Healthy Vegetarian Recipes I find on TV

Guest blog post from Kathleen Tardif.
As a vegetarian who enjoys cooking healthy foods for my diet, I enjoy finding new recipes to try out and cook at home. I love flavor and love to experiment with new cuisines and ingredients. Vegetarianism is more than cutting out meat from my diet; it’s about cooking delicious meals and getting creative with every meal. One of my favorite ways to learn about new recipe ideas is to watch cooking shows and food stars on cable tv in Maryland. I use my TV to watch all my favorite shows and cooks. Not all of the recipes they make are healthy or are vegetarian, but I can usually adapt them to fit my diet needs, if I like the recipe enough.
The way they make the dish look when it’s done is usually enough to convince me to try that meal. The hard part is that the Food Network shows so many recipes all in one day, I can only choose one or two at most to make that day. I am single, so I only need to cook for myself, which makes things easier. The cooks will often cook for two, but I just cut the ingredients in half to cook for myself. Co-workers are always asking where I learned how to make such delicious meals I bring as my homemade lunches, and I attribute it all to TV cooking shows.

Healthy Vegetarian Recipes I find on TV

Sweet Cookies

Sweets like cakes, cookies and pies are some of my guilt indulging when it comes to foods. I can't control the temptation if I see this decadent pastry. Try this great dessert ideas of no-bake goodies and you might want to add this to your recipe book. I got this on the mail from My Daily Recipes.

These scrumptious sweets will bring out the monster in you -- the cookie monster, that is. Prepared with powdered sugar you'll have a hard time to destroying all of the evidence.

Ingredients
1 cup butter
1 1/2 cups powdered sugar
1 large egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tartar

Methods/steps

In a large bowl, cream butter and sugar. Beat until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and bake for 6 minutes at 350 degrees on ungreased cookie sheet. Cool, frost and decorate.

Sweet Cookies

Chocolate Cream Pie

I love cakes, it is one of my comfort foods.When I saw this Chocolate Cream Pie recipe online it made me want to try it one day. Look at that mouth watering chocolate and scrumptious filling on top. Isn't it delicious. You might want to try this one in your kitchen guys. Here is the recipe I got from yahoo.com


1. 2/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
2. 1/3 cup Dutch-process cocoa
3. 1/4 cup cornstarch
4. 1/8 teaspoon salt
5. 2 1/2 cups 2% reduced fat milk
6. 1/2 cup egg substitute
7. 1 1/2 tablespoons butter
8. 1 tablespoon vanilla extract
9. 1 (6 ounce) reduced-fat prepared graham cracker crust
10. 1 (8 ounce) container reduced-fat frozen whipped topping, thawed
11. Optional Garnish: chocolate shavings

Cooking Directions

1. Combine SPLENDA(R) Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
2. Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA(R) Granulated Sweetener to mixture, whisking until blended. Add butter and vanilla.
3. Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
4. Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
5. Spread whipped topping over pie; garnish with chocolate shavings, if desired.

Nutrition Info

Per Serving

* Calories: 251 kcal
* Carbohydrates: 30 g
* Dietary Fiber: 1 g
* Fat: 11 g
* Protein: 6 g
* Sugars: 13 g

Deliciously rich chocolate cream pie without the guilt - so you can definitely treat yourself to a few of those chocolate sprinkles on top!

Chocolate Cream Pie

Nostalgic Apple Pie

Apples are abundant in this country, so why not try the Nostalgic Apple Pie, I'm sure you and your family will love it. This apple pie is wonderfully old fashioned in flavor, but has a lot less sugar than the pies Grandma used to bake!



Ingredients:

1. 1 prepared double pie crust
2. 7 cups baking apples, thin-sliced, cored, peeled
3. 1 cup SPLENDA(R) No Calorie Sweetener, Granulated
4. 3 tablespoons cornstarch
5. 3/4 teaspoon cinnamon
6. 1/4 teaspoon nutmeg
7. 1/8 teaspoon salt

Directions:

1. Preheat oven to 425 degrees F. Place one crust into a 9-inch pie pan.
2. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA(R) Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.
3. Bake in preheated 425 degrees F oven 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Yield: 8 servings

Notes:Exchanges per serving: 1 fruit, 11/2 starches, 3 fats
source;food.yahoo.com

Nostalgic Apple Pie

Roast Chicken With Vegetables

For more yummilicious recipe for Halloween or thanksgiving or any occasion check out here
This is a complete meal-in-one -- chicken, vegetables, and potatoes -- roasted in one pan.

Ingredients
One 3-pound chicken
4 cloves garlic, peeled and left whole
3 carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 onions, peeled and quartered
4 large potatoes, peeled and quartered
2 tablespoons olive oil
2 tablespoons chopped fresh herbs (basil, oregano, chives), or 2 teaspoons dried
Salt and pepper

Preparations
Preheat the oven to 450 degrees. Place the chicken in a large roasting pan. Place 2 cloves of garlic inside the cavity. Scatter the remaining garlic, the carrots, celery, onions, and potatoes around the bird. Drizzle the olive oil over the bird's skin as well as over the vegetables and potatoes; then sprinkle with the herbs, salt, and pepper. Roast on the middle shelf for 20 minutes. Toss the vegetables and potatoes, and baste the bird with any juices accumulated at the bottom of the pan. Reduce the temperature to 375 degrees and roast another 40 to 55 minutes, or until the bird is done. To test, insert a small, sharp knife near the wing; the juices should run yellow and hot. The drumsticks should feel loose when jiggled. Carve the chicken and serve with the roasted vegetables and potatoes. (Makes 4 servings)
Variations
You can also add zucchini, eggplant, or peppers.

Roast Chicken With Vegetables