Shakin & Bakin Foodie Blog

We all know to avoid certain foods (looking at you, sugar) to keep our teeth clean and healthy. But did you know that there are certain foods that you should be eating to make your teeth stronger?

Caitlin Grimes, D.D.S., of StoneCreek Dental Care in Alabama, has compiled a quick and easy recipe that will help keep your teeth strong, vibrant and healthy for years to come (when combined with proper brushing and flossing, of course)! This recipe makes 4 servings with a prep time of 25 minutes.

Lean protein like tofu contains phosphorous, which works with calcium to strengthen teeth. Dark, leafy greens like spinach are high in calcium and folic acid, as well as other essential vitamins and nutrients. Sesame seeds have calcium and magnesium, and can reverse tooth decay by remineralizing your teeth’s enamel. The ginger in this recipe also has anti-inflammatory properties — consider spicing up your diet with this delicious flavor! And if you’re just not into tofu, don’t worry — substitute chicken instead.

Spinach, Tofu and Sesame Stir-Fry Recipe (Source: The New York Times)

1 Tbsp. Canola oil
1/2 Pound Tofu, diced
1 Large Garlic clove, minced
1 Tsp. Grated or minced fresh ginger
1/4 Tsp. Red chili flakes
Soy sauce - To taste
1 6-ounce Baby spinach, rinsed
2 Tbsp. Toasted sesame seeds
1 Tsp. Sesame oil

1. Heat canola oil in a large skillet or wok; add tofu and cook for 3 to 5 minutes.
2. Add ginger and garlic and cook for an additional minute. Add soy sauce to taste.
3. Add spinach and cook until wilted (about 1 minute). Add sesame seeds and more soy sauce to taste. Remove from heat.
4. Combine with desired grain (e.g., brown rice) or noodles.

Over the past few months we've been really trying to cut out the process foods and eat healthier options as much as possible. Now that we're into late Spring and Summer is just around the corner, I'm trying out a slew of new recipes that utilize fresh products and alternative ingredients.

Today's guest post recipe is courtesy of Terra's Kitchen. It will make 4 servings.

Healthy Greens Stir-Fry Recipe

1 cup sugar snap peas
1 cup broccoli
1 cup spinach, packed tightly
4 baby bok choy, quartered
3 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons fish sauce
2 tablespoons sesame oil
½ cup scallions
Coarsely ground black pepper
Canola Oil

Directions: Heat wok or large skillet to high. Add 1 tablespoon canola oil. Sauté the garlic and ginger together. Add the sugar snap peas, spinach, bok choy, broccoli, fish sauce, and half of the sesame oil. Stir-fry quickly until the vegetables start to brown slightly and become tender. Remove from heat. Stir in remaining sesame oil, scallion, and 1/8 teaspoon pepper.

Pro Tip: Remember HPCO! Hot. Pan. Cold. Oil. When stir-frying always remember to heat your wok BEFORE you add the oil. HPCO goes for sautéing too.

During the holiday season, many of us worry that we won't be able to enjoy a seasonal dessert without feeling guilty and putting on a few extra pounds.

Not to worry though with Terra's Kitchen's recipe for Vegan Pumpkin & Coconut Mousse. This smooth and creamy dessert will satisfy everyone at the Thanksgiving table without having to feel an ounce of guilt. Between the pumpkin, coconut and being at only 263 calories a serving, your guests will be coming back for seconds. Makes 2 Servings.

Vegan Pumpkin and Coconut Mousse Recipe

1 cup organic canned pumpkin
½ cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted

#TKHack: Can't find coconut cream? Use the cream that rises to the top of a can of coconut milk.

Make The Mousse: In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt. Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight. Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon. To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

It’s sweltering outside and the last thing you want is a meal hot out of the oven. This Vegetarian Summer Sandwich will not only keep you cool in the kitchen, but will also get you out of it in a jiffy, so you can get back to enjoying those last days of summer.

Kontos Foods, maker of artisan flatbreads and other ethnic foods, suggests using Kontos Hummus Flatbread as the base—just throw the flatbread in the toaster oven for a few minutes and they’re ready to be a delicious canvas for these healthy, flavorful toppings. Top it off with plenty of fresh-from-the-garden basil, and another tasty flatbread, and you’ve got summer in a sandwich. This recipe serves 2.

Hummus and Avocado Sandwich Recipe

2 ripe avocados
2 teaspoons fresh lemon juice
1 tablespoon fresh chopped basil
½ cup roasted red peppers, cut into strips
2 Kontos® Hummus Flatbread
¼ cup Kontos Feta cheese
1 cup Kontos roasted red pepper Hummus

Mash two ripe avocados with a fork and combine in a bowl with 2 teaspoons of fresh lemon juice and 1 tablespoon of fresh chopped basil. Cut ½ cup roasted red peppers into strips. Toast 2 whole pieces of Hummus Flatbread in toaster oven for 4 minutes. Place one flatbread on cutting board and spoon on mashed avocado mixture, and a layer of roasted red pepper hummus. Top with Feta cheese and strips of roasted red peppers. Top sandwich with second flatbread, cut in quarters, plate and enjoy your delightful vegetarian summer lunch or dinner.

“This sandwich is packed with summertime flavors and is a great alternative for anyone looking to shakeup their fast-meal options, especially in the middle of summer when cooking in a hot kitchen can be a chore,” said Steve Kontos, vice president and owner of Kontos Foods. “Kontos Hummus Flatbread is fresh and a perfect complement to so many healthy sandwich toppings.” Visit www.kontos.com to learn more.

I love this time of the year when all of the pumpkins, squash and apples are in-season. We are fortunate that we live within minutes of a local fruit market & orchard and can pick up pumpkins freshly picked until the end of the year for a great price! I love making a wide variety of homemade soups and stews and this recipe looks absolutely delicious.

Today I'm sharing a guest recipe with you that is courtesy of VeganFusionAcademy.com. You can visit their web site to learn about their new Vegan cooking programs and to gather additional information about what they have to offer. This recipe is also courtesy of The 30-Minute Vegan Soup’s On Cookbook by author Mark Reinfeld. The following recipe makes 6-8 servings.
Curried Pumpkin Soup Recipe

5 cups vegetable stock or water
1 1/4 cup diced yellow onion
3/4 cup diced celery
1/2 teaspoon seeded and diced hot chile pepper
4 large garlic cloves
4 cups pumpkin, 1/2 inch chop
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin (try toasting)
2 teaspoons sea salt, or to taste
1/4 teaspoon ground black pepper
1 1/2 cups soy creamer, coconut milk, soy milk or rice milk, or almond milk
2 tablespoons finely chopped cilantro

Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally. Add the soy creamer, carefully transfer to a blender, and blend until creamy. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.

Variations - Replace the pumpkin with any squash such as butternut, acorn or buttercup. Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican theme.

Are you vegetarian and looking for a tasty alternative to the traditional made-from-beef hamburger? If so, I am going to share a delicious recipe with all of you. Just in time for the July 4th holiday and all of those backyard barbecues and parties!

The recipe and photo is courtesy of Maria Zoitas, creator of Maria's Homemade prepared foods sold exclusively at Westside Market NYC.

Mushroom Burger Recipe

Two evenly shaped portabella mushrooms, remove stem.
32 oz. baby spinach
2 Tbsp. sliced fresh garlic
4 Pcs. Drained, oil marinated sundried tomatoes
6 Tbsp. Extra virgin olive oil (E.V.O.O.)
½ Tsp. Sea salt
½ Cup soft goat cheese
¼ Tsp. grated lemon zest

1.Preheat oven at 350ᵒF

2.In a medium bowl, rub the mushrooms with 3 tsp. of E.V.O.O., place mushrooms in a baking tray and cook in the preheated oven for 10 minutes. Remove baking tray from oven and set aside.

3.In a 4-quart pan, use the remaining E.V.O.O. to sauté the garlic until it is golden brown, add the spinach and salt and sauté on medium heat. After 3-4 minutes remove pan from stove and set aside.

TO ASSEMBLE THE BURGER:

1.The portabella mushrooms will serve as the "burger buns". Use one mushroom, the outer part of the mushroom as a base and stuff the hollow part of the mushroom first with spinach. Use a metal spoon to add the fresh goat cheese, then add the grated lemon zest. Finally top with the other mushroom.

2.Serve burger as any other burger or you can serve with knife and fork.

When we typically think of veggie burgers...you think of the ones you can purchase pre-made in the frozen aisle at your local grocery store. However, it is MUCH better if you make your own veggie burgers at home. Here is a great recipe courtesy of our friends over at eMeals. This recipe will make 4-6 servings.

Homemade Veggie Burger Recipe

• 1 ½ c cooked brown rice
• 8 oz pkg baby Bella mushrooms, thinly sliced
• 1 c matchstick carrots
• 2 med yellow squash, thinly sliced
• 2 med zucchini, thinly sliced
• 1 med onion, finely chopped
• 1 c panko breadcrumbs
• 1 t Italian seasoning
• 1 t salt
• ½ t pepper
• 1 egg
• 6 slices sharp Cheddar cheese
• 4 whole wheat sandwich thins, toasted
• Mayonnaise
• 1 c alfalfa sprouts
• 2 tomatoes, thinly sliced

Instructions

1. Cook rice ahead of time. Set aside.
2. Combine mushrooms, carrots, squash, zucchini and onion in pan.
3. Add water to cover; bring to a boil over med-high heat; boil 8 - 10 min, or til tender.
4. Drain.
5. *Place in the refrigerator and allow cooling.
6. Squeeze dry.

To Print: You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open, click on PRINT and the recipe will load in for quick printing.

Hubby and I planted a dozen cherry tomato plants in our garden this year and all of them are doing beautifully. In about 2 weeks, we will be enjoying our first harvest of the season! We love to toss them onto our salads but never thought about using them on a vegetable skewer until eMeals shared this recipe with us. Today, I am sharing it with all of you and with July 4th coming up, this would be fabulous for your backyard barbecue!

* Photo and recipe is courtesy of eMeals. Makes 4 servings.

Grilled Okra & Tomato Skewers Recipe

• ½ pound okra pods, trimmed
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground red pepper
• Pinch sugar
• 1 garlic clove, minced

Instructions

1. Thread okra and cherry tomatoes alternatively on metal skewers.
2. Combine remaining ingredients in a small bowl, and brush evenly on vegetables.
3. Place skewers on grill rack coated with cooking spray and grill uncovered over medium-high heat for 5 to 6 minutes, turning halfway through cooking time.

To Print: Click on the SHARE button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for printing. Enjoy!

You’ve bought school supplies, sharpened pencils, and packed backpacks. Now that you’ve started the school year with all the right tools, it’s time to think about supplying your kids with great nutrition too! Soy protein helps support healthy growth and development while fighting against childhood obesity. Additionally, incorporating high-quality proteins, such as soy protein, into children’s diets supports their immune systems.

Soy protein is a high‐quality, plant‐based protein derived from soybeans:

· Soy protein supports healthy growth and development.
· Because of its ability to impact satiety, soy protein can help in managing a healthy weight in children.
· Soy protein is a healthy alternative for children with milk, egg or peanut allergies.
· Incorporating high-quality proteins, such as soy protein, into children’s diets supports immune health.

I have a 4 1/2 year old grand daughter who eats pretty healthy here at home. However, some of the things they serve to the kids at her preschool concern me...especially some of the snacks and beverages. Because of this, I have gotten into the habit of packing most of her lunches and her snacks for school.

The company sent me several products to try out for all of you. For the purpose of this review, I made the Princess share all of her goodies with me, so that I could adequately write about them. Here is what we received for the review.

1. Hasselbeck's Nogii Kids Bar in the chocolate chip flavor. This bar contains no gluten, no nuts, no dairy and is all natural. These bars are packed with yummy goodness and are a great source of fiber and Omega 3's. Each 1.39 oz. bar contains 150 calories with 40 fat calories. These are chewy and not rock hard like other brands we have tried in the past. They are also very appealing to look at too! Regarding taste, we loved them! They had a great chewy texture and with the addition of the chocolate they were slightly sweet but not overly sweet. Definitely a great alternative to an unhealthy chocolate candy bar!

2. A3 Honey Graham Smore's Bar is another great choice! This bar is made with Manuka honey which gives it that sweet taste that we all love and crave. Each 1 oz. bar contains 110 calories with 30 fat calories. These snacks are gluten free but they are made with soy & egg if you have any allergies to those. This bar also had a great flavor to it with a chewy texture. While we both really enjoyed sharing this bar...we did enjoy the first one better. Just remember, we all have different taste buds!

Morning Star Farms Veggie Burgers

Even if you don't want to go completely onto a more healthier diet...you can make small substitutions with the three products that I got to review. Toss out those bags of chips and candy bars and substitute those with the A3 and Nogii Kids Bars. The Morning Star Farms Veggie Burgers is something the entire family can enjoy. We give all three of these products a big two-thumbs up!

Prize Pack Photo

Giveaway Details: This giveaway is open to residents of the USA ONLY who are age 18 and over. Please read the Terms of Service and Disclaimer Policy before entering. You must be a PUBLIC FOLLOWER of this Blog to have your entries count in my giveaways. (Follow via Google Friend Connect) All non-blog followers will have their entries disqualified after the giveaway closes. This giveaway will close on December 10th, 2013 at midnight EST time.


Disclosure: “The products, information and two gift packs have been provided by DuPont Nutrition and Health.”

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

Vegetarian meat replacement products can be a delicious, nutritious and easy-to-prepare meal idea for vegetarian families and others looking to stay healthy. One of the most recognizable veggie meat items is the veggie burger.

Packed with protein and heart-healthy unsaturated fats, vegetarian choices like the ultimate beefless burger from gardein.com provide a solid and filling meal alternative to people who choose not to eat meat.

These vegetarian meat products are a far cry from older types. Now, you can experience delicious, moist flavor and a fantastic texture with every bite. Some of the best quality beefless burgers have over 15 grams of protein per patty, and are filled with wholesome and organic ingredients like:

* Organic ancient grain flour
* Textured wheat protein
* Vital wheat gluten
* Natural sea salt

This type of beefless meat can be used in a variety of recipes, not just for burgers. Some home favorites include tacos, spaghetti and even enchiladas. Anything you can do with beef can be done vegetarian with a beefless burger mix. It will even have less fat and calories than a traditional meat meal!

With a bounty of advantages, all vegetarians should give a high-quality beefless mix a try. There's no reason to live without your favorite foods anymore, and even the most complicated recipes are within reach. You can even enjoy some delicious veggie burgers at the next family barbecue, and no one may know the difference.

Today I am sharing with all of you a recipe that one of my blog readers emailed to me last week. She is vegetarian and noticed that I don't have a lot of vegetarian recipes here on my foodie blog so she thought she would share! yeah! This recipe makes 1 large serving or 2 small servings.

Vegetarian Meatballs in Mushroom Sauce Recipe

3 oz. frozen vegetable protein crumbles, thawed
1 large egg
1 tbsp. fresh seasoned bread crumbs
1 tbsp. Parmesan cheese
1/4 cup milk
1 tsp. extra-virgin olive oil
1 tbsp. onion, finely chopped
1 small garlic clove, finely minced
1/2 cup mushrooms, sliced
3 oz. can cream of mushroom soup
2 oz. spaghetti noodles, fully cooked, water drained

In a large mixing bowl combine together the vegetable protein crumbles, large egg, seasoned bread crumbs, Parmesan cheese and 1 tablespoon of milk. Form this mixture into 6 to 8 round balls. In a large frying pan, spray some nonstick cooking spray. Add in the olive oil and get it nice and hot over medium-high heat. Add in the meatballs and simmer them for 10 minutes or until browned and insides are done. Remove meatballs from pan.

Add more olive oil to the pan (if needed) and the chopped onion and minced garlic. Cook for 1 minute over medium heat and then stir in the sliced mushrooms. Simmer for 4 minutes and then add in 3 tablespoons of milk and the can of condensed cream of mushroom soup. Bring mixture up to temperature and then gently stir in the cooked meatballs. Simmer this mixture over medium heat for 4 minutes. Serve meatballs and sauce over the cooked spaghetti noodles.

It's that time of year where all of my vegetables are ripe and we have been harvesting them as fast as we can. I love gardening and I love making a variety of recipes with freshly picked veggies. This recipe is a great one for those of you who have a lot of different types of veggies on hand that you just want to use up. It's a great side dish or use it as a main dish like my husband and I do. If you don't have zucchini on hand...you can certainly use some yellow squash.

Delicious All-Vegetable Stir Fry Recipe

1/2 cup to 3/4 cup seasoned bread crumbs
2 large eggs, lightly beaten
2 cups thinly sliced zucchini
1/8 cup red or green chopped green peppers
1/8 cup finely chopped onions
1/4 cup sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil

Add the olive oil to the bottom of your skillet and bring it up to temperature over medium heat. Dip your sliced zucchini into the lightly beaten egg mixture to coat them and then dip them into the seasoned bread crumbs. Place the breaded zucchini along with all of the rest of the ingredients into your hot skillet. Simmer mixture over medium heat for 15 minutes, stirring often to prevent sticking and to make sure all veggies get cooked. They are done once they are fork tender. Serve immediately.

If you are looking for a fabulous Vegetarian soup recipe to try out then I would like to recommend this Homemade Minestrone Lentil Soup recipe that I got from my friend Jo who is a vegetarian. It is a great soup for those who are health concious.

Vegetarian Homemade Minestrone Lentil Soup Recipe

2 Tablespoons olive oil
2 cups chopped onion
2 Tablespoons tomato paste
1/4 cup chopped fresh parsley
4 small cloves garlic, chopped
3 carrots, diced
1 cup celery, diced
1 cup lentils, rinsed
2 bay leaves
8 sprigs parsley and 6 sprigs fresh thyme tied together
9 cups water or vegetable broth
2 cups cooked pasta
salt and pepper to taste

Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley, garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve. Makes 8 - 10 servings

If you like Tofu, I think you will enjoy this recipe as it makes a healthy family dinner during the hot summer season when you don't want to use your oven. If you have a garden, its a great way to use up some of those fresh vegetables too.

Tofu Stir-Fry Recipe

2 cups uncooked white rice
2 1/2 tsp. vegetable oil
2 cups broccoli florets
1 lg. carrot, sliced
1/2 green bell pepper, sliced
1/4 cup onion, chopped
1/2 cup teriyaki sauce
1/2 cup orange juice
1 tbsp. cornstarch
1 tsp. minced garlic
1/2 tsp. ginger
1/4 tsp. hot pepper sauce
1 pkg. (10 ounce) firm tofu, drained and cubed

Cook rice according to package directions. While rice is cooking, heat oil in a large frying pan or wok. Add broccoli, carrot, bell pepper and onion; cook for an additional 3 minutes, stirring often. Combine teriyaki sauce, orange juice, corn starch, garlic, ginger and hot pepper sauce in a medium-sized bowl, mixing well. Pour sauce mixture over veggies in the wok. Bring to a boil and cook for 1 1/2 minutes. Add tofu to the wok, stir gently to coat with the sauce. Serve over rice.

In the summertime, we enjoy eating some eggplant which is very easily grown in a home garden. This recipe is easy to make and healthy for you too!

Fried Eggplant Recipe

1 medium to large eggplant
3 cups of water with 1 tablespoon of salt (salt water)
1-2 well large beaten eggs
1-2 cups of bread crumbs
vegetable oil
1 cup of Parmesan cheese

Pare eggplant and cut into 1/2" thick slices. Soak the slices in salt water for 1 hour. Drain and pat dry with paper towels. Dip slices in beaten egg and roll in fine bread crumbs. Fry in vegetable oil until brown on both sides over low to medium heat. Remove from heat and sprinkle with Parmesan cheese. You can serve your sliced eggplant with catsup or tomato sauce.

This is a fabulous vegetarian breakfast Frittata Recipe...but here at our home..it sometimes becomes brunch or dinner because its so dang delicious! While it does take a little time to make, it is absolutely worth your time and effort.

Pasta and Veggie Frittata Recipe

nonstick cooking spray
2 oz. cooked angel hair pasta
1/4 cup egg substitute
1 tbsp. milk
1/4 cup shredded Mozzarella cheese
1 onion, sliced
1 tbsp. Parmesan cheese
pinch of salt, pinch of basil
4 oz. canned, drained water-packed artichoke hearts
3 tbsp. chopped green peppers
1 tbsp. sliced black olives
1/4 tsp. vegetable oil
1/2 tbsp. slivered almonds

Cook angel hair pasta, drain and keep warm. In a large bowl, combine egg substitute, milk, 3 tbsp. Mozzarella cheese, sliced onion, Parmesan cheese, salt, basil, artichoke hearts, green pepper and black olives. In a frying pan, spray nonstick vegetable spray, using high heat add vegetable oil. When hot, add drained pasta, then add egg and vegetable mixture. Turn heat to low and cook for 3-5 minutes or until set. Place in a preheated broiler to cook the top (2-5 minutes). Sprinkle remaining shredded Mozzarella cheese on top with the slivered almonds.

If you love apricots, I think you will enjoy this recipe by Tupperware. Super simple to make and tastes great...perfect any time of the year and makes a great dessert for those special occasions.

Carmelized Apricot Pie

Serves 8
Preparation Time: 15 minutes

1 refrigerated pie crust (half of 15 oz. package), room temperature
18-20 canned apricot halves, drained
1/4 tsp. Simple Indulgence™ Cinnamon & Vanilla
1/4 cup sugar
1/2 cup almonds (optional)

Preheat oven to 400°F. In a 6-Cup/ 1.4L Wonderlier® Bowl, mix together 1/2 cup of sugar and 1 teaspoon of Simple Indulgence™ Cinnamon & Vanilla. Set aside. Place apricots in center of pie crust, leaving a 2-inch border; sprinkle with cinnamon and sugar. Roll dough up to edge of filling. Sprinkle with almonds if desired. Bake until crust is golden brown, about 43-45 minutes. Serve warm.

For an "à la mode" version, serve with a scoop of vanilla ice cream, using the Ice Cream Scoop.

Nutrition Facts:
Serving Size: 1/6 Recipe, Servings per recipe: 6, Calories 160, Calories from fat 60, Total fat 7g, Saturated fat 3g, Trans fat 0g, Cholesterol 5mg, Sodium 100mg, Total Carbohydrate 23g, Dietary fiber 1g, Sugar 11g, Protein 1g.

As another weekend comes to a close, its time for our Sunday Family Recipe and this Sunday I picked something vegetarian that is full of Mexican flavor.

Vegetarian Enchiladas Recipe

2 jars (8 oz.) each, mild enchilada sauce
1 jar (16 oz.) mild salsa
2 c. frozen soy crumbles, from 12 oz. package
1 can (15.5 oz.) red kidney beans, drained
1 can (11 oz.) Mexicorn, drained
1 pkg (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 pkg. (8 oz.) reduced-fat Mexican 4-cheese blend
2 onions, sliced
10 (7 inch) fat-free fajita-size flour tortillas
Sour Cream *optional*
Fresh Cilantro, chopped *optional*

Preheat oven to 375 degrees F. Combine enchilada sauce, salsa and 1/2 cup water. Spread 1/2 cup sauce mixture over bottom of 13 x 9" baking pan. Combine soy crumbles, beans, Mexicorn, spinach, 1 cup cheese and 1 1/2 cups sauce mixture. Spoon 3/4 cup filling down center of each tortilla, roll up. Place seam side down in baking dish; pour remaining sauce mixture over. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining cheese. Bake for 5 additional minutes or until cheese is melted. If desired, garnish with sour cream and fresh chopped Cilantro.

Every summer we get an abundance of fresh cucumbers from our backyard garden. One way that I like to use them up is with this cucumber pasta salad recipe that I got from my sister several years ago. If you grow your own vegetables, this is a great recipe for you!

Cucumber Pasta Salad Recipe

1 lb. cooked pasta noodles
1 cup broccoli, chopped
1 cup carrots, chopped
1 cup cucumbers, chopped
1 cup celery, finely chopped
1 cup tomatoes, chopped
Italian Dressing
Parmesan Cheese
Salad Supreme

Cook noodles according to box instructions. Add chopped vegetables, mix Italian dressing. Top with Salad Supreme and Parmesan Cheese. Cover bowl and refrigerate for 4 to 5 hours to allow the flavors to infuse. Serve chilled.

This Vegetarian Stir-Fry is quick and easy to prepare and as an additional bonus, its frugal & affordable.

Prep Time: 3 minutes
Cook Time: 12-15 minutes

Vegetarian Stir-Fry Recipe

1 bag (16 ounces) frozen mixed vegetables
2 tbsp. water
1 can (14 ounces) kidney beans, drained
1 jar (14 ounces) spaghetti sauce
1/2 tsp. garlic powder
1/2 c. grated Parmesan Cheese

In a large skillet, place vegetables in water. Cover; cook for 7-10 minutes over medium heat. Uncover, stir in beans, spaghetti sauce and garlic powder; cook until heated through. Sprinkle with cheese.

Serving Suggestion: Serve over hot cooked rice or pasta.