10 minute Berry Cobbler

This berry cobbler only takes 10 mins of prep and the results are amazing!  I added a splash of vanilla to the batter, and I used frozen berries (thawed in the microwave and then drained of extra juice).  Sprinkling sugar over the top gave the crust a nice sweet crunch.

Easy Fruit Cobbler

Freezer Friendly Vegetarian Dinners

Spanish Rice- Freeze in a ziploc.  Empty into a bowl, add a little, and cover, microwave

Stuffed Green Peppers
Prep filling, boil green peppers in salted water for 3 mins.  Fill peppers on baking dish and place in freezer.  Once frozen, they can be individually wrapped. To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30-45 minutes.

Lentil Shepherd's Pie  Lay parchment paper in a casserole dish; assemble and freeze.  Once frozen, remove from parchment paper, wrap and place back in freezer.  To cook, replace casserole in same dish.  Bake at 250 degrees for 20 mins, then 350 degrees for 30 mins.

Lasagna (recipe to try)

Veggie Alfredo Lasagna

This lasagna recipe is made with cauliflower sauce.  Looks delish!

Quick Crustless Quiche

Quick quiche from Allrecipes

This quiche can be made start to finish is about 45 mins.  Yum!  The cheese makes a great "crust".  I used cheddar cheese, shallots (sauteed) and steamed broccoli.

Nutty Granola

Nutty Granola Recipe

I love this granola recipe!

White Bean Tuscan Pizza

Found this recipe when I was looking for a healthier pizza.  Can't wait to try it!

http://www.nomeatathlete.com/white-bean-pizza/

Simple Tomato Rasam from Amma

Ingredients:

Tomatoes                            3

Turmeric powder                        1/8 tsp

Rasam Powder                  1 tsp

Asafetida                             1/8 tsp

Cumin                                   ½ tsp

Salt                                        to taste (I usually add ¼ tsp first. In the end depending on the taste, I add more)

Green chilies                      2

Cilantro                                few leaves

Seasoning:

Ghee                          1 tbsp

Cumin                        ½ tsp

Mustard seeds       ½ tsp

Method:

·      Slice the tomatoes and chilies into big pieces; add water (say until the tomatoes are fully covered in water), turmeric, salt, cumin, coriander, green chilies and boil.

·      Once the tomatoes soften, mash them with the back of a ladle.

·      Add rasam powder.

·      Continue boiling the rasam until you can see that the level of rasam in the vessel has decreased a little.   Rasam is done!

·      For seasoning, heat ghee and add mustard seed.

·        After the mustard seeds crackle, add cumin.

·      Fry for a few seconds until you can smell cumin.

·      Add to the rasam.

This rasam uses cumin both while cooking and seasoning.