Mexi Lentils N’ Rice

By far, a favorite for our family and friends!  Can’t  taste  the  brown  rice in this recipe, but the body will benefit from this wonderful whole grain.

1/2 c. brown rice

3/4 c. lentils (brown or green), picked over and rinsed

2 and 3/4 c. water (may need more later)

1/2 to 3/4 c. finely chopped onions

1/2 tsp. garlic salt

2 beef bouillon cubes

2 to 3 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. dried crushed oregano

grated cheddar cheese (3 T. per serving)

taco sauce or salsa (optional)

Put rice, rinsed lentils and water in a pot.  Bring to rolling boil;  reduce heat to lowest, cover.  Allow to simmer for 45 minutes or until tender (add more water towards the end of this cooking time if the rice isn’t quite done).  Add chopped onions, garlic salt, chili powder,  cumin, oregano.  Cover; cook on low about 15 more minutes, or until onions are tender.  Take  off  heat,  keep covered a bit longer.  To serve:  place hot from the pan into a shallow bowl, immediately top with grated cheese.  Makes 4 to 5 servings  (we like this for lunch).

Serve with a slice of whole wheat bread, or a few flour tortilla crackers.

Note:  For one person, have this meal 2 times.  Save remaining mexi lentils n’ rice to make 4 mexi lentil wraps; see menu.

Cheesy Mac

Amounts/ingredients used are different than on box. Follow directions below:

1 box (7.25 oz) macaroni and cheese

cheese packet found in box

1 T. dry milk powder

2 T. margarine or butter

1/3 c. water

1/4 c. grated cheddar cheese

Cook macaroni  according  to directions  on box;   drain and put back into pan. Mix dry cheese packet and dry milk;  pour into drained macaroni.   Add  butter  or margarine, water, grated cheddar cheese. Stir, cover pan; let sit 5 minutes.  Stir again and serve.  Makes 2 to 3 servings.

Broccoli

1/4th package of frozen chopped broccoli per serving, follow directions on bag. Broccoli is a member of the  brassica  (cabbage) family,  these vegetables help fight cancer.

Whole Wheat Bread

one slice is a serving for this wholesome, good for you bread

Ramen Spaghetti

2 c. water

1 package (3 oz.) ramen (do not use season packet)**

1/2 c. tomato sauce

1/4 tsp. garlic salt (or to taste)

1/2 tsp. italian seasonings (or to taste)

1 T. cooked hamburger/onion mixture (saved when cooking for chili)

1/2 T. dry parmesan cheese

Boil the 2 c. water.   Break ramen noodles in half, add to boiling water,  cook for 2 minutes, stirring occasionally.  Take off heat.  Let sit 6 minutes.  Drain.  Put tomato sauce,  garlic salt,  seasonings, meat  in pan;  cover, heat on low. Add drained ramen; heat all.  Put on plate, sprinkle with parmesan. 1 serving.

[**you may be able to use pasta for less than the ramen. 2 oz. of dry pasta is a serving;  thus it may be financially advantageous to use pasta instead]

Broccoli: one serving will be 1/4th package of 16 oz. frozen chopped broccoli; cook according to package directions.

Can add a slice of whole wheat bread to this meal, if desired.

Alfredo Ramen

2 c. water

**1 package (3 oz.) ramen (do not use season packet)

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Mix together:

3 T. dry milk powder

1 T. unbleached flour

1/4 tsp. garlic salt

1/8 tsp. lemon pepper

2 and 1/2 T. dry parmesan cheese

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1/2 c. water

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1 T. margarine or butter

Boil the 2 c. water.  Break  ramen noodles  into fourths,  add to boiling water, cook 2 minutes, stir occasionally. Take off heat, let sit 6 minutes. SAUCE: put dry mixture into jar, add the 1/2 c. of water; cover tightly, shake ’til smooth.   Put into saucepan,  heat on medium high, stir constantly  with wire whip until thickened.  Add margarine, stir to melt; take off heat; cover 1 minute. Mean- while, drain ramen.  Mix in to alfredo sauce; stir.  Makes 1 serving.

[**you may be able to use pasta for less than the ramen. 2 oz. of dry pasta is a serving;  thus it may be financially advantageous to use pasta instead]

Broccoli and Carrots

one-fourth of a 16 oz. package frozen chopped broccoli

1/2 carrot, peeled and chopped

Put broccoli and carrots into a saucepan. Add 1 cup of water.  Bring to boiling;  turn heat to medium low, cover.  Let cook until tender.  Drain cooking water (save for vegetable soup).  Makes 1 to 2 servings.

Can add a slice of whole wheat bread to this meal, if desired

Chicken N’ Noodles

Chicken N’ Noodles w/vegetables

Read the instructions over a couple of times before making this recipe….

cooked diced chicken (see below)

chicken broth + water as needed (see below)

1 stalk + leafy top celery, chopped

1 small carrot, chopped

1/2 to 1 whole onion, chopped

1 + c. finely chopped cabbage

2 tsp. dried parsley flakes

garlic salt/pepper/sea salt (to taste)

For Noodles:

2 large eggs

1/4 c. + 2 tsp. water

couple of dashes salt

1/2 c. whole wheat flour

1 and 1/4 c. unbleached flour

First of all, keep the chicken meat in refrigerator for now. Turn up the heat on simmering broth (as described below).   Add celery,  carrots, onions,  cabbage, parsley, garlic salt, sea salt, pepper.  Add  water  if needed.  Bring all to a boil, then turn heat to lowest; cover, let simmer.   Meanwhile,  make  the  noodles: beat  egg  and  water  with  a fork.  Stir in salt  and whole  wheat  flour.  Add unbleached flour  a little at a time;  just until mixture pulls away from sides of bowl (caution: adding flour all at once,  or too much flour, will produce a tough noodle when cooked).  Turn dough out onto a lightly floured surface, and gentlyknead just until smooth. Roll out dough to less than 1/4 inch thick, adding a bit of flour as needed to keep from it sticking  (turn dough over a few times while rolling out to make sure both sides keep a light coating of flour).Now check the veggies in broth, when tender, turn up heat on  broth mixture to medium high, Cut noodles  (with a knife or pizza cutter)  into strips  up to one-half inch wide and  2 to 3 inches long (this doesn’t have to be exact or perfect, it will all taste delicious).  When broth is at a steady, gentle boil,  carefully drop a few noodles in at a time,  but not so fast  as to stop  broth from  gently  boiling constantly.  Turn off heat when noodles are tender (it doesn’t take very long for noodles to cook). Take pan off heat.  Stir in cooked chicken,  cover pan, allowing chicken about 1 to 2 minutes to heat (this method will keep chicken from cooking into ‘strings’).   Makes 8 servings.

Whole Wheat Bread (optional if still hungry): one serving is one slice

Cooking chicken and broth: Buy 10 lb. frozen chicken leg quarters at best price; have store’s meat department cut the package into fourths for you.  For  each month,  you  will  thaw,  covered,  in a pan or large bowl, one of these fourths (about 2 and 1/2 lb.); thaw this in the fridge.  Then wash thawed chicken very thoroughly under lukewarm water.  Put chicken into an 8 quart pot.  Add water to within 3 inches of top of pot.  Stir in 1 T. garlic salt.  Bring all to a full rolling boil, then turn heat to low,  cover,  simmer 2 hours.  Remove  cooked  chicken pieces.  Strain broth and return to pot;  cover,  keep  broth on  lowest heat for now.  Debone chicken;  throw away skin/bones/gristle.   Cut chicken into dices, put in a bowl, cover when cool (it might already be cool enough), put in fridge.  Follow above recipe.