Here are some recipes that we tried over the summer that were good hits with the family.

Mexican Pasta (from McDougall Quick and Easy)

I made this last week when I had tomatoes coming by the bucketful out of my garden.

1 pound uncooked fettucine
1 onion, chopped
1 green bell pepper, chopped
1 T fresh minced garlic (or more)
1/2 c. water
1 15 oz. can black beans, drained and rinsed
1 c. frozen kernel corn
1 1/2 c. chopped tomatoes
1 4 oz. can diced green chiles
1/2 t. oregano
1/2 t. chili powder
optional: 1 T. fresh chopped cilantro, 1 lime

When I made this I doubled the filling-so, I made a quadruple batch of filling and used 3 pounds of spaghetti.

Cook the pasta according to package directions. Drain and set aside. Meanwhile, placed the onion, pepper, garlic and water in a large pot. Cook, stirring frequently for 4 minutes. Add the beans, corn, tomatoes, green chiles, oregano and chili powder. Cook , stirring frequently, for 5 minutes. Add the cooked pasta (and cilantro if using). Cook until heated through, about 1 minutes. Cut the lime in half and squeeze over the pasta before serving, if desired. Even His Pickiness liked this one.

Vegetable Grain Casserole (from McDougall Quick and Easy)

1 c. veggie broth (I used a cube 0f veggie bullion and 1 c. water)
1 can black beans, drained and rinsed
1 c. frozen corn kernels
1 c. thinly sliced carrots
1 c. thinly sliced mushrooms
1/2 c. barley
1/4 c. bulger
1/4 c. chopped onion
2 T. parsley flakes
1 T. minced fresh garlic
optional soy cheese

I tripled this. I used quick barley. Regular would work fine. I used canned mushrooms, drained. Preheat oven to 350. Combine all ingredients, except the cheese, in a casserole dish. Cover and bake for 60 minutes, stirring once halfway through the cooking time. Sprinkle with cheese, if desired. Cover and let rest for 5 minutes.

cereal with soymilk, toast
whatever anyone wanted for lunch
Poorman's Pie, salad, fruit salad

the boys said they would be eating pinto beans for breakfast, lunch and dinner until they are gone. "They are sooo good mom." Good grief. I made up a pressure canner full (22 quart pot)-half of it was gone in one meal. Anyone want some growing boys at their house?

I think I will be having oatmeal with strawberries.
Soup
BBQ Potatoes and grilled veggies

BBQ Potatoes
Potatoes
BBQ sauce

Start the grill. Scrub some taters. Cut into rounds, nuke for 3-5 minutes. You are starting the cooking process. Slap 'em on the grill. Turn once. Coat with BBQ sauce. Grill 'em a little bit longer.

Grilled Veggies
I just like all sorts of veggies done on the grill. Summer squash, zucchini, mushrooms, onions and pepper. I use a veggie tray so they don't fall through the grate. I just use salt and pepper on them. Corn is good this way too.

My new search is Once a Month cooking recipes that are vegan and good. I did OAMC before we choose to eat vegan. The fact that I don't have to cook everyday has tremendous benefits to the family. More mommy, less clean up, more time playing. With our new schedule I have found 5 p.m. rolling around and I have no idea what is for dinner. Having it ready and baking in the oven has great appeal to me. This is very much a work in progress and will change.

So, my list of my own recipes that are OAMC-able is:
pasta e fagioli
sloppy mexican casserole
lasagna (still looking for the perfect recipe)
enchiladas and burritos

I found this at Ellen's Kitchen.

My list of crockpot recipes so far:
baked potatoes and sweet potatoes
pinto beans
black beans
cuban beans

My list of rice cooker recipes so far:
oatmeal
cracked wheat

waffles
Vegetable Barley Soup
Pintos, cheese and bread-DH's favorite meal for Father's Day

Dream Waker from the McDougall website-this was pretty good considering we are dyed-in-the-wool-must-have-brown-sugar-with-oatmeal-eaters, we added a pinch of salt and some extra applesauce on top. I was thinking while eating it though that many other's experience would not be the same as ours-we have home canned applesauce which is much more tasty than store bought applesauce.

Vegetable Barley Soup and homeade bread
Teriyaki Bowls

Toast
Lunch-good question
Cuban Black Beans and Rice-found the recipe on allrecipes.com. I am experimenting and tweaking and will let you know how the experiment turns out. UPDATE: Well liked at our house-even DH was 100% for this one again.
Mush for dessert


Cuban Black Beans
INGREDIENTS:
1 pound black beans, washed (3 c.)
1/4 cup olive oil (deleted)
1 large onion, chopped (2)
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced (1/2 c. chopped)
5 cups water (12 c)
1 (6 ounce) can tomato paste (2 6 oz. cans)
1 (4 ounce) jar diced pimentos, drained (deleted)
1 tablespoon vinegar (1 1/2 T.)
2 teaspoons salt (3 t.)
1 teaspoon white sugar (3 t.)
1 teaspoon black pepper (deleted)
5 bay leaf
5 slices of pickled jalepeno pepper
DIRECTIONS:
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

I put the beans in the crockpot. Sauteed the onions and pepper in water. Added to the crockpot with the garlic and bayleaves (4). I put the crockpot on high, went to Sam's, did housework, went to the gym. Came home, checked bean doneness (is that a word?) added remaining ingredients. Next time I will add another cup or two of dry beans but the remaining ingredients will stay the same-it was saucy. We ate with rice.

Lately we have had lots of sandwiches. House projects will do that to a menu.

Last night we had a mock chicken parmigiana.

spagetti
red sauce
Boca chicken patty
soy mozzerella and parmesan

DH said it was good and to add it to the menu. :)