In a slow cooker add water, pineapple, carrots, steel cut oats, cinnamon, pumpkin pie spice, and salt.
Cover and cook on low for 6-8 hours. When cooking process is complete, stir in raisins and a sprinkling of the brown sugar, adding more if desired.
In a large skillet, brown the ground beef, drain then add the taco seasoning. Set aside in the refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef. Continue cooking for the remainder of the time.
In a large skillet, cook the chicken with the onion, garlic and cumin. Add the remaining ingredients and let simmer for 20 minutes.
Serve over cooked brown rice and top with Parmesan cheese.
Heat noodles in microwave according to package instructions. Set aside.
In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.
Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.
Grill corn either on the barbeque or in a skilled.
Toss beans and corn into a bowl. Top with tomatoes and add the salt and pepper to your taste. Mix gently.
Add cilantro, lime juice and a bit of olive oil. Mix gently again. Refrigerate for at least 30 minutes before serving.
*For Variety Add: 1 avocado, 3-4 green onions, sliced or black olives
Cook quinoa according to package instructions.
In a small skillet, heat olive oil over medium heat. Add mushrooms, asparagus, salt and pepper and cook until tender.
In a large bowl, combine all remaining vegetables. Stir in the quinoa, mushrooms and asparagus. Drizzle with the lime juice and mix well.
Chop asparagus into 1/2-inch pieces, reserving 8 of the spear tips.
In a large sauce pan, heat olive oil over low heat. Add onion. celery and carrots and cook for about 3 minutes. Add garlic and cook until fragrant; about 1 minute. Add asparagus, salt and pepper and cook an additional 5 minutes. Add broth, cover and simmer for 20 minutes.
In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.
In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.
In a sauce pan, comnine the quinoa and the broth and bring to a boil. Reduce heat to a simmer and cover. Simmer for about 10 minutes or until done.
In a skillet, sauté the onions, garlic and bacon until onions become translucent.
In a large sauce pan, add the beans, onions, garlic, bacon and bacon drippings. Add remaining ingredients and gently toss until well combined.
Cook over medium heat, stirring occasionally for 25 minutes or until heated thoroughly.
Remove bay leaf and serve warm.
