Main Dishes

Asian Lentil Burgers

I continue to be impressed with lentils. It really is amazing how they absorb the taste of the various ingredients and spices. Every time I make these burgers, I am sure that it will be a disaster. The kitchen reeks to high heaven of that traditional lentil stench, and the sight is just as pleasing as the smell. But, with each added ingredient, the smell starts to dissipate and the lentils merge into something much more palatable. All with the power-packed nutritional benefit that the lentil offers. Did you know that lentils help your body regulate blood sugar? They do! And they help you maintain a healthy level of cholesterol.

Asian Lentil Burgers

Asian Lentil Burgers

Ingredients

Instructions

  1. Cook lentils until tender. Drain.
  2. Mash lentils and mix with all ingredients
  3. Form into burgers.
  4. In a skillet, cook lentil burgers with a small amount of vegetable oil or butter to avoid burning. You do NOT want to burn lentils. Very smelly.
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Enjoy! I served mine with a side of rice and dipped the lentil burger in soy sauce. Delicious!


Baked Spaghetti

We are like any traditional American family. Spaghetti is a staple. It’s so quick. So easy. And, so cheap! Not to mention it stores really well so it’s also simple to make a bunch and bring it for lunch the rest of the week. It’s hard not to make it every night of the week. There would probably be a mutiny if I did that. Riley is already slightly bored of it. So, I needed to come up with something just as fantastic just a little more exciting.




Here it is! A cure for spaghetti boredom! This dish has the same great spaghetti taste with the same great kid appeal but has kicked the cheesiness factor up a notch. Quick and simple — a great weekday meal.

Baked Spaghetti

Prep Time: 15 minutes

Cook Time: 25 minutes

Baked Spaghetti

Ingredients

Instructions

  1. Preheat oven to 350 degrees
  2. Cook spaghetti according to package directions. Drain noodles and return to pan.
  3. Thoroughly mix together spaghetti, spaghetti sauce, and 1 cup of shredded cheese.
  4. Pour spaghetti mixture in 9 x 13-inch pan. Cover with remaining cheese.
  5. Bake for 20-25 minutes, or until cheese begins to boil.

Notes

This dish can be easily customized with: Red pepper flakes Minced garlic Olive oil (drizzled on top) Onions Pepperoni

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Black Bean Turkey Quesadilla

Quesadillas are delicious. There is no denying that. One of the best things about them is that they are very easy to customize for each member of the family. It does not take much to make a little something extra to spice it up for one member of the family while keeping it pretty bland for another. They can also be great for disguising protein for kids who do not otherwise like to eat meat. In this variation, if they don’t like the turkey and end up picking it out, they are still getting protein from the beans. One cup of black beans has about 15 grams of protein! One cup of cheese has about 31 grams of protein. So sit back and count this as a win, no matter what they pick out of it.




Black Bean Turkey Quesadilla

Prep Time: 10 minutes

Cook Time: 15 minutes

Black Bean Turkey Quesadilla

Ingredients

  • 1-2 cups of shredded Monterey Jack cheese
  • 1-2 cups of shredded turkey
  • 1 can of black beans
  • 1 packet of taco seasoning
  • 1/4 cup of water
  • butter
  • tortillas
  • green onions, chopped (optional)

Instructions

  1. Shred cheese and turkey and set aside.
  2. In a medium saucepan, combine black beans, taco seasoning, and water. Heat to a boil and cook to desired thickness. My suggestion is to go thicker than you might normally since they will be added to a quesadilla and could make the tortilla mushy.
  3. Melt butter in medium skillet.Assemble quesadilla (desired amounts of cheese, turkey, and black beans) and cook until brown on each side in skillet.

Notes

Amounts will depend on the number of people you are feeding

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Cauliflower Tater Tots

On a quest to get your child to eat more veggies? Getting tired of the same old Meatless Monday meal? Give these a try. Trust me, you will not be disappointed and neither will your kids. Typically I need to pull out all the stops just to get my oldest to choke down a pea, but she ate these happily. After all, they are tater tots! Minus the tater anyway.



Cauliflower Tater Tots

Cauliflower Tater Tots

Ingredients

  • 1 lb of cauliflower (I used frozen to save time)
  • 1/2 cup onion, chopped
  • 1/2 cup red pepper
  • 1 egg
  • 1/2 cup shredded cheese
  • 1/4 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/4 cup parsley

Instructions

  1. Preheat oven to 375.
  2. Cut cauliflower, red pepper, and onion into manageable chunks. Place in food processor and blend.
  3. Put mixture into a medium-size mixing bowl and add cheese, Parmesan cheese, egg, breadcrumbs, and parsley. Stir until all ingredients are combined.
  4. Form into ovals. Place on baking sheet and bake for approximately 20 minutes.
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Chicken Suiza Cornbread Bake

The first time I made this dish I wasn’t convinced. The ingredients promised potential. How can you go wrong with cheese, cornbread and sour cream? But the end product, wasn’t what I had hoped. After some thought, I realized my mistake. I had used canned chicken. Yuk. It was an effort to save time but, really, canned chicken is absolutely¬†disgusting. This weekend I had some extra time so I tried it again with fresh chicken. I used a little bit of cajun seasoning on the chicken to give it a little bit of extra spice and it turned out just like I had hoped it would the first time. Always up for cornbread, the girls loved it too. It’s a keeper but, definitely a weekend dish since it does take some extra time and preparation.




This Tex-Mex dinner has just the right amount of kick, and it’s all in one dish!

Chicken Suiza Cornbread Bake

Prep Time: 10 minutes

Cook Time: 35 minutes

Chicken Suiza Cornbread Bake

Ingredients

  • 1/2 cup butter
  • 1 clove garlic, minced
  • 1 can creamed corn
  • 1 can corn
  • 1 1/2 cup sour cream
  • 1 egg
  • 2 cups chicken, shredded or cut
  • 1, 8 oz package Monterrey Jack, shredded
  • 1 onion, finely chopped
  • 1/4 tsp salt
  • 1 package of cornbread mix
  • 1 tbsp green chilies
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. In skillet, melt butter. Add onion and garlic. Cook until tender (approx 4-6 minutes).
  3. In a large bowl, combine creamed corn, corn, egg, and cornbread mix. Mix in onion and garlic.
  4. Pour in 9x13 inch baking dish.
  5. In a large bowl, combine chicken, green chilies, sour cream, and salt and pepper. Spread over cornbread.
  6. Sprinkle with cheese and bake 35-40 minutes.

Notes

Substitute black beans for the chicken to make this dish vegetarian.

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