Game Day Chili

This recipe is easy to add to and adapt to your liking...

1 bag of Morning Star Farms, BOCA or Gardein meatless crubles
1 medium Vidallia onion chopped
1 green pepper chopped
1 14 oz can Rotel chopped tomatoes with chilies
2 8 oz cans diced tomatoes
1 cup water
1 14 oz can light kidney beans
1 14 oz can dark red kidney beans
1 packet chili seasoning (any brand)

Cook crumbles according to package in skillet. Drain and rinse beans, then add all ingredients to a crock pot. Set on high for 4 hrs. If you want it spicier, add cumin and chili powder to taste after 2 hrs of cooking. Serve immediately.

This is great to freeze and thaw later on for a quick meal! My dad only eats meat and potatoes. He had 3 bowls and no idea it was soy 'faux' meat!

This is the cooker I use as it has a timer and automatically turns on to keep warm after cooking so it doesn't burn.

Wonton Lasagna

I chose to make this recipe with wonton wrappers since they are 1/4 calories and carbs than regular lasagna noodles.

***Note, you can substitute a jar of spaghetti sauce for the cans of tomato puree and sauce.

1 bag morning star farms crumbles
1 14.5 oz can tomato puree
3 cans of 8 oz sodium free tomato sauce
1 cup chopped mix of red/green peppers and Vidalia onion
1/2 cup thinly sliced zucchini
1 tsp minced garlic
1 tsp red pepper flakes
1.5 tsp Italian seasoning any kind
1/2 tsp dried oregano
1/2 tsp dried basil
1 12oz container fat free cottage cheese
2 tbsp. grated parmesan cheese from container or shredded
1 8-10 oz container of frozen spinach thawed and patted dry (I use paper towels)
15-20 wonton wrappers
1 cup shredded skim/low fat mozzarella, shredded


Cook Crumbles according to package. Add tomato puree and next 8 ingredients and cover over low-med heat. Preheat oven to 350 and mix together spinach, parmesan and cottage cheese. Spray a 9.5 x 12.5 baking dish with PAM. place crumbles mixture on bottom in a thin layer. Add wonton wrappers on top in a single layer. Spoon over with spinach mixture and spread evenly. Repeat until you have crumbles or spinach mixture on top. Sprinkle mozzarella evenly on top of last layer. Place in the oven for 30-40 mins until brown.

I use Le Cruset for baking dishes that I will then serve. Not only are they the best, but they make a beautiful presentation and clean up perfectly without hours of soaking and scraping. The best in French bakeware. I feel I am investing in my health so I should invest in great cooking tools. Click below to see what I use.

Happy Eating!

PF Changs Lettuce Wraps Revised

Ingredients

1 tablespoon olive oil
1 bag MorningStar Farms Crumblers
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Instructions

Heat olive oil in a saucepan over medium high heat. Add ground MSFarms crumblers and cook according to package in the stove.Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Wrap them up and enjoy!

No Pasta Lasagna

This is one of my favorite recipes~!

8 oz of low fat Ricotta Cheese
1/2 cup grated reduced fat Parmesan cheese
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara or any low sodium Spaghetti Sauce
1/2 cup shredded Mozzarella Cheese
1 cup diced yellow onion
1/2 cup chopped green pepper
1 sliced eggplant lengthwise (optional)
1 cup morning star farms crumblers (cooked)-optional, found in frozen food section
fresh basil leaves chopped and sprinkled on top


Mix ricotta cheese, parmesan, beaten egg, onion, pepper, and seasonings together and place in a oven proof dish. If using eggplant, layer the thin slices on top of the mixture covering the dish. Pour marinara/spaghetti sauce on top and top with low fat mozzarella cheese. Sprinkle chopped basil on top. Bake it in the oven @ 450 for about 20-25 minutes.

This dish is very easy for a comfort meal without the carbs. You can add any veggies of your choice on top of the egg mixture such as artichokes, eggplant, olives, etc. Pack it full of vitamin filling veggies and you can even add Morning Star Farm crumblers, which is a textured vegetarian protein.

Breakfast Protein Pot Pie

Breakfast Pot Pie

Need:
Butter
1 c. onion
1 c. green pepper
10 slices cooked veggie bacon
Salt and pepper
6 eggs, or 6 egg beaters equivalent
Milk (Skim or 1%)
1 potato, shredded or hash browns
low fat Cheddar cheese, shredded
Biscuit dough, you can do whole wheat biscuit dough, frozen food section or from scratch
Maple syrup, sugar free

DIRECTIONS:

1 TBSP butter melted in pan
Add:
1 cup chopped onion
1 cup diced green pepper
Salt on top in pan & sauté
Add:
6 eggs to a bowl and a splash of milk & mix
Add:
onion & pepper mixture and salt and pepper
Coat baking dish with butter and layer bottom with 1 shredded potato, add salt & pepper on top. Place egg/onion/pepper mixture on top of layer of potatoes. Place 10 strips of COOKED bacon in a row across the casserole dish. Cover bacon with 1 cup of shredded cheddar cheese. Cover top of cheese with spoonful/dollops of biscuit dough using spoon across entire top.
Bake 425 for 25 mins
Drizzle with maple syrup (sugar free)

Eggs and Vegetarian Bacon

I saw this recipe and tried it with morning star farms bacon. I cut the bacon pieces in half, layered the bottom and sides of a sprayed muffin tin and broke an egg in the middle of each one. Bake on 350 degrees for 6-10 mins. Watch, depends on the oven. The kids loved them and they were easy to take in the car on a papertowel on the way out the door!