Many thanks to everybody who contributed all these wonderful recipes to our database.
Bean and Veggie Salad
2/3 cup of mixed chick peas and kidney beans
cup of feta cheese
2 tbsp of any Italian dressing
Mix all ingredients together and serve.
(by Rachel A.)
Broccoli and Feta Salad
1 bunch broccoli
2 tbsp extra-virgin olive oil
2 tbsp wine vinegar
2 tsp mustard
1 clove garlic, minced
1/4 tsp each salt and pepper
1 cup crumbled feta cheese
1 cup grape or cherry tomatoes, halved
1/2 cup very thinly sliced red onion
Peel and cut broccoli stems into thick slices, pour enough water into saucepan bring to boil and steam until bright green but still crisp, about 1 minute. Drain. In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add broccoli, feta cheese, tomatoes and onion. Refrigerate before serving.
540 mL can of drained chickpeas
2 tomatoes, chopped
1 peeled and chopped cucumber
1/2 sliced red onion
1 tbsp olive oil
2 tbsp fresh lemon juice
1/4 tsp salt
Combine the can of chickpeas with the chopped tomatoes, cucumber and red onion.Add the olive oil, lemon juice and salt. Mix.
Coleslaw with oranges
2 packages of coleslaw mix
1 can of mandarin orange segments, drained
1/4 cup Coleslaw salad dressing
1 tbsp of Light mayonnaise
1 tbsp soy sauce
Place coleslaw mix and oranges in large bowl.
Mix dressings and soy sauce in small bowl add dressing mixture over coleslaw mixture; toss gently until well coated.
Cover and refrigerate for 1 to 2 hours before serving.
(Submitted by Naomi Cohen)
1 lb. lean ground beef
1 19 oz. can stewed tomatoes
2 14 oz. cans beans in tomato sauce
2 19 oz cans kidney beans, rinsed and drained
1 cup sliced white or red onions
2 cups diced green bell peppers
1 tbsp. chili powder
In a large saucepan over medium heat, brown meat until no longer pink inside. Run hot water over the meat to rinse the fat out.
Add tomatoes, beans in tomato sauce, kidney beans, onions, green peppers and chili powder.
Reduce heat and simmer, covered and stirring occasionally, for 20 to 30 minutes.
Serve with whole-wheat toast and a tossed green salad or vegetable sticks.
Green Bean and Tomato Salad
1 lb green beans
2 garlic cloves, minced
1 shallot, minced
1 Tbsp chopped chives
1 Tbsp chopped basil
1 Tbsp balsamic vinegar
salt and pepper to tast
1 Tbsp olive oil
pint cherry tomatoes
Clean and cut the beans. Boil in a large panuntil tender-crisp, 3 to 5 mins.
Prepare garlic, shallot, chives and basil. In a small bowl, whisk balsamic withDijon, salt and pepper. Add garlic, shallot, chives and basil. Whisk in oil.
Drain beans well. Place in a large bowl with tomatoes. Add dressing and mix.