Red Lentil Soup

1 teaspoon olive oil

1 large carrot, diced

2 large ribs celery, diced

1 medium yellow onion, diced

1 cup red lentils

4 cups no sodium added vegetable broth

1-2 TBSP of Greek seasoning (to taste)

1.    SSoak lentils in water for two hours, drain.

2.   S In a large saucepan, heat the olive oil over medium heat. Then add onion, celery, and carrots. Cook until onions are translucent.

3.     Add broth, lentils and Greek seasoning. Cook on low for 30 minutes until lentils are softened. 

Enjoy!!

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Why I Use Dried Beans

Sure, canned beans are quick and convenient but still I find myself opting for the long route and cooking dried beans. The reason is simple. Cooking my own beans gives a better flavor, but there are more reason than just flavor that has me buying a bag of dried beans.

1.       Dried beans are less expensive than their canned counterparts. A 1 pound bag of dried beans which will double in quantity once they are cooked costs just over a dollar. One 12 ounce can of canned beans costs been 75 cents and a dollar. Sure, it isn’t a lot of money, but every penny counts.

2.       Canned beans contain a lot of sodium. Dried beans contain no sodium. We watch out salt intake in my household, so opting for the zero sodium option is the better choice for us.

3.       Dried beans are gluten-free while some brands of canned beans are not gluten-free. I am not on a gluten-free diet. But some of my relatives are and soup is a great thing to make when cooking for a crowd.

I have been in a bind and bought canned beans. When I do I rinse the beans in cold water to decrease the sodium content. I cringe at the extra cost but in the end so long as there is dinner on the table that everyone can eat, my family is happy.

Easy Black Bean and Ham Soup

1 cup dried black beans

2 cups chopped ham

1 cup chunky salsa

½ chopped onion

3 cups water

1.       Soak black beans in water for 8 hours or overnight. The beans should be completely covered in water.

2.       Drain beans and rinse with water.

3.       Pour beans, ham, salsa, onion, and water into 3 to 5 quart crock pot. Stir ingredients together and cover.

4.       Cook on low for 10 hours.

Cook’s Notes:

This is perfect for using up leftover holiday ham.

Easy Ravioli Bake

You will need:

1 LB bag of Tuscan or California frozen mixed vegetables.

½ cup shredded mixed cheese

24 ounce jar of pasta sauce
8 ounce package of ravioli  

1.       Preheat oven to 350 degrees.

2.       In the bottom of a large baking pan (9x13), cover the bottom in a thin layer of pasta sauce (about ¼ cup).

3.       Pour in half of frozen mixed vegetables

4.       Slowly cover vegetables with ½ cup of pasta sauce.

5.       Top with ravioli.

6.       Slowly cover ravioli with ½ cup of pasta sauce.

7.       Sprinkle ¼ cup of shredded cheese over the casserole.

8.       Pour in remaining vegetables.

9.       Top with remaining pasta sauce and sprinkle with the remaining shredded cheese.

10.   Bake at 350 degrees for 1:15 minutes.

Cook’s notes:

*If you want more sauce add one 8 ounce can of tomato sauce to the jar of pasta sauce.

Do not use seasoned frozen vegetables.

Sorry for posting this late, Christmas slipped my mind!

Ravioli Bake!

 

You will need:

1 ½ cups sliced yellow squash*

1 ½ cups sliced Mexican grey squash or zucchini*

2 cups chops fresh broccoli

2 cups chopped fresh spinach

½ cup shredded mixed cheese

24 ounce jar of pasta sauce

8 ounce package of ravioli

1.       Preheat oven to 350 degrees.

2.       In a large mixing bowl, mix together squash, broccoli, and spinach

3.       In the bottom of a large baking pan (9x13), cover the bottom in a thin layer of pasta sauce (about ¼ cup).

4.       Pour in half of the vegetable mixture.

5.       Slowly cover vegetables with ½ cup of pasta sauce.

6.       Top with ravioli.

7.       Slowly cover ravioli with ½ cup of pasta sauce.

8.       Sprinkle ¼ cup of shredded cheese over the casserole.

9.       Pour in remaining vegetables.

10.   Top with remaining pasta sauce and sprinkle with the remaining shredded cheese.

11.   Bake at 350 degrees for 45 minutes if ravioli is thawed. If ravioli is frozen add 15 minutes to cooking time.

Cook’s notes:

* Slice the squash by cutting it in half length wise. Then thinly slice across the width.

This recipe can be made ahead the day before for an easy week night meal.

If you want more sauce add one 8 ounce can of tomato sauce to the jar of pasta sauce.

My current ravioli of choice is Rising Moon, which has about a dozen different types at our local grocery store. My husband and I are slowly working on trying all the different types.

I prefer Ragu garden pasta sauce over any other kind I have tried. I do add spices to it when I have time, but when I am in hurry I use it as is.

** Come back on Wednesday for the simplified version of this ravioli bake! **

Spicy and Simple Breakfast Casserole

You will need:

6 large eggs

¾ cup 1% milk

3 cups thawed shredded hash browns

1 red bell pepper finely diced

4 large jalapeno peppers finely diced

½ medium red onion finely diced

½ lb ground spicy Italian turkey sausage full cooked

1 cup shredded 2% milk pepper jack or jalapeno cheddar

½ cup shredded 2% milk pepper jack or jalapeno cheddar (reserved for topping)

Hot Sauce

1.       Preheat oven to 400 degrees.

2.       In a large mixing bowl, beat together eggs and milk until blended.

3.       Add hash browns, peppers, onion, sausage, and cheese to bowl. Stir until combined.

4.       Pour mixture into 4 x 9 casserole pan. Arrange mixture evenly throughout the pan.

5.       Top with reserved cheese.

6.       Bake at 400 degrees for 45 minutes or until golden brown.

7.       Cover top of casserole in a thin layer of hot sauce after removing from oven.

Cook’s notes:

For the non-spicy version of this recipe go to:

http://theweeklyrecipebox.blogspot.com/2013/12/simple-breakfast-casserole.html

*Reheat left overs in the microwave for 45 seconds.

 

Simple Breakfast Casserole

You will need:

6 large eggs
¾ cup 1% milk

3 cups thawed shredded hash browns
1 red bell pepper finely diced
1 yellow bell pepper finely diced
½ medium red onion finely diced
½ lb ground turkey sausage full cooked
1 cup shredded 2% milk sharp cheddar
½ cup shredded 2% milk sharp cheddar (reserved for topping)

1.       Preheat oven to 400 degrees.

2.       In a large mixing bowl, beat together eggs and milk until blended.

3.       Add hash browns, peppers, onion, sausage, and cheese to bowl. Stir until combined.

4.       Pour mixture into 4 x 9 casserole pan. Arrange mixture evenly throughout the pan.

5.       Top with reserved cheese.

6.       Bake at 400 degrees for 45 minutes or until golden brown.

Cook’s notes:

I let the sausage and the vegetables flavor this dish during cooking. I have used many different types of turkey and chicken sausages for this dish. One of my favorite types of sausage to use is an apple wood smoked chicken sausage.

When I serve this dish, I have salsa and hot sauce handy for those who want it.

*Reheat left overs in the microwave for 45 seconds.

 
**Please come back Wednesday for the Spicy Remake of this Breakfast casserole**