Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

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Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch).  Add a pinch of salt and bring to boil.  Reduce heat and let simmer uncovered until fork tender.  Takes 8-10 minutes.  Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt.  Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well.  Place tortilla chips on baking sheet.  Add the cauliflower/potato mix.    Top with black beans cheese, red onion. Broil until cheese melted.  Once out top with grape tomatoes and cilantro.  Serve immediately.

Turkey Chili

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Turkey Chili
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and peppers; cook stirring frequently, for 4-5 minutes, or until onion is soft. Add turkey; cook for 4-5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and crushed red pepper; cook, stirring frequently, for 10 to 15 minutes. Add parsley and serve. Enjoy!
Recipe Notes

Recipe adapted from Lead a Happy Life

Slow Cooker Balsamic Glazed Roast Beef

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Slow Cooker Balsamic Glazed Roast Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
  2. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
  3. Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!
Recipe Notes

Recipe adapted from Closet Cooking

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich.  Original recipe from Cooking Light.

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Mushroom French Dip Sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes. Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked. Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in) Stir mustard and horseradish together and slather on top of half of rolls. Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.

Huevos Rancheros

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Huevos Rancheros
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
  2. Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
  3. Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!
Recipe Notes

Recipe adapted from Family Circle