What's for Dinner Week TWO

What's for Dinner!
{sorry no picures... lame I know!}

.Week 2.

Slow cooker Squash and Bean Curry
Summer Pasta
Veggie Faijias
Roasted veggie Panini
Brown Rice and Spring veggie Risotto

...and there is CHEESE this week {gasp}...
::I told you we eat diary sometimes::

.Week 2 Recipes.

:Slow cooker Squash and bean curry:
Saut̩ 2 T. grapeseed oil in skillet Рadd 1 chopped onion, 2 cloves garlic, 1 t. cinnamon, 1 T. each of cumin, coriander, cardamom & turmeric and 1 T. brown sugar. In slow cooker add 1 large butternut squash cut up in chunks, 1 can coconut milk, 1 C. brown rice, 1 box veggie broth, 1 C. water & 3 cans garbanzo beans {or 1 bag pre soaked}. Add saut̩ed mixture in Рstir and cook on low for 8 hours.

:Summer Pasta:
Cook rice or wheat penne pasta – drain and rinse – let cool. Mix with 1 pint halved grape tomatoes, cubed raw cheese, olive oil & balsamic vinegar to taste, lemon juice, pepper and fresh basil

:Veggie Fajitas:
In a large bowl mix 3 T. lime juice, 2 t. cumin, 2 t. chili powder & 1/8 t. cayenne pepper. Toss cut up veggies in bowl to coat – 1 red onion cut in rings, 1 bunch asparagus cut in 2 inch pieces, 1 red, yellow & green pepper cut into slices, 1 yellow squash & 1 zucchini cut into slices. Place coated veggies in a baking dish and bake at 425 until soft. Heat up refried beans and Ezekiel tortillas. Top with avocado, fresh tomatoes and salsa.

:Roasted Veggie Panini:
Toss 1 sliced zucchini, 1 yellow squash, 1/2 sliced eggplant in a bowl with 2 t. grapeseed oil, 1 t. balsamic vinegar & pepper – broil in oven. Caramelized 1 sweet onion in skillet – set aside. Spread olive tapenade {or pureed green olives} on baguette bread. Layer sliced yellow pepper, sliced red pepper, sliced green pepper, fresh spinach, sliced roma tomatoes & broiled veggies. Broil in oven.

:Brown Rice spring veggie Risotto:
Bring 1 quart veggie broth & 5 cups water to a boil – add ½ bunch asparagus cut in pieces and simmer 2-3 minutes. Remove and place in ice water until chilled then drain and set aside. Cover broth-water mix and bring back to simmer. Heat 2 T. grapeseed oil – add 1 finely chopped onion & 2 cloves garlic. Saute, then add 2 C. brown rice – cook 4-5 min. Add 1 C. broth mixture and cook stirring constantly and adjusting heat to maintain a simmer, until liquid is almost absorbed. Repeat, adding ½ C. mix each time until rice is just beginning to get tender – about 25 minutes. Add 4 sliced carrots and continue process with broth-water mix. When rice is just al dente and carrots are tender add 1 sliced zucchini and cook 5 minutes. Stir in 1 C. peas and asparagus and cook until hot 2-3 min. Add 2/3 C. parmesan cheese, 1 T. butter and pepper. Add about ½ cup more of broth mixture to finished risotto before serving.

Cook 1 1/2 C. brown rice in 3 C. broth or water. Heat 3 cans of mixed beans or 1 BB, 1 Kidney & 1 pinto. Heat 3 Cans of refried beans or mash 2 cans of pinto beans. Cut up green onion, tomato, black olives, avocado, red pepper & lettuce. In each bowl smash handful of tortilla chips – scoop rice and beans – add cut up veggies and top with salsa & hummus

:Week 2 Grocerry list:

3 cans pinto beans or 3 cans refried beans
3 cans mixed beans or 1  BB 1  pinto 1  kidney
3 cans garbanzo beans
Rice Milk
Almond Milk
Raw block cheese
Ezekiel Tortillas
1 box veggie broth
1 can coconut milk
Tortilla Chips
Organic Romaine Hearts
3 Tomatoes
Green Onion
1 butternut squash fresh or frozen
2 Cucumbers
3 Avocado
2 Zucchini
2 yellow squash
2 Yellow Onion
3Yellow Pepper
3 Red Pepper
Green Pepper
Red Onion
2 Grape Tomatoes
Fresh Basil
Multi Grain French bread
Frozen peas
Black Olives 
Parmesan cheese

:on hand:
Grapeseed Oil
Balsamic Vinegar
Olive Tapenade
Lime Juice
Lemon Juice
Chili powder
Cayenne pepper
Brown Sugar
Steel Cut Oats
Scottish Oats
Agaves Nectar
Almond Butter
Peanut Butter
Ezekiel Bread
Safflower Mayo
Annie’s Mac & Cheese
Rice Penne Pasta [Tj’s]
hummus [Tj's]


So many of you have asked for more recipies and ideas on what we eat...
is this a good 'format'?

This is how I organize our meals and grocerry lists but I don't know if it is helpful to everyone else? 

I'd love to hear what you think and any ideas you have about other food info you'd like me to share!

We may be states or even countries away... but we could be preparing and eating the very same dinner. Maybe even on the same night!

Happy Eating! {grin}


  1. That sounds so good!! Thank' s for sharing!!! I always organise my shopping list by the different sections in the shop (my husband does the shopping, now you know why I have to do this :o))
    You once asked for new recipes: Take a look at http://www.tamradaviscookingshow.com/category/shows/video
    She is pretty cool (probably because she is the wife of Mike D of the Beastie Boys :O) and the recipes are vegetarian / vegan and very tasty (I have her cookbook).

  2. I love it! Now, if you could just come over to my house and cook it too:)

  3. Thanks Brittany, I love all of the recipes! One question..... How much pasta, and how much raw cheese do you use in the summer salad?

  4. Thank you for the recipes and grocery list! I can't wait to give these a try. I want to work on cutting out meat and dairy. Have a great week!

  5. I love your healthy recipes!!! Love the grocey list, too!! I plan to try the squash and bean curry, but I was wondering- instead of using 1 T. each of cumin, coriander, cardamom and turmeric, can I just use 4 Tablespoons of Curry powder, since that's what I have on hand? I'm not sure about these things!!! :)Shannon in New York

  6. Mama 2 three - we use 1 1/2 pkg of rice penne pasta from trader joes and 1/2 a block of raw sharp cheddar cheese. You could really vary both of those amounts based on your family size and tastes.

    Shannon - YES you could use curry powder instead. That is actually what the original recipe calls for but I use those spices so much and never have curry powder on hand.


  7. Yay for more recipes! Thanks for doing this. I actually just got on here to look up your veggie primavera recipe because we're having it tonight :)

  8. Great recipes I really want to try the summer pasta salad

  9. Yummy! Last week I made your chunky veggie chili & that was the best ever! I cut up tomato tortilla wraps & baked them to make chips to go with it. Sooooo good! I also made the black bean & sweet potato enchilada's. The husband didn't care for those, but I thought they were pretty good. Thanks for the new recipes, I can't wait to try a few of these!

  10. Tried you chickpea curry and loved it! My 6 year old asked for more! I added garlic and spinach and it was a hit!

    That to be said it is just the two of us and man I need to fig. out a way to cut all your recipes at least in half!

    Lastly I too LOVE colloidal silver! Thanks for bringin it up a few weeks back!

  11. Thank you! I have been waiting for this! I haven't made all the week #1 recipes (because we ave been refinishing wood floors and putting down carpet and painting with my kids: 4, 3, and 1), but we look forward to them!

  12. I love the recipes and format- thank you so much!! Do you have a good recipe for hummus? I love TJ's Mediteranean Hummus but I need to make my own- we go thru it too fast. I've tried a few recipes and made up a few that are passable but nothing to "WOW" me yet.

  13. Have you tried Hemp Milk, our grocery story carries, and one of my sons, who is dairy free, really enjoys. I haven't researched it yet, but thought it better than soy for sure , and maybe less sugar than Rice, but still have to research more. I liked it with my Chai.


Thank you for blessing me with your words!