Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.
This was a great recipe! I've made it several times.
This was a great recipe! I've made it several times.
This savory tart is a delicious way to cook with your leafy-greens, such as kale, Swiss chard, collards and sweet potato or squash. The balsamic vinegar is used on both cooking greens and caramelizing the onions, which really adds a delicious hint, the feta cheese adds the nice cheesiness and well-balanced saltiness. It can be served as a main dish or a side dish!
These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.
Slow cooker lentil soup finished with a swirl of heavy cream for a velvety, rib-sticking bowl. Set it in the morning, come home to dinner. Vegetarian, high in fiber, low effort.
Light and tasty. Serve the soup with a few slices of garlic bread, delicious.
A slow cooker chili that uses wild rice meatballs (store-bought to save time), black beans along with traditional chili seasonings.
Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.
An easy, tasty yet wholesome week-night meal is all in one pot.
Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.
Creamy potato soup made the simplest way: boil and mash potatoes right in the cooking water, then stir in butter, half-and-half, garlic, and paprika. A pantry-staple, single-pot weeknight dinner.
Slow-cooker chili with ground beef, red kidney beans, diced tomatoes, bell pepper, and a generous shake of chili powder. Set it in the morning, eat by dinner. Hands-off weeknight comfort.
Superb dish. I added Chinese veggies mix which contained bean sprouts, sherry was Spanish. Noodles were originally Chinese. Thanks very much, a photo is attached.
I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.
These were delicious! I don't like mushrooms so nixed those and used a broccoli/cauliflower mixture. Loved it; the added wine and garlic with all the veggies....yum. I believe I used 11 lasagna noodles; putting 1/3 cup of the mixture in each noodle was perfect.