LOW CALORIE DISHES WITH ALL THE FLAVORS -VEGETARIAN Pistitsio, Zucchini-pinto-cottage cheese bake, Stir steamed vegetables, Orange carrots, Cabbage & pecans..lots of LOW CALORIE-GREAT FLAVORED RECIPES to keep the pounds off .

Eating well..staying trim..here are some good ideas/recipes for tasty Vegetarian dishes: (in some for vegan omit the cheese and use vegan alternatives)

PASTITSIO..a simple moussaka

usually made with ground lamb, this one use cooked beans or tempeh


Preheat oven 375F

serves 4 can be frozen after cooking

1 cup dried macaroni  cook in boiling salted water and drain well

In a large skilled
1 tbsp cooking oil/olive oil heat then add, 
1 cup diced onion
1 cup diced bell pepper
1 cup diced celery
saute , stirring until the celery is opaque.

Add 1 cup  diced peeled tomatoes or own made marinara sauce
1/2 tsp salt
1 tsp dried thyme
1/2 tsp ground cinnamon
15ozs cooked, drained beans or 10 ozs tempeh (cooked first in boiling salted water, drain and crumble)
the cooked macaroni

Simmer for 10 mins, stirring
Remove from heat and add 1/4 grated hard/strong cheese

Pour into a 10 x 6 x 2 inch oven proof baking dish/roasting pan.

In a screw top jar:
1 1/2 cups skimmed milk
3 tbsp all purpose flour
1/2 tsp salt

shake well then pour into a heavy bottomed saucepan and cook on high heat, stirring until it develops into a thick sauce.
remove from heat.

Whisk 2 medium, OR 1 large egg in a bowl..whisk in 1/2 cup of the cooled white sauce, then add to the main body of sauce and stir in well.

Pour over the bean and macaroni and sprinkle with ground cinnamon.

Bake in middle oven on a lined cookie sheet for 30-35 mins

Remove from oven and wait 10 mins before serving

This is a complete meal.

Zucchini-pinto-cottage cheese bake  serves 4

Preheat oven 375F

in a large skillet:
3 tbsp boiling water or vegetable stock
5 cups sliced zucchini ( 1/4 inch slices, not thin)
1 cup sliced  button mushrooms
1/2 cup diced onion
2 cloves garlic smashed and minced
1/2 cup diced bell pepper
3 ribs celery chopped
1/2 sweetcorn
Cook until veggies are crisp tender, remove the veggies with a slotted spoon and set aside.

place the skillet over high heat and add 1 can condensed celery soup ( or any condensed soup of choice), cook until thickened.
Add 2 cups cooked pinto beans ( or other variety of choice..or 1x15oz can rinsed and drained).
1 1/2 cups dry cottage cheese ( drained in a sieve)
2 tsp herbs of choice pref. fresh
1/2 cup chopped parsley or cilantro.
Saute to heat through
then add the cooked vegetables.
Pour into a greased ovenproof dish 12x 7 1/2x 2inch or therabouts
Sprinkle with paprika  ( may also add here some grated cheese, or bread crumbs, optional)

Bake in middle oven on a lined cookie sheet for 20-25 mins.
remove from oven and wait 10 mins for contents to settle.
Serve hot


Variations:
add chopped :
scallions 
Tomatoes
Cooked broccoli to top before serving

STIR-STEAMED VEGETABLES

IN a large wok

each dish is the same beginning:
3 tbsp boiling water
2 tbsp very finely minced ginger root ( no need to peel if fresh)
3 cloves garlic smashed and minced

heat for 2 mins high heat then add the veggies, stir round for 3-4 mins serve when crisp tender

Veggie mixes:

Tomato..sliced, wedges or small halved Peppers chopped or sliced thin Carrots sliced thin or small dice/crescents Scallions cut on a bias Celery ribs cooked on a bias Cooked beans add at the end of cooking the raw veggies Shredded cabbage, Napa Cabbage, whole Chard leaves, whole Spinach..add at the end of cooking the veggies Chard stems add at the beginning of cooking the veggies Onions sliced thin Potatoes sliced thin or diced small Green bean/fresh asparagus..bite sized pieces, add at end of cooking Green peas/sweet corn fresh or frozen; sugar peas, snow peas...added at end of cooking Cauliflower/broccoli florets..add half way cooking the vegetables Once cooked add 1/4 tsp toasted sesame oil (optional) and 1 tsp low salt soy sauce, serve at once...can be sprinkled with sesame seeds.

Make more veggies as you will be eating this without or with a much smaller portion of steamed brown rice/ wholegrain noodles.

Chili flakes or hot sauce is optional ( hot sauce does help speed up the metabolism)

Orange carrots  serves 4 side dish
2 pounds carrots, ends trimmed, and cut into 1/4's lengthwise..sticks

place in a saucepan and cover with fresh water and 1/2 tsp salt

Boil and cook for 10 mins.

Drain well.
return to pan and add
1 tbsp margarine or olive oil
1/2 cup orange juice ( fresh or bottled)
cook for 10- 15 mins until tender.
Remove the carrots and reduce the orange juice until it  2-3 tbsp left..pour over carrots and served topped with minced parsley and chopped raw nuts ( walnuts/ pecans)

Cabbage & Pecans  serves 4 side dish

This is a great side dish and actually looks and tastes.."special" and is a great addition every weekday.
Don't be tempted to use  bagged coleslaw salad mixes they are never fresh nor crunchy enough.

4 cups shredded cabbage..green or red
2 cups shredded carrots
1 cup sliced scallions

Place in a heavy bottomed saucepan and cover with vegetable stock or water , season to taste with salt & pepper.
add 1/2 tsp any dried herb of choice
bring to boil , then simmer for 10 mins
remove the cooked veggie and place in a bowl
Boil the stock to 3-4 tbsp and pour over the veggies

in a bowl mix
1/2 cup chopped pecans or walnuts
2 tsp prepared mustard
OR 
1 tbsp prepared horseradish

Mix well then add to the cooked, moist  vegetables, serve topped with minced parsley

Variation: add 2 cups of any vegetables that are in season..if they are root vegetables shred like the carrots; if tough leafy greens like the cabbage..shred, spinach and chard leaves may be left whole This is also great with leeks cooked in same way as the cabbage.