Healthy Recipes for Moms

Minimize your dinnertime craziness!

Lentil Stew with Ham and Spinach


3 tablespoons olive oil

2 medium onion, chopped onion

6 garlic cloves, minced, or 2 tsp minced garlic from a jar

5 cans (15 oz) fat-free low sodium chicken broth

2 cups dried brown lentils

1 cup chopped or sliced carrot (4 large carrots)

4 bay leaves

2 cups frozen chopped spinach, thawed and drained

3 cups chopped baking potato (2-3 potatoes)

2 cups chopped ham steak (1 or 1.5 ham steaks, depending on size) (get no-nitrite added ham, if you can)

2 cans (14.5 oz) low sodium diced tomatoes, drained

2 tsp dried basil

1 tsp dried thyme

1 tsp black pepper

Directions: In large dutch oven or stockpot, saute onion and garlic in olive oil for 5 minutes. Add broth, lentils, carrot, and bay leaves. Bring to boil. Partially cover, reduce heat, and simmer for 20 minutes. (Consider discarding bay leaves now, since they’re hard to find once you’ve added spinach.) Add spinach, potato, and ham. Bring to boil. Reduce heat and simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme, and pepper, and simmer 10 minutes. Discard bay leaves. Serve with crusty bread. 10 servings of 1.5 cups.

Notes for moms:

1. This recipe is nice because it’s all one pot, although there is a fair amount of dicing and chopping. (I recommend a mini-food processor for the carrots and onion chopping.)

2. This dish is a great dish for the fall, and tastes very healthy to me.

This recipe is modified slightly from Cooking Light 2003.


November 11, 2007 Posted by | Entree-Stockpot Soup, Ham | , , , , , , | Leave a comment

Split Pea Soup


2 low-fat no-nitrite ham steaks (approx 1 ½ pounds) diced

2 onions, diced

6 carrots, diced

4 garlic cloves, minced (or 2 tsp jarred minced garlic)

6 cans (15-oz cans) low-sodium, low-fat chicken broth

3 ½ cups green split peas, rinsed and drained

1 tsp dried rosemary

Salt and pepper

Directions: Saute ham in a heavy large stockpot over medium-high heat until browned. Do not discard grease. Add onion, carrot, and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, and rosemary and bring soup to a boil. Reduce heat to medium-low, cover, and simmer until peas start to break down, about 2 hours, stirring occasionally. Remove lid for last ½ hour while simmering. When soup has reached desired consistency, season to taste with salt and pepper. Serves 8-12.

Notes for moms:

1. I sometimes cut up the meat and veggies the night before and store them in tupperware, and then it becomes a really easy meal to make the next day.

2. I love my mini-chopper (a miniature food processor) for dicing up veggies. For carrots, I zap them in water in the microwave for about 3 minutes on high before dicing them up in the mini-chopper.

This recipe is modified from Trader Joe’s split pea soup package.


October 24, 2007 Posted by | Entree-Stockpot Soup, Ham | , , | 3 Comments