Stewed Lentils and Tomatoes

http://www.thesisterscafe.com/?s=stewed+Lentils+and+Tomatoes

I really liked it! We had to cook it for closer to 60 minutes or longer because the lentils were still tough at 40 minutes.  Also, I used dry thyme instead of fresh and just used a 28 oz can of crushed tomatoes instead of bothering with blending up the tomatoes.  Dice the onion small....

Breakfast Burritos

We made these for dinner! Very filling and would probably be good on a corn tortilla or as an omlette.

http://www.thesisterscafe.com/2011/01/breakfast-burrito-vegetarian-and-oh-so-good

Ribollitta

This had such a nice flavor.  I really liked this recipe!

http://www.thesisterscafe.com/2009/01/ribollita

Stacked Roasted Vegetable Enchiladas

Make these tonight, SO GOOD!

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Italian Beef in the Crock Pot

Flavorful and easy!!!!

http://www.melskitchencafe.com/2008/12/slow-cooker-italian-beef.html

Creamy Vegetable Soup

1 turnip, cubed

3 potatoes, cubed

2 carrots, chopped

1 stalk celery, chopped

1 small onion, quartered

2 large tomatoes, quartered

2 tsp salt

5 cups water

Cook all together for 45 minutes. Do not drain. Blend in blender or use immersion blender!

EASY EASY!

From Favorites Cookbook

Corn and bean chowder

Corn and Bean Chowder

Grilled Chicken, Corn, & Bean Chowder

8 servings

4 Cups Low-Sodium Chicken or Vegetable Broth
4 Carrots, diced or sliced
4 Celery stalks, diced or sliced
2 small all-purpose potato, diced (or 2 small red potatoes/approx. 8 ounces)
2 small Onions or 1 large Onion, chopped
3 Cups Corn kernels, fresh or frozen
2 Cups Great Northern Beans, drained & rinsed canned
2 Cups Milk
1/4 tsp freshly ground Black Pepper
1 lb Grilled (cooked) Chicken Breast, cubed or shredded

1. In a large nonstick saucepan or dutch oven, combine the broth, carrots, celery, potato, onion, and corn. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 15-25 minutes.

2. Stir in the beans, milk, pepper and increase heat. Bring to boil, add the cooked chicken, and reduce heat to simmer for 5 minutes.

3. Measure the chowder out into 8 servings. Freeze and/or refrigerated and enjoy!

Helpful Tips: If you prefer a thicker chowder, you can thicken it with 1 T cornstarch. Also, you don't have to grill the chicken, but it does add a very nice flavor to the chowder.

Nutrition per serving:

279 Calories
4.0 g Fat
6.5 g Fiber
36 g Carbs
26 g Protein

If you like a side with your chowder, or serving this for company, you may serve it with a side salad such as 1 cup Romaine Lettuce, 1 Cup Spinach,1 large Sliced Strawberry, 1/2 TBL fresh Basil and 1/2 TBL Balsamic vinegar w/ fresh Black Pepper