Meatless Monday recipes from DawnMarie Chimel - FOX 32 News Chicago

Meatless Monday recipes from DawnMarie Chimel

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Get this Meatless Monday recipes courtesy of DawnMarie Chimel and Guidance Center Adult & Family Services in Southgate. Learn more online at www.guidance-center.org.

Spicy garbanzo bean and sweet potato burger

Ingredients:
1 sweet potato
2 cups of garbanzo beans
½ cup of brown rice flour
2 egg whites
2 T Dijon
2 T cilantro
2 T chives
2 T chili powder
1 T cumin
s/p tt
1 lime

Topping :
¼ red onion diced
½ tomato diced
1 avocado
1 lime
s/p
sprouts

Preparation:
Bake sweet potato in oven till soft, cool and peel skin off mash and set aside. In a food processer mix everything together till chunky. Form in to whatever size patties ( 6 in for full size burger, 3in for sliders). Place on parchment sheet lined sheet pan and refrigerate for a few hours to infuse flavor.

Bake in oven at 400˚ for 15 min or until cooked completely. You can also do them on the stove top, take a non-stick pan and spray with non-stick spray and cook till done.

Topping mix all ingredients except sprouts, top cooked burger with guacamole and sprouts.

Italian Lentil Burgers

Ingredients
½ red onion minced
1 c minced carrot
½ cup of marinara
½ c pesto
½ c Gluten free pancake mix
2 T Nutritional yeast
1 can of lentils ( precooked)
s/p tt

Topping:
1 julienne sweet onions caramelized
10 slices of fontina cheese
1 cup of Greek yogurt
3 T pesto

Preparation:
Mix all ingredients, Form in to whatever size patties (6 in for full size burger, 3in for sliders). Place on parchment sheet lined sheet pan and refrigerate for a few hours to infuse flavor.

Bake in oven at 400˚ for 15 min or until cooked completely. You can also do them on the stove top, take a non-stick pan and spray with non-stick spray and cook about 4-5 min on each side till done.

Topping: mix all topping ingredients, top cooked burger.

Patate Ripiene
Serves: 2

INGREDIENTS:
Olive oil cooking spray
2 large Russet potatoes, scrubbed
¼  cup finely chopped Vidalia
2 cloves garlic, minced
6 lightly packed cups baby spinach
¼ ea red pepper minced
tt s/p
¼  c Feta Cheese crumbled
½  cup 0% plain Greek yogurt
2T chives

INSTRUCTIONS:
Preheat oven to 425˚F. Line a large, rimmed baking sheet with foil and mist with cooking spray. Prick potatoes with a fork 
and transfer to tray. Bake for 50 minutes, turning once, until tender. Set aside to cool for 
20 minutes. Reduce oven temperature to 350˚F.
To skillet on medium-low, add onion and red pepper and sauté for 2 to 3 minutes, until softened. Add spinach and garlic sauté for 
3 to 4 minutes, stirring frequently, until wilted. Remove from heat.
If needed, cut a thin slice from long side of each potato so they sit flat on sheet. Cut an oval into the top of each potato and scoop out flesh using a spoon or a melon baller, leaving a shell about 1/3-inch thick. Reserve potato flesh for future use. 
(Make ahead: Potatoes can be baked, cooled and scooped up to 2 days in 
advance. Cover and refrigerate.)
Sprinkle potatoes with salt and pepper. Divide spinach mixture evenly among potatoes. Bake for 18 to 20 minutes. In a small bowl, combine yogurt, chives and s/p top potato

Portabella burger

Ingredients:
3 T olive oil
1 1/2 # mushrooms, roughly chopped
1/2 cup finely chopped onion
6 cloves minced garlic
1/3  cup rolled oats\
1/3 flax seed
1/3 wheat germ
1/3 cup shredded Fontina cheese
1/3 cup Italian breadcrumbs
4 eggs whites, beaten
1 T chopped chives
1T chopped Basil
1 T chopped rosemary
1 t dried oregano
s/p tt
Top with
Pesto Goat Cheese Greek yogurt and balsamic

Preparation:
Heat 1 T oil in large saucepan. Sauté the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to caramelize
In large bowl, add mushroom mixture to oats, wheat germ, flax cheese, breadcrumbs, eggs, herbs, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 T oil in large non-stick skillet, over medium heat. Sauté patties, cooking about 5 minutes on each side, or until golden brown.

Stuffed Zucchini
Makes 10

5 med-lg zucchini, yellow squash or eggplant
1 T olive oil
¼ cup Artichoke heats
½ red onion minced
5 crushed garlic cloves
½ seeded diced tomato
2 T White wine
2 T parmesan cheese
¼ cup toasted pine nuts
1 c whole wheat bread crumbs
Mixed herbs
s/p tt

Preparation:
Preheat grill, Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Chop pulp. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with s/p Heat oil in a large skillet over medium heat. Add zucchini pulp and onion; sauté 5 minutes. Add s/artichoke hearts, onion, tomato, herbs, and garlic; cook 45 seconds. Add wine; cook 1 minute or until most of liquid evaporates. Combine breadcrumbs and onion mixture in a large bowl; stir in cheese and remaining ingredients. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.  Grill on low-med for  45 minutes or until just tender.

South of the Border Spicy Baked Potato
Serves 2

2 medium russet potatoes (about 8 ounces each), scrubbed
Nonstick cooking spray
s/p tt
    
Topping:
3/4 cup mild or spicy salsa
1 cup (about 1 ounce) coarsely crumbled baked corn chips
1 cup shredded or thinly sliced Queso Blanco
1 tablespoon finely chopped jalapeño pepper
¼ cup Greek Yogurt
2 T garlic salt
2 T chopped fresh cilantro

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