Carrots and Rutabaga Mash

This dish is so simple!  Try it out:)

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

California Sherry Chicken

You can use gluten free flours instead of regular flour to make it gluten free.  You can omit the cooking sherry and simply use 1 cup chicken broth if needed.  Serve this over rice or quinoa with a side of brussel sprouts.  I cook mine with butter, salt and pepper, and a dash of lemon juice. 

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Marie's Easy Slow Cooker Pot Roast

Prep Time: 20 Min

Cook Time: 9 Hrs

Ready In: 9 Hrs 20 Min

Servings  8

Ingredients

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed

1 stalk celery, chopped

Directions

1. Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.
2. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.
3. Cover and cook on low setting for 8 to 10 hours.

Broccolini and Tomato Soup

Grape and Feta Salad

Carma Mangum’s sloppy Joe’s

This is my grandma's recipe.  I absolutely love it!  Hope you enjoy all the yummy veggies hidden inside!  Tastes great as leftovers as well. 

Ingredients:

1 lb. ground beef or turkey

1/4 green bell pepper chopped

1/2 cup chopped onion

1/4 cup chopped celery

1/2 cup grated carrot

2/3 cup catsup or 1 8 oz. can tomato sauce

3 T. mustard

1 T. vinegar

1/3 cup brown sugar

1 1/2 t. worcestershire sauce

sea salt and fresh ground pepper to taste

serve on whole wheat buns (I often use only the bottom bun and a huge piece of lettuce for the top to make it even more nutritious!)

optional toppings might include: lettuce, tomato, avacodo, etc.  

Directions:

Brown the meat.  Add everything else and simmer for 30 minutes.  Serve on top of whole wheat buns. Enjoy:)

Esther's Pot Roast

This is my sister's recipe.  Everything she makes tastes amazing! Hope you enjoy!

Makes: 6-8 servings

Takes: 8 1/2 hours

Ingredients:

2 lb. beef roast

2 T. olive oil to sear the roast

1 2 lb. bag baby carrots

1 large onion, sliced

4 medium sized russet potatoes

1 packet Lipton onion soup mix

Lawry’s seasoning

1 crock pot

Directions:

Sear beef roast in olive oil and sprinkle with Lawry’s seasoning.  Cover the bottom of the crock pot with the sliced onions.  Place the roast on top of the onion, then add carrots, potatoes, and onion soup mix on top.   Cook on low for 8 hours.  Serve with a side of green beans!

Asian Salmon Salad

Makes: 4 servings

Takes: 30 minutes

Ingredients

1/4 cup Ketchup (try to use brands with no high fructose corn syrup)

3 tablespoons teriyaki sauce

2 tablespoons lime juice

2 tablespoons sesame oil

2 tablespoons brown sugar

8 cups romaine lettuce, torn

1-2 pounds salmon, cooked and chopped

1 cup thinly sliced carrot

1 cup thinly sliced cucumber

1/4 cup sliced radish

1/4 cup lightly packed cilantro leaves

1 teaspoon toasted sesame seeds

Directions

1. Stir the ketchup with teriyaki sauce, lime juice, sesame oil and brown sugar until well blended. Reserve.
2. Place the salad greens in a large bowl. Add salmon to the bowl along with the carrot, cucumber, coriander leaves and radish. Toss gently with enough dressing to coat the ingredients. Add more dressing to taste. Sprinkle with sesame seeds just before serving.

Footnotes

Twist 1: For a leftover solution, use any extra dressing for another salad or as a glaze for grilled or baked chicken, pork or fish. 

Twist 2: For a chicken variation, substitute 2 cups sliced grilled chicken for the salmon. 

Real Hummus

Original Recipe Yield 2.5 cups

Ingredients

1 clove garlic

1 (19 ounce) can garbanzo beans, half the liquid reserved

4 tablespoons lemon juice

2 tablespoons tahini

1 clove garlic, chopped

1 teaspoon salt

black pepper to taste

2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Dip all kinds of veggies into hummus: sugar snap peas, broccoli florets, cauliflower, any type of pepper, carrots, etc!  

Homemade V8 Juice (Raw Recipe)

Serves: 2-3

Takes: 5 Minutes

Ingredients:

• 6 medium carrots
• 1 small beet (wash well)
• 3 large tomatoes
• 2 cups baby spinach (may increase if you like)
• 1/4 head cabbage
• 1 habanero pepper (or more to taste if you like it spicy)

• 1 red bell pepper
• 1 green bell pepper

• 3 stalks celery

• 1/4 sweet onion
• 1/2 garlic clove

• 3 kale leaves (a little goes a long way so be careful)

• chili pepper
• sea salt

Directions:

1. Juice all veggies, add chili pepper and salt to taste.

Carrot/Apple Juice

Ingredients:

6 large carrots, scrubbed only

3 large celery ribs

3 large apples, cored

2 tablespoons lemon juice (or to taste)

Directions:

Process in juicer, mix well and enjoy

Refrigerate in a container with lid

Firecracker Cole Slaw

Ingredients:

4-5 cups sliced cabbage

1 1/2 cup shredded carrots

1 cup chopped bell pepper (green, red, yellow, orange or combo of any colors)

1/2-1 seeded chopped cucumber

For dressing combine:

1/4 cup lemon juice

2 Tbs honey

1/4-1/2 tsp crushed red pepper (add only if you want it spicy)

Directions:

Combine first 4 ingredients in large bowl. Pour dressing over cabbage mixture and allow to marinate in refrigerator for at least 2 hours.

* Note, to make this a main dish, you can add any type of leftover meat (i.e. chicken, fish).

Roast Vegetable Casserole

Prep time: 15 minutes

Cook time: 1 hour

Serves: 6 servings

Ingredients:

1 Tbs olive oil

2 large onions, peeled and cut into quarters

4 large stalks celery, cut into

2-inch pieces

4 large carrots, peeled and cut into 2-inch pieces

1 large acorn squash, peeled, cut in half, seeded, and cut into large chunks

8 cloves garlic, peeled and left whole, optional

3 potatoes, peeled

2 scallions, trimmed and thinly sliced, optional

Salt and freshly ground black pepper

1 Tbs chopped fresh thyme, or 1 tsp dried

5 medium-size ripe tomatoes, cut into quarters, or 2 cups canned whole tomatoes, chopped

2 Tbs flour

4 cups chicken stock or vegetable stock

1. Preheat oven to 400 degrees. Grease the bottom of a large flameproof roasting pan with oil. Place onions, celery, carrots, squash, garlic (if desired), potatoes, and scallions in pan. Stir well; add salt, pepper, and thyme.

2. Roast, stirring once or twice, for 30 minutes. Remove from oven and gently stir in tomatoes. Reduce temperature to 350 degrees and roast for another 15 minutes.

3. Remove pan and place it over two burners set on medium-high heat. Sprinkle flour onto vegetables and mix well. Cook for 2 minutes, stirring constantly. Gradually add stock and bring to a boil.

4. Taste; add salt and pepper if desired. Place pan back in oven. Roast 15 minutes until sauce is thick and vegetables are cooked. Serve hot.

Spicy Italian Salad

Prep Time: 30 Min; Ready In: 4 Hrs 30 Min

Servings 6

Ingredients

1/2 cup canola or olive oil

1/3 cup tarragon vinegar

1 tablespoon stevia or sugar

1 teaspoon chopped fresh thyme

1/2 teaspoon dry mustard

2 cloves garlic, minced

1 (8 ounce) can artichoke hearts, drained and quartered

5 cups romaine lettuce - rinsed, dried, and chopped

1 red bell pepper, cut into strips

1 carrot, grated

1 red onion, thinly sliced

1/4 cup black olives

1/4 cup pitted green olives

1/2 cucumber, sliced

2 tablespoons grated Romano cheese

ground black pepper to taste

Directions

1. In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
2. In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Chicken Pot Pie IX

Prep Time: 20 Min; Cook Time: 50 Min; Ready In: 1 Hr 10 Min

Servings  8

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk of choice

2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Borscht I

Serves: 8

Prep Time: 25 Min; Cook Time: 1 Hr; Ready In: 1 Hr 25 Min

Ingredients

6 cups water

3/4 tablespoon salt

1/2 cup finely chopped carrots

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 can peeled and diced tomatoes

1/2 cup chopped onion

1 1/2 cups finely shredded cabbage


1 bunch beets, quartered (3 beets)

3 potatoes, quartered

1/4 cup heavy cream (go to dairyfree.com for sub ideas)

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

sour cream, as garnish (go to dairyfree.com for sub ideas)

Directions (I have modified these directions to save time.  Hope you enjoy--Jess)

1. Place first 8 ingredients in a large stock pot over high heat. Bring to a boil then reduce heat and let simmer. 
2. In a separate stock pot, bring potatoes and beets to a boil and cook until soft.  
3. Take out half the beets with a slotted spoon and dice.  Drain the rest of the beets and potatoes and place them in a bowl with 1 tablespoon of butter and the cream. Mash together until smooth.  
4. Add diced beets and beet/potato puree to stock pot with the rest of the veggies. Simmer until veggies are just tender but still firm. Reduce heat and simmer a few minutes more. Season with black pepper, and sour cream if desired. (I use Fage Greek yogurt instead of sour cream.  It has NO fat, and 23 grams per 1 cup, low in sugar, and has probiotics to boot.  It is sooooo good for you!  

Quick and Easy Chicken Noodle Soup

Prep Time: 10 Min; Cook Time: 20 Min; Ready In: 30 Min

Servings  6

Ingredients

1 tablespoon butter or butter substitute

1/2 cup chopped onion

1/2 cup chopped celery

4 (14.5 ounce) cans chicken broth

1 (14.5 ounce) can vegetable broth

1/2 pound chopped cooked chicken breast

1 1/2 cups egg noodles

1 cup sliced carrots

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Easy Tin Foil Dinners

Tin Foil Dinners

Makes: 4 servings

Takes: 1 hr. 

Ingredients:  

4 russet potatoes, cubed

6 carrots, cut into small pieces

2 onions, chopped

1 can cream of mushroom or cream of celery

seasonings of choice

4 boneless skinless chicken breasts (can also use ground beef, ground turkey, or simply omit)

***Other veggies that might be good with this are bell peppers, celery, green beans, etc.  Be creative and use what you have on hand!!!

aluminum foil 

Directions:

Cut up potatoes, carrots, and onions.  Season meat as desired and place each chicken breast in the middle of a piece of tin foil.  Add the potatoes, carrots,  and onions.  Pour several tablespoons of the soup on top.  Take sides of aluminum foil and fold over, then roll up edges to make a complete seal.  Place tin foil packages on the grill or in the oven at about 400 for about 45 minutes to an hour, or until chicken is cooked through and the vegetables are tender.  

To speed the process, chop the vegetables smaller, and cut the chicken into pieces instead of the whole breast.   This is fun for a pretend camp-out in the backyard!