“Crescent says, ‘This great, easy, healthy, homey lentil soup can’t be beat. The few ingredients belie its deliciousness. The garlic and olive oil give a rich, almost meaty taste, yet it is vegetarian and tastes even better the next day. It is based on a recipe by a fine local cook.’”
- to 1/2 cup olive oil
- dried green lentils
- About 8 cups water
- cumin seeds
- Salt and freshly ground pepper to taste
“Traditional pesto is very high fat, unlike this low-fat version. This pesto has a wide variety of uses. Try it tossed with penne pasta, strips of grilled chicken, chopped fresh basil, and golden raisins, topped with chopped tomatoes and a touch of Parmesan and black pepper. It’s also excellent on hot or cold sandwiches.”
- fat-free mayo
- chopped garlic
- water
- thawed frozen chopped spinach
- packed fresh basil leaves
This recipe freezes in tupperwares really well.
- dried penne
- minced garlic
- diced tomatoes
- pesto
- Dressing
- small clove garlic
- kosher salt
- chili powder
- extra-virgin olive oil
- Salad
- extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- dry thyme leaves
- dry mustard
- dark brown sugar
- onion powder
- garlic powder
- sweet paprika
- Salt to taste
- Freshly ground pepper to taste
- thin slices deli ham
- ⅔ cup seasoned bread crumbs
- grated Romano or Parmesan cheese
- minced fresh parsley
- milk
Serve over brown rice with stir-fried broccoli on the side.
- dark sesame oil
- chicken breast
- worcestershire sauce
- dark sesame oil
- green onions
- ginger
- water chestnuts
- green onions
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- chicken breasts
- apples
- worcestershire sauce