Ingredients:                                                            Serves 2
1 large onion, chopped

1 tbsp olive oil
1 lb chicken, cut into 1" cubes

2 cans reduced sodium chicken broth
2 tbsp cornstarch 1/4 cup water
1/4 - 1/2 tsp black pepper

1/4 tsp ground cayenne pepper
Salt to taste

Directions:
Heat olive oil in a Dutch oven. Add okra and cook till slightly browned for about 10 minutes. Add chopped onions and celery. Cook stirring occa-sionally until soft. Add stock and spices. Bring to a slight boil. Add cut up chicken and simmer for another 15-20 minutes or until chicken is cooked. Serve over brown rice.

Ingredients: Serves 4-6
1/3 c quinoa 1 cup water 1 pinch salt 1 tablespoon olive oil 1 teaspoon minced garlic 1 sweet onion, chopped 1 cup sliced mushrooms 1 sweet potato, diced
1/4 teaspoon cayenne pepper 1/4 cup chopped, toasted pecans
Salt & pepper to taste
Directions:
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translu-cent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.
Excellent served with grilled or roasted chicken thighs.

Farmer’s Market Vegetarian Quesadillas

Ingredients:
1/2 cup chopped red bell pepper 1 tablespoon olive oil
1/2 cup chopped zucchini 1/2 cup chopped yellow squash
1/2 cup chopped red onion cooking spray
1/2 cup chopped mushrooms 6 whole wheat tortillas
1 1/4 cups shredded Sharp Cheddar Cheese
Directions:
1. In a large pan, cook red pepper, zucchini, yellow squash onion & mushrooms in olive oil over medium heat for about 7 minutes. Re-move vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of vegetables over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables and top with a second tortilla. Cook until golden on both sides for 2-3 minutes per side. Remove quesadilla from pan, and re-peat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

How Kids Can Help: Wash and chop zucchini while Mom or Dad is chopping the onions.

Cooking Tip: Diced chicken can be used as well.

Cooking Tip: Aluminum foil can be used to keep food moist, cook it evenly and makes clean up super easy!

Easy Cheesy Veggie Quiche

Ingredients:
4 eggs

¾ c Baking Mix for biscuits
¼ c Butter 1 c grated parmesean

2 ½ c Cauliflower, Broccoli or Sweet Peppers

2 c Milk
1 c Cubed Ham Steak or chopped Ham Hock,

optional 2 c Shredded Cheddar

Directions:

Preheat oven to 375 degrees. In large bowl, combine ingredients and mix. Pour into a quiche dish or a pie pan with a Never-Fail Pie Crust in it. Bake 50 minutes until eggs are set and golden brown. Serve warm with sliced, fresh tomatoes.

Easy Pie Crust

Ingredients: 

4 C Flour
1 T sugar
1 ¾ c Lard or Shortening
1 T Cider Vinegar
½ C Cold Water
1 Large Egg

Directions:

In a large bowl stir together with fork; flour, sugar, lard & salt until crumbly. In measuring cup, beat together vinegar, water & egg. Add to flour mixture. Stir until all ingredients are moist & mixture holds together. Shape into two patties & wrap with plastic wrap. Chill ½ hour, then roll out & use.

This works great for quiche', pie, & more!