Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, diced
• 6+ cloves garlic, minced
• 1 teaspoon dried thyme
• 3 tablespoons smoked paprika
• 1 1/2 cups dried brown lentils (or green lentils)
• 5 cups low-sodium vegetable broth
• Fresh black pepper
• 2 (14.5) ounce cans diced tomatoes
• 4 cups fresh baby spinach (or chopped spinach)
• 3/4 cup roughly salty chopped olives (I used green pimento stuffed olives)

Instructions

1. Heat oil a large soup pot over medium high heat. Saute onions in oil until translucent, about 5-8 minutes. Add garlic and saute about a minute or so, then mix in the thyme and paprika.
2. Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water or more broth to thin, if necessary.

Ingredients

• 1 Tablespoon olive oil
• 2 large onions, diced
• 6 cloves garlic, minced
• 2-28 ounce cans whole (or diced) tomatoes
• 2 Tablespoons smoked paprika
• 1 teaspoon ground cumin
• 2 cups red lentils, rinsed and picked over
• 1 cup low-sodium vegetable broth
• 2 large handfuls baby spinach
• 5 green onions, sliced
• greek yogurt/sour cream, optional
• salt and freshly ground pepper, to taste

Instructions

1. In a large heavy bottomed pot, heat the olive oil over medium-high heat. When oil is hot, add onion to the pot and cook until soft, 6-7 minutes. Stir in garlic, paprika and cumin. Cook 1-2 minutes, until fragrant.
2. Add in tomatoes, juices and all. Bring to a boil and reduce heat to low. If using whole tomatoes: With a handheld/stick blender, blend the tomatoes and onions until mixed, but still slightly chunky.
3. Bring heat back to medium-high and add in the broth and lentils. Bring soup to a boil, reduce heat to low and cover. Allow soup to simmer for 20-25 minutes, or until lentils are soft and have absorbed some of the liquid.
4. When lentils are soft, add in baby spinach and stir until slightly wilted.
5. Put soup in serving bowls, top with green onions and greek yogurt, if desired, and serve.

Ingredients

For the Lentils:
• 1 cup dried green, brown, or French lentils
• 2 cups low-sodium vegetable broth or water
• 1 bay leaf, 1 garlic clove, or other seasonings (optional)
• 1/4 - 3/4 teaspoon salt
For the Salad:
• 1 head butter lettuce, torn into bite-sized pieces
• 1 small red onion, diced
• handful of kalamata olives, chopped
• 1 tomato, diced
• juice of 1 lemon
• olive oil (optional)
• 4 ounces soft goat cheese, crumbled
• bacon or pancetta, cooked until crispy and crumbled

Instructions

For the Lentils:
1. Wash Lentils in a strainer or colander. Pick over and remove any shriveled lentils, debris, or rocks. Thoroughly rinse under running water. Then transfer the rinsed lentils to a saucepan and pour in the broth/water. Add any seasonings being used, reserving the salt.
2. Bring the broth/water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
3. When lentils are done, remove from pot and allow to cool in a serving dish.
For the Salad:
4. While the lentils are cooking prepare the rest of the ingredients.
5. Divide lettuce onto individual serving dishes.
6. When lentils are cooled, add onion, tomato and olives and top with lemon juice (and olive oil if using). Mix ingredients together. Crumble goat cheese and sprinkle bacon over the top. Divide the lentils between the lettuce plates and serve.

Ingredients

For the Crust:
• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)
For the Filling:
• olive oil
• 1/2 large onion diced
• 2 large handfuls of spinach, washed and stemmed if tough
• Soft cheese (like Boursin or goat cheese), at room temperature

Instructions

For the Filling:
1. Heat olive oil in large skillet over medium heat. When oil is hot, add in onion and cook until softened and translucent, about 5 minutes.
2. Then add in spinach and cook until wilted.
3. Remove from heat and set aside.
For the Calzone: Prepare Chebe mix according to directions on the box:
4. Preheat oven to 375° F.
5. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
6. Knead dough with hands until it is smooth.
7. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
8. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
9. Flip the dough round on a non-greased baking sheet. Cover with 1 to 1 1/2 cups of filling and cheese leaving edges clear so that dough will seal.
10. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
11. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
12. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Ingredients

For the Crust:
• 1 (7.5 oz) package Chebe mix (or 1 ¾ cup flour)
• 2 eggs
• 2 TablespoonsOil
• 1/4 cup non-fat milk
• 1 cup shredded cheese (optional)
For the Filling:
• Sliced salami or other cured meat of choice
• Handful green olives, sliced
• Pasta sauce (I used Trader Joe's Roasted Garlic)
• Grated cheese

Instructions

For the Calzone: Prepare Chebe mix according to directions on the box:
1. Preheat oven to 375° F.
2. Blend Chebe Garlic-Onion Breadstick Mix with 2 tbsp. oil, 1 cup shredded cheese* (optional; sharp or hard cheeses work best) and 2 large eggs. Slowly blend in exactly 1/4 cup water or milk*/milk substitute.
3. Knead dough with hands until it is smooth.
4. After mixing the dough, pat the dough into a think round. Split this round in half, and split the halves in half, to make four hunks of Chebe Bread dough approximately the same size.
5. On a piece of wax paper, spread one of the rounds out to a very thin layer, using your fingers and the heel of your hand, or using a rolling pin. You want this very thin, but be careful that there are no holes in the dough. You don't want any of the fillings escaping from the center during baking.
6. Flip the dough round on a non-greased baking sheet. Cover with a layer of salami, a handful of olives 1/2 cup shredded cheese and 1 cup pasta sauce leaving edges clear so that dough will seal.
7. Flatten the next dough round per the instructions above. Flip the flattened round on top of the bottom round and the filling. Crimp the edges together with your fingers, being careful not to create any holes in the dough.
8. Then, using the tines of fork, press the edges together all the way around the dough. If the fork sticks to the dough, dip it in cold water. This will secure the edges and give the calzone a finished look.
9. Pop into a preheated oven at 375° F and bake for approximately 30 minutes or until nicely browned. (Suggestion: brush the outside with olive oil before baking.) Let cool about 5 minutes and serve.

Ingredients

• 1 1/4 pounds ground turkey
• 1/2 cup breadcrumbs (I used Kinnikinnick Gluten Free Panko
• 1/2 onion, finely diced
• 1 tablespoon chopped parsley
• 1/2 cup Parmesan
• salt and freshly ground pepper, to taste
• 4 cloves garlic, minced
• 1 egg, whisked
• 1 tablespoons olive oil
• 1 jar storebought pasta sauce (I recommend Trader Joe's Roasted Garlic or Barilla Olive)
• about 4 ounces fresh mozzarella (I used sliced mozzarella)

Instructions

1. Preheat oven to 400°F, setting rack to upper third part of oven.
2. In a large bowl, using your hands, gently mix together first 8 ingredients (turkey through egg). Shape into balls (somewhere between a golf ball and a tennis ball) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix two tablespoons of your pasta sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
3. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with sauce.

Ingredients

• 2 boneless, skinless chicken breast
• 1/2 cup seasoned flour (I used garlic powder, paprika and black pepper to season)
• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 1 large ripe tomato, chopped or 1/2-15 ounce can diced tomatoes, drained.
• 2 Tablespoons capers
• large handful Kalamata olives, chopped
• splash white wine/dry vermouth or broth

Instructions

1. Place the chicken breast on to a flat surface and cover with plastic wrap. Bash with a rolling pin or mallet to flatten, then lightly coat in the seasoned flour. Heat the oil and butter in a pan, add the chicken and cook for 3-4 mins on each side until crisp, browned and cooked through. Remove from the pan and keep warm.
2. Add the tomato, capers, olives and wine to the pan, season to taste, then bring to the boil. Bubble the sauce for 2-3 mins until the tomatoes are starting to break down, then spoon over the chicken.

Ingredients

• Nonstick cooking spray
• 2 large boneless, skinless chicken breasts cut into strips
• 6-8 cloves garlic, minced
• 1 teaspoon chili powder
• 2 teaspoons canola oil
• 1 large onion, halved and thinly sliced
• 1-7 ounce can diced green chiles
• 1-10 ounce package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups salsa
• 4-6 inches corn tortillas, coarsely torn
• 3 ounces Monterey Jack or Sharp Cheddar cheese, shredded
• 1/2 cup cherry tomatoes, quartered or chopped
• 3 green onions, chopped

Instructions

1. Preheat oven to 350 degrees F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl toss together chicken, garlic, and chili powder. Add to hot skillet. Cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Remove chicken from skillet; set aside.
2. Add canola oil to skillet. Add onion and green chiles. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa in the baking dish. Top with half of the tortilla pieces, half of the chicken mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.
4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes and green onions.

Ingredients

• 1 egg, lightly beaten
• 1 cup jarred pasta sauce
• 1/2 cup fine dry bread crumbs (I used Kinnikinnick GF Panko Crumbs)
• 1/4 cup fresh basil leaves, coarsely chopped if large
• 1 1/4 pound lean ground turkey
• 1 cup shredded cheese (4 ounces)
• 1 tablespoon butter or olive oil

Instructions

1. Preheat oven to 450 degrees F. In a medium saucepan bring lightly salted water to boiling. In a large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture into four equal portions. Shape each portion into a 5-1/2x2-inch oval loaf. Place loaves onto a 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.