Wednesday, February 21, 2024

Plant-Based Tacos

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.


Plant-Based Tacos


Ingredients:

2 bags Gardein Ground Be'f
2 pks Taco Seasoning
1 can Refried Beans
1/2 cup Sour Cream
1/2 head Iceberg Lettuce, chopped
1 cup Cherry Tomatoes, halved
1 cup Mexican Cheese, shredded
Taco Sauce to taste
12 Taco-size Tortillas


Directions:

Brown ground Be'f until no longer pink, stir in taco seasoning and cook for two minutes. Add refried beans and mix in well.

In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

  Enjoy!

                 Ingrid



Thursday, September 14, 2023

Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).






Ingredients:

1 tTbs Olive Oil
1 Green Bell Pepper, sliced into thin strips
1 Red Bell Pepper, sliced into strips
1 Orange Bell Pepper, sliced into strips
1 Yellow Bell Pepper, sliced into strips
1/2 tsp Cumin
Dash Kosher Salt, to taste
Black Pepper, to taste
1/2 tsp Lime Juice
2 1/2 cups Monterey Jack, grated
2 Large Flour Tortillas
Serve with:
Sour Cream
1 cup Salsa

Directions:

  1. Pre-heat the oven to 375 F and lightly grease a baking sheet.
  2. Add the oil to a large skillet over medium heat and cook all of the bell peppers in oil. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
  3. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas. Place a thin layer of peppers on a flour tortilla. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
  4. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
  5. Remove from the oven and allow to cool slightly before slicing and serving.
  6. To serve, slice each quesadilla into fourths or. 
  7. Serve with sour cream and salsa for dipping.

            Enjoy!

                 Ingrid

Thursday, July 13, 2023

Vegetable Pasta

I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.


Vegetable Pasta


Ingredients:

1 lb. Pasta, cooked al dente

Sauce:
1 Yellow Onion, finely diced
1 tsp Garlic, minced
1 Green Bell Pepper, finely diced
8 oz. Baby Portobella Mushrooms, diced
24 oz. Pasta Sauce
15 oz. Fire Roasted Diced Tomatoes, drained
2 Tbs Worcestershire Sauce
2 Tbl Sugar
Red pepper Flakes to taste
Salt and pepper to taste
1 teaspoon basil
1 teaspoon oregano
1 tablespoon Italian seasoning


Instructions:

  • Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
  • Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
  • Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
  • Reduce heat to medium-low. Cover and simmer for 30 minutes.
  • Add in basil, oregano, and Italian seasoning and stir to mix.
  • Dish and serve hot over cooked pasta topped with Parmesan cheese.


             

            Enjoy!

                 Ingrid