Tamale Lentil Casserole

Ingredients:
1 tbsp. olive oil
3 cups water
2 cloves garlic, minced
1 (14oz) can tomato sauce
1 large onion, chopped
11/4 cups lentils
1 bell pepper, chopped
1 packet taco seasoning mix

Corn Bread Topping:
3/4 cup yellow cornmeal
3/4 cup white flour
1 tbsp. sugar
11/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg or 1/4 cup egg substitute
1 cup nonfat plain yogurt
2 tbsp milk
1 tbsp vegetable oil

Directions:
Heat oil in 3qt+ pan over medium heat. Cook onion, pepper, and garlic in oil until tender.

Stir in water, lentils, tomato sauce, and seasoning. Bring to a boil.

Reduce heat and simmer, partially covered, for 35 minutes.

Preheat oven to 400F. Grease 3qt+ baking dish.

Mix cornbread toppings together in a medium bowl.

Spoon lentil mixture into baking dish and spread corn bread topping evenly over the top.

Bake, uncovered, for 15-20 minutes or until topping is golden brown.

Serves 8

Pumpkin Quiche

Ingredients:
1/2 cup Swiss cheese or similar cheese substitute, shredded
1 9" pie crust
1 cup low fat milk, or soy milk
2 eggs, or 1/2 cup egg substitute
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. allspice
1 cup pumpkin puree

Directions:
Preheat oven to 400F.

Sprinkle cheese over bottom of pie crust.

Whisk together milk, egg, thyme, salt, pepper, and allspice. Blend in pumpkin. Pour mixture over cheese in crust.

Bake 10 minutes.

Reduce heat to 350F and bake an additional 45 to 50 minutes (until filling has set and knife inserted in center comes out clean).

Cool at least 10 minutes before slicing and serving.

Makes 6 servings

Hearty Lentil Stew

Ingredients:
11/2 cups dried green or brown lentils
4 cups water
1 large onion, diced
2 stalks celery, chopped
1/2 tsp. dried tarragon leaves
1 (15oz) can tomato puree
2 tsp. salt
3/4 tsp. ground black pepper
1 tsp dried thyme leaves
3 cloves garlic, minced
Fresh greens (spinach, kale, etc) optional


Directions:
Combine lentils, water, onion, carrots, and celery in large pot and simmer for 21/2 hours.

Stir in tomato puree, garlic, salt, pepper, thyme, and tarragon. If desired add fresh greens.

Heat through and serve immediately with fresh bread and salad.

Grilled Veggie Sammich

Ingredients:
1 small eggplant, sliced lengthwise into 1/2" slices
1 zucchini, sliced lengthwise into 1/2" slices
1 red pepper cut into quarters, lengthwise
1 small red onion, cut into 4 slices
2 portobello mushroom caps, halved
1 long loaf french bread or large ciabatta loaf
4 oz Swiss cheese
Olive oil
Salt and pepper to taste

Sauce:
3/4 cup olive oil, melted butter, or spray butter substitute
1/2 lemon, juiced
dried cayenne pepper to taste
1 clove garlic, crushed with skin removed
2 tbsp thyme leaves
2 tbsp parsley leaves
2 tsp chopped chives

Directions:
Brush olive oil onto the veggie slices. Sprinkle with salt and/or pepper if desired.

Place veggies on a hot grill and cook until tender.

Cut bread into 4 individual sandwiches (8 slices).

Mix all ingredients for sauce, spread onto insides of bread (top and bottom).

Stack cooked veggies evenly onto sauced bread. Top with cheese.

Place under broiler until bread is crispy and cheese is melted.


Makes 4 sandwiches

Sweet Potato Enchiladas

Sauce

• 1 15-oz. can tomato sauce
• 1 ¾ cups vegetable broth
• 2 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano

Filling

• 1 Tbs. extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 ½ lb. sweet potatoes, peeled and diced (3 cups)
• 1 15-oz. can diced tomatoes, drained
• 1 16-oz. jar prepared medium salsa
• 2 cloves garlic, minced (2 tsp.)
• 1 chipotle chile in adobo sauce, drained and minced
• 1 15-oz. can black beans, rinsed and drained
• 8oz shredded cheddar divided

Enchiladas

• extra virgin olive oil, for brushing baking dish
• 16 6-inch corn or flour tortillas
• 2 limes, cut into wedges
• 1 avocado, sliced
• ½ cup sour cream, for garnish, optional
• Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of cheese, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and cheese. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

Serves 8 (makes 16 enchiladas)