Baked Lentils & Cheese

Posted by: Site Administrator  :  Category: Entrees

This is a big hit with the kids. High in protein, very filling.

Place the following in a shallow baking pan:

  • 2 cups lentils (12 oz, but you can use a full pound if you buy lentils in 1-lb bags, just add another 1/2 cup of water)
  • 2 cups water
  • 2 bay leaves (or more if you like)
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon sage
  • 1/4 teaspoon thyme
  • 2 large onions
  • 2 cloves minced or crushed garlic
  • 1 can diced tomatoes, with liquid

Cover in foil and bake all this at 375F for half an hour.

Stir in:

  • 2 large carrots, sliced
  • 3-4 stalks celery, sliced

Re-cover and bake for another 40 minutes until veggies are tender.

Stir in:

  • 1 green pepper, chopped
  • 2 Tablespoons chopped parsley

Sprinkle 1.5 cups shredded cheese over top and bake uncovered for 5 more minutes.

Baked Lentil Casserole

Posted by: Site Administrator  :  Category: Entrees

This is easy, cheap, and filling. My kids can’t get enough of it.

You’ll need:

  • 9″ x 13″ baking pan
  • Oven at 350F


  • 1 lb lentils
  • 2 cans diced tomatoes
  • 2 cups water
  • 3 bay leaves
  • 1 Tbsp salt
  • 1/2 tsp marjoram
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 2 or 3 large onions
  • 2 or 3 cloves of garlic

Put in the baking pan and cover with foil. Bake for 30 minutes.


  • 3 large carrots, sliced
  • 1 cup celery, diced

Bake covered for another 40 minutes.

Take out the bay leaves if practical, and add:

  • 2 green peppers, diced
  • 1/4 cup chopped parsley (or 2 Tbsp dried parsley)
  • 2 cups shredded cheese, sprinkled on top

Bake uncovered for 5-10 minutes.


makes 8-10 reasonably large servings.


Nutrition Facts

8 Servings

Amount Per Serving

Calories 244.1
Total Fat 9.8 g
Saturated Fat 6.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.7 g
Cholesterol 29.7 mg
Sodium 1,121.8 mg
Potassium 456.9 mg
Total Carbohydrate 26.9 g
Dietary Fiber 8.7 g
Sugars 5.8 g
Protein 14.3 g
Vitamin A 75.5 %
Vitamin B-12 3.9 %
Vitamin B-6 13.5 %
Vitamin C 35.6 %
Vitamin D 0.8 %
Vitamin E 2.6 %
Calcium 24.7 %
Copper 11.1 %
Folate 32.5 %
Iron 15.8 %
Magnesium 10.5 %
Manganese 22.9 %
Niacin 5.5 %
Pantothenic Acid 6.3 %
Phosphorus 28.0 %
Riboflavin 10.8 %
Selenium 8.5 %
Thiamin 10.6 %
Zinc 12.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Broccoli Cheese Soup

Posted by: Site Administrator  :  Category: soup

It’s cold outside, so it’s time for some yummy winter fare.

You will need:

  • A large pot
  • A hand blender (or a regular blender)
  • Butter (1 quarter-pound stick plus 2 tablespoons)
  • 1 medium onion, diced
  • 1/2 cup flour
  • 1 quart dairy (milk or half-and-half, depending on how rich you want this to be)
  • 1 quart chicken stock
  • 1 pound shredded carrots
  • 1 pound broccoli
  • 1 pound potatotes, cubed (or use leftover baked potato)
  • 1 pound cheese suitable for melting (I highly recommend at least 2 oz cream cheese as part of this)
  • 1 Tablespoon salt
  • 1/2 tablespoon garlic powder

Take 2 tablespoons of the butter and saute the onions, and set them aside.

Take the remaining butter and flour and make a roux. Add the dairy and chicken stock and let simmer and thicken for about 20 minutes.

While it’s doing this, cook the broccoli (5 min), carrots (2 min), and potatoes (4 min) in a covered dish in the microwave.

After the base has thickened some, add the vegetables, salt, and garlic and let simmer for another 5-10 minutes. Use a hand blender to puree the mixture (you can also do it in batches in a regular blender if you need to).

Add the cheese and melt until it’s nice and thick. Serve with a really good roll.

Makes around 16 cups/8 servings.

Loaded Baked Potato Soup

Posted by: Site Administrator  :  Category: soup

It’s been cold and icy for a few days. This weather calls for soup. Thick, rich soup that sticks to your ribs. I give you this:

chop 2 lbs potatoes and boil for 15 minutes. Drain and set aside. If you time it right, they should be done about the time you finish the next step.

Take 1 lb bacon, partially frozen, and slice across the strips in 1/4″ pieces, and slice again in the other direction about 3/4″ apart, and cook until crisp. Remove the bacon bits to a bowl lined with a paper towel and keep the fat in the pan. Add chopped garlic and chopped onions and saute. When the onions and garlic are cooked, add 2/3 cup flour and make a roux. Add 4 cups chicken broth and 2 cups milk. stir until smooth and heat until it begins to thicken. Add chopped green onions and/or chives and stir. Add the potatoes and bacon and 1/2 lb grated cheddar. Stir until smooth and add salt and pepper to taste. Simmer until ready to eat. Stir in 1 cup sour cream before serving.

This stuff ends up pretty gloopy, so it helps to add milk when reheating the leftovers.

Note: The cooking method above for the bacon also works well for making bacon crumbles for salads and other recipes.