shoepeg dip

I LOVE this stuff. So, so good. And so good for you!

·         1 can shoepeg corn, drained

·         1 pepper (i.e. red, yellow, orange)

·         1 can black beans, rinsed

·         Red onion (to liking)

·         Tomatoes (to liking)

·         2 avocados

·         1 can diced olives

·         Lemon juice

·         Wishbone Italian dressing

Dice the pepper, onion, tomatoes, and avocado. Add 1-2 tablespoons lemon juice. Add Wishbone Italian dressing to taste. Mix and refrigerate.

garden pasta salad

from tanya! :)

garden pasta salad
cooked whole wheat medium pasta shells ... approximately 1/2 a box                                                            4 large tomatoes (from the garden) 
2 avocados 

1 can of whole olives, drained

4 ears of sweet corn, cut off the cob

1 can of kidney beans, drained and rinsed

mozzarella cheese  

broccoli

KRAFT FAT FREE Zesty Italian dressing

 

bell pepper, cucumbers, or grilled chicken would also be good in it

 

Cut ingredients into bite size pieces and toss together.....ENJOY!

                                                                         

The sweet sweet corn and the fresh garden tomatoes made it remarkable!!

Morrocan Chickpea Stew

From Charees!

Here is a healthy vegetarian crockpot recipe.  I try to eat as many vegetables a day as I can.  I often make my meals based on the vegetables I have on hand.  I'm sure you could add other veggies to this like zucchini, etc.  

Morrocan Chickpea Stew

1 onion, sliced

3 carrots, sliced

1 large can black olives

16 oz can Chick peas (garbanzos)- can be replaced with chicken breasts

1 can (14 1/2 oz) tomatoes or 4 fresh chopped.

3 cloves garlic, minced

2 cans chicken broth

1 tsp ground cumin

1 lemon sliced with peel on

salt and pepper to taste

garnish with fresh cilantro (optional)

Chuck it all in the crockpot and cook on low for 5-6 hours or high for 3-4 hours, the flavors really meld nicely. The lemon is a must. If you use dried chick peas make sure to soak overnight first.  Serve over whole wheat couscous which cooks up in 5 mins. Could also be served over quinoa or brown rice. 

Quinoa Salad with Olives and Cucumber

This recipe is compliments of Stephanie!

(makes 6 cups)

3 cups cooked quinoa

1 cup diced red bell pepper

1 cup black olives, sliced

1 cup diced english cucumber

3 scallions, finely chopped

2 Tablespoons chopped fresh parsley

2 Tablespoons extra virgin olive oil

Freshly squeezed lemon juice to taste

1/2 cup crumbled low fat feta cheese

1/4 teaspoon kosher salt

black pepper to taste

In a large bowl, combine quinoa, bell pepper, olives, cucumber, scallion, and parsley- toss to combine. Add oil, lemon juice feta, and season with salt and pepper. Toss and serve chilled or at room temperature.