HUMMUS

3 Cans Garbanzo Beans, rinsed
3 Lemons, juiced
1/3 C Water
1/4 C Tahini Paste
1 tsp Salt
2 tsp Cumin Powder

Process in food processor, add more water to desired consistency.
Serve with veggies to dip, as a sandwich spread, or side dish.

CORN & BLACK BEAN SALAD

When the kids were little John traveled to UT on a business trip and stayed with the family of a co-worker. His wife made this for dinner and John loved it! He brought home the recipe for us to make. I would take it out, look at it and remember that John said it was so good. Then I'd put it back, unsure I would like it. About 5 years later I decided to give it a try. It's Delicious!!

2 Large Tomatoes, diced
1 C Corn
1 Can Black Beans, rinsed
1 Small Onion, diced
1 Jalapeno Pepper, diced
1 Bunch Cilantro, Chopped
1 Lime, Juiced
1 1/2 tsp Salt
1/2 tsp Pepper

Toss in a bowl and serve.
You can add a can of tomatoes if you don't have fresh tomatoes, or to make it more salsa like.

TOMATO SOUP

My running partner made this at a party and I about ate the entire pan. It's a Nordstrom cafe recipe that I have now made over. I make a huge batch and give the extra away, freeze it or save for left overs.

8 Carrots, large, coarse chopped
2 Onions, large, coarse chopped
2 Red Peppers, coarse chopped
Half a dozen garlic cloves if you wish
3T Olive Oil

Sauté the veggies for about 10 minutes, until soft.

1T Dried Basil leaves

Stir into veggies.

1 10# can (Costco size) Tomatoes (Crushed are delicious)
8 C Water
1 tsp Salt
2 tsp Pepper

Simmer for about 45 minutes stirring frequently. Allow to cool and blend until smooth with a handheld blender or if cooled enough, in a blender.

Stir in

4 cups Non-fat Half and Half.

GRILLED BREAD SALAD with PEPPER, TOMATO, CUCUMBER

I had a similar salad at this fantastic Italian restaurant in Coronado. Cut the veggies into thick pieces and pour over the Simple Dressing. Toss the bread cubes in when ready to serve. This is good the next day too.


BREAD
4 slices whole wheat bread, dried out
Spray with olive oil, and if desired smashed garlic cloves
Toast or grill, then cut into cubes

SALAD
4 cups tomatoes, coarse chop (about 1.5 lbs)
1 cup red onion, fine chopped
1 red pepper, coarse chopped
1 yellow pepper, coarse chopped
1 cucumber, coarse coarse chopped
1/2 cup basil leaves, torn

SIMPLE SALAD DRESSING

This quick dressing is delicious!
Put all the ingredients in a food processor and whirl until smooth. If you don't have a processor, press the garlic and whisk together the rest. This is delicious over a green salad, or chopped veggies.

2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
Pinch of kosher salt
Pinch of pepper

HEARTY VEGETABLE CHILE

Beecher's Flagship Foundation came to our elementary school and showed my daughters 5th grade class how to make this healthy dish. The kids all loved it and were able to bring the recipe home. I was so impressed with the program and wished other kids had an opportunity to learn how to cook healthy. See if they will come to your school. Find them at www.FlagShipFoundation.org

I have one secret ingredient that I add which gives great flavor. It is Chipotle Powder. I found it at the Spice Market store in Pikes Place. You can add just about any vegetable to this recipe. If your kids don't like a certain veggie, just chop it up super tiny and they'll never know. I do all my veggies in my food processor, even the garlic. It makes quick work.

In a large pot saute the carrots and olive oil for 2 minutes, then add the other veggies and garlic and saute until soft. 
1T olive oil
4 carrots, washed diced 
1 onion, chopped
2 red peppers, chopped

4 garlic cloves, chopped

Add the spices and saute until veggies are coated.

1 T Chili Powder
1 tsp Chipotle Powder
1 T dried Oregano
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Add the beans and stir.
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can garbanzo beans, rinsed

Add the rest of the ingredients.
2 28oz cans of whole tomatoes
1 cup frozen corn
1 cup water, or as needed

Simmer 5 minutes.
Top with a 1/2 bunch of cilantro and serve.
Freeze leftovers in large ziplock bags or jars.

STRAWBERRY YOGURT CAKE

This scrumptious recipe is from my friend Cheri Bennett.

1 Box of White or Yellow Cake Mix
3/4 c Water
1/2 c Applesauce
3 Egg Whites
6 oz Strawberry Yogurt

Mix and bake according to package directions.

Topping:
Whipcream
8 oz Strawberry Yogurt
Strawberries

Stir together & top with the strawberries.