1 tsp. oil
1-2 potatoes cubed, skin on
1 can chickpeas, rinsed and drained
1 medium onion, diced
2-3 garlic cloves, minced
1 can coconut milk
1 can tomato puree
1 Tbsp garam masala
1 Tbsp cumin
1 tsp chili powder
1/4 tsp ginger
salt and pepper
1 package frozen or fresh spinach (optional)
Toppings: yogurt, cilantro.
Diced onions and potatoes. Heat oil in skillet and saute onions until translucent. Add garlic and saute one minute. Add all additional ingredients and bring to a boil over medium heat. Reduce heat and simmer until potatoes are soft. Serve over rice. Top with yogurt and cilantro.
Alternatively, after frying the onions and garlic on the stovetop, transfer everything to a crockpot and cook on high 4-5 hours until sauce thickens and potatoes are soft.
This recipe is from Delish Knowledge, a great vegetarian cooking blog. I substitute potatoes for tofu.
3 T olive oil
salt & pepper to taste
4 -6 chicken pieces (I usually use thighs) with bones
1 bulb garlic, peeled
1 cup white wine
3 T chopped fresh parsley or 1 T dried
1 fresh spring rosemary or 1-2 T dried
Pasta of choice (linguine or shells work well; you can also use rice if preferred)
Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cooking over medium heat, brown the chicken on both sides. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. Slowly add wine to the skillet. Stir in parsley and add rosemary. Cover and continue to cook over medium-low heat for 15- 20 minutes. Add more wine if needed. While chicken is cooking, boil water for pasta and cook according to package directions. Drain pasta and place in large dish. Place chicken on top of pasta and pour sauce over chicken & pasta.
I found this recipe via pinterest and it quickly became a favorite. It is very easy to make, and the sauce has a great flavor without any dairy.The flavors would also pair well with mushrooms. From the DietHood blog. Check it out for lots of other tasty recipes!
1 shot vodka
juice from 1/2 pink grapefruit
1/2 c seltzer water
pomegranate seeds to taste
Add ice to glass. Add 1 shot vodka. Add grapefruit juice and seltzer water. Stir. Top with pomegranate seeds. This was our drink of choice for Christmas at the beach in 2015! Light and refreshing.
1 medium head broccoli, cut into florets
1 small head cauliflower, cut into florets
1/2 small red onion, finely chopped
1/2 cup dried cranberries
5 slices bacon, cooked and crumbled
1/2 cup mayo or Miracle Whip
1/2 cup sugar
2 T white vinegar
Mix dressing together in a small bowl. Combine remaining ingredients in large bowl. Toss with dressing to coat thoroughly. Refrigerate for at least 1 hour. Serve cold.
There are many variations of this recipe online. This is the version that my mom used to make and it is always a hit. It is quite possible this came from the back of the mayo container. It is a great side dish to bring to a potluck.
3 cups rolled oats
2/3 cup brown sugar
2 t cinnamon
2 t baking powder
1 t salt
1 c milk (I usually substitute almond milk)
1/2 c melted butter
2 t vanilla
3/4 c frozen (or fresh) blueberries or mixed berries
1/4 c chopped walnuts
In 9×13 baking dish, combine all dry ingredients and mix. Add remaining ingredients and mix thoroughly. Bake at 350 for 30 – 45 minutes .
Somehow baked oatmeal is 1,000% better than regular oatmeal. I think it is the crispiness factor. A 9×13 dish usually lasts for a few days and makes for a quick yet delicious breakfast.
Extra-virgin olive oil
2 large eggplant, about 2 pounds, peeled
Salt and pepper
2 cups tomato sauce or spaghetti sauce of your choice
1 bunch fresh basil leaves
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano or canned Parmesan (you know the one! green can.)
1/4 cup Italian bread crumbs
Peel eggplant (optional – the skin can be bitter but the true lazy man will leave it on) and slice eggplant into 1/8 in thick rounds. Drizzle a bit of olive oil on a baking sheet and lay eggplant rounds flat on sheet and roast at 450 12-15 minutes. Remove eggplant from oven and lower temp to 350. and place about 1/2 the rounds on the bottom of a 9×13 baking dish. Add half of the sliced mozzarella, then pour half the sauce over top, and sprinkle with half of the bread crumbs and half the parmesan cheese. Repeat the layers with remaining ingredients and top with basil. (You can slice the basil or if you are lazy just leave it whole). Bake uncovered for about 20 minutes or until cheese melts and there is a nice brown on top.
This recipe came from Emily George and was adapted from the Food Network version, which would not classify as “easy” although I’m sure its delicious. This version is the lazy man’s eggplant parm and is also quite tasty if I do say so myself!
2 28 ounce cans diced tomatoes, with juice
3 cups vegetable broth
1/2 cup finely chopped onions
1 bag shredded carrots
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 Tablespoons butter
1/2 cup whole milk
Add all ingredients to the crockpot and cook on low for 7-8 hours or high for 5 hours. I have put this completely frozen in my crockpot on high for 8 hours and came home to a delicious meal. Also, the original recipe says to use an immersion blender after the soup is cooked but I have eaten it without blending and it is still delicious (if you like your tomato soup chunky! 🙂 Or if you are just lazy like me). I’ve also added fresh basil just before serving. You could also add the milk towards the end of cooking for a creamier texture.
This is an easy and delicious recipe I found via Pinterest when looking for crockpot meals that I could make ahead and freeze. This recipe is easy enough that you can throw it together the day of without too much trouble if you don’t want to make ahead. The website is called Once a Month meals and has lots of great recipes! Check it out!