PLEASE post me some recipes!!!!! I cannot, cannot, cannot get OUT of this convenience food TRAP! And I NEED to....financially, for our health.......please help? How do you go from not knowing how to cook this, soften that, make this, to making all food from whole foods, from rice, beans, etc.? We don't eat meat.....and I don't have a ton of time to cook......Do you need a ton of cook and prep time to use whole foods and make everything yourself? I am willing to PAY you, LOL, for a few easier recipes, dinners, to get me started? Tips? Help? Ideas? Argghhhh..............HELP?????????

Dh is the chef of the family, and a mighty good one. I'm spoiled. But, I will post some of his recipes as soon as I get the chance...probably tomorrow...ok? One book we got some really good ones from is Feeding the Whole Family by Cynthia Lair.

Here are a few. We also eat salmon at least once a week with mashed potatoes and green beans. I buy salmon when it goes on sale at Fred Meyers for $3/pound or less. I only buy fresh caught, not farmed. I cut it into meal size peices and freeze.

polenta with spaghetti sauce

buy dried polenta in bulk, saute basil and garlic for a couple minutes, then cook with the polenta. Spread on cookie sheet and pack after you have cooked it. Cut into peices. Put spaghetti sauce with sauted veggies over top (whatever veggies you have).

Spaghetti sauce (I make a huge batch each month and freeze it in meal size portions, that way if you don't have time to cook, just defrost and pour over noodles)

Ingredients:
1/2 onion chopped
1 clove garlic
2 tablespoons oil
1 small carrot grated
2 tablespoons green pepper chopped
1 bay leaf
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons fresh parsley chopped
2 cups tomatoes coarsely chopped
1 six oz. can tomato paste
1 teaspoon salt
1/8 teaspoon pepper
1 pinch fennel


Directions:
Saute onion and garlic clove in oil *I use Olive Oil* until oinion is soft. Crush garlic with a fork.

Add carrot, green pepper, bay leaf and herbs. Stir well, then add the tomatoes, tomato paste and seasonings. Simmer 15 minutes. remove the bay leaf.
Makes 3 cups.




quiche with potato crust

Crust recipe
CRUST:

3 large potatoes, cooked and mashed
2 tbs olive oil
1/2 cup minced onion
1/4 tsp salt

smoosh into three pie pan (or 9x9 squares, whatever youhave) bake at 350 for 30 minutes for so, when they start browning. Then I mix 3 eggs, cup of soy milk, feta cheese and whatever veggies we have, toss those in, and bake on 350 for 40 minutes.

Sloppy Joi's

Ingredients:
3 cups chick peas (I buy dried and soak)
1 15 oz jar spaghetti sauce
1/3 cup molasses
1/4 cup finely chopped onions

Directions:
Preheat oven to 350. Combine all ingredients in a casserole dish. Bake, covered, 1 hour. Serve on whole wheat buns or bread.

Easy Black Bean Soup

Ingredients:
1 onion, chopped
1 Tbs olive oil
2 garlic cloves, minced
3 cups water
15 oz can black beans, not drained
14 oz can diced tomatos, not drained
1/3 cup rice
salt and ground cayenne, to taste

Potato Leek Soup

Directions:
Saute the onion in a large pot. When it is soft and slightly browned, add the garlic and saute a minute longer. Add water, beans, tomatos, and rice. Bring to a boil, then lower heat to medium. Simmer until rice is done (at least 45 minutes for brown rice). Add salt and cayenne and puree part of soup in quisenart.

Ingredients:
8 cups water
12 cups russetpotatoes (unpeeled) - 8 cups finely diced; 4 cups chopped into cubes
3 cups (3 medium leeks) thinly sliced leeks
3 cups chopped celery
4 tbsp butter
4 garlic cloves, pressed or minced
2 tsp dill weed
1 tsp crumbled basil
1/2 tsp ground celery seed
1 cup sour cream
salt to taste


Directions:
In a 5 or 6 quart pot, bring to a boil: water, diced potatoes, leeks and celery. Simmer, covered, until potatoes are very tender and begin to dissolve, about 30 minutes. Stir occasionally.
Add butter, cubed potatoes, garlic, dill, basil, and celery seed. Simmer, covered, until potato cubes are just tender. Turn burner to lowest heat.
In a small bowl, blend thesor cream with just enough soup broth tomake a smooth paste. Stir into soup. Season with salt to taste. Heat gently until hot but not boiling. Makes4 quarts.

Bean Salad

1 package edamame cooked and rinsed
1 can mixed beans rinsed
1 can black beans rinsed
half a big cucumber chopped
a red pepper chopped
a bunch of green onions chopped
a bunch of wild garlic chopped including leaves (or 4 big cloves regular garlic)
2 stalks celery minced
salt and pepper
1/3 cup brown rice vinegar
1/4 cup olive oil

Directions:
Mix together and serve at room temp or cold.

Bernice's Borscht

12 ounces of peeled and chopped beets (I usually use 5-6 fair sized beets)either cut into 1/2 inch cubes or julienne style.

Olive oil

1 large onion

One large carrot chopped, sliced or julienne

3 stalks of celery, thinly sliced

6 1/2 cups of water or vegetable stock ( I use stock)

1 Large can of diced tomatoes or 5 tomatoes diced and seeded.

1 tablespoon each of vinegar and lemon juice.

1-2 Tablespoons of honey

2 tablespoons of chopped dill (I leave this out...I hate dill)

3 cups of finely shaved cabbage.

Salt and pepper

1 thin skinned potato for every person dinning.

Sour cream.



Directions:
Chop onion and sauté until soft(4-5mins)

Add beets, carrots and celery stir constantly until all oil is absorbed(3-4 minutes)

Add stock, salt, pepper, honey,dill, tomatoes, now simmer for 30 minutes.

While soup is simmering bake a whole washed potato for every person who will be dinning.

After the 30 minutes is up add cabbage now simmer until all veggies are tender.

Take a potato, split it and scoop out the inside into a bowl, top it with soup, and then a dollop of sour cream (you vegan types can eat it without, it is still super yummy!) Keep the potato skins for dipping.

we always eat out soup with freshly backed rye bread, we cut it into toast fingers and dip dip dip away!

African Beans (LOVE this one)

1.5 cups dried black eyed peas
1 onion or 2 leeks
2T oil
1 can coconut milk
1 can tomato paste
1/2 t chili powder
1/2t cumin
2 t sugar
1 t salt
black pepper to taste

Cook peas. Saute onions or leeks until soft. Add paste, milk, and seasonings, stirring until they form a smooth paste. whe peas are cooked add to paste and serve immediately. Serve over brown rice for a whole protein.

I should add, I don't do a lot of prep work. I do buy dried beans and cook a huge batch in the crock pot, then freeze them in 1.5 cup portions (that is how much comes in a can of beans). That way I don't have to think about cooking beans in advance, just pull them out of the freezer the night before and let them defrost. I try to think about tomorrow nights dinner while cleaning up the night before.

I also make large batches of spaghetti sauce, muffins, anything that will freeze.

Thanks so much for typing out the receipes. I am doing major decluttering over here too. Went to the library and borrowed janet luhrs simple living guide (great great book), tightwad gazette (good book but a bit too radical for me....i started timing how long the lights would be off and dh thinks i'm going nuts).
i'd rather not buy anything at this time especially cookbooks.

cheers

Originally posted by griffin
tightwad gazette (good book but a bit too radical for me....i started timing how long the lights would be off and dh thinks i'm going nuts).

LOL....I just got done reading it too. Some stuff is helpful but other stuff is a little to far out...but then again....maybe it will seem doable later on. I'm getting the book for reference.....

This corn chowder is the best and so easy.

Fresh Corn Chowder

2 tbspn butter
1 cup chopped onion
1/2 c minced celery
1 sweet red pepper
4 cups fresh sweet corn (frozen in wintertime)

1/2 tsp salt
freshly ground black pepper
1/4 tsp thyme
1/2 tsp dried basil
1 cup stock or water
1 cup milk (any type of milk will do)

opt. 1 c red lentils added along with stock

In a medium sized saucepan begin cooking the onions in the butter over
medium low heat, stirring. After about 3-5 minutes add celery, and keep
cooking. Five minutes later add peppers and corn.

Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes.

Add stock. Cover and simmer about 10 minutes. (Longer if adding lentils)
Using a blender or food processor, puree about half the solids in some of
the soup's own liquids.

About 10 minutes before serving time add the milk. Don't actually cook the
soup any further; simply heat it gently to eating temperature. Enjoy!

Summer Minestrone

vegetable cooking spray ( I use oil instead)
2 medium potatoes, cubed
2 medium carrots, thinly sliced
1 small zucchini, cubed
1 cup green beans, halved
1 cup thinly sliced or shredded cabbage
1/2 cup celery thinly sliced
1 medium onion, minced
3-4 garlic cloves, minced
2 easpoons italian seasoning
1-2 teaspoons dried oregano
4 cups vegetable stock
1 can (15 ounces) no salt added stewed tomatoes
1 can (15 ounces) kidney beans, rinsed, drained
2 cups water
1 1/2 cups penne, uncooked
1/2 tsp pepper
2 tablespoons grated pramesan or ramano cheese

1) spray cooking spray: heat over medium. Saute fresh vegetables (next 8
ingredients) until crisp-tender, 10-12 minutes. Stir in Italian
seasoning and oregano; cook 1-2 minutes more.

2) Add stock, tomatoes, beans, and water; heat to boiling. reduce heat
and simmer, covered, 10 minutes.

3) Heat soup to boiling; add pasta to saucepan. reduce heat and simmer,
uncovered, until pasta is al dente, 10-12 minutes. Stir in pepper.


This one takes a bit of prep work but i make a huge batch and freeze some.

Shepherd's Veggie Pot Pie (from 1001 Low-fat Vegetarian Recipes by Sue Spitler)

a little bit of oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1 clove garlic, minced
1/2 teaspoon dried savory leaves
1/4 -1/2 teaspoon dried thyme leaves
2 cups basic vegetable stock
1 cup thinly slice cabbage
1 cup sliced carrots
1 medium potato, unpeeled, cubed
3/4 cup fresh, or frozen, peas
3/4 cup mushrooms
3 tablespoons flour
1/3 cup cold water
salt and pepper to taste
2 cups mashed potatoes

1) put a little oil in a pot and heat on low. Saute onion, pepper, celery and garlic for 5-8 min then add in herbs and cook 1-2 min. Stir in stock and remaining vegetables and heat to boiling; reduce heat and simmer, covered, until vegetables are tender 15-20 min. While the veggies are cooking I cook my potatoes at the same time.

2) Heat vegetable mixture to boiling. Mix flour, cold water and stir into boiling mixure. Boil, stirring constantly until thickend. season to taste with salt and peeper and pour into dish.

3)Spoon or pipe potatoes on. Bake at 350 degrees until potatoes are lightly browned.

Spaghetti sauce...Allison already posted a recipe and I'm sure it's great, dh has his own method but does not use a written recipe...

Pizza...dh makes this with cheese we buy in bulk at Costco, and slices any kind of fresh veggies on top. Here's the recipe for the dough, we make it in our breadmachine:

2 lb recipe

1.5 c warm water
2 tbl olive oil
2 tsp salt
4.25 c bread flour (we use 2 c bread flour, 2.25 c whole wheat flour sometimes)
2 tsp sugar
2 tsp yeast

Set on dough only cycle.

If you buy the cheese preshredded in bulk and freeze it, you can put it on the pizza half frozen...just take it out a bit ahead to defrost. Dh will go wild and make 3-4 pizzas at a time and take them to work for lunch and such. He bakes them on a pizza stone ($10) at 450 for about 8-10 minutes.

Our basic bread:
2 lb recipe
1.5 c water
2 tbsp olive or canola oil
2.5 tbsp maple syrup
2 tsp sea salt
2.5 c bread flour
1.5 c whole wheat flour
4 tbsp powdered milk
2.5 tsp yeast

Throw it all in the breadmachine on whole wheat cycle, light crust, or make by hand.

One of our FAVORITES from Feeding the Whole Family:

Red Lentil Soup with East Indian Spices

2 tsp ghee or butter
1 onion, chopped
1-2 tbsp minced garlic
1 tsp turmeric
1 tsp cumin powder
1/8 tsp cayenne
1 cup chopped tomatoes
1 cup dried red lentils
4 cups water
1 tsp sea salt
1 tsp each cumin and mustard seeds
1/2 tsp ghee or butter
1/4 c chopped cliantro

Heat butter or ghee in a large pot. Saute onions and garlic in ghee until brown. Add spices and stir for 2-3 minutes. Add tomatoes and cook until they break down. Wash and drain lentils. Add lentils and water to pot. Lett simmer for 45 min, stirring often. Stir in salt. Heat 1/2 tsp ghee or butter in a small skillet and fry seeds until they pop. Stir fried seeds and cilantro into finished soup.

Matt makes potatoes and spinach to go with the lentils...basmati rice and salad and we have a meal! I don't know how he does the potatoes and spinach but will ask him tonight..it's an Indian spiced dish as well.

He also makes beans (seasoned with onions, garlic and a little cumin, I think), rice, shreds cheese, and marinates and grills chicken, then slices it. We keep all these "fixins" in the fridge and over the next few days make up burritos or quesadillas. There's enough variation that we can eat just that until it's gone.

Dh does most prep work on the weekend. He spends Sunday making meals for the coming week. Not all day, just an afternoon or a few hours. He makes up tons of beans and freezes some, as Allison said, or he makes a double batch of a meal and freezes one for later use. If it's a week where things are more hectic, we just eat the frozen entrees that week.

We also eat lots of salmon, unfortunately, the only kind we can get here is farmed for $4/lb. Matt grills it and we eat it with roasted potatoes and salad.

This is a fantastic vegetarian book that has lots of meal you can prepare in well under an hour (some in 15 minutes!) Most are whole food recipes and many of them are YUMMY YUMMY YUMMY!! We use this book more than any other. HTH

Quiche:

One box of pilaf-style rice (I use fantastic)
2 eggs
1/2 cup milk
1/2 cup cheese (any kind)
1/2-1 cup mixed veggies (your choice, I like brocc/cauli mix)
Pie Crust

Cook rice according to directions....steam veggies.
Mix rice and veggies together.

Mix eggs with milk. Pour into rice mixture. Add cheese, quickly stir. Bake 400 for 25-30 minutes.

Notes:

Rice
You could use any rice - boxed is more $, but more convient.

Milk:
soy milk is fine

Cheese: As vegan as you want to be!

Pie Crust: You can make from scrathch, or buy premade

I know you didn't ask *ME*.... but i have started eating some YUMMY stuff. I don't use convenience foods, never really have - my mom never did either. I thought i would post my most favorite salad as of late... mmmm

basically I combine:
*pasta - could be a filled pasta, or just a cool shaped pasta... I have used mushroom stuffed tortellini and also used tri colored rigatoni
*fresh spinach - I use baby spinach because the leaves are small and bite sized
*feta cheese, crumbled
*grape tomatoes - perfect size!
*black olives
then I put oil and vinegar all over it... or you could use an italian dressing


another yummy salad is really simple:
baby salad greens
poppy seed dressing
homemade salad topping:
*mixed nuts
*dried pineapple
*raisins
*sunflower seeds

This is soooo yummy! And kind of sweet tasting. mmmm

We also eat salmon (ok, I am the only one who eats it). It is yummy on top of one of hte salads above. I also add chilcken that I had grilled and chilled and then cut into pieces.

Allison needs to post the polenta lasgne recipe - she made this for me after I had Lauren and it was ABSOLLUTELY YUMMY!

Polenta lasagna is really easy. I use the spaghetti sauce recipe I posted above. You can buy the ready made polenta when it is on sale (of course) or make your own. Slice the polenta and layer it in the pan like you are making lasagna. Layer of sauce, layer of polenta, layer of veggies (spinach and mushrooms are our favorite), layer of sauce, layer of cheese (whatever - ricotta, mozarella, feta - you can also mix 1/2 tofu, crumbled, with ricotta or mozarella), then do another of all the layers again. Bake on 350 for 45 minutes or so.

Oh girl! I AM talking to you!!!! LOL. I am talking to anyone who knows any recipes for me! I cannot, cannot, cannot keep spending all this money on groceries for crap foods....convenience food......)o: I gotta learn to cook and make things......)o: THANK YOU all for the wonderful recipes....keep 'em coming!!!! I am printing them all out!!!!! You have NO idea how much help I need. LOL. I am seriously hopeless..............

What's polenta? Pork sausage, right? (I am veg so don't eat meat, but just curious!) (o:

Denise, if it makes you feel any better, I was NOT a cook. I learned by asking others. I don't really like cookbooks because they usually have a million ingredients and are too labor intensive, plus who has time to test all the recipes. I ask friends what they eat, not their fancy, special meals, but their everyday, simple, few ingredient meals.


My favorite recipes links:
http://www.motherspirit.net/recipesindex.html
All recipes posted by mamas. Lots are really simple. Many of the ones I posted above are from there. We need one of these at AW.

http://www.allrecipes.com
Nice search feature, has reviews. Not alternative and often not healthy, but I have gotten really good at converting recipes to healthy, cheaper alternatives. You can also search by ingredients, which is nice if you have some stuff that needs to get used.

Start small, take baby steps, you will get really good at cooking healthy dinners every night.

Originally posted by ~Denise~
What's polenta? Pork sausage, right? (I am veg so don't eat meat, but just curious!) (o:

It's not sausage, it's a corn meal mush. You can buy it in bulk at Fred Meyer. I don't really know the specifics, but it is more coarse that regular cornmeal. It is excellent with spagetti sauce or chili on it. HTH's a little, and the name does sound like a sausage!

Oh, wow, really Rachel? Cool! I will check that out....I swear there's a sausage, meat, called polenta too. LOL.

Allison, thank you! That does make me feel better.....I swear, I was about ready to let dh know I'd be gone for a week while I visited some of you healthy cookin' AW Mamas in your home and watched you all make dinners and such. (o:

Originally posted by ~Denise~
Oh, wow, really Rachel? Cool! I will check that out....I swear there's a sausage, meat, called polenta too. LOL.

Allison, thank you! That does make me feel better.....I swear, I was about ready to let dh know I'd be gone for a week while I visited some of you healthy cookin' AW Mamas in your home and watched you all make dinners and such. (o:

Eeeewwww! Pork sausage! <gag> I buy ours in the bulk section at the co-op. They have organic for super cheap. The cooking directions are right on the bulk bin. They also sell it ready made in different flavors. I buy the garlic/basil when it is on sale. It is still a little more expensive than the dry stuff, but I can never get mine to taste quite as good as theirs. I just slice it, brush a little olive oil on it and bake it until it is a little crispy on the outside. My family loves it with salsa or spaghetti sauce on it.

You are welcome to come up here and spend time whenever you like, Denise :) You should come when Bernice is visiting, I think she is a better cook than me.

Denise, are you a regular veg? Or are you vegan? I have a ton of great recipes either way and most of them can be adjusted depending, kwim? We had veggie chile for dinner tonight that is awesome, we all loved it so much we ate the whole pot :p

It was really easy to make too, and pretty whole foods. There are certain things that I used canned like stewed tomatoes. Do you use TVP? That's what I used as my "meat" it has that ground beef texture.

tvp (reconstituted to be about 2 cups.
1 cup pinto beans that were soaked over night and simmered for about 1-2 hours, drained
2 cans stewed toms
2 tablespoons spanish olives chopped
1 tablespoon garlic, chopped
1/2 med oinion chopped
1 tblespoon chile powder
1 tsp chile flakes
1 tsp cinnamon (my secret ingedient, lol)

Saute the tvp onion and garlic and olives in a bit of oil til brown then add everything else and simmer a while. Super yummy!

Another fav of mine is curried lentils and I do a lot of variations on this one. It's really easy and fast.

1/2 lb lentils
4 cups water
1/4 cup unsweetened coconut flakes
1/4 golden raisens or chopped tart apples or both, lol!
1/2 med onion chopped
1 tablespoon garlic, chopped
1 tablespoon curry powder (hot or mild, whatever you like)

Saute onion and garlic in a bit of oil add water and lentils, simmer for a while, til they are nearly cooked. Add remaining ingredients and simmer for about 15 more minutes. Add more water if needed. Serve over a steaming mound of jasmine rice.

Black beans are a staple in this house without a doubt. We eat them at least 4x a week. My recipe is as simple as can be.

1 1/2 cup cooked beans drained
1/4 cup mojo de ajo (look in the ethnic foods section)

nuke for a minute and a half, serve over a steaming mound of jasmine rice :D

I'll let you know if I think of more. We do pasta with red sauce a lot too, but I use jarred sauces since I can usually get them very cheap on sale and I tend to stock up during sales.

Denise, you can get Polenta in the bulk bins at Whole Foods, and also Bob's Red Mill makes some. They often have the Bob's Red Mill stuff in the regular grocery stores. Unfortunately, my family did NOT like Polenta. LOL

Oatmeal for breakfast is a yummy whole food!

I just recently learned to cook, although I'm not that good yet. Gosh, I really never thought I would learn to cook. I always thought I'd hate it.


Soups are easy, but I don't make them in the summer. I can't believe I used to buy canned soup! Soup is so easy and cheap to make, not to mention healthier and better tasting that way.

I think all the convenience foods in the grocery stores are for people who never learned to cook. I used to buy those mashed potato flakes. You know how easy it is to make mashed potatoes?! I didn't know before!

Here is my fave veggie meatloaf recipe. I use brown rice and I like tomato sauce instead of ketchup on top. I use canned tomato sauce- I'll have to try some of the recipes on this thread.

http://vegetarian.allrecipes.com/az/imittinmtlf.asp

Originally posted by arasmama


You are welcome to come up here and spend time whenever you like, Denise :) You should come when Bernice is visiting, I think she is a better cook than me.

Aw shucks...you are too sweet. I USED to be a REALLY good cook, but I am in SUCH a funk latley. My poor husband has done most of the cooking since I got pregnant since I can't stand to smell the food, and I was sick for so long. We have been eating out way too much because of it and WASTING money. We have agreed that once we move we are going to get inspired again, hopefully having a grocery store that carries more than 30 odd organic items that are all pretty bland and uninspiring will help in this area?!

My family isn't crazy about polenta either, but they will eat it a couple of ways: Sauteed in a small amount of oil and topped with black beans, cotija cheese, cabbage, and salsa (like a tostada), or sauteed in butter and topped with maple syrup.

I like to cook, and love whole foods, but also like easy prep. I make rice in a rice maker. I make beans in a pressure cooker; I can soak them the night before to reduce their gas causing abilities, or just do them without soaking.

Simple bean meals I make at home are bean tacos with homemade beans, and sometimes with Yves Veggie Ground Round sauteed with onions and potato (diced really fine...it's a Mexican thing). I just steam corn tortillas in the microwave; they aren't any more pocessed than if you make them yourself. We also sauteed spinach and add some beans and bean broth for a simple winter meal. I also make this casserole with leftover beans (and rice...I plan the leftovers to make this):

Pinto-Cheese Casserole

1 1/2 C. cooked brown rice
2 C. cooked beans
1 C. shredded cheese (I use a 4 cheese blend)
3/4 C milk (any)
2 whole eggs or 3 egg whites
1 t. ground cumin
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. salt

Preheat over to 350 degrees. Lightly oil a 1 qt. casserole.

In a large bowl combine rice, beans, and cheese. Mix well.

In another bowl combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place into prepared casserole. Press mixture down gently with the back of a spoon.

Bake uncovered 35 minutes or until set.

Let stand 5 minutes before serving.


Kimberly

THIS is a great thread and last night i took allisons polenta idea w/ the spag sauce and used tvp veggie chili instead and even my dh really liked it! easier and more whole food than making cornbread i think
:)

for dinner tonight. It was really good! And it was really easy - easier than with noodles since there's none of that boiling and trying to lay them down without breaking them.

I used jarred spaghetti sauce though, and I used the premade polenta. Next time I'll try the homemade sauce. YUM!

Thanks for sharing, Allison!

I made Allison's African beans for dinner tonight. They were sooo good! I added chicken to it for dh (serious carnivore). Very very yummy.

Thanks for sharing, Allison!

Originally posted by ~Denise~
Oh, wow, really Rachel? Cool! I will check that out....I swear there's a sausage, meat, called polenta too. LOL.



I think you're talking about chorrizo (sp?) -- it's a Spanish spicy sausage.

Here's a couple of no-brainers for ya that are staples at our house...

pasta sauce
1 28oz can whole tomatoes
1 15 oz can tomato sauce
6-10 cloves fresh garlic or 1 tsp garlic salt
1 tsp salt
1-2 tablespoon olive oil

throw it all in a pot, bring to a boil and then simmer for 20-30 minutes. then mash up the whole tomatoes so they aren't so chunky. i use a stick blender thing, but a potato masher works too. if you want it thicker, add a can of tomato paste.

we call this one white pasta :)

prepare a pound of pasta -- shells work best, or penne, rigatoni, long noodles don't work as well for this one.

in a large bowl combine
1/4 cup olive oil (or less if you are watching your fat)
1 /2 tsp salt
black pepper to taste
1-2 tsp dried basil (fresh basil tastes so much better, use 3X more if you're using fresh)
6 or so cloves fresh garlic

when the pasta's done throw it in the bowl and coat the noodles, then add diced fresh tomato. yummy :) also good w/cubed mozzerella (fresh mozzerella is to die for in this recipe, but hard to come by)

for mexican night we always use this one
2 15 oz cans black beans (liquid too)
2 tsp cumin
2 tsp chili powder
1 tsp salt

warm it up and let it simmer for awhile to thicken up the juice

and if you have more time you can saute a cut up onion and fresh garlic in a little oil before you throw the beans and spices in the pot. i always top this w/fresh salsa and we eat it w/corn chips

fresh salsa
1 28 oz can whole tomatoes
2-4 fresh jalepenos
1 large onion
1 tsp salt
6 or more garlic cloves (or you could use garlic salt, probably 1/2-1 tsp)
fresh cilantro

throw all the ingredients (except cilantro) in a food processor and pulse a few times to cut everything up (a blender will chop up hte tomatoes, but probably not the other ingredients). put in a pot and bring to a low boil and then reduce heat and simmer for 20 to 30 minutes. let it cool for about 10-20 minutes and then add the fresh cilantro. cooking the cilantro will take away the flavor

that's all i can think of for now :)

bump

I made Kimbermama's Pinto-Cheese Casserole last night for dinner it was very yummy. DH said to add it to the rotation. :)

Thanks for sharing such a quick and yummy recipe.

Oh, I made the Pinto-Cheese casserole a couple of weeks ago, and it was great. Both kids *and* dh liked it, which is quite rare LOL