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Thai Vegetable Noodles

This is an easy and tasty meal to make for a quick dinner!

Ingredients
1 cup noodles
1/4 cup thinly sliced carrots
1/4 cup thinly sliced bell pepper
1/4 cup chopped broccoli, cooked
handful cashews
1/2 lime

Sauce:
1 teaspoon peanut butter
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey

Cook the noodles according to package directions. Put all the ingredients for the sauce into a small bowl and stir together until fully combined. Toss noodles, carrots, bell pepper and broccoli in the sauce. Add the cashews on top and squeeze the lime over. Serve immediately!

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Banana Waffles

These waffles are easy to make and provide a energizing start to the day. Each waffle maker is different so the amount of batter per waffle and cook times may vary.

Ingredients:
1 ripe banana
1 egg
1 tablespoon canola oil
1 cup Bisquik pancake mix
1/2 cup oats
1/4 cup buttermilk
banana slices
chopped pecans
syrup or honey

Mash the ripe banana in a medium sized bowl. Whisk in the egg and oil. Add oats and Bisquik and mix together. Add buttermilk and stir together. If the batter is too dry add more buttermilk. Pour 1/4 cup of the batter into a preheated and greased waffle iron. Cook for 5-6 minutes until the top is golden brown. Top with sliced banana, pecans and honey or syrup!

Asian Rice with Vegetables

We used some vegetables that we had left over in the fridge but this dish would really go well with a variety of other sorts. Also, the cauliflower was roasted in the oven to make it crispy and brown.

1/2 cup cooked brown rice
1 teaspoon peanut butter
1 1/2 teaspoons soy sauce
1/4 cup sliced mushrooms, cooked
1/4 cup broccoli, cooked
1/4 cup cauliflower, cooked
handful of cashews

Mix together the rice soy sauce and peanut butter in a bowl until well combined. Add in the mushrooms, broccoli, cauliflower and cashews and toss together. Serve warm or cold.

Gingery Stir Fry with Shrimp

This recipe is really easy to make and can be adapted to what you have on hand. We’ve also made it with chicken and it turned out just as good. Tofu or chickpeas can also work as a vegetarian option. We’ve used a variety of frozen vegetable mixes and they have all worked well, so feel free to pick whichever mix you like best.

Ingredients:
2 tablespoon olive oil
1 tablespoon fresh ginger, peeled and chopped finely
1/4 small onion, diced
1/4 lb. shrimp, cooked
1/4 cup raw kale, chopped
2 cups frozen vegetable mix
2 teaspoons low sodium soy sauce
1/2 cup cooked rice

Heat a large frying pan and add olive oil. Saute onion and ginger for one minute. Then add shrimp, kale and frozen vegetable mix. Saute until all vegetables are heated throughout, about 7 minutes. Lower the heat to medium and add in the rice and soy sauce. Mix for 2 more minutes and serve!

Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

Ingredients:
1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

Ingredients:
1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Butternut Squash Farro Risotto

A tasty vegetarian meal!

Ingredients:
1 clove garlic, chopped finely
2 tablespoons olive oil
1/2 butternut squash
1 cup fast-cook risotto
2 cups water
1/2 teaspoon chicken broth powder
1/8 medium sized yellow onion, diced
2 tablespoons shredded parmesan & romano cheese
1/4 cup frozen cranberries
1/3 cup fresh kale, chopped and stems removed
black pepper

Peel and cube the butternut squash. Place on a baking sheet lined with parchment paper and drizzle about a tablespoon of olive oil over the cubed squash. Roast in the oven for 20-30 minutes at 375 degrees until the cubes are soft and slightly brown. In a medium pot, saute the onion in olive oil until the pieces are soft. Add in the garlic and farro and saute for another minute. Add in the water and chicken broth powder. Let the farro cook for at least 10 minutes once the water has started boiling. Boil off any excess water after this, which should only take a couple minutes. Add in the cranberries, kale, shredded cheese and butternut squash. Toss until fully combined and kale is slightly wilted. Top with more cheese and pepper if desired. Serve immediately.

Spinach & Cheese Strata

This recipe is highly adaptable. I used many ingredients that I already had in the fridge, and would have added even more if I had them.  For the bread, I used a store-bought sourdough that was a couple days old, but you could also use Homemade Bread.

Ingredients:
7 eggs
3 cups of bread, cut into one inch cubes
1/4 red onion
1/2 cup spinach
1/4 cup shredded Parmesan cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup milk
couple shakes of pepper

In a large bowl, whisk eggs and milk together. Add the bread and mix until the bread cubes are covered in egg. Refrigerate overnight to allow the bread to be fully soaked. Add the remaining ingredients into the bowl and mix to combine. Bake in an cake or casserole pan for 35-40 minutes at 350 degrees.

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Corn Zucchini Pancakes

Ingredients:
1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

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