Mexican Stuffed Shells

Ingredients:
1 pkg of soy beef (or regular beef for the meat-eaters)
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook soy beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While soy beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Christmas Morning Casserole

Ingredients

• 6 eggs, slightly beaten
• 1 C. cheddar cheese, shredded
• 1 tsp. dry mustard
• 1 pkg of Gimmie Lean (vegetarian sausage)
• 1 C. biscuit baking mix
• 2 C. milk
• 1 tsp. oregano

Directions

Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

Jalapeno Popper Quiche

Ingredients

• 1 (9 inch) pie shell, pre-baked
• 1/2 cup cream cheese, room temperature
• 3 jalapenos, diced (seed them is you prefer less heat)
• 1 cup skim milk
• 5 large eggs, lightly beaten
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon salt
• 1 jalapeno, sliced
• 1/2 cup cheddar cheese, grated

Directions

1. Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.
2. Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
3. Pour the eggs into the heated cream while stirring constantly.
4. Mix in the paprika and salt.
5. Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.
6. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.

Cream Cheese Enchiladas

Cream Cheese Chicken Enchiladas

5 ounces cream cheese, softened 

1/4 cup Greek nonfat yogurt

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided

1 can of white kidney beans, rinsed and drained

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the beans, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the bean mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Cowboy Casserole

** Looks Gross, Tastes Delicious!

Cowboy Casserole
adapted from a recipe at Taste of Home
1 1/2 pounds soy beef (or regular ground beef for the meat-eaters)
1 medium onion, chopped
3 cloves garlic, chopped
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 package of frozen hash brown patties (8 total- I got mine at Trader Joes), thawed

Directions:


In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat for a few minutes (or until no longer pink. Drain the mixture if using real beef) and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Pour the hamburger mixture in and then place the hash browns on top. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Taco Cupcakes

Ingredients

1 lb ground beef (obviously I use soy)
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray

Preheat oven to 375.

Brown the meat in a skillet.  Return the meat to the skillet; add the taco seasoning, water and black beans.  Mix and simmer for 5-10 minutes, until water is absorbed.

Spray 18 regular muffin pan cups with cooking spray.  Place one wonton wrapper in each muffin cup.  Divide half of the taco meat between muffin cups.  Sprinkle half of the cheese over the cupcakes.  Repeat layers - wonton, taco meat and cheese.  Bake at 375 for 20 minutes, or until cheese is bubbly.  Top with your favorite taco toppings.

Idaho Sunrises

Ingredients:

• 1 large baked potato
• 1 Tbsp coconut oil (or butter if you'd like)
• 2 eggs
• 2 soy sausage patties (or you can use bacon strips or real sausage for you meat-eaters)
• 2 Tbsp. shredded cheese
• 1 Tbsp. fresh parsley, chopped
• salt and freshly ground black pepper

Directions:

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, sausage and cheese!)

Place 1/2 tablespoon of oil in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with sausage, cheese, parsley, and then season with salt and pepper.

Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.

Very American Cheeseburger Salad

Ingredients:

1 bag Very American Salad Mix 
1C Cherry Tomatoes 
1C Sliced Pickles 
1 packages of Soy Beef 
½ jar TJ’s Organic Ranch Dressing 
½ bag Diced Onion 
Cheddar Cheese, shredded 


Directions:

1) Brown the beef with the onion (and other spices if desired) until it is no longer pink. Drain & sprinkle cheddar cheese on top of the meat. 
2) Put the salad in a bowl with the pickles (sliced and diced) and tomatoes. 
3) Add the beef and dressing and toss together. Enjoy! 


Serves:  4


Calories:  463
Fat:  23
Protein:  40
Carbs:  27

Black Bean and Quinoa Quesadillas

1⁄2 cup quinoa, rinsed
1 cup water
1 400g can black (or red kidney) beans
4 large flour or corn tortillas
3⁄4 cup grated cheddar cheese

 

1. Measure the quinoa and water into a small saucepan.
2. Bring the quinoa to a boil. Reduce to a slow simmer, cover and cook for 15 minutes until the water is fully absorbed. Set the pan aside.
3. In a separate saucepan, warm up beans over low-medium heat.
4. Warm a cast-iron frypan over high heat.
5. Place a tortilla in the skillet until barely warm, then flip.
6. Spoon about 1⁄4 of the cooked quinoa and black beans over half the tortilla.
7. Sprinkle about 1⁄4 of the cheese over the black beans.
8. Fold the top of the tortilla down.
9. Cook for about 1 minute on one side. Flip and cook for another minute.
10. Repeat with remaining tortillas.

Serves:  4

Serving:  1 Tortilla

Calories:  416

Fat:  10.5g

Carbs:  61.6g

Protein:  19g

Mini Loaded Red Potatoes

10 red potatoes (2 inches in diameter)
1 Tbs. vegetable oil
1 tsp. salt
3 pieces vegetarian bacon
5 tsp. Greek yogurt
10 tsp. shredded low-fat cheddar cheese
6 chives, finely chopped

DIRECTIONS

1. Preheat oven to 375°F. Slice off small portion from one side of each potato to create flat base. Toss potatoes in bowl with oil and salt. Arrange potatoes, cut-side down, on baking sheet. Bake 20 to 30 minutes, or until soft.
2. Meanwhile, cook bacon according to package directions, then chop.
3. Allow potatoes to cool slightly, then slice top off each potato and scoop out 1 Tbs. flesh. Stuff each potato with 1/2 tsp. sour cream and 1 tsp. cheese, then sprinkle with bacon, chives, and paprika.

Serves: 10
Serving: 1 stuffed potato
Calories: 140
Fat: 3g
Protein: 4g
Carbs: 24g

**** (out of 5-star rating)

I made these for my lunch- I actually heated them up in the microwave and it was delicious! They tasted like the potato-skins that you would find at an Applebees. I packed 3 of them for my lunch and was satisfied. I am planning on making them again for an appetizer to bring to a party.