| INGREDIENTS: |
| 1-2 avovcado- mashed with fork
1 plum tomatoe – diced 1/2 small yellow onion- diced cilanatro about 1/4 cup or to taste salt to take 1/4 cup of lime juice for flavor and to keep guacamole from turning dark |
| INSTRUCTIONS: |
| Mix all in a bowl and serve with chips or use it as a spread. If you like a little “heat” add 1/2 of a jalapeno pepper diced. Enjoy! |
| INGREDIENTS: |
| 1lb ground lean turkey pakage of precut and mixed salad shredded cheese (your choice-we use colby) diced tomatoes Taco seasonings (we use Lawry or Taco Bell) Taco sauce (your choice of hotness!) |
| INSTRUCTIONS: |
| Spray skillet with non-fat Pam (or such) Ground Turkey till completely cooked( don’t over cook) drain (if necessary) add seasonings per package directions let simmer per package instructions Shredd cheese and lettuce to set aside (be sure to have enough for layering each serving and put in separate bowls) Cut tomatoes (same as cheese and put in bowl) Once meat is ready (usually 15 mins simmer) |
| INGREDIENTS: |
| 1 family sized can condensed Campbell’s Chicken and Rice soup (or 3 regular sized) Water to dilute. 1 can Ranch Beans 1 can black beans 1 can Rotel chillies and tomatoes 1 can whole kernel or cream style corn |
| INSTRUCTIONS: |
| Sprinkle chicken breasts with garlic powder and microwave. Cut into chunks and put into soup.(or get ready cooked chicken from deli) When ready to serve, put grated cheese and tortilla chips, crumbled on top. |
| INGREDIENTS: |
| 1 8 1/2-ounce can lima beans 1 8-ounce can cut green beans 1 8-ounce can red kidney beans 1 medium red onion, thinly sliced and separated into rings 1/2 cup chopped green pepper Your favorite Italian salad dressing |
| INSTRUCTIONS: |
| Drain the canned beans and combine in a large bowl with the onion and pepper. Pour salad dressing over the mixture and toss lightly. Cover and chill at least 6 hours, stirring occasionally. Drain before serving. Serves 6-8 people. |
| INGREDIENTS: |
| 1/2 cup red split lentils
3 cups water 1/2 t salt 1 small onion, chopped 3 cloves garlic, chopped 4 T ghee or vegan margarine 1/2 t turmeric 1/2 t garam masala juice from 1/2 fresh lemon |
| INSTRUCTIONS: |
| Easiest way:
Put all ingredients in a slow cooker (start with hot water). cook for 4 hours on low, or 2 hours on high. Serve over rice. |
| INGREDIENTS: |
| 4 cups spinach leaves 1 cup raspberries (or strawberries) 1/2 cup sliced red onion 1/2 cup sliced cucumber Dressing: |
| INSTRUCTIONS: |
| -Toss all ingredients in large bowl. -Add dressing; mix lightly. |
| INGREDIENTS: |
| Dressing:
1/4 cup rice vinegar 1/4 sesame oil 2-3 Tablespoons Mellow white miso
Salad Ingredients (the following items are suggestions, choose what you like – be creative!) Romaine lettuce, chopped Arugula Scallions Tomato Avocado garbanzo beans, or kidney beans Peas Corn sliced almonds pepitas (pumpkin seeds) chopped walnuts sesame seeds
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| INSTRUCTIONS: |
| Put all the salad ingredients in a large bowl.
Mix up the salad dressing with a fork until creamy.
Toss the salad, and serve with warm crusty bread. |
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| INGREDIENTS: |
| � cup garbanzo beans all the seeds from 1 fresh pomegranate 2 cups watercress leaves (heat in a skillet to wilt) 1 Tablespoon pine nuts, toasted |
| INSTRUCTIONS: |
| Toss all of the above with a dressing of lemon juice and olive oil and a little sea salt. Yummy! |
| INGREDIENTS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
| INSTRUCTIONS: |
| 1 head romaine lettuce, chopped 2 large pears, cut into bite-sized pieces 1/2 cup candied walnuts 3 stalks of green onions, chopped Dressing: 1/2 cup canola oil 4 tablespoons apple cider vinegar |
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