Bev's Recipe Collection

• 3 lbs. ground beef
• 15 oz. can Hunt’s tomato sauce, divided
• 2 eggs
• 3/4 C bread crumbs or oats
• 1/2 sweet onion, chopped
• 1 t salt
• 1/4 t pepper

• 8 oz. water
• 2 T vinegar
• 2 T molasses
• 2 t soy sauce
• 4 t mustard

Mix the first set of ingredients in a large bowl, reserving half of the tomato sauce.  Line a 13×9″ baking dish with parchment paper. Mold the meat mix into two loaves in the pan.  Mix the rest of the tomato sauce with the last set of ingredients and pour over loaves.  Bake at 350 degrees for 1 hour and 45 minutes, basting every 20 minutes.

• 2 bags romaine salad
• 2 C shredded cabbage
• 1 C shredded carrots
• 5 green onions, chopped
• 1/4 C slivered or sliced almonds
• cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

• 24 oz. tomatoes
• 8 cloves garlic, smashed, in their skins
• 2 15-oz cans chickpeas, rinsed
• olive oil
• salt and pepper
• 3 pounds chicken breasts
• 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com

• salmon fillets
• pesto
• Parmesan cheese

Line baking dish with fillets (skin side down).  Spread a generous amount of pesto over each fillet, and sprinkle liberally with Parmesan cheese.  Bake at 350 degrees for 25 minutes.  Serve over brown rice.

We suggest that you saute zucchini and onion on the side.  Enjoy!

• 1 1/2 pounds chicken (chopped or diced, cooked and drained)
• 6 C chicken broth
• 5 potatoes, diced
• 2 1/4 C chopped cabbage
• 2 leeks, diced
• 1 sweet onion, chopped
• 3 carrots, diced
• 1/4 C chopped fresh parsley
• 1 T salt
• 2 t paprika
• 2 small bay leaves
• 3/4 C sour cream, optional

Combine all ingredients through paprika in slow cooker.  Add bay leaves.  Cover and cook on low 8-10 hours or on high 4-5 hours.  Remove and discard bay leaves.  Stir in sour cream and serve.  Makes 9-12 servings.

Serve with biscuits.

(adapted from Favorite All Time Recipes)

1 jar (24 oz) spaghetti sauce
1 cup quinoa
2 cups water
4 cloves minced garlic
1/2 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp paprika (optional)
1 1/2 lbs boneless, skinless chicken breasts

1/2 cup bread crumbs
1 tsp Italian seasoning
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Optional: chopped fresh parsley

In a 9″ x 13″ baking dish, combine the spaghetti sauce, quinoa, water, garlic, and spices. Slice the chicken into tenderloins and submerge in the sauce.

Bake at 400 for 30 minutes (23 minutes in a convection oven).

Meanwhile, stir together the bread crumbs, Italian seasoning, cheddar cheese, and Parmesan cheese. After the casserole has baked, take it out of the oven and stir. Sprinkle with the breadcrumb and cheese mixture.

Bake for another 20-25 minutes (15+ convection). Garnish with parsley if desired.

Adapted from Chelsea’s Messy Apron

• 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

• 1 large sweet onion, chopped
• 3 T coconut oil
• 3 ribs celery, finely chopped
• 1 1/2 T ground cumin
• 3 cloves garlic, minced
• 16 oz. frozen spinach (If possible, thaw overnight)
• 2 C hot water (to thaw the spinach)
• 3 (15 oz.) cans diced tomatoes
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 C quinoa, rinsed
• 4 large carrots, grated (2 1/4 C)
• 8 oz. pepper jack cheese, shredded or sliced
• 6 large red bell peppers, cut in chunks

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.

Adapted from vegetariantimes.com

• 1 1/2 t turmeric
• 1 1/2 t cumin
• 1 1/2 t cinnamon
• 1 t salt
• 1 t coriander
• 1 t cardamom
• 1/2 t sweet paprika
• 1/4 t pepper
• 1 large head cauliflower, cut into small florets
• 10 medium-sized carrots, diced
• olive oil
• 2 medium sweet onions, chopped
• 9 garlic cloves
• 3 15-oz cans chickpeas, drained and rinsed
• 3 15-oz cans diced tomatoes
• fresh parsley

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle or spritz generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 1/4 C olive oil in a large stock pot on medium. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley. Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

• 30 ounces of canned Alaskan salmon
• 3 to 5 eggs
• 1 C celery, finely diced
• 1  C sweet onion, finely diced
• 1 C rolled oats, crackers, or bread crumbs
• 1/4 C lemon juice
• 1 t salt
• 1 t dried dill weed
• 1/4 t pepper
• fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.