Chicken Rice Bowl

In a big pot, heat:

teriyaki chicken, diced
a can of garbanzos
a bag of frozen veggies
a small box of frozen pea pods
3/4 cup frozen peas
1 cup chicken broth
crushed red pepper flakes
1 T ginger
1/3 c teriyaki sauce
1/3 c okonomiyaki sauce

Serve over brown rice.

White Bean Stew

In the crock pot, on low for about 3 hours:

3 cups cooked, diced chicken
2 cups chicken broth
2 cups shredded carrots
2 cans white beans, rinsed and drained, with one can mashed
some seasoning salt
a little brown rice

Chicken Burritos

Put in the crock pot on low:

two still-frozen chicken breasts
a cup or salsa or a can of diced tomatoes
some Ranch salad dressing

Serve in burritos with rice and cheese.

Spanish Rice

In the rice cooker:

2 c brown rice
a little veg oil
a squirt of ketchup
some adobo seasoning
a little turmeric

Split Pea Soup

I'd never eaten split pea soup before, but I absolutely loved it--one of my all-time favorite soups now.

Put in crock-pot on high for five hours:

1 lb. dried split peas
2 c diced onions
1.5 c diced carrots
1 c diced celery
2 t garlic
1/2 t pepper
3 chicken bouillion cubes
7 cups of water
2 cups of diced ham

I added a little seasoning salt, too.

Mulligatawny Soup

In the crock pot:

7 cups of broth
2 diced apples
1 can of diced tomatoes
1 onion
5 stalks of celery
2 T butter
3 diced carrots
3 cups diced chicken

In a cup, mix 1/4c flour with 3T curry powder. Add enough water to make a paste and then add to the crock pot.

Cook on low for many hours.

Serve over rice.

Tostadas

I'd never made tostadas before. Everyone loved them--even all three boys.

(1) In a saucepan, mix 1.5 cups of cooked, diced beef with some lemon juice, adobo seasoning, chipotle tabasco, and a can of refried beans.

(2) Layer on a tostada: beef and bean mixture, finely diced lettuce, shredded cheese, and salsa.

Sausage and Zucchini

This was easy:

Saute sliced zucchini, yellow squash, and kielbasa in a little Italian dressing. Serve with homemade flat bread.

Creamy Spinach Pasta

I can't believe my kids ate this! All of them!

1. Cook one pound of whole wheat rigatoni.
2. Cook two bags of spinach until it all wilts. Dice.
3. Mix the spinach and pasta with one jar of alfredo sauce (or homemade alfredo), one can of Italian tomatoes, and one container of ricotta.
4. In a small bowl, smash a cup of crackers along with a bunch of garlic and a little olive oil.
5. Put pasta in casserole pan and top with topping.
6. Bake at 400 for half an hour.