April 23, 2014

EZPZ Topping for a Baked Potato

Prepare a baked potato and top it with some thick homemade bean soup*. Lentil, black bean or Minestrone (thick) work well. Add a tablespoon or two of […]
April 23, 2014

EZPZ Tortilla

Ezekiel 4:9 tortilla   Black beans, cooked   Salsa or fresh tomatoes   Assorted vegetables, cut into smallish pieces   Gently thaw the tortilla so it […]
April 23, 2014

EZPZ Small Potatoes and Vegetables

Carrots, onions, mushrooms, green beans or other vegetables of your choice  Small potatoes 1 ½ inches in diameter, cut in half or dice a larger potato […]
June 22, 2013

EZPZ Whole Grain Pasta with Sauce

Whole grain pasta   Simple Spaghetti Sauce OR 1 jar no oil (or less than 20% of fat) spaghetti sauce   Optional vegetable additions: Steamed chopped […]
June 22, 2013

EZPZ Vegetable Pizza

Sliced or Chopped onions* Sliced or Chopped mushrooms* Chopped green pepper* (or red, yellow or orange) Broccoli* Spinach Olives Red Pepper Flakes Or whatever vegetables you […]
June 22, 2013

EZPZ Brown Rice and Vegetables

Brown rice OR parboiled rice that cooks in 10 minutes     Vegetable possibilities: Sliced onions Sliced mushrooms Chopped carrots (1/4 inch slices) Chopped green peppers […]
June 22, 2013

EZPZ Brown Rice with Sauce

Brown rice OR parboiled rice that cooks in 10 minutes   Simple Spaghetti Sauce OR 1 jar no oil (or less than 20% of fat) spaghetti […]
June 22, 2013

EZPZ Baked Potato and Vegetables

1 Russet or sweet potato per person* Broccoli, asparagus, cauliflower or carrots   Scrub the potatoes and bake in a 425 degree oven for 1 hour […]