Enjoy Each Bite

Delicious & Nutritious. I love the crock pot ! Ingredients: 16 ounce bag of lentils, rinsed 1 chopped onion Diced carrots 14.5 oz can of diced tomatoes with garlic (including liquid) 1/2 cup uncooked barley 14.5 ounce can of beef broth 5-7 cups water Your choice of seasonings Optional additions: chopped meat, sliced celery, garlic _________________________________________ Directions: In a 4-quart slow cooker, mix lentils, onion, carrots, tomatoes, barley and seasonings. For seasoning, I added garlic salt, seasoned salt and Mrs. Dash garlic herb blend. Stir in broth and about 5 cups water. Cover and cook on low heat for 9-10 hours. If you choose to add meat, add it after about 5 hours of cooking. Add water as needed to keep all ingredients immersed. Your soup is done cooking once vegetables and lentils are tender. Serve with some homemade cornbread .

Finding a dairy friendly cornbread recipe was tricky, so I created my own. In a large mixing bowl, combine the following dry ingredients: 2 cups all purpose flour 2 cups corn meal 1/2 cup granulated white sugar 8 tsp baking powder 1 1/2 tsp salt Then add: 1 can cream corn (14 3/4 oz) 1/2 cup soy milk 4 eggs 1/2 cup shortening 1 cup water Blend using a mixer on medium speed for about 1 minute. Pour into a greased 9" X 13" pan and bake in 400 degree preheated oven for about 30 minutes, checking around 25 minutes for browning and using a toothpick to determine when baked all through. I used a glass pan and it was done perfectly at 29 minutes. Enjoy hot and store leftovers in the fridge or freeze for future enjoyment using freezer bags.

For this recipe, you will need: Chopped Catfish 3-4 eggs 1 1/2 cups flour 1/2 cup corn meal 2 tablespoons lemon pepper seasoning 2-4 tablespoons olive oil Lightly beat 4 eggs in small bowl, set aside. Mix flour, corn meal and seasonings in separate bowl. Heat approx. 2 tablespoons olive oil in large skillet over medium heat. Dip pieces of fish in egg, covering completely, then drop into flour mixture and generously coat and drop immediately into heated oil. Rotate once browned until firm and cooked through. TIP: While dipping, designate one hand for egg and the other hand for dry ingredients, then both hands will not be covered in gooey egg. I added chopped broccoli to the breaded fish while it was still in the skillet and heated with the lid on, stirring occasionally until the broccoli was brighter green. Then, I removed the fish and broccoli and put in in a serving dish with the lid on to keep it warm. I used the leftover egg and flour mixture to bread some squash and fr...

This combination of vegetables made a healthy, filling, feel-good meal. Boil diced yams and potatoes until almost soft. Add sliced yellow squash, onions and celery (optional). Drain once squash is tender. Return to pan and add seasonings, olive oil or dairy free margarine to taste. Serve hot. I served it with chicken flavored rice a roni.

You can buy box mixes to make quick and easy angel food cake or make from scratch. A light, wonderful dessert with any fruit. The following video is very helpful in learning how to make this unique cake: http://allrecipes.com/HowTo/Making-an-Angel-Food-Cake-Video/Detail.aspx

Inspired by Martha Stewart and oh, so tasty. Fast and easy and inexpensive if you get a deal on the berries. 12 oz. frozen raspberries 1/4 cup water 1/4 cup sugar Mix water and sugar in a small cup or bowl until sugar is disolved. In a blender or food processor, pulse frozen raspberries until coarsely chopped. While blending, add water/sugar mixture and allow to blend through. You may need to stop it and push large pieces of raspberry down toward the blade to get it smooth all through. Once smooth, immediately transfer to sealed container and freeze for 30 minutes to thicken. Serve cold.