Side Dishes

Green Beans with Thyme and Cashews

Ingredients
1 lb. green beans
3 T sunflower oil
3 oz cashews
1 garlic clove, chopped
1 T chopped thyme

Directions
Slice beans. Boil them in lightly salted water until they are just tender, then drain. Heat oil in a skillet over medium heat. Put in cashews and stir until they are golden brown. Remove nuts. from the skillet. Increase heat and add beans and garlic. Stir until the garlic begins to brown. Mix in nuts and thyme and remove the pan from heat.

Herbed Zucchini

Ingredients
2 lbs. zucchini (unpeeled), sliced
2 vegetable bouillon cubes
1¼ t salt
½ t garlic salt
2 T dried onion flakes
2 t dried parsley flakes
¼ t leaf oregano
1 c tomato juice

Directions
Mix all ingredients together carefully in crock pot. Cover and cook on high setting for 3 to 4 hours. If thicker sauce is desired, remove cover during last hour. 6 servings

Stuffed Green Peppers

Ingredients
1 10 oz. pkg. frozen corn
1 15. oz. can red kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
¼ c chopped onion
1½ c cooked rice
1 t Worcestershire sauce
¼ salt
½ t pepper
2 c shredded, reduced-fat cheddar soy cheese (¼ c reserved)
4 sm green peppers, tops removed and seeded

Directions
Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top). Cover; cook on low 6 to 8 hours (high 3 to 4 hours). Sprinkle with ¼ cup cheese in last 30 minutes. 4 servings.

Stuffed Tomatoes

Ingredients
6 lg tomatoes
¼ head chopped lettuce
½ c chopped spinach
½ c chopped endive
¼ c corn kernels
1 shredded carrot
1 stalk chopped celery
1 chopped green pepper
¼ c sprouts
4 t caraway seeds
¼ c sunflower seeds
¼ c mayonnaise

Directions
Cut the ends off tomatoes and scoop out the insides. Combine chopped vegetables with tomato pulp. Add sprouts and seeds. Mix in mayonnaise. Fill tomatoes with mixture and cover with your favorite dressing.

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