Sloppy Lentils

This is made to be a vegetarian version of sloppy joes, although I like adding a little extra liquid and eating it as a soup as well. It is SO easy to make. Just dump in a crock pot and go! Delicious!!

1 medium yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 Tbsp chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-oz can crushed tomatoes
3 cups water
2 Tbsp tamari or soy sauce
1 Tbsp mustard
1 Tbsp brown sugar
1 tsp salt
Black pepper to taste
Toasted rolls or buns (if eating as a sandwich)

Heat a medium skillet over medium heat. Add onion and bell pepper, coverand cook until softened, stirring often, for about 5 minutes. Add the chili powder, stirring to coat.

Transfer onion mixture to a 3 1/2 - 4 quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt and pepper and stir to combine. Cover and cook on Low for 8 hours.

Serve on toasted rolls with a fresh batch of coleslaw. Serves 4-6

Mexican Casserole

Adapted from Kelly Jones

4 cups rice, cooked

3 ½ cups Salsa, divided (replace ½ the water with salsa for the rice.)

1 large can Refried Beans

1 can Black Beans

1 can Corn

1 lb. Ground Beef, browned

Taco Seasoning

1-2 cups Cheese, shredded

Onions, diced *optional

Bell Peppers, diced *optional

Carrots, shredded *optional

Sour Cream *optional

Guacamole *optional

Cook rice, replacing half the water with salsa or picante sauce.

Brown beef and add taco seasoning.

If using onions, bell peppers and/or carrots, sauté them for a minute or two, until just softened.

Layer in a 9x13 pan: rice – beef – optional veggies - refried beans – black beans – corn – salsa – cheese.

Bake at 375 degrees until heated through and cheese is melted and bubbly.

Serve with Guacamole and/or sour cream on top and use tortilla chips to eat it.

*Make meatless, just season either the rice or beans with taco seasoning instead.

Kids love to eat this with chips!

Potato Onion Frittata

This is from:

http://www.5dollardinners.com/2010/03/potato-onion-frittata.html

Ingredients
4 – 5 potatoes, baked, cooled, peeled, and cubed or sliced
3 tablespoons of oil
1 onion chopped finely
¾ cup shredded cheddar cheese
10 eggs, whisked
½ cup sour cream

Directions

In an oven proof skillet, cook onion in oil until tender. (I like to use my cast iron pan.) Add potatoes and stir until potatoes are slightly browned. Remove from heat.

In a separate bowl, mix together eggs, sour cream, and cheese. Pour over the potato onion mixture.

Bake at 400 for 15-20 minutes or until eggs are done. Cool about 5 minutes and cut into wedges and serve.

I was surprised how easy and yummy this was!