Feeding a Crowd

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Meals Matter

Meals Matter - Healthy eating and meal planning made easier

SuperCook

SuperCook - The Intelligent Recipe Search Engine

I got the heads up for this site from an e-mail I got today. I haven't used the site yet, but it sounds great. You just type in the ingredients you have on hand and it will lead you to a choice of recipes. Cool!

Veg-Out Soup

Veg-Out Soup Recipe | Recipezaar

Hearty Rice Skillet Recipe

Hearty Rice Skillet Recipe | Recipezaar

Hearty Portuguese Kale Soup

Hearty Portuguese Kale Soup Recipe | Recipezaar

Meal ideas for kids

Lunch Ideas, Paula's Archives

This one is not vegetarian nor low carb...but does have some good ideas if you have picky eaters in your home. Maybe some of the foods can be tweeked to make it healthier.

Almond Meal Pancakes

"INGREDIENTS:

1 cup almond flour
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 T oil
1/4 teaspoon salt
1 T sweetener
PREPARATION:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't 'bubble' on top the same way as regular pancakes.

Serve with sugar-free maple syrup,

Yield: Six 4-inch pancakes"

Lentil Soup

Lentil Soup

2 tablespoons extra virgin olive oil
1 1/2 cups cooked onion (from Freezer)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cans chicken broth*, or homemade broth
1 cup water
1 1/2 cups dried lentils
1 tsp. dried dill
2 bay leaves
1 dried red chile pepper, or a dash of crushed red pepper*
1 (8-ounce) can tomato sauce
2 tbsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Adobo to taste
4 ounces crumbled feta cheese (for garnish, if desired)
In a Dutch oven, heat oil and saute celery and carrot until tender. Add thawed onion from freezer and minced garlic. If using a slow cooker, transfer to slow cooker. Add all remaining ingredients except vinegar, salt, pepper, and feta cheese and heat to a simmer. Cook on the stovetop for 30 minutes or in a slow cooker until lentils are tender. Stir in remaining ingredients except feta. Discard bay leaves and chili (if using) and serve garnished with crumbled feta cheese.

Got this one from 'Menus for Moms' and made it for dinner tonight. It was really good, even Sarah liked it. I did change a few things, but it is a spicy soup...even after cutting down on the black pepper.

Sarah says that I make the best food in the whole wide world...lol. She knows how to butter me up.

peanut butter caramels

4 tablespoons butter
1 cup honey
4 teaspoons vanilla
1/4 teaspoon salt
1 cup peanut butter

Bring butter, honey, vanilla and salt to a simmer for 15 minutes. Add peanut buter and stir and simmer another five minutes.

Pour into a flat bottom container. Cool and cut into squares.

Zucchini and Tomatoes

Olive oil
1 small zucchini, sliced 1/4-inch thick
1 small onion, sliced into 1/4-inch wedges
1-2 Tbsp. water, as necessary
2 small tomatoes (or 1 large tomato), cut into wedges
1/2 tsp. garlic powder
Salt and freshly ground black pepper, to taste
Parmesan cheese

Saute onion and zucchini in olive oil. Add water if needed. When vegetables are starting to get tender, add tomatoes and seasonings. Serve warm sprinkled with Parmesan Cheese.

Easy Bread

2 eggs
3/4 cup water
1/2 teaspoon baking soda
1/4 teasoon salt
almond flour, enough to bake a batter.


1. Mix ingredients together and stir well.

2. Scrape batter into a microwaveable bowl or dish with a flat bottom and vertical sides.

3. Microwave about three and a half minutes (microwaves vary).

4. Turn out on a board to cool. If you want, you can put it back in the dish upside down, and microwave again for one minute. This makes the bottom side drier.

5. Cool a little and cut sideways into slices. This will be firm enough to make a bacon, lettuce and tomato sandwich. You can also cut slices and toast them.

6. Keep unused bread wrapped and in the frig. It will keep well.

Zucchini Fries

3 Large zucchini~ washed and patted dry.
1/4 cup of olive oil
variety of spices: tsp garlic powder, tsp onion powder, 1/2 tsp salt/pepper
tsp cumin, tsp oregano, chopped fresh rosemary (whatever your spice desires are)

preheat oven to 500 degrees.
take cookie sheet and rub thin coat of olive oil on surface.
In a bowl throw all of your favorite spices to combine.
take the zucchini and cut in half length wise. cut the flesh out where the seeds are. discard this flesh.
slice zucchini into shoe string style slivers. like french fries.
put zucchini in bowl with spices and gently toss without breaking shoe strings.
drizzle oil and toss to coat with spices and oil.
Lay zucchini on cookie sheet, in one layer.
bake in 500 degree temp oven for 15-18 minutes until crisp.
take out and eat like french fries.

Mayonnaise

1 jumbo egg
2 tablespoons of fresh squeezed lemon juice (or vinegar)
1 - 1 1/2 teaspoon dry mustard
1 - 1 1/4 cups oil
salt and pepper
1 tablespoon of honey

Directions:
put lemon juice and mustard and egg in blender. While the machine is running pour the oilvery slowly. It should take at least a minute. As the mayonaise thickens, the sound of the machine will change.
*** It is very important to add the oil very slowly in a fine stream.

Coconut Almond Waffles

(makes 3 large waffles):

2 cups almond flour
2 tsp. gf baking powder
2 eggs (or flax seed egg replacer)
1 cup coconut milk (I like Trader Joe's light)
1 cup almond milk (Pacific Almond Original is my favorite)
2 tablespoons melted coconut oil (maybe substitute canola or almond oil)

Preheat waffle iron. Mis ingredients. Pour batter onto iron and cook till
done.

-SUE

Cranberry Muffins

(Makes 12 Muffins)
3 cups almond flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 ½ cups cranberries (frozen or fresh)
½ tsp pure vanilla extract
½ cup honey
3 eggs

Preheat the oven to 325°F. Line a muffin tin with large baking cups.
Combine the almond flour, baking soda, salt and cinnamon in a bowl.
Combine the cranberries, vanilla, honey and eggs in another bowl.
Add the dry ingredients to the wet and mix well.
Evenly fill each baking cup with the batter.
Bake for 20 to 25 minutes.

peanut butter and fruit

Peanut butter and fruit on SCD approved muffin or toast: Heat in microwave 30 seconds a slice of bread or 1/2 muffin. Meanwhile thinly slice a peach or a plum or even soft pear or fresh fig. Spread warm bread with peanut butter (fresh, unadulterated which you can find at Whole Foods). Top with sliced fruit and sprinkle with cardomon or cinnamon. Reheat 10-15 seconds. Serve with napkins!!

--submitted by Sue (edited by me to make it scd legal)

--------------------

Same idea as above

Mean Green Peanut Butter Sandwich

1/3 ripe banana, cut into chunks
4 tablespoons home made cream cheese
4 slices of scd approved bread
4 tablespoons peanut butter
1 ripe kiwifruit, cut and sliced into 8 rounds.

Mash the cream cheese and banana together until well blended.
Spread the banana cream one one side of two pieces of bread.
Spread peanut butter on the remaining two slices of bread.
Divide the Kiwi between the two bread slices with banana cream.
Top with the peanut butter covered bread.
Cut diagonally into halves then cut again to make four sandwich triangles.

Grilled Vegetables

1 med. Red or Sweet Onion cut into 4 pieces then separated for additional tenderness microwave Onion pieces 1-2 min.

1 med. Yellow Squash sliced 3/4" thick and cubed

1 med. Zucchini Squash sliced 3/4" thick and cubed

1 med. Green Pepper cut into 1' squares

1 med. Red Pepper cut into 1" squares

12-14 med. fresh Mushrooms for crisp Mushrooms, add 5-6 min. into cooking time

Olive Oil mixture:

2 tablespoons Olive Oil

1/4 teaspoon fresh ground Black Pepper

1/4 teaspoon Salt

1 Garlic clove crushed

Toss vegetables with Olive Oil mixture and place in oil sprayed grill basket.

Grill with lid closed over med. coals or lava rocks, stir occasionally until vegetables are tender (approx. 10-12 minutes)

For additional flavor, mix together:

3 tablespoons softened salted Butter

2 tablespoons fresh finely chopped Oregano or Basil

Toss cooked vegetables into mixture prior to serving.

4-6 servings

Zucchini Muffins

4 cups almond flour
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt.
3 small-med sized zucchini, shredded
3 eggs, beaten well
1/2 c. honey
1/4 cup melted butter (half a stick or 4 tblsp.)

Combine the dry ingredients. Add the shredded zucchini and set aside. Beat the eggs, add the honey and melted butter and beat a little more. Add the liquid mixture to the dry and mix thoroughly. Spoon into lined muffin tins and bake in 350 F (180 C) oven for about 25 minutes.