Bev's Recipe Collection

• 2 lbs. boneless chicken breasts
• salt
• pepper
• 2 T olive oil
• 1/4 C white wine
• 9 oz. bag fresh spinach
• 15 oz. can diced tomatoes
• Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

Here is a quick, healthy, delicious, and easily adaptable vegetarian lunch!

Ingredients:

• 1 (15 oz) can of chickpeas, drained and rinsed
• 1 Tbsp each of mayonnaise, lemon juice, olive oil, and mustard (or some combination to make a 1/4 cup)
• 1/4 tsp each of cumin, garlic powder, onion powder, and chili powder (or whatever spices you’d like!)
• salt and pepper to taste
• 1/4 cup finely chopped cucumber
• 1/4 cup diced tomato
• 2 Tbs finely chopped celery

Directions:

In a small bowl, mash the chickpeas with a fork until partly pasty.

Blend in the liquids (whatever combination you want).

Add the rest of the ingredients. Adjust the seasonings to taste. I garnish with extra chili powder.

Excellent on pita chips or in pitas (or gluten free creacker) with lettuce or avocado, but any bread will do! You can be creative with this recipe, but I love this combination! 🙂

From Blog of Joy

• 5 C vegetable broth
• 2 C long grain rice
• 1/4 C olive oil
• 2 onions, chopped
• 1 T garlic, minced
• 4 (15 oz.) cans black-eyed peas, rinsed and drained
• 1 t Cajun seasoning
• 1/2 t salt
• 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

• 1/2 pound ground beef
• 1/4 large onion, chopped
• 32 oz. beef broth
• 2 (15 oz) cans diced tomatoes
• 1 16 oz can garbanzo beans, drained and rinsed
• 1 clove garlic, minced
• salt and pepper to taste
• 16 oz. frozen mixed vegetables

Brown ground beef in a little olive oil, adding onion half way through; rinse.  Put beef, broth, tomatoes, beans and seasonings in a pan.  Bring to a boil and simmer 30 minutes.  Add frozen vegetables and simmer till done, about 10 more minutes.  (Or add fresh vegetables and simmer for less time.)  Serves 6.

Recipe by Mom Hudson, January, 2009

• 3 pizza crusts, baked
• Nanny’s Veggie Dip
• 8 oz your favorite cheese, shredded
• various vegetable toppings, sliced thin (carrots, celery, peppers, cucumber, tomatoes)

Spread dip on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)

• 6 zucchini, diced
• 3 cans black beans, drained and rinsed
• 3 C frozen corn
• 2 large sweet onions, diced
• 1 1/2 t garlic powder
• 1 1/2 t chili powder
• 1 t salt
• 1/2 t black pepper
• 1/2 t cayenne pepper
• olive oil

Place all ingredients into a roasting pan. Drizzle with olive oil. Cover pan and bake at 400 degrees for 30 minutes (or until zucchini is done).

Serve with taco meat of choice, rice, cheese, salsa, sour cream, and tortilla chips.