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Complete 3 times without resting! http://twitvid.com/0F168

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2 T. extra-virgin olive oil

2 C. chopped onions

4 cloves minced garlic

1 t. dried oregano

1 t. cinnamon

1/2 t. crushed red pepper flakes

2 14-ounce cans diced tomatoes

2 10-ounce pkgs. frozen baby lima beans

-Heat oil in large skillet (med-high)

-add onions, cooking until soft; 3-5 minutes

-add garlic, cooking 1 more minute

-stir in oregano, cinnamon, red pepper, tomatoes & lima beans

-Cook 10-15 minutes, stirring occassionally.

Serve hot, topping with crumbled feta and chopped kalamata olives.

Chickpea Curry

1 T. extra virgin olive oil

1 large onion, diced

2-4 cloves minced garlic

1 T. curry powder

1 t. cinnamon

pinch of cloves

3 T. ketchup

2 15-ounce cans chickpeas (rinced & drained)

1 t. salt, 1/4 t. pepper

2 C. water

cilantro & lemon wedges for serving

-Heat oil in large skillet (med-high)

-add onion, cooking until brown (3-5 minutes)

-add garlic, curry, cinnamon & clove, cooking one minute more

-add chickpeas, ketchup, salt & pepper

-add 2 cups water, bringing to boil, reduce to simmer & cook

for 10 minutes.  Remove cover, increase heat & cook until reduced (about 5 minutes)

serve with cilantro & lemon wedges

Enjoy,
-Nancy

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Ratatouille (a Betty Crocker recipe – which I love in summer when you have a never ending supply of squash & zucchini)

2 Cups cubed, peeled eggplant
1 Zucchini or yellow crookneck squash (I use both)
8 oz chopped tomatoes
1/2 Cup chopped onion
1 Tbs olive oil
2 Tbs dry white wine (or water)
1/2 tsp dried basil
1/4 tsp garlic salt
1/8 tsp pepper
optional: 1/2 Cup shredded swiss cheese (try reduced fat)

Combine all ingredients, bring to boiling, then cover & simmer about 20 minutes or until veggies are tender.  Cook for another 5-10 minutes to thicken.  Sprinkle with cheese.

Veggie soup (this is from Weight Watchers, and they post it openly on their site).  This recipe is supposed to make 4 servings, but I never measure and I often add in other veggies like broccoli,  cauliflower, red peppers….

2/3 Cup sliced carrots
1/2 Cup diced onion
2 minced garlic cloves (add extra!!)
3 Cups fat-free, low sodium vegetable broth
1 1/2 Cups diced green cabbage
1/2 Cup green beans
1/2 Cup diced zucchini
1 Tbs tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt

Saute carrot, onion & garlic until softened (about 5 min).  Add broth, cabbage, beans, tomato paste & seasonings – bring to a boil.  Simmer, covered about 15 minutes or until beans are tender.  Add zucchini & heat 3-4 minutes.Meliss’aM

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Start with:
1 bag lentils (any color)
1 onion
a few carrots
a few celery stalks
a few garlic cloves
1 large box (4 Cups) chicken stock (can use beef or veggie – also can substitute bullion if that suits)

Chop and saute veggies in 1-2 TB olive oil. Feel free to saute in a soup pot to minimize cleanup. When veggies are soft & clear (its OK if carrots are still crunchy) add:

box chicken stock
2-4 C H2O (you can add more later, depends on if you like thicker soup or not)
lentils – rinsed (check for small stones although I have never found any and make this ALL the time)

Bring to boil and then reduce to light simmer for ~45 minutes or until lentils are soft. Stir occasionally.

Lentils have little flavor and can take a LOT of spices so play around with additives such as:

1 can diced tomatoes
1-2 C diced ham or turkey kilbasa
salt & pepper (if using ham or kilbasa, hold off with salt until AFTER the meat has had some time to simmer in pot as it will release salt)
Italian seasonings (oregano, thyme, parsley, etc.)
Indian seasonings (curry, ginger, garahm marsala, coreander)
1 can pumpkin or squash (adds vitamins, fiber and color but surprisingly little color – not so good with meat but GREAT with Indian seasonings)
1 box frozen chopped spinach

Super easy and healthy – freezes well!

About boot camp:
As the mother of two small peanuts I simply don’t have time to work out on a daily basis. Ian’s boot camp enables me to get a full body workout in just 3 hours a week. And he manages to strike a nice balance between a workout that it both intensive and supportive and easily adapted to a wide range of fitness levels.

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Saute turkey and garlic in a little bit of olive oil until both are lightly browned. Drain both cans of beans, cut green peppers into chunks and slice jalapeno peppers into thin rings (do not remove seeds). Place all ingredients in a large cooking pot along with the cooked turkey and garlic, use seasonings listed above to suit your taste. Cook on as low boil, stirring occasionally until green peppers are soft. Serve alone or over brown rice.

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