Week One:
1. Layered Mexican casserole
Corn
Green Salad
2. Wonton Soup
Garlic WW bread
Green salad
3. Veggie burgers (from Costco) on WW buns
Trader joes french fries (really good)
Green salad
4. Stir fried Asparagas
Roasted fingerling potatoes
Quinuoa
5. Lentil taco salad
Corn
6. WW spagetti and trader joes vegan meat balls
Peas
Salad
7. Black bean stuffed peppers
Cilantro lime brown rice
Green salad
Week Two:
1. Veggie Cinncinati chili over WW spaghetti
Corn
2. Wild rice & Mushroom soup
WW garlic bread
Salad
3. Southwest stuffed red peppers
Salad
Corn bread
4. Artichokes
Stuffing
Quinuoa
5. Grilled avacado sandwhiches
Tomato Soup
6. Bean and Rice burritos
Monday, February 7, 2011
Lentil Tacos or Taco Salad
1 cup chopped onion
1 garlic clove, minced (I buy the jar of minced garlic, its 1/2 teaspoon of that)
1 cup dried lentils
1Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
Salt to taste
Directions:
-Put in pot and bring to boil, then simmer for 30-45 minutes, or until the lentils are done. Use like ground beef for tacos, or taco salad. We add lettuce, tomatoes, corn, and avacado.
Mexican Corn (add on tacos or taco salad)
1 bag frozen corn
add garlic salt, chili powder and microwave until hot. You can add cilantro and lime which makes it really good.
1 garlic clove, minced (I buy the jar of minced garlic, its 1/2 teaspoon of that)
1 cup dried lentils
1Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
Salt to taste
Directions:
-Put in pot and bring to boil, then simmer for 30-45 minutes, or until the lentils are done. Use like ground beef for tacos, or taco salad. We add lettuce, tomatoes, corn, and avacado.
Mexican Corn (add on tacos or taco salad)
1 bag frozen corn
add garlic salt, chili powder and microwave until hot. You can add cilantro and lime which makes it really good.
Brazilian Black Bean & Pumpkin Soup
1 ½ cups dried black beans, rinsed
8 cups reduced sodium chicken broth
1 small or med. Onion, chopped
3 cloves garlic, minced
One 15 ounce can of pumpkin puree (1 ½ cups)
1 ½ cups chopped tomato
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 ½ tablespoons lemon juice
3-4 scallions, thinly sliced, divided
Soak beans. Drain and add to a pot with the broth, onions, and garlic. Bring to boil then simmer until beans are tender, about 1 hour. Add remaining ingredients, reserving 2 TBS scallion for garnish. Simmer 15 mins.
8 cups reduced sodium chicken broth
1 small or med. Onion, chopped
3 cloves garlic, minced
One 15 ounce can of pumpkin puree (1 ½ cups)
1 ½ cups chopped tomato
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 ½ tablespoons lemon juice
3-4 scallions, thinly sliced, divided
Soak beans. Drain and add to a pot with the broth, onions, and garlic. Bring to boil then simmer until beans are tender, about 1 hour. Add remaining ingredients, reserving 2 TBS scallion for garnish. Simmer 15 mins.
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