Submitted by Joe
Serves 2
Ingredients
| 1 acorn squash |
|
½ c. quinoa |
| 1 c. water |
|
1 bunch kale |
| 3 tbsp butter |
|
salt, pepper, & red chili pepper to taste |
Directions
1. Preheat oven to 375°F. Cut the acorn squash in half, remove the seeds & clean out the center. Add salt & pepper to the flesh of the squash & place 1 tbsp of butter into the cavity of each squash half.
2. Once the oven is ready, place the squash flesh side up on a baking sheet or casserole dish & bake for 45 minutes.
3. Put the quinoa into a bowl or container & fill it with water until the quinoa is covered. Set aside.
4. Remove the stalks from the kale & discard them. Rough chop the kale leaves & place into a skillet over medium heat along with 1 tbsp of butter. Add salt, pepper, & crushed red pepper to taste & saute until the kale is dark green & wilted, approximately 5-10 minutes.
5. Drain the water from the quinoa. Pour 1 c. of water in a pot, salt the water liberally & bring to a boil. Once boiling, add the quinoa & kale, stirring together. Place a cover on the pot & reduce the heat to low.
6. Remove the squash from the oven. Spoon the quinoa & kale mixture into the cavity of each squash half & serve.
Chef’s Note: Spinach can be substituted for kale if desired.
Submitted by Brad Waller
Serves 8
| 15 oz. corn (1 can) |
|
15 oz. tomatoes (1 can) |
| 16 oz. fat free refried beans (1 can) |
|
15 oz. black beans (1 can) |
| 15 oz. black olives (1 can) |
|
6 flour tortillas |
| 8 oz. salsa |
|
1 lb. jalapeno jack cheese |
1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl. Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla. Spoon a layer of mix & repeat the layering until you are out of mix. Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F. Slice into 8 pieces & serve.
Chef’s Note: Ounce measurements are estimated. Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat. Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.
Submitted by Brad Waller
Serves 4-6
| 6 oz. tomato paste (1 small can) |
|
12 oz. tomato sauce (1 medium can) |
| 15 oz. stewed or stewed & diced tomatoes (1 large can) |
|
1 pkg spaghetti noodles |
| salt |
|
Italian Seasoning |
| garlic |
|
|
Carnivore Option
| 1 lb. ground meat of choice |
|
|
Vegetarian Option
| 1 pkg frozen spinach |
|
1 pkg firm tofu |
1. Empty all cans to a medium saucepan on medium heat. Season to taste. Experiment, add you own ideas.
2. For the carnivorous option, brown the meat & add to the sauce.
3. For the vegetarian option, drain the spinach & stir into sauce. Squeeze the tofu to drain & crumble into the sauce.
4. Taste & adjust spices as tofu will dilute flavors a bit.
5. Boil noodles to desired finish & serve with sauce.
