Ingredients 2 cans (15 ounces each) black beans, rinsed, drained and dried (leave out in single layer on paper towels for at least an hour) 1/2 cup Mexicorn, drained 1/2 cup seasoned Panko bread crumbs 1/2 tablespoon dried minced onion 1 teaspoon cumin 1 teaspoon dried oregano 1/2 teaspoon chipotle chili powder 1/2 teaspoon AdoboContinue reading “Southwest Black Bean Burgers”
Category Archives: Meatless Monday Marvels
Vegetable Potsticker Stir Fry
Ingredients 1 package (10 to 16 ounces) vegetable potstickers 1 tablespoons olive oil 2 small bell peppers, cut into 2-inch strips 1 small head broccoli, chopped into florets 1/2 cup shredded carrots 1 tablespoon minced ginger 1-1/2 tablespoons minced garlic 1 tablespoon sriracha sauce 2 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon honey 1 tablespoon rice vinegarContinue reading “Vegetable Potsticker Stir Fry”
Tomato & Artichoke Gnocchi
Ingredients 2 tablespoons olive oil, divided 1 package (1 pound) shelf-stable gnocchi 1 small onion, diced 1 small bell pepper, diced 1-1/2 tablespoons minced garlic 1 teaspoon oregano (or more to taste) 1 can (15 ounces) can chickpeas, rinsed and drained 1 can (14 ounces) fire-roasted diced tomatoes 1 can (14 ounces) whole artichoke hearts, cutContinue reading “Tomato & Artichoke Gnocchi”
Slow-Cooker Enchilada Orzo
Ingredients 1 can (14.5 ounces) fire roasted diced tomatoes 1 can (10 ounces) medium red enchilada sauce 1 can (4 ounces) chopped green chiles 2/3 cup vegetable broth (more, as needed) 1 can (11 ounces) Mexi-corn, drained 1 can (15 ounces) canned black beans, rinsed and drained 4 ounces cream cheese, cubed 1 box (16Continue reading “Slow-Cooker Enchilada Orzo”
Spinach & Ricotta “Meat” Balls
Ingredients 1 container (16 ounces) whole fat ricotta cheese 1 bag (8 ounces) spinach, large stems removed 1-1/2 tablespoons olive oil 3 tablespoons minced garlic, divided 1 cup seasoned bread crumbs 1 large egg 1/4 cup shredded Italian cheese blend 1/4 cup grated parmesan cheese 1/8 teaspoon red pepper flakes salt and pepper, to tasteContinue reading “Spinach & Ricotta “Meat” Balls”
Red Lentil Dal
Ingredients 2 tablespoons olive oil 1 large white onion, diced 1-1/2 tablespoons minced garlic 1-1/2 tablespoons minced ginger 1 teaspoon red curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon salt 3 cups vegetable broth 1-1/2 cups red lentils 1 can (15 ounces) fire-roasted diced tomatoes, with juices Cooked rice Instructions In a medium stock pot or large saucepan, sauté the onionContinue reading “Red Lentil Dal”
Spinach Artichoke Fettuccini Alfredo
Ingredients 1 box (1 pound) fettuccine 4 tablespoons butter 1 tablespoon minced garlic 3-1/2 tablespoons flour 1 cup milk 1 cup heavy cream 1/2 cup vegetable broth 2 tablespoons whipped cream cheese 1 cup shredded Italian blend cheese 1 can (14 ounces) artichoke hearts, chopped 1 bag (8 ounces) spinach, large stems removed 1 tablespoon lemon juiceContinue reading “Spinach Artichoke Fettuccini Alfredo”
Green Bean Casserole
Ingredients Instructions The original recipe for this incredible casserole can be found here.
Cold Veggie Pizza
Ingredients 2 cans (8 ounces each) refrigerated crescent rolls or crescent dough sheets 1 block (8 ounces) cream cheese, softened 1/2 cup sour cream 1 packet (1 ounce) Ranch seasoning mix 1/2 teaspoon dried dill weed 1/4 teaspoon Adobo seasoning 1/2 cup small fresh broccoli florets 1/2 cup cucumber slices 1/2 cup sliced bell pepperContinue reading “Cold Veggie Pizza”
Mushroom Stroganoff
Ingredients 1 pound extra wide egg noodles 3 tablespoons butter, divided 1 small onion, sliced into thin, short strips 1 pound mushrooms, sliced 1-1/2 tablespoons minced garlic 1/2 cup white cooking wine 1-1/2 cups mushroom (or vegetable) stock 1 tablespoon Worcestershire sauce 3-1/2 tablespoons flour 3/4 cup sour cream 3 sprigs fresh thyme (or 1/4Continue reading “Mushroom Stroganoff”
Cooking With Jennie 