Gingersnaps

from the I Don't Cook Cookbook

*this makes a large batch which is a pain if using a stand mixer but they are very yummy

1 1/2 C butter softened
2 C sugar
2 eggs
1/2 C molasses
2 t cinnamon
1 t ginger
1 t allspice
4 C flour
1 t baking soda
2 t baking powder
1 t salt
sugar for rolling but not really necessary

mixing order:

flour, baking soda, powder, and salt separately

cream butter and sugar
add eggs, molasses, and spices
add flour mixture slowly

roll into balls
roll in sugar if desired
bake at 350 for 10 - 12 minutes

Corn Salad

From  the I Don't Cook Cookbook

2 C fresh or frozen (cooked) or canned corn
3/4 C chopped tomatoes
1/2 C chopped green pepper
1/2 C chopped celery
1/4 C chopped scallions
1/4 C dressing (ranch is best)
chopped bacon if desired

Cilantro, Chicken, and Black Bean Salad

from the I Don't Cook Cookbook

1 can black beans, rinsed and drained
1 can corn, drained
1 red pepper, cut in thin strips or chopped or whatever
1/2 cup chopped scallions
1/4 C sliced black olives
1 1/2 C cooked chicken
4 C torn lettuce

1/3 C olive oil
2 T lime juice
2 T chopped cilantro
1 1/2 t sugar
1 clove garlic minced
1/2 t chili powder
1/4 t pepper

combine all salad ingredients but lettuce
combine all dressing ingredients
mix dressing into salad
serve salad on lettuce

Christy's Ridiculously Easy Veggie Soup

For a large pot:

2 cans diced tomatoes
2 cans black beans
1 turkey kielbasa, sliced
4 heaping cups frozen mixed veggies
4 heaping cups frozen chopped kale, spinach, or combo
generous amount of Italian seasoning
4 cups V-8 juice
4 cups veggie or chicken broth
cauliflower
zucchini

bring above to a boil, turn down and simmer, covered, for about 30 minutes

add 1 small head cauliflower, chopped

simmer 10 minutes or until cauliflower is done (cooked but not mushy)
take off of heat
add about 3 cups shredded raw zucchini

Marinades

From the free measuring cup that came with a bottle of Lea & Perrins Worcestershire sauce

Tangy Beef Marinade:

1/4 C olive oil
1/4 C red wine vinegar
1/2 C Lea & Perrins Worcestershire Sauce
fresh ground pepper

Chicken Marinade:

1/3 C olive oil
1/3 C lemon juice
1/3 C Lea & Perrins Worcestershire Sauce
1/2 t ground ginger

Vinaigrette Dressing

1/6 C Lea & Perrins Worcestershire Sauce
1/6 C vinegar
2/3 C olive oil
1 t dijon mustard
salt & pepper

The Kids Are Out of the House, Now We Can Eat Like Grown-ups Menu

Some photos are via Google Images.

For breakfasts:

yogurt, fiber one cereal, nuts, blueberries

oatmeal, nuts, fruit

scrambled eggs and veggies, fruit slushie

For lunches:

Loaded Vegetable Soup

Note: add beans

Chunky Vegetable Soup

Hearty Vegetable Soup

Slow Cooker Tuscan Soup

Chicken Sausage or Bean and Kale Soup

For dinners:

rice and beans

stews

Missionary Dinners

Goulash