Cinnamon Parsnip Crisps

  • 3 pounds parsnips, sliced into thin rounds
  • 6 T fresh parsley, chopped
  • 1 T cinnamon
  • olive oil
  • salt

In a large bowl, mix together the parsnips, parsley, and cinnamon. Drizzle olive oil over the top. Stir. Add more oil and stir until each parsnip round is well coated. Spread out rounds evenly on baking sheets. Sprinkle with salt. Bake at 375 degrees for 25 minutes or until crispy.

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Quinoa-crusted Chicken Tenders

  • 1/2 C uncooked quinoa
  • 2 1/2 pounds chicken tenders
  • 1/2 C flour of choice (chickpea)
  • 1 t salt
  • 1/4 t pepper
  • 2 eggs
  • 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

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Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Southwest Pasta Bake

  • 16 oz. uncooked penne pasta
  • 16 oz. cream cheese
  • 1 C milk
  • 20 ounces frozen chopped spinach
  • 2 t dried oregano
  • 1 sweet onion, chopped
  • 3 lb. ground beef
  • 6 garlic cloves, minced
  • 2 T chili powder
  • 1 T ground cumin
  • 2 t. salt
  • 24 oz. salsa
  • 15 oz. can tomato sauce
  • 18 oz. can tomato paste
  • 2 C shredded cheddar cheese

Cube cream cheese; set it in a bowl. Set out the spinach too. Cook pasta according to package directions. Drain.

Meanwhile, in a large pot, cook onion in coconut oil over medium heat. Add meat and cook until no longer pink; drain. Return to pot and stir in spices. Stir in salsa, tomato sauce, and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pasta; stir into meat mixture. Set aside.

In a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano.

Grease a large roasting pan. Layer half of the meat mixture and all of the spinach mixture. Top with the remaining meat mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer.

Adapted from “Most Requested Recipes”

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Easy Spanish Rice

  • 1/4 C coconut oil
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 pounds ground chicken, turkey, or beef
  • 1 t cumin
  • 1 t pepper
  • 2 t salt
  • 4 t chili powder
  • 1 1/2 T minced garlic
  • 2 C long-grain rice
  • 3 C water
  • 1 (15 oz.) can tomato sauce
  • 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 40 minutes or until rice is tender.

Adapted from “The Mr. Food Cookbook”

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Easy Gluten-Free Banana Bread

  • 4 very ripe bananas, mashed
  • 1/3 C coconut oil
  • 1/2 C sugar
  • 2 large eggs
  • 1 t vanilla
  • 1 t. baking soda
  • 1 1/2 C Pillsbury gluten-free all purpose flour
  • optional: blueberries, walnuts, or raisins

Mix all of the ingredients except the flour. Then mix in the flour. Stir in an optional ingredient. Bake 50 minutes at 350 degrees in two greased 4×8″ pans. Check it with a toothpick.

adapted from mamaknowsglutenfree.com

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Oven-Roasted Green Beans

  • 1 1/2 pounds frozen green beans
  • 3 T olive oil
  • 3/4 t onion powder
  • 3/4 t garlic powder
  • 1/2 t salt

Preheat oven to 350 degrees. Spread the green beans out on a parchment-lined baking sheet. Toss with the olive oil and spices. Mix. Bake 40 minutes, stirring halfway through.

from workingmother.com

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Greek Potatoes

  • 2 1/2 lbs. potatoes (red or gold)
  • 1 1/2 T minced garlic
  • 1 T dried oregano
  • 1 t salt
  • 1/4 t black pepper
  • 1/2 cup olive oil
  • 1 1/2 cups broth
  • 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from Food.com

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Basil Potato Soup

  • 6 large leeks (white and light green parts), diced and rinsed
  • 4 celery stalks, diced
  • 4 medium carrots, diced
  • 4 C chopped green cabbage
  • 2 large russet potatoes, peeled and diced
  • 1/4 C minced garlic
  • 3 cans cannellini beans, drained and rinsed
  • 12 C chicken stock
  • 1 C chopped basil
  • 1 T salt
  • 1/2 t pepper

Place the leeks, celery, and carrots in a large stockpot with some olive oil. Saute for 10 minutes over medium heat. Add cabbage, potato, garlic, beans, and chicken stock and bring the soup to a boil over high heat. Reduce the heat to medium and cook uncovered for 15 minutes (or until the potatoes are tender). Add the basil, salt and pepper.

Adapted from Forks Over Knives–The Cookbook (Tuscan Bean Soup)

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Iron Bars

These bars are high in iron!

  • 1/4 cup quinoa, uncooked
  • 1/2 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/4 cup coconut oil
  • 1/2 cup molasses
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 15 oz. can pumpkin puree
  • 1/4 cup semi-sweet chocolate chips (optional)

Cook quinoa as package directs. Meanwhile, roast almonds at 350 degrees until aromatic (about three minutes). Put almonds and pumpkin seeds into a food processor. Grind well. Add coconut oil and process, then add the cooked quinoa and process well. Add molasses, cinnamon, nutmeg, and pumpkin puree. When mixture is smoothly blended, stir in the chocolate chips (if desired) and pulse twice. Pour into a greased 10 1/2″ cast-iron skillet. Bake at 300 degrees for 90 min, or until a knife poked into the center comes out clean. Cut when cool.

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