Bruschetta Lentils

1/2 cup dry lentils

1 cup water

4 Roma tomatoes, quartered

10 fresh basil leaves (about 1 Tbsp)

3 Tbsp. olive oil

1/2 Tbsp. balsamic vinegar

1-2 garlic cloves, minced

1/2 tsp. sugar

1/2 cup feta cheese

Salt & pepper to taste

Pressure cook lentils in an instant pot with water for 10 minutes. Release pressure and cool.  Set aside.In a food processor, add tomatoes & basil leaves and pulse until chopped into pea-size chunks.  In a mixing bowl, add chopped tomatoes & basil, olive oil, vinegar, garlic, sugar, lentils, feta and salt & pepper to taste.

Eat as a salad or with tortilla chips as a dip.

BLT Salad & Dressing

Romaine Lettuce, chopped

Bacon, cooked & crumbled

Cherry tomatoes, halved

Green onions, thinly sliced

8-oz. Swiss cheese, grated

Dressing:

1 cup mayo

⅔ cup sugar

1 tsp. pepper

1 tsp. salt 

3 Tbsp. white vinegar

Combine dressing ingredients and toss with salad ingredients.

Zucchini Cake

2 cups zucchini (mushed)

1/2 cup oil

2 tsp. vanilla

2 cups flour

1 1/4 sugar

1 tsp. salt

1 1/2 tsp. baking soda

1/2 cup cocoa

Chocolate chips

Mix zucchini, oil, vanilla & add dry ingredients.  Spoon into 9x13 greased pan and sprinkle with chocolate chips on top.  Bake at 350° for 30 minutes or until a toothpick inserted comes out clean.

Print Recipe HERE.

Green Bean & Red Potato Casserole

4 cups cooked red potatoes, unpeeled & quartered

2 cups cooked green beans

1 can cream of chicken soup

1/2 cup sour cream

1/4 cup ranch dressing

1 cup shredded cheddar cheese, divided

Place potatoes in a greased 9x13 pan. Combine the rest of ingredients in a mixing bowl, pour over potatoes and gently toss.  Top with 1/2 cup shredded cheese, salt & pepper.

Cover with foil and cook 30 minutes at 350°.  Uncover and cook an additional 15 minutes or until lightly brown.

Find Recipe HERE.