Preheat oven to 325, coat a 1 – quart flat baking dish with spray and set aside. In a med. saute pan over medium low, heat oil, then add onion, celery and parsley and saute until onion begins to color, about 4 minutes, stirring now and then. Add cooked rice, thyme, salt, sage, pepper, celery seeds, nutmeg and cloves and toss together until well mingled. Transfer the mixture to the prepared dish and bake for 30 minutes. Serve immediately.
I presoak and cook my beans with a bay leaf, 2 cloves of garlic and 1 onion for flavor. I found that a quick way to cook the beans is to put them in the rice cooker with lots of water. It takes about an hour from dry to cooked. However, canned beans are perfectly fine too. I prefer the texture of the dry beans.
I chop my vegetables and put them in a large measuring cup. You want 8 cups of vegetables. The following coupled with the tomatoes gets you close. Another option is to serve it with a small side salad.
Sweat the vegetables in one TBSP of olive oil or use nonstick cooking spray. Then add the meat and brown, breaking up the meat into small chunks. Then add the spices to the meat.
1 TSP. of chili powder (Adjust this to your tastes, also Chipolte chili powder is particularly good if you like a slightly smokey flavor). Briefly bloom the spices in the meat juices and fat, then add beans, 2 cups of water and tomatoes. Adjust salt and pepper as needed.
Simmer for 30 minutes. During the last 5-10 minutes add 1 diced red bell pepper. It will keep more of it's color and texture if you add it at the end of the cooking time.
Preheat oven to 350 degrees F. Strain cottage cheese through a paper towel or coffee filter. Lay chicken slices out flat and pat dry. Mix cottage cheese with seasonings and spoon equal amounts onto each piece of chicken in a line. Cover cheese with chilies and spinach, and then roll chicken up. Place seam side down in a baking dish coated with spray and pour enchilada sauce over the top. Garnish with green onion and bake for 20-25 minutes. Serve with beans, rice and salad.
Warm up banana and peaches in microwave. Add warmed up fruit to your yogurt. Top with cinnamon.
Saute the garlic and onions in a little broth until translucent. Mix the tomatoes, onion mixture, sauce, paste and spices in a blender and simmer for 20 minutes. Add the clams, stir and simmer for about 5 to 6 minutes. Serve over mashed cauliflower.