Sunday, April 15, 2018

Alfredo Chick'n Pasta

This is the fastest dinner you'll make. I found the Daiya Alfredo Sauce packets at a local store and tried it. AMAZING!!! I went back for months and they didn't have it. When I spied some on the shelf I bought 2 boxes. Yeah, 6 packets all mine!!!

  • 1 package Daiya Alfredo Cheese Sauce
  • 1 package Gardein Teriyaki Chick'n Strips (save the sauce packet for a different time)
  • 1 16-ounce box of your favorite pasta shape (I used Campanelle for this)
  • 1 cup frozen sweet garden peas
  • 4 ounces sliced mushrooms


Cook pasta according to package directions while you prepare the other ingredients. Saute mushrooms in a nonstick skillet until they start giving up their liquids.

Cut each chick'n strip into 4ths and toss into the mushrooms. Cook until chick'n is warm all the way through.

Stir in the peas. Stir and cook 3-4 minutes.

Add Alfredo sauce and give it a good stir. Then stir in pasta mix gently.

Serve with a side salad.

Sunday, April 8, 2018

Beef(less) and Biscuit Casserole

This is a very tasty recipe that I made vegan from a dish I found on the web. I cut the recipe in half and it makes 4 hearty servings.

  • 1 package Beyond Meat Crumbles
  • 1 tablespoon taco seasoning mix
  • 1/3 cup water
  • 1/4 cup vegan sour cream (I used Toffuti)
  • 1/4 cup vegan mayo (I used Just Mayo)
  • 1/2 cup vegan cheddar cheese, shredded (I used Daiya block)
  • 1/2 cup sweet onion, diced
  • 1 cup biscuit mix (I used bisquick)
  • 1/2 cup water
  • 1 can Rotel, drained


Preheat oven to 325F. Spray a 9x9 baking dish with oil. Cook crumbles until they aren't stuck together. Add taco seasoning and water.

Cook 3-5 minutes until most of the liquid is absorbed.

In a bowl, mix sour cream, mayo, half of the cheese and half of the onion together. Set aside.

In another bowl, mix together biscuit mix and water to make a soft dough.

Press dough into the bottom and 1/2" up the sides of the greased dish.

Saute remaining onion and Rotel until onion is barely tender.

On top of the biscuit dough add crumbles.

Top with Rotel mixture.

Next smear on the sour cream mixture.

Top with the remaining cheese.

Bake for 30-35 minutes or until edges are slightly brown.

You can garnish with any of your favorite toppings.
Enjoy!

Sunday, March 25, 2018

Pineapple-Datil Hot Sauce

Jack was telling me about a Pineapple Habanero sauce he saw on TV the other day. You know I've got Datil's in the freezer, so I went in search. I discovered the Chili Pepper Madness website. Oh my gosh folks you have to check it  out if you like heat. I subbed Datil for Habanero and it was so freaking  hot. I made another batch with NO Datil and mixed the two together. Below are the ingredients for the final version. 
  • 20 Datil peppers
  • 2 cups (2 cans) sliced pineapple, drained
  • 1 handful cilantro leaves, rinsed
  • Juice from 2 limes
  • 2 cups white vinegar
  • 1 teaspoon salt

Add all ingredients to your blender (or food processor)  and blend till fairly smooth.

Pour into pot and simmer over low for 15 minutes.

Get jars/bottles ready.

Ladle into jars and close.

Store in frig. Makes about 24 ounces. **If you have canning equipment you could process this and keep it in your cabinet.