2 (9 oz. each) bags of Beyond Meat Beyond Chicken Strips Grilled, cooked (we cooked the strips in extra-virgin olive oil) and cut into 1-inch cubes afterwards.
Ground black pepper (we used freshly ground black pepper)
½ tablespoon canola oil or vegetable oil (we used canola oil)
2 cups frozen stir-fry vegetable blend (we used 2 cups of vegetables from a package of Bird’s Eye Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts)
½ cup frozen peas
1 (14-ounce) can unsweetened light coconut milk
1/3 cup peanut butter (we used smooth peanut butter)
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt (we used kosher salt)
4 cups hot cooked noodles or rice (we used whole wheat fettuccine)
Take a medium-sized mixing bowl out and add the following ingredients to it, stirring to combine: coconut milk, peanut butter, ginger, crushed red pepper, a light sprinkle of pepper and the ½ teaspoon of salt. Set the coconut sauce off to the side for now.
Pour the oil into a wok or large heavy skillet (we used a skillet), setting the heat to medium-high. Once the oil’s hot, toss in the vegetable blend and peas, stirring constantly for 2 to 3 minutes or until all the vegetables are heated through (took us longer than 3 minutes). Add the cubed chicken and coconut sauce to the skillet, stirring to combine. Cook just long enough for everything to get heated through. Serve immediately over the noodles.
Originally this recipe used actual chicken meat but we decided to turn this into a vegan dish ! You can definitely taste the coconut milk and peanut butter in the sauce and there’s a little bit of heat at the end of the bite. This isn’t bad when it’s at room temp. but it’s tastiest when the sauce is nice and hot. We hope you’ll try this and enjoy this as much as we did !
Recipe source unknown.
We weren’t paid in any form to promote Beyond Meat or Bird’s Eye.
1 large onion, coarsely chopped (1 cup) (we used yellow onion)
2 teaspoons finely chopped garlic
1 bag (1 lb.) frozen broccoli, cauliflower and carrots
1 can (15 to 16 oz.) red beans, drained, rinsed
1 can (15 to 16 oz.) garbanzo beans, drained, rinsed
2 cans (14.5 oz. each) diced tomatoes with green chiles, undrained
1 can (8 oz.) tomato sauce
2 cups Green Giant Niblets frozen whole kernel corn (any brand you choose to use is fine)
2 tablespoons chili powder
1 tablespoon ground cumin
¾ teaspoon salt
1/8 teaspoon ground red pepper (cayenne) (we used ¼ teaspoon)
Take a 4 ½- to 5-quart Dutch oven out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and onion, stirring constantly for 4 to 5 minutes or until the onion has softened.
Add the remaining ingredients into the Dutch oven, stirring to combine. Let the mixture come up to a boil, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let the chili cook for 15 to 20 minutes, stirring now and then during that time until the chili is hot and the vegetables feel “crisp-tender”.
This is a hearty, filling dish to enjoy when the weather’s cold. We would suggest perhaps trying a frozen vegetable mixture that doesn’t involve carrots though. While the broccoli and cauliflower had a nice texture to them, the carrots got a little mushy unfortunately. Despite the carrots though, this is something we’d gladly make again !
This recipe came from Betty Crocker.
We weren’t paid in any form to promote Green Giant or Betty Crocker.
1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !
4 strips thick-sliced bacon, diced
¾ cup diced red bell pepper
½ cup diced onion (we used red onion)
¼ cup dry sherry (we used cooking sherry)
4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
1 cup heavy cream
1 tsp. Tabasco sauce
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
½ cup thinly sliced scallions (we used green onions)
Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !
This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !
Add the butter to a large skillet, setting the heat to medium-high. Once the butter’s melted, add in the zucchini and onion, stirring frequently for 5 minutes (by this point our zucchini was tender). Add in the corn, chives and taco seasoning, stirring constantly for 5 minutes or until tender (we just stirred until the corn was heated through). Taste and add salt to taste.
*The food initially tasted a little bland so we sprinkled the salt in to taste and added an additional teaspoon of taco seasoning as well and liked how it tasted by that point.
This is such a quick and easy side dish to whip up ! This is supposed to make 4 to 6 servings but it’s tasty enough that you’ll be lucky if this serves 3 people !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Lawry’s or Southern Living.
1 ½ tablespoons taco seasoning mix (we used Lawry’s)
1 (17.5-ounce) package soft taco flour tortillas (We couldn’t find any packages weighing 17.5-ounces but we did end up using 18 soft taco flour tortillas.)
1 (10-ounce) can green chile enchilada sauce (we used Old El Paso)
Kosher salt to taste (recipe doesn’t call for it but it helps a lot*)
Garnish: chopped fresh cilantro
Preheat your oven to 350 degrees. Take a 13 x 9-inch baking dish** out and spray the inside of it with nonstick cooking spray.
Take a large nonstick skillet out and spray the inside of it with nonstick cooking spray (we chose instead to use about 2 teaspoons of canola oil to coat the inside with). Heat the skillet over medium heat. Once hot, add in the zucchini, mushroom, onion and garlic, stirring frequently for 8 to 10 minutes or until the vegetables are tender. Add in the spinach and continue to stir for 3 to 4 minutes or until the spinach is wilted and most of the liquid has evaporated (ours took less time than that). Add in the beans, corn, diced tomatoes and chiles, and the cream cheese, stirring long enough for the cream cheese to melt.
Stir 1 cup of the shredded cheese into the skillet as well as the taco seasoning. Once everything’s combined, take the skillet off the heat. Take a tortilla and spread about 1/3 cup of the skillet mixture down the middle. Roll the tortilla up to enclose the filling and place it seam side down in the baking dish (we had to tear off the ends of the tortillas to make them fit). Repeat with remaining tortillas. Pour the enchilada sauce over the tortillas, sticking the dish in the oven to let the enchiladas cook for 30 minutes. Pull the dish out just long enough to sprinkle the remaining ¾ cup of cheese over the top of the enchiladas and then stick it back in the oven for another 10 minutes or until it looks hot and bubbly***. Garnish with the cilantro and enjoy !
*When we first tasted this, it tasted “meh” enough that initially we weren’t going to post this but after sprinkling some salt over the enchiladas, it brought out the flavors enough that we changed our minds and decided it was worth posting.
**When we first started making this, we had no idea how many tortillas it would take to use up all the filling. We could only fit 12 though in our 13 x 9-inch baking dish so we had to get another dish out in order to get them all in the oven.
***Maybe our oven runs hotter than theirs did but by the 10 minute mark, our enchiladas were starting to look like they got cooked longer than they should have so next time we make this, we’re going to leave them in for less time.
While this is tasty, had we known how many enchiladas this was going to yield, we would’ve bought more enchilada sauce and shredded cheese.
We got this recipe from a Paula Deen magazine.
We weren’t paid in any form to promote Rotel, Lawry’s, Old El Paso or the Paula Deen magazine.
1 Tbsp. olive oil (we used a little more than 1 Tbsp. of extra-virgin olive oil)
¼ tsp. salt (we used ¼ tsp. plus extra) (we used Kosher salt)
¼ tsp. pepper (we used ¼ tsp. plus extra) (we used freshly ground black pepper)
Garnish: lemon juice
Preheat your oven to 450 degrees. In a large mixing bowl, add the broccoli, oil, salt and pepper to it, tossing to coat the broccoli*.
Take an ungreased baking sheet (we chose to line ours with aluminum foil) and spread the broccoli** out on it. Place the sheet in the oven for 10 to 12 minutes or until the broccoli is tender and golden (ours took about 14 minutes). Pull the sheet out and sprinkle the lemon juice over the broccoli and enjoy !
*After tossing around the broccoli, it didn’t seem like there was oil to around so we poured a little more in, tossing to coat again afterwards.
**Once the broccoli was spread out, it just didn’t look like it had enough seasoning so we sprinkled some more salt and pepper over the broccoli before it went in the oven.
The broccoli tasted good just with the salt and pepper but it was even better with the lemon squeezed onto it.