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.

LENTIL, BROWN RICE & VEGETABLE CASSEROLE

Here's a great way to get your veggies in and no one will know. The smaller you cut them the more the kids will eat them. I put mine in a food processor and dice them pretty small.

In a baking dish add:
1/2 Lemon Juiced
1 1/2 c Vegetable Stock (or water)
1/2 c dry Lentils, washed
1/2 c Uncooked Brown Rice
1 c mashed Italian tomatoes
 1 Onion chopped
3 Carrots chopped
1/2 bunch Celery chopped
2 Garlic cloves (or 8, yum)
1/2 tsp Thyme dried
1/2 tsp Basil dried
1 Bay Leaf
1 tsp Pepper

Mix together and bake covered at 350 for 90 minutes.

HUMMUS

In a large food processor mix:

3 Cans Garbanzo Beans
3 Lemons juiced
1/3 c Water
1/3 c Tahini
1 tsp Salt
1/2 tsp Pepper
2 tsp Cumin powder

Add more water if it is too thick.
If you have a small food processor divide the recipe into 3 parts.

(Evil) CHOCOLATE SAUCE

I call this evil, because I drink it from a cup when no one is looking.

1/2 c butter
2 cups sugar
1/4 c cocoa powder
Mix together and slowly add
1 can evaporated milk

1 tsp vanilla

Bring to boil and simmer 5 minutes.
Cool.

EASY RUSTIC BREAD (from the Artisan Bread in 5 minutes a Day Book)

In a bucket put:
1 1/2 T yeast
1 1/2 T salt
3 c luke warm water
6  cups whole wheat flour
corn meal for baking tray

Stir until evenly mixed, it will be goopy.  Cover and let rise 2 hours.
Sprinkle the top with flour and cut grape fruit size balls. Use flour to allow you to shape it into a smooth ball by folding the rough edges down to the bottom of the ball.  Sprinkle a cookie sheet with corn meal and place the balls of bread on it. Pat some flour on the tops and cut 1/4" slits with a knife.

Let rise uncovered for 40 minutes.
Preheat oven to 450 and place a pan for water in the oven.

When you place the loaves in the oven (it's best to use a baking/pizza stone), pour 1 cup of water into the water pan and close the oven door quickly. The steam creates a nice crust. Bake 30 minutes until there's a nice crust. Let bread cool on a cooling rack.

Southwest Lime Salad

My friend Cynthia brought this over when John was in the hospital and I couldn't believe how delicious it was. I substitute all sorts of things and it always tastes good.

Cook 1 c dried brown rice in water
Cool then stir in 1/2 c salsa

Sprinkle 1 chicken tender per person with:
dried oregano
chili powder
dried cilantro
garlic powder
I like to really coat one side with the spices then cook in a pan until done.
Chop into pieces.

Salad
Mix of lettuces and spinach
4 chopped tomatoes
1 can black beans
1 can other beans (kidney, chickpea, etc)
1 bunch cilantro chopped
1 red onion chopped
1 avocado chopped

Dressing
2 T rice vinegar
2 T flaxseed oil
2 limes juiced
1/4 c minced fresh cilantro
1 minced green onion spear
1 T canned green chilies
1/4 tsp Stevia
1 tsp salt

Toss salad with the chicken, rice mixture and drizzle dressing on. Serve in big bowls.

Pumpkin Chocolate Chip Muffins

This makes a lot of muffins or little breads, which is good for my "a lot of kids" as well as sharing with teachers and friends. Freeze the extras in zip lock bags.

1 c sugar
3/4 c agave nectar
1 T Stevia
12 egg whites
large 20 oz can pumpkin
1 c applesauce, no sugar added
1 c water

Mix til smooth
Stir dry ingredients together and add to wet mixture.

3 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp cinnamon

1/2 c ground flax
5 1/2 c whole wheat flour
1 c chocolate chips (optional)

Spray muffin tins/bread pans with nonstick spray.
Bake 400 for 20 minutes
Check center for doneness.

Fresh Orange Chocolate Frosting

2 T Butter
1 tsp vanilla
2 T Nonfat milk
Zest of one orange
Juice of one orange
1/4 c Cocoa powder
Many cups of Powdered sugar

I always make this up as I go, so I never know how much sugar. It depends on how much liquid goes in. I keep adding and whipping in the mixer until it is nice and fluffy.

Decadent Chocolate Cake

Preheat oven to 350F
Spray cake pans and dust with flour

In mixer combine:
1 cup Sugar
3/4 cup Agave nectar
1 3/4 cup Whole wheat flour (I grind winter wheat)
3/4 cup Cocoa powder
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp salt
1/2 cup egg whites
1 cup Nonfat milk
1/2 cup applesauce, no sugar added
2 tsp vanilla

Mix all together until well combined and then add:
1 cup boiling water

Pour into baking pans and bake for 30 minutes.
Let cool 10 minutes and remove from pans to cool on rack.
Try the fresh orange frosting to complete your dessert.

Strawberry & Cherry Salad

Toss sliced strawberries and pitted cherries.

Salmon Fillets Frozen

I usually use frozen Costco salmon fillets. I defrost them and BBQ them with nothing, or I'll cover with lots of black pepper or a no-salt seasoning like Mrs. Dash. They are delicious either way.

I use 1 fillet for two people.

Curried Cous Cous

A healthy take on a Barefoot Contessa recipe.

1 T curry paste dissolved into (If you don't have paste, use powder later in the recipe)
1 c boiling water
Add 1 c dry cous cous.
Cover for 5 minutes then fluff with fork.

In a little bowl combine the following then mix into the cous cous
1/2 c nonfat plain yogurt
1 tsp white wine vinegar (I used plain vinegar)
1 tsp curry powder if haven't used the paste
1/4 tsp ground turmeric
1 tsp salt
1 tsp pepper

Add to cous cous mixture and toss
1/2 cup shredded carrots (or diced)
1/2 cup dried currants (we had craisins on hand, try dried cherries too)
2 whole scallions thin sliced
1/4 cup red or white onion
1/4 cup sliced almonds (raw is best)
1/2 bunch minced fresh parsley