Quinoa Pizza

2 1/2-3cups cooked quinoa
2 eggs
1/2tsp dried basil
1/2tsp dried oregano
1 large clove garlic- crushed
1 - 1 1/2cups shredded mozzarella

Preheat oven to 450 degrees. Oil baking sheet. Mix above ingredients together in a large bowl saving out 1 cups mozzarella. Press crust mixture down and spread evenly in a 10x15 baking sheet. Bake 20mins. Add sauce, saved mozzarella cheese and toppings of your choice. Bake another 15 - 20mins.

I found this recipe on a blog that I read regularly. We have come to really like this as an alternative to a traditional pizza crust.

Black Bean Salsa

1 can black beans- drained
1cup onion- chopped
1 cup red pepper- chopped
1/2cup english cucumber, chopped
1 clove garlic, minced
1 can shoe peg corn or white corn- drained
1/4 fresh parsley, chopped
1 Tbsp olive oil
2 tsp sugar
1/4 cup red wine vinegar
1 tsp lemon juice

Mix first 7 ingredients in a large glass bowl. In a seperate bowl, mix the last 4 ingredients together. Add to veggies/black beans. Mix well. This is a great salsa for summer parties. I generally serve it with tortilla chips as a salsa/dip, but it is also great as a side with grilled chicken or added to a tossed salad.

Spinach Pie

16oz frozen spinach- thaw & squeeze out excess water
5 eggs
2lb part-skim ricotta
salt and pepper to taste
4oz feta cheese, crumbled
grape tomatoes, cut in half

In a large bowl mix spinach, eggs, ricotta and salt &pepper. Spread into a 13x9 pan (glass or metal). (I spray the pan with Pam before adding the ricotta/spinach mixture). Evenly spread feta over the top of the ricotta/spinach mixture. Evenly place grape tomato halves across the top of the feta. Bake at 325degrees for 1 hr to 1hr 15mins. The pie should be firm in the center and slightly beginning to brown around the edges.

This a great recipe to prepare ahead to use for lunches for the week. It pairs well with grilled chicken and a tossed green salad -or is great all by itself. It is light but filling. Also, I generally use more feta than the recipe calls for- sometimes almost double. Cuz everything's beta with feta!

Bean & Bulgur Chili

1.5-2 large onions, chopped
2 celery ribs, chopped
1 large green, red or yellow pepper, choppped
4 tsp olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 Tbsp chili powder
1 tsp oregano
1/2tsp cumin
1/2tsp ground pepper
1/8tsp cinnamon
1/8tsp allspice
2 cans (14.5oz)(no salt-added) diced tomatoes, undrained
1 (14.5oz)can fire-roasted diced tomatoes, undrained
1 (16oz) can kidney beans
1 (15oz)can pinto beans
1 (15oz)can black beans
1 (14oz)can vetegable broth
1/3cup tomato paste
1 cup uncooked bulgar

1. In a dutch oven cook onions, celery and green pepper in oil until tender. Add garlic, cook 1 more minute. Stir in carrots and seasonings, cook another minute longer.

2. Stir in tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Reduce heat; cover & simmer for 30mins.

3. Meanwhile, cook bulgar according to package directions. stir into chili and heat through.
Garnish with a dollup of sour cream if desired.

Yields: approx 10people
Nutrition Facts: serving size=1 1/3cups, 240calories, 3g fat, 587g sodium, 45g carb, 12g fiber, 11g protein

Split Pea Soup

This was from a co-worker who got it from my chiropractor in NYC.
I use a really big pot and double the recipe for this one. I love having the leftovers in the fridge/freezer.
I find that I like a little more pepper than it asks for.
I cook it down so the only thing that is left chunky, is some of the thicker slices of potato and carrots.

Split Pea Soup

3 cups dry split peas
7 cups water
1 bay leaf
2 tsp salt
1 tsp dry mustard

2 cups diced onion
5 cloves of garlic, crushed
3 stalks of celery, diced
2 carrots, diced
1 potato, thinly sliced
ground pepper to taste
4 tbsp red wine vinegar to taste

place split peas, water, bay leaf, salt and dry mustard in kettle. Bring to boil, lower heat, simmer, partly covered, 20 minutes
Add onion, garlic, celery, carrots and potato, simmer partly covered 40 minutes. stir occasionally.
add black pepper and vinegar to taste
serves 6
per serving: calories 370, total fat 3g, saturated fat 0g, fiber 23g, sodium 420 mg, cholesterol 0 mg, carbohydrate 67g

Black Bean / Sweet Potato Skillet

This is one we just started making recently. We found it here. I'm finding that it tastes better the next day. The cinnamon seems to be more pronounced. I also don't think the couscous is necessary.

Black Bean / Sweet Potato Skillet

1 Medium Onion Chopped

1 Tbsp Olive Oil

2 Cans (15oz) Black beans, rinsed and drained

2 Medium Sweet Potatoes Peeled and finely chopped (I try to have a bit more than a 2/1 ratio to the onion) (yes this used to read 3/1 but once I weighed it it was 2.25 x1)

1 can (14.5 oz) Vegetable Broth

1 tsp minced chipolte pepper (I used the Tobasco Brand Chipolte Pepper sauce)

¼ tsp pepper

¼ tsp ground cinnamon (I doubled this the 2^nd time I made it)

1 ¼ cup uncooked couscous

1) In a skillet large enough to hold all of the above ingredients. Saute the onion in the oil until tender.

2) Then add the Beans, Potatoes, Broth, Chipolte Pepper, and Cinnamon.

3) Bring to a boil, reduce heat, cover and simmer for 25 minutes.

4) Uncover and simmer (stirring occasionally) 5-10 minutes or until potatoes are very tender and the mixture has thickened.

5) Prepare Couscous as per package instructions. Serve with the Mixture.

Yield: 5 Servings

1 Cup mixture + ½ cup Couscous is roughly

294 Calories, 3g Fat, 727mg sodium, 54g carb, 10g fiber, 12g protein.