Butternut, Sweet Potato and Lentil Stew

I adapted this delicious Indian flavored stew from Oh She Glows.  This has amazing flavor and you can play with the spices to meet your preference.  The original recipe uses red lentils but I use regular lentils.  Serve this over rice.  So yummy!  -Kristin

2 Tablespoons olive oil
1 medium onion, diced (about 2 cups)
3-4 garlic cloves, minced
3 (or more) cups diced butternut squash
1 large sweet potato, peeled and diced
3 cups vegetable or chicken broth
1 (14 ounce) can diced tomatoes
1 (14 ounce) can light coconut milk
1/2 cup dried lentils, rinsed
1 (6 ounce) can tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 (or more) teaspoon cayenne pepper
1 1/2 (or more) teaspoons salt
black pepper, to taste
3 teaspoons apple cider vinegar (or to taste)
5 ounces baby spinach, diced

• Heat oil in a pan and add onion and garlic.  Sauté for 3- 5 minutes until onion is softened.
• Add the squash and sweet potato along with a pinch of salt and sauté a few minutes longer.  
• Add the broth, diced tomatoes, coconut milk, lentils, tomato paste, turmeric, cumin, chili powder, cayenne, salt and pepper.  Stir well to combine.
• Increase heat and bring mixture to a boil.  
• Reduce heat to medium, stir, and simmer uncovered for about 30 minutes until the squash and potato are fork tender.
• Reduce heat to low and add the apple cider vinegar.
• Stir in the spinach.
• Serve over rice.

Thai Quinoa Salad

I was given this recipe from my friend Tiffany.  She got the recipe here Thai Quinoa Salad.  I made this and love the flavors!  This was great to have made and ready in my fridge for lunches.  -Kristin

• 1 cup quinoa
• 1 red bell pepper, chopped
• 1 carrot, peeled and shredded
• 1 cucumber, chopped
• 1 cup frozen edamame, thawed
• 6 green onions, chopped
• 1-2 cups shredded red cabbage
• 4 teaspoons fish sauce
• 3 limes, juiced
• 2 tablespoons sugar
• 1 tablespoon vegetable oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• pinch of red pepper flakes
• ½ cup chopped peanuts 
• ½ cup chopped cilantro
• ¼ cup chopped basil
• 
  
• Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
• Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, limes, sugar, vegetable oil, sesame oil and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat and add more to taste. 
• Pour the dressing over the quinoa and vegetables and stir to combine. Sprinkle the cilantro, basil and peanuts over the salad and stir lightly. 
• Serve or refrigerate for up to a day.  It will stay longer in if you don't add the peanuts to the entire mixture.  

Mexican Quinoa

I have made this as a quick lunch or dinner many times.  It is so good by itself or with lots of Mexican meal style toppings.  I love how easy this is!  -Kristin

1 Tablespoon olive oil
2 garlic cloves, minced
2 Tablespoons (or more) minced jarred jalapeños
1 diced red pepper (optional)
1 cup quinoa, rinsed
1 cup broth
1 (15 ounce) can black beans, rinsed
1 1/2 cup salsa
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
3/4 teaspoon salt (or more to taste)
Fresh black pepper to taste
Juice of one lime (optional)

Optional toppings:  tortilla chips, sour cream, cheese, hot sauce, avocado, tomato

• Heat oil in pan and add garlic, jalapeño and diced red pepper and cook, stirring frequently for about a minute.
• Stir in quinoa, broth, beans, salsa, corn, chili powder, cumin, salt and pepper.
• Bring to a boil then cover and reduce to a simmer.  Cooking for about 20 minutes until quinoa is cooked through.
• Stir in some lime juice when finished if desired.

BLT Tortellini Salad

This is a delicious and quick pasta salad we all really enjoy! -Kristin

1 19 ounce bag frozen cheese tortellini
1 cup torn, fresh spinach
1 cup yellow cherry tomatoes, halved
1 cup red cherry tomatoes, halved
3 or more strips of bacon cooked and chopped
1/2 cup plain Greek yogurt
1/2 cup buttermilk
1 Tablespoon Ranch seasoning
2 cloves garlic

• Cook pasta according to package and let cool.
• Mix in the tomatoes and bacon with the pasta.
• Make dressing by whisking together the yogurt, buttermilk, ranch seasoning and garlic.
• Mix dressing into pasta mixture.

Mexican Black Bean Quinoa Salad

This is a recipe that was recommended to me from a friend.  The recipe is adapted from a Penzy magazine.  It is delicious and I just love the flavor combo!  A guide to cooking quinoa is found here on the blog Quinoa. -Kristin

1 mango, peeled and diced
1 red bell pepper, diced
1 cup diced green onions, white and green parts
1 cup chopped cilantro
1 Tablespoon oil
2 Tablespoons red wine vinigar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian Salad dressing mix, mixed with 2 teaspoons water
2 cups cooked quinoa, cooled (about 3/4 cup dry)
1 (15 ounce) can black beans, rinsed and drained

• Mix together all ingredients.

Confetti Brown Rice and Bean Salad

This is yummy!  I brought this rice salad to a potluck and it got great reviews.  The dressing for this salad is fantastic!  You can substitute the brown rice for white or a wild rice.  I got this recipe from a blog called Mel's Kitchen Cafe-Kristin

3 cups cooked brown or other rice, cooled
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed (or same amount fresh corn kernels)
4 green onions, white and green parts thinly sliced
1 red pepper, diced
1/4 cup minced fresh cilantro

Dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

• Combine all of the salad ingredients and toss. 
• In a separate bowl, whisk together the dressing ingredients and pour over the salad and toss to coat. 
• Chill the salad for at least 2 hours before serving to let the flavors blend.

Great Northern Baked Beans

These beans were brought to a recent luncheon we had at church.  They were a show stopper...so many people requested this recipe.  I love the flavor of these beans with the apple in there, so different than traditional baked bean recipes.  This is a must try recipe!  -Kristin

1 48-ounce jar Randall Great Northern Beans

4 tablespoons butter

2 large Granny Smith or any type of cooking apples, cubed (about 3 cups)

1/2 cup brown sugar

1/4 cup white sugar

1/2 cup catsup

1 teaspoon cinnamon

1 tablespoon molasses

 1 teaspoon salt

• In large skillet, melt butter, add cubed apples and cook until tender. 
• Add brown sugar and white sugar, stir and cook until sugar is melted. 
• Stir in catsup, cinnamon, molasses, and salt. Add beans and mix well.
• Pour mixture into 2 quart casserole. Bake in a 400 degree oven for about 1 hour.

Slow Cooker Pinto Beans

I have been searching for a more flavorful pinto bean recipe to use on rice or tortillas.  This is it.  These beans turn out great and are great to use in place of refried beans.  We really like these beans on rice with cheese, sour cream, jalapenos and avocado.  -Kristin

1 pound dried pinto beans, rinsed and sorted and soaked overnight (directions on bag)

1/2 teaspoon pepper

1 teaspoon garlic powder

2 garlic cloves, minced

1 Tablespoon chili powder
1/2 teaspoon cumin

1/2 teaspoon oregano

3 bay leaves

• Put bean in the bottom of slow cooker.
• Cover with water, plus 2 inches over.
• Stir in seasonings.
• Cook on low for 10-12 hours or till done.  Add more water if necessary.  
• When beans are done cooking, drain off extra liquid.
• Then remove bay leaves and stir in the following.

1 1/2 - 2 teaspoons salt, or more to your taste

1/3 cup salsa, optional

Southwestern Egg Rolls

I got this recipe years ago from a friend and am just now getting around to making them.  These were a hit with my family!  They are awesome served with guacamole!  -Kristin

2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups chopped, fresh spinach or 1 (9 oz)  package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded sharp or Mexican cheese
1 (7oz) can diced green chilies, drained
4 green onions, finely chopped (opt)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll wrappers

• Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl mix together corn, beans, spinach, cheese, chilies, onions, cumin, chili powder, salt and cayenne pepper. 
• Divide the filling up among the wrappers.  Follow the directions on the package to fold.
• Place on baking sheets and bake for 15 minutes, flipping halfway through cooking time.

Black Bean Soup over Rice

This is a quick, frugal and healthy meal.  It makes a great lunch or dinner.  -Kristin

2 c. shredded carrots or diced

2 celery stalks, diced

1 medium onion, diced

4 garlic cloves, minced

1 green or red pepper, diced

2 cans black beans, rinsed and drained

2 c. chicken broth

1 (15oz) can diced tomatoes

1 1/2 t. basil

1/2 t. oregano

1/2 t. cumin

1/2 t. chili powder

1 t. red hot

brown rice, cooked

• Combine all except rice in a slow cooker.  Cook on high for 4 hours or low for 8 or 9 until veggies are soft.
• Ladle into bowls and add desired amount of brown rice.

Frijoles Negros- Cuban Black Beans

I was just craving a more interesting way to have black beans and rice.  I found this recipe for Cuban black beans that sounded more flavorful than just the normal way of making them.  You cook the black beans until almost tender and then add a sauce that is called sofrito.  The sofrito is very fragrant and flavors the beans perfectly.  Serve them with just some rice, or on a tortilla with desired toppings.  We like to serve these beans with rice on a tortilla, yum!  These turn out great and will not disappoint!  -Kristin

1 pound dried black beans

1 bay leaf

1 large green bell pepper, seeded and cut into large chunks

For the Sofrito

1/3 c. olive oil

3-4 cloves garlic, finely chopped

1 large onion, finely chopped

1 medium green bell pepper, seeded and finely chopped

2-3 teaspoons ground cumin

1/8-1/4 c. chopped Anaheim pepper (optional)

2 t. salt
freshly ground pepper
1/2-1 t. seasoned salt

• Soak beans according to directions on package.
• After the beans have soaked drain the water and then cover them with 1 1/2 inches of water.  Then add the bay leaf and the green pepper and bring to a boil over high heat.
• Reduce heat to low, and cook uncovered until the beans are tender and they have almost cracked open (about 1.5 hours). Check the beans while they are cooking, and if they need more water add some hot water.
• Towards the end of the beans cooking time, prepare the sofrito as follows-
• In a skillet heat the oil over low heat.  Add the garlic, onion, bell pepper, and anaheim pepper if usingcook stirring until onion is transparent (8-10 minutes). Stir in the cumin and regular salt and pepper.
• Before adding the sofrito to the beans, check that the water covering the beans is about 1/2 an inch above the beans.  Add or take some water off if necessary.
• Stir the sofrito in and cook beans till all the way tender (around 30 minutes or so).  Drain off any extra cooking liquid when done cooking and remove the bay leafs. 
• Taste when the beans are finished and add the seasoned salt to taste (I use 1 teaspoon).

Peanut Broccoli Stir Fry

We recently visited my brother and sister in law, Nathan and Sarah, where they served us this fabulous recipe. Sarah says she could eat it every week. My boys thought it was chicken and still thought it was chicken when I made it at home, so if you've never cooked with tofu this might be a great recipe to start with, unless you don't like chicken! The sauce has a really great flavor and I love that it's just simple vegetables that I usually have in the house. -Sarah

16 oz. pkg firm tofu
1 1/2 cups broth
1 T. brown sugar
2 T. lime juice
1 T. sweet chili sauce
2 T. peanut butter
1 T. soy sauce
1 t. grated ginger
3/4 t. cornstarch
1 T. oil
1 t. sesame oil
4 cups broccoli florets
2 cups sliced carrots
2 T. chopped peanuts
cooked rice for serving

• Remove tofu from wrapper and place in a dish, place something heavy on top. Do this for at least 45 minutes, draining liquid as it collects in dish. Cube tofu.
• Combine broth and next 7 ingredients, making a marinade. Add tofu cubes and let set for at least 10 minutes. Remove tofu, reserving liquid.
• Heat oil in a large skillet (be careful not to use too much oil or the tofu will sizzle and not brown very well). Cook tofu cubes until browned, remove from pan and set aside.
• Cook broccoli and carrots until tender, add reserved marinade and boil for 2 minutes. Add tofu back to pan and toss all together. Serve over rice, sprinkle with chopped peanuts.

Skillet Pasta Florentine

This is another delicious, quick meal done on the stove top. -Kristin

3 c. uncooked spiral pasta, cook according to directions
1 egg, beaten
2 c. cottage cheese
1 1/2 c. ricotta cheese
10 oz. frozen spinach, thawed and squeezed dry
1 c. mozzarella cheese
1 t. parsley
1 t. oregano
1 t. basil
14 oz. spaghetti sauce

• Combine the egg, cottage cheese, ricotta, spinach, 1/2 c. of the mozzarella and all of the herbs.
• Place 1/2 of the spaghetti sauce in the bottom of the skillet.
• Place noodles over the sauce and then pour the rest of the sauce over the noodles.
• Top with cheese mixture.
• Bring to a boil and then reduce heat to simmer. Cover and cook for 25-30 minutes until firmed up.
• Sprinkle with the remaining mozzarella and cook about 5 minutes more until the cheese is melted.
• Let stand 5 minutes before serving.

Sloppy Lentils

This is a great recipe.  The flavor is just like traditional sloppy joes except made with lentils. These are great for lunch or dinner or just by the spoonful! -Kristin

3 c. water
1 c. lentils, rinsed
salt to taste

1 c. chopped onions
3 T. olive oil
15 oz. can diced tomatoes
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1/2 c. ketchup
1 t. dry mustard powder
1 T. chili powder
3-5 T. brown sugar
1 dash Worcestershire sauce
2 T. BBQ sauce
salt and pepper to taste

Hamburg buns or rolls

• Combine water, lentils and salt in saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes until lentils are tender. Drain.
• Meanwhile, cook onions in the olive oil until they are translucent; about 4 minutes.
• Add the tomatoes and garlic and cook for 5 minutes.
• Stir in the remaining ingredients and simmer for 5-10 minutes until thickened.
• Stir in the lentils.
• Serve on buns.

Tex-Mex Squash Casserole

This is a recipe I adapted from homesicktexan.blogspot. My family loved this! It is spicy so cut out the cayenne pepper and just use cheddar cheese if your family doesn't like spice- it will still be awesome! -Kristin

4 c. diced zucchini and yellow squash
1 medium onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and diced
2 T. butter
1 can Ro-Tel tomatoes with mild chilies
1 t. chili powder
1 t. cumin
1/4 t. ground cayenne pepper
salt and pepper
2 T. flour
1/2 c. half and half (I used low fat and it worked perfectly)
1/2 c. sour cream
1/2 c. diced cilantro
3 c. crushed tortilla chips
2 c. grated pepper jack cheese (or a mixture of pepper jack and cheddar)

sour cream, optional to serve with

• Preheat oven to 350.
• Heat the butter in a large skillet on medium heat.
• When melted, add the squash, onion and jalapeno and saute until onions are translucent and the squash is soft; about 10 minutes.
• Add the garlic, cumin, chili powder, cayenne, salt and pepper and cook for a minute.
• Stir in flour and cook until a light-brown paste forms; about a minute.
• Add the tomatoes and stir until the mixture thickens.
• Add the half and half, sour cream and cilantro and turn off the heat.
• In a greased 9x13 casserole dish, layer the bottom with the crushed chips.
• Pour on the squash mixture and then cover the dish with grated cheese.
• Cook uncovered for about 30 minutes, or until the top is brown and bubbling.
• Serve with extra sour cream if desired.

Greens and Beans

This is a must try. I hesitated for awhile because I have never used kale and wasn't sure if this would have enough flavor...I wish I hadn't waited so long. This has awesome flavor, I love the kale, and it is the perfect, quick lunch!

For a green, kale is unusually high in fiber. This helps create the bulk you need to fill you up and to keep you full for a good amount of time. Kale is also an excellent source of nutrients, especially vitamin A, C and calcium. Kale is KING of the greens I have read...so eat up!-Kristin

4 cloves garlic, minced

15 oz. can white beans, rinsed and drained

1 pint of grape or cherry tomatoes, halved

1/4-1/2 c. broth (chicken or veggie)

1 head of kale, stemmed and chopped

A pinch of red pepper flakes

olive oil

salt and pepper to taste

• Heat olive oil in large saute pan over medium heat. Once oil is heated through add garlic and red pepper flakes and saute until fragrant.
• Stir in tomatoes and beans and season with a little salt and pepper.
• Allow them to cook for about 2 minutes or so until heated through.
• Add the kale and broth and pop a lid on.
• Cook until kale is wilted and nice and tender. (about 8-10 minutes)
• Serves 2-3.

Veggie Chili Beans and Rice

This is a simple and delicious and nutritious meal! If your family doesn't like spicy, then leave the jalapeno out. -Kristin

2-3 T. olive oil
1 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 large green bell pepper, chopped
1 jalapeno, seeded and minced
2 cloves garlic
1 c. brown rice, uncooked
1 T. cumin
1 T. chili powder
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can diced tomatoes
2 c. water
1 t. salt

Shredded Sharp Cheddar Cheese, optional topping

• Heat olive oil in large pot over medium heat. Add the onion, carrot, celery, green pepper and jalapeno and cook, stirring occasionally until softened and just starting to brown (5-10 minutes).
• Add the garlic and stir for about 30 seconds.
• Then add the cumin, chili powder and rice. Stir constantly for a minute or two.
• Next, add the beans, tomatoes, water and salt. Stir well.
• Bring mixture to a boil and then turn heat to low and simmer for about an hour.
• Uncover, stir and enjoy. If desired serve with cheese sprinkled over top.

Curried Eggplant

I've always loved eggplant, but never knew what to do with it, other than Parmesan. I think this recipe tastes like it came from a restaurant and will impress people who don't even like eggplant. -Sarah

1 large eggplant
salt
olive oil
1 large onion, diced
3 cloves of garlic, minced
3 t. curry powder
2 cups canned diced tomatoes (juice included)

• Peel eggplant and cut into about 1/2 inch cubes. Place in a colander and sprinkle eggplant with salt. (I used about 1 T.) Stir and let sit for 1 hour. (this removes the bitter flavor).
• Rinse the eggplant well and pat dry with paper towels. Heat oven to 400 degrees.
• In a hot skillet with olive oil, cook eggplant cubes, in two batches.
• Remove eggplant from pan and add more olive oil. cook onions until tender and add the garlic and curry powder. Saute a couple of more minutes.
• Add tomatoes to the pan and then stir in eggplant cubes.
• Place all in an 8x8 baking dish and bake 35-45 minutes.
• Serve over rice.

Spinach Rice Casserole

This is delicious. I served it for dinner tonight and all the kids looked disappointed. But, at the first bite they were suprised, they loved it! I got this recipe from tammysrecipes.com, she has very good recipes on her site. The only thing I would do differently next time is double it for sure!-Kristin

10 oz. fresh spinach leaves
1 T. water
1 t. dried minced onion
1 c. cooked rice (white or brown)
1 c. shredded cheddar cheese
1/3 c. milk
2 eggs, beaten
1 t. salt
1-2 c. leftover, cooked diced chicken (optional)

• Place washed spinach in a large pan or skillet (with the water). Cover over medium-low heat until the spinach leaves wilt.
• In a large mixing bowl, combine all other ingredients. Add the wilted spinach and stir.
• Pour into a greased 8x8 inch baking dish.
• Bake at 325 for 35-40 minutes, until set in the middle. (Test with a fork.)

BBQ Lentils

This is a great vegetarian dinner, my family surprised me by how much they loved it. This is a great meal, frugal and yummy! -Sarah

1/2# lentils
4 cups water
4 t. beef boullion
2 T. olive oil
1 onion, diced
1 cup chopped carrot
1 cup chopped celery
3 garlic cloves, minced
salt and pepper
3/4 cup BBQ sauce
1/4 cup ketchup

• Place lentils in a pan with water and boullion. Bring to a simmer, cook about 15 minutes, till just tender, drain, reserving broth.
• In another pan, cook vegetables in oil, until just tender. Add to lentils with BBQ sauce and ketchup. Thin with a little broth.
• Bake at 350 degrees for 20-25 minutes.
• Serve over rice.