Loaded Vegetable Omelet

3 eggs, well beaten

2 tablespoons chopped green bell pepper

2 tablespoons chopped tomato, seeded 

2 tablespoons presliced fresh mushrooms

salt and black pepper to taste

Heat a large skillet coated with olive oil cooking spray over medium heat.

Add the eggs, allowing them to cover the bottom of the pan.

Cook for 3 minutes, or until the bottom begins to set.

When nearly cooked, top one half of the omelet with the bell peppers, tomato, mushrooms, zucchini, salt, and black pepper.

Carefully fold the remaining half over the filling and cook for 2 minutes, or until cooked through.

Found online (30 day meal plan)

Whole Wheat Pasta with Vegetables

6 ounces whole wheat spaghetti

2 tablespoons canola oil

1 clove garlic, chopped

1 cup thinly sliced carrots (2 medium) 

1 cup thinly sliced onions (1 medium)

1 cup frozen baby peas, rinsed and drained

1 cup frozen artichoke hearts, thawed

1/4 cup reduced-sodium vegetable broth

1/2 cup slivered fresh basil

1/4 cup grated parmesan or romano cheese

freshly ground black pepper

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

Found online (30 day meals)

Broccoli Cheese Soup

Ingredients

• 1/2 medium onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half ( or skim milk)
• 2 cups chicken stock
• 1/2 pound fresh broccoli ( florets only)
• 1 cup carrots, julienne
• 1/4 teaspoon of salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon pepper
• 8 ounces grated cheddar cheese

Instructions

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot ( I accidentally used a medium-size pan) – melt butter. Add flour and mix for 3 minutes.
3. Slowly add half- half – mixing the entire time.
4. Slowly add chicken stock- mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix till melted.
10. Serve ( hopefully in a bread bowl) and Enjoy  Found online going to try it:)

Beef and Broccoli (Crock Pot)

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.


I found this online I am going to be trying it this week:)

Chicken Pot Pie

Blend: 1/3 cup melted butter and 1/3 cup flour

1/3 cup onion chopped

1/2 tsp salt

1/4 tsp pepper

Stir in 1 3/4 cup chicken broth and 2/3 cup milk.

Boil stirring constantly for one minute.

Remove from heat. Add 2 cups cooked chicken and 10 oz of frozen peas and carrots.

Place in prepared pie crust. Slits in top of crust.

Bake at 425 uncovered for 30-35 min. Cook in stone.

Breaded Bell Peppers

4 small red bell peppers, halved, cored and seeded
2-3 Tbsp capers, chopped
10-12 black olives
2 garlic cloves, finely chopped
2-3 ounces mozzarella, grated
1-1 ½ ounces fresh white bread crumbs
½ cup water
3 Tbsp. olive oil
1 tsp finely chopped fresh mint
1 tsp chopped fresh parsley
Freshly ground pepper

Preheat 350 F. Butter a shallow ovenproof dish. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and bread crumbs. Pour over the water and olive oil and then sprinkle with the mint, parsely and freshly ground black pepper. Bake 30-40 min. until the topping is crisp and golden brown.

Cilantro Carrot Soup

1 lb carrots
1 Tbsp. sunflower oil
1 ½ ounces butter
1 onion, chopped
1 celery stalk
2 small potatoes, chopped
4 cups chicken stock
2-3 teaspoons ground coriander
1 Tbsp chopped cilantro
7/8 cup milk
Salt and pepper

1. Trim the carrots, peel if necesary and cut into chunks. Heat the oil and 1 ounce of butter in a large flameproof casserole or heavy-based saucepan and fry the onion over a gentle heat for 3-4 minutes until slightly softened but not browned. 2. Cut the celery stalk into slices. Add the celery and potato to the onion in the pan, cook for a few minutes and then add the carrots. Fry over low heat for 2-4 minutes, stirring frequently, and then cover. Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the bottom.
3. Add the stock, bring to a boil and then partially cover and simmer for a further 8-10 min. until the carrots and potatos are tender. 4. Remove 6-8 tiny celery leaves for a garnish and finely chop the remaining celery tops ( about one tablespoon once chopped). Melt the remaining butter in a small saucepan and fry the ground coriander for about one minute, stirring constantly. 5. Reduce the heat and add the chopped celery and fresh cilantro (or parsely) and fry for about one minute. Set aside. 6. Process the soup in a food processor or blender ( I used the blender) and pour into a clean saucepan. ( I just rinsed out the same pan I used) Stir in the milk, coriander/cilantro mixture and seasoning. Heat gently, taste and adjust the seasoning. Serve garnished with the reserved celery.