* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon
olive oil, plus extra if needed * 1/2 large onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream
** * salt and pepper to taste
1 tablespoon
olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red pepper 2/3 cup red lentils 1 28 oz can of crushed tomatoes 2 cups water 2 tablespoon tomato paste 1 teaspoon sugar 2 teaspoons oregano salt and pepper 12 - 14 lasagna noodles 2 cups ricotta substitute * or ricotta mixture
** basil,
sliced
Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2 teaspoons
olive oil 1 cup
sliced red onion
** 1 cup
sliced orange bell pepper 1/2 cup fresh corn kernels 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -LSB-...]