Mexican Pizza

 

This recipe took less then ten minutes to make. Use up any extra veggie's you happen to have in the fridge. If you don't have thin crust pizza use corn or flour tortillas to make mini pizzas. Short and sweet and plenty to share!!

Pre-heat oven to 450 (depending on what your crust calls for)

Spread fat free refried beans on pizza crust (you can also use veggie crumbles for extra protein)  

I had some spicy buffalo sauce that I added on top of beans. Salsa works too.

Chop up all of your yummy veggies, I used jalapenos, purple onion,  yellow tomato, summer squash, zucchini and lots of black olives.

Sprinkle veggies on top of crust. Here you can add cheese if you would like.  I used a little bit of shredded as well as smoked mozzarella.

Bake for ten minutes.  

 ENJOY!!!  

Vegitarian Shepards Pie

 

Some days I'm just craving something hearty and filling. I must've been in a mood, because I needed silence. This is a rarity for me.  I generally make this recipe with Seitan, however was a little broke and went with the veggie crumbles I had in my fridge. This is a recipe that Benny wouldn't come near..even just a small bite of the potato's. So I had the luxury of sharing with lil' sessta and eating several days for lunch. This recipe, like the Quiche is not perfected like my momma's, but I will continue the quest for perfecting my ever changing recipe. Hope you enjoy!

Pie Shell

Half diced purple Onion

Half chopped zucchini

1 cup of chopped mushrooms.

(Add any other veggies you want)

1 cup of your favorite shredded cheese (I used half cup of mozzarella and a half of Colby)

1 cup of chopped green onions

5 potato's (I used Idaho, use more if you choose smaller potatoes)

One box (Meijer's has my favorite-organic, small box of cream of mushroom..mmmmm so good!) or can of your favorite mushroom soup

Half bag of Veggie crumbles or package of Seitan

Salt /Pepper

Earth balance or Butter (for mashed potatoes)

Soymilk or sour cream (for mashed potatoes)

Heat oven to 375

Fill pot of water- enough to cover potatoes and put on high heat

When oven is warm, poke pie shell several times with fork and sprinkle a thin layer of cheese

Cook for five minutes (or until cheese is melted)

Sprinkle your veggies on bottom layer of crust. Set aside

Sautee your green onion and mushrooms on low

Add soup and veggie crumbles to mixture. Cook until all ingredients are warm.

 Salt and Pepper to taste.

When ready spread over veggie's in crust and sprinkle remainder of cheese on top.

 When potato's are done, drain and mash them. I like mine cheesy and chunky, with skin on, but you can go the smooth route or healthier route and skip the soy milk/butter or sour cream.

 

Spread mashed potatoes over your veggie crumble mixture.  

 Sprinkle with salt and pepper.

Bake for 20 minutes.

ENJOY!!! 

Puffs of Heaven

Thank you Liz for the namesake : ) ...they did turn out quite yummy, not too spicy and melted in your mouth.... I wandered around Meijer's aimlessly on my way to Laurens for a girls evening...had no plan in mind until I saw the Garlic Butter Crescent rolls (mmmm thank you Pillsbury). Four ingredients later I had a plan...took 6 minutes to make and 10 minutes to bake. The leftover cream cheese mix was a perfect veggie/cracker dip too :)

Half a can of black beans

Roll of Garlic butter crescent rolls
Two jalapeños (de-seeded and chopped)
Block of cream cheese


Follow directions on crescent rolls, mix together cream cheese, black beans (drained) and chopped jalapenos. Lauren had a yummy Arizona mix for seasoning (onion powder, chili powder, garlic, salt) add a little sprinkle of season. I cut the crescent triangles into two or three pieces to make smaller puffs, but you can also use the whole roll. Stuff, seal and bake.

For extra yummy add to mix Mexican seasoning, fresh garlic, onions, black olives...like I said I had no plan and they still turned out well. In retrospect could have been stuffed with a lot more goodness.

ENJOY!

Stuffed shells

Misfits- The Shining

So today was day two of an unexpected snow day. I made it a absolute To Do: to create a recipe, eat it and post. It's been three months for goodness sake! I've been going to the gym with the new year and have been realizing I need more protein...I'll eat dinner and then eat again and again. My favorite go to for protein....beans : ) I was able to sneak those stinkers into this recipe. For extra protein some veggie crumbles would be good as well.

1 box of jumbo shells

1 can of cannellini beans (white kidney)

15 oz. of ricotta cheese

4 mushrooms chopped

4 chopped green onions

2 cups of chopped spinach

1 Tablespoon of Earth Balance (I used vegan--tastes so much better than butter!)

1 Tablespoon of Pesto

1/2 cup of fresh chopped parsley

1/2 cup of feta (I used tomato and basil)

1 cup of shredded mozzarella (optional)

1/4 cup of egg whites (optional)

Panko (optional)

Marinara sauce (optional)

Start out by following the directions the box of shells. Pre-heat oven accordingly.

Sautee the spinach, mushrooms and green onion with earth balance.

In a bowl mix the ricotta cheese, parsley, feta, mozzarella, garlic powder and egg whites. Sprinkle with salt and pepper. I didn't want my beans to be whole, so I used a food processor and added the basil to this, after grinding I mixed with ricotta cheese. Completely up to you if you want to skip this step. Mashing beans works too.

Mix sautéed veggies with ricotta mix.

Lightly spray your pan and stuff your shells to your hearts content! I saved the red sauce for later, but you can pour on top now. I sprinkled with panko and pepper before baking.  I cooked mine for 40 minutes and the last few minutes I warmed up my red sauce in a bowl.

ENJOY!!!! 

  

Five ingredient Chili

Okay...just realized my last post from OCTOBER was chili as well...oops..but this one is yummy and even easier...snow day - crock pot- chili - couch!

Can of spicy rotel (two cans of water)
Half purple onion
Half green pepper
Veggie crumbles
One can of kidney beans

Top with cheese, green onion, cilantro, sour cream or hot sauce.