The "Holy Grail" of Dinner - Mothering Forums

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#1 of 3 Old 04-07-2013, 08:46 AM - Thread Starter
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What's your all-time Winning Recipe?  You know the one... Everyone loves it, it's frugal, it's fairly easy (or freeze-friendly), and it's so healthy you feel like you're wearing a halo when you serve it.  Share your recipe so we can all be so virtuous!  :)


Here's one to start:



Sweet Potato Chili
1 large onion, diced
3 sweet potatoes, cubed
2 zucchini, diced
2 cans black beans, rinsed (or 1 1/2-ish cups dried beans, precooked)
28 oz diced tomatoes
2 cups water or broth
1 1/2 tbsp chili powder (I use just a dash for baby, then we add hot sauce to ours)
1 tsp cumin
1 tsp salt (can omit if beans/tomatoes are salted)
2 tsp orange zest (optional)
Combine and bring to a boil, then cook on medium until potatoes are done.  Actually much better the next day after it thickens.
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#2 of 3 Old 04-07-2013, 03:08 PM
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My healthy recipes that everyone loves don't really have recipes per say


Refried bean taco salads. I make shell bowls out of flax tortillas,homemade refried beans and we fill the bowls with tons of fresh yummy stuff like tomatoes,peppers,avocado,olives,red onion,spinach and whatever else we fancy


My fave is summer gazpacho. I'll cook dried black beans in the slow cooker so it doesn't heat up the kitchen. Then go to the garden and pick tomatoes,cucumbers,peppers,fresh herbs,greens and then I use whatever we have in the fridge,onions,garlic,celery,carrots. Blend it all and then stir in the black beans. Let it cool in the fridge all afternoon. I do sometimes used jar veggie juice to thin it out or add more flavor. Kids devour it especially if I let them have some tortilla chips with it. I usually top it with avocado,sliced black olives and more chopped fresh herbs especially cilantro

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#3 of 3 Old 04-12-2013, 08:12 PM
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Mine is probably pasta salad (copied from my old blog Apartment Farm where I posted it originally) - 



  • 1 box tricolor rotini
  • 1 small head of crisp lettuce, cut into bite-sized pieces
  • handful of cherry tomatoes, halved
  • 1 1/2 – 2 cups of ham cubes
  • sliced black olives (optional)
  • soy/rice "mozzarella" cubes (or the real thing if you can eat it)(optional)
  • 1 tablespoon olive oil
  • 1/2 to 3/4 cup of balsamic vinegarette dressing

1.) Cook the pasta until it is al dente. Toss with the olive oil and let it come to room temperature.

2.) Gently toss the rotini with the lettuce, tomatoes, ham, and if using, the olives and mozzarella, until everything is well mixed.

3.) If you are serving it right away, pour in the dressing and toss to coat everything. If you are transporting the salad to a picnic or potluck, carry the dressing in a seperate container and add it when ready to serve (otherwise the salad will become soggy).

ETA - though usually these days I use black olive tapenade instead of sliced olives. 

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