Low Calorie Vegetarian Recipes

Slow Cooker Vegetarian Chili

INGREDIENTS

• 28 oz can  tomatoes (keep juice)
• 15 oz garbanzo beans (drain)
• 2 sliced thin zucchini
• 1 chopped onion 
• 2 medium sliced carrots
• 2 medium celery stalks
• 1 diced red bell pepper
• 1/3 c chili powder
• 4 oz green chile peppers (chopped)
• 2 cloves of minced garlic
• 1 TBS  oregano  (dried)
• 2 tsp cumin
• 1 tsp salt

1. Combine all the ingredients and cook for 6-8 hours on low heat. You can also cook for 3-4 hours on high.

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Slow Cooker Spinach Marinara Sauce

INGREDIENTS

• 1/4 c olive oil
• 1 chopped onion
• 5 cloves minced garlic
• 1/3 c carrot  (grated)
• 10 oz package of chopped, frozen spinach,(drain & thaw)
• 6 oz of tomato paste
• 4.5 oz of caned, sliced mushrooms (drain)
• 2 TBS salt
• 2 TBS dried oregano
• 2 TBS dried basil
• 2 1/2 TBS crushed red pepper
• 2 bay leaves
• 28 oz of crushed & peeled tomatoes. Keep liquid. 

1. Grab a 5 quart crock pot or slow cooker.Combine all ingredients and place them into the slow cooker. Cook for four hours on high. Reduce the temperature to low and cook or an additional 1-2 hours. 

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Monterey Spaghetti

INGREDIENTS

• 4 oz of spaghetti, (break in pieces)
• 1 egg
• 1 c sour cream
• 1/4 c  Parmesan cheese, grated
• 1/8 tsp  garlic (crushed)
• 3 c of Monterey Jack cheese
• 10 oz  frozen spinach, (thaw & drain)
• 6 oz  French fried onions

1. Cook spaghetti in large pot, drain.
2. In a seperate bowl, combine sour cream, garlic and parmesan cheese.Beat eggs in small bowel and pour into above mixture. Pour into greased crock pot or slow cooker. 
3. Combine finished spaghetti, 2 c  Monterey Jack cheese,  spinach, & 1/2 of the French fried onions and add to slow cooker. Blend contents in slow cooker.
4. Cover & cook six to eight hours in slow cooker, or cook on high for three to four hours.
5. In final 30 min. of cooking, place cooker on high if cooking on low. Add the rest of  Monterey Jack cheese and French fried onions on top of the casserole. Serve with melted cheese.

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Slow Cooker Mediterranean Stew

INGREDIENTS

• 1 butternut squash (peel, seed & cube)
• 2 c eggplant (cubed w.  peel )
• 2 c zucchini (cubed)
• 10 oz  frozen okra (thaw)
• 8 oz tomato sauce from can
• 1 c  onion (chopped)
• 1 tomato (chopped)
• 1 carrot  (slice thin)
• 1/2 c vegetable broth
• 1/3 c raisins
• 1 clove garlic (chopped)
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp crushed red pepper
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika

1. Pour all of the ingredients into the slow cooker. Season the mixture with red pepper, cinnamon, cumin, paprika and turmeric. Cook for 8-10 hours on low. Make sure the vegetables are well-cooked and tender. 

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Vegetarian Enchilada Casserole

Ingredients

28 oz tomatoes (crushed, don't drain) 
14 oz  salsa (chunky)
6 oz tomato paste
30 oz canned black beans (wash & drain)

15 oz whole kernel corn (drain)
4 oz green chiles (diced)
1 1/2 TBS ground cumin
1/2 tsp garlic powder
5 totialls (corn)

2 oz drained, sliced olives