Archive for the Category » Vegetarian «

Electric Skillet Turkey Tetrazzini

Unit: Electric Skillet, Royal Prestige Whisk
2 cups shredded turkey, cooked
1 medium onion, chopped
3 Tbsp Butter
3 Tbsp Flour
3 cups Stock
3 Cloves Fresh Garlic, minced
1 1/2 cups half and half
8 oz mozzarella cheese block (#1 blade, divided)
1 cup plain greek yogurt
2 cups kale, finely chopped
1 tomato, chopped
1 cup chopped mushrooms
1 lb. thin spaghetti
Italian Seasoning
Cajun Darn Good
1 Tbsp Lea & Perrins Worcestershire
Salt & Pepper
2 tsp olive oil

Preheat Electric Skillet to 400 degrees with olive oil. Add onion, season with Salt and pepper. Sauté until onion is translucent. Reduce heat to 370 and add butter and garlic. Whisk until butter is melted. Add Flour and whisk for 2-3 minutes (be careful not to burn the flour).

Add Stock and stir frequently until it starts to simmer. Turn skillet off and add half and half, 1/2 shredded cheese and Greek yogurt. Whisk until well combined and cheese is melted. Add all other ingredients except spaghetti and mix well. Remove 2/3 mixture and set aside in a bowl.

Add 1/2 box spaghetti broken in half and arrange evenly across skillet. Add all but 2 cups remaining mixture on top of noodles and repeat with other 1/2 box noodles and 2 cups of mixture. Top with the rest of the cheese. Turn heat to 325 and cook 20 minutes. Stir well and reduce heat to 275 for another 15 minutes. Turn heat off and let stand for 5-7 minutes.
NOTE: Chicken may be substituted for turkey. If you are Vegetarian, use vegetable stock and if you leave out the chicken, everything else remains the same.

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Bean and Cheese Taquitos

Unit: Any Saucepan, Any Skillet, Salad Machine
Vegetarian Refried Beans
White Sharp Cheddar
Corn Tortillas
Daisy Light Sour Cream
Darn Good Seasoning

Heat skillet to medium (400). Spray pan with Pam and add a couple of tortillas then spray top of tortillas. Cook 2 minutes on each side. Add Beans to the saucepan and heat on medium, stirring occasionally until they start to bubble, approx. 5 minutes.

Shred cheese on #2 blade on the salad machine and mix with beans (2 oz. of cheese per can of beans) then sprinkle darn good in beans to taste. Spread bean mixture on tortillas and roll tightly. Serve with salsa and sour cream or guacamole if desired.

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

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Fresh Apple Cobbler

Unit: Small Skillet, Food Cutter
Time: Prep 5, Cook 10


2-3 Lg apples (organic red apples are best)
1/5 box butter pecan cake mix
1 tsp cinnamon

Wash and cut apples on #5 cone into the skillet. Pour cake mix over the apples and sprinkle cinnamon on top. Place on medium heat until the pan signals. Turn heat off and wait 10 minutes.

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Sweet Southwestern Succotash

Utensil: Large skillet, Food Chopper


1 cup chopped onion (#3 blade)
1 tablespoon cumin seeds
2 teaspoons minced garlic
1 tablespoon Darn Good Seasoning
1 can (4 ounces) chopped green chiles, undrained 1 bag (16 ounces) frozen baby lima beans

1 large fresh sweet potato, peeled and diced 1/2 to 3⁄4-inch (3 cups) 1 1⁄2 cups frozen corn
2 cups cooked barley
3 tablespoons fresh minced cilantro

1 tablespoon dried parsley


Heat skillet over medium-high heat. Sauté onion until clear, about 2-3 minutes. Add cumin seeds, garlic, Darn Good Seasoning, and green chiles. Sauté 1 additional minute.

Add lima beans, sweet potato, and corn. Stir gently to combine. Cover. Reduce heat to medium. When valve starts to flutter, stir and reduce heat to low. Cook 5-10 more minutes, stirring occasionally, until vegetables are tender.

Uncover and stir in barley, cilantro and parsley.

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Berry Apple Banna Protein shake

Utensils: Juice Extractor
1 cup of Blueberries
3 or 4 Strawberries
1 Apple
1 scoop of Banana protien shake

Juice fruits and then take juice and mix with a scoop of protien and mix thoughly and enjoy, Yum!

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Cole Slaw

Utensils: Non-Electric Food Cutter

1/4 head of green cabbage
1/4 head of red cabbage
1 squash
1 zucchini
1 apple
5 little radish
1 celery
1/2  block (4oz) of cheddar cheese
Cole slaw dressing

Mix all ingredients and serve.

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Vegetable Ratatouille

1 small eggplant
1 medium onion, sliced
2 Tbsp Minced Garlic
4 medium tomatoes, quartered
1 medium zucchini, sliced (use cone #3)
1 medium green bell pepper, cut into strips
¼ cup minced parsley
1 teaspoon salt
½ teaspoon dried basil leaves (or ¼ cup fresh)
¼ teaspoon pepper
2-4 cups cooked cannelloni beans (optional)

Cut eggplant into ½-inch cubes. Cook onion and garlic in oil in skillet until tender. Add eggplant and remaining ingredients and cover. Heat until pan signals; reduce heat to medium low. Simmer, stirring occasionally, until vegetables are crisp-tender, about 5-10 minutes.

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Spinach Penne Toss Recipe | Taste of Home

Spinach Penne Toss  (Slightly Edited)

 Spinach Penne Toss

Spinach provides a delicious base for all the wonderful flavor combinations found in Kierste Wade's hearty salad. The Midland, Michigan reader writes, This salad is perfect for so many different occasions, including when company comes.”

10 ServingsPrep/Total Time: 25 min.


  • 2 cups uncooked penne pasta
  • 1 medium sweet red pepper, julienned (#2 cone on Food Cutter)
  • 1 medium onion, (#3 cone on Cutter (cut onion in 1/4s and hold skin in palm of hand as you feed it into the machine(Don't cut yourself!)))
  • 1/4 cup of Olive Oil
  • 1 package (6 ounces) fresh baby spinach
  • 3/4 cup crumbled cooked bacon
  • 1/2 cup crumbled feta cheese
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon of Darn Good Seasoning


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute red pepper and onion
  • Drain pasta and place in a serving bowl. Add the red pepper mixture,
  • spinach, bacon, feta cheese and tomatoes. In a jar with a
  • tight-fitting lid, combine the vinegar, Darn Good Seasoning and olive
  • oil; shake well. Drizzle over pasta mixture; toss to coat. Yield: 10
  • servings.
Nutrition Facts: 1 serving (1 cup) equals 179 calories,
Click here to find out more!

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Vegetable Stir Fry

Utensils: Chef Knife, Cutting Board, Food cutter, Large Skillet


2 teaspoons sesame oil
1 cup broccoli florets cut into 1-inch (2.5 cm) pieces
1 large carrot, sliced #4 blade
1 zucchini, sliced #4 blade
1 red onion cut in quarters and julienned #2 blade
1 tablespoon water
½ cup fresh mushrooms, slice #4 blade (to slice, place sideways in hopper)
¼ teaspoon fresh dill, chopped
4 cherry tomatoes, halved


Heat oil in WOK or Large Skillet over medium-high heat; add broccoli, carrots, zucchini and onion. Stir-fry 4-5 minutes. Add water, cover (close vent) reduces heat to medium-low and cook 5-7 minutes. Stir in dill, add mushroom, tomatoes, recover and cook 5 minutes or until vegetables are tender.

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