Happy Anniversary to MiPlato We all remember that MyPlate's anniversary is in June, but the anniversary of MiPlato, the Spanish edition of MyPlate, can sometimes get forgotten during the back-to-school hustle and bustle. Well, here at Food and Health, we're not about to let that happen. September marks the second anniversary of MiPlato, and we're here to celebrate it! Serves: 4 | Serving Size: 2 cups Total Time: 100 min | Prep: 10 min | Cook: 90 min Ingredients:
2 tablespoons olive oil 1 onion, chopped 1 shallot, minced garlic – minced – 2 cloves 1 tablespoon Italian seasoning pinch rosemary 1 bayleaf black pepper to taste 2 small eggplant, diced large 1 yellow squash, diced large 1 zucchini, diced large 1 cup mushrooms, quartered 1 red or green bell pepper, diced large 2 cans no-salt-added diced tomatoes 1 cup water or low-sodium broth
garnish: 1 tsp parsley Directions:
Saute the olive oil, onion, shallot and garlic until translucent, about 3 minutes.
Add the rest of the ingredients, except the parsley and bring to a boil. Transfer into an oven-proof dish and bake for 1.5 hours, covered, at 350 degrees. Chef's Tips: You can also cook in a slow cooker for 2 hours on high. You can roast along with spaghetti squash and yams for a nice roasted vegetarian meal. If you don't have shallots just use a little more onion or omit them all together. | A diet high in meat, fatty dairy products, eggs and other sources of animal fats, increases the risk of prostate cancer and cardiovascular disease. A low-fat, high-fiber, more vegetarian diet and increased exercise should dramatically reduce mortality from both cardiovascular disease and prostate cancer. Here are some exciting Food and Health links to perk up your October: Home Run Cooking Book and Demo Program Deal Price Discount + FREE SHIPPING $49.00 37% Price valid until Monday, September 30 Cheers and have a great week... Judy Doherty, PC II Publisher 800-462-2352 |
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