Mini Egg Muffins

Makes 2 dozen mini muffins

6 large eggs, beaten
1/2 cup finely chopped veggies
1/4 cup grated cheese

Preheat oven to 375. Spread veggies among 2 oiled mini muffin pans. Pour eggs evenly over the veggies; top with cheese. Bake 10 minutes or until set in the middle.

White Bean Sugar Cookie

Source: superhealthykids.com

• ½ c. butter, cold
• ½ cup white bean puree, cold
• 1 cup sugar
• 2 eggs
• ½ tsp. vanilla
• 3 ½ c. flour
• 1 tsp. baking powder
• 1 tsp. salt

Cream butter, bean puree, and sugar together until well mixed. Add eggs & vanilla; mix until well incorporated. Add dry ingredients and mix just until dough comes together. Transfer dough on floured surface and turn over a few times, until it is coated with flour on all sides. Using a rolling pin, roll dough out until it is uniformly about 1/3” thick. Cut out cookies using cookie cutters and place on large baking sheet. Bake cookies in a 400 degree oven for 6 min. or until undersides of cookies start to turn golden. Allow cookies to cool on baking sheet. 

Risotto-Vegetable Cakes

Source: 1,001 Low-Fat Vegetarian Recipes
Makes about 8 cakes (4 servings)

oil for frying
3/4 cup chopped onion
2 cloves garlic, minced
1 tsp oregano
1 cup arborio rice
3 cups vegetable broth
1/2 cup shredded cheddar
1/4 cup shredded Parmesan (plus extra to top)
1/2 cup finely chopped zucchini
1/2 cup finely chopped carrots
1 cup chopped bell pepper
1 egg, lightly beaten
2/3 cup seasoned bread crumbs
8 large tomato slices
salt & pepper to taste

1. Heat oil in saucepan; saute onion, garlic, & oregano about 3 minutes. Add rice & cook 3 minutes more, stirring frequently.
2. Heat broth to simmering in separate saucepan; reduce heat to low to keep broth warm. Add broth to rice mixture 1/2 cup at a time, stirring over medium heat until broth is absorbed before adding next 1/2 cup. Continue until rice is cooked & mixture is creamy (20-25 mintes). Stir in cheeses; cool to room temperature.
3. Turn broiler to low. Saute zucchini, carrots, & bell pepper in oiled skillet until tender, 5-8 minutes. Stir into rice mixture; stir in egg & bread crumbs. Form mixture into 8 patties & broil about 5 minutes per side. Top each patty with tomato slice & sprinkle lightly with Parmesan, salt & pepper. Broil until browned, 2-3 minutes.