White Bean Greek Salad

Ingredients

1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice (or half peeled lemon if using blender for sauce)
1 Tablespoon minced garlic
1 teaspoon cumin

2 cans drained butter bean
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
1/2 bell pepper diced
1 cup fresh parsley, chopped

Directions

Using bullet blender, combine first five ingredients and blend.  Toss dressing with remaining ingredients.  This is better if it can rest for a few hours or even the next day, gently stir.

Sweet Potato, Ham and Cheese Breakfast Casserole

Traditional Ham & Cheese with Frozen Potatoes Vs. Sweet Potato, Ham and Cheese Breakfast Casserole

Sweet Potato, Ham and Cheese Breakfast Casserole

serves 4-6

Ingredients
Nonstick cooking spray
2 sweet potatoes (traditional would use frozen potatoes with pepper & onion)
3 Tbsp. coconut oil (traditional - 3 Tb butter)
1 medium onion, diced
1 bell pepper, diced
1/2 tsp. thyme
1/2 smoked paprika
1/4 tsp. pepper
1/2 cup chopped ham
1/2 cup sliced mushrooms (optional)
6 eggs, lightly beaten (I removed 4 yolk, traditional - leave yolk, add cream or milk)
1/3 cup mozzarella cheese, shredded
sprinkle with chia seeds to add extra nutrition and texture

Directions
1. Peel potatoes, cube, add, oil, onions, peppers and spices to 8" X 8" pan, toss and bake at 425 degrees F for about 25 minutes.  Stir a couple of times while baking.  (potatoes can be microwaved for a couple of minutes on high to speed up the cooking process).  They should be basically cooked before the remainder is added.

2. Turn oven down to 325 degrees F.

3. Sprinkle the ham and cheese on top of the vegetables. In a medium bowl, whisk together the eggs and evenly pour on top of the ham and veggie mixture. Top with chia seeds or salt and pepper, to taste, and then bake for about 30 minutes or more, until the eggs are set and the cheese is melted and slightly golden brown. (A knife or toothpick inserted into the center should come out clean.) Cool the casserole just slightly, a few minutes, and then cut into wedges and serve.

Lamb Stew with Beans

•  1 1/2 pounds boneless lamb meat (leftovers with gravy works well)
• 4 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• black pepper to taste
• 1 large or 2 medium onions, chopped
• 1 28-ounce can diced tomatoes
• 2 C chicken broth
• 4 teaspoons minced garlic
• 1 48 oz jar mixed beans
• 2 C chopped kale
• 2 carrots chopped
• 1 C celery
• 1 C chopped mushroom
• 1/2 C red wine
• 1 C parsley

Dump in a pot and simmer....it's stew, right?