Recipes
The recipes on this page are high in nutrition, easy to make, and low budget.
Lentil Stew
Ingredients:
1 cup dry lentils
1 3/4 cups water
2 cans (14.5 oz) of diced tomatoes
1/4 cup chopped onion
2 cups chopped celery
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp black pepper
Directions:
Combine lentils and water in a pot on the stove. Bring to a boil. and then lower heat to a simmer. Add tomatoes, onion, celery, and spices. Cover and let simmer for 45 minutes with occasional stirring.
Spinach, Tomato, and Feta Linguine
Ingredients:
8 oz whole wheat linguine
1 package (9 oz) frozen spinach
3 tablespoons olive oil
2 teaspoons garlic powder
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 cup cherry tomatoes, halved
Directions:
Cook pasta according to package instructions. Boil spinach in a pot according to package instructions. Once cooked, drain both and combine. Mix in the olive oil, garlic powder, and salt. Add feta and tomatoes. Toss to combine.
Corn, Bean, and Pepper Medley
Ingredients:
2 tablespoons Italian dressing
1 can (15 oz) black beans, drained
1 can (15 oz) corn, drained
1 tomato, chopped
1/2 cup chopped onion
1 yellow bell pepper, chopped
1 red bell pepper, chopped
Directions:
Saute the bell peppers and onion in a pan with olive oil for 10 minutes. Mix in the rest of the ingredients.
Zucchini Mushroom Casserole
Ingredients:
3 zucchini, chopped
4 tablespoons margarine
1 onion, chopped
1 can (4 oz) mushrooms, drained
1 can (10 oz) cream of mushroom soup
1/2 cup sour cream
1/3 cup bread crumbs
1/2 cup grated Parmesan cheese
Directions:
In a large mixing bowl, combine zucchini, margarine, onion, mushrooms, cream of mushroom soup, and sour cream. Mix well. Pour zucchini mixture into casserole dish. Sprinkle top of casserole with bread crumbs and Parmesan cheese. Bake for 30 minutes at 350°F.
