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.

Instant Pot Mexican Smashed Pinto Beans

This was the best recipe for pinto beans I have tried.  Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad.  Original recipe from Pudge Factor.

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Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure. Once depressurized remove lid. Stir well. I used a masher to mash the beans to the consistency we like.

Sheet Pan Meatloaf Supper

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Sheet Pan Meatloaf Supper
A full meal deal in this recipe.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 425F. Line a large sheet pan with foil, generously spray the foil with non-stick cooking spray. Put the potatoes in the center of the foil, salt and pepper them, to taste. Fold the foil up around the potatoes to create a bowl add in the water, and finish folding the packet to seal it all. Cook for 10 minutes.
  2. In a large bowl add egg, onion, Italian seasoning, tomato paste, panko, 2 Tbsp milk, parsley, and ground beef. Mix everything together until evenly combined. Form the mixture into 6 mini meatloaves. Scoot the potato packet to the left side of the pan. Add the meatloaves to the middle of the hot pan. Spread the ketchup evenly over the loaves. Return the pan to the oven, baking for 23-25 minutes. Take the pan out, and use a paper towel to sop up any grease.
  3. Add the beans to the right side of the pan, in a single layer. Drizzle them with olive oil and season with salt and pepper. Toss gently. Bake again for 18-20 minutes.
  4. Remove the pan from the oven. Open the potato packet, careful to avoid the steam. Transfer them to a bowl. Add the butter and milk, salt and pepper to taste. Mask until smooth. Serve with mini meatloaf, and green beans. Enjoy!
Recipe Notes

Recipe adapted from 4 Sons R Us

Beef and Broccoli Bowl

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Beef and Broccoli Bowl
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat.
  2. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Serve with rice, sprinkle with green onions. Enjoy!
Recipe Notes

Recipe adapted from Cooking Light

Cherry and Leek Couscous

Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well.  Original recipe found in Cooking Light.

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Cherry and Leek Couscous
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed. Place couscous in bowl. Heat olive oil and saute the leeks. Should take about 5 minutes. Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
Recipe Notes

For the leeks I cut off the tops and bottom.  Slice in half and open the leek up and wash the layers.  There is dirt that is in between and I have found this is the easiest way to clean.