Black Bean Sliders

 

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Black Bean Sliders

Cook Time 1 hour
Servings 8 Sliders

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion Diced
  • 3 Garlic Cloves Minced
  • 2 Carrots Shredded
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 2 Cans Black Beans Rinsed and Drained
  • 1 tbsp Soy Sauce
  • 1/2 Cup Quick Oats
  • 8 Slider Buns
  • Salt and Pepper to taste

Instructions

  • Heat olive oil in a pan on medium high heat. Add onion, garlic, salt and pepper and cook until fragrant and onion is translucent.
  • Add carrot, cumin, coriander, chili powder, and cayenne pepper. Continue cooking until carrot is tender. Remove from heat and set aside.
  • In a bowl, mash black beans. Add onion-carrot mixture, soy sauce, and oats. Mix well. Form mixture into 8slider-sized patties.
  • Freeze patties for 10 minutes to set.
  • Coat a clean pan with oil and heat over medium heat. Remove patties from freezer and place in pan. Cook patties, flipping halfway through.
  • Top slider bun with desired toppings

Peanut Butter Protein Balls

 

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Peanut Butter Protein Balls

Servings 22 pieces

Ingredients

  • 1.5 Cups Oats
  • 1 Cup Peanut Butter
  • 2 Scoops Vanilla Protein Powder
  • 1/2 tbsp Flax Seeds
  • 1/2 tbsp Chia Seeds
  • 1/2 Cup Honey
  • 1/2 Cup Chocolate Chips Optional

Instructions

  • Mix all ingredients in bowl.
  • Shape into golf ball size balls.
  • Store in fridge or freezer.

Crockpot Mac and Cheese

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Peanut Butter Protein Balls

Servings 22 pieces

Ingredients

  • 1.5 Cups Oats
  • 1 Cup Peanut Butter
  • 2 Scoops Vanilla Protein Powder
  • 1/2 tbsp Flax Seeds
  • 1/2 tbsp Chia Seeds
  • 1/2 Cup Honey
  • 1/2 Cup Chocolate Chips Optional

Instructions

  • Mix all ingredients in bowl.
  • Shape into golf ball size balls.
  • Store in fridge or freezer.

Pasta Fagioli

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Pasta Fagioli

Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Cups Beefless Grounds
  • 1 1/2 Cups Chopped Yellow Onion
  • 1 Cup Diced Carrots
  • 1 Cup Diced Celery
  • 3 Cloves Garlic, Minced
  • 24 Oz Tomato Sauce
  • 29 Oz Low-Sodium Vegetable Broth
  • 1/2 Cup Water
  • 15 Oz Diced Tomatoes
  • 2 Tsp Granulated Sugar
  • 1 1/2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 3/4 Tsp Dried Thyme
  • Black Pepper
  • 1 Cup Dried Ditalini Pasta
  • 15 Oz Dark Red Kidney Beans Drained and Rinsed
  • 15 Oz Great Northern Beans Drained and Rinsed
  • 1 Tbsp Dried Parsley

Instructions

  • Heat 1 Tbsp olive oil in a large pot over medium heat, add beefless ground and cook, stirring occasionally until cooked through.
  • Transfer grounds to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
  • Add onions, carrots, and celery and sauté over medium heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
  • Add broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and marjoram, then season with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
  • Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
  • Add cooked and drained pasta, beefless grounds, kidney beans, and great northern beans to soup. Thin with a little more broth or water if desired.
  • Allow to cook 1 minute longer. Stir in parsley.

Stir Fried Rice

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Stir Fried Rice

Cook Time 20 minutes
Servings 4

Ingredients

  • 3 tbsp Butter
  • 2 Eggs
  • 1 cup Frozen Peas and Carrots
  • 1 Small Onion Diced
  • 3 cloves Garlic Minced
  • Salt and Pepper
  • 4 cups Rice Cooked and Chilled
  • 3 Green Onions thinly sliced
  • 3-4 tbsp Soy Sauce
  • 1/2 tsp Toasted Sesame Oil

Instructions

  • Heat 1/2 tbsp butter in a large sauté pan over medium heat until melted
  • Add egg, cook until scrambled. Remove to a separate plate.
  • Melt 1 tbsp butter in pan. Add onion to pan and cook 2-3 minutes. Add garlic, peas and carrots along with salt and pepper. Sauté until all ingredients are tender and warmed through, about 4-5 minutes.
  • Increase heat to high, add in remaining butter, and stir until melted. Add rice, green onion, and soy sauce. Stir until combined. Continue sautéing until all ingredients are heated through, stirring occasionally.
  • Add eggs, stir, and cook until heated.
  • Remove from heat, add sesame oil, and stir well.
  • Taste and season with additional soy sauce if needed.

Breakfast Casserole

 

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Breakfast Casserole

Ingredients

  • 4 Slices Bread
  • Sausage
  • 1 Cup Grated Cheese
  • 6 Eggs
  • 1 Cup Milk
  • 1 Tsp Mustard

Instructions

  • Preheat oven to 350
  • Spray 9x9 pan
  • Crumble bread into pan
  • Cook and drain sausage, then crumble over pan
  • Sprinkle cheese over pan
  • Beat eggs, milk, and mustard. Then pour over pan.
  • Bake for 30-45 minutes at 350

Pineapple Soy Stir Fry

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Pineapple Soy Stir Fry

Course Main Course
Total Time 30 minutes
Servings 6

Ingredients

  • 12 oz Chicken & Apple Sausage cut into bite sized chunks
  • 8 oz Canned Pineapple Chunks
  • 1/2 cup Diced Onion
  • 1-2 Medium Green Bell Pepper chopped
  • 4 cups Cooked Brown Rice
  • 1 tbsp Olive Oil
  • 1/4 cup Low Sodium Soy Sauce
  • 1 tbsp Brown Sugar
  • Pineapple Juice reserved from can
  • Additional Soy Sauce to taste
  • Sesame Seeds to garnish

Instructions

  • Heat olive oil over medium heat in large skillet or pan.
  • Once oil is heated, toss in onion, zucchini, bell peppers, and any other vegetables and cook until tender.
  • After vegetables are fully cooked and tender, add sliced sausage and pineapple chunks (reserving juice), and stir until both are heated throughout.
  • In a small bowl, whisk together soy sauce, reserved pineapple juice, and brown sugar. Add sauce to pan and bring to a simmer, stirring often to coat sausage and veggies.
  • Once sauce is bubbling and all ingredients are heated throughout, add brown rice to the pan, stir to mix, and garnish with sesame seeds

Hash Brown Casserole

 

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Hash Brown Casserole

Ingredients

  • 2 lbs frozen hash brown potatoes
  • 1/4 stick butter
  • 1/2 teaspoon pepper
  • 1 can cream of chicken soup
  • 1/2 cup chopped onion
  • 8 ounces sour cream
  • 10 ounces sharp cheddar cheese, shredded

Instructions

  • Heat oven to 350
  • Mix all ingredients together, except butter, and place in a buttered 13x9 casserole dish.
  • Dot with butter.
  • Bake for 75 minutes.

Chicken Pot Pie

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Chicken Pot Pie

Ingredients

  • 2 whole chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups chicken broth
  • 1 can peas and carrots (drained)
  • 1 cup self-rising flour
  • 1 stick butter
  • 1 cup buttermilk

Instructions

  • Preheat oven to 425.
  • Boil 2 whole chicken breasts or 4 halves. Pick the chicken from bones and cut into chunks. Place chicken in a buttered 3 quart casserole dish.
  • Mix the soups, chicken broth and peas and carrots (drained). Pour over chicken.
  • Mix flour, butter (cut in flour as for biscuits), and buttermilk. Pour over the other ingredients. Bake for 40 minutes of until brown.

Chili

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Chili

Course Main Course

Ingredients

  • 1 ib ground beef
  • 1 can chopped tomatoes w/ chili peppers
  • 1 can tomato paste
  • 1 can kidney beans
  • 1 tbsp chili powder
  • 1 onion chopped
  • 1 sweet potato chopped

Instructions

  • Brown the ground beef and onion, then drain
  • Add all other ingredients. Cool on low heat for at least 1 hour.