Couscous with Herbs and Lemon

Original: Epicurious

1 medium onion, finely chopped

2 tbsp extra virgin olive oil

1 garlic clove, minced

¾ cup water

1 ¼ cups low sodium chicken broth

1 (10 oz) box couscous

½ cup finely chopped fresh parsley

½ cup finely chopped fresh basil

1/3 cup finely chopped fresh mint

1 tbsp fresh lemon juice or to taste

1. Cook onion in 1 tbsp oil in a 2 to 3 quart heavy saucepan over moderate heart, stirring occasionally until golden
2. Add garlic and cook, stirring 30 seconds.
3. Add water and broth and bring to a boil.
4. Stir in couscous, then cover and remove from heat.
5. Let couscous stand, covered, for 5 minutes then fluff with a fork.
6. Stir in herbs, lemon juice, remaining tablespoon of oil, and salt and pepper to taste.

Heidi H's Lentil Salad

This came from my friend Heidi. I added the chicken - the boys like their protein!

1 box cooked lentils from Trader Joe's (you can find them near the lettuce)
2 celery stalks chopped into bite sized pieces
1 pint cherry tomatoes cut in half
Feta cheese (use as much as you like)
Cooked Chicken 1 cup cubed or more if you like
2-3TB of your favorite Italian dressing

Mix all the ingredients together. Serve at room temp. Yum. It's easy to double or triple this salad for a crowd.

Sloppy Joe's

My family's favorite Sloppy Joe’s is in the classic Betty Crocker Cookbook. Yup, the old time classic red book. Sub out the green pepper for a red one – they taste better. Serve on whole wheat buns w/ a salad on the side. We sometimes use turkey instead of beef. 

*Recipe courtesy of Betty Crocker:
1 pound lean ground beef
1 medium onion chopped (1/2 cup)
1/3 cup copped celery stalk
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted

1. Cook beef and onion in a large skillet over medium high heat for 8 to 10 minutes, stirring occasionally, until beef is browned; drain. Stir in remaining ingredients (except the buns, of course). 

2. Cover and cook until the vegetables are tender, 10 to 15 minutes. Fill buns and enjoy!

Santa Fe Pasta Salad

**originally by Nancy Dell’Aria but I’ve changed a few things.

1 box pasta cooked as the package directs and then cooled. (Pick whatever pasta your kids will eat. We eat Barilla whole wheat pastas)

Dressing – I've doubled it and cut the salt in ½. Salt the salad to your taste.
2/3 cup oil with two to four smashed (use the back of a knife to smash it) garlic cloves. Let it sit for a few hours or overnight to infuse the oil. OK -- or just buy garlic oil.
6 TB cider vinegar
3 tsp. cumin
2 tsp. salt
Mix all the ingredients together in a jar and let sit.

Veggies -
2 cans beans you can use kidney, garbanzo, black or a combo of beans
2 large ripe tomatoes cut into chunks
½ cup cilantro

Extras
Chicken – I use a lot like 2 cups. The boys need their protein!
Cubbed Pepperjack cheese 6-8 oz is good.

I mix all the dry ingredients and put the dressing on right before its eaten. That way it doesn’t get soggy when it sits on the football field for hours in the cooler.

Pacific Short Ribs

Pacific Short Ribs
This is a family favorite.

3 – 4 lbs beef short ribs cut into 2 – 3 inch lengths – just make sure they will fit in the crock pot.
1 onion chopped
2/3 catsup
3 TB Soy sauce
2 TB cider vinegar
1 TB brown sugar

Broil ribs or pan fry them in canola oil until brown – remove excess fat. Transfer to the crock-pot. Sauté onions in canola oil until a bit brown and put those in the crock-pot too. Add the catsup, soy, vinegar and brown sugar. Cook on low 200 degrees for 8 hours. Stir and serve. If you can stir it mid way through great – if not it still tastes good! Makes 4 servings.

Serve with rice.