Here are a couple of vegetarian dishes I made over the last two weeks, They're really good.
Carrots Lyonnaise Serves 4
- 1 lb baby or bulk carrots, pared
- 1 small green bell pepper, sliced
- 1 medium onion, sliced
- 2 Tbsp margarine
- 3 Tbsp brown sugar (or use Splenda brown sugar mix at 1.5 Tbsp)
- 1/4 tsp salt
- Dash of pepper
- Water, about 2 Tbsp
In a heavy skillet, melt the margarine then add onions and bell pepper. Saute until softened. Cut carrots into 2" lengths and add to pan with brown sugar. Add just enough water to prevent scorching. Cover and cook for about 25 minutes, adding water as needed, or until the carrots are tender and most of the water has evaporated. shake the pan often until carrots are glazed and pan sauces are reduced.
Cheddar-stuffed Zucchini Serves 8
- 4 medium zucchini or about 1 lb
- 3/4 cup (3 oz) shredded Cheddar cheese
- 1/2 cup bread crumbs
- 2 tsp minced onion
- 1/4 tsp salt
Cut ends from the zucchini and rinse. Place the zucchini in a medium saucepan and cover with water. Bring to a boil the reduce heat and return to a boil for 15 minutes. Drain the water and replace with cold water to chill the zucchini. Cut the zucchini in half, lengthwise and carefully scoop out the cores with a teaspoon. Chop the cores. In a foil-lined pan, arrange the zucchini shells close together. In a medium-sized bowl, combine the chopped cores, cheese, crumbs, minced onion, and salt. Mix well. Spoon the mixture into the shells and bake at 350 degrees for 15 minutes or until the cheese is melted.