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The
Vegetarian Plate/Table For Two
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Menu For Two
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This
month we've combined the Vegetarian Plate and Table
for Two into one delightful menu. With this Mexican-inspired breakfast, you can whip up a batch of biscuits flavored with banana and coffee and freeze the leftovers to enjoy later. Total Menu calories include 1 biscuit and 1/4 cup Avocado Sauce per person. The breakfast cups, colorful strawberries, and flavorful juice complete the meal. With such do-ahead convenience, you'll have time to enjoy your fiesta! Menu and recipes are from the Cooking Light Cookbook 1992, ©1991 by Oxmoor House, Inc. Ed Note: This book is now out of print but you can usually find copies for sale on eBay, which is where many cookbooks in my collection have been obtained.
2 large tomatoes (about 1 pound) Cut tomatoes in half; scoop out pulp leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain. Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400°F for 5 minutes. Remove shells from oven and set aside. Combine chopped pulp, egg substitute, and cumin in top of a double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into tomato shells. Top with cheese, crushed chips, and parsley. Bake, uncovered, at 400°F for 5 minutes or until cheese melts and tomato is thoroughly heated. Serve immediately. Yield: 2 Servings. Per Serving: 124 Cal; 4 g Total Fat; 15 g Carb; 5 mg Cholesterol; 161 mg Sodium; 93 mg Calcium; 11 g Protein. Exchanges: 1 Very Lean Meat; 1 Veg; 1 Fat.
1/2 small avocado, peeled and
coarsely chopped Combine all ingredients in container of an electric blender or food processor; top with cover and process until smooth. Cover and chill thoroughly. Serve with Mexican-Style Breakfast Cups. Yield 1/2 Cup. Per (1 Tbsp) Serving: 18 Cal; 1 g Total Fat; 1 g Carb; 00 mg Cholesterol; 7 mg Sodium; 16 mg Calcium. Exchanges: FREE up to 2 Tbsp.
1 cup all-purpose flour Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine banana, coffee and milk; stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Sprinkle 1 tablespoon flour over work surface. Turn dough out onto floured surface and knead 3 or 4 times. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Transfer to a baking sheet coated with cooking spray. Bake at 425°F for 8 to 10 minutes, or until lightly browned. Yield: 18 Biscuits. Per Biscuit: 95 Cal; 4 g Total Fat; 14 g Carb; 00 mg Cholesterol; 12 mg Sodium; 40 mg Calcium; 2 g Protein. Exchanges: 1 Starch (Carb); 1 Fat.
1 cup sliced fresh strawberries Arrange strawberries over lettuce leaves on individual salad plates. Combine honey, lime rind, and lime juice; stir well with a wire whisk. Drizzle over fruit. Yield: 2 Servings. Per (1/2-Cup) Serving: 47 Cal; <1/2 g Total Fat; 12 g Carb; 00 mg Cholesterol; 2 mg Sodium; 12 mg Calcium; <1 g Protein. Exchanges: 1 Fruit.
1 cup unsweetened orange juice Combine orange juice and syrup; stir well. Chill thoroughly. Just before serving, stir in mineral water. Yield: 2 Cups. Per (1-Cup) Serving: 66 Cal; Trace Fat; 16 g Carb; 00 mg Cholesterol; 24 mg Sodium; 11 mg Calcium; <1 g Protein. Exchanges: 1 Fruit.
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