1) Quinoa with Spinach and Snow Peas (as shown above: we probably have quinoa twice a week, usually for lunch, and spice it up for dinner sometimes, but this is our simple recipe that we eat a lot)
-1 cup quinoa
-2 cups filtered water (or veggie stock)
-sea salt to taste
-a good handful of fresh spinach, cut up in small pieces
-3/4 cup snow peas, chopped
( We usually change it up and use whatever kind of veggies we have on hand: broccoli, carrots, etc.)
*Put quinoa and water in saucepan along with a dash of salt. Bring to a boil and turn down to simmer until fluffy; about 10 minutes. In the mean time steam peas (or other veggies). When quinoa is done stir in chopped spinach and top with peas and a little salt to taste.
2) Salmon- Veggie Bake (from an old Better Homes and Garden Cookbook. We have had this a couple times in the past month. I am NOT a seafood person, but I learned to really enjoy this meal... the citrus taste makes it so yummy. )- recipe serves 4.
-1 lb. fresh wild caught salmon
-2 cups thinly sliced carrots
-2 cups mushrooms
-1/2 cup sliced green onions
-2 teaspoons finely shredded orange peel
-2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-4 cloves garlic, halved
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-olive oil for drizzling
- orange slices for garnish
*Rinse salmon: pat dry and cut into 4 serving sizes. (we did half the whole recipe...so for us I did 2 servings.) Set aside. In small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. In large bowl combine carrots, mushrooms, green onions, orange peel, oregano, garlic, salt and pepper. Toss to combine. Tear off individual pieces of tin foil. Divide veggie mixture among the 4 pieces of foil. Place a salmon fillet on top of each pile of veggies and drizzle with a little bit of olive oil and garnish with a couple slices of orange if desired. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets on a baking pan. Bake at 350 degrees for about 30 minutes. Open slowly to allow steam to escape and transfer packets to individual plates.
3) Lentil and Noodle Soup ( Will especially loved this one!)
-3 1/2 cups water
-1/2 cup small pasta noodles (we used a whole grain elbow mac)
-1/4 cup dry lentils
-1 Tbsp. dried minced onion
-1 tbsp. chicken bouillon granules
-1 teaspoon dried parsley
-1/2 teaspoon dried oregano
-dash of garlic powder
-whatever veggies you have on hand, chopped small (we usually do carrots and peas)
*Combine all ingredients in 2-qt. saucepan; bring to boil over medium heat. Reduce heat; cover and simmer for 25-30 minutes or until pasta, lentils and veggies are tender. serves 4.