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Ingredients:
Serves 4-6

• Crust, choose one
  • Pizza dough
  • Pre-cooked pizza crust
  • Whole wheat pizza crust
  • Pita, Naan, Flatbread
• Toppings (fresh, frozen or canned)
  Mix and match any vegetable; up to 2 cups, diced
  • Onions
  • Spinach
  • Basil
  • Bell peppers
  • Mushrooms
• Sauce
  Up to ½ cup, choose one
  • Tomato sauce
  • Olive oil
  • Pesto
  • Barbecue
• Cheese
  Up to 1 cup, shredded
  
  • Part-skim
    mozzarella
  • Parmesan
  • Cheddar
  • Feta
  • Ricotta

Instructions:

1. Wash hands with soap and warm water.
2. Preheat oven to 425 degrees Fahrenheit. Line baking sheet with foil for easy cleanup .
3. Prepare your crust according to the package instructions. If using uncooked dough, use a rolling pin to roll it out into a thin circle.
4. Place the crust on a baking sheet. Spread the sauce on the crust leaving about 1 inch around the edges.
5. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before adding in step 6.
6. Add the toppings and sprinkle with cheese.
7. Bake for 8-12 minutes, or until cheese is melted.
8. Allow pizza to cool for 1 minute before serving.

As the temperatures drop, there’s nothing better than a warm, hearty bowl of Vegetable Gumbo Soup. This comforting dish features protein-packed beans and a medley of flavors that pair perfectly with rice. It’s a savory meal that’s sure to satisfy everyone at the table!

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Ingredients:
Serves 4

• 1 cup dry, red kidney beans
• 1/3 cup dry rice (preferably brown rice)
• 1 tablespoon cooking oil
• 1 sweet onion, chopped
• 1 bell pepper, seeded and chopped
• 1 32-ounce container low sodium vegetable broth
• 2 15-ounce cans of mixed vegetables, strained
• 1 14.5-ounce can diced tomatoes, undrained
• 2 teaspoons Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Wash hands with soap and warm water.
2. Start the beans. Spread out the beans on paper towels. Pick through the beans and throw away any shriveled beans or debris. Place the beans in a colander and rinse them under cool water.
3. Add the sorted beans to a pot, cover them with water, add a pinch of salt, and bring the water to a boil. Once the water is boiling, remove the pot from heat and let the beans soak in the pot at room temperature for 1 hour.
4. After the beans are done soaking, drain the water using a colander. Cover the beans again with fresh water in the same pot you used before.
5. Bring the water to a boil again, then reduce the heat to a gentle simmer. Cook the beans uncovered until they are tender, or about 1 hour.
6. While the beans are cooking, start the rice. Place the rice in a small bowl and cover the rice with water. Swirl the rice in the water using your fingers and strain the water. Repeat this step until the water runs clear.
7. Add the washed rice to a medium pot and add 2/3 cup of water. Cover with a lid and cook on medium heat until there is no more water in the pot, or about 25 minutes.
8. Once the rice and beans are done, start the soup. Heat oil in a medium pot over medium heat.
9. Add onion and bell pepper and cook for 5 minutes or until softened.
10. Add rice, beans, vegetable broth, mixed vegetables, tomatoes, Italian seasoning, pepper, and garlic powder. Simmer, covered, for 20 minutes.
11. Serve and enjoy!

We’re bringing a nutritious spin to a backyard classic! By blending mushrooms with ground meat, these burgers stay juicy, flavorful, and packed with extra goodness. To top it off, we’re serving them alongside perfectly seasoned Southern-style collard greens.

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Ingredients:
Serves 4

• Southern Collard Greens
  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 3 cups low-sodium chicken broth
  • 2 14-ounce cans of collard greens, drained
  • 1 tablespoon minced garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vinegar
  • 1/2 teaspoon red pepper flakes (optional)
• Blended Mushroom Burger
  • 1 tablespoon olive oil
  • 1 pound raw, lean ground beef or turkey
  • 1 8-ounce can of mushrooms, minced or blended
  • 1/2 small onion, diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 whole grain buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the collard greens. Heat oil over medium-high heat in a pot. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
3. Put canned mushrooms in a colander and rinse thoroughly.
4. While onions are sautéing, start the mushroom burgers. In a separate pan, sauté mushrooms, onion, and garlic until the mixture has dried out.
5. Mix into raw meat and divide into 4 burger patties. Set aside and wash hands with soap and warm water again before going back to the greens.
6. Once the onions are done sautéing in the greens pot, add the chicken broth and drained collard greens to the pot. Add minced garlic or garlic powder, black pepper, and red pepper flakes (if using) and stir.
7. Add in the vinegar and stir. Cover the pot with a lid and let sit for about 15 minutes or until heated throughout.
8. For the burgers, cook patties in a pan on medium-high heat, with just enough oil to cover the bottom.
9. Cook on each side for about 4 minutes for a nice brown sear, or until the internal temperature reaches 150 degrees Fahrenheit for well done. The temperature will continue to rise after removing from heat, so allow to rest for a few minutes.
10. Serve blended mushroom burger patties on whole grain buns and plate with cooked collard greens.

Get ready to enjoy a fun twist on a classic comfort food—Sloppy Joes! This version features hearty lentils as the star ingredient, topped off with a crisp and colorful coleslaw for an extra boost of flavor and nutrition.

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Ingredients:
Serves 4

• Dark Green Coleslaw
  
  • 1/4 cup vinegar
  • 1/4cup olive oil
  • 1 bunch of dark, leafy greens (stems removed, thinly sliced)
  • 1 medium apple, grated
  • 4 carrots, grated
  • 1/2 cup red onion, chopped
  • 1/4 cup dried cranberries
  • 1 tablespoon sugar or honey
• Lentil Sloppy Joes
  • 2/3 cup dry lentils
  • 1 cup red onion, chopped
  • 1 8oz can tomato sauce
  • 2 tablespoons yellow mustard
  • 2 tablespoons barbecue sauce
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon olive oil
  • 4 whole grain hamburger buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the coleslaw. In a small bowl, add vinegar, oil, and sugar or honey (if using). Mix well. Pour the mixture over the bowl of chopped greens and mix until everything is coated. Using your hands, massage the greens by squeezing them by the handful for 1-2 minutes. This will make the greens more tender and less bitter.
3. Add the apples, carrots onions, and cranberries to the greens. Mix well.
4. Chill in the refrigerator until the rest of the meal is ready to serve.
5. Start the Sloppy Joe’s. Rinse dry lentils in a colander with running water. Spread lentils out on a paper towel. Pick out any non-lentil items. Cook according to package directions, about 20-25 minutes. Drain off extra liquid.
6. While lentils cook, chop onions and mix sauce for Sloppy Joe’s.
7. For sauce, add tomato sauce, mustard, barbecue sauce, cumin, chili powder, and garlic powder to a medium bowl. Mix until combined. Set aside.
8. In a large skillet, heat oil over medium high heat. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
9. Add cooked lentils and sauce to the cooked onions. Reduce heat to medium and simmer for about 10 minutes, or until sauce is thick.
10. Once the Sloppy Joe mixture is done, serve hot with a whole grain bun and chilled coleslaw.