Lentils

2 cups dried lentils (no need to soak)
4 cups water
1/2 onion, diced
garlic (I usually use 3 cloves, but we like garlic)
4 tbsp. honey
2 tbsp. soy sauce


saute onion and garlic in olive oil, once translucent add water, lentils, honey and soy sauce, bake in a dutch oven at 350 until most of the water has been absorbed (usually an hour or so).

Not Sketti-ohs

I make my kids o-shaped noodles from time to time, and I make a sweet tomato/cheese sauce to give them a taste of one of my old favorites we don't buy because I'm trying to avoid food additives. This is an occasional treat! I don't make it often, and my older boy thinks it's too sweet, even with only one spoon of sugar, at five.

This recipe is easy to modify for various special diets, since you are in control of the ingredients.

12 oz of smooth tomato sauce (or 4 oz tomato paste and 4 oz tomato-based mixed veggie juice)
3/4-1 cup of shredded cheese (we use colby/jack, or you can use a mix of jack and mild cheddar, or even veggie cheese, whatever makes you happiest)
1-2 Tbsp sugar to taste

Heat sauce to a simmer, add cheese. Stir until cheese is mostly melted, then blend with a stick blender and add sugar 1 Tbsp at a time, blending and tasting between them. If you don't have a stick bender, pour into a blender and blend until smooth and the cheese is fairly incorporated.

Pour hot sauce over:
4-6 cups of o-shaped pasta, cooked and cooled.

Stir, and serve.

Grilled Steak with Garlic-Parmesan Crust

Serve it with snow peas or sugar snap peas with dressing (while they're still in season!) and fresh blueberries or raspberries.

* 2 lbs. boneless New York strip or Delmonico steaks (about 2 or 3 steaks)
* 1 Tbsp. butter or margarine
* 1/4 cup grated Parmesan cheese
* 1/2 tsp. garlic powder

Preheat the grill to medium-high heat. (Alternatively, preheat the broiler.)

With the lid closed, grill (or broil) the steaks on one side to the desired doneness (about 4 minutes per side for medium-rare).

When you flip the steaks, spread a light coating of margarine or butter on top of the cooked side of each steak. Sprinkle each steak generously with Parmesan cheese and lightly with garlic powder. Then cook the steaks to desired doneness.

Remove the steaks to a plate or cutting board and slice them into strips to serve them.

Scramble Flavor Booster: After flipping the steaks, sprinkle them with black pepper or a little cayenne pepper in addition to the garlic powder.

Tip:

Enjoy a little summer all year long: If you pick or buy extra berries while they are in season, consider freezing some. Gently rinse and dry them (remove stems for strawberries), lay them on a cookie sheet in the freezer, and then transfer them to a freezer bag or other container once they are frozen.
SERVE WITH SNOW PEAS OR SUGAR SNAP PEAS WITH DRESSING & BLUEBERRIES OR RASPBERRIES

Serve snow peas or sugar snap peas with 1/2 cup ranch or salad dressing of your choice.

Serve it with 1/2 - 1 lb. of fresh blueberries, raspberries, or your favorite berries.
Nutritional Information per serving (% based upon daily values)
Calories: 340; Total Fat: 15g, 23%; Saturated Fat: 6g, 28%; Cholesterol: 135mg, 46%; Sodium: 180mg, 8%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 48g

Nutritional Information per serving with sidedish (% based upon daily values) (1/2 cup snow peas with 1 tsp. ranch & 1/2 cup berries)
Calories: 418; Total Fat: 18g, 27%; Saturated Fat: 6g, 30%; Cholesterol: 137mg, 47%; Sodium: 223mg, 10%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 10%; Sugar: 8g; Protein: 54g

Bowties with Swiss Chard and Sundried Tomatoes

Servings & Prep Time

25 minutes Prep + Cook Time
Servings: 8 · serving size: about 1 3/4 cups


I could practically feel myself growing stronger after eating this tasty dish stacked with power foods like greens, onions, beans and tomatoes, and everyone in our family happily ate it. Serve it with whole grain bread.

* 16 oz. bowtie pasta (farfalle)
* 2 Tbsp. olive oil
* 1 yellow onion, diced
* 2 tsp. minced garlic, (about 4 cloves)
* 1/3 cup julienne-cut sundried tomatoes, sold in a bag
* 1 head Swiss chard, kale or spinach, cleaned thoroughly, ends trimmed, and chopped (about 1 lb.)
* 1 tsp. fresh or dried rosemary, chopped
* 1 Tbsp. balsamic vinegar
* 1/4 tsp. salt, or to taste
* 15 oz. canned cannellini or white kidney beans, drained and rinsed
* 1/4 cup grated Parmesan cheese

Cook the noodles according to the package directions until they are al dente. When they are nearly done cooking, scoop out about 1/4 cup of the cooking water and set that aside.

Meanwhile, in a heavy skillet, heat the oil over medium heat. Add the onions and garlic and cook them for about 5 minutes, stirring frequently, while you chop the chard. Stir in the tomatoes and chard, cover the skillet, reduce the heat (so the chard steams but doesn't burn) and steam the chard for about 5 minutes. Stir in the rosemary, vinegar, salt and beans. Continue cooking it until the noodles are done.

Drain the noodles, allowing a little water to cling to them, and combine the chard mixture and the noodles. Stir in the cheese. If the pasta is too dry, stir in some or all of the reserved cooking water. Serve it immediately.

Scramble Flavor Booster: Serve the pasta with freshly grated Parmesan cheese and freshly ground black pepper.

Tip:

If your market doesn't carry chard (many farm markets have it right now), use kale, spinach, or greens of your choice.
SERVE WITH WHOLE GRAIN BREAD

Serve it with a loaf of whole grain bread.
Nutritional Information per serving (% based upon daily values)
Calories: 330; Total Fat: 6g, 9%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 430mg, 18%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 5g, 20%; Sugar: 4g; Protein: 13g

Nutritional Information per serving with sidedish (% based upon daily values) (1 slice bread)
Calories: 440; Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 610mg, 26%; Total Carbohydrate: 76g, 26%; Dietary Fiber: 8g, 32%; Sugar: 7g; Protein: 17g