A week's worth of recipes

Sorry this is a little late this week. It has been one insane week...all good...but insane budy nonetheless. I will make up for it not with one recipe but a week's worth! Hope you enjoy.

Vegetable Soup with Soy Crumbles

12 oz. soy crumbles (found in the “vegetarian” frozen section)

2 – 14 oz. cans of vegetable broth

14 oz. can of diced tomatoes

16 oz. of frozen mixed vegetables

1/2 tsp. of salt

1/2 tsp. of pepper

Spray a pot with cooking spray. Heat soy crumbles over medium heat. Pour broth over crumbles. Add tomatoes, veggies, salt, & pepper. Cover and bring to a boil. Reduce heat and simmer for 20-25 minutes. Makes about 6 – 1 1/2 cup servings.

Texas Caviar Dip

1 can of black eyed peas, drained and rinsed

1 can of whole kernal corn, drained

1 can of Rotel, Mexican style

3-4 ribs of celery, chopped

1 packet of Good Seasons Zesty Italian Dressing (prepared with 1/2 the oil called for in the recipe)

Combine all ingredients in a bowl. Let dip sit for at least an hour to blend. You can also add a can of rinsed, drained black beans if desired.

Peanut Butter Balls

1/2 cup honey

1/2 cup natural peanut butter

1/4 tsp. cinnamon

1/4 tsp. vanilla

2 cups puffed brown rice or any “fast friendly” cereal (See instructions below.)

Combine all ingredients. Scoop balls of mixture by a tablespoon and place in a food storage container. Enjoy!

Roasted Garlic Hummus

1 – 15 oz. can of chickpeas/garbanzo beans

2 tablespoons of minced garlic

1/2 tablespoon lemon juice

1 tablespoon of olive oil

1/2 teaspoon of oregano

Combine all ingredients in a food processor. Process until dip is smooth and creamy. If hummus is too thick, add extra olive oil 1/2 teaspoon at a time until you reach your desired consistency.

Roasted Potatoes, Carrots, & Onions

Potatoes, washed and cut into bite-sized pieces

Baby carrots or large carrots washed, peeled, and cut into bite-sized pieces

Onions, cut into bite-sized pieces

2 or 3 tablespoons of vegetable or olive oil

Garlic salt

Salt & pepper

Mrs. Dash Table Blend or any additional seasonings that you like (optional)

In a 13×9 inch dish, combine potatoes, carrots, and onions. Add oil and toss veggies to coat. Add seasoning and toss again. Cover with foil and bake on 400 degrees for 1 hour or until veggies are tender. Stir occasionally to prevent sticking.

Spanish Lima Beans

2 cans of lima beans, drained and rinsed

2 medium onions, chopped

2 tablespoons of canola oil (or vegetable oil)

1 can of diced tomatoes, undrained

salt & pepper to taste

In a large skillet, saute onions in oil until tender. Stir in tomatoes, salt, pepper, and beans. Cook for 8-10 minutes or until heated through.

Fruit Smoothies

1 large whole banana

1 cup of frozen blueberries

15 medium strawberries (fresh or frozen)

2 cups of orange juice

Combine all ingredients in a blender. Blend until the smoothie is the desired consistency. Makes 2 large smooties.

Taco Soup

2 – 14.5 oz. cans of diced tomatoes, undrained

2 – 15.5 oz. cans of kidney beans, drained and rinsed

2 – 15.5 oz. cans of whole kernal corn, undrained

2 – 15 oz. cans of black beans, drained and rinsed

1 – 16 oz. can of chick peas, undrained

1 – 16 oz. can of pinto beans, undrained

2 packets of taco seasoning

12 oz. soy crumbles (optional)

Combine all ingredients in a large crock pot. Add water to make a thinner soup. Cook on Low for 8+ hours. Serve alone or with corn tortilla chips. Makes about 16 – 1 cup servings.