Lentil Vegetable Soup

Ingredients

- 2 cups dried lentils
- 3 cups water
- 2-3 cups vegetable stock
- 1/4 cups chopped carrots
- 1/2 cups chopped onion
- 1/4 cups chopped celery
- 1 can diced tomatoes
- 1 tsp vegetable bullion (optional)

Directions

1) Soak lentils in crock pot with the water. This is the long part, but the nice thing is that you can just leave them to sit as long as you need to. This will soften the lentils and make the cooking time faster.

2) Bring lentils and water to a light boil or simmer. Remember that the lentils will absorb the water, so add the stock to keep them from sticking to the bottom of your pot and burning. Trust me - burnt lentils do not taste yummy. If you think you need to add more liquid, go for it!

3) Add in your chopped vegetables and tomatoes, then vent and cover.

4) Test the texture of the lentils and carrots frequently to determine the cooking time.

5) You want a soft but not split-pea consistency, so you want to be able to distinguish individual lentils. If you have to make the texture of the lentils a little softer because of the carrots, don't worry (just chop the carrots slightly thinner next time).

6) If you want a bit of extra flavor, stir in the vegetable bullion along with the vegetables. Feel free to add herbs like basil, rosemary or sage for a more earthy flavor.
Serve it with your favorite bread. If you can't finish the entire pot, just freeze the leftovers in freezer-safe containers and thaw them when you feel the need for comfort food again.

Enjoy!

Summer Mac & Cheese

Ingredients

* 1 lb box of pasta (either elbows or shells - no large pastas like spaghetti)
* 2 8oz packages of shredded cheese (use two different kinds; I use sharp cheddar and colby jack)
* 3 cups milk
* 1 small onion
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon mustard powder
* dash of salt & pepper
* 1 teaspoon of paprika
* 1 egg, beaten in a small bowl

Directions

Preheat oven to 350. Finely dice the onion. Boil the pasta until about halfway cooked. Don't cook it until it's completely soft, as it will spend time in the oven. Drain pasta. In a large saucepan, melt the butter over medium heat. When melted, add the flour and mustard powder and whisk together. Keep it moving with the whisk until it gets a little darker in color; maybe 3 or 4 minutes.

Add the milk, onion, paprika and salt and pepper. Keep whisking over MEDIUM heat until it comes to a boil. This should take about ten minutes. When it boils, it will thicken. Take it off the heat, take 3 tablespoons of the sauce and stir it into the egg, which is in a separate bowl. When fully mixed, put the egg mixture back into the sauce and stir well. Add all but about a half-cup of the cheese, stir well, and mix in the pasta. In a baking dish, put the pasta in and layer with the remaining cheese. Bake for 20-30 minutes.

Source: http://recipes.ireallylikefood.com/727917778/summer-mac--cheese/?cuttag=true#cuttaganchor

Applesauce Wheat Pancakes

First mix the dry ingredients.

* 1 cup whole wheat flour
* 1/2 tablespoon white sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon cinnamon

- Whisk together thoroughly.

In a separate bowl, first beat eggs. Then add milk, then gradually add the other ingredients.

* 1 egg
* 2 tablespoon applesauce (we use original, no extra flavors)
* 1 cup milk
* 1/2 vanilla extract

Cinnamon Doughnut Muffins

Ingredients

*1-3/4 cups all-purpose flour
*1-1/2 teaspoons baking powder
*1/2 teaspoon salt
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground cinnamon
*3/4 cup sugar
*1/3 cup vegetable oil
*1 egg, lightly beaten
*3/4 cup milk
*Jam

Source: http://www.stumbleupon.com/su/2pBbkd/noblepig.com/2010/01/30/cinnamon-doughnut-muffins.aspx

Tofu Lettuce Wraps

Ingredients
*1 head lettuce or Napa cabbage
*1 pkg extra firm tofu (drained)
*2 1/2 cups chopped shitake mushrooms
*3 tablespoons chopped garlic (fresh)
*2 tablespoons chopped ginger (fresh)
*red pepper flakes
*tamari or soy sauce or Braggs
*salt
*pepper

Directions

Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and soy sauce. Bake for 35-45 minutes at 350.

When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shitakes. At this time you can add more soy sauce , usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.

Cook about another 10 -12 minutes, then add the tofu and finish up the cooking - about 2-5 minutes.

Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.

Spoon the mixture into the leafs and roll them up!

Source: http://vegweb.com/index.php?topic=13346.0

Whole-Wheat Pancakes

Ingredients

*1 1/4 c. whole wheat flour
*2 1/4 tsp. baking powder
*1/4 tsp. salt
*1 egg
*1 1/4 c. skim milk
*Nonstick vegetable cooking spray

Directions

Combine flour, baking powder and salt in mixing bowl. Beat together egg and milk and stir into flour mixture to form lumpy batter. Spray non-stick skillet with cooking spray and heat over medium heat. Drop by spoonfuls to make 4 inch pancakes. Reduce heat to low and cook until bubbles begin to form on cakes. Turn and cook on other side until golden brown. 8 servings - 87 calories each.

Vegan Banana Bread

Ingredients

*1/2 cup brown sugar
*1/2 cups white sugar
*1/2 cup margarine, at room temp
*3 very ripe bananas, mashed well
*2 cups flour
*1/2 teaspoon baking soda
*1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
*1 teaspoon vanilla
*1 teaspoon cinnamon
*1/4 teaspoon allspice
*1/2 teaspoon salt

Directions

Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

Notes
* 1/3 cup of sugar is sufficient
* 1 tbsp of margarine is sufficient (?)

Bean Bolognese

Ingredients

* 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 1/2 cup chopped carrot
* 1/4 cup chopped celery
* 1/2 teaspoon salt
* 4 cloves garlic, chopped
* 1 bay leaf
* 1/2 cup white wine
* 1 14-ounce can diced tomatoes
* 1/4 cup chopped fresh parsley, divided
* 8 ounces whole-wheat fettuccine
* 1/2 cup freshly grated Parmesan cheese

Directions

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.

Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.

Nutritional Information

Per serving: 443 calories; 11 g fat (3 g sat, 6 g mono); 9 mg cholesterol; 67 g carbohydrates; 19 g protein; 14 g fiber; 707 mg sodium; 281 mg potassium.

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 1/2 vegetable, 1 lean meat, 1 1/2 fat

Source: http://www.eatingwell.com/recipes/bean_bolognese.html

Eggplant Pomodoro Pasta

Ingredients
* 2 tablespoons extra-virgin olive oil
* 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
* 2 cloves garlic, minced
* 4 plum tomatoes, diced
* 1/3 cup chopped pitted green olives
* 2 tablespoons red-wine vinegar
* 4 teaspoons capers, rinsed
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon crushed red pepper, (optional)
* 12 ounces whole-wheat angel hair pasta
* 1/4 cup chopped fresh parsley, or basil

Directions

Put a pot of water on to boil.

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Nutritional Information

Per serving: 282 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 50 g carbohydrates; 10 g protein; 11 g fiber; 467 mg sodium; 416 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 fat

Source: http://www.eatingwell.com/recipes/eggplant_pomodoro_pasta.html

Strawberry Muffins

It's fresh strawberry fest at Ralph's! This week, their strawberries are on sale for only $0.88 a box, and so I've been looking into different recipes or concoctions that require strawberries! Here's one:



Ingredients

* 1/4 cup canola oil
* 1/2 cup milk
* 1 egg
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/2 cup white sugar
* 1 3/4 cups all-purpose flour
* 1 cup chopped strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Nutritional Information

Amount per serving: Calories: 233 | Total Fat: 8.2g | Cholesterol: 28mg

Source: http://allrecipes.com/Recipe/Strawberry-Muffins/Detail.aspx

Sweet Potatoes with Warm Bean Salad

Ingredients

* 4 medium sweet potatoes
* 1 15-ounce can black beans, rinsed
* 2 medium tomatoes, diced
* 1 tablespoon extra-virgin olive oil
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 3/4 teaspoon salt
* 1/4 cup reduced-fat sour cream
* 1/4 cup chopped fresh cilantro

Directions

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Source: http://www.eatingwell.com/recipes/sweet_potatoes_with_warm_black_bean_salad.html

Chili-Roasted Carrots

Ingredients

* 2 tablespoons canola oil
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons lime juice

Directions

Position rack in lower third of oven; preheat to 450ºF.

Combine oil, chili powder, cumin and salt in a medium bowl. Add carrots and toss well to coat. Spread out on a rimmed baking sheet. Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.

Toss the carrots with cilantro and lime juice. Serve immediately.

Source: http://www.eatingwell.com/recipes/chili_roasted_carrots.html

Chicken Piccata with Pasta & Mushrooms

Ingredients

* 6 ounces whole-wheat angel hair pasta
* 1/3 cup all-purpose flour, divided
* 2 cups reduced-sodium chicken broth
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground pepper
* 4 chicken cutlets, (3/4-1 pound total), trimmed
* 3 teaspoons extra-virgin olive oil, divided
* 1 10-ounce package mushrooms, sliced
* 3 large cloves garlic, minced
* 1/2 cup white wine
* 2 tablespoons lemon juice
* 1/4 cup chopped fresh parsley
* 2 tablespoons capers, rinsed
* 2 teaspoons butter

Directions

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Nutritional Information

Per serving: 397 calories; 9 g fat (3 g sat, 3 g mono); 54 mg cholesterol; 45 g carbohydrates; 28 g protein; 5 g fiber; 544 mg sodium; 609 mg potassium.

Nutrition Bonus: Selenium (37% daily value), Vitamin C (18% dv), Potassium (17% dv), Iron (16% dv).

3 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1/2 vegetable, 3 1/2 lean meat

Source: http://www.eatingwell.com/recipes/chicken_piccata_with_pasta_mushrooms.html

Provolone & Olive-Stuffed Chicken

Ingredients

* 1/4 cup shredded provolone cheese, preferably aged
* 3 tablespoons chopped California Ripe Olives
* Freshly ground pepper, to taste
* 4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
* 1 large egg white
* 1/2 cup plain dry breadcrumbs
* 1/2 teaspoon salt
* 2 teaspoons extra-virgin olive oil

Directions

Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.

Combine the provolone, olives and pepper in a small bowl.

Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)

Heat oil over in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutritional Information

Per serving: 242 calories; 9 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 11 g carbohydrates; 27 g protein; 1 g fiber; 572 mg sodium; 229 mg potassium.

Nutrition Bonus: Selenium (36% daily value)

1 Carbohydrate Serving

Exchanges: 1/2 starch, 3 lean meat, 1 fat

Source: http://www.eatingwell.com/recipes/provolone_olive_stuffed_chicken_breasts.html

Black Bean Soup

Ingredients

* 1 tablespoon canola oil
* 1 small onion, chopped
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 2 15-ounce cans black beans, rinsed
* 3 cups water
* 1/2 cup prepared salsa
* 1/4 teaspoon salt
* 1 tablespoon lime juice
* 4 tablespoons reduced-fat sour cream (optional)
* 2 tablespoons chopped fresh cilantro (optional)

Directions

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.

Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.

Nutritional Information
Per serving: 191 calories; 4 g fat (2 g mono); 9 g protein; 9 g fiber; 408 mg sodium; 535 mg potassium.

Nutrition Bonus: Folate (22% daily value), Iron, Potassium & Vitamin C (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat

Source: http://www.eatingwell.com/recipes/black_bean_soup.html

Lemon Cream Pie Recipe

Ingredients

* 1 (4.3 ounce) package non-instant lemon pudding mix
* 1 (8 ounce) package cream cheese
* 1/2 (14 ounce) can sweetened condensed milk
* 3 tablespoons lemon juice
* 1 (9 inch) prepared graham cracker crust
* 1 (8 ounce) container frozen whipped topping, thawed

Directions

Cook pudding as directed on package. After pudding thickens, turn down heat to low. Stir in cream cheese, condensed milk and lemon juice. Stir frequently as mixture may stick to saucepan.

Pour mixture into graham cracker crust. Cover and refrigerate. When pie is ready, serve with whipped topping.

Preparation Time: 15 min.
Ready In: 1 hour and 15 min.

Servings: 8

Peanut-Butter Banana Cream Pie

Ingredients

For the Crust

*1 3/4 cups graham cracker crumbs
*3 tablespoons sugar
*pinch of salt
*1/2 stick (4 Tablespoons) unsalted butter, melted

For the Chocolate Layer

*2 ounces of dark chocolate, melted over a double boiler

For the Peanut Butter Layer

*3/4 cup homemade peanut butter, or the jarred stuff, chunky or smooth as you see fit

For the Banana Layer

*1/2 cup granulated sugar
*1/4 cup cornstarch
*1/4 teaspoon salt
*4 large egg yolks
*2 cups whole milk
*2 Tablespoons cold unsalted butter
*3 ripe bananas, thinly sliced

For the Whipped Cream Layer

*1 1/2 cups heavy whipping cream
*2 teaspoons powdered sugar
*1/2 teaspoon vanilla extract

Directions

To make the crust, stir the graham cracker crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. I use my fingers. Turn the ingredients into a 9-inch pie pan and pat with your fingers to create an even layer of crumbs of the bottom and up the sides of the pie pan.

Put the pan in the freezer while you preheat the oven.

Preheat the oven to 350 degrees F. Once heated, place the pie crust on the center rack of the oven and bake for 10-12 minutes. Remove from oven and set crust aside to cool.

For the chocolate layer, put two inches of water in a medium sauce pan, once simmering, place a larger bowl with the 2 ounces of chocolate in it over the simmering water. Melt the chocolate in this double boiler situation. Once cooled, pour into the baked graham cracker crust and spread around with a spatula. Place in the refrigerator to cool and harden.



Prepare the peanut butter. Once the chocolate is cooled, spread the peanut butter over the melted and hardened chocolate.

To prepare the banana filling, combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes. Make sure to keep an eye on this and whisk constantly over a low flame. The cornstarch will make the mixture thicken quickly.

Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.

Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.



Make chocolate shavings: Carefully run a sharp knife along the back side of a dark chocolate bar towards yourself. Quickly sprinkle the shavings on the top of the pie. It’s that easy!

Semi-Homemade Pasta Sauce

Ingredients

* 1 1/2 cups of plain tomato sauce (or your favorite brand sauce in Original)
* 1 tsp of oregano
* 1/2 tsp of basil
* 3/4 tsp of parsley
* a small pinch of garlic (more to taste)
* add a bit of salt, pepper, and onion flake for extra flavor.

Mix the ingredients together and heat in a saucepan while the pasta cooks. Once it starts to boil, lower the heat and let the sauce simmer, stirring occasionally. When the pasta's finished cooking, drain it and add the sauce, and serve. This is enough to serve two people (light/moderate sauce)

Using your favorite brand pasta sauce works just as well as tomato sauce, and adds a little bit of extra flavor since it will have a little seasoning in it already. Adding these seasonings gives the sauce a stronger, richer flavor. And if you use tomato sauce, it gives the dish a completely homemade feeling.

Low Fat Oatmeal Banana Bread

Ingredients

*1 1/4 cup all-purpose flour
*1/2 cup packed brown sugar
*1/2 tsp salt
*1/2 tsp baking soda
*1/4 tsp baking powder
*1/2 tsp cinnamon
*3 tsp canola or walnut oil
*1 large egg, beaten
*2 medium egg whites, beaten
*3 large bananas, ripe
*1 cup uncooked old fashioned oats

Directions

Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.

In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.

Add the wet ingredients to the dry and mix well. Batter will be fairly thick.

In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.

Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Meatloaf

Serves 4

Ingredients

*1 pound of ground beef
*1 egg
*1/4 cup of bread crumbs (we just crush up fresh bread to keep it moist)
*1/2 tablespoon of garlic powder
*1 teaspoon of nutmeg
*1 tablespoon of fresh parsley
*1 tablespoon of crushed red pepper
*1/4 cup of scallions, minced
*Salt and Pepper to taste
*1 tablespoon of ketchup

Directions

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients except for the ketchup.

In an 8.5 inch loaf pan, pack mixture and pour ketchup on top of loaf.

Bake for about an hour - you can tell the meatloaf is cooked through when all of the pink is gone.

Source: http://www.ireallylikefood.com/722889712/recipe-my-mamas-meatloaf/?cuttag=true#cuttaganchor

Stuffed Green Peppers

Ingredients

* 2-4 tbs olive oil
* 4 on the vine tomatoes
* 1 tube or can of tomato paste
* 1-2 cups of brown rice (you can use white too, but brown tastes better with this dish)
* 1/2 an onion
* Firm tofu or 1lbs ground meat-pork, turkey, or beef (I've made them many ways as none of my family members are vegetarian)
* 1 clove of garlic
* Fresh herbs like oregano, parsley and thyme (using dried Italian blend flakes is fine too)
* Shredded parmesan or mozzarella cheese
* Salt and pepper to taste

Directions

1. If you are using minute rice, then you can cook it the same time you cook the tofu or meat. If you are using regular rice, start it first.

2. Preheat the oven to 375 degrees. Cut up the tomato into chunks, and place in a deep frying pan with the olive oil. Let them cook for a few minutes on medium-low heat. Get a bowl and mix tomato paste with water (adding a little at a time) until it looks like pasta sauce (you can taste it, but because there is no salt or seasonings it won't taste that great). Pour the sauce into the pan with the cooked tomatoes and stir. Increase the heat to medium high. Mince the garlic and onion and add them to the sauce. Also add the the herbs and salt-as much or as little as you like (Remember to taste test! Pasta sauce is incredibly easy to make once you do it a couple times). Reduce the heat and let it simmer.

3. Get a pot and fill it with water, bring to a boil. Get a pan and use a little olive oil if you are using tofu so it doesn't stick. Brown the tofu. If you use ground meat, brown it and drain the fat. Add the tofu or meat and rice to the sauce stir and continue to let it simmer.

4. Take the peppers (hint! Try and find ones at the store with even bottoms so they'll "stand" when you bake them) and cut off the tops remove the insides and wash the peppers. Boil them in the pot for 5 minutes. Drain them. Get a cookie sheet and place the green peppers on it. Fill them with the tomato/rice mixture and bake for 30-45 minutes. Take them out of the oven, and sprinkle some shredded parmesan or mozzarella cheese on top. Enjoy!

Source: http://www.ireallylikefood.com/723258663/recipes-for-st-patricks-day-stuffed-green-peppers/?cuttag=true#cuttaganchor

Spanakopita

Ingredients

* 2 (10-ounce) packages frozen chopped spinach, thawed
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 teaspoon dried oregano
* 1 teaspoon dried parsley
* 1 teaspoon dried basil
* 1 large egg, lightly beaten
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 1 (8-ounce) package feta cheese, crumbled
* 24 sheets frozen phyllo pastry, thawed
* 1 1/2 cups melted unsalted butter

Directions

Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Place the spinach in a wire-mesh strainer or colander, place over a sink and drain well. Use your hands or a paper towel to squeeze the excess water out of the spinach.

Place the spinach in a medium mixing bowl. Add the salt, pepper, oregano, parsley, and basil. Stir in the beaten egg, olive oil, and lemon juice. Add the feta cheese and mix well to combine. Set aside.

Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.

Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip.

Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet. Brush the completed triangle lightly with butter.

Repeat with the remaining strips and phyllo sheets until all of the filling is used.

Arrange the triangles 2 inches apart on the baking sheet. Bake for 15 minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet.

Serve warm or at room temperature.

*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.

Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup

Ingredients

*1 1/4 cup whole wheat flour
*1/3 cup cornmeal
*1 Tablespoon sugar
*2 teaspoons baking powder
*1 teaspoon salt
*2 large eggs, separated
*1/4 cup vegetable oil, plus additional for brushing the skillet
*1 1/2 cup whole milk, plus additional if needed
*1 ripe banana, diced or mashed
*1/4 cup walnuts, chopped

Directions

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides aren’t set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup. Brush griddle with more oil between batches.


Vanilla-Brown Sugar Syrup

Ingredients

*1 1/2 cups packed dark brown sugar
*1 1/2 cups water
*3 Tablespoon unsalted butter
*1/8 teaspoon salt
*1 Tablespoon fresh lemon juice
*1/2 teaspoon vanilla extract

Directions

Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.

[March 13, 2010 Edit: Done]