"Invest in what's real.  Clean as you go.  Drink while you cook.  Make it fun!  It doesn't have to be complicated.  It will be what it will be."   Gwyneth Paltrow

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Dinner Options

Spaghetti Squash
Fettuccini Alfredo
 (gluten-free, raw)

Mushroom Stroganoff
Lentil Stew

Easy Spanish Rice  (gluten-free)
Easy Pot Pie
Spring Rolls
(gluten-free, no cooking) 
Stuffed Porkless

Shepherd's Pie



Asian Noodles
(gluten-free opt.)

(gluten-free, raw)

Raw Chili
gluten-free, raw)

Easy Crock Pot Chili
Chili Bowls
Chili Casserole

(gluten-free opt.)

Spaghetti Squash
Serves 4-6       (0 points)
Gluten Free

Preheat oven to 450 degrees.  Wash, then, cut in half and take out seeds and string. Cook the spaghetti squash in a cake pan, cut side down, covering the cut part with water.in the oven. Bake for 30 minutes or until a fork can poke into shell.  

Using a fork, scrape out the squash so that it looks stringy, like spaghetti, and place in a bowl.  Heat spaghetti sauce (try Classico: Tomato & Basil). Mix warm sauce with squash and serve.
Fettuccine Alfredo
Serves 4  
(5 points per serving)
Gluten Free

4 zucchini, peeled
1 cup nondairy milk
1 cup raw cashews, soaked 2 hours
2 tablespoons onion, minced
1/2 cup corn
1/2 teaspoon Italian seasoning
1/2 cup cauliflower, chopped
1/2 teaspoon chili powder
1/2 teaspoon sea salt

Thin slice the zucchini, using a slicer or potato peeler or a spiralizer.  Blend or process remaining ingredients until creamy.  Mix with zucchini noodles and serve.
Serves 6 (2 points per serving)

This is the best tasting meatloaf you will ever eat!

1 pkg. Gimme Lean, beef-style (Lightlife) in a tube (not crumbles)
3 slices bread, small chunked
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/4 cup ketsup
2 tablespoons tamari or soy sauce
1/2 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon sage
salt & pepper

Preheat oven to 400 degrees.  Combine all ingredients, sprinkling salt and pepper as you mix. Place into an oil-sprayed, glass bread loaf or round 8" baking dish.  Pat into a loaf or round.  (If adding vegetables on the side, add water.)  Salt and pepper.  Put a thin layer of ketsup on the top to keep moist.  Place in oven uncovered.  Bake one hour.  Check for dryness while baking and pour a little water over the top and cover with foil, if too dry.  Remove from the oven. Let stand 10-15 minutes.
Click here for Lentil Stew (4 points per cup) and Lentil Soup (3 points per serving) recipes.
Gluten Free

Easy Spanish Rice
Serves 6  (6 points per serving)
Gluten Free

1 1/2 cups brown rice, cooked (Lundberg)
1 cup salsa, chunky, mild
1/2 cup spaghetti sauce (Classico tomato & basil)
1 can corn (2 cups)
1 can black beans, drained & rinsed
8 strips faux bacon, crisped & crumbled

Heat all ingredients in a large sauce pan, stirring, and serve.  (NOTE: Add more sauce to pan, if needed.)

Click here for Pot Pie recipes:    Easy Pot Pie (4 points), Vegetarian Pot Pie (4 points),
Traditional Pot Pie (6 points)

Spring Rolls
Serves 2 (8 points: 1 point for rolls & 7 points for sauce per serving)
Gluten Free

6 rice papers, large, round
1 cup each: shredded cabbage, shredded or julienned carrots, julienned cucumbers, and mung bean sprouts or shredded lettuce
1/2 small yellow onion, minced

DIP: 1/2 cup smooth peanut butter; 1 tablespoon tamari or soy sauce; 2 tablespoon maple syrup; 2 tablespoon lemon or lime juice; 2 teaspoons sesame oil; 1 teaspoon ginger; dash of salt: Blend

Mix vegetables and onion.  Half fill a dinner plate with warm (almost hot) water.  Set one rice paper in the water, covering completely, for 1 second, then flip over.  Remove to another plate, fill with 1/4 of the vegetable mix and roll, tucking in the ends.  (It will soften even more as you roll.)  Serve with Dip.

Stuffed Porkless

Serves 6 
(4 points per serving)

1 pkg. Gimme Lean, pork-style (Lightlife) in a tube (not crumbles)
Stuffing: 2 cups soft bread crumbs (crouton-size pieces)
1 1/2 apples, unpared, chopped
1/4 cup walnuts, chopped
1/4 cup celery, chopped
1/4 cup yellow onion, diced
1 teaspoon sage
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable broth (approximately)

Preheat oven to 350 degrees.  Place a sheet of waxed paper, approximately 18" long, on counter.  Place "pork" on paper; cover with another sheet.  Using a rolling pin, flatten.  Mix stuffing, adding broth to make the mix spongy--not soupy.  Remove the top sheet of paper.  Spread the stuffing over "pork" to 1" short of ends.  Lift on end of paper to roll, and roll it off paper creating a log.  Place log in a bread pan (6 1/2" X 8 1/2"); salt & pepper.  Cover and bake 45 minutes.  Remove cover and bake 15 minutes.  If dry, add water to pan.  Remove and let cool 15 minutes.

Preheat oven to 350 degrees.  Fry onion and garlic in vegetable oil in a large pan, until tender.  Add potatoes, carrots, & beans, to barely soft.  Add garbanzo beans.  Coat vegetables with flour.  Stir in milk, tomatoes & spices, stir 5 minutes on medium.  Pour into 2-quart casserole dish.  Topper: Boil potatoes, drain, mash and season, adding milk.  Top casserole with mashed potatoes, covering completely.  Brush margarine on top, evenly.  Bake 30 minutes.
Shepherd's Pie
Serves 4  (6 points per serving)
Gluten Free

1 cup each carrots, green beans, & potatoes, diced
1 clove garlic, minced
1/2 cup each celery & onion, diced
1/4 teaspoon each thyme & basil
2 tablespoons each vegetable oil & unbleached flour
1/2 cup almond milk, 30-calorie
1 can (8-oz.) crushed tomatoes
1/2 cup garbanzo beans, cooked
1/2 teaspoon salt
1/8 teaspoon pepper
Topper: 4 medium potatoes, peeled, chunked; 1/4 cup almond milk; salt & pepper to taste and Mrs. Dash all purpose seasoning.

Baked Eggplant
Serves 4  (1 point per serving)

This eggplant can be eaten with or without spaghetti sauce (Classico Tomato-Basil).  I thick they taste great without sauce.

1 small eggplant, washed & sliced to 3/4" slices
1/2 cup oatmeal, ground
1 teaspoon Italian seasoning
1 teaspoon onion salt
1 tablespoon nutritional yeast
Preheat oven to 400 degrees.
Grind oatmeal to a flour consistency.  Rinse each slice and place in flour mix to coat.  Place on a nonstick cookie sheet.  Bake 15 minutes, then flip and bake an additional 10 minutes.  Since no oil is being used, the outside will brown only slightly.

Eggplant with Risotto and Salad
(Risotto: (3 points per serving)
Serves 12

1 medium yellow onion, chopped
2 cloves garlic, minced
8 oz. mushrooms, sliced (optional)
1# ground meatless
14 oz. extra firm, organic tofu, drained
2 teaspoons Italian seasonings
2 teaspoons onion salt
1 teaspoon dry parsley (1 T. fresh, chopped)
1 teaspoon garlic granules
1/2 t. salt
2/3 cup mayo (Vegenaise)
1 jar (26-oz.) spaghetti sauce (Classico: Tomato & Basil)
9 lasagna noodles, uncooked
3/4 cup water

Preheat oven 350º. Fry onion, garlic, & mushrooms 5 min. Add meatless, salt & pepper. Mash tofu w/spices, mayo, & 2T. spag.  sauce. In a greased 9"X13" pan layer 3 uncooked noodles. Spoon 1/3 of the tofu mixture over noodles, then 1/3 of the meatless mix, then, 1/3 of the jar of spag.  sauce. Repeat 2 more times.  Pour water around the lasagna. Tightly cover the pan w/ foil & bake 30-45 min. After 30 min., check to see if the water has been absorbed & noodles are soft. If needed, add water. If too watery, remove foil & bake 10-15

To have squash & zucchini instead of ground meatless, just add slices to frying pan with onions and mushrooms and layer where the meatless mixture would go.

To add spinach, thaw 10oz. pkg. of frozen, shredded spinach, thawed, to the tofu mixture.

1 can vegetarian refried beans

1 cup salsa, mild
8 corn tortillas
1 can enchilada sauce, mild
2 cups cheddar-flavored, shredded cheese food alternative

Preheat oven to 350 degrees.  Cover the bottom of a sauce pan with the salsa while on medium heat.  Stir in refried beans.  As the beans warm, they will spread into the salsa.  Stir until blended, then remove from heat.

Serves 4   (5 points per serving)
Gluten Free

Microwave tortillas for 30 seconds to soften.  Fill each tortilla with 1/3 cup of the bean mixture.  Top with 1/8 cup cheddar flavored shreds per tortilla.  Roll the tortilla to wrap the bean mixture and place in an oiled 9"X 13" baking dish, seam side down.  Pour enchilada sauce over tortillas, then sprinkle with remaining cheddar shreds.

Serves 4  (6 points per serving with 1 slice of bread)

Blend 1/4 cup margarine in a sauce pan with 3 tablespoons flour.  Add and blend 1 cup vegetable broth (vegetable bouillon w/1 cup water) + 1 cup almond milk.  Cook on low, stirring constantly, until "gravy" thick.  Add 1 teaspoon salt, 1 tablespoon parsley, and 2 cups chopped, cooked, vegetables (like mushrooms, peas, and celery).

Serve over toast points, biscuits, or fresh baked, buttered (margarine) bread slices.
Click here for Asian Noodles (5 points per serving) or Fettuccine w/Avocado (7 points per serving)
Gluten Free option

10-oz. flat, medium noodles
2 tablespoons coconut or vegetable oil
2 cups mushrooms, sliced
1 small onion, chopped
1 clove garlic, minced
1 1/2 cup nondairy milk
2 tablespoons flour, white, unbleached
1 tablespoon tamari or soy sauce
1/2 cup white wine
1 tablespoon agave
1 cup Tofutti Better than Sour Cream
1 teaspoon rosemary
1 pkg. ground meatless (optional)

Cook noodles according to pkg. directions. In a large saucepan fry mushrooms, onions, & garlic on medium in oil to soften; add wine.  Sprinkle flour over mixture while stirring. Stir in milk, soy sauce, agave, & rosemary & stir constantly, until thick. Stir in sour cream (& ground meatless).  Place noodles in a serving bowl & top with mushroom mix.             
Mushroom Stroganoff

Serves 6    (16 points per serving)
Click here for Vegetable Coucous (7 points per serving) or Sweet Coucous (7 points per serving)
Click here Easy Crock Pot Chili recipe Gluten Free (6 points per serving - add 1/2 cup vegan crumbles per serving for 1 point), Chili Bowls (10 points per serving), and Chili Casserole (9 points per serving). 

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