Red Potato Salad

allParenting Light Dijon potato salad
4 cups petite red potatoes cut in small pieces
1/2 cup red onion chopped
1/2 cup bell pepper, chopped
1 tsp Dijon mustard
1 Tbsp olive oil
1 Tbsp red wine vinegar
2 Tbsp mayonnaise

Boil potatoes in salted water until soft, approx 10 min. Drain and let cool. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Approximate Cost:$4.89

Shrimp Salad

1 head red leaf lettuce
1 lb shrimp cooked
2 eggs hard boiled and sliced
1 avocado, sliced
1/4 cup French dressing

Cut lettuce in bite-sized pieces in bowl. Arrange on top cooked shrimp, egg slices and avocado. Pour over French dressing.

Chili with Guacamole

12 oz. Ground turkey
1/4 cup Chili powder
1 Tab. Cumin
1 1/2 tea. Oregano
2 tea. Canola oil
2 cups diced Onion (1 large)
4 garlic cloved, minced
2 cans (4.5 oz. each) Chopped green chile's
1 can (28oz.) Diced tomatoes
1 can (14 oz.) Chicken broth
1 can (19 oz.) Black beans, drained and rinsed
1 can (19 oz.) Kidney Beans

Cook ground turkey until browned with the spices, breaking up the meat as it cooks. Set aside.
In a large pot cook the onions in the oil 3-5 minutes. Add garlic and chilies and cook 2-3 minutes. Add tomatoes, broth and browned meat and simmer covered for 45 minutes. Stir in black and kidney beans. Simmer covered another 15-20 minutes.

2 medium avocados
2/3 cup diced fresh tomatoes (1 medium)
2 Tab. Jalapeño, minced (1 small)
1/4 cup finely chopped red onion
2 Tab. Cilantro,  Chopped
2 Tab. Lime juice
1/4 tea. Salt or tt

Combine everything in a bowl, tossing to mix.

To serve: Spoon 2 Tab. Guacamole over 1 1/4 cups chili.

Source: Magic Foods, Barnett, Pelkman and Webb

Three Bean and Wild Rice Salad

Source: Mom on Timeout

2 cups cooked wild rice blend
1-15 oz. can Red kidney beans, drained and rinsed
1-15 oz. can Black beans, drained and rinsed
1-15 oz. can Garbanzo beans, drained and rinsed
1/2 red onion, finely chopped
1/2 cup finely chopped cilantro
1 jalapeno, sliced
3 Tab. Red wine vinegar
2 Tab. Olive oil
2-3 Tab. Sugar
1/2 tea. Salt
1/2 tea. Pepper

Combine all ingredients. Toss until well combined. Serve room temperature or refrigerate.

Modified slightly from the recipe at Mom on Timeout.


    Spaghetti with Tomato Cream Sauce - Jazz up those boring spaghetti nights with this super easy, no-fuss cream sauce made completely from scratch!
    source: **** Delicious
    This is a vegetarian variation of 

    Shrimp and Pasta in a Creamy Tomato-Basil Sauce.

  • 1 pound spaghetti
  • 2 tablespoons unsalted butter or margarine
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried or fresh basil
  • 1/2 teaspoon dried or fresh oregano
  • 1/2 teaspoon dried or fresh parsley
  • 1/2 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon balsamic vinegar
  • 3/4 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley and/or basil leaves
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  • Stir in crushed tomatoes, basil, oregano, parsley and red pepper flakes; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 15-20 minutes. Stir in balsamic vinegar.
  • Stir in milk and heavy cream until well combined and heated through, about 2 minutes.
  • Serve immediately, garnished with Parmesan and parsley, if desired.

source: modified only slightly from the recipe at  **** Delicious

Yellow Squash, Corn and Potato Chowder

2 Tab butter or margarine
3 cups chopped yellow squash
4 ears fresh corn
1 bunch scallions,  green and white parts separated
1/2 cup (@2 stalks) chopped celery
2 tsp. Salt
3 cups whole milk
1 cup vegetable broth
1 cup chopped small Yukon Gold potatoes
4 oz. +Cheddar cheese, shredded

Melt butter in a pot.  Cut corn kernals from the cobs. Set cobs aside. Add corn kernaks, squash, scallion whites, celery and salt. Cook, stirring occasionally 15 minutes.
Stir in milk, broth and potatoes.  Add corn cobs and simmer 10 minutes. Discard corn cobs.
Puree 2 cups soup and return to pot. Add 4 oz. shredded Cheddar cheese to pot. Stir to combine. Add additional salt, if desired.
Top with cheddar and scallion greens. Serve with crusty bread and butter.

Source: Real Simple

Zucchini (or other Vegetables) and Ricotta Galette

“J’aime la galette, savez-vous comment ?
Quand elle est bien faite, avec du beurre dedans.”
(“I like galette, do you know how? When it is made well, with butter inside.”)

Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes. Galette is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. In this savory recipe from the Smitten Kitchen. the crust is very flaky. It could be made with diced tomatoes and basil, or tomatoes and broccoli or mushrooms -any combination you have on hand.

For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 medium garlic clove, minced (about 1 teaspoon)
1/2 cup ricotta cheese
1/2 cup (about 1 ounce) grated Parmesan cheese
1/4 cup (1 ounce) shredded mozzarella
1 tablespoon slivered basil leaves

1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Vegetarian Eggplant "Meat"balls

cooking spray
1/2 tbsp olive oil
1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces
kosher salt
1/4 tsp black pepper
2 garlic cloves, crushed
2 tbsp chopped basil, plus leaves for garnish
1 1/2 cups Italian seasoned breadcrumbs
1 large egg, beaten
2 ounces Romano cheese, freshly grated, plus more for serving
1 tablespoon chopped flat-leaf parsley
25 ounces spaghetti sauce
spaghetti, cooked according to package
part skim ricotta cheese, for serving (optional)

Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper. Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. 
Bake until firm and browned, about 20 to 25 minutes. 
Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve r spaghetti, with ricotta cheese if desired.

Source: Skinny Taste

White Cheddar and Spinach French Bread

2 Tbsp. butter
½ c. green onions chopped
1 tsp. garlic, minced
5 c. baby spinach
¼ tsp. salt
4 oz. cream cheese
¼ c. Parmesan, grated
½ loaf French bread
4 oz. extra sharp white cheddar cheese, shredded

Preheat your oven to 400°.
In a large saute pan melt the butter and add the garlic, green onions, spinach and salt. Saute for 3-5 minutes until the spinach is wilted. Add the cream cheese to the pan and heat just until melted then add the Parmesan, stirring just until it is well incorporated.
Slice your loaf of French bread in half lengthwise and place on a lined sheet, cut sides up. Spoon the spinach mixture over both of the loaves and top with the shredded cheddar.
Bake at 400° for 15 minutes. Serve immediately.

Vegetarian Layered Sandwich

1 large round loaf bread
6 large Portobello mushrooms
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, sliced
1 small red onion, thinly sliced, and rings separated
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
basil leaves
your favorite salad dressing

Cut bread in half horizontally. Pull out the bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
Thinly slice mushrooms and fennel. Brush or drizzle with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 4 minutes per side.
Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing and cover with basil.
The second layer is made up of half the mushrooms, then salt and pepper, dressing and basil.
The third layer is peppers, salt and pepper, dressing, and basil.
The fourth layer is the remaining mushrooms, salt and pepper, dressing, and basil.
The fifth layer is fennel, salt and pepper, dressing, and basil. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.
Place top of bread on bottom half, enclosing vegetables. Wrap with plastic and let stand 45 minutes.
Unwrap sandwich. Using a large serrated knife, cut into wedges. Since it needs to rest for so long, it is a great picnic sandwich, but remember to take your serrated knife!

Vegetable Tian

This picture and recipe is from Budget Bytes.
A Tian is a mixture of roasted vegetables cooking in a shallow dish, usually with cheese or au gratin. This dish derives its name from the large, round, earthenware cooking pot used in Provence, France.
You may substitue any of the vegetables for whatever you have around the house. We used less tomato and some sweet potato and it was delicious.

1 Tbsp olive oil
1 medium onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp Italian herbs
salt & pepper, to taste
1 cup shredded Italian cheese blend

Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Spray the inside of a baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and Italian herbs. Cover the dish with glass top or foil and bake for 30 minutes. Remove the top and sprinkle over the vegetables the cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Approximate Cost: $6.60/Per Serving: $1.10

Toasted Walnut Pasta

source: Dinners, Dishes and Desserts

6 oz whole grain pasta
3 cup chopped veggies
1/2 cup olive oil
3 clove garlic, grated
1 1/2 cup walnuts, chopped
Salt and Pepper to taste

Cook the pasta according to the package directions.
In a large skillet heat the olive oil over medium heat. Add the nuts and begin to lightly toast. After a few minutes add in the veggies and the garlic, saute until veggies are crisp tender, about 5 minutes. Salt and Pepper to tastes. Toss with the cooked and drained pasta.

Three Bean Vegetarian Chili

2 Red bell peppers
3 Tablespoons olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon crushed red pepper or chili powder
1/4 teaspoon salt
4 garlic cloves OR 2 teaspoons granulated garlic powder
1 ½ cups cubed peeled butternut squash (optional)
a can no salt-added tomatoes, undrained and chopped
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained

Put all ingredients together in Crock Pot for 4-8 hours on low.

Approximate cost per plate: $1.00 
source: Hello Giggles


20 Minute Thai Noodle Bowls
Yield: 6-8 servings

1 lb. spaghetti (regular or gluten-free)
¼ c. vegetable or canola oil
1½ tsp. sesame oil
5 tbsp. soy sauce
2 tsp. rice vinegar
½ tsp. Sriracha*
¼ c. peanut butter
2 tbsp. honey
2 cloves garlic, minced
1 green onion, minced
½ red bell pepper, thinly sliced
1 carrot, julienned
⅓ c. cilantro, chopped
½ c. dry roasted peanuts, chopped and whole
¼ tsp. crushed red pepper flakes
2 tbsp. sesame seeds

Bring a large pot water to boil. Add spaghetti and cook till al dente.
Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic and minced green onion. Whisk vigorously until smooth.
Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes and sesame seeds. Toss until combined, serve and garnish as desired.

*Add more Sriracha if you like spicier noodles!

Recipe source: Life Made Simple

Sweet and Spicy Cucumber Slices

3 cucumber
2 tsp sea salt
1/2 cup rice vinegar
1/2 cup water
3 Tbsp sugar
1/4 tsp red pepper flakes
2 Tbsp dried minced onion

Place cucumber slices in a bowl, sprinkle with salt and toss well. Let sit while you prepare the marinade by combining vinegar, water, sweetener and red pepper in a small saucepan; bring to a boil. Reduce heat, cook about 10 minutes. Remove from heat and add onion. Let mixture cool to room temp and then pour over cucumbers. This can be served immediately, but for best results refrigerate until well chilled.

Approximate Cost: $4.56

Stuffed Mushrooms

4 Portobello mushrooms, de-stemmed, gills removed, and washed
1 8-oz package frozen spinach, thawed and excess water removed
1/2 cup (4-oz) cream cheese, softened
1/2 cup feta cheese
1/2 cup Parmesan cheese, divided
2 teaspoons garlic powder
salt and pepper to taste

Preheat oven to 400 degrees. Spray a cookie sheet with non stick spray. Lay each mushroom on top. Combine spinach, cream cheese, feta, half of the Parmesan, garlic powder, salt and pepper. Spoon and spread the filling inside each mushroom top. Sprinkle remaining Parmesan cheese over the tops of each mushroom and bake for 20 minutes.

Spicy Mushroom Rice


4 c. of cooked white rice
10 oz. white or button mushrooms
2 T. butter
1 shallot, sliced
1-3 jalapeno, diced
1/4 c. Marsala wine
1 T. soy sauce
1 t. salt
1/4 t. fresh ground black pepper

Start by melting the butter in a large skillet over medium-high heat.
Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
Next add the shallot, jalapeno, salt and pepper and let cook for another minute or two.
Deglaze the skillet with the Marsala wine and let reduce for 2 minutes.
Add the soy sauce and stir, then add the cooked rice.
Stir together and then season with more salt and pepper to taste if needed.

Spiced Chicken over Carrots

For The Carrots
2 lbs carrots
½ teaspoon salt
1 handful of chopped cilantro
3 cloves garlic, minced
juice of one lime
2 shallots or ½ onion, chopped
1-2 tablespoons coconut or olive oil

For The Chicken
2 leg quarters and 2 bone-in breasts
1½ teaspoons salt
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ginger
¾ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon turmeric
1-2 tablespoons coconut or olive oil

Preheat the oven to 450 degrees and remove the chicken from the fridge. You want the chicken to come to room temperature and the oven to preheat for at least 20 minutes -- just enough time for the everything else to come together.
Cut the carrots into sticks, they need to be pretty thin (1/4-1/2" diameter) to cook fully. Put the carrots in either a 16" cast iron pan or a 9 x 13 dish and toss with the salt, lime juice, garlic, cilantro, and shallots or onion. Evenly distribute oil over the carrots.
For the chicken, mix the spices and salt together. Season the underside and edges of the chicken pieces with about half of the spice mixture. Place skin side up on the carrots. Dry the skin of the chicken with a paper towel (this is to help it crisp up properly). Sprinkle the rest of the spices over the chicken and carrots, focusing on the chicken. Put some oil onto each piece of chicken.
Bake the chicken for forty-five minutes to an hour, basting once or twice. The chicken is done when the meat is tender and the juices run clear. When in doubt I test the underside of the largest quarter with a fork. The skin takes 45 minutes to cook, but the quarters can sometimes take longer then that, so lightly tent with foil if needed to keep from burning. Since back of ovens tend to be hotter, you might need to rotate the pan halfway through for even browning. Remove the chicken from the oven and let rest for 15 minutes before serving.

adapted slightly from the recipe at Worth Cooking

Southwestern Salmon Dinner

Heat broiler to high. Place 4 (or 1 1/4 lbs.) salmon fillets on a baking sheet. Brush salmon with 1 tsp olive oil. In a small bowl, combine 1 tsp chili powder, 1/2 tsp cumin and 1/4 tsp salt. Sprinkle over salmon. Broul 6 minutes.

Southwestern Side
Heat 2 tsp olive oil in a pot. Add onion slices and cook 5 minutes. Stiring, add water and starch (wheatberries, brown or wild rice, couscous, etc.) and cook according to package directions. Once cooked, add 1/4 tsp salt, 1 (15 oz.) can black beans and 1/2 cup chopped cilantro. Zest and juice 1 lime and add to starch. Serve with salmon.

(1/4 recipe, approximately)
503 calories
15 g. fat
44 g. protein
49 g. carbs
15 g. fiber
500 mg sodium

source: modified slightly from the recipe from the October 2015 issue of Family Circle magazine

Spaghetti Aglio

1 pound spaghetti
1 Tab. minced garlic cloves
2-3 teaspoons chili pepper flakes
1/2 to 2/3 cup extra-virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon of freshly ground black pepper

Cook spaghetti according to the directions on the package, until it is al dente. Strain spaghetti and place in a large serving dish. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well. Serve warm or at room temperature

Source: Yumsugar



1 head iceberg lettuce $0.87
1 can black beans $1.19
1½ cup frozen corn kernels $0.70
1 large tomato $1.23
1 bunch green onions $0.75
1½ cups shredded cheese $1.88
Tortilla strips, either homemade or store-bought
leftover taco meat, optional

Cut the head of lettuce into small pieces. Also chop the tomato and slice the green onions. Rinse the black beans in a colander to remove the starchy canning liquid. Remove the corn from the freezer and allow it to thaw.
You can either build one big salad and then serve or build individual portions. Layer the lettuce first, then black beans, corn, taco meat (if using), tomato, shredded cheese, green onion, and a few tortilla strips on top.

¾ cup plain yogurt $0.41
½ cup buttermilk $0.27
¼ cup mayonnaise $0.33
½ tsp salt $0.02
½ tsp garlic powder $0.03
¾ tsp chili powder $0.04
¼ tsp cumin $0.03
⅛ tsp cayenne pepper $0.02
Whisk together all of the ingredients for the dressing (yogurt, buttermilk, mayonnaise, salt, garlic powder, chili powder, cumin, and cayenne). 
Makes about 1.5 cups or 6 servings of ¼ cup each.

Once the tortilla strips are finished cooking, the dressing is made, and all of the salad ingredients are prepped, build the salad!

Serves: 6-8

Total Cost: $8.23
Cost Per Serving: $1.37

Slow Cooker Smoky BBQ Pulled Pork Sandwiches

Start with a 5lb pork roast and end up with 7 dinners.  Use these tips for stretching one pork loin and feed your family real food on a budget! ::
3 pounds pork roast ( 3-4 pound pork shoulder butt roast (can have bone-in) )
3 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1/3 cup liquid smoke
16-32 ounces  barbecue sauce
8 hamburger buns

Spray the inside of slow cooker with non-stick cooking spray (or use a slow cooker liner). Combine paprika, salt, pepper, garlic powder, mustard and liquid smoke in a small bowl. Rub all over the roast, covering all sides. Place lid on slow cooker and cook on low for 8-10 hours (or high 5-6 hours). Shred meat when finished and add bottle of BBQ sauce. Serve on buns with coleslaw.


Mexican Soup (3)

1.5 lb chicken breasts or thighs, boneless/skinless
4 cups chicken broth
1 (16 oz) jar salsa
2 large sweet potatoes
6 medium carrots
.5 large onion
3 cloves garlic
1 large avocado
Salt and pepper, to taste

Cut sweet potatoes, carrots, and onion into bite sized pieces.
Chop garlic.
Add cut veggies to slow cooker.
Pour in chicken broth and salsa.
Top with chicken thighs. This makes it easier to shred chicken later.
Cook on low for 6-8 hours.
Remove chicken and shred with two forks.
Return to slow cooker.
Season with salt and pepper to taste.
Serve with sliced avocado.

slightly modified from the recipe at Crafty Coin

Slow Cooker Asian Shredded Beef and Rice Noodles

1 cup beef broth
1/2 cup lower sodium soy sauce
3 Tab. Rice vinegar (or white vinegar)
1 Tab. minced ginger
1 tsp red pepper flakes
1 Tab. Creamy peanut butter
1 Tab. Brown sugar
1/8 tea. Garlic powder
1/8 tea. Onion powder
2 tea. Sesame oil
20 drops hot sauce
1 (3 lb.) Beef Chuck Roast, trimmed
12 oz. Rice noodles
6 radishes, thinly sliced
6 scallions, thinly sliced

Whisk together broth, soy sauce,  vinegar, ginger,  red pepper flakes, peanut butter, brown sugar, garlic and onion powders sesame oil and hot sauce in the slow cooker. Add beef. Cover and cook 8 hours on low.
Shred beef with two forks. Serve over noodles in a bowl with a bit of the cooking liquid. Top with radishes and scallions.

Source: modifief from the recipe in Real Simple, September 2016

Slow Cooker Asian Beef

Slow Cooker Asian Beef, Asian Beef Recipe, Easy Asian Beef

½ Cup Soy Sauce
½ Cup Mirin or Sherry
2 Tbsp Honey
2 Tbsp Dark Brown Sugar
2 Tbsp Ginger
3 Garlic Cloves, minced
½ Cup Water
2 Tsp Vegetable Oil
2 lbs Beef Chuck Roast

Whisk all ingredients in a bowl. Place steaks and marinade into slow cooker. Cook on low 6-8 hours until tender and no longer pink.

Slow Cooker 15-Bean Soup

2 Tbsp fat
1 lb dry 15-bean mix (or any single bean or combination of beans you would like)
lots of water
14.8 oz can of diced tomatoes
½ onion, chopped
dash lime juice (lemon would work too)
salt, pepper, hot sauce or any other seasonings you like
Optional: salt pork, bacon, ham, etc.

Turn the slow cooker to low and pour in oil. Add the onions & beans (and meat if you’re using it.) Quickly pour in enough water to cover the beans with 3” of water.
Cook on high for 6-8 hours or low for 10-12 hours.
30 minutes before serving add the can of tomatoes, lime juice and seasonings.
Garnish with sour cream, shredded cheddar, cilantro, etc.
Serve with rolls.

It freezes well, just add a little water to the bowl before you reheat it.

source: This Big Happy

Sesame Noodles with Chicken and Snow Peas

photo and recipe from Mommy's Kitchen
1 lb. thin spaghetti noodles or 12 - ounces, fluid thin noodles (soba noodles)
3 boneless chicken breasts, sliced into thin slices
1 bag fresh (about 1 cup) snow peas (you can use frozen in a pinch)
1/4 cup soy sauce
2 Tablespoon sugar
4 cloves garlic, minced
2 Tablespoons rice vinegar
3 Tablespoons sesame oil
½ teaspoons hot chili oil or chili garlic sauce
4 Tablespoons canola oil
2 whole green onions, sliced thin

Start the noodles in a pot of boiling water. Cook until al dente.
Whisk together the soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil and canola oil together in a bowl and set aside.
 While the noodles are cooking, saute the chicken pieces. When the chicken is cooked through add the snow peas and cook for an additional 3 - 5 minutes.
Drain the noodles and add to the chicken and snow peas. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss again.

Sauteed Brussels Sprouts

3 cups (10 oz) Brussels Sprouts, cut into quarters
2 tea. olive or canola oil
1 cup (i med.) sliced onion
1 med. red bell pepper, cut into 2 inch slivers
1 1/2 tea. caraway seeds
1/2 cup vegetable broth
3 Tab. vinegar
salt and pepper to taste

Heat oil in a skillet over med-high heat. Add the onion and bell pepper an cook, stirring often, 3-4 minutes. Add caraway seeds and cook for 30 seconds more. Add Brussels sprouts and cook for an additional 2-3 minutes. Add the broth, cover and cook until crisp-tender, about 3 minutes. Stir in the vinegar, salt and pepper.

One serving is 3/4 cup; 75 calories, 3g protein, 11g carbs., 4g fiber, 3g fat

source: Magic Foods: Simple Changes You Can Make to Supercharge Your Energy, Lose Weight and Live Longer, Robert A. Barnett, Denise Webb

Roasted Red Pepper and White Bean Pasta

12-16 oz. Whole Wheat Penne or other pasta
2 (15-16 oz.) cans Cannellini Beans
1 (7 oz) jar Roasted Red Peppers, chopped
1/2 cup Basil, chopped
Optional: 1 small can sliced mushrooms,  drained
1/4 cup Balsamic vinegar
1 Tab. Olive oil
1/2 tea. Salt
1/2 tea.  Black Pepper
1/3 cup crumbled Basil and Tomato  Feta

Cook pasta according to package directions.  Return pasta to pot after draining.  Add rest of ingredients except the Feta. Toss gently. Serve with Feta.

Source: Southern Living Cookbook

Ricotta Stuffed Zucchini

3 Zucchini, cut in half lengthwise
1 tsp Salt
1/2 tsp Pepper
1/2 cup Ricotta Cheese
1/4 cup Mozzarella Cheese, shredded
2 Tbsp Parmesan Cheese, grated
1 tsp Lemon Juice
2 tsp Basil

1/2 tsp Cayenne pepper

Preheat oven to 450 degrees F. Grease a baking sheet. Scoop out the seeds of each zucchini half with a spoon. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, basil, salt and pepper in a bowl. Divide cheese mixture between six zucchini halves. Sprinkle the Cayenne Pepper over the top of the Ricotta mixture. Arrange stuffed zucchini on greased baking sheet. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

Approximate Cost:$8.97

Ricotta Pie

Ricotta Pie
Ricotta Pie from Cinnamon Spice and Everything Nice
2 cups chopped roma tomatoes, or one can diced tomatoes
1 tablespoon olive oil, plus more for pans
1 teaspoon dried Italian seasoning
salt and black pepper
2 cups ricotta cheese
2 eggs
1 cup sour cream
2 tablespoons fresh basil, chopped
1/3 cup fresh grated Parmesan cheese, plus more for top and for serving

Preheat oven to 400 degrees F. Grease a small casserole pan. Toss the tomatoes with olive oil, Italian seasoning and season well with salt and pepper. Add to casserole pan.
Grease a deep-sided 8x8 casserole pan or one of similar size.
In a large bowl beat ricotta with eggs on medium speed for 1 minute. Stir in sour cream, basil, Parmesan, 1/2 teaspoon salt and a pinch of black pepper. Pour into prepared casserole pan. Sprinkle top lightly with Parmesan.
Bake the pie and tomatoes side by side 25 - 30 minutes or until the pie is set on top except for the very middle which may remain slightly "wobbly". Toss the tomatoes around about halfway through and check often. If they begin to brown too much remove.
Serve the tomatoes with the casserole to serve and sprinkle with Parmesan cheese.

modified from the recipe at Cinnamon Spice and Everything Nice

Red Beans and Coconut Rice

1 cup Brown Rice
1 15 oz can Kidney Beans, drained and rinsed
1 cup Water
1 15 oz can Coconut Milk
to taste salt And cayenne pepper

Put the beans, coconut milk, water, and rice in a saucepan and bring to a simmer. Turn down and cover and cook for 20 minutes, until the rice is done. You may need to add a bit more water. Salt and cayenne pepper to taste.

Approximate Cost:$4.58 

Ranch-Style Beans in the Crockpot

ranch style beans
2 lbs. dried pinto beans
1/8 cup minced garlic
2 onions, diced
2-15 oz. can diced tomatoes
2-10 oz. tomato sauce
3 Tablespoon brown sugar
3 Tablespoon apple cider vinegar
2 Tablespoon paprika
2 Tablespoon cumin
1 1/2 teaspoons oregano
10 cups of broth
Salt and black pepper to taste

In the morning of the day prior to the day you want to eat them, soak the beans covered in water. Right before you go to bed, drain the soaked beans and put them in the slow cooker and fill it to the top with water. Turn the slow cooker on the low. (If you like your onions well cooked, you can add them to the beans now.)
The next morning, add the rest of the ingredients and continue to cook on low until you want to eat them.

Serve with cornbreadcorn pudding, rolls or tortillas.


This recipe comes from The Motherload and is one of my all-time favorite recipes. People are always surprise at just how good it is. It is a must at Thanksgiving, but I usually can't wait that long to make some.

1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries

Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.

Potato Frittata

  • 1 pound potatoes, scrubbed and thinly sliced
  • 2 tablespoons olive oil
  • 2 carrots, thinly sliced
  • 12 eggs, lightly beaten
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, minced.
  1. Preheat the oven to 375 degrees F and in 10-inch oven-safe non-stick skillet, cook potatoes in hot oil for about 5 minutes. Add carrots, cook for 5 minutes until everything is tender and golden.
  2. In a medium bowl, whisk together the eggs, half the green onions, salt, and pepper. Pour the egg mix over the potatoes and bake uncovered for about 18 minutes or until the frittata appears dry on top.
  3. Top the frittata with remaining green onions and garlic.
This makes about 6 servings and each plate is around $0.87!

Portabella Parmesan with Homemade Sauce

Portabella Parmesan is an easy, meat-less, family meal.
source: Nellie Bellie

4 tablespoons dried basil
4 large tomatoes, chopped
1/2 onion, chopped
3 tablespoons butter
4 cloves of garlic, minced.
4 portabella mushrooms, gills cleaned out and stems removed.
3 tablespoons butter (for mushrooms)
1/2 cup almond flour
1/2 cup almond milk
1 cup grated Parmesan cheese

Melt the butter in a medium saucepan.
Add the chopped tomatoes, onions, garlic, and basil.
Cook for about 7 minutes or until the onions are translucent.
Transfer the cooked tomatoes, onions, garlic, and basil to a food processor or blender.
Blend until smooth. Add salt & pepper to taste.

Dip the cleaned mushrooms in the almond milk and then dredge in the flour.
In skillet, melt the butter at medium heat. Add mushrooms.
Fry mushrooms until golden brown ... about 3 minutes.

Spread the sauce on the bottom of a greased casserole dish (I use a 9 by 9 inch square pan).
Place the fried mushrooms on top of the sauce.
Spread the Parmesan cheese on top of the sauce.
Add an additional layer of sliced Mozzarella cheese, if you like.
Bake for 20-25 minutes or until the cheese is browned and bubbly.

Make it a Meal:

Serve this with whole-wheat noodles. There is more than enough sauce with this dish to allow for a small amount of pasta for each person.Add Veggie Fries

Bake up some 3 ingredient gluten free peanut butter cookies.


If your kids aren’t fans of portabella mushrooms try subbing zucchini.

If your family isn’t gluten-free use buttermilk in place of the almond milk and panko crumbs in place of the almond flour for the most crunch. Crunch is good.

Don’t apologize for pulling out a jarred sauce for this dish. If it makes your day easier … go for it!

source: Nellie Bellie

Peruvian Fried Rice (Arroz Chaufa)

4 Tbsp Vegetable Oil
2 Eggs
1 Bunch of Scallions
1 tbsp Ginger (minced)
1 Red Pepper (diced)
1 Cup Cooked Chicken, Pork, Sausage, Shrimp or a mixture (thinly sliced)
4 Cups Cooked Rice
3 Tbsp Soy Sauce

Whisk the eggs together with a pinch of salt and pepper. Heat 2 tbsp of oil in a large wok.
Pour eggs into hot oil and fry for 1-2 minutes. Turn egg pancake over and finish cooking. Once cooked through, remove eggs, coarsely chop, and reserve.
Add remaining oil to the wok. Add the scallion-whites, ginger, and red pepper. Sauté for 2-3 minutes.
Add meat and sauté until heated through.
Add rice, scallion-greens, and soy sauce. Cook, stirring, until well heated.
Stir in chopped cooked eggs and serve.

Pasta Puttanesca

1 lb. Spaghetti
1/3 cup olive oil
9 cloves garlic
3 -16 oz. cans crushed tomatoes
1 can anchovy filets, chopped
1 -6 oz. can tomato paste
1 small jar capers, drained
1/2 jar sliced Kalmata olives
1-1 1/2 tea. Crushed red pepper flakes

Heat oil in skillet. Sauté garlic, stirring, for 1 minute. Add tomatoes and cook 5 minutes, stirring occasionally. Start pot(s) of water boiling for the pasta. Add tomato paste,  capers, olives and red pepper and cook, stirring occasionally,  10 minutes. If you are serving any vegetarians,  you can take out their portion now. Add anchovies, and simmer while the pasta finishes. Once pasta is done, drain and toss pasta with sauce.


Mustard-Lemon Marinated Grilled Chicken

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette
For the Marinated Chicken:
3 T Dijon mustard
3 tsp. ground coriander
9 T olive oil (plus more for oiling grill or grill pan)
3 T lemon juice
salt and fresh ground black pepper to taste
6 boneless, skinless chicken breasts (I used chicken tenderloins)

Whisk together the Dijon mustard, ground coriander, 3 T lemon juice, and 9 T olive oil to make a marinade for the chicken. Put chicken in Ziploc bag or plastic container with a lid, pour in marinade, and let chicken marinate in the fridge for several hours or even all day.
Grill chicken on oiled grill or grillpan. Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired.

To Make Sauce:
6 T olive oil
6 T lemon juice
18 T finely chopped fresh basil (or use another fresh herb, or thinly sliced green onions)
salt and fresh ground black pepper to taste
While chicken rests, wash and dry basil, then cut into thin strips and finely chop. Whisk together 18 T olive oil and 6 T lemon juice, stir in chopped basil, and season vinaigrette with salt and fresh ground black pepper.

To serve, cut chicken pieces on a slight angle to make slices, arrange cut pieces on a serving plate, and serve with sauce drizzled over the chicken.

source: Kalyn's Kitchen

Mushroom Stroganoff

1/4 cup butter, divided
16 oz. Fresh Mushrooms
2 medium Onions, cut in wedges
2 cloves garlic, minced
2 Tab.  Flour
1 cup Vegetable broth
8 oz. Sour cream
Egg Noodles
Cook egg noodles according to package directions.
Meanwhile, melt 2 Tab. butter in a skillet with Mushrooms, Onions and garlic. Cook until vegetables are tender.  Remove vegetables and set aside. Add remaining butter and stir in flour. Cook until mixture bubbles. Stir in broth and stir continuously until sauce thickens. Remove from heat and stir in vegetables and sour cream.

Makes 4-6 1 cup servings

Source: 365 Easy Vegetarian Recipes, Sally Hunt

Mushroom, Potato and Provolone Gratin

Provolone, Mushroom and Potato Gratin

5 medium russet potatoes, sliced thinly (1/8 inch thick)
1 tablespoon olive oil
1 (8-ounce) package sliced portabello mushrooms
1½ cups heavy cream
1 teaspoon thyme
1 teaspoon minced fresh garlic
6 slices provolone cheese
2 tablespoons parmesan cheese
salt and pepper

Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside.
Peel potatoes and cut into ⅛ inch thin slices and place in a large bowl.
In a small skillet, add olive oil and mushrooms and heat on medium for 5-6 minutes to let mushrooms release moisture. Remove from heat and set aside.
Heat cream, thyme and garlic over low heat until warm but not boiling, and pour over potatoes. Season with salt and pepper. Stir gently to coat.
Spoon a third of the potato and cream mixture into prepared dish and arrange so potatoes are evenly distributed. Add ⅓ of the mushrooms and cover with 2 slices of provolone cheese. Repeat process two more times, finishing with mushrooms and cheese. Pour extra cream left in bowl over top.
Using a spatula, press down to compact layers and then sprinkle with parmesan cheese.
Cover with foil, but leave one corner vented to release steam. Bake for 45 minutes and let sit for 5 minutes before serving.

Mushroom and Pesto Pasta Salad

8 oz. whole wheat Pasta, such as rotini
8 oz. Baby bella Mushrooms, sliced
1 Tab olive oil
2 cloves garlic, minced
12 Kalmata olives, sliced
2 oz. Feta cheese, crumbled
1/4 cup pine nuts

1/2 cup Italian parsley, Chopped
1/2 cup cilantro, chopped
1/2 cup Parmesan
1 lemon, juiced (or 2-3 Tab lemon juice)
3 Tab olive oil
2 cloves garlic, minced
Salt and pepper to taste

Cook Pasta according to the package directions.
Meanwhile, make the Pesto by blending together parsley, cilantro, Parmesan, lemon juice and garlic in a food processor or blender until smooth.
Saute Mushrooms for three minutes. Add the garlic and saute a few minutes longer.
Combine the rest o the ingredients in a bowl, including the Pasta, the mushrooms and the Pesto. Toss to combin and serve.

Source: Green Valley Kitchen

Middle Eastern Chickpea Burgers

Makes 17 patties

2 cups cooked chickpeas, or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 tablespoons finely diced red bell pepper
1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.

Prep Time: 15 minutes o Cook Time: 25 minutes

source: The Cancer Fighting Kitchen, Rebecca Katz

Mexican Vegetable Soup

2 Tab. Olive oil
1 red onion, chopped
2 cloves garlic, minced
1/2 tea. Italian seasoning or Oregano
1/2 tea. Salt
2 carrots, cut into 1/4 inch rounds
8 ounces green beans
1 (14.5 oz.) can diced tomatoes
6 cups vegetable stock
1 can hominy
1-2 tea. Red pepper flakes
cilantro leaves, chopped green onions, lime juice and sour cream for garnish

Cook onion, garlic, Italian seaoning and salt in the olive oil until onions are soft. Add carrots, green beans and tomatoes. Add stock and cook for 20 minutes. Add hominy and red pepper flakes. Garnish as desired.

source: My Healthy Recipes

Marinated Fresh Mozzarella Pearls Salad

1 lb. fresh mozzarella pearls (or any type of fresh mozzarella and cut into bite-sized pieces)
1/2 cup olive oil
1/2 cup chopped fresh herbs (I used mostly basil with just a few tablespoons of chopped oregano)
salt and black pepper to taste
1/8-1/4 tsp. fresh red pepper flakes
8-10 cups salad greens

Drain mozzarella in a strainer placed in the sink, if necessary, while you wash and chop herbs.
Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 cup. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and black pepper. Serve over salad greens. Can also be served without the greens as an appetizer.

source: modified slightly from the recipe at Kalyn's Kitchen

Mango Salsa

1 mango, diced
Half as much fresh pineapple as mango, also diced
1 small red onion, diced
1/4 cup minced cilantro
A squeeze of lime juice  (optional)

Combine all ingredients in a bowl. Use as aside for fish or chicken breasts.

Louisiana Red Beans and Rice

2 tea. Olive oil
1 (16 oz.) frozen blend of Onion, Celery and bell peppers
2 cloves garlic, minced
1 (16 oz.) can dark red kidney beans
1 (14 oz.) Diced tomatoes with basil
1 Tab. Creole or Cajun seasoning
1 cup water
2 cups brown rice
Combine everything in a large pot or rice cooker. Cook until vegetables are tender.
Makes 4-6 1 cup servings

Lentil, Peas and Barley Soup

1/2 cup Lentils
1/2 cup Split Peas
1/2 cup Barley or Rice
4 Tab. Parsley
6 Tab. Minced dried Onion
1 Tea. Thyme
1 Tea. Black Pepper
2 Tea. Basil
8-10 cups Vegetable Broth
8-10 cups water
4 carrots, chopped
4-8 Potatoes, chopped
Optional: 2 (28 oz.) cans crushed tomatoes and 1/2 cup small pasta OR 1 large chicken bteast, cooked and chopped into bite-sized pieces

Put all ingredients in a large pot and bring to a boil. Reduce heat, cover and simmer for one hour. Serve with crusty bread.

You can also layer dry ingredients in a jar and give as a gift with instructions on adding wet ingredients and cooking instructions.

Steamed Greens with Corn and Tomato

1 large bag of kale, swiss chard or other greens
2 Tab. Olive oil
1 tea. minced garlic
1/4 tea. red pepper flakes
pinches of salt
1 1/2 cups cooked corn
12 sungold tomatoes or a mix of cherry and pear tomatoes, halved
Parmesan cheese

Cover the greens in cold water and set aside until ready to use.
Heat the olive oil in a large pot. Add garlic, red pepper flakes and a pinch of salt. Saute for about 30 seconds. Add greens, tomatoes and another pinch of salt and saute until wilted. Add the corn and cook another 3-5 minute, until tender. Serve with a generous sprinkle of Parmesan cheese.

source: modified from Swiss Chard Braised with Sweet Tomatoes and Corn in One Bite at a Time, Rebecca Katz

Sukuma Wiki

“Sukuma Wiki,” in Kenyan literally means “stretch the week.”
This is so good.

vegetable oil
1 large onion
1 very large tomato (or 2 small)
1 bunch kale (about a dozen stalks or half of a large bag)
1 cup broth

Chop the kale, tomato, and onion up, removing the thick stem at the bottom of the kale.
Then, in a large skillet or wok, brown the onion in a little oil over medium heat. When they have softened and browned slightly, add the tomato. Give it a stir and toss on the chopped kale and stock. Bring to a simmer. Season with salt to taste. Cover and cook until tender, about 30 minutes.

Kale Salad with Pear, Toasted Almonds and Gouda Cheese

kale salad with pear, toasted almonds and aged gouda
1 bunch of kale, de-stemmed, thinly sliced
1 pear, cut into small chunks
1/4 cup sliced almonds, toasted
1/4 cup shredded aged Gouda cheese (not smoked Gouda)
1 tablespoon fresh lemon juice
2 tablespoons olive oil

Toasted Almonds
To toast them, just put some sliced raw almonds in a skillet and swirl them around in the pan (over medium heat) for a few minutes until they become golden brown in color. Reserve them to the side.

In a large salad bowl, add your sliced kale, fresh lemon juice and olive oil. Massage the dressing into the kale. Add in the toasted almonds, shredded Gouda and the diced pears. Toss well to coat.
Note: The base of this salad can be made ahead of time, just cover and refrigerate the massaged kale greens and add the pear, toasted almonds and cheese when you're ready to eat the salad.
source: Marin Mama Cooks

Summer Orzo Salad

1 lb Orzo Pasta 
1 package of frozen mixed vegetables (I used a summer mix)
5 oz pkg Fresh Baby Spinach, kale or a mixture
1/2 pint Grape Tomatoes halved
8 oz Feta Cheese, crumbled
1 Lemon, juiced and zested
1/4 cup Olive Oil
to taste Salt And Pepper

Bring a large pot of salted water to a boil and cook orzo and the frozen mixed vegetables together according to package instructions. While the orzo is cooking, roughly chop baby spinach and add to a large bowl. Juice and zest 1 large lemon and add 1/4 cup olive oil to a separate small bowl and whisk together. When orzo is done cooking, drain thoroughly and add to the large bowl, pouring over spinach leaves. Adding the orzo while warm will slightly cook the spinach so you get softer, brighter spinach leaves. Pour the lemon-olive oil dressing over the orzo, crumble the feta and add the halved grape tomatoes. Season generously with salt and pepper to taste. Mix thoroughly and serve immediately or refrigerate until ready. Remove salad 15 min before serving if chilled to allow the olive oil to come back to room temperature.

Approximate Cost:$7.92

Tuscan White Bean Soup

3-4 Tab. olive oil
2 medium onions, sliced
6 cloves garlic, minced
1 teaspoon smoked paprika
5 bay leaves
1/4 tea. red pepper flakes
salt and pepper to taste
2 cans Cannelini beans
2 cups packed shredded kale leaves
2 cups vegetable broth
1 can (14 oz.) diced tomatoes
shaved Parmesan cheese, for garnish

1. Heat olive oil in pot and cook sliced onions until soft. Meanwhile add to the pot sea salt, black pepper, red pepper, bay leaves and paprika. Once onions have softened, then add garlic and cook for 1 minute. Add all other ingredients, bring to a boil and cook 5-10 minutes. Add additional salt and pepper as needed. Shave some Parmesan cheese on top for garnish.

modified from the recipe at My New Roots

Kale Pasta Salad

Kale Pasta Salad
12-16 oz. whole wheat pasta (shape, your choice)
3 Tablespoons Pine Nuts
1/4 cup Olive Oil
6 cloves Garlic, Minced
1/2 teaspoon Salt
1 teaspoon Black Pepper
1 bunch Kale, Finely Sliced
4 ounces  Parmesan Cheese, Shaved
2 Tablespoons Balsamic Vinegar

Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, in a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes. After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the pasta. Toss to combine and set aside. Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted. Add kale, pine nuts and balsamic vinegar to the pasta and toss it all together. Add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed. Serve warm or chill for at least 2 hours before serving.

source: Pioneer Woman

Potato and Kale Hash

Potato, Kale, and Fennel Hash
adapted from the recipe at Real Simple
3 Tablespoons olive or canola oil
3/4 pound potatoes, cut into 1/2-inch pieces
1 medium onion, sliced
salt and black pepper, to taste
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
hot sauce, for serving

Heat the oil in a large skillet over medium heat. Add the potatoes and onion, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
Add the kale and cook, tossing occasionally, until wilted, about 3 minutes more. Serve with the hot sauce.

Italian Chopped Salad

8 cups chopped Romaine
1 celery stalk, thinly sliced
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 large Cucumber, thinly sliced
1 can Artichoke Heart quarters
1 can Cannellini beans, drained and rinsed
1 small can Tuna in water (optional)
2 Tab olive oil
juice of 1 lemon
salt and pepper to taste

Place all ingredients in a large bowl.

Serves 4; Serving: 3 cups

Source: The Lemon Bowl

Italian Chili

2 Tab. Olive oil
1 1/2 lb. Ground beef
1 lb. Ground pork
2 Tab chili powder
Salt and pepper, to taste
1 carrot, peeled and diced
2 celery ribs, diced
1 onion, chopped
4 cloves garlic, minced
1 bay leaf
2 Tab Italian herbs
1 pinch cloves
2 Tab tomato paste
2 cups beef stock
1-15 oz. can diced tomatoes
1 cup tomato sauce

1 recipe polenta or cornmeal mush

Add olive oil to the bottom of a large pot. Add meats, chili powder, salt and pepper and cook, mixing all together until meat is cooked.
Add vegetables and herbs and cook for 10 minutes.
Add stock, tomatoes, paste and sauce and simmer a few minutes.
You can either serve with polenta or put in refrigerator to serve later on in the week. To serve from thr refrigerator, just begin reheating as you begin making the polenta and by the time the polenta is done, the chili should be warm and ready to serve.

Source: Food Network

Hoppin' John Stuffed Poblano Peppers

"Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace."
- Southern saying on eating a dish of Hoppin' John on New Year's Day.
Black Eyed Peas
2 cans Black-eyed Peas
1 small red onion–diced
1 small red bell pepper–diced
4 cloves garlic–minced
1 tablespoon hot sauce
1/8 cup olive oil
1 teaspoon seasoned salt

1/2 cup long-cooking rice
2 garlic cloves
1/2 cup coconut milk
1/2 cup vegetable broth
1 tablespoon olive oil
1/4 teaspoon salt

Add all ingredients to a large saucepan. Bring to boil. Drop heat to low. Cover and steam rice according to the directions on the package (about 15 to 20 minutes).

Poblano Peppers 2 poblano chiles-washed, deseeded, deveined, and cut in half lengthwise
1/2 cup low sodium vegetable broth
1/2 cup light coconut milk
1/2 cup marinara sauce
cooked rice, recipe above
cooked black eyed peas, recipe above
optional: shredded Mexican-mix cheese

Pre-heat oven to 375 degrees F. Mix rice and black eyed peas in large bowl. Mix broth, coconut milk, and marinara in the bottom of a baking dish. Stuff each poblano half with the rice-pea mixture. Add stuffed poblanos to baking dish. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 15 minutes uncovered. Remove poblanos and place on serving dish. Top with shredded cheese, if desired. Serve with the lovely sauce that the peppers are baked in.

source: Comowater