Dinner in a Pumpkin

Option 1: With uncooked rice & lentils:
1 c. cooked turkey burger
1 1/3 c. dry brown rice
2/3 c. dry lentils
1 onion, diced
3 T. powdered milk
2 T. wheat flour
2 T. brown sugar
2 t. beef bouillon
1 t. salt
1/8 t. pepper
2 T soy sauce
2 T. olive oil
5 c. hot water

Directions:
1. Preheat oven to 375*
2. Mix all ingredients and pour into a greased casserole pan (9x13)
3. Scoop out a pumpkin and place in a pie tin or pan with the top on it.
4. Cover casserole pan tightly with tinfoil.
5. Bake both pumpkin and rice stuffing in separate pans for 1 hour.
6. Stuff right before serving.

Option 2: With cooked rice & lentils:
1 onion, chopped
2 T. soy sauce
2 T. brown sugar
1 c. ground beef
2 c. cooked lentils (2/3 c. cooked in 1 1/3 c. water)
1-2 cans cream of mushroom soup
4c. cooked rice

Directions:
1. Preheat oven to 375*
2. Scoop out a pumpkin and fill it with cooked rice stuffing
3. Place pumpkin top on tightly and place in a pan.
4. Cook for 1 hour in the oven.

Serves 6
Option 3: Baked Pumpkin Casserole
1. Pressure cook on high for 22 min:
   1 1/3 c. brown rice
   2/3 c. dry lentils
   1 t. beef bouillon
   1/2 t. salt
   1/2 T. olive oil
   4 c. water
2. Saute on medium high heat in a large pan:
    1 onion
    1 1/2 T. olive oil
    1 c. turkey burger (1/2 lb)
3. Whisk in:
    2 T. wheat flour
    1 c. milk
4. Add 6 c. baked (or microwaved) & diced pumpkin and seasonings:
    2 T. brown sugar
    2 T. soy sauce
    1 t. beef boullion
    1/2 t. salt
    1/8 t. pepper
5. Stir in cooked rice and lentils

Rice & Bean Casseroles

Rice, Corn, & Black Bean Casserole (salsa version)
Serves 8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
2 c. corn ( 1 can, drained) (or increase rice to 6 c.)
3 1/2- 4 c. black beans (2 cans, drained)
1 lb. chard, chopped (Optional)
2 c. salsa (or 1 can tomatoes + 1 T. taco seasoning + 1/2 t. salt)
1 3/4c- 2 c. mozzerella cheese

Directions:
1. Cook rice
(pressure cook on high for 22 min with 1 t. oil)
(or boil then simmer 30 minutes, sit 15 min.)
2. Chard Option: Saute 1T oil and 6c frozen chard (9c fresh) and salt)
2. Combine corn, beans, salsa, rice, (and chard)and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Rice, Corn, & Black Bean Casserole (tomato soup version)
Serves 6-8

Ingredients:
3 c. cooked rice (1 c. cooked in 2c. water & 1/2 t. salt)
1 can corn
2 c. black beans (or 1lb. turkey burger)

Onion (optional)
1 can tomato soup (or 2c blended tomatoes+ 1t. beef bullion+ 1/2t. salt+1/2t. sugar+1/2t. basil +1/4t. oregano

1 1/2 c. mozzerella cheese

Directions:
1. Cook rice (and beans/meat and onions)
2. Combine corn, beans, tomato soup, rice, and place in casserole pan
3. Sprinkle with cheese and melt in microwave or oven.

Serves 8
Zucchini Lentil Casserole: (my kids even love this)
Ingredients:
6-8 c. shredded zucchini (saute in a little oil & salted)
6 c. cooked rice (2 c. rice + 4c. water + 1 t. salt)
2 c. cooked lentils (2/3 c. lentils + 1 1/3c. water + 1 t. beef bouillon)
1 1/2 c. cooked turkey burger =3/4 lb (or double the lentils)
2 c. salsa
(or 1 can tomatoes + 1T parsley + 1 1/2T. vinegar
+ 1 t. salt + 1 t. sugar + 1 t. onion powder
+ 1/2 t. pepper + 1/4 t. garlic powder)
2 c. mozzerella cheese

Directions:
1. Pressure cook rice for 22 minutes.
2. Pressure cook lentils for 10 minutes. (could try combining the two)
3. Saute zucchini and turkey burger with some salt
4. Stir everything together & top with cheese & melt

Lentil Mush

(Serves 8 Adults)
Dry Cereal Ingredients:
2/3 c. dry lentils
2/3 c. wheat
2/3 c. millet or brown rice
1 c. cornmeal
1 c. oatmeal

Dry Cereal Directions:
1. Measure the lentils, wheat, and millet/rice into a high power blender.
2. Pulse until coursely ground.
3. Stir with the cornmeal and oatmeal (total amount should be 3 1/3 c. of dry cereal)

Mush Ingredients:
3 1/3 c. dry cereal
10 c. water
2/3 c. powdered milk (this just turns 4 of the cups of water into milk)
1 t. salt
2 t. cinnamon
1/2 c. honey
2 T. coconut oil
2/3 c. raisins

Mush Directions:
1. Soak the dry cereal over night with 10 c. water (or 9 1/2 c. water + 1/2 c. whey)
2. In the morning, bring to a boil on high (with lid on)
3. Whisk in 2/3 c. powdered milk
4. Reduce heat to med high (#7) and cook unti thick- stir constantly so you don't burn the bottom
5. Take off heat and stir in salt, cinnamon, honey, oil, and raisins
6. 1 serving= 1 1/3 c. cooked mush

Turkey Burger Spaghetti or Lasagna

 

LARGE SPAGHETTI OR LASAGNA
Serves 8
Ingredients:

16 oz spaghetti or lasagna noodles (or 2 large spaghetti squash)
1 ½ pounds turkey burger (3c. cooked)

(or 1 pound turkey burger (2c.) + * ½ lb sausage (1c))
2  24oz cans spaghetti sauce or:
      6c. blended tomatoes (2 cans tomatoes+ 2 cans tomato sauce)
      2 T. basil (or 1/2 c. chopped fresh basil, 1/4 c. frozen)

      3/4t- 1 1/2 t. salt (more salt if using fresh tomatoes)

      1/4 t. pepper

Veggie Option in Sauce:
2 T. olive oil
4-5 c. diced brussel sprouts or 8 c. cabbage or kale
salt

Zucchini Option in Sauce:

6c. shredded Zucchini, 1 c. onions, 1 t. salt, and 1 t. beef bouillon

Dairy:
Spaghetti: 2 c. shredded cheese (l/4 c on top of each serving)
Lasagna:  2 c. cottage cheese + 2 eggs,  1 c. cheese

Directions

1. Precook turkey burger & sausage (See * below)

2. Boil noodles in a pot of water for 10 min.

3. Saute oil and veggies if desired in a saucepan.
4. Stir in tomatoes, tomato sauce, meat/lentils, & seasonings in a large saucepan.
5. Drained noodles.

6. For 18 Lasagna Noodles: 
    Mix 3c. cottage cheese with 3 eggs
    larger pan: 3 Layers: 6 noodles + 1c. cottage cheese + 2c. sauce + 1/3 c. mozz cheese
  or 2 casserole pans: 3 layers each pan: 3 noodles+1/2 c. cott cheese+ 1 c. sauce + 3T. cheese
    Bake at 375* for 10-15 min.
       

7. For Spaghetti:
    Serve noodles topped with sauce and 1/4 c. cheese each.
   (May top each serving with 1/4 c. spinach)

*To replace 1/2 lb of meat, cook lentils: boil 2/3 c. lentils in 1 1/3 c. water for 20-30 minutes.

(or pressure cook a larger batch (2 c. lentils + 4 c. water + 2 t. beef boullion +1 t. oil)
for 10 minutes on high, then divide it into 3 meals)


SMALL LASAGNA- 1 Casserole Pan

INGREDIENTS:
9 Lasagna Noodles
1 pound turkey burger (2c. cooked)

1  24oz cans spaghetti sauce or:
      3c. blended tomatoes (1 cans tomatoes+ 1 can tomato sauce)
      1 T. dry basil 

      1/2t- 3/4t. salt (more salt if using fresh tomatoes)

      1/4 t. pepper
16 oz cottage cheese
1 c. mozzarella cheese

DIRECTIONS:
1. Fill pot 1/2 way full with water
Put lid on and put on high until boiling
Add noodles and boil 10 min with lid off
Drain water off noodles when done
2. Defrost turkey burger (3 min in microwave)
Cook in a pan on medium high heat
Stir in spaghetti sauce
3. Layer in casserole pan-
3 noodles + 2/3 c. cottage cheese + 1 1/2 c. sauce + 1/3 c. cheese
4. Bake at 375* for 15 min

Lentil Vegetable Soup

Ingredients:
12 c. water
2 c. lentils (1 lb)
1 c. brown rice
12 stalks celery (6 c)
6 carrots (3 c)
2 large onions (3 c)
2 t. minced garlic
1 T. salt
1 1/4t. pepper (1 1/2 t. if you like it hot)
1 t. dried thyme (1/4 t. ground thyme)
1 t. cumin
1 can tomato sauce
Parmesan cheese

Directions:
1. Place all ingredients in a large pot and bring to a boil.
2. Boil for 1 hour on medium heat.
3. Top with cheese and serve with chips or bread.

(adapted from Green Smoothie Girl)

Crisp, Chewy Whole Wheat Pizza

Total Time: 1 ½ hours

(Serves 8)
REGULAR WHEAT PIZZA Dough:
(We cook it on a 10x15 stone bar pan)

1 c. warm water
1 T. wheat gluten
2 t. yeast (1t. if you like small crust)

4 t. sugar (2t. for white flour)

1 c. wheat flour (or white flour)

1 t. salt

1 c. wheat flour (or 1 1/4-1 1/2c white flour)   

  

(Serves 12) Thick Crust
EXTRA LARGE PIZZA Dough Ingredients:
(Cook it on an extra large 16" pizza pan/stone or on a jelly roll pan or two 9x13 pans)
1 ½ c. warm water
1 ½ T. wheat gluten (key to chewiness & rise for wheat flour)
1 T. yeast (1/2 T. if you like small crust)
1-2 T. sugar (1T. for white flour)
1 1/2 c. wheat flour (or white flour)
1 ½ t. salt
1 1/2c. wheat flour (or 1 3/4- 2 1/4c white flour)

DOUGH RECIPE x4 
(I freeze the dough balls and put them in the fridge the morning 
I want to use them or on the counter the afternoon I want to use them)
INGREDIENTS:         
6c. water                                                     
6 c. wheat flour  (or white flour)             
6T. wheat gluten
1/2 c. sugar (1/4c for white flour)                     

4T. yeast   
2 T. salt                           
6 c. wheat flour (7-9c white flour)              

SAUCE INGREDIENTS:

1 can tomato sauce (8 serving pizza only needs 2/3 can)

1 t. dried basil or Italian seasoning (or 1/4 c. fresh basil)

TRADITIONAL PIZZA TOPPINGS:

2-3 c. mozzarella cheese (2c. for large pizza, 3c. for extra large)

1 1/2 c. (turkey) pepperoni* or 16 slices of ham (or 2 c cooked lentils)
1 1/2 c. italian sausage 

1 can olives (opt)

1-2 diced tomatoes (opt)
1 can mushrooms (opt)
Parmesan Cheese, sprinkled (opt)
*For Plain Pepperoni pizza, we use 1/2 bag (37 pieces: 18+12+6+1)

REGULAR PIZZA PAN DIRECTIONS:

1. Mix ingredients for pizza dough up to the half of flour in a bowl with beaters.

2. Sit for 5 minutes to let the yeast sponge.

3. Mix in salt, then knead in the last part of flour for 5-7 minutes to develop gluten/chewiness.

4. Let rise, loosely covered, for 40 minutes.
*5. Preheat oven to 425*

6. Roll out dough on a large greased & floured (or cornmeal) pizza pan.

7. Spread on sauce, then sprinkle most of the cheese, then toppings, then rest of the cheese.

8. Cook on bottom rack for 10(regular) or 14 minutes (extra large)
(Bottom rack helps it to get a crispy crust)

*PIZZA STONE PAN DIRECTIONS:
5. Preheat the oven AND the stone/pan on the center rack to 425*
(Cooking on a preheated stone is the key to a crisp crust.
The center rack allows the top part of the pizza to brown quickly so the pizza is chewy,
not dry and over-cooked.)
6. Grease hands and counter and roll out dough (from center to edges) to pan size,
  then transfer to greased parchment paper (or pizza peel)

7. Rise 15 minutes then lift parchment paper and pizza and place on preheated stone/pan.

8. Bake on middle rack for 7-8 minutes (10-12 for extra large pizza)
(until just barely browning- don't overcook or dough will be dry)

Taco Salad or Spaghetti Squash Casserole

Serves 8

SALAD  INGREDIENTS:

1 Head Romain, chopped (8 cups) OR 1 Spagetti Squash OR 6c. diced PUMPKIN

2 c. cooked lentils, black beans, or chicken
1 1/2 c. chicken (1 large breast) or turkey burger (3/4 lb)

2 T. taco seasoning + 1/2 t. salt
(or 2 t. chili powder + 2 t. cumin + 1 t. garlic salt)

1 can olives (chopped)- optional

1 can of corn (drained)

1 1/2 c. Crushed Tortilla Chips or Rice (Cooked & Salted)

2 c. Mozzarella Cheese

DRESSING= 2 c. SALSA:

2 c. tomatoes, diced

½ c. green pepper + ¼ t. dried red pepper (or 1 can green chilis)

¼ c. onion

1 ½ T. vinegar

1 t. salt

1 t. sugar

1 t. parsley

¼ t. garlic powder (or 1 clove garlic)

DIRECTIONS:

1. Boil 2/3 c. lentils in 1 1/3c. water  for 20 min

2. Fry chicken or turkey burger in oil and seasonings in a large saucepan.
3. Combine the beans and meat.

4. For Romain Salad:
    Chop Romain
    Toss with meat/beans, corn, crushed chips, salsa, and cheese
5.  For Spagetti Squash Casserole:
    Cut spaghetti squash and scoop out the seeds.

    Microwave for 10 minutes, then scrape out the insides (or used 6 c. baked+diced pumpkin)
    Stir in with the meat.

    Stir in corn and salsa

    Top with cheese and put on lid to melt

    Serve with chips on the side for dipping