Chow Mein

Servings: 4  –  Total time: 20 minutes

Ingredients

• 4 servings chow mein noodles
• 1 carrot, julienned
• 1 onion, julienned
• 1 cup cabbage
• 2 cloves of garlic, minced
• green onions, chopped
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon sesame oil
• 1 tablespoon sugar

Directions

1. Prepare chow mein noodles according to package directions.
2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
5. Serve and enjoy!

Roasted Butternut Squash Risotto

Servings: 4  –  Total time: 40 minutes

Ingredients

• 3 cups butternut squash, cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 6 cups vegetable broth
• 2 tablespoons butter or margarine
• 1 shallot, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups spinach leaves
• 1/2 teaspoon black pepper
• Parmesan cheese

Directions

1. Preheat oven to 400º F.
2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Stuffed Peppers

Serves: 4 – Total time: 45 minutes

Ingredients

• 4 bell peppers
• 2 cups meatless crumbles
• 1 onion, chopped
• 1 cup shredded mozzarella cheese
• 1 package precooked brown rice
• 1/2 cup marinara sauce
• garlic
• oregano
• salt
• pepper

Directions

1. Preheat oven to 350 °F.
2. Remove the top from and deseed the bell peppers.
3. Heat olive oil in a large nonstick skillet over medium-high. Add garlic and sauté for 1 minute. Add meatless crumbles and onion and sauté for 10 minutes.
4. Prepare the rice according to package directions. Once the meatless crumbles mixture is cooked, mix in the rice, marina sauce, and cheese. Add oregano, salt, and pepper to taste.
5. Stuff the peppers with the mixture and place in a baking dish. Bake uncovered for 30 minutes.

Adapted from The Unorthodox Epicure.

Mushroom and Black Bean Tacos

Servings: 4  –  Total time: 20 minutes

Ingredients

• 8 ounces pre-sliced baby portobello mushrooms
• 1 can black beans, rinsed and drained
• 2 teaspoons taco seasoning
• taco-sized tortillas or taco shells
• shredded Mexican cheese blend
• shredded lettuce
• diced tomatoes
• sour cream

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and sauté for 5 minutes or until lightly browned. Add black beans and taco seasoning. Cook for 10 minutes or until thoroughly heated.
2. Fill each tortilla/taco shell with the mushroom and black bean mixture. Top with cheese, lettuce, tomato, sour cream, or whatever toppings you want.

Enchiladas 2

Servings: 4 – Total time: 40 minutes

Ingredients

• 4 flour tortillas
• 1 can enchilada sauce
• 1 teaspoon cumin
• 1 can black beans, rinsed and drained
• 1 cup shredded Mexican cheese blend
• 1 cup frozen corn
• green onions, chopped
• 1 onion, chopped
• 1 tomato, diced
• shredded lettuce
• sour cream
• cooking spray

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine black beans, corn, green onions, onion, tomato, 1/2 cup cheese, and 1/4 cup enchilada sauce. Mix well and add cumin. 
3. Spread 1/4 of vegetable mixture onto each tortilla. Roll up each tortilla.
4. Use cooking spray to grease a 9 x 13 inch baking dish. Place tortillas side by side in dish and cover with remaining enchilada sauce and cheese. Bake for 30 minutes. Top with lettuce, tomato, and sour cream.