Bev's Recipe Collection

• 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”

• 1/4 C olive oil
• 1 large sweet onion, chopped
• 1 1/2 T minced garlic
• 1 green bell pepper, chopped
• 1 1/2 pounds ground beef
• 1 t cumin
• 1 t pepper
• 2 t salt
• 4 t chili powder
• 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 garlic and saute 1 minute. 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 45 minutes or until rice is tender. Do not stir.

Adapted from “The Mr. Food Cookbook”

• 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

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

Preheat oven to 375 degrees. Spread the green beans on a baking sheet. Sprinkle spices over top. Mix. Drizzle olive oil and mix. Bake 60 minutes, stirring halfway through.

adapted from workingmother.com

• 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 or water
• 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

• 6 large leeks (white and light green parts), diced and rinsed
• 4 celery stalks, diced
• 4 medium carrots, diced
• 4 C chopped green cabbage
• 4 potatoes, diced
• 1/4 C minced garlic
• 3 cans cannellini beans, drained and rinsed
• 12 C vegetable broth
• 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, potatoes, garlic, beans, and vegetable broth. 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)

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.

• 1 cup peanut butter
• 1 cup honey
• 6 cups oat cereal O’s
• 1 C unsalted peanuts, optional

Combine peanut butter and honey in a large pan. Heat until thinned. Remove from heat and add cereal. If desired, add peanuts. Spread onto a parchment-lined jellyroll pan. Freeze for one or two hours until firm. Cut the bars and freeze again on the pan. Later, separate the bars and place in a zip-lock bag in the freezer. Thaw slightly before eating.

Adapted from healthyfoodforliving.com

This is a quick and easy replacement for No-Bake Energy Bars.

• 2 15 oz. cans chickpeas
• 10 T cocoa powder
• 2 T vanilla
• sprinkle of salt
• 2/3 cup maple syrup
• 1/2 cup almond milk

Blend in food processor and refrigerate before serving.

usatoday.com

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.