Page 2 of 2

Mexican Crumble Chili

Background to the Chili Story

Last week, I went on an adventure of trying to figure out what meals to make with the ingredients that were left.  You know that it’s time to go grocery shopping soon when you start getting really creative.  Either that, you’re feeling adventurous, or you’re bored.  One of the three.  What I ended up doing was making my own version of chili.  It turned out pretty good.  Last night, I decided to make it again since I had leftover ingredients.  My son actually gave me a thumbs up.  If he doesn’t like how something tastes, trust me, he isn’t scared to speak his mind in that area.

Racing to Get Out

It’s funny because I heated up a bowl of chili.  Then, I decided that I would take a walk for some fresh air, and also drop three books off at the Train Station library while I was at it.  Right before leaving out, I went upstairs to grab something.  That’s when my son asked, “What are you eating down there?”  And to which I replied, “A chili concoction that I made.  Do you want some? Of course, the answer was yes.  I had to quick heat him up some because it was starting to get dark outside, and then rush to take a quick fifteen minute walk and head on.  If you are feeling adventurous, how about giving it a try.  Drop a line below to let me know how yours turned out.  Here is the simple recipe:

Activity:  Making Mexican Crumble Chili

Mexican crumble chili

Total Prepping and Cooking Time: 30 minutes

Ingredients:

2 teaspoons of garlic powder

2 teaspoons of onion powder

2 teaspoons of turmeric

2 teaspoons of cumin

2 teaspoons of italian seasoning

3 teaspoons of chili powder

2 teaspoons parsley

1 cup of tomato juice

1 pack of Lightlife Vegan Mexican SmartGround Crumble

3 cans of black-eyed peas

3 cups of vegetable broth (for vegan) or chicken broth (non-vegan)

1 cup of water

1 cup of cheese

Directions:

Dump all of the above ingredients into a pot and heat up for 30 minutes.

Garnish with cheese on top.

Optional to crunch in crackers while you’re at it.

vegan chili, healthy eating, healthy recipes
Mexican Crumble Chili

 

Have a blessed night!

Katina

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!

vegan recipes, healthy eating, healthy recipes, food

Activity:  Making Vegan Mexican Hashbrown Bites

Total Prepping and Cooking Time:  95 minutes

vegan recipes, healthy eating, healthy recipes, food

Ingredients:

 

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.

 vegan, ground turkey, bread casserole

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

vegan, ground turkey, healthy eating, bread casserole

Total Prepping and Cooking Time:  2.5 hours

vegan, ground turkey, healthy eating, bread casserole

Ingredients:

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

vegan, ground turkey, healthy eating, bread casserole

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.
  • Add half of the can of spinach.
  • Add half of the can of 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!

vegan, ground turkey, healthy eating, bread casserole

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

vegan, ground turkey, healthy eating, bread casserole

Vegan Spinach, Spaghetti, & 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.  

spaghetti, quinoa, spinach, fire-roasted diced tomatoes, vegan, healthy recipes

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!

spaghetti, quinoa, spinach, fire-roasted diced tomatoes, vegan, healthy recipes

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

Garlic Butter Chicken Sandwiches

A few days ago, I decided that I would make chicken tacos for my son and I, and then vegan crumble tacos for my daughter.  Well, that would have been possible if I had tortilla shells at home.  I had everything but tortilla shells and chips.  Go figure!  Since it was later in the day, I adlibbed on a meal for my daughter, and then my creative juices were flowing as far as trying to figure out what I would come up with for my son and I.

garlic, butter, chicken, salsa, artisan buns, parsley, sour cream, food, recipes, healthy eating

I decided to make what I call Garlic Butter Chicken Sandwiches.  They were mouth watering good.  I hope that you enjoy them and have a blessed rest of your week.

garlic, butter, chicken, salsa, artisan buns, parsley, sour cream, food, recipes, healthy eating

Activity:  Making Garlic Butter Chicken Sandwiches for Lunch and Dinner

garlic, butter, chicken, salsa, artisan buns, parsley, sour cream, food, recipes, healthy eating

Total Prepping and Cooking Time:  30 minutes

garlic, butter, chicken, salsa, artisan buns, parsley, sour cream, food, recipes, healthy eating

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 

garlic, butter, chicken, salsa, artisan buns, parsley, sour cream, food, recipes, healthy eating

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!

 

It is a good thing to give thanks unto the Lord, and to sing praises unto thy name, O Most High:

To shew forth thy lovingkindness in the morning, and thy faithfulness every night,

Upon an instrument of ten strings, and upon the psaltery; upon the harp with a solemn sound.

For thou, Lord, hast made me glad through thy work: I will triumph in the works of thy hands.

Lord, how great are thy works! and thy thoughts are very deep.

Psalms 92: 1-5, KJV

Grits And Quinoa Casserole Pie

Going for the Grits

When it comes to breakfast, most of us eat the same few things every morning.  I know I do.  I am one who has always needed the extra protein boost.  I always start off by munching on two to three brazil nuts in the morning.  If there’s orange juice available, you can believe that a small glass is just enough to get me going.  Sometimes, I immediately figure out what I am going to eat for breakfast.  However, most times it’s just too early to process everything, and so, if it’s a weekday, I then proceed to figure out what I can make my kids really quick so that they can head out the door for school.  Then, I can take my time to fix myself something to eat.  This time, I decided to something different with grits.

grits, vegan, pie, parsley, quinoa, food, recipe, orange juice
Photo by Pixabay on Pexels.com

I love cheesy grits.  On this past Monday, I wanted to do something with a little bit of a twist than the usual, so after making the grits the regular way, I decided to add quinoa and bake it for twenty minutes.  I liked the end result, and I hope that you do too.  Have a blessed rest of your week!

DSCN0950 (2)

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

grits, vegan, pie, parsley, quinoa, food, recipe

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!

For the Lord shall be thy confidence, and shall keep thy foot from being taken.

27 Withhold not good from them to whom it is due, when it is in the power of thine hand to do it.

28 Say not unto thy neighbour, Go, and come again, and to morrow I will give; when thou hast it by thee.

Proverbs 3: 26-28, KJV

Quinoa Burgers

A few days ago, I decided to make my daughter some quinoa burgers, and she said that they came out pretty good.  I have made quinoa bites before, so I was thinking that quinoa burgers shouldn’t be too much of a difference.  I didn’t get a chance to taste them, but I know one thing:  the smell that was permeating throughout the house made me want to eat them.  I decided to let her enjoy these all on her own.

vegan burgers, quinoa, food, healthy living, cheese, spinach

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

Most people who know me have figured out the fact that I don’t bake a lot.  However, it is something that I have wanted to learn how to get better at, and lately, I am becoming a little bit more courageous about this new adventure.  I usually leave the baking up to my daughter, who can whip up something in a minute.  Yesterday’s adventure was oatmeal chocolate chip cookies.

I was pleased with the result, and I had to force myself to stop after cookie number three.  The flaxseed meal makes these cookies really moist on the inside.  The bonus to making these cookies is that I had everything at home already.

oatmeal, chocolate, food, cookies, vegan

 

Activity:  Baking Oatmeal Chocolate Delights

Total Prepping and Cooking Time:  45 minutes

oatmeal, chocolate, food, recipes, cinnamon, brown sugar, milk

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

 

DSCN0746 (2)

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!

How beautiful on the mountains are the feet of those who bring good news, who proclaim peace, who bring good tidings, who proclaim salvation, who say to Zion, “Your God reigns!” –Isaiah 52:7

Breakfast Bread Casserole

Background Story

A few days ago, I decided to make two of what I call a breakfast bread casserole.  Sometimes I get in the mood of mixing different ingredients together to see how they come out, based upon several other meals that I cooked that were similar.  This one turned out even better than I thought.  I love the challenge of tweaking recipes to accommodate my daughter, who is vegan.  What I realized is that there was not a whole lot of substitutions to make for this recipe.  Instead of buying vegan and non-vegan bread, you can just use vegan bread, and call it a day.  The meat and cheese are major substitutes of course.  The only other substitute is using one tablespoon of flaxseed meal, mixed with two and half tablespoons of water in a bowl, per egg requirement.  This is also a great substitute for baking, and if you are like me, and you have to watch the cholesterol for health reasons.  Have a blessed week in the Lord!  Happy cooking!

Activity:  Cooking Two Bread Casseroles for Breakfast

Total Prepping and Cooking Time:  90 minutes

healthy living, vegan recipe, breakfast casserole

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 for Breakfast Bread Casserole: $ 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

healthy living, vegan recipe, breakfast casserole, food

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!

healthy living, vegan recipe, breakfast casserole

I will bless the Lord at all times: his praise shall continually be in my mouth.

My soul shall make her boast in the Lord: the humble shall hear thereof, and be glad.

O magnify the Lord with me, and let us exalt his name together.

I sought the Lord, and he heard me, and delivered me from all my fears.

They looked unto him, and were lightened: and their faces were not ashamed.

This poor man cried, and the Lord heard him, and saved him out of all his troubles.

The angel of the Lord encampeth round about them that fear him, and delivereth them.

O taste and see that the Lord is good: blessed is the man that trusteth in him.

Psalms 34: 1-8, KJV

Pasta Goulash

Just in case you haven’t figured it out by now, I love me some pasta.  I decided to call this mixture “pasta goulash” because I took a mixture of some of everything that I had left in the fridge before it came time to go grocery shopping again, and made a meal out of it.  The funny thing about it is that it actually came out pretty good, and I could taste the spices on each of the main ingredients separately.  I hope that this recipe inspires you to make your own goulash of a meal.  Enjoy!  Have a blessed rest of your weekend.

 

Activity:  Cooking Pasta Goulash for Dinner

Total Prepping and Cooking Time:  60 minutes

vegan recipe, healthy eating, vegan potato mix

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

potatoes, vegan eating, healthy living, red potatoes

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.
He makes me to lie down in green pastures;
He leads me beside the still waters.
He restores my soul;
He leads me in the paths of righteousness
For His name’s sake.

Psalms 23: 1-3, NKJV