Sweet Potato Muffins ~ posted by momof7

Our breakfasts are normally sweet potato muffins. Very easy to make and have the benefit of being healthy.

1 mid size can of sweet potatoes, drained and mashed
4 1/2 c. freshly milled whole wheat flour
1/2 c olive oil
3/4-1 c. succanat (I prefer less)
2 c. buttermilk (I use 2% with 2 Tbsps of vinegar added 5 mins before mixing into recipe)
2 eggs
2 tsp baking soda
2 tsp baking powder
2 tsp salt (only 1 1/2 if using sea salt)
2 tsp vanilla

I usually add 3/4 c. choc. chips to ours. (Ok, that makes them not quite so healthy!)

Makes 24 large muffins. I spray my pans with Pam. Bake at 400 for ~16 mins. My kids devour them.

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Lentil and Sausage Cottage Pie ~ posted by Lorna


You can use real sausages or vegetarian.

  • Preheat the oven to hot
  • Boil seven medium sized peeled potatoes.
  • Meanwhile simmer puy/brown lentils until soft
  • Meanwhile fry two or three onions on a medium heat until transparent
  • Fry a couple of sausages per person
  • Mix all the ingredients except the potatoes and add your favourite seasoning/stock cube/ gravy until it resembles a ‘ground beef’ consistency
  • Lay this mixture at the base of your largest casserole dish
  • Mash the potatoes, add a teaspoon of salt, and spread these over the top
  • Fluff the potatoes up with a fork and sprinkle on some parmesan cheese and add blobs of butter
  • Put in the oven until the top looks nicely browned

DH or yourself can add pepper/ chilli sauce at the plate

Honey Baked Lentils ~ posted by CherylCO

Honey Baked Lentils

Combine in a dutch oven or saucepan:
1 lb lentils (2 1/3 C)
1 bay leaf
5 C water
2 tsp salt

Boil, covered, for 30 minutes. Do not drain. Discard bay leaf.

Preheat oven to 350. Combine and then mix into lentils:
1 tsp dry mustard
1/4 tsp powdered ginger
1 TB soy sauce
1/2 C chopped onion (sub. 2 cloves garlic or a touch of onion powder even for picky kids)
1 C water
4 slices bacon, chopped (I usually precook lightly)

Stir in most of bacon into lentils. Pour into lightly greased casserole dish. Sprinkle remaining bacon on top.

Pour over all:
1/3 C honey

Cover and bake 1 hour. If I precook the bacon a touch and sauté the onion I usually don’t bake this long. Makes for a faster dinner that way and still tastes pretty good. If you have the time, baking together will mix flavors a bit more, I’m sure. If you don’t cook bacon first, take the lid off to brown it on top for the last several minutes.

It’s flexible. That’s a basic outline anyway.

Vegetarian Chili ~ posted by Ottakee

Vegetarian Chili

1 T olive oil
1 large onion chopped
2 stalks celery, chopped
6 cloves of garlic, minced
1 Tablespoon cumin
2 Tbs. chili powder
4 cups veg. or chicken broth
2 15oz. canned balck beans
2 15 oz. canned kidney beans
1 15 oz. whole kernal corn
1 15oz. can crushed or diced tomatoes

Mix all but 1 can of kidney beans and the tomatoes in a crock pot. Put 1 can of the kidney beans and the can of tomatoes in a blender and blend until smooth. Add to mixture in the crock pot. Cook on low for 4 hours.

Another Crockpot Chicken and Wild Rice Soup ~ posted by Jean in IN

this is our current family favorite

3 C Water
14 oz Chicken Broth
1 can cream of chicken soup
2/3 c. wild rice
1/2 t. thyme
1/4 t. black pepper
3 C cooked/shredded chicken
It also calls for spinach but I left it out and can’t remember how much.

Put everything except the chicken and spinach in the crockpot on High 7-8 hours or low 3 1/2 to 4 hours.
add chicken and spinach last half hour or less.

This is almost not enough for my family of 6. Kids ages 3-11