Fake Meat is Tasty!

We recently started trying out some meat substitute products and have been pleasantly surprised by how tasty they are. Tonight we tried "Yves" brand Taco Stuffers and it looked and tasted just like taco meat. And all we had to do was heat it up! No fat to drain, no stirring in ingredients, just pop it on the stove and voila! Tacos! :-) I highly recommend this brand and also the "Morningstar Farms" brand.  I really like their "chick 'n" products. And since they are made with soy and vegetables, it's much healthier and full of protein. Sounds good to me! 

Baked Penne with Roasted Vegetables

One of the most tasty things I have ever cooked is Giada De Laurentiis' "Baked Penne with Roasted Vegetables". I highly recommend it to anyone who enjoys italian food and is looking for something on the healthier side that is also great for leftovers. My husband Chad thought it was fantastic too so I will more than likely be cooking this as one of our "staple" foods in the coming year. 

Baked Penne with Roasted Vegetables
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved (large brown mushrooms)
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese (you can sub grated gouda or provolone)
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.


Enjoy!

Chili on a rainy day

Today it's been raining most of the day and I decided to make a big batch of crock pot chili so we could have that as our meal of the week. I generally make a big batch of something on the weekend that we can have as leftovers during the week because our schedules are a little weird and it's good to have something ready at any time of the day or late night. :-)  So today I made a recipe from my cookbook called "Fix- it and Forget- it Cookbook, Feasting with your Slow Cooker."   There were many chili recipes to pick from so my choice was based on how much time I had which wasn't much. (I didn't get back from the store until 4pm which is bad for a slow cooker.)  I found one that needed 4 hours to cook and told Chad we'd be having a late dinner. :-) It turned out fantastic so I just had to share it. This recipe is courtesy of Jeanne Allen from Rye, CO.  I don't know Jeanne but I thank her for her fabulous chili.

Trail Chili

2lbs ground beef

1 large onion diced

1  28-oz can diced tomatoes

2  8-oz cans tomato puree (paste)

2 cans kidney or pinto beans undrained. I use pinto because I prefer them

4-oz can diced green chilies

1 cup water

2 garlic cloves, minced

2 Tbsp. mild chili powder

2 tsp. salt

2 tsp. ground cumin

1 tsp. pepper

1. Brown beef and onion in skillet. Drain. Place in slow cooker on high

2. Stir in remaining ingredients. Cook on high 30 minutes

3. Reduce heat to low. Cook 4-6 hours.  (I chose 4 because of my lack of time. :-) )

Top individual servings with shredded cheese.