Looking for more recipes that work with the “Half-price Mediterranean miracle diet” featured in our Septem-ber 16th issue? We’ve got ’em! They were created by Mary Flynn, R.D., Ph.D., of Brown University’s Miriam

Hospital, whose research shows that simply serving three of these plant-based recipes each week will trigger changes in your body and lifestyle that slim you down with ease. In fact, Brown’s study found that women who

tried the strategy shed up to 54 pounds without dieting. Bonus: Because this way of eating tends to reduce consumption of pricey meat and processed food, Flynn found it cut the average grocery bill in half. Enjoy!

Half-price Mediterranean miracle recipes!

Huevos Rancheros (breakfast burrito) l In 12" skillet, heat 4 Tbs. olive oil over medium heat. Add 1 cup chopped onion and cook 8-10 minutes or until soft. Add 1 can drained and rinsed black beans, stir to combine and heat 1-2 minutes. Add 1 cup canned, diced tomatoes or salsa and heat. In a separate pan, with cooking spray, cook 4 eggs, any style. If desired, sprinkle with 1 cup shredded cheese and heat until cheese melts. Remove from pan and heat 4 (6") flour tortillas in same pan, heating one at a time. To plate: put one tortilla on plate, top with bean mixture and then egg. Makes 4 servings, about $1.26 per serving.

Macaroni & Cheese with Vegetables l Cook 1 box (13.2 oz.) whole-wheat pasta as directed. Preheat oven to 350°F. Lightly coat a 13"x9"x2" glass dish with olive oil spray. In a 12" skillet, heat 6 Tbs. olive oil on medium. Add 1 cup chopped onion and 2 cups defrosted chopped broccoli; salt and pepper to taste. Cook on medium 10-15 minutes or until vegeta-bles are soft. Sprinkle 4 Tbs. white flour on vegetables and stir to mix flour com-pletely into vegetables and oil. There should be no dry flour visible. Pour in 2 cups milk and cook while mixture thickens. Cut 6 slices American cheese into pieces and add to thickened sauce. Stir in cheese until it melts. Add cooked macaroni and stir to combine. Pour into prepared dish and bake until bubbling, about 20-30 minutes. Makes 4 servings, about $1.43 per serving.

Frittata with Onions, Spinach and Rice l In a 12" oven-safe skillet, heat 6 Tbs. olive oil on medium. Stir in 1 cup chopped onion; salt and pepper to taste. Cook 8-10 minutes or until desired softness, stirring occasion-ally. Stir in 2/3 cup chopped spinach (de-frosted and squeezed dry) and cook 3-5 minutes. As vegetables cook, beat 6 eggs and 1 cup milk in small bowl. Add 3 cups cooked brown rice to the egg mixture. Pour egg mixture into skillet and spread evenly over pan. Cook on stove until mixture is set—about 5 minutes. When mixture is set, put pan under the broiler and broil about 3 minutes or until tip starts to brown. Using a metal spatula, loosen mixture sides and slide frittata out of the pan. Makes 4 servings, about $.98 per serving.

Vegetable & Bean Soup l In a large soup pot, heat 2 Tbs. olive oil over medium heat. Add 2 cups frozen, defrosted corn and cook 5 minutes. Add 4 Tbs. olive oil, 2 cups defrosted green beans and 2 cups defrosted peas; add salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally. Stir in 1 can rinsed, drained white beans and heat 3-5 minutes. Add 1 (28 oz.) can diced tomatoes and heat through. Cook to desired tenderness then add 6-8 cups vegetable, chicken or beef broth. Heat through. Makes 4 servings, $1.57 per serving.

Vegetable Lo Mein l Cook 1 box (13.2 oz.) whole-wheat spaghetti as directed. In a 12" skillet, heat 6 Tbs. olive oil on medium. Add 2 cups defrosted chopped broccoli; salt and pep-per to taste. Cook 5-8 minutes. Add 1 can sliced carrots to pan and cook 3-5 minutes. In a small bowl, combine 1/3 cup soy sauce and 2 Tbs. cold water. Add 4 tsp. corn starch or flour and stir with a fork until there are no lumps. Pour into the pan with the vegetables and stir in. Heat until sauce is thickened, about 3 minutes. Toss with cooked spaghetti. Makes 4 servings, $1.04 per serving.

If you’d like to get even more recipes and learn about Flynn’s research, visit RIFoodBank.org/Programs/RaisingtheBaronNutrition/tabid/188/Default.aspx. Photos courtesy of Getty Images.

Stuffed Zucchini l Preheat oven to 350°F. Slice 2 large zucchinis in half lengthwise. Carefully scoop out the inside and put into a bowl. Leave about 1/2" of the zucchini sides so it looks like a boat. Place zucchini boats in a casserole dish. In a pan, heat 6 Tbs. olive oil. Stir in 2 cups chopped onion and cook 8-10 minutes or until soft. Add zucchini from bowl, cook 10 minutes. Beat 2 eggs in a bowl. Add 1 cup cottage cheese, 1 cup any cheese, grated and 1 cup cooked brown rice. Add cooked onion to cheese mix and stir to combine. Divide mixture over two “boats” and sprinkle with breadcrumbs and grated Parmesan, if desired. Bake for 35-40 minutes or until cheese is bubbling and inside is cooked through. Makes 4 servings, about $1.25 per serving.

3-Veggie Fried Rice l In a 12" skillet, heat 6 Tbs. olive oil on medium. Add dried oregano or basil to taste. Stir in 1 cup chopped onion; salt and pepper to taste. Cook 5-10 minutes. While onion is cooking, slice carrots from 1 can sliced carrots in half. Stir carrots into cooked onions. Add 2 cups frozen, defrosted green beans and heat 3-5 minutes. Stir in 4 cups cooked brown rice and heat through. Makes 4 servings, $1.07 per serving.

Lentil Soup l Scrub and clean 1 pound potatoes and cut into 1" pieces. Put into a small pan and cover potatoes with cold water. Add about 1/2 tsp. salt. Cover and bring to a boil. Lower heat and cook until fork tender, about 5-7 minutes. In a large soup pot, heat 4 Tbs. olive oil over medium heat. Add 1 cup chopped onion and stir; add salt and pepper to taste. Cook about 8-10 minutes. Add 2 Tbs. olive oil and 2 cups defrosted carrots, mix and cook about 10 minutes. Add 1 1/2 cups dry lentils, 8 cups vegetable broth and herbs such as sprig fresh thyme and 2-3 bay leaves. Reduce heat to low, cover and cook 45 minutes. Makes about 10 one-cup servings, $1.14 per serving.

Baked Pasta with Chickpeasl Cook 1 box (13.2 oz.) whole-wheat pasta as directed. Preheat oven to 350°F. Coat 13"x9"x2" glass dish with olive oil spray. In a 12" skillet, heat 6 Tbs. olive oil on medium. Add 1 cup defrosted chopped peppers; salt and pepper to taste. Cook 5-8 minutes. Add 2/3 cup chopped spinach (defrosted and squeezed dry) and cook 3-5 minutes. Stir in 1 can chickpeas (drained and rinsed) and cook 3-5 minutes. Add 1 (14 oz.) can diced tomatoes and heat 2-3 minutes. Mix veggies and pasta and pour into glass dish. Top with grated Parmesan cheese, if desired. Bake 20-30 minutes or until bubbly. Makes 4 servings, $1.22 per serving.

Mashed Potato Dinnerl Scrub 2 pounds potatoes, leaving skin on, and cut into 1" pieces. Put potatoes in saucepan and cover with cold water. Add 1/2 tsp. salt, if desired. Bring water to a boil; reduce heat and gently boil potatoes until fork tender, about 10-12 minutes. In a small skillet, heat 6 Tbs. olive oil on medium. Add 1 can peas, drained, and stir to coat with oil. Cook 2-3 minutes. Add 1 can drained, rinsed cannellini beans to the peas as pota-toes finish cooking. Drain potatoes, put back into saucepan and mash. Add 1 cup milk and completely mash to desired con-sistency. Mix vegetables into potatoes. Makes 4 servings, $1.07 per serving.