Chicken and Lentil Loaf

With the rising cost of meat, lentils are a great way to stretch your ground meat even further! 

Chicken and Lentil Loaf

Ingredients

• 1 pound ground chicken breast
• 2 cups cooked lentils
• 2 eggs
• 1 sleeve saltines, crushed (I used Whole Wheat)
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 carrots, shredded
• 1/3 cup milk
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup

Preparation

Place all ingredients (except the ketchup) in a large mixing bowl. Mix well to combine. 

Place the mixture in a loaf pan. Spread the ketchup over the top of the loaf to cover well.

Bake at 350 degrees for 1 hour, or until cooked through.

Makes 6-12 servings, depending on how big or small you like your servings!

Whole Wheat Peanut Butter Banana Pancakes

Looking for a stick-to-your ribs breakfast? These pancakes are great! The peanut butter and the banana in them makes them more filling - with the desire to eat less at one sitting!

Whole Wheat Peanut Butter Banana Pancakes

Ingredients

• 2 cups whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 cups milk
• 1 1/2 teaspoons vanilla extract
• 2 eggs, beaten
• 2 bananas, mashed
• 1/4 cup peanut butter (chunky or creamy, your choice)

Preparation

Add all dry ingredients to a large mixing bowl and mix well to combine. Add wet ingredients in order listed, whisking/blending as you go until all ingredients are combined and batter is no longer lumpy.

In a pre-heated skillet (or a griddle), pour a scant 1/4 cup of batter. Cook until very bubbly, then carefully flip over to the other side. Cook until the pancake is cooked through.

Makes roughly 22 pancakes.

Finish off with your choice of topping - More peanut butter, fruit preserves / jam, apple butter, butter, syrup, honey, etc!

Note: I use my Kitchen-Aid mixer for this recipe. I add all of the ingredients (un-prepped) and mix using the whisk attachment until the batter is no longer lumpy.

Lentil Taco Filling

We're still LOCO FOR LENTILS!!!  :)

Lentil Taco Filling

Ingredients

• 1 large onion, chopped
• 3 garlic cloves, peeled and minced
• 1 tablespoon olive oil
• 2 teaspoons chicken bouillon*
• 3 cups water*
• 1 cup dried lentils
• 1 tablespoon mild chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1 1/2 cups salsa
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

Saute onion and garlic in the olive oil until softened.

Wash and sort lentils. Place in a large pot and add the water, bouillon, onions, garlic, spices and salsa. Bring to a boil. Reduce heat, cover and simmer until lentils are softened. Remove lid and cook uncovered until desired consistency.

Serve up your Lentil Taco Filling in taco shells (or in a taco salad) topped with your favorite toppings!

Makes 12 servings

* You can use 3 cups prepared chicken broth instead of the 2 teaspoons bouillon and 3 cups water. (I just went the lesser expensive route.)

Vegan Peach Cobbler

Vegan Peach Cobbler

Ingredients

• Filling
• 8 peaches, sliced and pit removed
• 1/2 teaspoon unflavored liquid stevia
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 tablespoon water
• Topping
• 1 cup old fashioned oats
• 2 tablespoons arrowroot powder or cornstarch
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 1/2 tablespoons coconut oil
• 1 tablespoon stevia powder
• 1 teaspoon vanilla extract
• 1 tablespoon pure maple syrup

Preparation

Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray. Combine all filling ingredients in a bowl and mix well. Evenly spread in the bottom of the baking pan.In a separate bowl, combine all crust ingredients except the maple syrup. Mix well until it  reaches a crumbly consistency. Crumble the topping mix onto the filling mix in the baking pan. Cover with foil and bake for about 40 minutes. Uncover and drizzle the maple syrup over the top. Continue baking for another 20 minutes. Remove from the oven and let cool before serving.

Makes 8 servings.

Basic Tomato Sauce

Basic Tomato Sauce

Ingredients:

• 28 ounce can crushed tomatoes
• 10.75 ounce can tomato puree
• 6 ounce can tomato paste
• 1 tablespoon italian seasoning blend  
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 3/8 teaspoon salt 

Add all ingredients to a saucepan and mix well. Cover and cook on high until mixture starts to bubble. Promptly turn to medium-low and let simmer for 20-30 minutes.

Use for lasagna, pasta, marinara, pizza, etc.!


If you prefer to make your tomato sauce from fresh tomatoes, check out these recipes:

• Fresh Roasted Tomato Sauce