Spinach Stuffed Shells

Spinach Stuffed Shells

1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce

Cook shells according to package directions and drain.  While shells are cooking, place oil and spinach in a skillet.  Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste.  Combine filling ingredients well.  Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Curried Red Lentil Soup

Curried Red Lentil Soup

 

2 C red lentils

2 qts water plus more if needed

2 Tbsp coconut oil

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

Fresh parsley to taste, chopped

1 tsp curry powder

½ tsp cumin

½ tsp turmeric

¼ tsp ground coriander

Sour cream or plain Greek yogurt for serving if desired

 

In a large pot place lentils and water, bring to a boil, then reduce heat to low and simmer for 1 hour, adding additional water if needed. In a skillet sauté onion, celery, garlic and parsley until almost tender in the coconut oil. Add curry powder, cumin, turmeric, and coriander to the skillet and toss with the vegetables. Add vegetables to the lentils and continue to simmer for 1 hour, adding additional water if needed. Serve topped with sour cream or yogurt if desired.

Roasted Sweet Potato and Black Bean Burritos

Roasted Sweet Potato and Black Bean Burritos

 

3 medium sweet potatoes, peeled and diced

Oil as needed

Salt free seasoning to taste

1 tsp cumin

1 (15 oz) can diced tomatoes

1 (15 oz) can black beans, rinsed and drained

1 C corn

1 red pepper, diced

4-8 flour tortillas

Salsa and Guacamole for serving if desired

 

Heat oven to 400 degrees. On a baking sheet toss the sweet potatoes with a small amount of oil, salt free seasoning to taste, and the cumin. Roast for 30 minutes or until soft and slightly browned. In the meantime add the tomatoes, beans, corn, and red pepper to a pot and simmer over medium low heat. When potatoes are done add to the pot and combine well. Warm tortillas and make burritos.

Chicken Piccata

Chicken Piccata

 

4 chicken breasts, pounded flat

Salt free seasoning to taste

¼ C flour

3 Tbsp butter, divided

2 Tbsp oil

¼ C lemon juice

¾ C chicken broth

¼ C fresh chopped parsley

 

Season chicken and dredge in flour. Heat 1 Tbsp butter and 1 Tbsp oil in a skillet, add half the chicken and cook until browned about 3-5 minutes. Turn and cook until browned and cooked through on the other side for another 3-5 minutes. Remove and place on a plate. Repeat with the other half of the chicken. When chicken is cooked remove and place on the plate with the other chicken. Add lemon juice and broth to the skillet and bring to a boil. Cook at a boil until thickened about 3-5 minutes. Add remaining 1 Tbsp of butter and parsley. Serve sauce oer the chicken.  

Hummus

Hummus

1 ½ C dry garbanzo beans

¼ C lemon juice

½ tsp asafetida powder

6 Tbsp tahini

4-6 minced garlic cloves

Salt to taste

 

Soak beans in water overnight. Drain beans and place in a large pot. Cover with water and bring to a boil. Reduce heat to low and simmer for an hour or until beans are tender. Drain and cool slightly. Place beans in a bowl and cover with cold water. Rub beans and remove skins, discarding skins. Place beans, lemon juice, asafetida, tahini, garlic and some salt to taste in a food processor. Process until smooth adding a couple Tbsp of water if needed to help make mixture smooth.

Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Seven Layer Toatadas

Seven Layer Tostadas

1 (15oz) can vegetarian refried beans

1 container guacamole
1 C sour cream
1 Tbsp Taco Seasoning
Mexican Cheese Blend
2 chopped tomatoes
2-3 thinly sliced green onions
1 sm can sliced black olives
1 pkg tostada shells 

Heat refried beans until warm. Stir taco seasoning into the sour cream. On each tostada layer refried beans, guacamole, seasoned sour cream, cheese, tomatoes, green onions, and olives. Serve.  

Pesto, Tomato and Mozzarella Grilled Cheese

Pesto, Tomato, Mozzarella Grilled Cheese

For 1 sandwich:

2 slices of bread
Pesto as needed
2-4 slices of tomato
1-2 slices of mozzarella cheese
butter

Spread butter on outside of each slice of bread. Heat a skillet over medium heat. Spread pesto on inside of each slice of bread. Lay tomato and mozzarella on top of one slice and top with the other slice. Grill as you would any grilled cheese.

Spinach and Cheese Stuffed Portabello Mushrooms

Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil

salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.