Easy recipes...

or if you are like me than these are pretty easy recipes

Here are a few more easy recipes. Just a heads up even though these are easy recipes some like the delmonico potatoes recipe require the potatoes to be refigerated over night.

Bulgur Chickpea Salad

Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

Directions
1 In a heatproof bowl, pour boiling water over bulgur.
Let stand 1 hour at room temperature.
2 In a small bowl, beat together oil, lemon juice, salt, and pepper.
Pour over bulgur; and mix with a fork.
3 Place bulgur in the bottom of a nice glass serving bowl.
Layer vegetables and garbanzo beans in this order on top of the bulgur
green onions, garbanzo beans, parsley, and carrots on top. Cover, and
refrigerate. Toss salad just before serving.
Makes 6 to 8 servings

Nutrition at a glance
Servings Per Recipe 7 Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Carbohydrates 33g
Fiber 7g

Baked Spinach

Ingredients
1/2 cup butter
8 oz cream cheese
2 pkg frozen spinach
1 pkg Lipton onion soup mix

Directions:
Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole and bake at 300°F for 45

Herb Roasted Vegetables

Ingredients
1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips

Directions
1 Preheat oven to 450 degrees F (230 degrees C).
2 Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan.
Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to
taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3 Bake for 20 minutes.
4 Remove the baking dish from the oven and add eggplant and bell pepper.
Toss to combine the eggplant and bell pepper with the other vegetables.
Return the pan to the oven.
5 Bake for 13 to 15 more minutes or until the vegetables and tender and
brown on the edges. Serve hot.

Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 202
Protein 3g
Total Fat 8g
Sodium 243mg
Carbohydrates 31g
Fiber 4g

Cottage Cheese Potatoes

Ingredients
5 potatoes
1 small onion
1 1/2 cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese

Directions
1 Place potatoes in a large pot of water and boil until tender when pierced with a fork.
2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
3 In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream.
Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition at a glance
Servings Per Recipe: 5 amount per serving
Calories 361
Protein 19g
Total Fat 19g
Sodium 448mg
Cholesterol 50mg
Carbohydrates 30g
Fiber 2g

Green Bean Casserole Extraordinaire

Ingredients
1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 1-1/2 quart casserole dish.
2 In a large skillet, melt 4 tablespoons butter or margarine.
Stir flour into the butter to make a paste. Add sour cream to
the flour-paste, stirring continually. When the mixture is hot
and bubbly stir in Swiss cheese. When the cheese has melted,
add the green beans, stirring until they are coated.
Pour the entire mixture into the prepared casserole dish.
3 In a small skillet, melt the remaining 4 tablespoons of butter.
Mix the crushed corn flakes into the butter, when coated,
pour the mixture over the green bean mixture.
4 Bake for 30 minutes, or until golden brown.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g

Delmonico Potatoes

Ingredients
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) package sour cream
1 1/2 cups milk
1 cup shredded cheese

Directions
1 Bring a large pot of salted water to boil, place potatoes in the boiling water.
Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes.
Refrigerate the potatoes overnight.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt,
1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine.
In a separate small bowl, combine sour cream and milk.
4 Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish.
Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour
cream and milk mixture over the potatoes and butter layers. Top this layer with
1/2 cup of processed cheese spread. Repeat the layering process one more time.
5 Bake the casserole for one hour.