do not overcook.  Next crack two eggs and add to the onions. Scramble lightly.  Place cooked egg over cheese onto prepared tortilla. Fold over tortilla and place in the now dry skillet over medium to low heat. Tortilla will be full.  Brown on both sides being careful not to burn the tortilla. Serve with your favorite side dishes. I listed my favorites above and if you click the two pictures, it will take you to my recipes for those dishes.  I made this with a small tortilla she’ll because of my dieting goals, but if you are not dieting, you can use a large tortilla instead.  Enjoy!

Teresa’s Omelette

imageimage

Have you ever wanted to make a big ole omelette but didn’t know where to start? I used to be that way, but with trial and error I have learned to make them over the years enough to suit my fancy.  The following recipe can be made either with meat or as a vegetarian omelette.

Country Crock Spread

1/4 onion, chopped

1/2 bell pepper, chopped

4 large eggs

a large handful of shredded cheese (I used the cheese pictured)

*for meat option, your choice of a handful cooked ham, 3 slices bacon or whatever cooked meat you want to add…

In a skillet, add a couple spoonfuls of Country Crock Spread and melt at medium heat. Add chopped onion and bell pepper. Sautée until cooked. Remove from

heat and set aside in a small bowl.  In a medium mixing bowl, crack four eggs and beat well with a fork. Add three heaping spoons of Country Crock Spread to skillet and melt over medium heat. Pour in eggs. Cook over medium heat and when bubbly on bottom and the runny texture on top decreases slightly, add the peppers, onions and cheese (and meat if choosing this option) to one side of omelette and using large spatula, carefully flip half of omelette over mixture to fully cover the inner portion that was just added. Cook until lightly golden on both sides and no egg is running out. Turn once. Serve with biscuits or toast.  If it is difficult to turn omelette, try using two spatulas instead of one.