Red Lentils- Super Easy and Healthy!

Here’s a quick, inexpensive and very healthy vegetarian recipe we made earlier this week. In all honesty, I gave it to the kids “deconstructed” with the lentils on the side and the rice by itself. You can even leave out the spinach from the recipe if you want to keep it even simpler.

Red lentils are a great staple to have available in your pantry. They have a mild flavor, cook fast and are full of fiber, folate and iron. 

1 cup dried red lentils (can use canned too- just skip the lentil cooking part below)

1 tbs olive oil

3 cloves of garlic, minced

1 can of chopped organic tomatoes

1 cup chopped frozen organic spinach (defrosted)

Salt and pepper to taste

1 tbs turmeric

Splash of red wine vinegar

1. Cook the lentils over medium heat with 2 cups of water for about 10-15 minutes.

2. While lentils are cooking, sauté the garlic in the olive oil on low heat.

3. When lentils are just tender, add them to the oil and garlic. Stir in the tomatoes, spinach and spices. Let simmer for a few minutes until heated through. Stir in the splash of vinegar right before serving.

4. Serve over brown rice, whole wheat cous cous or quinoa.

Enjoy!

What We Ate For Valentine's Day

Yes, the thought did occur to me that not everyone really cares what we had for our family Valentine's Day dinner, but it was really good. Seriously. So here it is... I included the recipes for this kid and adult friendly meal!

Pretzel Crusted Chicken

Butternut Squash Soup

Mixed Greens Salad

Chocolate and Vanilla Pudding Parfaits

Pretzel Crusted Chicken


2 cups whole wheat pretzels
1/3 cup grated parmesan cheese
1/4 cup panko bread crumbs
Salt and pepper to taste
2 eggs
4 organic skinless boneless chicken breasts


Put the pretzels into a large plastic bag and crush them using a rolling pin or other blunt object. Get the kids involved in this part- its a ton of fun for them! Add the cheese, bread crumbs, salt and pepper to the bag and mix. In a separate bowl beat the eggs lightly. Dip each chicken breast in the eggs then in the pretzel mixture and place in a baking pan. Pour any remaining crumbs on top.


Bake for about 35-45 minutes in a 350 degree oven. Slice and serve!


I used Giada De Laurentiis' Butternut Squash Soup recipe...  I still had some leftover squash from our mac and cheese last week. Instead of the fontina cheese crostini, I just toasted some wheat bread and melted a bit of brie on top (yes... still trying to use up the brie too!) I put the brie side down in the soup for presentation purposes. 


The mixed green salad was just some organic red leaf lettuce tossed with balsamic vinegar, olive oil and salt. 

For the parfaits, I used this chocolate pudding recipe and this vanilla pudding recipe and layered the two in a little cup placing a raspberry on top. As you can see, they aren't "picture perfect" but they were tasty!


This meal isn't too hard to do... the pudding and soup can be made ahead of time and kept in the fridge.


Enjoy!

Easy Dinner Idea- Mediterranean Shrimp Pasta

It's 5:15 and Annie asks, "What's for dinner Mama?" 


Uh oh... I should have probably thought about that by now. 


With just a few simple ingredients... its pretty easy to throw a healthy meal together.

I used the following ingredients:

Whole Wheat Pasta

Frozen, Cooked Shrimp

Can of Organic Diced Tomatoes

Organic Green Onions

Organic Spinach Bunch

Garlic

Olive Oil

 Start by sautéing the garlic in olive oil:

Wash and rough chop the spinach.

Add spinach, tomatoes, green onions and defrosted shrimp. Cook on med heat for about 5 minutes. Toss with cooked pasta.

Add grated parmesan... 

 ...and enjoy!

Kelley