PeaceMeal

  VEGETARIAN Roasted Cauliflower and Chickpea Tacos My favorite tacos! Roasted Cauliflower and Chickpea Tacos are easy to make and so delicious! Healthy has never tasted so good.  PREP TIME 10   mins COOK TIME 35   mins TOTAL TIME 45   mins CUISINE Mexican SERVINGS 4 Ingredients    For the Tacos: 2   teaspoons   chili powder 1   teaspoon   ground cumin ¼   teaspoon   garlic powder ¼   teaspoon   onion powder 1   teaspoon   sea salt 1   tablespoon   fresh lime juice 1   tablespoon   olive oil 1   tablespoon   water 1   (15 oz) can   chickpeas, drained and rinsed 1   small head cauliflower   washed and cut into bite-size florets Corn tortillas 1   cup   finely chopped red cabbage 1   jalapeño   sliced, seeds removed 1   large avocado   seed removed and diced Chopped cilantro For the Lime Crema: 1   cup   plain Greek ...

  Ingredients 1   +1/2 pounds ground beef * 1   pack taco seasoning 1   can whole kernel corn   drained 1   can original Rotel 3   cups   french fried onions 2-8.2   ounce   boxes corn muffin mix   and ingredients to make it according to pkg directions 1/2   cup   shredded cheddar cheese Instructions In large skillet, cook ground beef until done, breaking up as you do so with a wooden spoon or whatever you grab out of the kitchen drawer first. Drain off the grease. Stir in taco seasoning, corn, rotel (juice and all), and half of the french fried onions. Spread into the bottom of a 9x13 dish. Prepare muffin mixes according to package directions all in one bowl. Spread on top of beef mixture. Bake, uncovered, at 400 for 20 minutes or until cornbread is golden on top. Top with cheese and remaining french fried onions. Return to oven until cheese is melted. Serve with sour cream. *To save money, you can substitute rinsed and d...

  Ingredients 8   cups   chicken broth   see post on economical ways to get this 1   pound   mild or spicy pork breakfast sausage 4   Russet Potatoes   washed and cubed with skins on 2   carrots   peeled and sliced into rounds 12   ounce   bag frozen pepper and onion blend -   or 1/2 cup diced onion & 1 diced bell pepper 2   cups   corn 2   cups   chopped turnip greens   fresh or frozen, can substitute spinach 2   cups   heavy cream 1   cup   instant potato flakes Seasonings 1   tablespoon   dried parsley 1   +1/2 teaspoons salt 1/2   teaspoon   garlic powder 1/2   teaspoon   black pepper 1/2   teaspoon   crushed red pepper   Go easy here if you use hot sausage Instructions Place chicken broth in a large stock pot over medium high heat. Add potatoes, carrots, and corn. In a large skillet also over medium high heat, chop up an...

I started making these in our early marriage years in Blacksburg, and they're still a freezer staple for me. I've made them each time I was pregnant and put away three pans of shells for those busy nights ahead. Danette and I have made them twice together, and once we added shrimp which was delicious. I typically puree the tomatoes for the topping since that's what my family prefers.  Sausage and Spinach Stuffed Shells Ingredients: 1 12-oz. package jumbo pasta shells 1 tbsp. olive oil 1 cup yellow onion, finely chopped 1 lb. Italian sausage, casings removed 3 cloves garlic, minced 1 large egg, lightly beaten 1 15-oz. container ricotta cheese 6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained 1 cup freshly grated Parmesan cheese, divided 1 tbsp. chopped fresh basil or 1 tsp. dried basil 1/4 cup bread crumbs 1/2 tsp. salt 1/2 tsp. pepper 1 28-oz. can chopped tomatoes with herbs, including the liquid Directions: Bring a large pot of salted wate...

 Another quick and satisfying dinner. I've been making this one for years. Makes about 6 burritos.  INGREDIENTS For the bean filling: 2 tsp. canola or vegetable oil 2 cloves garlic, minced or pressed 1 tsp. chili powder 1 tsp. minced chipotle in adobo sauce 1 tsp. ground cumin ¼ tsp. kosher salt Dash cayenne pepper 1/3 cup water, vegetable broth or chicken broth 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 6 tbsp. fresh salsa For serving: 6 (9- or 10-inch) flour tortillas, warmed Shredded cheese Diced tomatoes Shredded romaine lettuce Chopped green onions Low-fat sour cream or Greek yogurt DIRECTIONS 01 To make the bean filling, heat the oil in a skillet over medium-high heat.  Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds.  Add the beans and the water or broth to the pan.  Bring the mixture to a boil.  Reduce the heat to medium-low and allow...

I love this dinner! It's very quick - really the only prep is cutting up the chicken and broccoli. One of Jackson's favorites! STICKY APRICOT CHICKEN AND BROCCOLI   yield:  4-6   prep time:  25   MINS cook time:  20   MINS total time:  45   MINS This sticky apricot chicken is so juicy and delicious! The chicken is seared and glazed with a jammy apricot sauce. Serve with broccoli and rice! INGREDIENTS 3   heads broccoli,   cut into florets  olive oil for drizzling/spraying salt and freshly cracked black pepper about 2  pounds   chicken breasts,   cut into 1-inch pieces 1   teaspoon   garlic powder 6   tablespoons   all-purpose flour 4   tablespoons   olive or canola oil 1 scant cup   apricot jam/preserves 2  garlic cloves,   minced 4  tablespoons   soy sauce 2   tablespoons   brown sugar chopped green onions and toasted sesame seeds,   for garni...