My Menu Blog

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

1. Heat an oiled skillet, preferably iron, over med. high heat.
2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

1 (15 oz.) can garbanzo beans, drained
½ cup tahini
Juice of 1 lemon
1 tbs olive oil
1/3 cup water
4 cloves garlic, optional
1 tsp cumin
Salt and pepper to taste

1. Combine the beans, tahini, lemon juice and olive oil in a blender or food processor and process until smooth.
2. Add water a little at a time until you reach the desired consistency.
3. Add the garlic and cumin, and then salt and pepper to taste.
4. Serve with pita.

As an alternative, substitute garbanzo beans with 2 cans black beans, lime juice instead of lemon juice, and ¼ cup cilantro.

5 cups rolled oats
2 cups raw almonds, whole or sliced
1 cup raw pumpkin seeds
¾ cup sesame seeds
¼ tsp cayenne pepper
2 tsp cinnamon
1 tsp ginger
1 tsp salt
½ – 1 cup unsweetened coconut, optional
¾ cup unsweetened apple sauce
½ cup agave nectar
2 tbs canola oil
½ cup chopped dried fruit (date pieces, cranberries, cherries, raisins, apricots, or mango), optional

1. Preheat over to 200°F.
2. Mix the oats, almonds, pumpkin and sesame seeds, cayenne, cinnamon, ginger, salt and coconut together in a large bowl. In another bowl, mix applesauce, nectar and oil. Combine the two mixtures. Stir well to mix thoroughly.
3. Spread the mixture evenly onto 2 9-by-13 baking dishes or rimmed cookie sheets. Bake for 35 to 50 minutes, until evenly golden brown.
4. Remove pans from the oven and stir again to keep the granola from cooling into a solid mass. The granola will crisp as it cools. If using fruit, add it once the granola has cooled.
5. Pack a ½ cup granola for a snack, along with yogurt and fresh fruit.

2 skinless, boneless chicken cutlets
12 thin slices red onion, halved
½ red bell pepper, diced
1 cup peas, fresh or frozen
4 tsp olive oil
1 tsp curry powder
Salt and pepper to taste

1. Preheat oven to 400°F. Cut 4 12-inch-long pieces of nonstick aluminum foil or parchment paper.
2. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well — leaving room around the ingredients so they can steam. Put packets on a baking sheet.
3. Bake 17 to 20 minutes, or until the chicken is cooked.