1/2 lb dried navy beans (soaked for 6 hours)
2 Tbsp coconut oil
2 Stalks celery diced
1 medium onion diced
2 italian turkey sausage links
36 oz organic chicken broth
1 cup water
1/2 tsp pepper
5 oz spinach fresh
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp powdered red pepper
.5 Tbsp garlic powder
1 cup diced carrots
salt to taste (redmonds real salt)
1 cup black wild rice
Soak beans for 6 hours in water
Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.
Add diced carrots, celery and onion.
Saute for 5 minutes.
Add beans, chicken broth, water, pepper, rice, and spices.
Bring to a boil. then simmer on medium low for 1 hour.
Add washed spinach and bring to a back to a boil.
Lower heat and simmer for 10 minutes.
Serve with french bread
I won a blue ribbon from Just A Pinch Recipes for this one!
Healthy, simple and delicious!
Heat a skillet to medium heat. Add 2 tbsp Olive Oil
Dice 1 Green Bell Pepper, 1 Small White Onion and 1 Red Bell Pepper
Saute until onions are translucent
Slice 1 package of White Mushrooms. Add to the pan. Saute until moisture has come out
add salt to taste
Add in 5 big handfuls of baby spinach
Saute until wilted
It will look like this. Yum!
Heat your pan to cook the quesadillas.
Sprinkle mozzarella cheese on 1 half of the tortilla
Add 2 spoonfuls of the veggie mix on top.
Fold over and cook for about 3 minutes per side or until lightly browned and the cheese is melted
Spinach and Mushroom Quesadillas
2 tbsp olive oil
1 small white onion
1 small green bell pepper
1 small red bell pepper
8 oz package white mushrooms
5 handfuls baby spinach. roughly 1 package or so
12 whole wheat tortillas
2 cups low moisture mozzarella cheese