Bev's Recipe Collection

• 2 pounds ground beef
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 32 oz. chicken broth
• 36 oz. frozen mixed vegetables
• 6 C dry noodles
• shredded cheese

Brown ground beef, adding garlic halfway through. Drain and rinse. Place in a slow cooker with the spaghetti sauce, chicken broth, and frozen vegetables. Cook all day on low or all afternoon on high. Cook pasta. Serve beef mix over the pasta and sprinkle with shredded cheese.

• 3 medium carrots, diced
• 1 large sweet onion, diced
• 5 T olive oil
• 4 t minced garlic
• 2 1/2 t cumin
• 1 1/2 t thyme
• 1 t turmeric
• 1 t ground coriander
• 3/4 t salt
• 1/8 t cinnamon
• 1/8 t cayenne
• 1/8 t black pepper
• 1/8 t ginger
• 1/16 t ground nutmeg
• 1 1/2 pounds dried lentils, rinsed
• 1 (15-ounce) can tomato sauce + 1/2 can tomato sauce
• 9 C chicken or vegetable broth
• 7 1/2 C baby spinach (about 7 1/2 ounces)

In a large pot, saute carrots and onion in olive oil until softened (about 5 minutes). Add the spices and cook until fragrant (about 1 minute). Add the lentils, tomato sauce, and broth. Bring to a simmer. Cover and reduce the heat to maintain a gentle simmer, stirring occasionally. Cook just until the lentils are tender (20 minutes or so). Remove from heat and stir in the spinach until wilted. Serve immediately.

Optional: Omit spinach and serve over quinoa.

• 3 pounds ground beef
• sweet onion, chopped
• 3 (15 oz.) cans chili beans
• 3 (15 oz.) cans Hunt’s Tomato Sauce
• 1 T chili powder
• 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

This is one of my favorite meals!

Ingredients:

• 1 small onion, chopped
• 1 red bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can organic sweet corn, drained and rinsed
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1 Tbs Cajun Seasoning
• 3 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Serve with:

• Whole Wheat Tortillas (or gluten-free tortillas)
• Butternut Squash Hummus
• spinach
• 2 tomatoes, thinly slices
• Additional toppings: salsa, sour cream, and slices of avocado.

Directions:

1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion, and saute until the onion is tender.
3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

2 1/2 lb chicken tenders, cut into chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a small bow, combine all the seasonings. Place the chicken into a large bowl and sprinkle the spice mix over the chicken. Stir until all of the pieces are coated. Place the chicken on a parchment lined jelly roll pan. Bake at 350 for 45 minutes.

recipe from Andie Mitchell

• 2 pkgs. 10 oz. frozen chopped spinach
• 3 1/2 C water
• 3 T olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 56 oz. chicken broth
• 2 cans (15 oz.) diced tomatoes
• 18 oz. tortellini
• 1/3 C grated Parmesan cheese
• 1/2 t salt
• 1/4 t pepper
• 2 eggs
• couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

• 1/4 C melted butter or olive oil
• 1 t lemon juice
• 1/2 t salt
• 1 1/2 t fresh dill, chopped
• 1/16 t red pepper
• 2 pounds salmon, cut 1 inch thick

Place melted butter, lemon juice, salt, dill, and red pepper in  small bowl and stir to combine.  Preheat broiler.  Place salmon on lightly greased pan and brush with half of the seasoned butter.  Broil, 5 inches from source of heat, 8 minutes.  Turn heat to 400  degrees, close oven, and bake an additional 8 minutes.  Brush with remaining butter blend.  Serve.

redlobster.com uses twice the butter blend, but we prefer this amount.  We suggest rice and a couple green vegetables alongside.

• 1/2 C flour or 1/3 C tapioca starch
• 2 eggs
• 2 1/2 pounds chicken tenders
• 2/3 C grated Parmesan cheese
• 2/3 C bread crumbs
• 2 1/2 T butter or coconut oil
• 2 tomatoes, seeded and chopped
• 1 1/2 T dried basil
• 5 garlic cloves
• 2 T olive oil
• 1 t salt
• 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes (convection). Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

• 1.5 lbs chicken breasts
• 3/4 cup breadcrumbs
• 1 Tbs Cajun Seasoning
• pinch of salt
• 3 Tbs melted butter (optional)

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter (if using) and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

• 8 boneless chicken thighs, skins removed
• 1 lb. boneless skinless chicken tenders
• 4 t Cajun seasoning
• 1 1/2 t salt
• olive oil
• 32 oz. chicken broth
• 3 C uncooked brown rice
• 2 green peppers, coarsely chopped
• 2 red bell peppers, coarsely chopped
• 1 C finely chopped green onions
• 4 cloves garlic, minced
• 1 t dried thyme
• 1/2 t ground turmeric

Mix the Cajun seasoning and salt in a bowl. Heat oil in a large skillet over medium-high heat. Dip one side of the chicken and place into the oil skillet; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add rice and spices. Stir well. Spread peppers and onions on top. Place browned chicken on top of that. Cover and bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes