Spaghetti Squash with Black Beans and Zucchini

Original Recipe: http://recipes.howstuffworks.com/spaghetti-squash-with-black-beans-and-zucchini-recipe.htm

But this is what I did, mostly because I like doing things my way :)

1 spaghetti squash (about 2 pounds)
2 zucchini, cut lengthwise into 1/4 - inch-thick slices
2 c. diced tomatoes
1 can (about 15 ounces) black beans, rinsed and drained
2 T chopped fresh basil
2 T olive oil
2 T red wine vinegar
1 large garlic clove, minced

Of course this would be tasty with brown rice or real spaghetti noodles. You choose, I like spaghetti squash so I stuck with it. So first get the squash cooking because that will take awhile. Here's a few tips as to how: Ways to cook spaghetti squash.

Sauté your zucchini in the olive oil, red wine vinegar and garlic, about 4 minutes until zucchini is tender. Remove from heat. In a bowl combine zucchini mixture with black beans, tomatoes and and basil, toss gently. Serve with your spaghetti squash. This was delicious.

Black Bean Salsa with Brown Rice

So stinkin' tasty. I combined a couple different recipes to get this one. So this is what I did.

2- 16 oz cans of black beans, drained and rinsed
1 teaspoon olive oil
1/2  teaspoon black pepper
1/4 c. lime juice
1/2 large or 1 small yellow onion, chopped
2 clove garlic, chopped
4 Roma tomatoes, diced
2 jalapeno peppers, chopped (make sure you take the seeds out if you don't want it too hot)
1 tsp. Cumin
1/4 c. chopped Cilantro

Stir ingredients and keep chilled. Serve with brown rice.

Stuffed Pepper Casserole

1 lb ground beef
1 small onion, chopped
3 medium bell peppers, cut into strips
3/4 cup instant rice, uncooked
1 teaspoon season salt
1/8 teaspoon garlic salt
1 1/2 cups water
1 teaspoon beef bouillon granules
15 ounces diced tomatoes, petite cut
1/2 cup mozzarella cheese, shredded

Brown meat and onion in skillet; drain.
Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
Spray a 9x13 baking dish with cooking spray and line with peppers.
Pour meat mixture over peppers.
Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.

Leek Soup, Cawl Cennin

1 oz Butter
6 leeks, washed trimmed and cut into 1 inch pieces
3 potatoes, peeled and cubed
1 to 1.5 pints chicken broth
1 to 1.5 pints whole milk
Salt and pepper

Melt the butter in a saucepan and sweat the vegetables until soft. Add broth bring to a boil and simmer covered for 30 minutes. Add milk and heat - do not allow to boil.
I bet if you added bacon it would be extra tasty.

-Recipe compliments Of Joe Marley (cousin)

Cauliflower Pizza Dough

1 c. cauliflower, grated
1/2 c. shredded mozzarella, divided in half
1 egg
1 tsp oregano
2 tsp basil
2 tsp parsley
1/2 tsp fennel
garlic powder, to taste

Steam cauliflower, let cool and then grate it.
Combine cauliflower with 1/2 c. mozzarella and egg in a large bowl. Spray a circular or rectangular pan with cooking spray before spreading the dough evenly. Sprinkle the dough with fennel, oregano, parsley and basil. Add garlic powder.
Bake at 450 degrees for 12-15 minutes. Remove the dough from the oven and sprinkle with your choice of pizza toppings. Return pizza to the oven. Turn the heat to broil and leave until cheese has melted and the crust is crispy.

Brussel Sprouts with Pancetta

Ingredients
2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups canned chicken broth

Directions
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

Garden Spiral Salad by Jared

1. Boil tri-colored/rainbow noodles until tender, then strain.

2.  Wash and cut an optional variety of vegetables (Broccali, Cucumbers, Olives, Peppers, Tomatoes, Etc.)

3. Place in a large, domed, preferrably transportable container.

4. For the bottle of Italian salad dressing, apply liberally (or if you are a Marley, just drench the darn thing).

5. Stir well, and refridgerate (at least one hour).

6. Stir again before serving.

Yummy Potatoes

1 (32 oz.) bag frozen hash browns
1 (10 oz.) can cream of chicken
1 pint sour cream
2 c. grated cheese
1/2 c. chopped onions
1 tsp. salt
1 tsp. black pepper
1 c. melted butter, divided
2 c. crushed corn flakes

Mix together hash browns, soup, sour cream, cheese onion, salt and pepper, and 1/2 c. melted butter. Spoon mixture into a 9x13x2 inch pan. Combine the remaining butter and corn flakes and top potato mixture evenly. Bake at 350°F for 60 min.

p.s.- something I like to do is substitute grated, cooked potato for the frozen hash browns. I also like using French fried onions instead of corn flakes and butter, the down side is they burn easy so you have to be careful.

German Potato Salad

1/2 lb. bacon (10-12 slices)
1/2 c. chopped onion
2 T. flour
2 T. sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
6 c. sliced cooked potatoes
2 hard boiled eggs, sliced

Cook bacon till crisp; drain fat (reserving 1/4 c. fat) and crumble. Cook onion in reserved fat till tender. Blend in flour, sugar, salt, celery seed and a dash of pepper. Add vinegar and 1 c. water; cook and stir till thicken and bubbly. Add bacon, potatoes and eggs. Heat thoroughly, tossing lightly. Garnish with parsley, pimiento and bacon curls.

Green Bean Casserole

3/4 c. milk
1/8 tsp. ground black pepper
1 (10 oz.) can cream of mushroom soup
1 1/3 c. french-fried onions
2 (9 oz.) pkg. frozen green beans or 3 (14.5 oz.) cans green beans, drained

In a 1 1/2-qt. casserole dish, mix all ingredients except 2/3 c. french-fried onions. Bake at 350 degrees Fahrenheit, or until bubbly. Stir and top with remaining french-fried onions. Bake additional 5 min. or until onions are browned.