What are some low fat, low carb, vege recipes for dinners for one?

SUGAR SNAP PEAS with SOY SAUCE


Hands-on time: 5 minutes


Time to table: 10 minutes


Serves 4





2 teaspoons peanut oil, canola oil or olive oil


1 pound sugar snap peas


1 teaspoon dark sesame oil


2 tablespoons soy sauce


1 tablespoon white wine vinegar


Salt %26amp; pepper to taste





Heat the oil in a skillet til shimmery. Add the peas and toss well to evenly coat with oil. Stirring occasionally, cook the peas until cooked through but still bright green. Add the sesame oil and stir once or twice, then the soy sauce and vinegar. Cook til liquid dissolves. Season with salt and pepper.





Asparagus Casserole





1 (10oz) package frozen asparagus spears


1/2 (10 3/4oz) can cream of mushroom soup, undiluted


1/2 cup skim milk


1 (8oz) can sliced water chestnuts, drained


1/2 cup shredded low-fat process American cheese


Vegetable cooking spray


Instructions:





1. Begin by cooking the asparagus according to the package directions omitting any salt or fat. Drain well, and set aside.


2. Combine the soup and milk and then layer half of each of the water chestnuts, asparagus, soup mixture, and cheese in a 1 1/2-quart casserole dish coated with vegetable cooking spray.


3. Preheat your oven to 325 degree F. and then repeat the layers with the remaining ingredients.


4. Bake for 20 minutes, or until heated thoroughly.





This is a very tasty alternative for eating vegetables.





CURRIED RICE ';VEGGED UP';


Hands-on time: 15 minutes (including cooking the rice, probably 10 minutes with leftover rice)


Time to table: 25 minutes (including cooking the rice, probably 15 minutes if using leftover rice)


Makes 3 cups





2 cups water


1 teaspoon salt


1 cup uncooked rice (or 2 cups cooked rice)





1 tablespoon butter (Lisa uses 2 tablespoons, I found just one plenty rich and flavorful)


1 small onion, chopped fine


1/4 cup slivered almonds (Lisa uses toasted almonds sprinkled on top, I wanted to skip the toasting step/pan and so cooked them in the butter, first; I really liked the buttery crunch of the almonds throughout)


2 carrots, peeled, quartered lengthwise, then sliced crosswise as thin as possible (this speeds up the cooking time)


1 sweet pepper, chopped (red would be pretty, I used up a green one tonight)


1 teaspoon curry powder


1/4 teaspoon salt


1/4 teaspoon pepper





COOK THE RICE


In a medium saucepan, bring the water and salt to a boil on MEDIUM HIGH. Add the rice, stir lightly, cover and reduce the heat to MEDIUM. Cook until water is absorbed, about 15 minutes.





COOK THE VEGETABLES


While the rice cooks, in a medium skillet (use a large skillet if using leftover rice), melt the butter over MEDIUM heat. Add the onion and almonds and saute til the onions begin to soften. Add the carrots and pepper as they're prepped and cook til cooked through but still firm. Stir in remaining ingredients.





COMBINE


Stir in the rice if it's done or reduce the heat to LOW to hold the vegetables until it is. Or if you're using cooked rice, stir it in now. Let the rice warm through, stirring occasionally. Enjoy!