Veggie Grounds & Cauliflower Rice Casserole

 

1 tsp oil 1/2 yellow onion, diced 3 garlic cloves, crushed 1 cup Veggie Ground Round (Used Gardein) 1/2 cup water

1 cup carrot, grated

2 cups spinach, chopped salt &Pepper to taste 4 cups of riced Cauliflower (used Green Giant Frozen) 1/2 light sour cream 3 tbsp milk 1 cup of grated cheddar/mozzarella mix 1. Preheat oven to 375F 2. Heat oil in a large skillet to medium-high. 3. Add onions and sauté until tender 4. Add garlic and stir 5. Add Veggie ground and 1/2 cup water. Stir and cook until heated 6. Add grated carrot, spinach, salt and pepper. Mix well while cooking. Cook until spinach is wilted 7. Remove from heat 8. Microwave cauliflower rice for 5 minutes in a microwave safe dish. 9. In a 9 x 9 inch baking dish add cooked cauliflower, sour cream, milk and basil. Stir together until combined. 10. Add skillet veggies and veggie grounds and 1/2 cup of cheese and mix well to combine. 11. Top with remaining cheese 12. Bake for 25 minutes. 13. Remove and let sit for 5 minutes before serving.

Nutrition Facts
Servings: 4
Amount per serving
Calories	200
% Daily Value*
Total Fat 8.1g	10%
Saturated Fat 2.4g	12%
Cholesterol 25mg	8%
Sodium 410mg	18%
Total Carbohydrate 18.2g	7%
Dietary Fiber 5.4g	19%
Total Sugars 5.2g
Protein 15.8g
Vitamin D 1mcg	3%
Calcium 263mg	20%
Iron 16mg	89%
Potassium 881mg	19%

Crockpot Creamy Pork & Black Bean Soup with Green Chilies

2 lbs. lean ground pork 1 can black beans, rinsed 4 cups sodium reduced chicken broth 4 oz. can of chopped green chilies 1 cup corn 1 cup chopped celery 1 tbsp. cumin 4 oz. light cream cheese 5 cloves of garlic, chopped Salt and pepper to taste 1. Optional. Brown ground pork with chopped garlic 2. Add all ingredients to crockpot except cream cheese 3. Cook 6-8 hours on low or 3-5 hours on high 4. 30 minutes before serving stir in cream cheese until melted and mixed. 5. Serve with sour cream, chopped green onions and/or grated cheese.

Nutrition Facts
Servings: 6
Amount per serving
Calories	433
% Daily Value*
Total Fat 29.9g	38%
Saturated Fat 4.2g	21%
Cholesterol 21mg	7%
Sodium 172mg	7%
Total Carbohydrate 9.9g	4%
Dietary Fiber 2.8g	10%
Total Sugars 0.7g
Protein 31.3g
Vitamin D 0mcg	0%
Calcium 109mg	8%
Iron 2mg	10%
Potassium 184mg	4%

Veggie Loaded Lasagna

650ml jar of tomato sauce (Used Classico Basil Tomato)
1/2 cup of water (Used it to clean out the jar of tomato sauce)
3/4 cup meatless ground round, optional (Used Gardein) 4 oven ready lasagna noodles broken in pieces 1 cup of low fat cottage cheese 1/3 cup of light feta 2 cups of spinach, chopped 4 gloves of garlic, crushed 1 egg 2 cups sliced mushroom 1 1/2 cup grated carrots (about 2 carrots) 1/2 cup light grated cheese 1/4 cup grated parmesan

1. Preheat oven to 350 degrees F. (Optional)Lightly coat a 8 inch by 8 inch rectangular baking dish with cooking spray.

2. Stir together egg, cottage cheese, feta, spinach, and garlic

3. In a separate bowl stir tomato sauce, water and meatless ground round.

4. Add 1/2 cup of tomato sauce mix on bottom of baking dish and layer 1/2 of the broken lasagna noodles

5. Spread 1/2 of the cottage cheese mix on noodles, then 1/2 of the mushrooms and carrots. Spread 1/2 of the tomato sauce mix.

6. Layer the last half of the broken lasagna noodles and repeat the layers. (remaining cattage cheese mixture, mushrooms, carrots and tomato sauce mix)

7. Cover with foil and bake for 60-70 minutes.

8. Uncover and add the 1/2 cup light cheese and 1/4 cup parmesan.  Bake uncovered for another 20 minutes or until it has slightly browned and bubbly. 

9. Let it set for 15-20 minutes. 

Nutrition Facts
Servings: 4
Amount per serving
Calories	387
% Daily Value*
Total Fat 14.8g	19%
Saturated Fat 5.7g	28%
Cholesterol 63mg	21%
Sodium 1087mg	47%
Total Carbohydrate 39.5g	14%
Dietary Fiber 7.4g	26%
Total Sugars 12.5g
Protein 25.3g
Vitamin D 132mcg	658%
Calcium 325mg	25%
Iron 4mg	22%
Potassium 380mg	8%

Crockpot Beef, Beans and Tomato Soup

1.5lbs beef stew meat
1 can of black beans
796ml can of diced tomato
4 cups broth
2 tsp dried herbs
2 tsp paprika
2 tsp salt
2 tsp garlic powder
2 tsp onion powder
2 cups diced carrots
2 cups diced celery
1 cup diced mushrooms
4 cups of water

    1. Place all ingredients into Crockpot.

    2. Cook on low for 8-10 hours or high for 4-6 hours

Nutrition Facts
Servings: 8
Amount per serving
Calories	263
% Daily Value*
Total Fat 12.4g	16%
Saturated Fat 4.8g	24%
Cholesterol 61mg	20%
Sodium 1363mg	59%
Total Carbohydrate 13.4g	5%
Dietary Fiber 3.7g	13%
Total Sugars 6.2g
Protein 23.7g
Vitamin D 32mcg	158%
Calcium 73mg	6%
Iron 1mg	7%
Potassium 368mg	8%

Thai Almond & Ginger Dressing for One

1 tsp almond butter
1 tsp lime juice
1 tsp seasoned rice vinegar
1 tsp rapeseed oil
1 tsp soy sauce
1 tsp grated ginger
1/2 tsp raw cane sugar
1/4 tsp sriracha (optional)

1.Whisk all ingredients together
2.Let refrigerate for 1-2 hours before using.

Nutrition Facts
Servings: 1
Amount per serving
Calories	176
% Daily Value*
Total Fat 13.7g	18%
Saturated Fat 1.2g	6%
Cholesterol 0mg	0%
Sodium 330mg	14%
Total Carbohydrate 13g	5%
Dietary Fiber 2.1g	7%
Total Sugars 5.9g
Protein 4.1g
Vitamin D 0mcg	0%
Calcium 14mg	1%
Iron 3mg	19%
Potassium 207mg	4%

Swiss Chard, Fennel & Mushroom with Bacon

4 cups of swiss chard, chopped & separate stems from greens

1/2 - 1/3 cup of sliced mushrooms

1/2 – 1/3 cup of thinly sliced fennel bulb

2 cloves of garlic, crushed

4 slices of bacon

Nutrition Facts
Servings: 4
Amount per serving
Calories	117
% Daily Value*
Total Fat 8.1g	10%
Saturated Fat 2.6g	13%
Cholesterol 21mg	7%
Sodium 522mg	23%
Total Carbohydrate 3.2g	1%
Dietary Fiber 1.1g	4%
Total Sugars 0.6g
Protein 8.2g
Vitamin D 32mcg	158%
Calcium 29mg	2%
Iron 1mg	7%
Potassium 323mg	7%

1.     In a large pan, fry bacon on medium heat until almost crispy.  Remove bacon to a paper towel & drain.
2.    Add garlic to pan: stir and cook for 1 minute. (if needed add some oil or butter to the pan)
3.    Add chard stems, fennel and mushrooms.  Cook covered with a lid & occasionally stir until fennel & chard are soft.  About 10 minutes.
4.    Crumble bacon.
5.    Add chard leaves & bacon and toss until leaves are wilted.