Ground Beef Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 onion
• 1 1/2 cups carrots
• 2 cups potatoes
• 1 (14 1/2 ounce) can corn
• 1 (6 ounce) can tomato paste
• 4 cups water
• 2 -3 tablespoons beef bouillon
• 1 teaspoon garlic (optional)

Recipe

• 1 boil potatoes, corn, carrots and tomato paste in water.
• 2 add beef bouillon and garlic.
• 3 brown beef and onions, drain off fat.
• 4 add beef and onions to soup. boil until vegetables are fully cooked.

Italian Meatball Soup

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 medium carrots
• 2 stalks celery
• 1 small onion
• 2 tablespoons tomato paste
• 4 garlic cloves, pressed
• 1 tablespoon italian seasoning mix
• 1 (28 ounce) can crushed tomatoes in puree
• 2 cups beef broth
• 1 1/2 cups water
• 16 fully frozen cooked meatballs
• salt
• fresh coarse ground black pepper
• 6 ounces ciabatta or 6 ounces other crusty italian bread
• 1 tablespoon olive oil

Recipe

• 1 peel carrots with vegetable peeler. finely chop carrots, celery and onions.
• 2 lightly spray pot(4qt) with oil and add carrots, celery and onion. cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
• 3 push vegetables to one side of pot. add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
• 4 add pressed garlic and seasoning; mix well. stir in tomatoes; broth and water; bring to a simmer.
• 5 cut meatballs in half; add to soup. simmer an additional 10-12 minutes; season to taste with salt and black pepper. serve hot and garnish with ciabatta croutons.
• 6 ciabatta croutons:.
• 7 pre heat oven to 425 degrees. slice loaf into 1 inch cubes. toss cubes with olive oil and arrange in an even layer on pan. bake 12-14minutes or until golden brown.

Gluten-free Carrot Cookies

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 egg
• 1 cup cooked mashed carrot (or fresh, grated)
• 1/3 cup milk
• 1 teaspoon vanilla
• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup light stoneground buckwheat flour
• 2 cups gluten-free oats (pure, certified gf)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2/3 cup raisins (optional)

Recipe

• 1 cream butter and sugar well.
• 2 beat in egg.
• 3 mix in carrot, milk, and vanilla.
• 4 add remaining ingredients; mix well.
• 5 drop by spoonfuls onto greased cookie sheets.
• 6 bake in a preheated 350* oven for about 12 to 15 minutes until slightly browned.
• 7 remove to wire racks to cool.
• 8 enjoy!

Easy Prep Vegetable Stock

Total Time: 1 hr 33 mins Preparation Time: 3 mins Cook Time: 1 hr 30 mins

Ingredients

• 1/2 head celery
• 1 bunch parsley
• 1 bay leaf
• 1 onion
• 2 carrots
• 2 1/2 liters water

Recipe

• 1 buy the whole head of celery but use the top half for this stock. rinse any dirt off the leaves and put in a large stock pot. any outer stalks that you wouldn't use in cooking can be added as well.
• 2 add a whole bunch of parsley and a bay leaf.
• 3 trim the roots off the onion and cut in half. only remove the skins if they are split and dusty, otherwise just leave them on.
• 4 cut the tops off the carrots, wash and cut in half lengthways.
• 5 add the water and put on to simmer for an hour and a half to two hours.
• 6 strain the vegetables. i do this in a colander (not a sieve) and squash the celery to get every last bit of flavour out of it. the stock is still lovely and clear and full of flavour.
• 7 note: i don't season this stock since i'm going to use it in another recipe anyway.

Easy Potato Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large potatoes, diced
• 2 -3 large carrots, sliced
• 2 -3 large celery ribs, sliced
• 1 large yellow onion, diced
• vegetable stock
• 8 ounces low-fat cream cheese
• salt and pepper

Recipe

• 1 chop all veggies.
• 2 put veggie in stock pot with just enough broth to cover the vegitables.
• 3 bring to boil and cook until potatoes are soft, about 25 minutes.
• 4 stir in cream cheese.
• 5 salt and pepper to taste.

Garden-veggie Carrot Relish

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 6 medium carrots, shredded
• 6 medium celery ribs, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup sugar
• 3/4 cup vinegar
• 1/4 cup water
• 1 tablespoon sea salt
• 1 teaspoon celery seed

Recipe

• 1 mix all ingredients in 3-quart saucepan; bring to boil.
• 2 reduce heat, cover, and simmer for 30 minutes.
• 3 chill before serving.
• 4 for a change of pace, try apple-cider or red-wine vinegars.
• 5 this will keep up to 2 months in refrigerator.
• 6 to can, pack in hot sterilized jars and seal tightly with vacuum seal lids.
• 7 process in hot water bath for 10 minutes.

Italian Mushroom Barley Soup

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 1/2 quarts chicken broth
• 2 cups tomato juice
• 2 cups chopped tomatoes
• 1/2 cup pearl barley
• 3 cups sliced mushrooms
• 3/4 cup chopped carrot
• 3/4 cup chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• salt and pepper
• sour cream (to garnish)

Recipe

• 1 combine all ingredients except salt, pepper and sour cream in slow cooker. cover and cook on low for 6-8 hours.
• 2 season to taste with salt and pepper. top each serving with a dollop of sour cream.

Italian Microwave Chicken

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 chicken thighs, with bones (you could use another part of the chicken if you wanted)
• 1/2 cup long grain rice
• 400 g diced tomatoes
• 1/2 large zucchini (diced)
• 1/2 large carrot (diced)
• 4 mushrooms (diced)
• 1/2 diced onion (, red or spring)
• 8 olives (with pips)
• 1 cup water
• 1 teaspoon instant chicken bouillon granules
• 1/2 cup basil leaves
• salt and pepper

Recipe

• 1 put rice, water & tomatoes in a 2 or 3l microwave safe dish and mix.
• 2 on top of that add the zucchini, carrot, mushrooms, onion, olives and basil leaves.
• 3 sit the chicken on top and sprinkle the stock powder on the vegetables and the chicken and season with salt and pepper.
• 4 cover the dish with a lid (microwave safe) or cling wrap and cook for 40 minutes on 90% power. i use an 1100watt oven but i wouldn’t worry about altering the time if yours is less powerful.

Hot Kangaroo Mince (aka Hot Skippy Mince)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 400 g kangaroo mincemeat
• 1 medium carrot, diced
• 1 medium onion, diced
• 2 teaspoons extra virgin olive oil
• 2 tablespoons green curry paste
• 1 medium tomato, diced
• 1 cup milk
• 1 cup water
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/4 teaspoon marjoram
• 2 teaspoons cornflour
• 50 g feta cheese, diced into small cubes

Recipe

• 1 in a wok or skillet over medium heat cook kangaroo, carrot and onion in the oil until meat is browned.
• 2 add curry paste, tomato, milk, water and spices and mix well stirring occasionally.
• 3 cook around 10 minutes.
• 4 stir in cornflour and cook around 5 minutes or until mixture has thickened.
• 5 place diced fetta over the top and serve.

Dreamy Creamy Potato Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 4 large potatoes, diced
• 6 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 -24 ounce simply potatoes traditional mashed potatoes
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 fresh carrots, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon garlic powder
• 1 cup ham, cubed
• 4 slices bacon, cut in 1-inch pieces
• 2 cups milk (any type)
• 2 green onions, julian chopped for garnishing

Recipe

• 1 boil potatoes in the chicken broth till tender in a large stock/soup pot. about 20 minutes. while that is cooking, peel film at corner of simply potatoes package to vent and heat on high for 3 minutes in microwave. set aside. cook bacon in a skillet. when that's finished cooking, add your onions, carrots and celery. after they are cooked till tender, add your cubed ham and then flour to the mixture. stir. after it's all coated in flour, add your 2 cups of milk. this will make a nice thick rue. after thickening this mixture, poor into the cooked potato cubes. stir. now add your simply potatoes garlic mashed potatoes to all the ingredients. stir again and cook for 20 minutes on medium low heat. top it off with 2 tablespoons of butter and the green onions before serving. delicious and i guarantee they will want seconds. serve hot.
• 2 this refrigerates well if there's any leftovers.

Garden Vegetable Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup celery, chopped
• 2 small onions, chopped
• 4 medium carrots, chopped
• 1 1/2 cups winter squash, cubed (i use butternut, but any variety, including summer squash could be subbed)
• 1/2 cup butter
• 9 cups beef stock (i use a combination of both and include the juices from the canned tomatoes & green beans) or 9 cups vegetable broth, divided (i use a combination of both and include the juices from the canned tomatoes & green beans)
• 8 cups tomatoes, chopped & peeled (i use 64 oz. of canned diced tomatoes)
• 1 1/2 cups frozen corn kernels
• 1 quart green beans (i use 32 oz. of italian flat beans)
• 1 tablespoon sugar
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour

Recipe

• 1 in a large stock pot, saute the celery, onion, carrot and squash in butter until tender. add 8 cups broth, tomatoes, corn, green beans, sugar, curry, salt and pepper; bring to a boil. reduce heat; simmer, uncovered, for 20 minutes.
• 2 in small bowl, whisk together flour and remaining 1 cup of broth until smooth. gradually stir into tomato mixture; bring to a boil. cook and stir until thickened and bubbly, about 2 minutes.

Ground Beef Stew For Dogs

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 1/2 lbs lean ground beef
• 1 cup unpeeled carrot, chopped into small pieces
• 1 cup frozen peas
• 1 (14 ounce) can red kidney beans
• 3 tablespoons wheat germ
• 1/2 cup uncooked whole wheat macaroni
• 1/2 cup uncooked brown rice
• 1/2 cup uncooked barley
• 6 cups water

Recipe

• 1 in large pot brown ground beef, (do not drain off fat as dogs do require some fat in their diets) add all other ingredients and bring to a boil.
• 2 cover and simmer gently for 45 minutes.
• 3 check and stir periodically, if too thick add a little more water.
• 4 after 45 minutes it should look like a cross between soup and stew.
• 5 let cool, and it will thicken up some more.
• 6 put into individual serving size containers and freeze.
• 7 (i have 2 poodles so i freeze in 1 cup containers and they each get 1/2 cup in the mornings).
• 8 larger containers for larger dogs.
• 9 when ready to serve, remove lid and microwave until lukewarm, stir and make sure there are no hot spots!

Garden Vegetable Pistachio Potato Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 lbs red potatoes
• 1 cup frozen peas, defrosted (see note)
• 1 large carrot, pared, sliced (1 cup)
• 1 cup fresh corn kernels (2 ears)
• 1 cup broccoli floret, cut into small pieces
• 1/4 cup green onion, sliced
• 1 cup pistachios (natural california)
• 3/4 cup yogurt
• 3/4 cup mayonnaise
• 1 teaspoon dill weed
• 1/2 teaspoon black pepper

Recipe

• 1 cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
• 2 cool, then slice potatoes 1/4 inch thick.
• 3 combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
• 4 stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
• 5 note: to thaw peas, pour hot water from cooking potatoes over peas in sieve.

Hofbrau Beer Brats And Bean Ragout

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb navy beans (soaked over night)
• 1 tablespoon fine sea salt
• 6 cups vegetable stock
• 2 fresh thyme sprigs (chopped)
• 4 sage leaves (fresh puprle, chopped)
• 4 rosemary sprigs (chopped)
• 2 fresh bay leaves
• 6 juniper berries
• 6 black peppercorns
• 3 tablespoons olive oil
• 6 bratwursts (hofbrau beer)
• 1 teaspoon sea salt
• 2 teaspoons black pepper
• 2 cups onions (medium diced)
• 1 cup carrot (medium diced)
• 3 garlic cloves (minced)
• 3 plum tomatoes (chopped)
• 1/2 cup burgundy wine
• 2 tablespoons tomato paste
• 3 tablespoons cilantro (chopped)

Recipe

• 1 place beans, vegetable stock and salt in a pot. cover with water, bring to a full boil and reduce to a simmer for 1 1/2 hours or until beans are done.
• 2 place herbs, bay leaves, juniper berries, peppercorns in cheese cloth to form a sachet. tie with string and place in bean pot.
• 3 10-minutes before your beans are done start cooking beer brats.
• 4 heat a large saute pan, add 2-tablespoons oil and brown brats. add 1/4 cup red wine, cover pan and simmer 8-10 minutes. remove beer brats and hold warm.
• 5 add oil, onions, carrots, garlic, tomatoes, salt, pepper and sauté 3-4 minutes. add wine, tomato paste and saute until reduced by half.
• 6 remove sachet from beans and drain. combine vegetables, beans, brats and wine reduction together. reseason with salt and pepper to taste.
• 7 serve beans and sausage on warm plates.
• 8 garnish with fresh chopped cilantro.

Easy Pressure Cooker Roast With Gravy

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 lbs beef chuck roast (bone free)
• 1 large onion, diced
• 1 cup baby carrots
• 1 (1 1/4 ounce) package brown gravy mix
• 1 (14 1/2 ounce) can beef stock (low sodium)
• 1/2 teaspoon garlic powder
• black pepper (to taste)

Recipe

• 1 to seal roast, sear all sides in skillet with a little oil.
• 2 place roast in pressure cooker pan.
• 3 sprinkle with garlic powder and gravy mix.
• 4 pour beef stock over.
• 5 toss onions, carrots and any other items you want.
• 6 seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• 7 remove from heat and let stand for 5 minutes.
• 8 run under cold water to release the pressure and serve.
• 9 if the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

Kangaroo Tail And Chickpea Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 kangaroo tail (sectioned by the butcher)
• 1 brown onion, diced
• 1 carrot, diced
• 1 (440 g) can diced tomatoes
• 1/4 cup tomato paste
• 1 (440 g) can chickpeas, drained and rinsed
• 2 liters water (or beef stock or a mix of the two)
• 3 bay leaves
• salt
• pepper
• 5 garlic cloves, crushed
• 1/2 bunch mint, roughly chopped (optional)

Recipe

• 1 head the oil in a large pot.
• 2 sweat off the onions and garlic.
• 3 add salt, pepper and bay leaves (and aniseed myrtle, if using) and cook for two minutes.
• 4 add kangaroo tail and brown.
• 5 add water/stock and tomatoes and paste and bring to the boil.
• 6 add carrot and chickpeas and simmer until the roo tails are tender ( a few hours).
• 7 add the mint just before serving.

Low Fat Fettuccine Alfredo With Veggies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 12 ounces pasta
• 2 cups evaporated skim milk
• 4 garlic cloves, minced
• 6 tablespoons parmesan cheese
• 1/4 cup fresh parsley
• 2 cups vegetables, steamed (your choice, i add broccoli, and cauliflower, sometimes carrots. etc)
• salt and pepper

Recipe

• 1 cook pasta according to directions on package.
• 2 drain.
• 3 place pasta in a large nonstick saute pan along with milk and garlic.
• 4 bring to a simmer.
• 5 stir frequently.
• 6 add cheese.
• 7 continue cooking until cheese melts and sauce thickens.
• 8 stir in parsley, salt and pepper.
• 9 add steamed veggies.
• 10 enjoy!

Dreamy Carrot Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 1/2 cups unbleached all-purpose flour (can use regular ap flour)
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1 tablespoon soft silken tofu (placed in liquid measuring cup)
• 3 tablespoons milk, to fill measuring cup w/tofu to 1/4 cup
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2/3 cup whole milk ricotta cheese
• 1/2 cup grated carrot, firmly packed

Recipe

• 1 preheat oven 400 degrees fahrenheit and line muffin tin with 12 muffin cups.
• 2 "lightly"measure flour and level off; combine flour, sugar, bk powder, salt and cinn.
• 3 in a medium bowl combine milk (measured with silken tofu to make 1/4 cup), butter and eggs.
• 4 stir ricotta cheese and grated carrots into milk mixture & beat well.
• 5 add wet ingredients to dry ingredients in the large bowl. stir just until moist. batter will be very stiff -- do not worry!
• 6 fill cups 2/3 full (they'll be pretty full!).
• 7 bake 20-25 minutes until golden brown. remove immediately to wire racks to cool.

Garden Vegetable Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 (28 ounce) can diced tomatoes with juice
• 6 cups vegetable stock
• 2 cups sliced carrots
• 2 cups diced peeled tomatoes
• 2 cups chopped green beans
• 2 cups corn kernels
• 1/4 cup chopped fresh parsley
• salt and pepper

Recipe

• 1 in large pot, sauté onion in butter and olive oil.
• 2 add tomatoes with stock, carrots and potatoes; bring to a boil.
• 3 reduce heat and simmer 20 minutes. add green beans and simmer 5 minutes longer.
• 4 add corn and simmer 5 minutes. stir in parsley. season to taste with salt and pepper.

Garjarela (sweet Carrot Dessert)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4-5
• 10 large carrots, peeled and grated
• 7 tablespoons butter
• 5 cloves
• 6 green cardamoms, crushed
• 1 small piece cinnamon stick
• 1/3 cup milk
• 4 ounces granulated sugar

Gardener's Bread

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• 2 medium size fresh pears
• 1/3 cup finely grated unpared zucchini
• 1/3 cup finely grated carrot
• 3 cups flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground ginger
• 3 large eggs
• 1 1/2 cups sugar
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon grated lemon peel
• 1/2 cup chopped walnuts

Recipe

• 1 grate pears to measure 1 1/2 cup.
• 2 combine flour, salt, baking soda, cinnamon, baking powder and ginger. beat eggs in separate bowl then gradually beat in sugar and oil. add vanilla and lemon peel. blend into flour mixture. add the pears, carrot, zucchini and nuts and mix well.
• 3 divide mixture into 2 greased loaf pans. let stand 5 minutes then bake at 350 for 55 minutes.

Garden Vegetable Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (10 ounce) bag mixed salad greens (or buy greens seperately)
• 1 small red bell pepper, sliced (or green)
• 1 small zucchini, sliced
• 1/2 cup red onion, sliced
• 1/2 cup pitted ripe olives, drained (optional)
• 1/2 cup radish, sliced
• 1 small carrot, diced
• 1 small celery, diced
• cherry tomatoes
• 1/2 cup cheddar cheese
• 3/4 cup olive oil and vinegar dressing

Recipe

• 1 wash vegetables thoroughly with warm water.
• 2 slice and dice vegetables however you wish and drain olives.
• 3 toss sald greens with vegetables and olives in large bowl.
• 4 add dressing; mix until salad is well coated.
• 5 top with chedder cheese.
• 6 enjoy!

Hot Italian Sausage & Veggie Soup

Total Time: 32 mins Preparation Time: 30 mins Cook Time: 2 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb italian sausage, hot, thinly sliced
• 2 garlic cloves, minced
• 1 onion, medium, sweet, diced
• 1 shallot, thinly sliced
• 1 cup fingerling potato, diced
• 2 carrots, large, thinly sliced
• 1 zucchini, small, diced
• 15 ounces beef broth (1 1/2 cans)
• 14 ounces stewed tomatoes (1 can, not drained)
• 5 ounces wine, dry, red
• 1 teaspoon sugar, (optional)
• 1/2 cup cavatappi pasta, uncooked
• 1 cup lima beans, rinsed & drained
• 1/4 cup arugula, rinsed
• 1/4 teaspoon oregano, dried
• 3 -4 basil leaves, finely sliced
• 1/4 teaspoon salt, sea, fine
• 1/4 teaspoon black pepper, freshly ground
• 4 tablespoons parmesan cheese, grated (garnish)

Recipe

• 1 in a large pot, turn the heat to medium and.add the olive oil.
• 2 cook the italian sausages in the hot oil, stirring occasionally until browned then remove the sausage and allow to cool.
• 3 next add to the oil the garlic, onion, shallot, potato, and carrot, cooking until the onion is soft.
• 4 now add the beef broth, stewed tomatoes, red wine and sugar and bring to a steady boil.
• 5 once it is boiling add the zucchini and lima beans, reduce heat to low, cover and simmer for an hour.
• 6 lastly you will add the sausage, pasta and arugula into the pot and simmer until the pasta is tender.
• 7 stir in the oregano and chopped basil, mixing well, season to taste with salt and pepper.
• 8 pour into bowls and garnish with freshly shredded parmesan cheese.
• 9 we had this soup with italian buns and a nice simple fruit salad for a lovely dinner, it was very filling .

Hoisin Chicken With Soba Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, strips (frozen, fully-cooked grilled)
• 8 ounces soba noodles
• 1/4 cup hoisin sauce
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon spicy hot mustard
• 1 1/2 cups shredded carrots
• 1/2 cup diagonally sliced scallion
• 1/4 cup finely chopped unsalted, dry roasted peanuts

Recipe

• 1 bring a large pot of water to a boil.
• 2 place the chicken on a microwave-safe plate and cover with a paper towel. microwave at high for 2 minutes or until heated through.
• 3 add soba noodles to boiling water and cook for 5 minutes; drain well.
• 4 whisk together the next 4 ingredients (through mustard). add the chicken, carrots, and scallions to the sauce mixture.
• 5 toss the hoisin-chicken mixture with the noodles until well coated. divide noodles and chicken among 4 plates; sprinkle peanuts on top.

Italian Mixed Vegetables

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (20 ounce) package california-blend frozen vegetables
• 1/4 cup water
• 1/4 cup reduced-fat italian salad dressing
• 1/4 teaspoon salt
• 1/4 teaspoon basil
• 1/8 teaspoon oregano

Recipe

• 1 in a large nonstick skillet, bring vegetables and water to a boil.
• 2 cover and cook for 10-12 minutes or until vegetables are crisp-tender.
• 3 uncover; cook and stir until liquid is almost absorbed.
• 4 add the salad dressing, salt, basil and oregano.
• 5 cook and stir until heated through.

Chicken With Szechuan Rice For 2

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 2 -4 garlic cloves, smashed
• 1/4 teaspoon seasoning salt
• 1 tablespoon butter
• 1/2 cup uncooked long grain rice
• 1/4 cup chopped green onion
• 1/4 cup chopped carrot
• 1 cup water
• 1/4 cup purchased spicy szechuan stir-fry sauce

Recipe

• 1 sprinkle/rub chicken with smashed garlic and seasoned salt.
• 2 melt butter in medium nonstick frypan over medium high heat.
• 3 add chicken, cook until browned on both sides.
• 4 remove chicken from frypan, cover to keep warm.
• 5 add rice, onions and carrot to same frypan, cook and stir 3-5 minutes or just until mixture begins to brown.
• 6 add water and stir fry sauce, mix well.
• 7 place chicken over rice mixture.
• 8 reduce heat to medium low, cover and cook 15-20 minutes or until chicken is fork tender, its juices run clear and liquid is absorbed, stirring occasionally.

Curried Quinoa And Edamame Salad (vegan And Gluten-free)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 cup quinoa
• 2 cups water
• 1 large carrot, quartered and sliced
• 1 teaspoon curry powder
• 3/4 cup frozen shelled edamame
• 2 stalks celery, sliced
• 1/2 cup raisins
• 1/2 cup green onion, sliced
• 4 tablespoons extra-virgin olive oil
• 1 lime, juiced
• 1 teaspoon salt
• pepper

Recipe

• 1 in a medium sauce pan, place quinoa and water and bring to a boil.
• 2 reduce heat, add carrots and curry powder and cover.
• 3 after 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
• 4 transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
• 5 in a small bowl, mix olive oil, lime juice, salt and pepper.
• 6 pour over the quinoa and mix well. adjust the taste with salt and pepper. let it cool on the counter.
• 7 infuse love and refrigerate for several hours or overnight.

Kamut Berry, Spelt Berry And Wild Rice Stuffing

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/2 cup wild rice
• 1/2 cup kamut (berries)
• 1/2 cup spelt berries
• 1 cup pecan pieces
• 2 tablespoons extra virgin olive oil
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup fennel bulb, diced
• 1/2 cup celery, diced
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh sage, finely chopped
• sea salt
• 2 tablespoons water
• 1/2 cup firmly packed fresh parsley, finely chopped
• pepper

Recipe

• 1 to prepare the grains, put grains in a large pot and cover with water to 3 inches above grains.
• 2 bring water to a boil, then reduce heat and simmer for 2 minutes.
• 3 turn off heat, cover pot and allow grains to sit for 1 hour; drain into a colander and rinse under cold running water.
• 4 preheat oven to 325°f.
• 5 spread pecans on a baking sheet and toast for 8 to 10 minutes. set aside to cool.
• 6 over medium heat, warm olive oil and add onion and saute for 5 minutes.
• 7 add carrot, fennel, celery, garlic, sage, salt to taste and water.
• 8 cover and cook 8 to 10 minutes until vegetables are tender.
• 9 add prepared grains to vegetables and stir in toasted pecans, parsley and pepper to taste and serve.

Ground Beef Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (13 7/8 ounce) package pillsbury refrigerated pie crusts, softened as directed on the box
• 1 lb lean ground beef (at least 80%)
• 1 medium onion, chopped (1/2 cup)
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 3 cups frozen southern-style diced hash brown potatoes, thawed
• 3 medium carrots, sliced (1 1/2 cups)
• 1 (12 ounce) jar beef gravy

Recipe

• 1 preheat oven to 450°.
• 2 line a 9-inch glass pie plate with one pie crust; set aside.
• 3 in a large skillet, cook been, onion, garlic salt, and pepper over med-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooed; drain.
• 4 stir cornstarch into beef mixture until mixed.
• 5 stir in potatoes, carrots, and gravy; cook 5-6 minutes over med-high heat, stirring often, until hot.
• 6 spoon mixture into crust-lined plate.
• 7 top with second crust, seal edge and flute.
• 8 cut slits in several places in top crust; cover edge of crust with foil.
• 9 bake 35-40 minutes or until crust is golden brown; let stand 5 minutes before serving.

Garden Vegetable Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) carton cream cheese spread
• 1/2 cup finely chopped green pepper
• 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 6 radishes, finely chopped
• 4 teaspoons finely chopped onions
• 1 teaspoon dill weed

Recipe

• 1 in a bowl, combine the first seven ingredients.
• 2 serve on snack toast and/or pit bread.
• 3 store in the refrigerator. yield: 3 cups.

Hoisin-honey Beef With Couscous

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups chicken broth
• 2 grated carrots
• 1 cup couscous
• 1 lb beef sirloin steak
• 1 sweet red pepper
• 12 green onions
• 1 tablespoon of minced garlic
• 1 tablespoon ginger
• 6 tablespoons hoisin sauce
• 3 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1/4 cup fresh cilantro

Recipe

• 1 cut steak across the grain in bite sized strips. place in a large bowl and stir in the honey, hoisin, garlic, and ginger and let it rest.
• 2 chop pepper into 1 inch chunks and cut green onions into one inch lengths.
• 3 in a medium pan bring broth up to a boil. salt to taste. add couscous and carrots. mix quickly and close tightly and turn off the heat.
• 4 heat oil in a wok or wide nonstick skillet on high heat. add sweet pepper and stir fry for one minute then add the green onions for one minute more. take off heat and remove with a slotted spoon.
• 5 put wok back on high heat. when hot add the steak mixture and stir fry to desired doneness. i like mine medium. add the onions and peppers, warm through and coat with honey hoisin mixture.
• 6 put couscous in bowls and spoon meat mixture over couscous.
• 7 top with chopped cilantro.

Gardener's Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 9 ounces parsnips, chopped
• 2 small carrots, chopped
• 1/2 cup fresh breadcrumb
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped
• 1 (3 lb) whole chickens
• 1 bunch fresh parsley
• 1 onion
• 2 tablespoons butter, softened
• 4 tablespoons olive oil
• 1 lb new potato, scrubbed
• 1 lb baby carrots, trimmed
• salt and pepper

Recipe

• 1 to make the stuffing, put the parsnips and chopped carrots into a pan, half cover with water, and bring to a boil.
• 2 lower the heat, cover and simmer until tender.
• 3 drain well, then process in a blender or food processor to a smooth puree.
• 4 transfer to a bowl and set aside to cool.
• 5 mix the bread crumbs, nutmeg and parsley into puree and season to taste with salt and pepper.
• 6 put stuffing into neck end of chicken and push a little under the skin over the breast meat.
• 7 secure flap of skin with a small metal skewer or toothpick.
• 8 place the bunch of parsley and onion inside the cavity of the chicken, then place chicken in a large roasting pan.
• 9 spread butter over skin and season with salt and pepper, cover with foil and place in preheated 375f oven for 30 minutes.
• 10 meanwhile, heat oil in skillet and lightly brown potatoes.
• 11 transfer potatoes to roasting pan and add the baby carrots.
• 12 baste chicken and continue to cook for a further hour, basting after 30 minutes.
• 13 remove foil for last 20 minutes to let the skin crisp.
• 14 garnish with chopped parsley and serve immediately.

Low Fat Creamy Vegetable Medley

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 10 3/4 ounces campbell's condensed fat-free golden corn soup
• 1/2 cup skim milk
• 16 ounces frozen broccoli carrots cauliflower mix
• 1/2 cup shredded low-fat cheddar cheese

Recipe

• 1 in a pan, mix soup, milk and veggies.
• 2 over medium heat, bring to boil.
• 3 cover and cook on low for 15 minutes till veggies are tender, stirring often.
• 4 stir in cheese.
• 5 heat till cheese is melted.

Italian Meatball Pot

Total Time: 24 hrs 25 mins Preparation Time: 25 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 4 -6 tablespoons olive oil
• 20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning)
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 1/4 teaspoon dried italian seasoning
• 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
• 2 carrots, peeled and diced
• 6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water)
• 1 cup tomato sauce (can omit if desired and just use the broth)
• 1 teaspoon seasoning salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 2 (14 ounce) cans small beans, drained and rinsed
• 1 (6 ounce) bag fresh baby spinach
• 1/2 cup grated parmesan cheese (can use more)
• 1 -2 cup cooked small shell pasta (optional)

Recipe

• 1 heat 4 tablespoons olive oil in a pot over medium heat; add in the meatballs and brown on all sides, then remove to a bowl.
• 2 add in onions and carrots, then saute for about 4 minutes.
• 3 add in garlic, italian seasoning and chili flakes; cook stirring for 2 minutes.
• 4 add in broth and tomato sauce, seasoned salt and black pepper; bring to a boil over medium-high heat.
• 5 add in the browned meatballs with beans; bring to a simmer, then reduce heat to low and simmer uncovered, stirring occasionally for about 1 hour or even more.
• 6 after the 1 hour cooking time add in the spinach, parmesan cheese and small pasta (if using) simmer for about 2 minutes or until the spinach is wilted.
• 7 season with more salt and black pepper if desired.
• 8 serve with more parmesan cheese on the side.

Ground Beef Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 lbs ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup carrot
• 7 cups water
• 1 (1 1/4 ounce) envelope au jus mix
• 2 tablespoons beef bouillon granules
• 2 bay leaves
• 1/8 teaspoon pepper
• 1 1/2 cups uncooked egg noodles

Recipe

• 1 in a large saucepan or dutch oven, cook the beef, onion, celery and carrot over medium heat and drain.
• 2 add the water, au jus mix, bouillon, bay leaves and pepper and bring to a boil.
• 3 stir in the noodles and return to a boil.
• 4 cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally.
• 5 discard bay leaves before serving.

Garden Vegetable Stir-fry With Tofu And Brown Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons water
• 1 1/2 tablespoons cornstarch
• 1 cup canned vegetable broth
• 2 tablespoons oyster sauce
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon dark sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 3 teaspoons vegetable oil, divided
• 1 (12 1/3 ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
• 1 cup thinly sliced onion
• 1 cup red bell pepper, strips
• 3 cups sliced zucchini (about 3/4 pound)
• 1 cup snow peas, trimmed
• 1/2 cup diagonally sliced carrot
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup fresh cilantro stem
• 3 cups hot cooked long-grain brown rice

Recipe

• 1 combine water and cornstarch in a bowl; stir with a whisk. stir in broth and next 6 ingredients (broth through crushed red pepper).
• 2 heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. add tofu; stir-fry 8 minutes or until golden brown, stirring occasionally. remove tofu from pan. place tofu on several layers of paper towels.
• 3 add 1 teaspoon vegetable oil to pan. add onion and bell pepper, and stir-fry 2 minutes. add the zucchini, snow peas, carrot, and water chestnuts; stir-fry 1 minute. add tofu and broth mixture. bring to a boil, and cook 2 minutes. stir in cilantro. serve with rice.

Garden Minestrone

Total Time: 12 hrs Preparation Time: 1 hr Cook Time: 11 hrs

Ingredients

• Servings: 8
• 1 onion, minced
• 4 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 1/2 teaspoons minced fresh oregano (or 1/2 t. dried)
• 1/8 teaspoon red pepper flakes
• 6 cups low sodium chicken broth
• 1 (15 ounce) can tomato sauce
• 1 cup dried great northern beans (pre-soaked overnight, drained) or 1 cup cannellini beans (pre-soaked overnight, drained)
• 2 carrots, peeled and cut into 1/2 inch pieces
• 1 zucchini, quartered lengthwise and sliced 1/4 inch thick
• 8 ounces swiss chard, stemmed and leaves sliced 1/2 inch thick
• 1/2 cup small shell pasta (such as ditalini, tubettini, or mini elbows)
• 1/2 cup minced fresh basil
• salt
• pepper
• grated parmesan cheese, for serving

Recipe

• 1 microwave onion, garlic, oil, oregano, and red pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• 2 stir broth, tomato sauce, soaked beans, and carrots into slow cooker.
• 3 cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.
• 4 stir in zucchini, chard, and pasta; cover and cook on high until vegetables and pasta are tender, 20-30 minutes.
• 5 stir in basil; season with salt and pepper to taste; serve with parmesan cheese and additional olive oil.

Garden Pasta Salad

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 cups whole wheat rotini
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup low-fat plain yogurt
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/8 teaspoon salt, or to taste
• fresh ground pepper, to taste
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1 cup diced yellow peppers or 1 cup red bell pepper
• 1 cup grated carrot
• 1/2 cup chopped scallion
• 1/2 cup chopped pitted kalamata olive
• 1/3 cup slivered fresh basil

Recipe

• 1 bring a large pot of lightly salted water to a boil.
• 2 cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions.
• 3 drain and refresh under cold running water.
• 4 whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth.
• 5 add the pasta and toss to coat.
• 6 add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.
• 7 *can be made a day of ahead.*.

Hoisin-braised Tempeh And Chinese Vegetables

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 16 ounces tempeh, cut into 1/2-inch cubes
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 2 large carrots, thinly sliced diagonally
• 1 head bok choy, trimmed and sliced crosswise into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained and rinsed
• 5 scallions, trimmed and sliced diagonally
• 1/3 cup hoisin sauce
• 1/4 cup water
• salt
• fresh ground black pepper
• 1 1/2 cups snow peas, trimmed and halved diagonally

Recipe

• 1 heat the olive oil in large pot over medium-high heat.
• 2 add tempeh and cook until browned, stirring often, about 5 minutes.
• 3 add garlic and ginger.
• 4 cook until fragrant, about 30 seconds.
• 5 stir in remaining ingredients except the snow peas.
• 6 reduce heat to low, cover and cook 15 minutes.
• 7 add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer.
• 8 remove and place on a serving platter, over rice if desired.
• 9 enjoy!

Italian Meat Sauce

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 3 onions
• 3 carrots
• 3 stalks celery & leaves
• 2 tablespoons olive oil
• 1 lb ground beef
• 1 lb ground lamb
• 1 cup wine
• 5 teaspoons salt
• 1/2-1 teaspoon black pepper
• 2 (28 ounce) cans tomatoes (chopped or kitchen ready)
• 6 ounces tomato paste
• 6 ounces water
• 1 slice salt lamb (optional)

Recipe

• 1 place the onions, carrots, celery, and salt lamb (if using) in a food processor and process to a fine paste. in a heated skillet with olive oil, brown this combination.
• 2 add the ground meat to the skillet and brown.
• 3 once the meat is browned, add the wine and cook to evaporate it.
• 4 add the salt, black pepper, tomatoes, tomato paste, and water. bring to a boil and lower the heat to simmer for 2 hours covered. stir from the bottom every 20 minutes. be careful that the heat is not too high - it will burn.
• 5 uncover and simmer 1 more hour.
• 6 enjoy!

Easy Red Lentil Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces split red lentils, about 1 1/8 cup
• 2 tablespoons butter
• 1 medium onion
• 2 celery ribs, finely diced
• 2 carrots, finely diced
• 1 grated lemon, rind of
• 2 cups vegetable broth
• salt & pepper

Recipe

• 1 pick over lentils and remove any stones. rinse well.
• 2 heat butter in sauté pan and sauté onion for 2-3 minutes.
• 3 add diced celery and carrots and let sweat for 10 minutes.
• 4 stir in lentils, add lemon rind, vegetable broth and salt and pepper to taste.
• 5 bring to a boil, reduce heat and simmer for 15-20 minutes until vegetables are tender.
• 6 roughly blend the soup with stick blender or mash with potato masher, it should not be too smooth.
• 7 check the seasoning and reheat gently.

Low Fat Creamy Pasta Primavera

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb fettuccine
• 1 clove garlic, chopped
• 1 tablespoon olive oil
• 2 carrots, scrubbed and diced
• 1 cup fresh broccoli
• 1 cup fresh peas
• 1 cup fresh green beans
• 1 cup plain low-fat yogurt
• 1 cup low fat cottage cheese
• 2 tablespoons grated parmesan cheese

Recipe

• 1 cook pasta according to package directions.
• 2 saute garlic in oil, adding carrots and green vegetables.
• 3 cover and simmer for 5 minutes.
• 4 remove from heat.
• 5 blend yogurt and cheese in blender until smooth.
• 6 drain pasta.
• 7 toss with remaining ingredients to sprinkle on top.
• 8 serve hot with extra grated cheese.

Curried Rice Pilaf With Lamb

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons margarine or 2 tablespoons butter
• 4 shoulder lamb chops
• salt and pepper
• 2/3 cup long grain rice
• 1/2 cup grated carrot
• 1/4 cup raisins
• 2 tablespoons chopped onions
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 2 tablespoons slivered almonds, if desired
• 1 1/2 cups chicken broth

Recipe

• 1 heat oven to 350 degrees.
• 2 grease a shallow 2-quart baking dish.
• 3 in a large skillet, brown chops in butter.
• 4 remove chops; sprinkle with salt and pepper.
• 5 add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• 6 stir in remaining ingredients; pour into prepared dish.
• 7 arrange chops on top.
• 8 bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

Ground Beef Stew For Dogs # 2

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 lbs lean ground beef
• 11 cups water
• 1 cup chopped carrot
• 1 medium yam, diced
• 1 cup frozen green beans
• 1 cup brown rice
• 1/2 cup whole wheat macaroni
• 1/2 cup pearl barley
• 1/2 cup mixed wild rice
• 1/4 cup cornmeal
• 1/4 cup wheat germ
• 1/4 cup natural bran

Recipe

• 1 brown ground beef.
• 2 add all other ingredients.
• 3 bring to a boil and simmer gently 45 min.
• 4 should be thick when cool.
• 5 put into individual"ziplock"containers in the amount that your dog will eat.
• 6 (i put 1 cup in each container, and give each poodle 1/2 cup each morning) warm in microwave, and voila!
• 7 serve!
• 8 if you feel it is too thick, just add a little water to it before serving.

Garden Ranch Pizza-pampered Chef

Total Time: 37 mins Preparation Time: 15 mins Cook Time: 22 mins

Ingredients

• 1 pizza crust
• 1/2 cup mayonnaise
• 2 tablespoons ranch dressing mix
• 2 garlic cloves, pressed
• 2 cups mozzarella cheese, grated
• 2 cups broccoli, finely chopped
• 1/2 cup red pepper, diced
• 1 medium carrot, sliced
• 1/2 cup olive, sliced
• 1/4 cup parmesan cheese, grated

Recipe

• 1 preheat oven to 425°f.
• 2 combine mayonnaise, ranch seasoning and garlic to make a "sauce".
• 3 spread evenly over crust. sprinkle on half the mozzarella. layer on all the vegetables and olives. top with the remaining mozzarella and the parmesan cheese.
• 4 bake 18-22 minutes or until pizza crust is cooked. serve immediately.

Italian Lentil And Barley Soup

Total Time: 13 hrs 15 mins Preparation Time: 15 mins Cook Time: 13 hrs

Ingredients

• 1 cup lentils
• 1/3 cup pearl barley
• 1 cup carrot (chopped)
• 1 cup celery (chopped)
• 1 cup onion (chopped)
• 2 garlic cloves (minced)
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 3 1/2 cups broth
• 2 1/2 cups water
• 14 1/4 ounces italian-style tomatoes or 14 1/4 ounces regular stewed tomatoes or 14 1/4 ounces crushed tomatoes
• 1/4 cup fresh parsley, finely chopped (optional)
• 2 tablespoons cider vinegar (optional)

Recipe

• 1 sort through lentils to remove debris and shriveled beans, then rinse.
• 2 add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf.
• 3 pour in broth, water, and tomatoes.
• 4 cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.
• 5 discard bay leaf and just before serving stir in parsley and vinegar. (if you don't use the vinegar, the soup might taste more bland as you're omitting a major contributor of flavor.).
• 6 lentils aren't like dried beans. they don't require soaking and cook pretty quickly when you do it right.
• 7 when you buy your lentils, go somewhere that has a decent turnover so your lentils haven't been sitting on the shelf for years. also, don't add any additional salt to the soup while it is cooking, and don't add lentils to already boiling water as either one can make lentils tough.

Garden Patch Bread

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup water
• 1/2 cup carrot, coarsely shredded
• 1/3 cup tomato juice
• 2 tablespoons green peppers, coarsely chopped
• 2 tablespoons green onions, sliced
• 1 tablespoon butter
• 3 cups bread flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon dried basil, crushed
• 1 teaspoon bread machine yeast

Recipe

• 1 add all lingredients to the bread machine according to the manufacturers directions.
• 2 bake the bread using the basic bread cycle, 1 1/2 lb loaf.

Easy Red Lentil Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons butter
• 1 onion
• 1 leek, finely chopped
• 1 celery, finely chopped (optional)
• 1 large carrot
• 1 cup red lentil
• 5 cups stock
• salt
• pepper

Recipe

• 1 place butter, onions, celery and leek in pot cook on med/ high heat for 4 minutes.
• 2 add carrots, bay leaf and lentils. pour in stock. cover and cook for 15 minutes stirring half way through.
• 3 remove from heat, cover and let stand for 5 minutes.
• 4 remove bay leaf then use immersion blender to purée until smooth,.

Garden Lasagna

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 8 ounces eggplants, diced
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (16 ounce) can crushed tomatoes (with liquid)
• 3 medium carrots, diced
• 1/8 cup water
• 1 cup ricotta cheese
• 1 tablespoon grated parmesan cheese
• 1 egg
• 6 uncooked lasagna noodles
• 2 ounces grated mozzarella cheese

Recipe

• 1 preheat oven to 375°f spray 8x8" dish with nonstick cooking spray.
• 2 in skillet, warm vegetable oil over medium heat. add eggplant, onion, garlic, 1 tablespoons basil, and 1/4 teaspoons of salt and pepper. saute 3 minutes. add tomatoes with the liquid, carrots, and 1 cup of water and simmer 5 minutes or until eggplant is tender.
• 3 in medium bowl, combine ricotta and parmesan cheese, egg , 1/4 cup basil, and 1/4 teaspoons salt. set aside.
• 4 spoon a third of the tomato mixture in sprayed dish. lay 2 noodles over sauce. top with half of the cheese mixture. lay 2 more noodles down. repeat the process. spoon remaining sauce on top and sprinkle with some mozzarella cheese. pur 1/4 cup water in dish around edges.
• 5 cover with foil and bake 15 minutes.
• 6 remove foil and bake 15 more minutes or until bubbly.

Compliment Rice Side Dish

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/4 cups long grain rice
• 1 (13 ounce) can chicken broth
• 1 cup water
• 1 teaspoon salt
• 1 small carrot, chopped fine
• 1/2 cup frozen green pea
• 2 tablespoons butter, melted
• 1/4 teaspoon onion powder

Recipe

• 1 place rice, chicken broth, water, salt and carrots in saucepan and cook for approximately 20 minutes or until rice is done.
• 2 lightly stir in peas, melted butter and onion powder.

Garden Ranch Pasta Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups uncooked spiral shaped pasta
• 1 cup broccoli floret
• 1/4 cup sliced carrot
• 1/4 cup chopped yellow pepper
• 1/4 cup chopped red pepper
• 1/4 cup sliced zucchini
• 1/2 cup ranch salad dressing
• 1 tablespoon dijon mustard

Recipe

• 1 cook pasta acording to package directions.
• 2 combine all vegetables in a large bowl.
• 3 after cooked, rinse pasta in cold water, drain and add to vegetables.
• 4 combine ranch dressing and mustard.
• 5 add to pasta mixture and toss to coat.
• 6 refrigerate until serving.

Garden Orzo Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 teaspoons margarine
• 1 medium onion, chopped
• 1 -2 garlic clove, finely chopped
• 1/2 cup dried lentils
• 1 cup water
• 3 (429 ml) cans low sodium chicken broth (i make my own broth and use about a litre and a half)
• 2 large carrots, peeled and thinly sliced
• 2 medium red potatoes, cubed (i leave skins on for extra nutrition)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1 cup frozen peas (you can use canned if you want but that will increase the sodium content)
• 1/2 cup uncooked orzo pasta (can substitute with small pasta of any shape)
• 1 (14 1/2 ounce) can diced tomatoes with juice (i use the low sodium of course!)

Recipe

• 1 in a large pot, melt margarine, add onion and garlic. cook over medium heat until onion is softened.
• 2 add all remaining ingredients except peas, orzo and tomatoes. cook over high heat until it reaches a full boil (6-8 minutes).
• 3 reduce heat and simmer, covered until lentils and potatoes are tender (10 minutes).
• 4 add peas, orzo and tomatoes. increase heat back to high. bring to a full boil (8-10 minutes).
• 5 reduce heat again to low, and let simmer until orzo is tender (10-12 minutes).
• 6 *when cooking lentils, do not add acidic ingredients like tomatoes until they are of desired texture. the acid in the tomatoes prevents them from getting softened.

Kale Lentil And Chicken Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup coarsely chopped carrot
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon dried basil
• 4 cups coarsely chopped kale
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups cooked chicken (cubed) or 1 1/2 cups turkey (cubed)
• 1 medium tomato, seeded and chopped
• 1/2 cup red lentil, rinsed and drained

Recipe

• 1 in a large saucepan, heat olive oil over medium low heat. add onion, carrots and garlic.
• 2 cook, covered, for 5-7 minutes or until the vegetables are nearly tender, stirring occasionally.
• 3 add chicken broth and basil to vegetables. bring to boiling; reduce heat.
• 4 simmer, covered, for 10 minutes. stir in kale, salt and pepper. return to boiling. simmer, covered for another 10 minutes.
• 5 stir in chicken, tomatoes and lentils. simmer, covered for 5-10 minutes or more until kale and lentils are tender.

Gardener's Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 900 g potatoes, halved
• 2 carrots, sliced
• 250 g broccoli, cut into florets
• 250 g leeks, thickly sliced
• 50 g green beans, trimmed and halved
• 75 g butter
• 350 ml skim milk
• 4 garlic cloves, crushed
• 25 g plain flour
• 150 ml dry cider
• 2 teaspoons coarse grain mustard
• 1/4 teaspoon paprika (pinch)

Recipe

• 1 cook the potatoes in lightly salted boiling water until tender. (about 15 mins).
• 2 halfway through cooking steam the carrots above the potatoes for 3 minutes add the broccoli and cook for a further 2 minutes finally add the leeks and green beans for another 2 minutes. if you don't have a steamer pan, cook the veggies until tender but not soft.
• 3 drain the potatoes and mash with the 25g of the butter, garlic and 4 tbsp of the milk.
• 4 in a new pan heat half the remaining butter and stir in the flour. gradually whisk in the milk until smooth. whisk in the cider and mustard.
• 5 place the vegetables in a large ovenproof dish and pour on the sauce. top with the mash and dot with the last of the butter and paprika.
• 6 cook for 35 minutes at 200°c/400°f.

Gluten-free "canned" Cream Of Chicken Soup T-r-l

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 chicken thighs
• 2 cups water
• 1/2 large carrot
• 1 stalk celery
• 1 tablespoon minced onion
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon dried parsley
• 1 tablespoon tapioca flour
• 1 cup half-and-half

Recipe

• 1 note re amt:.
• 2 makes approx 2-1/2 cups of "condensed" cream of chicken soup, which will work for most recipes calling for canned soup.
• 3 place the chicken in the water, bring to a boil and immediately lower to simmer.
• 4 add the carrot, onion and celery.
• 5 simmer for 1 hour.
• 6 carefully remove the vegetables and chicken from the broth.
• 7 place the vegetables in a food processor, remove the meat (not fat) from the bones, and place the meat in the food processor as well.
• 8 process into a puree, then return to the sauce pan with any remaining broth.
• 9 bring to a boil.
• 10 mix the tapioca flour with the half and half and stir into the contents of the sauce pan.
• 11 when thickened, remove from heat and allow to cool.

Garden Pasta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 1/2 cups snow peas
• 1 1/2 cups sliced carrots
• 1 1/2 cups cauliflower florets
• 8 ounces barilla campanelle pasta, cooked according to package directions
• 1/2 cup honey mustard dressing

Recipe

• 1 cook snow peas, carrots and cauliflower in boiling water 3 minutes; drain.
• 2 combine cooked campanelle and vegetables in large bowl.
• 3 just before serving, add salad dressing; toss lightly.

Hoisin Flank Steak With Asian Cucumber Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons hoisin sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon orange rind, grated
• 1 (1 lb) flank steak, trimmed
• cooking spray
• 2 cups cucumbers, seeded, peeled, and thinly sliced
• 1/4 cup red onion, thinly vertically sliced
• 1/4 cup matchstick-cut carrot
• 1 tablespoon sugar
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons fish sauce
• 1/8 teaspoon salt
• 8 wonton wrappers
• 2 teaspoons dark sesame oil
• 1/4 teaspoon chinese five spice powder
• 1/8 teaspoon salt

Recipe

• 1 preheat broiler.
• 2 combine first 3 ingredients in a small bowl. brush steak with half of hoisin mixture. place steak on a broiler pan coated with cooking spray. broil 6 minutes. turn steak over; brush with remaining hoisin mixture. broil 6 minutes or until desired degree of doneness. place steak on a cutting board; let stand 5 minutes.
• 3 combine cucumber and remaining ingredients in a bowl; toss to combine. cut steak diagonally across grain into thin slices. serve with cucumber salad.
• 4 thaw 8 wonton wrappers, if frozen. cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. combine 1/4 teaspoon chinese five-spice powder and 1/8 teaspoon salt in a small bowl. sprinkle wrappers evenly with five-spice powder mixture. bake at 450° for 3 minutes or just until crisp.
• 5 serving size: 3 ounces steak and 1/2 cup salad.

Garden Salad Cucumber Cups

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 large red bell pepper, finely chopped
• 1 medium zucchini, finely diced
• 1 cup quartered cherry tomatoes or 1 cup diced garden tomato
• 3/4 cup fresh basil, chopped (optional)
• 1 medium carrot, shredded
• 6 tablespoons grated parmesan cheese (optional) or 6 tablespoons grated vegan cheese (optional)
• 1/4 cup balsamic dressing or 1/4 cup favorite salad dressing
• 1 garlic clove, minced
• 1 small minced onion (optional)
• 3 cucumbers, see note
• salt or lemon pepper mrs. dash seasoning mix
• pepper

Recipe

• 1 cut the cucumbers into 1 inch disks.
• 2 toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. chill until ready to fill cups.
• 3 scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact.
• 4 fill with about a tbsp of salad mix and top with remaining cheese if using.
• 5 serve immed.
• 6 note: it is a forgiving recipe. i omitted the basil, used lemon pepper mrs dash. my dressing was a sweet and sour cherry poppy seed dressing. i added a small onion [i mean baby size] you can play with this recipe and your ingredients and it works well. use garden fresh veggies for the best taste.
• 7 note servings are not the number of cucumbers this makes. it should be about 36 cucumber slices.

Kalua Pig Spring Rolls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 ounce carrot
• 1 ounce green beans
• 1 ounce bean sprouts
• 4 ounces kalua pig, cooked
• 1 ounce celery
• 4 pieces lumpia skins
• 1 egg
• 1 tablespoon water

Recipe

• 1 julienne carrots, green beans, and celery.
• 2 shred kalua pig and season.
• 3 wrap carrots, green beans, celery lamb, and bean sprouts in lumpia wrapper using egg wash to seal.
• 4 deep fry then cut each roll in half on a slant.
• 5 serve with tropical salsa.

Italian Meatball Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• meatballs
• 1 lb 90% lean ground beef
• 3/4 cup parmesan cheese, grated
• 4 tablespoons parsley, chopped
• 2 eggs
• 2 garlic cloves, grated
• 3 tablespoons lemon juice, fresh squeezed
• 2 teaspoons italian seasoning
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• soup
• 8 cups beef stock
• 2 cups water
• 4 tablespoons tomato paste
• 1 large onion, chopped
• 3 celery ribs, chopped
• 2 carrots, chopped
• 3 potatoes, peeled and chopped
• 2 bay leaves
• 2 garlic cloves, chopped
• 3 teaspoons italian seasoning
• 1/2 cup parsley, chopped
• 1 lb kale, cleaned, chopped with large veins removed

Recipe

• 1 combine all meatball ingredients, shape into golf ball size balls and chill for 20 minutes.
• 2 in a large dutch oven add 2 tbls olive oil and brown meatballs in a couple of batches.
• 3 store meatballs for later.
• 4 add another 2 tbls olive oil and saute all the veggies except for the kale.
• 5 add stock, water bay leaf, italian seasoning and addition garlic.
• 6 simmer for 30 minutes.
• 7 add meatballs and kale and simmer for approx 20 minutes longer.
• 8 serve with shaved parmesan cheese and crusty bread.

Italian Lentil Soup

Total Time: 9 hrs Preparation Time: 30 mins Cook Time: 8 hrs 30 mins

Ingredients

• Servings: 6
• 3 cups dried brown lentils, picked over and rinsed
• 7 cups water or 7 cups vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 2 teaspoons minced garlic
• 2 tablespoons dry red wine
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons light molasses or 1 1/2 tablespoons brown sugar
• salt
• fresh ground black pepper
• chopped green onion
• red wine vinegar

Recipe

• 1 add the lentils and water to a slow cooker; cover and cook on low for 3-4 hours.
• 2 in a skillet over medium heat, let the oil and butter heat together until the butter melts.
• 3 add in the onion, celery, and carrots; stir/saute 5 minutes or until just softened.
• 4 add in the garlic; cook, stirring, for 2 minutes.
• 5 stir into the partially cooked lentils; cover and continue to cook on low for another 3-4 hours.
• 6 stir in the wine, lemon juice, and molasses; season with salt and plenty of fresh black pepper.
• 7 add water or broth to thin the soup if it is too thick.
• 8 cover and continue to cook on low for another 30 minutes.
• 9 ladle into bowls; serve hot topped with chopped green onion and a drizzle of vinegar.

Ground Beef Pasta Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb lean ground beef
• 2 tomatoes (diced)
• 1 onion (minced)
• 1 carrot (minced)
• 2 stalks celery (minced)
• 1 teaspoon garlic powder or 1 teaspoon minced garlic clove
• 1 1/2 tablespoons extra virgin olive oil or 1 1/2 tablespoons vegetable oil
• 1/2 tablespoon tomato paste
• 6 ounces tomato sauce
• 1 teaspoon chili powder (berbere) or 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 4 bay leaves
• 1/2 teaspoon basil
• 1 cup water (or more)
• salt and black pepper

Recipe

• 1 in a medium pot, mix the meat, onion, garlic and in a lower heat sauté for 5 minutes.
• 2 to the cooking meat, add the celery, fresh tomatoes, tomato paste, tomato sauce, chili powder (berbere) or crushed pepper, paprika, carrot; stir well for 5 minutes in a lower heat.
• 3 add to the sauce, water, bay leaves and basil; cook the sauce for 20 minutes or until simmers.
• 4 add black pepper and salt; mix well; remove from heat.
• 5 serve it warm with pasta or rice. keep it in fridge.