1cupmozzarella cheeseshredded (or any Italian cheese)
1tspred peppercrushed
1tspOreganoor Italian spice mixture
1tbspolive oil
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Instructions
Preheat oven to 450 degrees.
Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.
2bunchesgreenswashed and chopped into bite size pieces
1/4cupBrothChicken or Vegetable, low sodium
115 ozBlack Beandrained and rinsed
1/2cupYour favorite cheese-shredded version
Salt and Pepper to taste
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Instructions
In a large sauté pan, add olive oil and garlic on moderate- high heat for 1-2 minutes, then add onions, turn heat down to moderate and stir frequently until onions are caramelized about 7-10 minutes.
While onions are cooking, wash and chop greens into bite size pieces.
Tender greens like spinach will need less time to cook than hardier greens such as collards so put them in different piles to cook in a progression.
Take out onions and place in a casserole dish.
Add broth and first group of greens, saute until slightly wilted. Saute most tender greens first, take out when done and add to casserole dish. Next, cook hardier greens and add to casserole dish until all greens are cooked.
Add black beans to the greens, cover with grated cheese, mix together well.
Heat in microwave for a minute or two until cheese melts and dish is heated through.
Variations:
Instead of garlic cloves, use 3-6 green garlic stems (white stalk to 1 inch of green), minced
Use any kind of beans, peas, or greens you like.
Can also add cooked meat.
Easy crock pot recipe. Come home to a wonderful aroma! Serve with wild rice and a luscious green salad. Can also be served as an appetizer for parties!
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
8ozcooked chickenskinless, boneless, shredded white or dark meat
1mediumonionchopped
4ozMushroomssliced
1/2poundFresh kalechopped
114 oz canchicken brothlow fat and reduced sodium
2cupswater
115.5 oz canNavy beansdrained and rinsed
115.5 oz canWhite corndrained and rinsed
14.5 oz canGreen chilieschopped
2tspLemon pepper seasoning
2tspdried parsleyor 1/4 cup fresh parsley
1tsproasted garlicthis comes in a jar (or use 1 minced garlic clove)
1/2tspCumin
1/2tspchili powder
1/2tspdried mustard
1/2tspTurmeric
black pepperto taste
1-2 Tbs.olive oil
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Instructions
In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
Add kale in the last few minutes and cook until tender. Serve hot.
You can use just about any vegetable in your refrigerator to make this delicious low-calorie soup. I use this a lot in the wintertime for lunch or as a snack to quell hunger pains. Filling and low in calories!