Vegetable Bowls with Yogurt-Lime Dressing

Ingredients

* 1 recipe Yogurt-Lime Dressing , recipe below
* 1 Tbsp. soy sauce
* 1 Tbsp. lime juice
* 1 tsp. chili powder
* 1 tsp. fresh oregano, snipped, or 1/2 tsp. dried oregano, crushed
* 1 tsp. olive oil
* 1 lb. sweet potatoes (2 to 3 medium), peeled and cut in 1-inch cubes
* 1 15-oz. can black beans, rinsed and drained
* 1 cup cherry or grape tomatoes, halved
* 1 medium avocado, halved, seeded, peeled, and chopped
* 8 large savoy cabbage leaves
* 1/4 cup thinly sliced green onions
* Lime wedges (optional)
* Toasted baguette slices (optional)

Directions

1. Prepare Spiced Yogurt-Lime Dressing; set aside.

2. In small bowl stir together soy sauce, lime juice, chili powder, oregano, and olive oil; set aside. Place sweet potatoes in medium microwave-safe bowl. Place beans in small microwave-safe bowl. Evenly spoon half the soy sauce mixture on potatoes, and half on beans; toss to coat. Cover bowls with vented plastic wrap. Microcook sweet potatoes on 100 percent power (high) 9 minutes or until tender, stirring occasionally; set aside. Microcook beans on 100 percent power (high) 1 to 2 minutes or until heated through, stirring once.

3. Divide potatoes, beans, tomatoes, and avocado among cabbage leaves. Sprinkle with green onions. Pass Yogurt-Lime Dressing and lime wedges. Serve with toasted baguette slices. Makes 4 servings.

Yogurt-Lime Dressing: In small bowl combine 1/2 cup plain low-fat yogurt, 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon chili powder, and 1 clove minced garlic. Whisk in 1/4 cup olive oil until well combined. Or stir 1 tablespoon chili powder into 1 cup bottled light Ranch-style dressing.
Nutrition Facts

* Calories 409,
* Total Fat (g) 21,
* Saturated Fat (g) 3,
* Monounsaturated Fat (g) 14,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 2,
* Sodium (mg) 896,
* Carbohydrate (g) 51,
* Total Sugar (g) 10,
* Fiber (g) 14,
* Protein (g) 13,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 53,
* Calcium (DV%) 17,
* Iron (DV%) 17,
* Percent Daily Values are based on a 2,000 calorie diet

Mom's Best Chicken Pie

2 T. canola oil (salt,pepper)
3 stalks celery, with leaves, chopped
1 large or 2 small carrots, slice thin (& cut slices in 1/2 or 1/4)
1 cup diced onions
3-4 red skinned new potatoes, sliced thin/and cut small
1 cup fresh mushrooms, chopped
1 cup English peas (frozen work well)
1 can Kirkland chicken
1/2 can cream of mushroom soup
1/4 can milk
1 whole wheat pie crust

Thaw pie crust with moist paper towel over it to keep from drying out.

Prepare celery and carrots. Heat oil in large skillet over medium/med-high heat. Add celery, carrots, onions, salt & pepper; stir to coat. While these saute, prepare potatoes and add to pan, then mushrooms last. Stir and cook until potatoes are tender (5-10 minutes). Pour all into a large (10" deep dish) pie pan. Layer peas over other veggies.

Drain chicken and layer over vegetables. Mix soup and milk together and pour over chicken. It will not be a lot of gravy.

Turn oven on to begin preheating to 400 degrees. If crust is still cold and not pliable, set (with moist paper towel) in oven for just a couple of minutes. Turn crust out of pie tin over chicken & veggies and press down and shape to pan. Use sharp knife to make several slits to vent.

Bake at 400 for 35-40 minutes until edges of crust begin to brown.

Southwest Soup

This turned out really good! And SUPER easy.

1 box V8 brand Southwest Corn Chowder
1 large can diced tomatoes
2 regular cans pinto or chili beans
1 T. Mrs. Dash Soutwest Chipotle Seasoning
1 t. Mrs. Dash Extra Spicy Seasoning

Mix all together and heat over low until hot. I mixed mine together the night before. Serve with cheese quesadillas (or tortilla chips), avacado, sour cream and salsa.

Veggie Lasagna

• whole wheat lasagna noodles
• one jar marinara (I use Newmans)
• one med-large zucchini
• approx. 1 1/2 - 2 cups chopped spinach
• 16 oz. Ricotta cheese
• 1/3 cup grated parmesan
• 1 1/2 teaspoons dried oregano
• 1 can mushrooms (drained well)
• 8 oz shredded mozzarella


- Grate zucchini and mix with sauce in a large bowl.
- Mix spinach, Ricotta, parmesan, and oregano in another bowl.
- Spread about 1/2 cup marinara mixture in bottom of ungreased glass pan.
- Lay down three noodles, not overlapping, and spread more marinara mixture on top.
- Drop spinach/cheese mixture by small spoonfuls on top, separating with a fork carefully.
- Sprinkle with cheese and mushroom

REPEAT - until all ingredients are gone. Top with mozzarella.

Bake at 400˚ with foil on top for 45 minutes. Remove foil and bake for 10 more minutes or until bubbly around edges. Let stand 10 minutes before serving.


This is an adaptation from a Betty Crocker cookbook. We make it pretty often. It can be prepared ahead of time, so it's good for hungry nights with out much time for cooking prep.

Warm Slaw

A different take on the Asian slaw...

• cabbage mix
• grated carrot
• shelled and cooked edamame
• Italian dressing (I used Annie's Tuscan Italian, but any or homemade would be good)

Toss together and warm - in microwave or in skillet just until heated.

Makes a good lunch or side.

Spinach Torellini with Beans & Feta

1 9-oz. pkg. refrigerated cheese-filled spinach tortellini
1 15-oz. can cannellini (white kidney) beans, rinsed and drained
3/4 cup crumbled garlic-and-herb-flavored feta cheese (3 oz.)
2 Tbsp. olive oil
1 large tomato, chopped
Ground black pepper
4 cups baby spinach

1. Cook tortellini according to package directions. Drain and; return to pan.
2. Add drained beans, feta cheese, and olive oil to tortellini in saucepan. Cook over medium heat until beans are hot and cheese begins to melt, gently stirring occasionally. Add tomato; cook 1 minute more. Sprinkle black pepper.
3. Divide spinach among four dinner plates or shallow salad bowls. Top with tortellini mixture. Serves 4.

Grilled Chicken Sausage - QUICK meal

Chicken Andouille Sausage - grill then slice or slice 4 fully cooked chicken sausages (about 12 oz) and pan fry 'til heated and seared

Serve with Warm Chickpea Salad:

1 T. olive oil
1/2 T. garlic paste
(heat oil in skillet over medium high then add garlic and cook, stirring for about a minute.)

1 (15 oz) can chickpeas, rinsed, drained
1 T. fresh thyme (I used dried)
1/2 t. salt
1/4 t. freshly ground black pepper
(Add and stir until coated and heated through, about 2 minutes; pour all into a large bowl)

1 T. olive oil
1/2 t. grated lemon zest
1 T. fresh lemon juice
(stir into chickpea mixture)

4 cups arugula (I used baby spinach)
1/2 c. shaved Parmesan
(add greens and toss gently to combine, serve with sausages and top with cheese)