Welcome and Background

My name is Michelle. I am a stay at home (but really mostly in my car) mom of three boys R who is 8, N who is 4 and J who is 2. We are busy to say the least. I am starting this in order to keep track and organize my recipes. They are all over, some in print, some on Pinterst, and some on Cozi, also a few in books. Sigh. Sometimes it takes longer to find the recipe than it does to make it! So, I have decided to store them here, if other people like them too that is great! I also like to take pictures so this allows me to combine two of my interests.

I have no formal cooking training (unless you count 4H cooking as a child?). I just like to cook and I cook meatless. I often use Morningstar Farms Crumbles in place of meat. You can replace them with ground beef, turkey, etc. I do not work for them or get paid by them; I just use them a lot! The same goes for broth and bouillon. Oh, with three kids, my mind tends to bounce around so sometimes I skip around.

The name—My last name starts with D and I call the three boys the 3D’s. The boys often like to cook with me so that is fun too. Hope you enjoy and can get a few new recipes into the repertoire! J

Cupcakes: Flowers and Ice Cream cones

This is going to be a quick post, but wanted to get this up here J

I combined a few different blogs into one to come up with these hydranga cupcakes.

• The frosting is vanilla bean from the Cupcake project blog, super yummy but any vanilla or cream cheese frosting will work.
  
• The hydragea décor came wfrom the Glorious Treats blog, this one is packed full of great tips, ideas and recipes.
  
• As for how to make a cupcake bouquet, 52 kitchen adventures has a great tutorial.
  
• When trying to get the frosting colors Anna and Blue posted this great guide, this is one you will definitely want to have on Pinterest
  

The other treats I made were ice cream cone cupcakes; see below:

The tips for these came from the blog Made in Melissa’s kitchen. The idea to use a mini muffin tin is a great one.

I got a question about transporting these, great question!  I would recommend a small dab of the icing under each one and keep them in the mini muffin tins.  If you have a tall cupcake carrier, that may get them there safely.  Lastly, you can also take a shallow cardboard box, invert it and cut circles out of it.  More work, but more sturdy too!

Off to get ready for the week.

Have fun playing in the kitchen!

http://dashingd…

http://dashingdish.com/recipe/mini-mexican-pizzas/

 

Asparagus, Leek & Potato Crock Pot Soup

 

Category    CrockPot ; Soups ;

 

This is yummy, smooth and comforting. It has a lot of vitamins and is pretty healthy. Pair it with a salad and some good Italian bread on a cold winter’s night and you have a complete meal.

Ingredients

• 2 teaspoons olive oil
  
• 1 pound of leeks (I use the bag of frozen chopped leeks from Trader Joes, you can certainly reduce this amount)
  
• ½ cup diced onion
  
• 1 clove garlic
  
• 1-2 Tablespoons of butter
  
• 2 pounds of fresh asparagus (bottoms removed and chopped into approximately 1 inch pieces)
  
• 5 medium small potatoes
  
• 1 teaspoon salt
  
• ½ teaspoon pepper
  
• 4  cups broth (I use veggie, but can use chicken if you prefer)
  
• ½ cup of dairy (You choose: cream, half and half, milk or even plain [not vanilla] soy milk)
  

Instructions

Make sure to use a larger size slow cooker (4qt or more). Sauté the leeks, garlic and onions in the olive oil until translucent, but not brown. This will take about 10 minutes. Finish with the butter.

 

This pre-sautéing step can be omitted to save time, or can be done the night before. Once complete, add it to the crock pot along with half of the potatoes, half of the asparagus, salt and pepper into the crock pot. Pour broth over vegetable mixture.

 

I like my soup to have a little texture; I just do not like a straight puréed soup. If you like it that way, then don’t bother with this part. I take the remaining half of the potatoes and asparagus, and place them in a colander in the crock pot. Cover; cook on low heat setting 6 to 8 hours, or 3-4 hours on high.

 

Another option is to take the remaining half of asparagus toss with olive oil and 1 t sea salt and put them on a baking sheet. Bake them on a low broil for 10 minutes or so. Reserve for later. Again, this step can be omitted, but I like the brightness this brings to the soup, and again a little texture.

 

This is what it looks like when it is done cooking. Remove the colander and place potatoes with cooked asparagus.

If you have an immersion blender, use it and blend the mixture until smooth. If not, then pour roughly 3 cups of the soup mixture into blender. You might need a little less soup mixture depending on your blender size. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker. NOTE: Please remember that when blending hot liquids it can expand so do not fill the blender more that ¾ of the way full or so.

 

Add the ½ cup of cream (or milk) cooked potatoes and asparagus back to the broth and cook on low for about 30 more minutes. It should look something like this.

Additional information

It adds a depth of flavor if you sauté the onions until translucent for about 5-10 minutes first. As for the broth, I use a new product from Swanson called FlavorBoost which is a great space saver and costs less than buying the cans of broth.

Alterations

Speed it up—Forget the pre sautéing and roasting of the asparagus in the oven. It will not only omit a few steps, but also save on clean up.
Add some protein—I think this would be nice with a little spoonful of bay shrimp, fresh crab or lobster meat. It would not need much but would be a nice way to step it up a notch.
Lighten it up—Omit the butter, make sure to use skim milk and add a dollop of fat free sour cream. A great way to add creaminess without the fat is to use evaporated skim milk [not condensed].

To Print:

Ingredients

• 2 teaspoons olive oil
  
• 1 pound of leeks (I use the bag of frozen chopped leeks from Trader Joes, you can certainly reduce this amount)
  
• ½ cup diced onion
  
• 1 clove garlic
  
• 1-2 Tablespoons of butter
  
• 2 pounds of fresh asparagus (bottoms removed and chopped into approximately 1 inch pieces)
  
• 5 medium small potatoes
  
• 1 teaspoon salt
  
• ½ teaspoon pepper
  
• 4  cups broth (I use veggie, but can use chicken if you prefer)
  
• ½ cup of dairy (You choose: cream, half and half, milk or even plain [not vanilla] soy milk)
  

Instructions

Make sure to use a larger size slow cooker (4qt or more). Sauté the leeks, garlic and onions in the olive oil until translucent, but not brown. This will take about 10 minutes. Finish with the butter.

 

This pre-sautéing step can be omitted to save time, or can be done the night before. Once complete, add it to the crock pot along with half of the potatoes, half of the asparagus, salt and pepper into the crock pot. Pour broth over vegetable mixture.

 

I like my soup to have a little texture; I just do not like a straight puréed soup. If you like it that way, then don’t bother with this part. I take the remaining half of the potatoes and asparagus, and place them in a colander in the crock pot. Cover; cook on low heat setting 6 to 8 hours, or 3-4 hours on high.

 

Another option is to take the remaining half of asparagus toss with olive oil and 1 t sea salt and put them on a baking sheet. Bake them on a low broil for 10 minutes or so. Reserve for later. Again, this step can be omitted, but I like the brightness this brings to the soup, and again a little texture.

If you have an immersion blender, use it and blend the mixture until smooth. If not, then pour roughly 3 cups of the soup mixture into blender. You might need a little less soup mixture depending on your blender size. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker. NOTE: Please remember that when blending hot liquids it can expand so do not fill the blender more that ¾ of the way full or so.

Add the ½ cup of cream (or milk) cooked potatoes and asparagus back to the broth and cook on low for about 30 more minutes. Enjoy!

Additional information

It adds a depth of flavor if you sauté the onions until translucent for about 5-10 minutes first. As for the broth, I use a new product from Swanson called FlavorBoost which is a great space saver and costs less than buying the cans of broth.

Alterations

Speed it up—Forget the pre sautéing and roasting of the asparagus in the oven. It will not only omit a few steps, but also save on clean up.
Add some protein—I think this would be nice with a little spoonful of bay shrimp, fresh crab or lobster meat. It would not need much but would be a nice way to step it up a notch.
Lighten it up—Omit the butter, make sure to use skim milk and add a dollop of fat free sour cream. A great way to add creaminess without the fat is to use evaporated skim milk [not condensed].

Butternut Squash Curry Soup Recipe

This is sweet, smooth and comforting. It has a lot of vitamins and is pretty healthy. Pair it with a salad and some good Italian bread on a cold winter’s night and you have a complete meal.

Ingredients

• 10 cups butternut squash peeled, seeded and cut into pieces (about 1 large)
  
• 1 3/4 cups apple, peeled, cut into pieces (about 1 large)
  
• 2 cups onion, cut into pieces (about 1 large)
  
• 2 teaspoons curry powder
  
• ½  teaspoon salt
  
• 1/8  teaspoon white pepper
  
• 4  cups broth (I use veggie, but can use chicken or even turkey I suppose)
  
• 1 can of coconut milk (BIG NOTE:
  not cream of coconut)
  
• 3 tablespoons packed brown sugar
  
• 1 cup red apple, unpeeled, coarsely chopped (about1 small) [Optional]
  

Instructions

1 Spray the slow cooker with cooking spray (use at least 4 qt size). Toss diced squash, apple, and onion, with curry powder, salt and pepper into the crock pot. Pour broth over vegetable mixture. Cover; cook on Low heat setting 8 to 10 hours, or 4 hours on high.

If you have an immersion blender, use it and blend the mixture until smooth. If not, then pour roughly 3 cups of the soup mixture into blender; add coconut milk and brown sugar. You might need a little less soup mixture depending on your blender size. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker. NOTE: Please remember that when blending hot liquids it can expand so do not fill the blender more that ¾ of the way full or so.

Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple and optional sour cream and/or pumpkin seeds.

Additional information

When choosing butternut squash, look for those that have hard, tough rinds and are heavy. I have been getting it pre diced at Costco, it comes in a 2 pound pack already diced. I have also seen smaller size pre diced packs at Trader Joes or the grocery stores. As for the onions, it adds a depth of flavor if you sauté them until translucent for about 5-10 minutes first. As for the broth, I use a new product from Swanson called FlavorBoost

Alterations

Veg it up— Sometimes, I do not have enough squash so I add other root vegetables such as carrots, sweet potatoes or even regular potatoes. I have tried parsnips and turnips, but those were not quite sweet enough, even in small quantities. But if you like them, go for it!
Spice it up—Add some crushed red pepper, chili peppers

Inspiration for this recipe is from a recipe on Pillsbury

To Print:

Ingredients

• 10 cups butternut squash peeled, seeded and cut into pieces (about 1 large) ßcan also use a combination of carrots and sweet potatoes too
  
• 1 3/4 cups apple, peeled, cut into pieces (about 1 large)
  
• 2 cups diced onion (about 1 large)
  
• 2 teaspoons curry powder
  
• ½  teaspoon salt
  
• 1/8  teaspoon white pepper
  
• 4 cups broth (I use veggie, but can use chicken or even turkey I suppose)
  
• 1 can of coconut milk (BIG NOTE:
  not cream of coconut)
  
• 2 tablespoons packed brown sugar
  
• 1 cup red apple, unpeeled, coarsely chopped (about1 small) [Optional]
  

Instructions

Spray the slow cooker with cooking spray (use at least 4 qt size). Toss diced squash, apple, and onion, with curry powder, salt and pepper into the crock pot. Pour broth over vegetable mixture. Cover; cook on Low heat setting 8 to 10 hours, or 4 hours on high. If you have an immersion blender, use it and blend the mixture until smooth. If not, then pour roughly 3 cups of the soup mixture into blender; add coconut milk and brown sugar. You might need a little less soup mixture depending on your blender size. Cover and blend until smooth; return to cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to cooker. NOTE: Please remember that when blending hot liquids it can expand so do not fill the blender more that ¾ of the way full or so. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with chopped apple and optional sour cream and/or pumpkin seeds.

Additional information

When choosing butternut squash, look for those that have hard, tough rinds and are heavy. I have been getting it pre diced at Costco, it comes in a 2 pound pack already diced. I have also seen smaller size pre diced packs at Trader Joes or the grocery stores. As for the onions, it adds a depth of flavor if you sauté them until translucent for about 5-10 minutes first. As for the broth, I use a new product from Swanson called FlavorBoost . It is tubes of concentrated broth. You just add it to 1 cup of water. No need for cans, or packs of broth. It is more cost effective, tasty and saves space in the pantry. They also come in chicken and beef flavors too if that suits you.

Alterations

Veg it up— Sometimes, I do not have enough squash so I add other root vegetables such as carrots, sweet potatoes or even regular potatoes. I have tried parsnips and turnips, but those were not quite sweet enough, even in small quantities. But if you like them, go for it!
Spice it up—Add some crushed red pepper, chili peppers

Slow Cooker Meatless Tortilla Soup Recipe

This is a great meatless alternative to tortilla soup which is usually “meat-full”

• 1 Tb olive oil
• 1 medium onions, minced
• 1 clove garlic, minced
• 28 oz. organic tomatoes (diced, crushed, or whole)
• 1/4 cup tomato paste
• 4 cups filtered water
• 1 tsp pepper
• 1/2 lime, juiced
• 1 Tb cilantro, chopped
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 avocado, chopped
• 1/4 cup tequila

The night before: Chop onions and mince the garlic. How easy is that for prep work? Optional: Saute in olive oil then store in fridge until tomorrow.

In the morning: Add everything but the avocado and tequila. Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust . Puree with an immersion blender.

Chop avocado and toss with extra lime juice and a little chili powder.

Serve topped with fresh cilantro, avocado, and strips of *baked tortilla strips or *crushed chips.

* Make sure to get gluten-free tortillas or chips if you have a gluten allergy!

Red Hot Cinnamon Popcorn Recipe

Alright, if you are counting anything—carbohydrates, sugar, fat, calories…just move along because this one is not for you! This is a great one for Valentines, Christmas or a fun movie night. If you love Red Hots, then you would probably love this one!

Ingredients

• 3 bags microwave popcorn (as natural as you can find-ideal is no butter no salt—I actually air pop instead)
  
• 1 Cup butter
  
• 1/2 Cup Corn Syrup
  
• 9 oz Red Hots
  

Instructions

Cook popcorn, sift to remove kernels. Bring butter, corn syrup and red hots to a boil. Boil 5 minutes, stirring until red hots have completely melted.

The sauce will look something like this.

Pour over popcorn and stir well.

Put in 2 9×13 greased pans or cookie sheets. Bake @ 250 for 1 hour, toss occasionally to make sure the “goo” stays where it belongs, and not just on the bottom of the pan.

Remove to wax paper immediately and cool. If you don’t get it straight to the wax paper it will stick to the bottom. If it does, don’t worry; you can pop it back in the oven for a few minutes to soften it back up.

Inspiration for this recipe is from a friend of a friend, I would love to give attribution to her, but I am not sure of her name J

Alterations

I think this might be fun to try with something like lemonheads or jolly ranchers—the kids might really like it. Another idea is to use Werther’s original candies, or even try coffee nips for a little “extra kick”.

To Print:

Ingredients

• 3 bags microwave popcorn (as natural as you can find-ideal is no butter no salt—I actually air pop instead)
  
• 1 Cup butter
  
• 1/2 Cup Corn Syrup
  
• 9 oz Red Hots
  

Instructions

Cook popcorn, sift to remove kernels. Bring butter, corn syrup and red hots to a boil. Boil 5 minutes, stirring, until red hots have completely melted.

Pour over popcorn and stir well. Put in 2 9×13 greased pans or cookie sheets. Bake @ 250 for 1 hour, toss occasionally to make sure the “goo” stays where it belongs, and not just on the bottom of the pan.

Remove to wax paper immediately and cool. If you don’t get it straight to the wax paper it will stick to the bottom. If it does, don’t worry; you can pop it back in the oven for a few minutes to soften it back up.

Peanut Butter Pasta Recipe

This one is Asian inspired and is unique for sure. It does not appeal to everyone it is true. Everyone in the house loves this one.

Ingredients

• 2/3 cup creamy peanut butter
  
• 1T sesame oil
  
• 1/3 cup red wine vinegar (can also use rice wine vinegar)
  
• 1T Splenda© (or sugar)
  
• 1T Dijon mustard
  
• 1T ground coriander
  
• 2T soy sauce
  
• ½ cup canola oil
  
• 1 pound cooked spaghetti
  
• 1 English cucumber, peeled, halved and sliced
  
• 1 red bell pepper (can use yellow or orange too)
  
• 1 bunch sliced scallions
  
• 1 cup chopped peanuts
  

Instructions

Mix the following ingredients together with a whisk in a large bowl until smooth.

• 2/3 cup creamy peanut butter
  
• 1T sesame oil
  
• 1/3 cup red wine vinegar (can also use rice wine vinegar)
  
• 1T Splenda© (or sugar)
  
• 1T Dijon mustard
  
• 1T ground coriander
  
• 2T soy sauce
  

Whisk in the canola oil.

Toss in the spaghetti, cucumbers, scallions and red peppers until coated well.

I have to admit, we had to get to gymnastics class so I forgot to take the final picture J

Alterations

Spice it up—Add some crushed red pepper, Sriracha sauce would be great too.
Shake it up—Change the peanut butter to almond, cashew or even soy nut butter. I have not done this as we love it just the way it is!
Healthier—try
it with whole wheat or one of those new pastas that look like the traditional kind but pack more fiber. You could even try different types of pasta like bowtie or penne.

Inspiration for this recipe is from an old episode of a show called East Meets West with Ming Tsai. Thanks for the insight, I used to love that show!

To Print:

This one is unique for sure. It does not appeal to everyone it is true. All of my boys love this one, including my husband.

Ingredients

• 2/3 cup creamy peanut butter
  
• 1T sesame oil
  
• 1/3 cup red wine vinegar (can also use rice wine vinegar)
  
• 1T Splenda© (or sugar)
  
• 1T Dijon mustard
  
• 1T ground coriander
  
• 2T soy sauce
  
• ½ cup canola oil
  
• 1 pound cooked spaghetti
  
• 1 English cucumber, peeled, halved and sliced
  
• 1 red bell pepper (can use yellow or orange too)
  
• 1 bunch sliced scallions
  
• 1 cup chopped peanuts
  

Instructions

Mix the following ingredients together with a whisk in a large bowl until smooth.

• 2/3 cup creamy peanut butter
  
• 1T sesame oil
  
• 1/3 cup red wine vinegar (can also use rice wine vinegar)
  
• 1T Splenda© (or sugar)
  
• 1T Dijon mustard
  
• 1T ground coriander
  
• 2T soy sauce
  

Whisk in the canola oil.

Toss in the spaghetti, cucumbers, scallions and red peppers until coated well.

I have to admit, we had to get to gymnastics class so I forgot to take the final picture J

Alterations

Spice it up—Add some crushed red pepper, Sriracha sauce would be great too.
Shake it up—Change the peanut butter to almond, cashew or even soy nut butter. I have not done this as we love it just the way it is!
Healthier—try
it with whole wheat or one of those new pastas that look like the traditional kind but pack more fiber. You could even try different types of pasta like bowtie or penne.

Peanut Butter Soup Recipe

This one is unique for sure. It does not appeal to everyone it is true. 2 of the three boys like it, so those are good odds J.

Ingredients

• 1 medium chopped onion (I use the pre-diced)
  
• 1 cup diced carrots
  
• 1 ½ cups diced celery
  
• àNote: I use Mirepoix from Trader Joes for the above ingredients
  
• 3 cloves of minced garlic (I use the prepared kind)
  
• 2T butter
  
• 3 cups water
  
• 1 cup of cubed potato (about 1 medium size)
  
• 1 cup of sliced zucchini (about 1 medium size)
  
• 4t bouillon cubes
  
• ½ t black pepper
  
• 1 16 ounce can diced tomatoes
  
• 2T fresh parsley (about ½ t dried)
  
• ½ cup peanut better
  

Instructions

Use a large pot or Dutch oven to sauté the celery, onions, garlic and carrots in the butter until translucent, but not brown. I often cover them on low for about 5-10 minutes. TIP: As noted in the ingredients, I use Mirepoix for this step. It is a combination of equal parts of diced carrots, onions and celery that is ready to go at Trader Joes. I get really sad when they are out of it!

Add to the dish in no particular order:

• 3 cups Water
  
• 1 cup Potatoes
  
• 1 cup zucchini
  
• 4t bouillon
  
• 1 can diced tomatoes
  
• ½t black pepper
  

Bring to a boil, reduce heat to low, cover and simmer for about 10 minutes.

Stir in diced tomatoes (un-drained) and parsley.

In a small bowl (I just use a measuring cup—less dishes) stir in about 1 cup of the hot broth to the peanut butter. Stir until smooth and creamy.

Return the mixture to the saucepan. Cook just a few minutes until heated through.

 

Alterations

Spice it up—Add some crushed red pepper, fresh hot peppers or substitute the diced tomatoes with hot salsa—any heat level you like! Sriracha sauce would be great too.
Veg it up—Add more veggies by adding mild salsa, or fresh or canned beans

Inspiration for this recipe is from an old better homes and gardens vegetarian cookbook program that is so old it will not work with my computer anymore!

To Print:

Ingredients

• 1 medium chopped onion (I use the pre-diced)
  
• 1 cup diced carrots
  
• 1 ½ cups diced celery
  
• àNote: I use Mirepoix from Trader Joes for the above ingredients
  
• 3 cloves of minced garlic (I use the prepared kind)
  
• 2T butter
  
• 3 cups water
  
• 1 cup of cubed potato (about 1 medium size)
  
• 1 cup of sliced zucchini (about 1 medium size)
  
• 4t bouillon cubes
  
• ½ t black pepper
  
• 1 16 ounce can diced tomatoes
  
• 2T fresh parsley (about ½ t dried)
  
• ½ cup peanut better
  

Instructions

Use a large pot or Dutch oven to sauté the celery, onions, garlic and carrots in the butter until translucent, but not brown. I often cover them on low for about 5-10 minutes. TIP: As noted in the ingredients, I use Mirepoix for this step. It is a combination of equal parts of diced carrots, onions and celery that is ready to go at Trader Joes. I get really sad when they are out of it!

Add to the dish in no particular order:

• 3 cups Water
  
• 1 cup Potatoes
  
• 1 cup zucchini
  
• 4t bouillon
  
• 1 can diced tomatoes
  
• ½t black pepper
  

Bring to a boil, reduce heat to low, cover and simmer for about 10 minutes. Stir in diced tomatoes (un-drained) and parsley. In a small bowl (I just use a measuring cup—less dishes) stir in about 1 cup of the hot broth to the peanut butter. Stir until smooth and creamy. Return the mixture to the saucepan. Cook just a few minutes until heated through.

Lentil Spinach Stew Recipe

This one is a family favorite, well one of my favorites. It is healthy, hearty and filling. It is also full of protein, folic acid and potassium.

Ingredients

• 1 cup dry lentils
  
• 1 medium chopped onion (I use the pre-diced)
  
• 1 cup diced carrots
  
• 2 cloves of minced garlic (I use the prepared kind)
  
• 1T oil
  
• 4 cups water
  
• 1 can diced tomatoes
  
• 4t bouillon cubes
  
• 1T Worcestershire sauce
  
• ½ t salt
  
• ½ t Italian seasoning
  
• ¼ t celery seed
  
• ¼ t black pepper
  
• 1 Bay leaf
  
• 1 package frozen chopped spinach (about 10 ounces)
  
• 1T Balsamic or red wine vinegar
  

Instructions

Rinse the lentils and set them aside. Use a large pot or Dutch oven to sauté the onions, garlic and carrots in the oil until translucent, but not brown. I often cover them on low for about 5-10 minutes. TIP: I use Mirepoix for this step. It is a combination of equal parts of diced carrots, onions and celery that is ready to go at Trader Joes. I get really sad when they are out of it at the store.

Add to the dish in no particular order:

• Lentils
  
• 4 cups water
  
• 1 can diced tomatoes
  
• 4t bouillon
  
• 1T Worcestershire sauce
  
• ½ t salt
  
• ½ t Italian seasoning
  
• ¼ t celery seed
  
• ¼ t black pepper
  
• 1 bay leaf
  

Note: You see two bay leaves here because I doubled the recipe, which I often do because it is great to freeze J

Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.

Add the frozen spinach. Bring to a boil, making sure to break up the spinach with a fork. Reduce heat to low, cover and simmer for about 15 more minutes, making sure lentils are tender.

Note: I use fresh spinach sometimes too, just needs to cook a little less, but not much because you still need to get those lentils tender.

Add the vinegar, (I prefer the balsamic) and discard the bay leaf.

Alterations

Spice it up—Add some crushed red pepper, fresh hot peppers or substitute the diced tomatoes with hot salsa—any heat level you like! Tabasco or other hot sauce would be great as well.
Veg it up—Add more veggies by adding mild salsa, or fresh or canned corn

Inspiration for this recipe is from an old better homes and gardens vegetarian cookbook program that is so old it will not work with my computer anymore!

To Print:

Ingredients

• 1 cup dry lentils
  
• 1 medium chopped onion (I use the pre-diced)
  
• 1 cup diced carrots
  
• 2 cloves of minced garlic (I use the prepared kind)
  
• 1T oil
  
• 4 cups water
  
• 1 can diced tomatoes
  
• 4t bouillon cubes
  
• 1T Worcestershire sauce
  
• ½ t salt
  
• ½ t Italian seasoning
  
• ¼ t celery seed
  
• ¼ t black pepper
  
• 1 Bay leaf
  
• 1 package frozen chopped spinach (about 10 ounces)
  
• 1T Balsamic or red wine vinegar
  

Instructions

Rinse the lentils and set them aside. Use a large pot or Dutch oven to sauté the onions, garlic and carrots in the oil until translucent, but not brown. I often cover them on low for about 5-10 minutes. TIP: I use Mirepoix for this step. It is a combination of equal parts of diced carrots, onions and celery that is ready to go at Trader Joes. I get really sad when they are out of it at the store.

Add to the dish in no particular order:

• Lentils
  
• 4 cups water
  
• 1 can diced tomatoes
  
• 4t bouillon
  
• 1T Worcestershire sauce
  
• ½ t salt
  
• ½ t Italian seasoning
  
• ¼ t celery seed
  
• ¼ t black pepper
  
• 1 bay leaf
  

Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes.

Add the frozen spinach. Bring to a boil, making sure to break up the spinach with a fork. Reduce heat to low, cover and simmer for about 15 more minutes, making sure lentils are tender.

Note: I use fresh spinach sometimes too, just needs to cook a little less, but not much because you still need to get those lentils tender.

Add the vinegar, (I prefer the balsamic) and discard the bay leaf.

I like to serve with some shredded cheese, fresh grated parmesan adds some nice saltiness, and jack cheese gives it a nice “gooiness”.

Enchilada Casserole Recipe

Ingredients

• 4 Soft Flour Tortillas (medium size)
  
• 12 oz package Morningstar Grillers Crumbles, defrosted
  
• 1  15 ounce can tomato sauce
  
• 1  large can of olives
  
• 2 cups shredded Colby or Mexican blend cheese (can also use pure chedder)
  

Instructions

Spray the bottom of round casserole dish with some non stick spray, you will thank me later! Then add just enough tomato sauce to cover the bottom of the dish.

Start to layer. Add to the dish in the following order:

• 1 tortilla
  
• ¼ of the crumbles
  
• ¼ of the sauce
  
• ½ cup cheese
  
• ¼ of the olives
  

Notes: If you feel like being exact, you can pour the sauce in a measuring cup, makes it easier to tell how much to use. I am frugal so I buy whole pitted olives and smash them with my hands. You can also use sliced J

Repeat same process three more times. I get the kids to help if I can, they like to participate.

Bake for about 40 minutes at 325˚. If you pre sauté or completely defrost the crumbles first, it might take about 30 minutes.

Alterations

Spice it up—Add some crushed red pepper, fresh hot peppers or sauté the crumbles with salsa—any heat level you like!
Veg it up—Add more veggies by adding mild salsa, or fresh or canned corn
Meat it up—Replace crumbles with “real meat”, I would add more sauce if using ground turkey as it is a little leaner.
Lighten it up—Use reduced fat cheese and omit the olives, add black beans for fiber

Nutrition

I am not a nutritionist nor do I play one on TV 😉 , but the fat comes from the crumbles and the olive oil so it seems to be a lot less fat than one made with meat.

To Print:

Ingredients

• 4 Soft Flour Tortillas (medium size)
  
• 12 oz package Morningstar Grillers Crumbles, defrosted
  
• 1  15 ounce can tomato sauce
  
• 1  large can of olives
  
• 2 cups shredded Colby or Mexican blend cheese (can also use pure cheddar)
  

Instructions

Spray the bottom of round casserole dish with some non stick spray, you will thank me later! Then add just enough tomato sauce to cover the bottom of the dish.

Start to layer. Add to the dish in the following order:

• 1 tortilla
  
• ¼ of the crumbles
  
• ¼ of the sauce
  
• ½ cup cheese
  
• ¼ of the olives
  

Notes: If you feel like being exact, you can pour the sauce in a measuring cup, makes it easier to tell how much to use. I am frugal so I buy whole pitted olives and smash them with my hands. You can also use sliced J

Repeat same process three more times. I get the kids to help if I can, they like to participate.

Bake for about 40 minutes at 325˚. If you pre sauté or completely defrost the crumbles first, it might take about 30 minutes.