Stuffed Portobello Mushrooms

Instructions 4 large portobello mushroom caps 5 ounces fresh spinach, chopped 1 block (8 ounces) cream cheese, softened 1 tablespoon minced garlic 2 teaspoons Adobo seasoning 1 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 cup shredded cheddar cheese Instructions Preheat the oven to 350 degrees and line a baking sheet with aluminum foil. CleanContinue reading “Stuffed Portobello Mushrooms”

Jalapeño Popper Pasta

Ingredients 1 box (16 ounces) pasta 2 tablespoons olive oil 6 jalapeño peppers (2 sliced; 4 diced) 1 medium onion, chopped 2 tablespoons flour 1 cup chicken broth 3/4 cup heavy cream 1 block (8 ounces) cream cheese, softened 1-1/2 teaspoons Adobo seasoning 1 teaspoon black pepper 1 cup shredded pepper jack cheese, divided 1/2Continue reading “Jalapeño Popper Pasta”

Southwest Black Bean Burgers

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”

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 2 pounds fresh green beans, trimmed and cut into about 1-1/2-inch pieces. 4 tablespoons butter 1 pound mushrooms, sliced 1/2 cup onion, diced 2 cloves garlic, minced 2 teaspoons salt 1/2 teaspoon black pepper 1/4 cup flour 1 1/2 cups low-sodium mushroom or vegetable broth 1 cup heavy cream 1 container (6 ounces) French’s fried onions Instructions Preheat oven to 400 degrees and grease aContinue reading “Green Bean Casserole”