Thursday Meals

Veggie Muffins
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yields: 6 muffins

Ingredients:
1 cup veggies, grated or finely chopped (whatever you like/have in your fridge)
2 eggs, beaten
2 cups spelt flour
1/2 cup parsley, finely chopped
1 cup soy or rice milk
Pinch of sea salt

Directions:
1.Preheat oven to 325 degrees.
2.Mix all dry goods into a bowl.
3.Make a well, add eggs and veggies.
4.Mix lightly, gradually add milk. This is supposed to be lumpy so don't work too hard!
5.Scrape into muffin tray that is lightly oiled.
6.Bake for 12-15 minutes.
7.Remove and allow to set for 10 minutes, then serve.

Baked Stuffed Bell Peppers
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings

Ingredients:
2 cups cooked grain (brown rice, quinoa, millet)
2/3 cup crushed almonds or walnuts
1 onion, finely chopped
1-2 cloves garlic, finely minced
4 celery stalks, finely chopped
4 bell peppers (green, red, or yellow)
1/2 cup parsley, chopped
2 teaspoons olive oil or ghee
Salt to taste

Directions:
1.Saute onions and garlic with oil for 1 minute.
2.Add celery and saute for 3 minutes.
3.Mix with remaining ingredients, except peppers and crushed nuts.
4.Preheat oven to 350 degrees.
5.Cut off tops of peppers and scoop out insides.
6.Steam peppers until slightly tender.
7.Fill each with stuffing and top with crushed nuts.
8.Place in casserole dish with 1/8 inch water, bake in oven for 30 minutes and serve.

Penne Pasta with Pesto
Prep Time: 5 minutes
Cook time: Aprox 15 minutes
Yields: 1 cup pesto, 2 cups penne pasta

Ingredients:
2 cups of Organic Penne Pasta Cook according to directions on package

For Pesto:
1 cup loosely packed fresh basil
1 cup loosely packed fresh flat leaf parsley
3/4 cup extra virgin olive oil
3 teaspoons fresh lemon juice
1 teaspoon salt

Place all ingredients in a food processor and puree until smooth. Place atop pasta, eat and enjoy!