THE LORDS' HOME
Recipes We Like As Modified

Ingredients list
• 2 to 2½ lb. lamb. Boneless is best.
• Nonstick cooking spray
• 2½ cups hot-style vegetable juice (low sodium preferred)
• 2 cups rice
• 1 tsp. curry powder
• ¼ tsp salt (do not use if veggie juice is not low sodium)
• about 1 cup of baby carrots
• 1 medium green sweet pepper, in large slices for those who can't eat them. (Excuse-moi)

We might try it another time with a "tame"/wild rice mix.

Instructions list
1. Trim fat from meat. Cut meat as necessary to fit in the slow cooker. Coat large nonstick skillet with cooking spray. Heat over medium heat. Add meat; cook until brown on all sides. Drain off fat.
2. In slow cooker, combine vegretable juice, rice, curry power and <salt>. Add carrots and peppers. Place seared meat on top of vegetables.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours.

Makes 6 servings at our house. Kitties like the lamb.

Ingredients list
• 3 cups water
• 1 14-oz. can reduced sodium chicken broth (prefer the broth from cooking the chicken)
• ⅔ cup wild rice, rinsed and drained
• ½ tsp. dried thyme crushed
• 3 cups chopped cooked chicken or turkey
• 2 cups shredded fresh spinach
• 1 10¾ oz. can reduced-fat and reduced-sodium condensed cream of chicken soup

Future: use milk instead of water. Thicken with cornstarch or arrowroot.

Instructions list
1. In large saucepan, combine the water and broth. Bring to boiling. Stir in wild rice, thyme and pepper. Return to boiling; reduce heat. Cover and simmer for 40-45 min. until wild rice is tender.
2. Stir in chicken, spinach, and cream of chicken soup. Heat through

Makes 3 servings at our house. After all, kitties must enjoy chicken, too!

Ingredients list
• 1 lb. ground beef
• 1 med. onion chopped
• 1 can (15 oz.) pizza sauce
• 8 oz elbow macaroni cooked and drained
• 2 cups (8 oz) shredded mozzarella cheese
• 1 package (3½oz) sliced pepperoni
• 1 package pepperoni bites

You do NOT need salt with this.

We might try it another time with sausage chunks instead of ground beef or maybe along with ground beef. After all, it is a carnivore's delight!

Instructions list
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in remaining ingredients. Transfer to a greaseed 2-qt baking dish.
3. Bake, uncovered at 350° for 40-45 minutes or until heated through.

Makes 4 servings at our house. Kitties enjoy a very small portion of this.

Ingredients list
• 3 tsp olive oil, divided 2 tsp and 1 tsp
• 1 cup chopped red onion (1 medium)
• ½ cup chopped celery
• 4 c. cauliflower florets (about 1½ lb)
• ½ tsp ground coriander
• 2 cans (14.5 oz each) low-sodium chicken or vegetable broth
• 12 oz. lg. shrimp peeled and deveined (8-12 shrimp)
• ½ tsp salt, divided in half
• ¼ fresh ground pepper, divided in half
• ¹/₃ cup fat-free evaporated milk

Instructions list
1. Preheat grill to medium-high. Coat grill rack with non-fat cooking spray.
2. Heat 2 teaspoons of oil in soup pot over medium heat. Add onion and celery and cook, stirring occasionally, 6-7 minutes. Stir in cauliflower and coriander. Cook 2 minutes. Add broth and bring to a boil. Reduce heat, cover and simmer until tender, 20 minutes. Remove from heat and cool 5 minutes.
3. Season shrimp with ¼ tsp salt, ⅛ tsp pepper and remaining 1 tsp oil. Grill until opaque, 2-3 minutes per side.
4. Puree soup in batches. Return to pot. Stir in mild and remaining salt and pepper. Warm over medium heat until heated through, about 5 minutes.
5. Serve with shrimp.

Not yet tried (12/13/07). Recipe says it serves 4.

Ingredients list
• 2 lb. baby potato mix (purple, red creamers, white creamers)
• 1 Tbsp extra virgin olive oil
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 1 tsp salt
• ¼ freshly ground black pepper

Instructions list
1. Preheat oven to 425°F. Coat large baking sheet with non-fat cooking spray.
2. Combine all ingredients in large bowl and toss well. Arrange potatoes in single layer on baking sheet. Roast, turning occasionally, until lightly browned and tender, 23 to 25 min.

Not yet tried (12/13/07). Recipe says it serves 6.

Ingredients list
• 3 potatoes (med. diced)
• 2 turnips (med. diced)
• 48 oz. chicken stock (3 cans)
• ½ cup skim milk
• 1 Tbsp olive oil
• 4 garlic cloves (minced)
• 2 leeks (lg. sliced)
• 2 carrots (lg. diced)
• 1 tsp thyme
• 4 cups spinach (torn small)
• 2 lbs chicken (diced, boneless, skinless)
• 1 tsp vinegar
• ¼ Tabasco sauce
• ¼ tsp salt
• ¼ tsp pepper

Instructions list
1. Bring potatoes, turnips & stock to boil in a heavy saucepan. Reduce heat & simmer 10 min.
2. When tender, add milk & mash roughly with potato masher. Set aside.
3. In a separate saucepan, heat oil & sauté garlic, leeks, carrots & thyme 5 min. Add 1 cup of the potato purée, spinach and chicken. Simmer 5-10 min.
4. Add remaining ingredients & potato purée. Simmer 5 min., then serve.