Lentil Stew

1 meaty ham hock
1 whole chicken
1 lb. lentils
1 onion peeled and cut in eighths
Garlic to taste
1-2 celery stalks with leafy part
1-2 potatoes
2-3 carrots
1-2 zucchini squash
1 small cabbage
1 small package frozen soup vegetables
Italian herbs to taste
salt and pepper

Place chicken and ham hock in a large kettle along with celery, garlic and onions; cover with water. Bring to a boil then reduce heat and simmer until the meat is falling off the bone. Prepare carrots and potatoes by peeling and cubing (bite size cubes) Remove ham hock and chicken and add lentils. Remove meat from the ham hock and chicken and return the meat to the kettle. Add carrots and potatoes. Prepare zucchini by cutting off and discarding ends and cutting the rest into bite size chunks; add to the kettle. When the potatoes, carrots and zucchini are nearly done, add the cored and cut up cabbage and the frozen vegetables. Add seasonings.

Serve with sourdough rolls or french bread. Serves many with leftovers (which are so much better the next day).

1 cup cooked cous cous
3 chopped scallions
1/2 fresh chopped parsley
fresh lemon juice to taste
1/4 c. olive oil
kosher or sea salt and freshly ground pepper to taste

combine all ingredients. chill. before serving add a little more olive oil to moisten.

1 lb. Cooked Fusilli or Penne pasta
1 cup Pesto (basil, lemon, pine nuts, olive oil)
Sliced grape tomatoes
Chopped Spring Onions
Chopped Cucumber
Fresh Mozzarella (cilegine size and cut in half)

5 potatoes, boiled in skin
2 dill pickles, diced
1 carrot, diced
1 onion, diced
3 boiled eggs, diced
200 ml cream (a generous 3/4 cup)
1 tablespoon dijonaise mustard
1 stock cube

Can you make this recipe healthier?

Lamb Stew:
In 2 tablespoons of cooking oil sautee 2 diced garlic cloves and 1/2 large onion until golden brown. Add 1 cup of diced tomatoes add cubed lamb, add 1 teaspoon cumin, 1 teaspoon paprica, 1 tablespoon of garlic salt, 1 tablespoon of onion powder, stir and cover
leave stove on low heat
cooks in approximatley half of an hour

Rice:
In a deep pan Sautee 1 garlic clove and 1/2 onion in 1-2 tablespoons butter over low heat, add 2 cups of water, cover and bring to a boil, when water reaches a hard boil, stir in 1 cup of rice, and immediatley cover with lid and reduce heat to low.
cooks in approximatley 20 minutes, rice is ready when all water has evaporated.
do not lift lid and do not stir rice while it is cooking or the rice will not be fluffy.

Chickpea Greek Salad
1 can of chickpeas
1/2 cup black canned olives
Feta Cheese
Iceberg Lettuce
Any Greek Salad Dressing

This salad is very inexpensive, delicious, and easy to make.
Simply toss in all of the ingredients except the salad dressing and mix.
Then dress it up with a favorite Greek Salad Dressing. Target stores has their own store brand of greek dressing which I find to be the most delicious.

Please help me make this recipe more organic and healthier for my family if at all possible. My family and I really appreciate all of your help! Thanks!