Three Pepper Pasta Salad

You can use red, orange, and yellow bell peppers in this recipe.  Mini or regular will do, just be sure to watch increase the amount of peppers if using the mini peppers.  Enjoy!

Greek Salad

You could also add chicken to this dish to make it a little more hearty.  

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.  

Guaco-Tacos

Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 20 Min

Servings 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed and drained

2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

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.

That Good Salad

Prep Time: 20 Min

Ready In: 20 Min

Servings  7

Ingredients

1/4 cup and 2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

1 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces

1 cup chopped tomatoes

1/2 cup shredded Swiss cheese

1/3 cup slivered almonds, toasted

1/4 cup grated Parmesan cheese

4 bacon strips, cooked and crumbled

1/2 cup Caesar salad croutons

Directions

1. In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Grape and Feta Salad

Amy's Barbecue Chicken Salad

Takes: 35 Min

Ingredients

2 skinless, boneless chicken breast halves

1 head red leaf lettuce, rinsed and torn

1 head green leaf lettuce, rinsed and torn

1 fresh tomato, chopped

1 bunch cilantro, chopped

1 (15.25 ounce) can whole kernel corn, (or fresh) drained

1 (15 ounce) can black beans, drained

1 (2.8 ounce) can French fried onions

1/2 cup Ranch dressing

1/2 cup barbecue sauce

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

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.

Veggies On Toast from Joy Houston’s Fat or Fit book

Ezekiel bread is a fabulous product made from sprouted grains with no flour. Sprouted grains are a rich source of energy, but they can be time consuming to sprout yourself. Go to your veggie drawer and top your toast with what you’ve got. 

No measurement, simply adjust to serve yourself or several.

Tomato & Basil Toast

Ingredients:

diced tomatoes

olive oil

basil

chopped granulated garlic

sea salt & fresh ground pepper to taste 

Ezekiel bread, lightly toasted

Ingredients:

Toss the diced tomatoes, basil, olive oil, salt and pepper in a small bowl to combine. When toast is ready, place the mixture on top and you have a healthy breakfast. 

Roasted Tomatoes

The original recipe yields 4 servings, I only needed 2

Makes 2 servingsTakes: 50 minutes

Ingredients:

4 roma tomatoes, halved

6 cloves garlic, peeled

2 tablespoons olive oil

1/8 cup chopped fresh basil leaves

sea salt and fresh ground pepper to taste

Directions

Note: You can serve this either cooked or uncooked with macaroni and cheese. 

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred.

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.

Grilled Halibut and Fresh Mango Salsa

• 
  

Chicken Souvlaki Gyro Style

• 
  

The Best Tomato Sauce Ever

This sauce has 8 veggies!  WOW!!!

Use the sauce to make French Bread Pizza's, gluten free pizzas, zucchini pizzas, english muffin pizzas, flatbread pizzas, top it on pastas, and more!  

Cafe Rio Sweet Pork Salad

White Bean Stew with Pasta

Braised Chicken with Green Peppers and Tomatoes

Zucchini and Corn Taco

Optional, add any meat or fish of choice.

Cucumber, Tomato and Feta Salad