Lentil & Rice Soup with veggies & spinach - Mediterranean Style!

In a small sauce pan:


1/3 c. brown rice - rinsed

2/3 c. water



Bring to a boil - turn heat to low & simmer 20 mins



In the food processor/chopper (or diced fine):

1/2 lg. red pepper

1 sm. red onion

1 carrot (or a handful mini ones)

handful fresh cilantro

handful fresh parsley

3-4 cloves garlic (if you like it)



Add veggies and rice w/ water into a large pot.



Add 8 c. chicken broth (you could use veggie broth as well to make this vegetarian)

2 t. red Curry Paste (or dry curry powder)

1 t. Cumin

1/2 t. crushed red pepper flakes

Salt & Pepper to taste

1 c. dry lentils (rinsed well)

1/2 sm. can tomato paste



Bring to a boil and then cook over low heat until the lentils are soft.



Before serving, add fresh spinach and cook a few minutes longer until the spinach is soft as well.

I served with warmed tandoori naan bread.  Enjoy!

Banana Pancakes

2 c. flour (you can do 1 white, 1 wheat)
2 T. sugar
4 t. baking powder
1/2 t. salt
2 eggs
1 c. milk
1 c. buttermilk
4 t. oil (I used Smart Balance - going to try applesauce next time)
3 mashed bananas
1 t. vanilla

Rockin' Trail Mix

I didn't measure...


Quaker Oatmeal Squares
Cheerios
Craisins
Dried blueberries
Dried fruit (pineapples, apples, papaya was the one I used)
Glazed pecans
Slivered almonds
Handful of coconut
Handful white chocolate chips

Whole Wheat Pumpkin Waffles

2 1/2 c. whole wheat flour
1 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/3 c. brown sugar
4 eggs
1/2 stick butter
1 c. milk
1 c. butter milk
1 c. pumpkin
Powdered sugar for sprinkling

Mix well.  Cook in your favorite waffle iron.  Serve with your favorite toppings.

Meatloaf with a hidden agenda :)

Preheat oven to 350 degrees or store in the fridge for next day baking!


What you need -

2lbs 90/10 or leaner ground beef
1/2 of a green pepper
1/2 of a med onion
handful of baby carrots
6 mushrooms
2 Eggland's Best eggs
Salt & Pepper to taste
1/2 c. Progresso Italian bread crumbs
1/2 small can of tomato paste
1 bottle Heinz chili sauce 

Chop your veggies in the food processor.

Mix everything except the chili sauce in a large bowl.

Form into a loaf and put into a baking dish sprayed with non-stick cooking spray to help with clean up.  Pour the chili sauce over the top of the meatloaf and cover with foil before baking.  This cooked for about 3 hours @ 350 degrees and came out perfectly!  YUM!

Linguine with chicken, portabellos, and ciliegini

This recipe was really delicious served with a side of broccolini and a nice salad.

What you'll need:

6 boneless skinless chicken tenderloins
2 T. olive oil
3 cloves minced garlic
salt & pepper to taste
8-10 cherry tomatoes, halved
6 sliced portabellos
6-8 ciliegini, halved (baby fresh mozzarella balls)
2 c. chicken stock (approx)
1 t. tomato paste
1/2 t. Italian Seasoning (approx)

1lb Dreamfield's low carb Linguine cooked al'dente

In a large saucepan, heat the olive oil and add the garlic.  Cook until the garlic begins to turn golden.  Add in the chicken tenderloins.  Cook thoroughly over med-high heat.  Remove chicken from the pan.  Deglaze the pain with chicken stock, bringing it to a boil.  Next, toss in your tomatoes, portabellos, tomato paste, salt & pepper, and italian seasoning.  Cook over medium heat until the tomatoes start to break down and the sauce thickens.  Add more stock if necessary.  Now return the chicken to the pan & heat until the chicken comes back up to temperature and the juices in the chicken run clear.  Just before serving, toss in the ciliegini and allow them to start to melt. 

Serve over linguine that has been tossed in a small amount of olive oil. 

Serves 3 - 4.

Rockin' Hummus

Into the food processor:


1 16oz can Garbanzo Beans (chick peas)
1 clove of garlic (I think I could've gone for 2 or 3 ;) )
3 T. tahini
1 T. lemon juice
pinch of salt

Give it a few pulses.

Then, with the food processor running, stream in about 1/4 cup of olive oil.