Our dad tried to humor us when we went vegan but he couldn’t take it ! So we started fixing meat-based meals for him again while we were eating our vegan meals. It quickly became clear to us that we couldn’t afford to keep making the separate meals every day. My dad doesn’t put up with leftovers too well. It doesn’t matter how tasty the meals are, he just hates eating the same thing multiple days in a row. So you’ll see a variety of food again, some meat-based, some vegetarian, some vegan dishes along with drinks, sweet and savory treats. As always, we just want to put out the tastiest recipes for you to enjoy !
We’ve been dealing with health issues for a while now and it’s hard living with chronic pain. We’ve come across articles talking about how peoples health has improved quite a bit or totally reversed after cutting out meat and dairy products from their diet. Then we came across a documentary that showed how horrible pigs are treated at this factory farm. Since it happened there, we’d be surprised if it wasn’t a widespread problem that involves other animals as well. We just couldn’t eat meat anymore after seeing that documentary. So between our health issues and our own ethics, we’re going vegetarian with the end goal of being vegan. We think that everybody will still enjoy the recipes we post.
1 can (15.5 ounces) garbanzo beans, rinsed and drained
1 can (15.5 ounces) kidney beans, rinsed and drained
1 cup dried lentils (8 ounces), sorted and rinsed
1 large vegetarian vegetable or chicken bouillon cube, crumbled (we used chicken)
1 envelope (1.25 ounces) chili seasoning mix (we used hot flavored chili seasoning mix)
3 cups water
1 can (10 ounces) diced tomatoes and mild green chilies, undrained (we used a can of original Rotel)
1 can (15 ounces) tomato sauce
Take a 3- to 4-quart slow cooker out (we used a 4-quart) and mix together all the ingredients in it except for the tomato sauce and diced tomatoes.
Put the lid on the slow cooker and set the heat to LOW, cooking for 8 to 10 hours (we went with 8 hours).
Take the lid off and stir in the tomato sauce and diced tomatoes, putting the lid back on afterwards. Turn the heat setting up to HIGH and let the chili cook for an additional 5 minutes or until all of it’s heated through (5 minutes was good for us).
Supposed to serve 8 (about 1 cup per serving).
This is a spicy dish that’s so filling and it’s easy to make. You can turn this into a vegetarian dish simply by using a vegetable bouillon cube.
Recipe source unknown. We weren’t paid in any form to promote Rotel.
1 pound medium fresh mushroom caps, stems removed afterwards
¼ cup butter, cubed
2 teaspoons dried basil
½ teaspoon dried oregano
½ teaspoon seasoned salt
¼ teaspoon garlic powder
Take a large skillet out and add in the butter. Once the butter’s melted, add in the mushrooms and cook them until they’re tender, stirring occasionally. Add in all the seasonings, stirring to coat the mushrooms in all those seasonings. Turn the heat down to low, put a lid on the skillet and let the mushrooms cook for an additional 3-5 minutes so flavors get a chance to blend, stirring occasionally.
As promised, here’s the recipe for the Creamy Spinach Enchiladas !
– 1 tablespoon margarine or butter (we used butter)
– ½ cup sliced green onions
– 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
– 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
– ½ cup sour cream
– 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
– 12 (6-inch) corn tortillas, heated
– 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
– Additional sliced green onions, if desired (we used them)
1.) Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet, stirring constantly for 2 minutes or until the green onions have a crisp-tender texture to them. At this point, put the spinach in the skillet as well, stirring the spinach long enough to break up the spinach and get it completely heated through (takes about a minute or so). Take the skillet off the heat and stir the following ingredients in so everything gets mixed together thoroughly: ricotta cheese, sour cream, and 1 cup of the Monterey Jack cheese.
2.) Take ¼ cup (a scant ¼, don’t pack the cup or make it a heaping ¼ cup) of the skillet mixture and place it in a line down the center of 1 heated tortilla, rolling the tortilla up afterwards. Place the rolled up tortilla in an ungreased 13 x 9-inch glass baking dish, repeating with the remaining tortillas. Once all the tortillas are in the baking pan, spread the enchilada sauce equally over all the tortillas, spreading the remaining cheese out over the sauce-covered enchiladas afterwards.
3.) Stick the baking dish in the oven for anywhere between 15 to 20 minutes or however long it takes for the dish to look bubbly and be completely heated throughout. Once the dish is out of the oven, top the enchiladas with the optional green onion slices if you’d like.
Makes 6 servings (2 enchiladas per serving)
This is a tasty dish to make that’s relatively cheap. The enchiladas are good on their own but those green onion slices make it taste even better !
We weren’t paid in any way to promote Green Giant or Old El Paso.
We fixed Creamy Spinach Enchiladas tonight (a picture of it below). Mommy and me are going to spend the rest of the evening drinking and having a great time together so we’re just going to post the recipe for this dish tomorrow. Hope you have a great weekend !