Tasty Bengal Black Bean Burger Recipe

Tasty Bengal Black Bean Burger

INGREDIENTS

• 1 pouch Tasty Bite® Bengal Lentils™
• 1 can (15 oz) black beans, drained
• 1 onion, diced
• 1/2 cup carrots, shredded
• 1/2 cup oats
• 1/4 cup cilantro, chopped
• 2 Tsp. olive oil
• 4 burger buns

PRODUCTS USED

Bengal Lentils

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STEPS

MASH Tasty Bite® Bengal Lentils™ and black beans in large bowl.
MIX onion, carrots, oats and cilantro to bean mix. Let rest 5 minutes.
FORM 4 patties.
HEAT oil over medium heat in large skillet.
COOK patties in skillet until brown; approximated 4 minutes each side.
PLACE cooked burgers on burger buns. Enjoy.

Tasty Thai Lime Stuffed Peppers Recipe

Tasty Thai Lime Stuffed Peppers

INGREDIENTS

• 2 Tbsp. olive oil
• 1/2 cup onion, diced
• 4 trumpet mushrooms, chopped
• 1 cup brocolli florets
• 1 pouch Tasty Bite Thai Lime Rice
• 4 bell peppers
• 1 cup Parmesan cheese

STEPS

PREHEAT oven to 350 degrees
HEAT oil over medium heat in a large skillet. Add onion and saute for 3 minutes or until onions are translucent. Add mushrooms and cook for 3 minutes. Add broccoli and Tasty Bite Thai Lime Rice and cook for 3 minutes.
CUT off top of peppers, remove seeds and stand upright in baking dish.
TAKE mixture off heat, fold in parmesan cheese. Fill each pepper with mixutre. Add a splash of water to the bottom of the baking dish. Bake for 20 minutes and enjoy!

Quotes by Dr Wayne W Dyer 2/15/18 to 2/18/18

Quote by Alan Alda Actor, Writer and Director

"Begin challenging your own assumptions. Your assumptions are your windows on the world. Scrub them off every once and a while, or the light won't come in "

Alan Alda
Actor, Writer and Director

Dr Wayne W Dyer Quotes 2/11/18 to 2/14/18

Beet, Mushroom and Avocado Salad Recipe

This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!).

TOTAL TIME: 0:30

PREP: 0:10

COOK: 0:20

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 4 medium portobello mushroom caps
• 1/4 c. lemon juice
• 3 tbsp. olive oil
• 1 small shallot, finely chopped
• 5 oz. baby kale
• 8 oz. precooked beets, chopped
• 2 ripe avocados, thinly sliced
• 2 sheets matzo, crushed into bite-size pieces

Directions

1. On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.
2. Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve with remaining dressing on the side.

Nutritional information (per serving): About 370 cals, 7 g protein, 32 g carbs, 26 g fat (4 g sat), 11 g fiber, 490 mg sodium

My EAGLES Football Team Won The Superbowl LII Game! YES YES YES

Crispy Tofu Bowl Recipe

Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.

TOTAL TIME: 0:30

PREP: 0:05

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 14 oz. extra-firm tofu
• 1/2 small red onion, very thinly sliced
• 1/4 c. red wine vinegar
• 1/4 c. Thai sweet chili sauce
• 1 tbsp. olive oil
• 1 seedless cucumber, chopped
• 3 tbsp. cornstarch
• 2 tbsp. vegetable oil
• 1 c. quinoa, cooked
• 2 tbsp. roasted cashew halves
• Parsley leaves, for garnish

Directions

1. Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
2. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
3. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
4. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Test Kitchen Tip: Love your tofu extra crispy? Let stand 30 minutes instead of 10.
Nutritional information (per serving): About 440 cals, 18 g protein, 45 g carbs, 20 g fat (2 g sat), 5 g fiber, 310 mg sodium.

Asian Sesame Zucchini Noodles Recipe

This stir-fry uses zucchini noodles, which are way lower
in cals and carbs than grain-based pasta.

TOTAL TIME: 0:15

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 1/4 c. packed fresh cilantro, finely chopped
• 3 tbsp. seasoned rice vinegar
• 1 tbsp. toasted sesame oil
• 2 cloves garlic, crushed with press
• 2 tsp. crushed red pepper
• 2 tsp. sugar
• 3 medium zucchini, spiralized

Directions

1. In a large bowl, whisk cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
2. Add zucchini; toss until well-combined. Serve immediately.

Nutritional Information (per serving): Calories 85; Protein 2g; Carbohydrate 12g; Total Fat 4g; Saturated Fat 1g; Dietary Fiber 2g; Sodium 575mg

More Quotes from Dr Wayne W Dyer February 2018

Dr Wayne W Dyer - Some of His February Quotes 2018