Yes WE Did

Barbecued Lentils

Easy, and loaded with fiber, this is a great take-along for a vegetarian potluck or picnic.

2 tbl olive oil
1 medium chopped onion
3 cloves minced garlic
2 tsp chili powder
1 tsp mustard powder
4 cps vegetable broth
1 large can Muir Glen Crushed Tomatoes 16 oz
3 tbl balsamic vinegar
2 tbl Dijon mustard
2 tbl nectar or honey (withhold for vegans)
1 tbl dried thyme
1 tbl dried marjoram
1 tbl celery salt
1 pound dry lentils, soaked in water overnight (if you don't soak, double the cooking time)
1 can black or kidney beans
4 cps fresh spinach
Ground black pepper and additional salt to taste

Heat olive oil in a 2-quart saucepan over medium heat. Add onion and sauté until softened and translucent, about 3 minutes. Add garlic and spices and sauté until fragrant, about 1 minute; do not brown garlic.

Add everything else but the beans, stir well, and bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, but intact, about 15 minutes. (Lentil cooking times vary, so if needed, add an additional ¼ cup water and simmer for 5 minutes longer if lentils are not tender. Note that you don't want a finished product of a runny soup, but more a thick lentil chowder). Add the beans and spinach to finish off. Season with salt and pepper.
Lentil Factoid: Lentils are very high in folic acid. One cup of cooked lentils provides 90 percent of the daily recommended intake for adults.

Black Bean & Mushroom Tortillas

Saute a handful of mushrooms in 1 tbl olive oil and a dash of salt. When the mushrooms are ready, add 1 cup of rinsed black beans, and 1/2 cup of salsa to warm the mixture through. Fill one side of a whole wheat tortilla with the mixture, and spread 1-2 tbls hummus on the other side. Rollup and munch. Delish! No pic, because I ate it up so quick!

Quick Snack! Sliced Ripe Tomatoes with Avocado (add Balsalmic)

The title says it all. Just slice and drizzle. (Tip: 1/4 Avocado and a 3" Tomato = 105 calories).

Easy Pancake Breakfast

*2 pancakes (4" diameter), 1 tbsp Syrup, 1 cup of halved Fresh Strawberries, and handful of Toasted Walnuts. Add 1 Yoplait Light yogurt, and you've got a good balanced breakfast (Tip: 574 calories). *To make things easier, you can now buy a variety of pre-made pancakes and warm them in the microwave for 1 minute.

To toast any kind of nuts: Turn on your oven's Broiler. Line a small cookie sheet with some Aluminum Foil (do NOT spray or grease the foil, the nuts themselves will take care of it). Crush the nuts, and scatter on the cookie sheet. Place under the broiler, and WATCH carefully for 2-3 minutes. DO NOT WALK AWAY, the minute you do, you'll forget, and the nuts will burn like THAT! Taking the extra time to toast your nuts is well worth it, the extra nutty flavors brought out by the heat are delicious.

Quick Snack! Blueberries and Sunflower Seeds

1/2 cup fresh blueberries, sprinkled with 2/3 oz salted sunflower seeds. (Tip: 150 calories)

Roasted Cauliflower

1 head of chopped cauliflower florets, 1 chopped medium onion, 1/2 cup greek olives, and as much minced garlic as you like. Add all to a baking dish with some salt & pepper, and a few splashes of olive oil (or cooking spray). Roast in the oven at about 400 degrees for about 45 minutes, stirring occasionally.

Fried Tomatoes

Olive Oil for the pan, or use vegetable cooking spray
Slice green, or firm red tomatoes about 1/4-inch thick
All-purpose flour to lightly coat tomato slices
Salt and pepper, to taste
Cook over medium heat until browned, two to three minutes on each side. Sprinkle lightly with salt and pepper (you can add herbs such as basil and thyme if desired).

Roasted Green Beans

Here is a yummy and different way to enjoy slightly wilted or woody fresh green beans. Wash about a pound and break off the ends. Throw into a plastic bag and add a tbsp of sesame oil, and 2 tsp soy sauce. Toss until coated and spread on foil lined cookie sheet. Bake in hot oven 475. After 10 minutes, stir and cook another 10 or so minutes until browned. Eat them warm from oven!

Acorn Squash

Squash are truly great when oven-roasted, but in a pinch..the microwave is your friend. (Realize that Acorn Squash is relatively high in natural sugars, so have this only occasionally.) Cut one in half and scoop out the seeds. Add a tsp of water to each half and cover with saran wrap. Microwave both halves for 8 minutes. Carefully uncover and add a little salt/pepper. If eating it for a meal and not as a side, you may want to add 2 tbs ricotta cheese.

Easiest Vegetable Soup Ever

You can probably make this from your pantry and freezer right now, just using leftovers. All you need are a couple cans of broth, and a bag of frozen mixed vegetables. Add 1 can of water, plus all the dried herbs/spices you want (thyme, oregano, garlic powder, salt & pepper, onion soup mix if you want it) and whatever fresh vegetables you have on hand to brighten the flavors. Heat and serve.