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    It’s Meatless Monday-Fiesta Eggs

    This one could be a breakfast, lunch or a quick, light supper. Pantry staple items, ten minutes of your time and you have a meal. Serve this with hash browns or cubed pan-roasted potatoes, more salsa and some sour cream. 1 15 ounce can chili beans, drain slightly 4 pieces of bread, toasted 1/3 cup salsa 1/3 cup shredded cheese 4 eggs   Pre-heat oven to 375 degrees. Spray four ramekin dishes with non-stick cooking spray and place on a baking sheet. Break up pieces of toasted bread and place at the bottom of each ramekin dish. Spoon the chili beans on the toast. Break on top of the beans. Spoon…

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    It’s Meatless Monday-Cranberry-Orange Kale Salad

    Kale always seems to be on sale, but the price per bunch dips even lower around this time of the year. It’s a superfood too which makes it a nutritional powerhouse. However, two things I’ve found are, one; it can often be bitter. Two, it gives your mouth a workout because of the chewiness of this veggie. I’ve found a couple of ways to overcome these problems. One is to cook it before I add it to things like soups. And the second way, which I used in this week’s Meatless Monday recipe, is to add some salt (for want of a better word), and then massage it. It turns…

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    It’s Meatless Monday-Crispy Burritos

    Sometimes I’m almost ashamed to call some things I make, actual recipes, and this one is no exception. It uses leftover items and is put together in about 15 minutes. I like to put a different spin on things and for this one I used phyllo dough instead of tortillas. I used pinto beans for this one but just about any bean will do. I’ve sometimes used  leftover refried beans too. Pair it with a side salad, guacamole and sour cream and it’s one of the easiest suppers to pull together at a moment’s notice. 1 cup cooked brown rice 1 15 ounce can pinto beans, drained and rinsed ½ cup salsa 1 cup…

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