Lora Hardt's Gingerbread Cinnamon Bear Cookies
1 c. butter
1 c. sugar
1 egg
1 c. molasses
2 Tbsp. vinegar
5 c. all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 tsp. ground cloves
Directions
1-Cream butter and sugar. Add egg, molasses and vinegar. Beat well
2-Sift flour, soda, salt and spices. Stir the dry ingredients into wet ingredients in small amounts.
3-Chill 3 hours. Roll out and cut into shapes.
4-Bake on greased cookie sheet 5-6 minutes at 375 degrees.
Sunday, August 3, 2014
Easy Chicken Enchiladas
3-4 chicken breasts (can use canned chicken for a quick meal)
4 cubes chicken boullion
1 8oz cream cheese (can use fat free)
1/4 c. milk
2 c. monterey jack cheese
celery (optional)
Mild green chili enchilada sauce
tortillas
Directions
1-Cook chicken breasts by boiling them with cubes of chicken boullion. Shred chicken. Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture and add celery if you like. Roll chicken mixture in flour tortillas and place in a 9 x 13 pan sprayed with cooking spray. Cover with green enchilada sauce - one small can should be enough. Top with cheese. Bake uncovered at 350 degrees for about 25 minutes or until hot and bubbly.
3-4 chicken breasts (can use canned chicken for a quick meal)
4 cubes chicken boullion
1 8oz cream cheese (can use fat free)
1/4 c. milk
2 c. monterey jack cheese
celery (optional)
Mild green chili enchilada sauce
tortillas
Directions
1-Cook chicken breasts by boiling them with cubes of chicken boullion. Shred chicken. Beat cream cheese with enough milk to make a thick consistency (can use more or less than it calls for). Add shredded chicken to cream cheese mixture and add celery if you like. Roll chicken mixture in flour tortillas and place in a 9 x 13 pan sprayed with cooking spray. Cover with green enchilada sauce - one small can should be enough. Top with cheese. Bake uncovered at 350 degrees for about 25 minutes or until hot and bubbly.
Shauna Richter's BowTie Chicken Salad
6 c. chicken, diced
1 bag bowtie pasta, cooked and cooled
1/2 bunch green onions
salt
pepper
1 8 oz. Kraft Coleslaw Dressing
2 c. mayonaise - light OK
Directions
Add all ingredients together. Place in refrigerator.
Before serving add:
1 large can pineapple tidbits
1 package slivered almonds
1 c. celery
1 lb. purple grapes, halved
Add more dressing when serving.
6 c. chicken, diced
1 bag bowtie pasta, cooked and cooled
1/2 bunch green onions
salt
pepper
1 8 oz. Kraft Coleslaw Dressing
2 c. mayonaise - light OK
Directions
Add all ingredients together. Place in refrigerator.
Before serving add:
1 large can pineapple tidbits
1 package slivered almonds
1 c. celery
1 lb. purple grapes, halved
Add more dressing when serving.
Microwave Rice Pudding
1 1/2 c. instant rice
1 1/2 c. water
1/4 c. sugar
1/2 c. powdered milk
1 egg
1 1/2 tsp. vanilla
2 c. fresh milk
1 c. raisins (optional)
Directions
Cook rice and water together 7 minutes on high. Beat together sugar, powdered milk, egg, vanilla, and fresh milk. Stir well and add to rice. Microwave 5 minutes. Stir, then cook 3 minutes more. Remove from microwave. Sprinkle with nutmeg or cinnamon. Serve warm or cold.
*Cook in a very large bowl. Don't cover with ploastic wrap... will boil over easier!
1 1/2 c. instant rice
1 1/2 c. water
1/4 c. sugar
1/2 c. powdered milk
1 egg
1 1/2 tsp. vanilla
2 c. fresh milk
1 c. raisins (optional)
Directions
Cook rice and water together 7 minutes on high. Beat together sugar, powdered milk, egg, vanilla, and fresh milk. Stir well and add to rice. Microwave 5 minutes. Stir, then cook 3 minutes more. Remove from microwave. Sprinkle with nutmeg or cinnamon. Serve warm or cold.
*Cook in a very large bowl. Don't cover with ploastic wrap... will boil over easier!
Sweet Potato Souffle
3 c. sweet potato, mashed
2 eggs
1/2 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
1 c. sugar
1/2 c. salt
1/3 stick butter, melted
Topping
1/3 stick butter, melted
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
Directions
1-Mix together all ingredients. Beat until fluffy. Pour into greased baking dish.
2-Mix all topping ingredients together. Spinkle topping onto sweet potato mixture.
3-Bake at 350 degrees for 30 minutes.
3 c. sweet potato, mashed
2 eggs
1/2 c. milk
1 tsp. vanilla
1/4 tsp. nutmeg
1 c. sugar
1/2 c. salt
1/3 stick butter, melted
Topping
1/3 stick butter, melted
1 c. brown sugar
1/3 c. flour
1 c. chopped pecans
Directions
1-Mix together all ingredients. Beat until fluffy. Pour into greased baking dish.
2-Mix all topping ingredients together. Spinkle topping onto sweet potato mixture.
3-Bake at 350 degrees for 30 minutes.
Broccoli Casserole
2 packages frozen chopped broccoli
1 can cream of chicken soup
1 c. mayonaise
2 eggs
1 small onion, chopped
1 c. buttered bread crumbs
1 c. grated cheese
Directions
1-Cook broccoli according to package directions. Drain by squeezing out water through sieve.
2-Add soup and mayonaise to broccoli. Mix well.
3-Add eggs and onion. Mix. Pour into greased 1 1/2 - 2 quart casserole dish. Sprinkle with cheese and top with bread crumbs.
4-Bake 350 degrees for 30 minutes.
2 packages frozen chopped broccoli
1 can cream of chicken soup
1 c. mayonaise
2 eggs
1 small onion, chopped
1 c. buttered bread crumbs
1 c. grated cheese
Directions
1-Cook broccoli according to package directions. Drain by squeezing out water through sieve.
2-Add soup and mayonaise to broccoli. Mix well.
3-Add eggs and onion. Mix. Pour into greased 1 1/2 - 2 quart casserole dish. Sprinkle with cheese and top with bread crumbs.
4-Bake 350 degrees for 30 minutes.
Cream Cheese Chicken
1 envelope dry Italian dressing
6 boneless, skinless chicken breasts
8 oz cream cheese
1 stick butter
1 can cream of chicken soup
Directions
1-Turn crock pot onto high and melt butter.
2-Add Italian dressing and stir until mixed.
3-Cut chicken into 1 inch strips. Place into butter mix and coat. Cook on high 2 hours.
4-Add cream of chicken soup and cream cheese. Stir to melt. Mix well until smooth and creamy.
5-Serve over rice or noodles. Freezes well.
1 envelope dry Italian dressing
6 boneless, skinless chicken breasts
8 oz cream cheese
1 stick butter
1 can cream of chicken soup
Directions
1-Turn crock pot onto high and melt butter.
2-Add Italian dressing and stir until mixed.
3-Cut chicken into 1 inch strips. Place into butter mix and coat. Cook on high 2 hours.
4-Add cream of chicken soup and cream cheese. Stir to melt. Mix well until smooth and creamy.
5-Serve over rice or noodles. Freezes well.
Spiral Ham Steak with Honey Garlic Angel Hair Pasta
1 bone-in fully cooked ham steak (approx. 1 lb)
1/4 c. orange marmelade
2 Tbsp. water
1 Tbsp. butter
1 Tbsp. mustard
1 tsp. corn syrup
1/8-1/4 tsp. ground ginger
Honey Garlic Angel Hair Pasta
1 package angel hair pasta (16oz)
2-3 garlic cloves, minced
1/2 c. butter
1/4 c. honey
1 tsp. dried basil
1 tsp. thyme
1/4 c. grated parmesean
Directions
1-In a large skillet with non-stick spray, cook ham for 4 minutes on each side or until lightly browned. Drain.
2-Meanwhile, cook pasta as directed. Drain.
3-In skillet, saute garlic in butter. Stir in honey, basil and thyme.
4-Combine pasta with garlic butter mixture. Toss to coat. Sprinkle with parmesean.
1 bone-in fully cooked ham steak (approx. 1 lb)
1/4 c. orange marmelade
2 Tbsp. water
1 Tbsp. butter
1 Tbsp. mustard
1 tsp. corn syrup
1/8-1/4 tsp. ground ginger
Honey Garlic Angel Hair Pasta
1 package angel hair pasta (16oz)
2-3 garlic cloves, minced
1/2 c. butter
1/4 c. honey
1 tsp. dried basil
1 tsp. thyme
1/4 c. grated parmesean
Directions
1-In a large skillet with non-stick spray, cook ham for 4 minutes on each side or until lightly browned. Drain.
2-Meanwhile, cook pasta as directed. Drain.
3-In skillet, saute garlic in butter. Stir in honey, basil and thyme.
4-Combine pasta with garlic butter mixture. Toss to coat. Sprinkle with parmesean.
Blueberry Angel Dessert
1 package cream cheese, softened
1 c. powdered sugar
8 oz. cool whip, thawed
2 cans blueberry pie filling
1 pre-made angel food cake, cut into 1 inch squares
Directions
1-Beat cream cheese and sugar; fold into cool whip and cake cubes.
2-Spread into 13 x 9 pan and top with pie filling.
3-Cool in refrigerator for 2 hours.
1 package cream cheese, softened
1 c. powdered sugar
8 oz. cool whip, thawed
2 cans blueberry pie filling
1 pre-made angel food cake, cut into 1 inch squares
Directions
1-Beat cream cheese and sugar; fold into cool whip and cake cubes.
2-Spread into 13 x 9 pan and top with pie filling.
3-Cool in refrigerator for 2 hours.
Sweet and Sour Chicken Nuggets
1 medium green pepper, cut into chunks
1 large onion, cut into wedges
1-2 Tbsp. vegetable oil
1 can chicken broth
1/2 c.maple syrup
1/4 c. cidar vinegar
1 Tbsp. soy sauce
1 c. pineapple chunks
2-3 Tbsp. cornstarch
2 1/2 c. thawed chicken nuggets (approximately 20)
cooked rice
Directions
1-In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
2-Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3-Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
Serves 4
1 medium green pepper, cut into chunks
1 large onion, cut into wedges
1-2 Tbsp. vegetable oil
1 can chicken broth
1/2 c.maple syrup
1/4 c. cidar vinegar
1 Tbsp. soy sauce
1 c. pineapple chunks
2-3 Tbsp. cornstarch
2 1/2 c. thawed chicken nuggets (approximately 20)
cooked rice
Directions
1-In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
2-Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3-Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
Serves 4
Chicken Potatoe Bake
1 Broiler Chicken, cut up (about 3 lbs)
1 lb. red potatoes, cut into chunks
1/2 - 3/4 c. prepared italian salad dressing
1 Tbsp. Italian seasoning
1/2 - 3/4 c. grated Parmesean cheese
Directions
1-Place chicken into 13 x 9 dish. Arrange potatoes around chicken. Drizzle with dre3ssing; sprinkle with seasonings and cheese.
2-Cover and bake at 400 degrees for 20 minutes.
3-Uncover; continue to bake 20-30 minutes or until potatoes are tender and chicken juices run clear.
1 Broiler Chicken, cut up (about 3 lbs)
1 lb. red potatoes, cut into chunks
1/2 - 3/4 c. prepared italian salad dressing
1 Tbsp. Italian seasoning
1/2 - 3/4 c. grated Parmesean cheese
Directions
1-Place chicken into 13 x 9 dish. Arrange potatoes around chicken. Drizzle with dre3ssing; sprinkle with seasonings and cheese.
2-Cover and bake at 400 degrees for 20 minutes.
3-Uncover; continue to bake 20-30 minutes or until potatoes are tender and chicken juices run clear.
Zippy Zucchini Pasta
1 pkg. angel hair pasta (7 oz)
2 small zucchini cut into 1/4 inch slices
2 garlic cloves
3 Tbsp. olive oil
1 c. Mexican flavored diced tomatoes (16 oz undrained)
1/4 c. minced fresh parsley
1 tsp. dried oregano
1/8-1/2 tsp crushed red pepper flakes
Directions
Cook pasta according to package. Meanwhile, in a skillet saute zucchini and garlic in oil until zucchini is crisp tender. Add tomatoes, parsley, oregano and pepper flakes. Heat through. Drain pasta and top with zucchini mix.
Serves 3
1 pkg. angel hair pasta (7 oz)
2 small zucchini cut into 1/4 inch slices
2 garlic cloves
3 Tbsp. olive oil
1 c. Mexican flavored diced tomatoes (16 oz undrained)
1/4 c. minced fresh parsley
1 tsp. dried oregano
1/8-1/2 tsp crushed red pepper flakes
Directions
Cook pasta according to package. Meanwhile, in a skillet saute zucchini and garlic in oil until zucchini is crisp tender. Add tomatoes, parsley, oregano and pepper flakes. Heat through. Drain pasta and top with zucchini mix.
Serves 3
Oriental Chicken Salad
1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbsp. cidar vinegar
1 Tbsp. soy sauce
1 medium iceburg lettuce, torn
2 c. cooked chicken
1 c. salted cashews
1 c. (8 oz) sliced water chestnuts, drained
1 package (6 oz.) frozen snow peas, thawed
1 can (3 oz) chow mein noodles
1/4 chopped green onions
Directions
1-In small saucepan, combine the first seven ingredients.
2-Bring to a boil; cook and stir for 2 minutes or until thickened.
3-Cool. In a large salad bowl, combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.
(Kim suggests to only put on 1/2 dressing and toss and then add as needed.)
1/2 c. sugar
1 Tbsp. cornstarch
1/4 c. water
1/4 c. vegetable oil
1/4 c. ketchup
3 Tbsp. cidar vinegar
1 Tbsp. soy sauce
1 medium iceburg lettuce, torn
2 c. cooked chicken
1 c. salted cashews
1 c. (8 oz) sliced water chestnuts, drained
1 package (6 oz.) frozen snow peas, thawed
1 can (3 oz) chow mein noodles
1/4 chopped green onions
Directions
1-In small saucepan, combine the first seven ingredients.
2-Bring to a boil; cook and stir for 2 minutes or until thickened.
3-Cool. In a large salad bowl, combine the remaining ingredients. Add dressing and toss to coat. Serve immediately.
(Kim suggests to only put on 1/2 dressing and toss and then add as needed.)
Upside Down Spaghetti
1 lb. hamburger
1 small onion
1 small green pepper
1 28 oz. jar spaghetti sauce
1 8 oz. pkg. cream cheese
1 8 oz. sour cream
3 c. mozzarella
1 12 oz box cooked spaghetti
Directions
1-Brown hamburger with finely chopped onion and green pepper. Drain well.
2-Add spaghetti sauce. In a separate bowl, mix together cream cheese and sour cream.
3-In a 9 x 13 inch pan place cream mix and spread over the bottom. Layer 1/2 noodles, sauce and cheese. Repeat and cook at 325 degrees for 1 hour.
Serves 6-8 adults.
1 lb. hamburger
1 small onion
1 small green pepper
1 28 oz. jar spaghetti sauce
1 8 oz. pkg. cream cheese
1 8 oz. sour cream
3 c. mozzarella
1 12 oz box cooked spaghetti
Directions
1-Brown hamburger with finely chopped onion and green pepper. Drain well.
2-Add spaghetti sauce. In a separate bowl, mix together cream cheese and sour cream.
3-In a 9 x 13 inch pan place cream mix and spread over the bottom. Layer 1/2 noodles, sauce and cheese. Repeat and cook at 325 degrees for 1 hour.
Serves 6-8 adults.
Roasted Pork Tenderloin and Vegetables
2 pork tenderloins (3/4 lbs each)
2 lbs. red potatoes, quartered
1 lb. carrots, halved and cut into 2 inch pieces
1 medium onion, cut into wedges
1 Tbsp. olive oil
2 tsp. dried rosemary, crushed
1 tsp. rubbed sage
1/2 tsp. salt
1/4 pepper
Directions
1-Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450 degrees for 30-40 minutes. Stir vegetables occasionally.
Yield: 6 servings.
2 pork tenderloins (3/4 lbs each)
2 lbs. red potatoes, quartered
1 lb. carrots, halved and cut into 2 inch pieces
1 medium onion, cut into wedges
1 Tbsp. olive oil
2 tsp. dried rosemary, crushed
1 tsp. rubbed sage
1/2 tsp. salt
1/4 pepper
Directions
1-Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450 degrees for 30-40 minutes. Stir vegetables occasionally.
Yield: 6 servings.
Salmon with Peppers
1 c. quick-cooking brown rice
1 1/2 tsp. canola oil
4 skinless center-cut salmon fillets (5 oz. each)
2 limes (1 cut into wedges)
3 small peppers, red, yellow, orange
1 medium onion
1/2 c. packed fresh basil leaves
6 oz. baby spinach
Directions
1-Prepare rice as directed on box
2-In 12 inch nonstick skillet, heat 1/2 tsp. oil on medium 1 minute. Sprinkle 1/4 tsp. salt and 1/8 tsp. pepper on salmon. Add to skillet; cook 8-10 minutes or until opaque throughout, turning once. Transfer to serving plates. Grate peel of whole lime over fish.
3-While salmon cooks, slice peppers very thinly. Finely chop onion.
4-Drain fat from skillet. Heat 1 tsp. oil in skillet on medium 1 minute. Add peppers, onion 3 Tbsp. water, and 1/8 tsp. salt. Cover; cook 5 minutes. Uncover; cook 3-5 minutes longer or until tender, stirring occasionally. Stir in basil and cook until wilted. From lime, squeeze 1 Tbsp. juice into mixture.
5-Meanwhile, in large bowl, combine spinach and pinch salt. Cover with vented plastic wrap; microwave on high 3 minutes or until wilted. Spoon next to salmon, along with rice and pepper mixture. Serve with lime wedges.
Calories 380 Prepare in 30 minutes or less.
1 c. quick-cooking brown rice
1 1/2 tsp. canola oil
4 skinless center-cut salmon fillets (5 oz. each)
2 limes (1 cut into wedges)
3 small peppers, red, yellow, orange
1 medium onion
1/2 c. packed fresh basil leaves
6 oz. baby spinach
Directions
1-Prepare rice as directed on box
2-In 12 inch nonstick skillet, heat 1/2 tsp. oil on medium 1 minute. Sprinkle 1/4 tsp. salt and 1/8 tsp. pepper on salmon. Add to skillet; cook 8-10 minutes or until opaque throughout, turning once. Transfer to serving plates. Grate peel of whole lime over fish.
3-While salmon cooks, slice peppers very thinly. Finely chop onion.
4-Drain fat from skillet. Heat 1 tsp. oil in skillet on medium 1 minute. Add peppers, onion 3 Tbsp. water, and 1/8 tsp. salt. Cover; cook 5 minutes. Uncover; cook 3-5 minutes longer or until tender, stirring occasionally. Stir in basil and cook until wilted. From lime, squeeze 1 Tbsp. juice into mixture.
5-Meanwhile, in large bowl, combine spinach and pinch salt. Cover with vented plastic wrap; microwave on high 3 minutes or until wilted. Spoon next to salmon, along with rice and pepper mixture. Serve with lime wedges.
Calories 380 Prepare in 30 minutes or less.
Chicken Primavera
4 Tbsp. Lemon Pepper
4 boneless, skinless chicken breasts
8 oz. frozen mixed vegetable medley
2 Tbsp. olive oil
Directions
1-Place chicken breasts and vegetable medley in 2 separate bowls. Toss each with olive oil and 2 Tbsp. lemon pepper
2-Lay chicken on a 9 x 9 inch roasting pan. Place vegetables in an ovenproof casserole dish.
3-Place both in 375 degree preheated oven and cook 6-7 minutes, turning after 4 minutes.
4-Place 4 servings onto plates spooning vegetables over chicken breasts. Delicious with rice.
4 Tbsp. Lemon Pepper
4 boneless, skinless chicken breasts
8 oz. frozen mixed vegetable medley
2 Tbsp. olive oil
Directions
1-Place chicken breasts and vegetable medley in 2 separate bowls. Toss each with olive oil and 2 Tbsp. lemon pepper
2-Lay chicken on a 9 x 9 inch roasting pan. Place vegetables in an ovenproof casserole dish.
3-Place both in 375 degree preheated oven and cook 6-7 minutes, turning after 4 minutes.
4-Place 4 servings onto plates spooning vegetables over chicken breasts. Delicious with rice.
Savory Herb Rub Roasted Turkey
1 whole Turkey (12-14 lbs)
1 Tbsp. vegetable oil
2 Tbsp. Rubbed Sage
1 Tbsp. Paprika
1 Tbsp. Seasoned Salt
2 tsp. Garlic Powder
1 tsp. pepper
3/4 tsp. ground nutmeg
1 large onion
6 bay leaves
Directions
1-Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 Tbsp. of the seasonings inside turkey. Spread remaining seasonings over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 c. water to pan. Cover loosely with heavy duty foil.
2- Roast in preheated 325 degree oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 degrees, basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.
Makes 12 servings.
1 whole Turkey (12-14 lbs)
1 Tbsp. vegetable oil
2 Tbsp. Rubbed Sage
1 Tbsp. Paprika
1 Tbsp. Seasoned Salt
2 tsp. Garlic Powder
1 tsp. pepper
3/4 tsp. ground nutmeg
1 large onion
6 bay leaves
Directions
1-Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 Tbsp. of the seasonings inside turkey. Spread remaining seasonings over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 c. water to pan. Cover loosely with heavy duty foil.
2- Roast in preheated 325 degree oven 1 hour. Remove foil. Roast 2-2 1/2 hours longer or until internal temperature reaches 165 degrees, basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.
Makes 12 servings.
Greener Sloppy Joes
1 1/4 c. French Lentils,picked over and rinsed
1 Tbsp. Olive Oil
1 Lg. Onion, diced
2 Green Bell Peppers, diced
2 tsp. Cumin
1 tsp. Smoked Paprika
2 Tbsp. Brown Sugar
2 C. Marinara Sauce (or favorite tomato sauce) Recipe below - make ahead
1/3 c. Water
Salt
6 Whole Wheat Hamburger Buns
Directions
1-Use a medium stock pot - add lentils with enough water to cover by 2-3 inches. Cover and bring to boil. Simmer partially covered for 20-25 minutes until tender. Drain.
2-In Skillet, heat olive oil over medium heat. Add onion and saute 5-7 minutes. Add peppers and saute 5 minutes longer.
3-Add cumin, paprika and brown sugar. Cook 1 minute. Add sauce and water. Add salt to taste. Bring to boil then reduce and simmer 5-10 minutes.
4-Add lentils to sloppy joe mix. Season and cook 5 minutes longer.
5-Scoop onto buns and eat!
300 calories
Marinara Sauce
1 Tbsp. olive oil
1 large onion, quartered
1 clove garlic
1 large carrot, peeled and quartered
1 stalk celery
1 28oz. can crushed tomatoes
salt
bay leaf
Directions
1-In stock pot heat oil.
2-In food processor combine vegetables until chopped
3-Add vegetables to pot and saute 5-7 minutes until soft
4-Add tomatoes and season with salt. Bring to boil then simmer, partially covered for about 30 minutes. Remove bay leaf and serve.
1 1/4 c. French Lentils,picked over and rinsed
1 Tbsp. Olive Oil
1 Lg. Onion, diced
2 Green Bell Peppers, diced
2 tsp. Cumin
1 tsp. Smoked Paprika
2 Tbsp. Brown Sugar
2 C. Marinara Sauce (or favorite tomato sauce) Recipe below - make ahead
1/3 c. Water
Salt
6 Whole Wheat Hamburger Buns
Directions
1-Use a medium stock pot - add lentils with enough water to cover by 2-3 inches. Cover and bring to boil. Simmer partially covered for 20-25 minutes until tender. Drain.
2-In Skillet, heat olive oil over medium heat. Add onion and saute 5-7 minutes. Add peppers and saute 5 minutes longer.
3-Add cumin, paprika and brown sugar. Cook 1 minute. Add sauce and water. Add salt to taste. Bring to boil then reduce and simmer 5-10 minutes.
4-Add lentils to sloppy joe mix. Season and cook 5 minutes longer.
5-Scoop onto buns and eat!
300 calories
Marinara Sauce
1 Tbsp. olive oil
1 large onion, quartered
1 clove garlic
1 large carrot, peeled and quartered
1 stalk celery
1 28oz. can crushed tomatoes
salt
bay leaf
Directions
1-In stock pot heat oil.
2-In food processor combine vegetables until chopped
3-Add vegetables to pot and saute 5-7 minutes until soft
4-Add tomatoes and season with salt. Bring to boil then simmer, partially covered for about 30 minutes. Remove bay leaf and serve.
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