Recipes

Vegan Mexican Hashbrown Bites

Because of the fact that my daughter is vegan, I am constantly trying to come up with vegan recipes that are fun, tasty, and simple.  For quite some time now, I was thinking of trying to make vegan hamburger patties using the ground crumble, but I was unsure of what the results would be, considering that the ground crumble could simply fall apart if it isn’t bound well.

Finally, last week I gave it a try.  To be more specific, I gave the vegan bites a try.  The hamburger patties will be for another day and another post.  I made one big bowl of this mixture.  At first, I only cooked about 20% of the bowl, and refrigerated the rest.  Later that day, I cooked the rest of the bowl.  I noticed the difference immediately.  Refrigerating the mixture causes it to stiffen and thicken up to a better consistency.

Thus, my recommendations for you would be to make the mixture, and refrigerate the mixture for one hour, and then start scooping the bites.  The one thing that I like about this recipe is the fact that the Mexican crumble has enough of a spicy kick, that you don’t need a lot of seasoning.  Please enjoy and have a wonderful Labor Day!

Activity:  Making Vegan Mexican Hashbrown Bites

Total Prepping and Cooking Time:  95 minutes

Ingredients:

• 1 bag of hashbrown mixture
• 1/2 cup of Panko crumbs
• 1 pack of Lightlife Mexican Smart Ground
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1/2 cup of oil
• 1/2 cup of Daiya vegan cheese

Directions:

• Dump all of the above ingredients, except the oil into a bowl.
• Use a small cookie scoop or your hands to roll the bites.
• Place the bites into the oiled skillet, turning them every so often with a small spatula.
• Enjoy the vegan bites!

You shall eat the fruit of the labor of your hands; you shall be blessed, and it shall be well with you.  Psalms 128:2

Blessings,

Katina

Vegan & Ground Turkey Slow Cooker Bread Casseroles

Why the Slow Cooker Casserole?

Well, as you have probably figured out by now, there can’t be any cooking going on in this house without a little bit of drama attached to it.  A couple of weeks ago, my daughter called me while I was over my friend’s house, and she stated that the oven had been on preheat for 40 minutes, but still didn’t come on.

Hmmm.  Okay, breathe.  She proceeded to tell me that she didn’t realize we had just ran out of oil, so the meal that she tried cooking stuck to the bottom of the skillet, and she had to end up throwing it out.  Okay, breathe.  I definitely had to take a few minutes to process this one.  This became number 4 on our list of repairs that needed to be done, and will have to wait.

Fast forward, my son and I were in the grocery store early last week, and I decided that I would make two breakfast bread casseroles.  They would last for a week, and the kids could heat them up in the microwave and head out to school.  After getting all of the ingredients except the tin foil pans from Dollar Tree, I thought, “Wait a minute.  The oven doesn’t work.”  This is when Plan B went into effect.  My grandmother used to always say, ” There’s more than one way to skin a cat.”  Although I don’t think anyone would do that.  Back to the story.  I kept thinking to myself would it be possible to make a bread casserole in a slow cooker.

I checked Pinterest, but their slow cookers were rectangular shaped, and their casseroles were not like mine.  Well, you know me by now.  I decided that the worst thing that could happen is that the casserole didn’t come out right.  Praise God!  It was delicious!  I hope you feel brave enough to try my concoction.  My kids loved it.  I made a vegan one, and then the next night, I made a non-vegan one.  Please feel free to email me with your favorite slow cooker recipes with permission, and I will post it for others to see.  Have a blessed night, and happy cooking!

Activity:  Making a Vegan & Ground Turkey Slow Cooker Casserole

Total Prepping and Cooking Time:  2.5 hours

Ingredients:

• 1 pack of hash browns
• ground turkey-1 pack
• 1 pack of Lightlife Meatless Mexican Crumbles (vegan casserole)
• 1 can of fire-roasted salsa style diced tomatoes
• cut leaf spinach-1 can
• 3 tablespooons of oil
• 3 tablespoons of nutritional yeast
• 2 cups of low sodium vegetable broth (vegan casserole)
• 2 cups of unsalted chicken broth
•  onion powder, garlic powder, cumin, turmeric, marjoram, 3 teaspoons
• 3 slices of vegan bread
• 3 slices of non-vegan bread
• 1 cup of water
• 3 cups of milk

Directions:

• Make a layer of eight to ten hash browns for layer 1.
• Add the layer of uncooked meat, making sure to even distribute across, the spinach, and the tomatoes.
• Break up three slices of bread into cubes.
• Add the water, broth, nutritional yeast, oil, and all the rest of the seasonings.
• Add 1 1/2 cups of milk.  (I used oat milk.)
• Cook on high for 2 1/2 hours.
• Hope you enjoy it as much as I did!

I was glad when they said unto me, Let us go into the house of the LORD. Psalms 122:1, KJV

Vegan Spinach, Spaghetti, and Quinoa Twist

I guess if you haven’t realized it by now, I love pasta.  The second two things that have really been my go to is cut leaf spinach and fire-roasted diced tomatoes(salsa style).  You can’t beat buying four cans of this duo for only $3.20.  The quinoa helps to fulfill the protein requirement, which is a bonus.  

I am not able to tolerate really spicy foods.  However, these tomatoes give just the right kick to chili, burgers, avocado, homemade salsa, and several other things, without being too overwhelming.  This meal was ready in no time.  Since I decided to use two pounds of spaghetti, I had to use a large stock pot.  Please feel free to email me your favorite recipe for spaghetti and I will feature it as a blog post.  Have a blessed weekend!

Activity:  Making Spinach, Spaghetti, & Quinoa Twist

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• 2 pounds of whole grain spaghetti
• 2 cans of cut leaf spinach
• 2 cans of fire roasted with garlic salsa style diced tomatoes
• 1 tablespoon of garlic powder
• 1 tablespoon of marjoram, italian seasoning, or basil
• 2 tablespoons of olive oil
• 2 1/2 jars of pasta sauce (tomato & basil, garden vegetable, garlic)
• 1 tablespoon of parsley
• 1 cup of red quinoa

Directions: 

1. Bring four cups of water to a boil, then adding spaghetti with one tablespoon of oil added to prevent sticking.
2. While this is going, bring one cup of red quinoa to a boil.
3. Boil the quinoa for twenty minutes.
4. Saute the spinach and diced tomatoes with olive oil, grapeseed oil, or whatever oil you have.
5. Drain the pasta with a colander or top of the pot.
6. Add the pasta sauce, vegetables, quinoa, and seasonings.
7. Makes 15 servings.
8. Enjoy!

I will fear no evil,
for you are with me;
your rod and your staff,
they comfort me.

Psalms 23: 4, NIV

Vegan and Vegetarian Lasagna

A week ago, I purchased two tin foil lasagna pans to make vegetarian and vegan lasagna.  Well, I have a couple of funny stories to tell about the vegetarian lasagna.  The first story is that I never made lasagna before.  Instead of looking up a recipe, I bought three jars of pasta sauce, vegetables, two boxes of no-boil noodles, and cheese, and then decided that I would look up on the internet as to how to layer it.  A little bit backwards, I know.

The second funny thing is that it originally started out as being a non-vegetarian lasagna, loaded with ground turkey meat.  However, after making all of the layers, I realized that the cooked ground turkey meat was still sitting in the skillet on the bar stool.  So much for that!  I decided that I would use this meat to make my own version of nachos with cheese, piled with toppings for lunch for three days.

Activity:  Making Vegan and Vegetarian Lasagna

Total Prepping and Cooking Time:  1 and 1/2 hours

   Ingredients:

• 3 jars of pasta sauce
• 2 cans of spinach
• 2 cans of Fire Roasted Diced Tomatoes
• 2 boxes of NO BOIL lasagna noodles
• 2 tin foil pans, 1 for vegan lasagna, 1 for vegetarian lasagna, or 9×13 casserole bowls if you have them
• 1 1/2 bags of shredded cheese (regular cheese)
• 2 bags of Daiya shredded Pepperjack cheese
• 1 pack of Lightlife Smart Ground Vegan crumble meat
• 2 Zucchinis
• olive oil or grapeseed oil or vegan butter
• 2 packs of mushrooms

Directions:

1. Saute the mushrooms in vegan butter and minced garlic.
2. Saute spinach, zucchini, and diced tomatoes with grapeseed oil, adding the mushrooms when they are done. 
3. While the veggies are sauteing, place the smart ground into olive oil for a little bit.  It will finish cooking in the oven.
4. Pour pasta sauce into the bottom of each pan.
5. Add columns of the lasagna noodles on top.
6. Add all the vegetables into a big bowl.
7. Using a wooden spoon, scoop the vegetables, layering them on top of the noodles, and then layering the vegan crumble(or whatever meat), and then cheese.
8. Pour another layer of pasta sauce.
9. Continue this pattern of layering noodles, vegetables, meat and cheese, with a final layer of noodles on top, with sauce and cheese on top of the noodles.
10. Bake at 425 degrees for one hour.

Both pans together is about 18 servings.

Griddler by Cuisinart

I have one more simple, functional kitchen gadget that I’d like to share with you this week.  I was blessed with this item about three years ago, and I use it more now than ever before.  It’s called the Griddler by Cusinart.  It is also one of those low maintenance gadgets.

I like the fact that you can push the buttons on the sides to clean the plates.  There is also a pull out tray on the bottom of the griddler, which holds the excess oil.  This tray, along with the snap out griddler plates, take about five minutes total to clean.  There are additional plates that you can purchase to insert so that you can make your own homemade waffles.  With this push out system, it doesn’t get any easier than that.  What I usually do is to turn the griddler on to get hot for about six minutes, and then it usually takes another six minutes to cook whatever I need to fix. I have yet to make pancakes, sausages, or eggs on it.  I like it because it is a grill and a panini press at the same time.  This makes for fun, fast, creative sandwiches.  I will share two recipes that I have made with the Griddler by Cuisinart.  The first recipe is a Cheese Quesidalla, and the second one is a Bagel Mushroom Breakfast Sandwich.

Activity:  Making a Bagel Mushroom Breakfast Sandwich

Total Prepping and Cooking Time:  ten minutes

Ingredients: 

• (1) mushroom
• (1) slice of Lightlife Smart Deli Veggie Bologna Slices
• (1) slice of Daiya Cheddar Style Slice of Cheese
• (1) teaspoon of Earth Balance Vegan butter
• (1) Thomas Everything Bagel

Directions:

1. Place the cheese, cut-up mushroom, and bologna slice inside the bagel.
2. Add the vegan butter to the top and bottom of the bagel.
3. Place inside, and press down, making sure that you are using the Panini feature.
4. Enjoy! 

Activity:  Making a Cheese & Parsley Quesadilla

Total Prepping and Cooking Time:  ten minutes

Ingredients: 

• (1) teaspoon of parsley
• (1/2) Cup of Daiya Cheddar Cheese Shreds
• (1) teaspoon of Earth Balance Vegan butter
• (2) Vegetable tortillas  

Directions: 

1. Place the tortillas on the griddler.
2. Switch to the panini feature.
3. Place the cheese inside of the tortillas.
4. Sprinkle the parsley on top of the cheese.
5. Spread the butter on the top and bottom tortillas.
6. Press down for about five minutes.
7. Enjoy! 

Pampered Chef Ceramic Egg Cooker

Today, I am going to feature something that is both simple and functional.  I was blessed to have received it almost two months ago.  These days I have been quite busy, and so anything that is low maintenance and gives you fast results in food preparation, gets a high five.  It has been a life changer for me when it comes to getting something ready within 20 minutes or less for breakfast for two college kids, who are always rushing out the door in the mornings.  I am not getting paid to share this item with you.  I would just like to share the blessing of having this simple, functional, Ceramic Egg Cooker from Pampered Chef.

This egg cooker can make microwave omelets, oatmeal, french toast, muffins, etc.  The two things that I have tried is the omelette and the muffins.  The omelette takes literally five minutes.  There are two and a half minutes of prep time, and then another two and a half minutes of cook time in the microwave.  The best thing to do if you want to use frozen vegetables or quinoa, is to cook them at night so that they will be ready in the morning.  Otherwise, you can use fresh veggies, and it will only require the two and a half minutes.  Because of the fact that my son loves eggs, I have tried several varities of the omelette: omelette with cheese, omelette with cheese and lunch meat, and an everything omelette, which is the one that I will be discussing.

Activity:  Making a Quinoa Turkey Omelette

Total Prepping and Cooking Time:  five minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 20 minutes

Ingredients: 

• (2) eggs
• (1 1/2) tablespoons of milk
• (1) slice of turkey lunchmeat
• (1) teaspoon of parsley
• (1) tablespoon of quinoa
• (1) tablespoon of cheese

Directions: 

1. Place two eggs, milk, and parsley into the egg cooker.
2. Put on the top to the egg cooker and cover the hole with your pointy finger.
3. Shake the egg cooker ten times, holder the top in place.
4. Fold the lunchmeat in half, cutting it into square pieces.
5. Add the quinoa, lunch meat, and cheese, and stir.
6. Place in the microwave for 2 and 1/2 minutes with the lid.
7. Take the top of using a silicone trivet or oven mitt.
8. Take a butter knife, outlining the omelette in a complete circle.
9. Invert the omelette into a plate.
10. Enjoy!

Activity:  Making a Quinoa Oatmeal Blueberry Muffin

Total Prepping and Cooking Time:  ten minutes, unless you have frozen vegetables and quinoa to prepare the night before, then 25 minutes

Ingredients: 

• (2) tablespoons of flaxseed meal
• (3) tablespoons of water
• (1 1/2) tablespoons of milk
• (3) tablespoons of flour
• (1) tablespoon of sugar
• (1/4) teaspoon of sunflower seeds
• (1) teaspoon of blueberries 
• (1/4) teaspoon of baking powder
• (1/4) teaspoon of vanilla extract
• (1/4) teaspoon of coconut flakes
• (1/4) teaspoon of chia seeds
• (1/4) teaspoon of raisins
• (1/4) teaspoon of oatmeal
• (1/4) teaspoon of olive oil or coconut oil

Directions: 

1. Place olive oil, flaxseed meal, milk, and vanilla extract into the egg cooker and stir.
2. Add all the rest of the ingredients and stir.
3. Cook for two minutes and 20 seconds without the lid.
4. Fold the lunchmeat in half, cutting it into square pieces.
5. Add the quinoa, lunch meat, and cheese, and stir.
6. Place in the microwave for 2 and 1/2 minutes.
7. Take the top of with a silicone trivet or oven mitt.
8. Take a butter knife, outlining the muffin in a complete circle.
9. Invert the muffin into a plate.
10. Enjoy!

Garlic Butter Chicken Sandwiches

Activity:  Making Garlic Butter Chicken Sandwiches for Lunch and Dinner

Total Prepping and Cooking Time:  30 minutes

Ingredients: 

• (2) boneless, skinless chicken breasts
• (1) container of sour cream
• (1) container of mild salsa
• (1) teaspoon of onion powder
• (1) teaspoon of oregano
• (4) tablespoons of vegan butter
• (1) teaspoon of garlic powder
• (1) jar of minced garlic
• (1) teaspoon of parsley
• (1) pack of Artisan hamburger buns
• (Optional): Shredded carrots 

Directions: 

1. Cut up the two chicken breasts into small chunks.
2. Pour the butter into a skillet, along with the minced garlic.
3. Dump the chicken into the skillet, along with all of the seasonings, and saute the chicken for about twenty to twenty-five minutes.
4. While the chicken is sauteing, place the buns in the oven to toast for about ten minutes.
5.  Place the chunks of chicken on each bun, pouring extra butter as to moisten the bread.
6. Add sour cream, and then salsa on top, with shredded carrots being optional for the last topping.
7. Enjoy and have a blessed evening!

Coconuts Grits with Quinoa Casserole

Activity:  Making Coconut Grits with Quinoa Casserole for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• (2) cups of grits
• (1/2) cup of quinoa
• (1) teaspoon of onion powder
• (1) teaspoon of garlic powder
• (1/2) cup of  cheddar cheese or vegan cheese
• (1/4) cup of grapeseed, butter, or whatever oil you have
• (1/2) cup of soymilk or almond milk
• (1) tablespoon of parsley
• (1/4) cup of rice
• (1/4) cup of sunflower seeds
• (1/4) cup of cheddar cheese or vegan cheese for the top
• (1/4) cup of  coconut flakes

Directions: 

1. Bring three cups of water to a boil.
2. Bring one-fourth cup of rice to a boil.
3. Boil the quinoa for twenty minutes.
4. Add two cups of grits to the boiling water.
5. Stir the grits ever so often with a whisk.
6. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
7. Sprinkle the rice, then sunflowers seeds and coconut flakes on top.
8. Add an extra layer of cheese and parsley to the top.
9. Bake at 365 degrees for 22 minutes in a casserole dish.
10. Cut into squares after ten minutes.
11. Makes 7 servings.
12. Enjoy!

Vegan Oatmeal Raisin Coconut Chia Cookies

Activity:  Making Vegan Oatmeal Raisin Coconut Chia Cookies

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• (1/4) cup unsweetened coconut flakes
• (1 1/2) cup of soymilk
• (1/4) cup of coconut oil
• (1/4) cup of sunflower seeds
• (1/4) cup of raisins
• (1) tablespoon of oil
• (1 1/4) cup of flour
• (1 1/4) cup of oatmeal
• (1) teaspoon of vanilla extract
• (3/4) cup of brown sugar
• (1/2) teaspoon of baking soda
• (1) tablespoon of chia seeds
• (6) brazil nuts (chopped)
• (3) tablespoons of flaxseed meal and 4.5 tablespoons of water mixed together

Directions: 

1. Use parchment paper or grease a full-sized cookie sheet with oil.
2. Whisk together the following in bowl number one:  flour, oatmeal, baking soda, chia seeds, sunflower seeds, and chopped up brazil nuts.
3. Mix together the following in bowl number two: olive oil, coconut oil, coconut flakes, flaxseed meal mixture, soymilk, vanilla extract, and brown sugar.
4. Dump bowl number one into bowl number two and mix well.
5. Use a cookie scoop to form balls with the cookie mixture and place them on the cookie sheet.
6. Enjoy and have a blessed weekend!

Serves 18

Vegan Black-Eyed Pea and Quinoa Mash

Also, since my daughter is a vegan, I like to start everything off with a vegan base.  You can always add the meat on the side.  As I was sauteing the tomatoes, my eyes were running like crazy.  They also opened up my sinuses.  I am usually not able to handle really hot stuff, so I added nutritional yeast to calm the spicy kick.  This was a great energy booster, and I paired it up with a slice of bread.  When I was a kid, it seems like every meal my grandmother made was complete with a slice of bread.  Some things you never let go!

Activity:  Making Vegan Black-Eye Pea and Quinoa Mash for Lunch and Dinner

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• (4) cans of black-eyed peas
• (1/2) cup of quinoa
• (1) can of fire roasted diced tomatoes
• (1) teaspoon of garlic powder
• (1) teaspoon of onion powder
• (1) teaspoon of oregano
• (1/4) cup of grapeseed, butter, or whatever oil you have
• (1) teaspoon of cumin
• (1) teaspoon of turmeric
• (1) tablespoon of nutritional yeast
• (1) cup of rice
• (1) can of spinach

Directions: 

1.  Boil a cup of rice for about fifteen minutes.
2. Boil a 1/2 cup of quinoa for about fifteen minutes.
3. While the rice is boiling, boil the black-eyed peas for fifteen minutes, and saute the spinach and fire roasted tomatoes.
4.  Dump the beans, quinoa, rice, and seasonings into the pan.
5. Add the nutritional yeast to cut down the heat of the tomatoes, plus for the nutritional bonus.
6. Enjoy and have a blessed weekend!

 Grits & Quinoa Casserole Pie

Activity:  Grits & Quinoa Casserole Pie for Breakfast and/or Brunch

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• (2) cups of grits
• (1/2) cup of quinoa
• (1) teaspoon of onion powder
• (1) teaspoon of garlic powder
• (1/2) cup of  cheddar cheese or vegan cheese
• (1/4) cup of grapeseed, butter, or whatever oil you have
• (1/2) cup of soymilk or almond milk
• (1) tablespoon of parsley

Directions: 

1. Bring three cups of water to a boil.
2. Boil the quinoa for twenty minutes.
3. Add two cups of grits to the boiling water.
4. Stir the grits ever so often with a whisk.
5. Add the milk, butter, cheese, quinoa, seasoning, and parsley to the pot and whisk together.
6. Bake at 365 degrees for 22 minutes.
7. Cut into triangle pie wedges after ten minutes.
8. Makes 6 servings.
9. Enjoy!

Quinoa Burgers

Activity:  Making Quinoa Burgers for Dinner

Total Prepping and Cooking Time:  35 minutes

Ingredients: 

• (1/2) cup of rice
• (1/2) cup of quinoa
• (3) tablespoons of flaxseed meal mixed with 4.5 tablespoons of water
• (1) can of spinach
• (3) tablespoons of nutritional yeast
• (1/4) cup of grapeseed and sunflower oil, or whatever oil you have
• (1/2) cup of vegan cheese

Directions: 

1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
2. Boil the rice for twenty minutes.
3. Boil the quinoa for twenty minutes.
4. Saute the spinach with grapeseed oil blend.
5. Mix the rice, quinoa, and spinach in a bowl.
6. Fold in the flaxseed mix, cheese, and nutritional yeast and stir.
7. Create patties with your hands.
8. Bake at 350 degrees for 22 minutes.
9. Enjoy!

Know therefore that the Lord your God is God, the faithful God who keeps covenant and steadfast love with those who love him and keep his commandments, to a thousand generations,

Deuteronomy 7:9, ESV

Oatmeal Chocolate Delights

Activity:  Baking Oatmeal Chocolate Delights

Total Prepping and Cooking Time:  45 minutes

Ingredients: 

• (1 1/2) cups of oatmeal
• (1/4) cup of semi-sweet organic chocolate chips
• (2) tablespoons of flaxseed meal mixed with 3 tablespoons of water
• (1 1/2) cups of flour
• (1/4) cup of brown sugar
• (2) teaspoons of vanilla extract
• (1/4) cup of coconut oil
• (1/4) cup of grapeseed and sunflower oil blend
• (1/4) cup of sunflower seeds
• (1) teaspoon of baking soda
• (1/4) cup of vegan milk (soy, almond, etc.)
• (1/4) cup of cinnamon

Directions:  

1. Prepare two cookie sheets by greasing them with the grapeseed oil using a paper towel or optional, using parchment paper.  (I ran out, so there was no option.)
2. Whisk together the flour, oatmeal, cinnamon, sunflower seeds, and baking soda in a bowl.
3. Mix together the brown sugar, vanilla extract, coconut oil, and vegan milk in another bowl.
4. Pour the brown sugar mixture into the dry mixture.
5. Add the grapeseed blend and stir.
6. Fold in the chocolate chips.
7. Use a small cookie scoop to place the dough on the cookie sheets.
8. Bake at 350 degrees for 22 minutes.
9. Enjoy!

Pear Crumble

Activity:  Baking Pear Crumble for Dessert

Total Prepping and Cooking Time:  70 minutes

Ingredients: 

• (2) cans of pears – $2.00
• (1) .75 oz of cinnamon  – $1.00
• (1) box of oatmeal – $1.80
• (1) pack of flour – $1.50
• (1) bag of light brown sugar – $1.80
• (1)  jar of honey  – $1.70
• (1) container of butter or bottle of olive oil or vegan butter – $3.69

Total Cost: $ 13.49

Cost per day for two days: $6.75

Estimated Duration of Food:  1 day for a family of 4-6, 2 days for a family of 1-3

Directions:  

1. Pour the pears into a small casserole pan.
2. Whisk one cup of flour, 3/4 cup of oatmeal, 1/4 cup of brown sugar, and 2 teaspoons of cinnamon in a bowl.
3. Pour 1/4 cup of oil into the bowl and whisk.
4. Pour these ingredients on top of the pears and drizzle with honey on top.
5. Bake at 350 degrees for 45-55 minutes.
6. Enjoy!

Make a joyful noise unto the Lord, all ye lands.

² Serve the Lord with gladness: come before his presence with singing.

³ Know ye that the Lord he is God: it is he that hath made us, and not we ourselves; we are his people, and the sheep of his pasture.

⁴ Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name.

⁵ For the Lord is good; his mercy is everlasting; and his truth endureth to all generations.

Psalms 100, KJV

Breakfast Bread Casserole

Activity:  Cooking Two Bread Casseroles for Breakfast

Total Prepping and Cooking Time:  90 minutes

Ingredients: 

• (1) loaf of bread – $3.99
• (1) pack of Fieldcrest vegan sausages   –  $4.99
• (1)  .75 oz of parsley flakes  – $1.00
• (1) .75 oz of onion powder  – $1.00
• (1)  .75 oz of chili powder  – $1.00
• (1)  .75 oz of oregano  – $1.00
• (1) pack of  Pepperjack vegan cheese  – $3.49
• (1) pack of cheddar cheese  – $1.88
• (1) 16 oz. pack of ground turkey  – $2.00
• (1) carton of eggs – $0.88
• (2) 13.5 oz can of cut spinach – $.75
• (1) container of butter or bottle of olive oil or vegan butter – $3.69
• (6) plum tomatoes -$2.00
• (1) small bag of flax seed meal – $3.69
• (1) non-dairy milk – $2.59

Total Cost: $ 33.95

Cost per day for two days: $16.98

Cost per day for three days: $11.32

Estimated Duration of Food:  2-3 days for a family of 4-6, 5-6 days for a family of 1-3

Directions:  

1. Place two casserole dishes on the table.
2. Put butter or oil into two separate skillets, and then place the meat inside both of them with the seasoning.
3. Cut up six tomatoes.
4. Drain the two cans of spinach.
5. Pour oil or butter into a third pan, placing the spinach and tomatoes inside afterwards.
6. Take eight slices of bread, and cut them into cubes.
7. Grab two medium-sized to large bowls, placing three cups of non-dairy vegan milk into both.
8. Place three eggs into one bowl, and three flaxseed mixtures into the other bowl.  (Use one tablespoon of flaxseed meal and two and a half tablespoons of water and mix for each egg requirement.)
9. Use the meat as the first layer, spinach and tomato as the second layer, and sprinkle cheese on top.
10. Place the cubes of bread into both casserole pans.
11. Place another layer of cheese on top.
12. Pour the milk mixture into both casserole pans.
13. Place another layer of cheese on top.
14. Enjoy!

Pasta Goulash

Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

Ingredients: 

• (1) box of spaghetti  – $.50
• (1) jar of balsamic vinegar  –  $3.69
• (1)  .75 oz of parsley flakes  – $1.00
• (1) .75 oz of onion powder  – $1.00
• (1)  .75 oz of chili powder  – $1.00
• (3)  ears of corn  – $1.00
• (1) 13.5 oz can of cut spinach – $.75
• (1) container of butter or bottle of olive oil or vegan butter – $3.69
• (1) bag of mini red and golden yellow potatoes -$2.00
• (1) bag of cello carrots – $.50

Total Cost: $ 18.82

Cost for two days: $9.41

Cost for three days: $6.27

Estimated Duration of Food:  2 days for a family of 4-6, 3 days for a family of 1-3

Directions:  

1.  Cut up 1/3 of the bag of gold and red mini potatoes into 4 wedges each.
2. Pour oil or butter over the potatoes, and sprinkle them with chili powder and parsley flakes.
3. Place them in the oven for about 40 minutes, or until nice and crisp.
4. Boil a pot of water, and then add spaghetti and oil to the boiling water.
5. Drain the can of spinach using a colander to remove excess liquid.
6. Cut the corn off the stalks, and place them into an oiled skillet.
7. Cut the cello carrots into spirals using a potato peeler or knife.
8. Place the carrots and spinach into the skillet with the corn, and sprinkle them with parsley flakes.
9. Drain the excess liquid off the pasta using the lid of the pot, colander, or strainer.
10. Place the potato wedges and all of the sauteed vegetables into the pot of spaghetti, adding oil and balsamic vinegar to the pot.
11. Enjoy!

The Lord is my shepherd;
I shall not want.
² He makes me to lie down in green pastures;
He leads me beside the still waters.
³ He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV

Activity:  Making Turkey Burgers and Potato Wedges with Tomatillo Sauce for Dinner

Total Prepping and Cooking Time:  60 minutes

Ingredients: 

• (1) 18 oz.  container of oatmeal  – $2.00
• (2) 16 oz. packs of ground turkey – $5.99
• four tablespoons of nutritional yeast (4.0 oz of nutritional yeast is $2.50 at Whole Foods)
• 4 tablespoons flaxseed meal – $3.79 for 16 oz. bag
• 1 container of oregano – $1.00
• 1 container of cumin – $1.00
• 1 container of parsley flakes – $1.00
• 1 container of onion powder – $1.00
• 1 container of chili powder – $1.00
• (1) container of regular butter , vegan butter, or olive oil (for potatoes and frying the burgers) – $3.80
• (1) bag of potatoes – $1.99
• 2 lbs. of tomatillos – $1.50
• 1 bunch of cilantro – $.50
• 1 jar of minced garlic – $1.90
• cheese- 2 packs – $5.00
• tomatoes-2 packs – $1.99
• bread-two loaves – $3.50

Total Cost: $ 39.46

Cost per day: $9.87, family of three

Cost per day: $19.73, family of six

Estimated Duration of Food:  2 days for a family of 6, 4 days for a family of 3

Directions:  

• Preheat the oven at 425 degrees.
• Rinse and cut up about 6 potatoes into wedges, placing them in a bowl, and covering them with olive oil or butter, taking a wooden spoon, and turning them to make sure they are completely covered.
• Sprinkle oregano and chili powder all over them, and toss with wooden spoon again.
• While the potatoes are in the oven, cut up two pounds of tomatillos into wedges.
• Pour olive oil on them, and place them into the oven, setting the timer for twenty-five minutes.
• Place the following into bowls:
  • cumin
  • onion powder
  • chili powder
  • parsley
  • 1/2 cup of cheese
  • 1/2 cup of oatmeal
  • 4 tablespoons of nutritional yeast
  • 2 lbs. of ground turkey
  • 4 tablespoons of flaxseed meal mixed with 10 tablespoons of water – equivalent to four eggs 
• Dump the cumin, onion powder, chili powder and parsley on top of the ground turkey meat.
• Add the oatmeal, nutritional yeast, and flaxseed meal mix.
• Fold in the cheese and make the patties.
• Pour oil into the skillet, and place the six patties in the skillet.
• While the burgers are going, you can place the tomatillos, a bunch of cut-up cilantro, minced garlic, and olive oil into a blender or food processor to make the tomatillo sauce.
• Toast the bread or buns.
• Cut up the tomatoes.
• Take the potato wedges out of the oven.
• Once the turkey burgers are ready, place shredded cheese on top first, and then the tomatillo sauce on top second.
• Place tomatoes on top.
• Fellowship and enjoy!

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Activity:  Making an Oatmeal Bowl

Total Prepping and Cooking Time:  20 minutes

Ingredients: 

• (8) 42 oz.  containers of oatmeal  – $24.00
• scoops of coconut flakes –  $3.00
• scoops of chia seeds  – $3.00
• (1) bag of pumpkin seeds or sunflower seeds  – $8.00
• (5)  lbs of quinoa  – $16.00
• (1) 24 oz. container of honey  – $2.20
• (1) container of regular butter or vegan butter (I like Earth Balance.) – $3.80
• (6) cartons of milk – $15.00
• (1) pound of brazil nuts – $16.00 (excellent source of selenium)
• (2) cartons of raisins – $6.00

Total Cost: $ 97.00

Cost for one day: $3.23

Estimated Duration of Food:  1 month for a family of 4 to 6, 2 months or longer for a family of 1 to 3

Directions:  

• Boil two pots of water, one having just water in it, and the other, along with quinoa.
• While the water is boiling, place the following in small, clear glass bowls, or whatever bowls that you have:
  • coconut flakes
  • pumpkin seeds
  • chia seeds
  • raisins
  • brazil nuts
  • honey
  • butter
  • milk
• Chop up about three brazil nuts, placing them back into the bowl when finished.
• Add the oatmeal to the boiling water.
• After quinoa is done, you can drain off excess liquid with a strainer, and place it into a clear bowl.
• When oatmeal is ready, add butter and milk.
• Pass out the bowls and everyone can add their own toppings.
• Enjoy!

Activity:  Cooking Penne Pasta with Spinach and Mushrooms for Dinner

Total Prepping and Cooking Time:  40 minutes

Ingredients: 

• 1 box of penne pasta  – $1.00
• (2)  15 oz. cans of low sodium pasta sauce –  $3.00
• (1)  .75 oz of parsley flakes  – $1.00
• (1) .75 oz of onion powder  – $1.00
• (1)  .75 oz of oregano  – $1.00
• (1)  8 oz. of mushrooms  – $2.20
• (1) 13.5 oz can of cut spinach – $.80
• 1 container of butter or bottle of olive oil or vegan butter – $3.69

Total Cost: $ 13.69

Cost for two days: $6.85

Cost for four days: $3.42

Estimated Duration of Food:  2 days for a family of 4-6, 4 or more days for a family of 1-3

Directions:  

• Boil the water for the pasta in a big pot or saucepan, along with one tablespoon of butter or olive oil so that the pasta doesn’t stick.
• While the water is boiling, you can drain the can of spinach and add the spinach to a nonstick pan with olive oil or butter.  If you like minced garlic, you can also add this to the spinach.
• Heat up the spinach for about ten to twelve minutes.
• Add the pasta to the boiling water, and after about 15 minutes to 18 minutes, the pasta will be ready.
• Drain the pasta, and then add the two cans of pasta sauce, along with all of the spices above, and two tablespoons of olive oil or butter.
• Rinse the mushrooms and place them in a skillet, or whatever pan you have, along with butter.
• Cook the mushrooms for about 12 to 15 minutes, and then add the mushrooms and spinach to the pan of pasta.
• Stir and eat!