minestrone soup

Ingredients

2 c cooked red kidney beans
1 T olive oil
1 diced zucchini
1 small diced onion
1 T minced garlic
1 plum tomato diced
1 c mixed vegetables frozen (corn, green beans, carrots, peas)
dried parsley
dried basil
dried thyme
dried oregano
salt, pepper, sugar (to taste)
1 c whole grain tubed pasta (rotini, elbow, penne, or shells)
1/4 c pasta sauce or tomato puree
3-4 c water
Gouda Cheese

Preparation
Add oil to a large skillet. Saute vegetables over medium-high heat. Stir in beans. Add spices. Stir in pasta and pasta sauce. Add water, 2 cups at a time. Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls. Top each with grated cheese.

grain meat loaf

Ingredients:

2 celery ribs, finely minced

1/4 c minced carrots

1 cup cooked long grain wild rice
1 cup cooked lentils

3 garlic cloves, minced

1/4 cup chopped onion, sauteed

3 cups of dry T.S.P. (organic textured soy protein)

"meatloaf seasoning" (parsley, basil, sugar, paprika, garlic powder, black pepper, salt)

3 cups boiling water

2 T soy sauce

2 T ketchup 

2 T Dijon mustard

2 slices of whole grain bread processed into crumbs

6 T flax meal (or the equivalent in egg replacement)

Directions:
Preheat oven to 350 degrees. Dissolve bouillon in water set aside to cool. Dehydrate TVP in bouillon broth.  Chop veggies and sauté in veg. oil. Allow to cool. Combine all other ingredients until well incorporated. Line a loaf pan with parchment or foil. Brush lightly with olive or veg. oil. Press loaf into pan. Cover and bake for 45 minutes. Brush ketchup on top. Cook uncovered for 10-15 additional minutes.

*Make meatballs, bolognaise, chili, or burgers with any leftover ingredients. I always do!

Enjoy!

philly cream cheesecake (minis)

Ingredients
1 Large Muffin Pan (6 count)
6 large muffin liners
6 T butter
1 1/2 c graham cracker crumbs
2 8 oz packages cream cheese
1/2 c sugar
2 t vanilla
2 large eggs

Preparation

Preheat oven to 275-300 degrees (convection broiler).
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.

With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.

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Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar

Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.

cookies and cream ice cream

about 6 Oreo Cookies (crumbled into various sized pieces) do not grind

1/2 can sweet condensed milk (7 ounces)

1 c heavy whipping cream (8 ounces)

1/2 t vanilla

*follow preparation from ice cream base here
while adding cookies. Freeze for up to 24 hours.

chocolate peanut butter cup ice cream

Ingredients
1 t instant decaf
1 T hot water
4 oz bittersweet
about 10 mini Reese Cups (cut in half)
1/2 can sweet condensed milk
1 1/4 c heavy whipping cream
1/2 t vanilla
pinch of salt

Preparation
Combine chocolate (melted) and condensed milk, mix well. You may strain this if you like.
Add coffee. Chill chocolate mix, cream, and utensils (including whisk & stainless steel bowl). After an hour, measure whipping cream, whip on high speed. Gradually add chocolate mix in thirds, continue to whip. Cover bowl and chill. Clean whisk. Chill whisk. Repeat after 20 minutes mixing. Repeat again after 20 more minutes. Chill chocolate ice cream for 20 more minutes. Cut peanut butter cups in half. Fold into chocolate base.

Place in quart container that is lined with a plastic quart baggie. Seal baggie, place lid on container, Freeze up to 24 hours. Enjoy!