Tuesday, November 3, 2009
Easy Main Dishes
Spaghetti & Variations
Prepare Ezekiel brand sprouted grain noodles (preferred) or brown rice noodles.
Brown hamburger or saute cubed chicken in olive oil.
Mix meat with pasta sauce (check ingredients).
Optional: Mix in roasted veggies - can be leftovers (cut up zucchini, yellow squash, sweet potatoes, etc. tossed with olive oil and sea salt and cooked at 400 degrees until tender).
Optional: Put all over spinach leaves.
Optional: Sprinkle grated cheese on top.
Honey Mustard Chicken adapted from my friend Lisette S
1/4 cup organic butter
1/4 cup (or less) raw honey
2 T mustard or dijon mustard
1 tsp sea salt
1 cup brown rice (preferably short-grain), cooked
Preheat oven to 350 degrees. Put butter in dish and place in preheating oven. Remove when melted and whisk in honey, mustard, and salt. Place chicken in pan, turning to coat. Bake for about 30 minutes (depending on size of pieces). Layer rice, then chicken, then sauce drizzled on top.
Note: It works well to serve a non-kid-friendly veggie like broccoli with this, because you can drizzle the extra sauce on the veggies to make them yummy!
Taco Soup adapted from my sister Elizabeth B
1 lb. ground beef
1 large or 2 small onions, diced
2 cans black beans (check ingredients)
1 can kidney beans (check ingredients)
4 cans tomato sauce, 8 oz. (Muir Glen?)
1 can diced tomatoes, 28 oz. (Muir Glen?)
frozen organic corn, small bag
taco seasoning to taste (at least 2 T)
1 - 2 cups water or more
organic tortilla chips (check ingredients)
Brown beef and onion in very large pot. Add remaining ingredients. Simmer 30 minutes or more. Serve with tortilla chips. Makes a LOT of soup. Can freeze.
Note: Healthy taco seasoning can be found at Campbell's (the 42nd Street location) or from Azure Standard.