Ingredient: carrots chopped
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Meatball Stew
Servings Ingredients- 1 package of Aidell's chicken and Turkey Meatballs
- 1 jar of low sodium V8 juice
- 3 stalks of celery, sliced 1/2 inch width
- 3-4 carrots chopped
- 1 large can of tomatoes, chopped
- 1 package of spinach, or 1 bunch of chopped mustard greens, or kale
- 1 package of spinach pasta
- 3 zucchinis sliced 1/2 inch width
- 2 cloves of fresh minced garlic
- Fresh grated Parmesan cheese
Instructions- In a large pot, simmer meatballs with V8 juice covering the meatballs until heated through.
- Add celery and carrots and simmer until almost tender.
- Add tomatoes, spinach, and pasta and continue simmering until pasta is cooked.
- Add more water or V8 juice as needed.
- Add zucchini and garlic and cook until just barely tender.
- Serve topped with Parmesan cheese.
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Stephen’s Vegetarian Lentils
Servings IngredientsServings IngredientsInstructions- In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the lentils, broth and wine; bring to a boil.
- Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
- Season with salt.
VARIATION:- Vegetarian Lentils and Quinoa with Mushrooms and Spinach
- To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
- To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.
