Curried Red Lentil, Kale and Butternut Squash Soup (Living Without Magazine)

1 medium butternut squash, steamed or baked until done
2 tablespoons olive oil
1 celery stalk, diced
1 teaspoon salt, divided
1 tablespoon tomato paste
1 tablespoon curry powder
1 cup red lentils (prepare by soaking for one hour, then rinsing)
1 cup finely chopped green or red kale
1 quart water (may use part or all vegetable broth)
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin

1.  In a large pot, melt oil over medium heat.  Add the onions, celery, carrot and 1/4 teaspoon salt.  Cook          for 5 minutes until tender.

2.  Add the tomato paste and curry powder and cook for 30 seconds while stirring.  Add the red lentils,            kale, broth, 3/4 teaspoon salt, coriander and cumin.  Bring the liquid to a boil.  Then reduce heat to                medium low, cover the pot and cook for 15 minutes or until lentils are tender.  Scoop the cooked squash      into soup.

3.  Puree soup in batches in blender until smooth.

Southwestern Chopped Salad with Cilantro Dressing (from thegardengrazer.com)

Ingredients:

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (use frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing or other dressing of choice

Directions:

Finely chop romaine, bell pepper, tomotoes, and green onions.  Place all ingredients in a large bowl and mix to combine.  Toss with desired dressing.

Creamy Cilantro-Lime Dressing

Ingredients:

1 cup loosely packed cilantro, roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white vinegar
1/8 tsp. salt

Puree all ingredients in a blender or food processor until smooth.  Taste and adjust seasonings if necessary. Add 1-2 tablespoons of Ranch dry dressing mix for cilanto-ranch dressing.

South Beach Nutty Granola Topping (from the South Beach Diet Super Charged Cookbook)

"This tasty topping is meant to be enjoyed in tablespoon-size servings on top of low-fat or nonfat plain yogurt, fat-free or reduced-fat cottage cheese, or part-skim ricotta.  Made in a large batch, it can be stored in an airtight container in the refrigerator for up to 1month.  Or, place half in a zip-top freezer bag, press out the air, seal tightly, and freeze for up to 3 months-no defrosting necessary, just scoop out and use."

One of our favorite uses for this topping is a "healthy" banana split.  Just split a banana in two and place in bowl.  Top with non-fat plain Greek yogurt, homemade chocolate sauce (we make our own using dark chocolate), Tru-Whip (a non-dairy whipped topping made with only good for you ingredients:  I found some in Harmon's and I also had Broulims order some in for me and keep it in stock), and the Nutty Granola Topping.  Delicious!!

1/2 cup slivered almonds
1/2 cup unsweetened coconut
1/2 cup flaxseed
1/2 cup pecans, chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup walnuts, chopped
2 tablespoons trans fat-free margarine (Earth Balance or Smart Balance)
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 tablespoons chia seeds

Heat the oven to 325 degrees

In a large bowl, combine almonds, coconut, flaxseed, pecans, pumpkin seeds, sunflower seeds, and walnuts.

In a small sausepan, melt margarine over low heat.  Remove the pan from the heat and whisk in cinnamon and vanilla.  Pour over nut mixture and toss to combine.

Spread mixture on a baking sheet and bake, tossing every 5 minutes, for 20 to 25 minutes, or until lightly golden. Do not overcook.  Cool on a rack.  Store in an airtight container in the refrigerator for up to 1 month, or freeze for up to 3 months.

I always double this recipe and freeze half.  I enjoy having a tablespoon of the topping, just plain, for a snack.  It is also good on a banana or celery spread with peanut butter.

Prarie Turkey Breast with Veggies Stew (Gloria Clark)

1 (5-8 lb.) turkey breast with gravy packet
3 pounds red potatoes, cut out blemished areas, scrub (do not peel), and cut into fourths, or about the size of a large radish.
2 pounds carrots, peeled, cut in 3" pieces (baby carrots work well)
1 large or 2-3 small white or yellow onions, sliced or cut in eighths
Salt and pepper to taste
Gravy broth packet from inside turkey breast or 2 cans Campbell's chicken broth
2 T. vegetable oil

Pour oil into a 14 " Dutch oven spreading a thin coat over inside.  (A roaster oven witll also work, it just needs a tight fitting lid).  Remove gravy packet and place turkey breast in center of Dutch oven or roaster. Salt and pepper to taste.  Arrange potatoes, carrots and onions around breast. Salt and pepper every 2-inch layer to taste.  Pour gravy broth over all contents, then pour enough water in bottom to make1-inch of liquid. Make sure lid seals tightly.  Cook in regular oven at 325 degrees for approximately 3 hours or if using roaster oven, set temperature at 325 degrees and cook about 3 hours.  Check turkey for doneness with meat thermometer.
To prepare stew:  After turkey has cooled enough to handle (it is easier to cook it one day and prepare the stew the next), remove meat from bones.  You can either cut or tear meat into bite-size pieces.You may also cut the carrots in half if desired, but it isn't necessary.  Combine turkey with vegetables and broth.  Add enough water or broth to make soupy.  Heat to desired temperature.  Note:  If you cut the vegetables too small for the first cooking time, they will be mushy by the time the turkey is done, so it is best to cut them into smaller pieces (if desired) after they are cooked for the stew.