Meatless Main Dishes Lentil Stew This recipe is from Better Homes & Gardens "New Dieters Cook Book" 1 cup dry lentils 3 1/2 cups chicken broth 1 14-1/2 ounce can peeled Italian-style tomatoes, cut up 1 cup peeled and chopped potato 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped onion 2 Tablespoons snipped parsley 1 Tablespoon dried basil, crushed 1 clove garlic, minced Dash pepper Rinse and drain lentils. In a large saucepan combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or till lentils and vegetables are tender, stirring occasionally. Makes 4 servings at 282 cal, 19 g protein, 49 g carbohydrates, 2 g fat, 0 mg cholesterol, 873 mg sodium, 1,258 mg potassium. Vegetarian Chili with Rice From Better Homes & Gardens "New Dieters Cook Book". 1 15-1/2 ounce can red kidney beans, drained & rinsed 1 15 ounce can great northern beans, drained & rinsed 1 14-1/2 ounce can tomatoes, cut up 1 8 ounce can tomatoe sauce 3/4 cup chopped green pepper 1/2 cup chopped onion 1 Tablespoon chili powder 1 teaspoon sugar 1/2 teaspoon dried basil, crushed 2 cloves garlic, minced 2 cups hot cooked rice In a large saucepan combine kidney beans, great northern beans, undreained tomatoes, tomato sauce, green pepper, onion, chili powder, sugar, basil, garlic, and 1 cup water. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings. 316 calories, 15 g protein, 67 g carbohydrate, 2 g fat, 0 mg cholesterol, 881 mg sodium, 939 mg potassium per serving. Chicken Broth with Veggies Great to help the hungar cravings. 1 cup chicken broth made from 1 cup water and 1 bouillion cube or granules 1/2 cup vegetables diced (e.g. onions, celery, carrots, zucchini, mushrooms) I prefer onion and celery. Bring all the ingredients to a boil, reduce heat and simmer until vegetables at your desired tenderness. Pasta Pizza This recipe really cuts and tastes like pizza. 8 ounces uncooked angel hair pasta 1 Tablespoon and 1 teaspoon olive oil, divided 1/3 cup green pepper, chopped 1/4 cup onion, chopped 1 1/4 cup pasta sauce 1/4 cup sliced black olives 1/2 cup shredded Mozzarella cheese 1/4 teaspoon dried oregano Prepare pasta according to package directions. Drain and set aside. In a 6-inch skillet, combine one teaspoon of olive oil, green pepper and onion. Saute' over medium-high heat until vegetables are tender, about 3-5 minutes. Set aside. Heat remaining oil over medium-high heat in a 10-inch skillet. Spread pasta in skillet and cook until lightly browned on the underside, about 4-6 minutes. Turn pasta crust onto a plate. Slide crust back into skillet, browned side up. Reduce heat to medium. Spoon sauce evenly over crust. Top with prepared vegetables, black olives or any of your favorite pizza toppings. Sprinkle with mozzarella and oregano. Cover and cook about 5 minutes. Cut into wedges and enjoy. Makes 4-6 servings. I like to add broccoli cut into small pieces to my vegetable topping. Vegetable Manicotti 1 package (8 oz.) Manicotti 1 1/2 cups (6 oz.) shredded fontina cheese 1 package (10 oz. chopped spinach, thawed and well drained) or frozen broccoli can be used 1 cup shredded carrot 1 cup shredded zucchini 1 container (15 oz.) part skim milk ricotta cheese 1 egg beaten 1/4 teaspoon nutmeg 1 onion, chopped 2 Tablespoons oil 1 Tablespoon all-purpose flour 1 cup chicken broth 1/2 cup grated Parmesan cheese Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, combine 3/4 cup of the fontina cheese, the vegetables, 1 cup of the ricotta cheese, egg and nutmeg. Spoon mixture into manicotti shells, using at least 1/3 cup per shell. Place the filled manicotti shells in a single layer in greased 13x9-inch baking pan. Cook and stir onion in hot oil until tender but not browned. Stir in flour. Gradually stir in broth. Cook and stir over medium heat until mixture thickens and comes to a boil. Stir in remaining ricotta cheese. Spoon mixture over pasta. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining fontina cheese and bake 5 minutes longer or until cheese melts. Makes 8 servings. For a variation, omit chicken broth and substitute your favorite meatless marinara sauce.