From “Better Eating for Life, Step Eleven: Cook Creatively the Better Eating for Life Way”
Spread chips on a plate. Dot chips with beans and salsa. Sprinkle all with shredded cheese. Cover lightly and microwave until cheese is melted. Remove from microwave and top with 2 Tbs. of light sour cream or non-fat Greek-style yogurt.
8 eggs, beaten
Splash heavy cream (optional)
4 ounces Cheddar cheese or chevre
Sea salt & freshly ground pepper
1 tablespoon olive oil
1 bunch chard
1/2 red onion, thinly sliced
Preheat oven to 425 degrees.
Heat olive oil in an iron skillet over medium heat. Strip leaves from chard and set aside. Chop chard stems into 1/4 inch pieces. Saute chard & onion together with a little salt until tender. Meanwhile, rough chop the chard leaves. Toss chard leaves into skillet and cover.
1 1b grass-fed ground beef
2 oz. taco chips, finely crushed
3 tbsp. salsa
1 1/2 tbsp. canned chopped green chilies
2 drops hot red pepper sauce
1 cup shredded pepper jack cheese (approximate)
6 burger buns, toasted
1 c. chopped romaine
1 c. sliced tomatoes
1 avocado, thinly sliced
In bowl, mix beef, taco chips, salsa, chilies, and pepper sauce. Shape into 6 equal patties. At medium-high heat and turning once, cook approximately 6 minutes for medium-rare, or longer to taste. Place burgers on toasted buns and top with cheese, avocado, tomatoes, and lettuce.
1 tablespoon olive oil
2 cups chopped onion
1 yellow or red bell pepper, chopped
1 green bell or hot poblano pepper, chopped
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 32 ounce can diced tomatoes, undrained
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 serrano or jalapeno pepper, diced
Salt & pepper to taste
Heat the oil in a large soup pan.
From Better Eating for Life, Step Three: Invincible Veggies
Preheat the oven to 350ºF. Spray a 10 × 10 inch baking pan with non-stick vegetable spray.
From Better Eating For Life, Step One: Eat Whole Grains
Enjoy this spicy version of tortilla soup anytime—you will love the fire roasted tomato flavor!
6 (6-inch) corn tortillas
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14.5 oz) organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) Chopped fresh cilantro, if de
From “Better Eating For Life, Step 10: Make Friends with Fat”
Combine tuna, chopped apple, yogurt, green onion, Dijon mustard and curry powder.
Co-op member and veteran camper Anne Harvell contributed this recipe to an article in the April-May 2005 Rollin’ Oats Journal about campfire cooking. Try the freeze-dried peas or mixed veggies from Just Tomatoes in this quick dinner!
Cook pasta according to the directions, then add all other ingredients to suit your taste and heat through.
Recipe by Susan Jane Cheney
Reprinted with permission of the Mix: A Twin Cities Natural Food Co-ops Publication, May/June 2007 issue.