Pink Hummus Quesadillas

1 cup dried chickpeas or 2 cans chickpeas, rinsed well

3 Tbsp. lemon juice

1/2 clove garlic

1 tsp. cumin

1 tsp. chili powder

1/2 cup sun-dried tomates packed in oil

1/2 cup salsa or canned diced tomates

1/4 tsp salt

12 corn tortillas

Spinach, chopped

Shredded Mozzarella cheese

Sour cream or Greek yogurt

If using dried chickpeas, cook on low in crockpot, overnight in 3 cups of water.

Blend chickpeas, lemon juice, garlic, cumin, tomatoes, salsa and salt in food processor and blend until smooth.

Place a tortilla on a heated skillet. Add hummus mixture topped with spinach and cheese. Add another tortilla on top. Grill both sides.

Serve with sour cream or Greek yogurt.

Lentil Tacos

2 cups brown lentils

4 cups water

1 pkg. taco seasoning (1/4 cup)

1 15-oz can tomato sauce

1 tsp. beef bouillon 

Tortillas

Tomatoes

Cheese

Lettuce

Salsa

Guacamole

Sour cream

Place lentils, water, taco seasoning, tomato sauce and bouillon in instant pot*.  Stir and put on lid.  Cook for ~16 minutes (takes about 40 minutes total).

Fluff with a fork and serve with tortillas, tomatoes, cheese, romaine lettuce, salsa and sour cream.

*Can also boil on the stovetop.  May need to increase water to 8 cups total.  Boil for 45 minutes to 1 hour, until tender and water is absorbed.

Print recipe HERE.

Pasta with Pesto

1 1/2 lbs. whole-wheat spaghetti, linguine, or penne pasta, cooked according to directions

1 lb. spinach, lightly steamed

1 large pkg. fresh basil, leaves only (about 30 leaves, cilantro will work too)

1/4 cup extra virgin olive oil

1 large tomato or 2 Roma tomatoes

4 oz. shredded Parmesan cheese

1 - 3 cloves garlic (to taste)

salt to taste

1/2 cup walnuts

optional: chopped steamed vegetables (carrots, cauliflower, broccoli)

Puree the spinach, basil, oil, tomatoes, Parmesan, garlic, salt and walnuts in a high-powered blender. Serve tossed with cooked pasta, sprinkled with extra shredded Parmesan cheese. Add the chopped steamed carrots or cauliflower or broccoli and toss. Serves 8.

Split Pea Soup

1 pkg. dry split peas
3-4 carrots, peeled and sliced
3-4 celery, sliced
¼ cup onion, diced
2 cloves garlic, minced
6 cups chicken bouillon
Natures seasons
Diced ham
1 cup milk or cream

Place all items in crock pot except ham and cream.  Cook on low for 6 hours.  Add ham and cream 30 minutes before serving.