Serves about 6

Ingredients:
1 small onion, diced
½ c celery, diced
10 oz broccoli, cut up in florets (you can also use frozen broccoli)
1 can cream of mushroom soup
1 cup Minute Rice (uncooked)
¼ lb Velveeta cheese
¾ stick butter

Instructions:
Preheat oven to 350 degrees F. Grease 8” square casserole dish.

In a large skillet, melt the butter and sauté the onions and celery, until the onions are translucent. Add the rest of the ingredients and stir until the cheese starts melting.

Pour mixture into the greased casserole dish and bake in the oven for about 40 minutes.

This is a very easy rice dish to make. Serve immediately with a tossed salad.

Ingredients:

4 medium sized fresh beets
2 large red bell peppers
2 2mall zucchini
1 small eggplant
1 large red onion
1/4 cup canola oil
1 1/2 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Whisk the oil and the balsamic vinegar together in a large bowl. Add the salt and pepper and whisk until completely combined. Cut the beets and onion into 1/2 inch rounds. Cut the peppers into 1 inch strips. Cut the zucchini and eggplant into 1 inch slices. Place all the cut vegetables into the oil mixture and toss to coat generously. Heat grill to medium high heat. Place vegetables on the grill and cover. Grill 5 to 7 minutes on each side or until vegetables reach desired tenderness. Serve hot.

Directions:
Preheat the oven to 425°Fahrenheit.

Put the potatoes on a large baking tray, prick them with a fork and brush with olive oil. Bake in the preheated oven for about 1 hour or until cooked.

When they are cooked, cut the top parts of the potatoes off, take the flesh out, while leaving a 1/2inch of the shell. Put the shells back into the oven and cook for another 10 minutes.

In the meantime, mix together the ricotta cheese, the potato flesh, garlic, chives and parsley and add salt and pepper to your taste. Add the filling to each potato shell and put them back into the oven for another 10 minutes.

Once baked, serve with sweet chili sauce and enjoy with a green salad!

Directions:
In a small bowl combine the orange juice and sunflower seeds and let them soak for about 1 hour.

In a big bowl combine vinegar, oil, honey and basil and whisk together. Add finely shredded cabbage and toss. Then add the grated apples and carrots and gently combine. Add the soaked sunflower seeds, gently toss the coleslaw and chill in your fridge.

This delicious coleslaw will be enjoyed by the whole family. Together with some yummy sausages or pork chops, it’ll make a lovely mid-week dinner.

Remember, just use organic choices for each ingredient to keep it fresh and healthy!

Instructions:
Combine beans, green pepper, cucumber, tomato, lemon juice, oil and cumin in a bowl and toss gently. Taste and season with salt and pepper. Add additional cumin if necessary.

Cover with plastic wrap and refrigerate. When serving, place lettuce leaves on a platter and add the bean salad.

Enjoy this healthy fiber-rich salad with BBQ meat, cold chicken or just as is with crusty white bread.