Lentil Stuffed Bell Peppers

1/2 onion, sliced
4 bell peppers, tops cut off and de-seeded
1 package of cooked lentils (trader joes has the best)
1 clove of garlic
1/2 cup of tomoato sauce or marinara
2 cups of cooked brown rice
slices of jack cheese
S&P
Garlic Powder

1. Preheat oven to 400.
2. Saute onion and garlic in a pan for 2-3 minutes.
3. Add lentils, brownn rice, tomoato sauce and seasoning. Stir until warm.
4. Fill the peppers with the rice/lentil mix and top with sliced cheese.
5. Bake for 20-25 minutes or until the cheese starts to brown.

Easy Applesauce

4-5 apples - peeled, cored &sliced
1 cinnamon stick
2 tbs brown sugar
1 tsp cinnamon

Place 3/4 cup of water, cinnamon stick and apples into a large pot. Bring to a boil, reduce heat to medium heat and cook until the apple slices until they are tender. Remove the cinnamon stick, add the sugar and  Use a potato masher or immersion blender and mash up the apples. Let it cook on low a little longer until the water has been cooked out and you have a good thick applesauce.

- Taste great with yogurt, granola, oatmeal or just by itself

Blackberry Applesauce
1 pint of fresh black berries

Follow the recipe above. While the apples are boiling place the black berries in the food processor and puree. Pour the puree through a strainer to remove the seeds and mix into the applesauce. 

Spaghetti Squash Medley

Ingredients

1 spaghetti squash
1 large chopped tomatoes
tablespoon olive
minced garlic and onion
basil
1-2 cups fresh broccoli florets
1-2 cups of sliced carrots
1 small package of snow peas
Parmesan cheese

Preheat oven 400. Cut squash in half, spray with olive oil spray and place on a baking sheet face down. Bake at 400 for 30-40 minutes.

While the squash is baking add a little water into a large pot and turn on high heat. Add in broccoli, snow peas and carrot, onion and garlic cover and cook for 5 minutes or until veggies start to become tender. Strain and add strained veggies to a large bowl and add the diced tomatoes and basil.

Once the squash is done remove seeds. Using a fork, separate squash into strands; toss with veggie mixture, add s&p. Serve with Parmesan cheese.

Edamame Corn Salad

1 package of cooked and cooled edamame beans (no shell)
2-3 ears of corn
cilantro (frozen trader joe's cilantro works best)
touch of brown sugar
rice wine vinegar

In a bowl combine and stir the cilantro, a tbsp. of rice wine vinegar and brown sugar until the sugar disolves. Remove kernels from the cob and place into the bowl and add edamame. Stir all ingredients together. Taste and add more rice wine vinegar if needed.

Stuffed Portobello Mushrooms

This is a really yummy one you can serve as an appetizer, side or entree! Its super good!

Ingredients
- Fresh Spinach
- Large Portobello Mushrooms
- Eggplant- cubed
- Balsamic Vinegar
- Sliced Tomato
- Mozzarella
- Garlic Powder
- Italian Seasoning

Tear the stalks off the mushrooms and put them into a large ziploc bag with balsamic vinegar with garlic powder, set in the fridge for an hour. Preheat the over to 400. Saute eggplant in olive oil until it's soft then add spinach, season with Italian seasoning, s&p and garlic powder. Cover and cook until spinach is wilted. Take mushrooms out of the bags and place on a nonstick baking pan gills facing up. Spoon the eggplant, spinach mixture onto mushrooms. Top with mozzarella and a slice of tomato. Bake for 15 minutes.