Roasted potatoes and greens

As part of my New Year’s resolution to cut the clutter in our house, I’ve been sorting through old recipe clippings and books and came across an old favorite. I found this recipe on allrecipes.com. It is delicious. I would never have thought to put spinach with potatoes but somehow it tastes great. You’ll need potatoes, garlic, rosemary, butter and spinach for this economical and delicious side dish.

http://allrecipes.com/recipe/roasted-potatoes-with-greens/detail.aspx

Lentil Tacos

     Lentils are fast becoming my own personal super food.  Not only do they taste amazing, but they are inexpensive.    I bought a 16 ounce bag for $1.59 and can make 3-4 batches of the lentil taco recipe below.   These pea sized morsels of protein are low in fat and cholesterol, high in fiber, and have become a staple  in my kitchen.   Lentils are also a good source of iron and folate.  

    My husband and I have been blessed with an adventurous eater who will always try something new.  That doesn’t mean she’ll like it, but she loves this recipe in a quesadilla.  I prefer this mix on a taco salad, while hubby prefers hard shell tacos,or burritos.  The texture is very hearty and mimics ground beef.  I have not made beef tacos since trying the recipe and make it about once a week.    You have to try this recipe. 

 

 

 

 Lentil Tacos

(adapted from allrecipes.com)

• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup dried lentils, rinsed. (It may not look like a lot but they really plump up)
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 1/2 cups water (original recipe calls for chicken broth, I use water to lower the sodium content.  1 cup of chicken broth has over 800 mg of sodium)
• 1 cup salsa

**Toppings of your choice:  shredded lettuce, fresh tomato, cheese, sour cream, black olives, taco shells, flour tortillas

Directions

1. In a large non-skillet, saute the onion and garlic until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Nutrition information for 1/4 cup lentils: ~ 120 calories, 10 grams protein, 11 grams fiber, < 1 gram fat.