Marybeth  suggest the easiest recipe for the kids to make, giving us moms some free time to juggle everything else that needs to be done. It’s definately one of my favorites; grilled cheese and tomato soup. It’s staples from her dh and her childhood!

Kim at Everyday Graces submitted this delicious southern style recipe . The kids can easily make this in a zip.

Tina at Mary’s Muse submitted these two recipes. I think I’m going to make the Black beans and rice for the feast of Our Lady of Guadalupe.

Black Beans and Rice

6 cups precooked black beans with liquid

2 teaspoons chicken or vegetarian bullion

2 teaspoons cumin

3-4 garlic cloves, minced or 2 teaspoons garlic powder

2 bay leaves

2 teaspoons dried oregano

1 medium onion, chopped

1 green pepper, chopped

2 tablespoons lemon juice

1 16 oz can chopped tomatoes

1 cup blanched green peas

1 cup fresh chopped tomatoes

2 scallions sliced thin

  lowfat sour cream

Combine beans, boullion, cumin, garlic, bay leaves oregano, onion,
green pepper, lemon juice, and canned tomatoes. Bring to a boil; cover
and let simmer on medium-low temperature for 30 minutes or until
vegetables are tender.

This goes well with basmati rice.  Serves 6-8 with no leftovers.

Chickpeas a la King


1 cup chopped onions

1 red or green pepper chopped

1/2 cup mushrooms, sliced

2 tablespoons canola oil


3 cups garbanzo liquid

1/2 cup cashew pieces

4 tablespoons sesame seeds

2-3 tbls chicken or vegetable boullion

3/4 tsp garlic powder

1 tbls onion powder

1 tbls corn starch

1 cup carrots, sliced and blanched

3 cups frozen peas

2 cups cooked garbanzos

1/2 cup blanched slivered almonds

Saute the vegetables. I like to use a large wok-like frying pan.
Combine 3 cups of water or garbanzo liquid, cashews, sesame seeds (half
the time we forget these), chicken or veggie boullion, garlic and onion
powder, and cornstarch. Blend several minutes until smooth. Pour
blender mixture into sauteed vegetables and bring to a boil over medium
heat. Let simmer until sauce thickens. Add blanched carrots, frozen
peas, garbanzos, and almonds. Heat thoroughly.

Again, this recipe is great with basmati rice.  Serves 6.

Now for my own contributions: I love baked potatoes with sauteed
vegetables. We most often use mushrooms (cooked with garlic, oregano,
and basil in olive oil), broccoli, and carrots. We put either a
homemade gravy or cheese over this concoction.

Servant2theKing posted this recipe on the 4 Real Forum. This would be perfect for a potluck.

This is a meatless dish we call Zucchini Stew (or Murkwoood Pasta; named by our boys for the melted cheese on top):

1 or 2 large Zucchini/ (quartered lengthwise, with skin on, then sliced very thin)

1 or 2 large Summer Squash/ (prepared same as zucchini)

3-4 Portabella Mushroom (or any other mushroom)/ finely chopped

1 Onion (red onion or vidalia are nice)/ quartered and finely sliced

1-2 Red or Bell Pepper/ quartered and finely sliced

3.6 cloves garlic, finely chopped or 2-4 T minced garlic

1-2 T Garlic pepper, or other seasoning

Saute in butter or margarine

Cook 1-2 lbs. tri-color rotini pasta al dente while above ingredients are simmering in a covered skillet until very tender.

Drain pasta. Place in large serving dish, cover with sauteed
vegetables. Toss 1-2 cups of your favorite cheese on top and serve. You
can make many variations, adding or deleting vegetables according to
what you have on hand or whatever is in season. We sometimes add fresh
or canned diced tomatoes. This is really good the next day, hot or
cold. If it’s not Friday we sometimes toss finely chopped chicken or
ham, and even real bacon bits, on top.

And finally here is my recipe. It’s quick and very easy:

Chile Rice Casserole

    * 2 cups cooked white rice
    * 1 cup milk
    * 2 eggs, beaten
    * 4 oz. can chopped green chilies or jalapenos, well drained
    * 2 cups shredded Monterey Jack cheese

oven to 350 degrees F. Mix rice, milk, eggs, chilies and 1 cup cheese
in large bowl. Pour into greased 1-1/2 quart glass casserole dish and
sprinkle with remaining cheese. Bake at 350 degrees F for 50-60 minutes
until set.