Jennifer has a great post on Golden Crabs. Boy, I would love to be down there right now eating this scrumptious meal. The picture looks so yummy! Stop by S/V Mari Hal-O-Jen and let her know what you think.

Here is a great recipe from Lisa at Joyful Chaos. It’s very easy and fast, with a Mexican kick to it.

Here are two of my favorite meatless recipes. The first one is very easy to make. The kids actually helped me make it tonight. Just have your handy can opener ready to go : )

Bean Enchilada Soup

1 can black beans, rinsed

1 can northern beans, rinsed

1 can red kidney beans, rinsed

1 can Basil and Garlic pasta sauce

1 can Enchilada sauce

Mix all ingredients in large stock pot. Simmer on medium heat for 20 minutes. Top with sour cream, shredded cheddar cheese and crushed tortilla chips.

Here is another quick and easy recipe:

Angel Hair Pasta with Portobellas

10 ounces angel hair pasta
5 tablespoons extra-virgin olive oil
1 large leek or two bunches scallions, chopped
4 garlic cloves, finely minced
1 (6-ounce) package sliced Portobella caps
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste

Cook pasta cooked according to package directions. Transfer to large serving bowl; keep warm. 

  Meanwhile, heat oil in large skillet and sauté the leek for about 2 minutes until softened. Add the garlic and sauté for another 30 seconds. Add the mushrooms and sauté, stirring frequently, until the mushrooms are wilted and the liquid has evaporated. Add the balsamic vinegar, stir well, and season with salt and pepper to taste. 

Pour sauce over pasta, gently toss to combine and serve immediately.