Black Beans and Rice from Lisa Peacock
4 1/2 cups beans, 3 cups rice (6 to 8 servings)

1. Prepare and cook 1 lb. uncooked black beans (2 1/4 cups), water as needed
2. Saute onions and garlic in oil and add to beans while cooking:
   1/4p olive oil
   1 medium onion, chopped
   2 cloves garlic, minced
3. Cook separately:
   3 cups cooked brown rice
   2 hard boiled eggs (optional)
4. Add to beans during last 20 minutes of cooking:
   1/4 cup wine vinegar
   2 Tablespoons honey
   1/2 teaspoon cumin powder
5. Meanwhile, cook until just tender but still bright green in a little water, about 3 minutes in skillet or 1 to 2 minutes in the microwave 1 green pepper, diced
6. Season the beans to taste with up to 1 1/2 teaspoons salt (optional)
7. To serve: Mound cooked rice in center of serving platter. Top the rice with red onion rings. Fold green pepper into beans and mound around base of rice. Peel and cut the eggs into 6 wedges each and arrange them between the rice and beans; garnish eggs with paprika. Garnish with lots of fresh parsley sprigs.

Tamale Pie from Laurie Moody

28 oz. can of stewed tomatoes
1/3 cup diced green pepper
1/3 cup diced red pepper
1/3 cup diced onion
1 pkg. taco seasoning
3 cups frozen corn (or one can)
About 3 cups cooked pinto beans
2 boxes of Jiffy® Corn Muffin Mix

1. Place tomatoes, peppers, onions, and taco seasoning into a skillet sprayed with Pam.
2. Cook, stirring frequently until vegetables are soft.
3. Add frozen corn and beans and cook on simmer ten more minutes.
4. Prepare Jiffy Mix according to package directions.
5. Pour tomato mixture into 9x13 baking pan sprayed with Pam, and then pour cornbread mixture on top.
6. Bake at 375 for 25-35 minutes, or until cornbread is lightly browned.

Tomato Lentil Stew from Lisa Peacock

1. Place together in large soup pot:
   5 cups water
   28 oz. can (3 1/2 cups) stewed tomatoes
   1 cup uncooked lentils
   1/2 cup uncooked barley
   1 small onion chopped
2. Bring to a boil for 3 minutes. Reduce heat to a very gentle boil for about 30 minutes.
3. Add and continue cooking at very gentle boil for about 20-30 minutes longer or until vegetables are just tender but bright in color the following:
   2 ribs chopped celery
   1 carrot thinly sliced or diced
   2 Tbls soy sauce (Kikkoman lite is the best)
   1/4 tsp ground cumin
   1/4 tsp basil
4. About ten minutes before the end of cooking time add in 1 small diced zucchini
   Note from Laurie: One variation on this recipe--stir in 2 small cans of tomato paste at the end of cooking time and heat through. This thickens the mixture enough to use as an excellent burrito filling, a topping for taco salad, or "sloppy joe" mix. A package of taco seasoning may also be substituted for the cumin and basil.

Spinach Lasagna from Laurie Moody

1 box lasagna noodles
1 can prepared spaghetti sauce
1 pkg. fresh spinach (about 8 cups)
8 oz. Fat free or lite sour cream
16 oz. Fat free Ricotta Cheese
1 can Low Fat Cream of Mushroom soup
1/3 cup. Parmesan Cheese
1 1/2 cups Mozzarella Cheese divided (save 1 cup for topping)
2 tsp. Garlic Powder
2 tsp. Italian Seasoning

1. Prepare noodles according to directions on box (I prefer to undercook them by a few minutes as this makes them easier to handle). Drain and rinse, then leave in pot in cold water.
2. Wash spinach and remove stems and drain thoroughly.
3. In large bowl, mix sour cream, Ricotta, soup, Parmesan, Mozerella, garlic, and Italian seasoning. You may prefer more or less of either herb (I am sure I use more than 2 tsp. of each!).
4. Spray lasagna pan (mine is bigger than 9x13--I think about 12x15), with Pam or other non-stick spray.
5. Put a thin layer of sauce on bottom of pan and line with one layer of noodles.
6. Put a triple layer of spinach leaves (it will cook down) and drizzle with sauce.
7. Put another layer of noodles and top with cheese mixture.
8. Put another layer of noodles and top it with another layer of spinach drizzled with sauce.
9. Top with final layer of noodles and evenly spread sauce on top.
10. Sprinkle with mozerella cheese.
11. Bake at 350 degrees for one hour. You may have to cover cheese for half of this time so it will not brown too much (or wait until 30 min. has passed before you add the cheese on top.
    Optional: add two cups cooked and drained broccoli to the cheese layer. Substitute one layer of the spinach for a layer of sliced zucchini (1/2 in. thick) that has been steamed.
    Note: I created this recipe when trying to come up with a good spinach one. All the others I had tried were too loaded with onion. I was also trying to come up with a low fat recipe that tasted good! The sour cream helps cover the blandness of the fat free Ricotta. :-)I have had rave reviews on this recipe. In addition, the cheese mixture is the same for the stuffed shells (recipe follows) and it keeps well. I usually make a double batch and save half for the stuffed shells and do them a week or so later.

Stuffed Shells from Laurie Moody

1 box of large pasta shells
1 lb. Bag of broccoli, cooked and well drained
1 can prepared Spaghetti Sauce
8 oz. Fat free or lite sour cream
16 oz. Fat free Ricotta Cheese
1 can Low Fat Cream of Mushroom soup
1/3 cup. Parmesan Cheese
1 1/2 cups Mozerella Cheese divided (save 1 cup for topping)
2 tsp. Garlic Powder
2 tsp. Italian Seasoning
Optional: add in 2 cups of cooked, diced chicken.

1. Cook large shells according to directions on box. Drain and rinse, then leave in pot in cold water.
2. Mix all other ingredients in large bowl.
3. Use a large spoon to fill each shell (about two tbls per shell).
4. Arrange filled shells in pan and then drizzle with prepared Spaghetti Sauce.
5. Spray large baking dish with Pam (at least 9x13), and bake at 375 degrees for 30 minutes.
   Note: I use the fat free sour cream and low fat cream of mushroom soup to fill in texture and flavor from using fat free Ricotta. This is very good and low fat. You can also use this recipe to make lasagna rolls.

Pasta Fagioli from Lisa Peacock

2 ribs celery chopped
1 large onion chopped
8 oz. beef bullion plus 3 cups water
1 can Navy beans drained and rinsed (or use cooked dry beans)
1 can peeled tomatoes diced
2 tsp. Garlic
1 1/2 tbls chili powder
1 tsp. Oregano
1 tsp. Basil
1 Bay leaf (remove before eating)
1 carrot finely chopped
1 cup uncooked Spiral pasta
Optional:
1/2 can black olives, sliced (optional)
add 1 pound of stew beef at the beginning. Cook in stock pot first, and then add other ingredients.

1. Using stock pot, bring celery, onion, broth and water, beans, tomatoes, and herbs to a boil.
2. Cook for 20 min. at med-med high heat.
3. Add carrots and pasta bring back to a boil. Cook at a very gentle boil for ten min. stirring occasionally.
4. Add olives (if desired) and cook for 5 more minutes.

Vegetable Scramble from Laurie Moody

4 eggs
1/2 c. Fresh broccoli
1/2 c. Fresh mushroom
1/2 c. Roma tomatoes
2 slices onion finely chopped
1/4 green pepper finely chopped
1/2 tsp. Garlic powder
salt and pepper to taste
1 cup sharp cheddar cheese

1. Spray skillet with Pam.
2. In a bowl, beat eggs until light and fluffy.
3. Add in other ingredients except cheese.
4. Pour into skillet over med-med high heat and scramble. When eggs are mostly cooked, add in cheese.
   Note: I created this one when Steve wanted quiche one night and I was too lazy to make a crust! We like this on a Sunday night after church.

Layered Mexican Casserole from Laurie Moody

6 corn tortillas (taco size)
1 can pinto beans drained and rinsed
1 can chopped tomatoes with juice
1 can corn
1 cup salsa
1 pkg. Taco seasoning
1 c. Sharp cheddar cheese
Serve with sour cream and/or guacamole

1. Mix together in a bowl the beans, tomatoes, corn, salsa, and taco seasoning.
2. Spray a square baking dish (8x8) or a round one if you have one that will accommodate the tortillas.
3. Place one tortilla on the bottom of the dish, and spread one fifth of the filling on top of it and then sprinkle cheddar cheese on top.
4. Repeat the layers ending with a tortilla on top with cheddar cheese sprinkled on top.
5. Bake at 350 degrees for 30-40 minutes. When you serve it, slice it like a pie. This is a good, quick meal.
   Note: This is another recipe I came up with "under fire!" I wanted something quick and different from our usual fare. My family loves it.

Enchiladas from Laurie Moody

1 pkg. of Corn or Flour Tortillas
4 cups cooked brown rice
2 cups cooked pinto beans
1 jar salsa (2 cups)
1 tsp. Garlic powder
1 cup sharp cheddar cheese divided (one cup for topping)
Enchilada Sauce Mixture, divided:
1 can Enchilada sauce, 1 can Tomato Soup, and 1 can Cream of Mushroom Soup

1. Spray 9x13 baking dish with Pam.
2. Mix together the rice, beans, salsa, garlic powder, and cheese in a bowl.
3. Add enough of the Enchilada Sauce Mixture for a nice consistency (about 1/3 of it).
4. Place an even amount of the filling in each tortilla placing it seam side down in the baking dish.
5. When dish is full, pour the remaining enchilada sauce soup mixture evenly over the rolled tortillas.
6. Sprinkle cheddar cheese on top. Bake at 350 degrees for 20-30 min. or until cheese is melted and lightly browned.
   Note: I came up with this recipe when trying to create a vegegtarian enchilada that had good taste and texture. My family loves them!

Blue Ribbon Chili: Vegetarian Style from Lorna Grooten

2 tsp. extra virgin olive oil
1 large clove garlic
1 onion, minced
1 med. carrot
3 cups cooked pintos
2 cups chopped canned tomatoes
1/4 cup tomato sauce
1-1/2 cups corn
3 tsp. paprika
1 tsp. cumin
3/4 tsp. chili powder
1/2 tsp. salt
Optional: add chili peppers if you want it really spicy!

1. Saute garlic, onion, and carrots in oil until soft.
2. Add remaining ingredients and simmer for 45 minutes to an hour.
   Note: We like to eat this with homemade cornbread.

Walnut-Oatmeal Burgers from Laurie Moody

1-1/2 cups walnut pieces
1 cup rolled oats
2 eggs, slightly beaten
1/4 cup milk
1/4 cup onion, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup green pepper, finely chopped
1/4 cup fresh mushrooms, finely chopped
1/2 tsp. Italian seasoning
1/2 tsp. garlic
1/2 tsp. salt
freshly ground black pepper to taste
Oil to brown patties
1-1/2 cups vegetable stock

1. Grind walnuts in blender and combine with other ingredients except oil and vegetable stock.
2. Shape mixture into patties, adding a little bit more milk if needed for consistency.
3. Brown patties on both sides in a lightly oiled skillet, then pour the stock into the skillet and bring to a boil. Reduce heat and simmer, covered, for 25 minutes.
   Note: you can also crumble this mixture up for sloppy joes, chili, spaghetti, etc.

Lentils 'N Onions from Judith

1-1/2 cups dry, lentils, rinsed
3/4 cup long grain brown rice, rinsed
6 cups water
6 cups onion, in 1/4 in. half-round slices
3 oz. olive oil
1-1/2 tsp. salt
black pepper, freshly ground is best

1. Bring lentils, water, and salt to a boil. Once boiling, stir in rice and pepper, turning heat to low. Cook for 40-45 min.
2. While lentil mixture is cooking, peal and slice onions. In large skillet, heat oil over medium heat, add onions and stir frequently until onions are brown. Set aside two heaping tablespoons of onions for topping.
3. Add cooked lentil and rice mixture to the cooked onions. Simmer until some of the liquid evaporates, stirring frequently, until the mixture is thick and creamy (about 5-10 min.).
4. Remove from heat and stir vigorously for one minute. Spoon into two pie pans and set aside for 5-10 minutes until the top is firm to the touch. Add reserved cooked onions as garnish.
   Note: Serve alone; accompanied by a salad; with very bright, chopped vegetables with parsley and lemon; or top with finely chopped tomatoes and parsley.