Recipes I've Shared:

Savory Vegan Waffles

This recipe can be made ahead and reheated in the microwave. Excellent take to work breakfast or lunch eat hot or room temperature.

Cauliflower Alfredo Spinach Artichoke Lasagna

This lasagna has spinach, artichokes and mushrooms

Corn and Kale Chowder

Adopted from #Mykitchenrocks😘 with few changes.

Vegetable Wrap

Lite lunch yummy

Split Pea Soup with Vegetables

Try the Manischewitz Split Pea Soup Mix and add dry yellow split peas

Red Bean Chili with Boca Veggie Ground Crumbles

So good you will think it's chili with meat.

Grits and Vegetables Stir Fry

Delicious for Breakfast, Lunch or Dinner. It can be served with pasta, rice or any grain you desire.



Harvest Bowls

Delicious Bowl of winter healthy hearty vegetables

Butternut Squash Smoothie

Place all ingredients with 1 1/2 c ice in blender blend 1-2 mins.

Stuffed Peppers with Brown Rice

Cut peppers in half and remove tops and seeds. In a large kettle, bring water to boil; cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions.

In a large skillet, cook beef, garlic and onion over medium heat until no longer pink; drain, return beef to pan and add the tomato sauce, herbs, salt and pepper; Spoon rice mixture into peppers. Place in a shallow ungreased baking dish or casserole.

Bake uncovered, at 375 for 20-30 minutes.

Yield 4 servings

Very Good (29 ratings)
Oven-Baked Zucchini Sticks

These baked zucchini sticks make for a great side item for most dinners. They are pretty easy to make and are also much healthier when compared to frying zucchini sticks.

Recipes I've Rated:

Recipe Collections I've Shared:

Karen's Recipes 2