Making it easy to find great tasting and healthy meals

Wednesday, April 13, 2011

Warm French Lentil Salad

I got this recipe out of Good Housekeeping.
1 c. French green lentils ( I used regular green) rinsed
3 sprigs fresh oregano
Cook these is 3 cups boiling water until liquid is gone ( about 30 minutes)

1 c. chopped onion
3 stalks celery, chopped
1 yellow and one red bell pepper, chopped
2 Tbs. olive oil
salt and pepper
3 Tbs. red wine vinegar
1 Tbs. fresh dill, chopped
1 tsp. chopped fresh oregano
6 oz. baby spinach
2 oz. feta

Cook onion and celery in 1 Tbs. olive oil for 7 minutes. Add peppers, 2 Tbs. water, 1/4 tsp salt and 1/4 tsp. pepper. Cook for 5 minutes
Discard oregano sprigs from cooked lentils, transfer to a bowl and add 1 Tbs. olive oil, red wine vinegar, dill, oregano and another 1/4 tsp. salt and pepper. Add onion and pepper mixture to this and divide spinach among 4 plates, top with lentil mixture and sprinkle with feta.
 YUM!! Pin It

Sunday, April 10, 2011

Crock Pot Refried Beans

My sister sent me this recipe and it is so good for you and no fat is added. The flavor is great! My whole family loved this.

3 cups dry pinto beans
1 onion, diced (I used dehidrated onions and reduced them to 3/4 cup)
9 cups of water
5 tsp salt
1 3/4 tsp pepper
2 tbsp minced garlic
1 tsp cumin

Put all ingredients in crock pot and cook on high for 6-8 hours.  After beans are soft, drain all liquid, saving the liquid.  Mash beans with a mixer.  Add enough liquid back in to your desired consistency. 

We served these in a burrito shell with lettuce and tomatoes and reduced fat cheddar cheese. As a side I made baked chips. I take corn tortillas and cut them into triangles and sprinkle with seasoning salt then bake them until golden brown. My kids like these more than fried chips and they would be great dipped in the beans. Pin It

Monday, April 4, 2011

White Corn Tortilla Soup

In 2 tsp. olive oil fry for 5 minutes:

2 seven inch corn tortillas, cut into strips
1 1/2 Tbs. minced fresh garlic
2 Tbs. minced white onion

Blend this in blender together until smooth with:

1 quart chicken stock
Pour this mixture in large soup pot

Blend in blender:

1/2 lb  frozen white corn kernels
2 15 oz. cans of fire roasted diced tomatoes (these are at both Smiths and Harmons)
1 small can of tomatoe paste
2 1/2 tsp. cumin
1 Tbs. salt
1/8 tsp. ground pepper
1/2 tsp. chili powder
1 1/2 c. water

Pour this into pot and add another 1/2 lb. frozen corn  and 1 or 2 can white kidney beans (depending on how much you like). Serve with baked tortilla strips, cilantro, and reduced fat shredded cheddar cheese. I also like this with some lime squeezed in it at the table. Pin It

Saturday, April 2, 2011

Honey Mustard Grilled Chicken

My whole family loved this! We served it with the Spinach Salad with Mangos. Pin It

Spinach Salad with Mango

I wish I would have taken a picture of this because it was pretty.


  • 3/4 cup blanched slivered almonds (or a variety of nuts. I had several small batches of different kinds-pinenuts, almonds, and pecans). I candied the nuts by whipping 1 egg white and adding the nuts to this then adding  1 tsp brown sugar and a sprinkle of cinnamon. I then toasted this in a pan until golden.
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons dry mustard
  • 1/4 teaspoon chopped fresh tarragon
  • salt and freshly ground black pepper to taste
  • 1 bunch fresh spinach - rinsed, dried and torn into bite size pieces (or baby spinach left whole)
  • 2 mangos - peeled, seeded, and cubed
  • 2 Tbs. crumbled feta or blue cheese
Make the dressing with ingredients 2-7 then toss with mangos, nuts, and spinach. If you like the dressing a bit sweeter then add 1 tsp brown sugar to the dressing.

I loved this served with honey mustard grilled chicken.
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