Oven Fried Vegetables

These are a baked version of the very popular fried veggies that many restaurants serve. Because they aren't deep-fried, they're much lower in fat and a lot healthier. Served plain or with a dip, they're at least as tasty as (we think better than) their fattier relatives.

1 tablespoon of  olive oil
1/4 cup of grated Parmesan cheese
1 egg
1 tablespoon of water
1 zucchini, cut into 1/2 x 2 inch sticks
2 cups of cauliflower florets
1 c. broccoli florets
1 pt. cherry tomatoes

1. Heat oven to 375 degrees F. In small bowl combine bread crumbs with oil. Stir in Parmesan cheese.

2. In another bowl lightly beat together egg and water. Dip zucchini, cauliflower and broccoli into egg mixture, letting excess drip off, then coat with bread crumbs. (Use a spoon to help coat the vegetables with crumbs.) Place coated vegetables on nonstick baking sheet. Bake 20 to 25 minutes until crust is crisp and vegetables are tender. Place on serving platter with cherry tomatoes and serve with favorite dip. 8 servings.

Vegetarian Cholent

1 onion, diced
4 tablespoons of oil
1 clove garlic, minced
1/4 cup of barley
1 cup of beans (1/2 c. lima beans and 1/2 c. kidney beans)
4 tablespoons of soy sauce
3 tablespoons of honey
2 tablespoons of molasses
2 tablespoons of barbecue sauce
3 large potatoes, peeled and cubed
Water to cover

Saute onion and garlic in oil until brown. Place onion and garlic and all other ingredients except potatoes in crock pot. Cook on medium high heat for 2 hours. Add potatoes and add more water to cover the potatoes. Cook 12-24 hours. Serves 6-8.

Low Sodium Cheddar Rice Stuffed Mushrooms

1 1/2 tablespoons of unsalted butter
12 button mushrooms, stems removed and wiped with a damp paper towel
3 tablespoons of sliced green onions
1 clove garlic, minced
1/2 cup of cooked long grain brown rice (about 3 tablespoons uncooked)
1/2 cup of finely shredded low sodium cheddar cheese
1/8 teaspoon of ground white pepper

Preheat oven to 350F. Melt 1/2 tablespoon of butter in a small saucepan over medium heat. Add mushrooms and cook, stirring for 1 minute. Transfer mushrooms to a baking sheet, placing them grill side up.
Melt remaining 1 tablespoon of butter in a skillet. Saute green onions for 1 minute. Add garlic, and saute for 1 minute. Turn off heat and stir in cooked rice. Turn mixture into a small bowl, and let cool for a few minutes.
Stir cheese and white pepper into rice mixture, combining thoroughly. Spoon mixture into mushroom caps, mounding above hollows. Bake for 10 minutes or until cooked through and mushrooms start to exclude liquid. Makes 1 dozen