Sausage Lentil Soup, cornbread, salad

Ingredients
1 lb Italian sausage (You can also use Italian turkey sausage)
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups chicken broth

2 (14 1/2 ounce) cans diced tomatoes, undrained
2-3 garlic cloves
1 teaspoon salt
2 cups dry lentils
black pepper
red pepper flakes
basil
oregano
parsley
thyme

Directions
1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
5. Sprinkle with Parmesan cheese and serve.

I got this from my sister's blog (www.easilyglutenfree.wordpress.com). She suggested this recipe from the web: http://www.recipezaar.com/Carrabas-Sausage-and-Lentil-Soup-162864
The cornbread recipe is also on her blog. It's called Southern Cornbread. I've made it for you before.
Enjoy!

Ultimate Breakfast Casserole! with fruit and roasted potatos

I love breakfast for dinner, so when I saw this recipe I knew I had to try it.

http://crockpot365.blogspot.com/2010/02/slow-cooker-ultimate-breakfast.html

I left out the cheese, used soy milk instead of cow's milk and left out the mushrooms since I don't like them : ) I haven't decided yet whether I'll do this in the slow cooker or just in the individual pyrex in the oven, but we'll see. It would be easier that way rather than making it and then serving it. Oh, and I used the Pamela's bread mix and made the bread ahead of time to toast and use. It made delicious bread!! I couldn't believe how good it was, I didn't want to use it up.

I just cut up the red potatoes and roasted them in the oven with some olive oil and salt. Enjoy!

Jen

Baked Chicken Mediterranean

I made this a little blander, leaving out the mushrooms, capers, olives, and raisins.

http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

Beans and Cornbread, Sauteed Greens with Roasted Garlic, Pineapple

Yum, my house smells so good right now!

I soaked beans in water overnight, then this morning put them in a big pot with water covering them, and added in 1 lb of fresh thick cut bacon (from NewFlower Market), bring the beans to a boil, then reduce heat and simmer for a few hours covered. I added in some salt, pepper and about 3 cloves of minced garlic.

The cornbread is the Bob's Red Mill mix, and I haven't tasted it but it rose up bigger than I've ever seen GF bread rise before, so I"m excited to taste it!

I sauteed 1 lb of spinach and a bag of chopped kale in olive oil, then added 4 whole heads of garlic that I had cut open, drizzled with olive oil and wrapped in foil and baked for about 30 minutes. When the garlic was nice and fragrant I squeezed the cloves out and chopped them a bit and added them to the greens along with some salt and pepper.

The pineapple is fresh- SunFlower market had them on sale for $.88 a piece!! Yum, enjoy!

Jen

Chicken Verde Enchiladas, Spanish Rice, Black Beans

I got this from a jar of sauce by Cookwell & Company I found at HEB. It's called Two-Step Mix Green Chile Stew.

Here's the recipe on the jar:
Chicken Verde Enchiladas
2-3 cups chopped or shredded chicken
1 jar Cookwell & Co. Green Chile Stew Mix
2 cups shredded Monterrey Jack or Colby Jack cheese
3/4 cup sour cream

Directions: Mix chicken, sour cream, and 1C Stew in a bowl. Wrap tortillas in damp paper towels, then heat in microwave for 1 minute until pliable. Spray a 9X13 pan with nonstick spray. Place two tablespoons mixture in a tortilla, roll up and place in pan. Repeat until pan is full. Pour the rest of the Green Chile Stew evenly over the enchiladas and top with cheese. Bake for 40 min. at 350 degrees.

I left out the sour cream and cheese for the Klenztman's dish and just included it on the side. For the chicken, I used shredded, seasoned chicken, HEB brand because it's good and I'm lazy.

Here's the recipe I used for the Spanish Rice:
1 medium onion chopped
2 cans diced tomatoes
1 cup water
1 cup uncooked rice
1/2 teaspoon chili powder
3/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 clove garlic, minced

In a large skillet, saute onions and garlic. Add remaining ingredients to pan. Bring to a boil, cover and reduce heat to med-low. Simmer 30 min. or until rice is tender, stirring occasionally.

Served with black beans.
I doubled both recipes.

Thai Red Curry soup with Rice

I used this recipe kind of

http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Soup-with-Chicken-and-Vegetables-4260

but I used potatoes and chicken and onions instead of the other veggies, because that is how they serve it at Madam Mam's and that is what I was trying to duplicate (the P13 on the menu, if you ever want to try out the original, which I would highly recommend!)

After I delivered it I ate some, and decided that it needed more curry paste and to be thickened up a bit, so I added some more paste and salt and cornstarch to ours, sorry if it was too bland for ya'll, but the paste can get super hot super fast and I didn't want it to be too spicey to serve (like it was last time I made it).

anyway, super easy and quick!

I also cooked up the rest of the chocolate chip cookie mix that I froze last time I made them because I was having a sugar craving. There was only enough to give out 3 a piece, so I ate all 3 of ours before Rex got home, since that is really only a 1 person serving : )

Jen

Curried Quinoa with Broccoli and Feta, Baked Apples

This recipe calls for couscous, but I thought quinoa would be a good substitute.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

Yield: 5 servings (serving size: about 1 1/4 cups)

Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine quinoa, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

(Cooking Light)

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.