Vegetarian Baked Ziti

Hello everyone,

Welcome to Tasty Tuesday!!!

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I’ve made Baked Ziti many times before……but always with meat. So I figured, making a meatless one should be easier…..right.

All I know is I did not want this dish to be overly complicated and fussy. Easy breezy and delicious is what I have in mind.

Let’s jump into this recipe……….

Ingredients:

1 lbs of Whole Grain Penne Pasta
2 C fresh organic spinach
1 C diced organic onion ( I used 1/2 C of yellow and green onion)
1/2 C diced organic peppers ( I used organic frozen green, red & yellow peppers)
3 C mozzarella cheese ( I prefer rbst free or organic)
(1) 24oz. jar of organic marinara (I prefer Bertolli)

Seasoning/Spices:

1/2 tsp Salt (Pink Himalayan)
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil

Method:

1. Cook your pasta according to package directions.

2. In a large greased baking dish add pasta, spinach, onions, peppers, 2 C cheese and spices.

3. Toss everything to get it evenly distributed.

4. Pour your marinara sauce across the top, using a spatula to evenly spread.

5. Place in a 350 pre-heated oven for 15 minutes or until cheese is melted.

6. Remove from the oven and toss to get the sauce evenly distributed. Top with 1 C cheese and place back into the oven for 5 minutes or until cheese is melted.

Once done, let it cool a bit and serve.

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This dish was a huge hit!!! My mini meat lover’s went back for second and thirds.

Thank you for taking the time to stop by, I greatly appreciate it.

Until Next Time,

Sewloveable

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Quick Cooking Black Bean & Corn Quesadilla

Hello everyone,

It’s Tasty Tuesday!!!!

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Today’s recipe is all about making a meal in a pinch.  Which means in 30 minutes or less.  I had no idea when making this, that I would be sharing this. Since it was such an easy and quick dish I had to share.

Ingredients:

1 (13 oz.) carton of organic black beans (rinsed and drained)
1 C  organic corn
1/2 C organic red, yellow & green peppers (I buy a frozen blend)
1/2 C yellow onion (diced)
1 Tbs oil of choice
Organic Tortillas

Seasonings:

In a small bowl together the following.

1/4 tsp cumin
1/2 tsp pink himalayan sea salt, freshly cracked black pepper, onion powder,  garlic powder, smoked paprika & 21 salutes or Mrs. Dash

Method:

In a pan on medium heat add your black beans, corn, pepper’s and onions. Saute’ for 4 to 5 minutes until tender.  Remove from the heat, add your seasonings and stir to incorporate.

In a skillet on medium-high add a little bit of oil to the pan. Once your oil is heated place your tortilla in. Add black bean mixture to one side (* optional add salsa on top of the black bean mixture.) Add cheese of choice on the other half. Once the cheese melts fold the cheese side onto the black bean side.

Remove from skillet and cut.

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You can get as creative as you desire. Add chicken, shrimp or whatever you desire. If your vegan just make the necessary changes.

Thank you so much for stopping by, I greatly appreciate it.

Enjoy & Until Next Time,

Sewloveable 🙂

Peanut Butter Chocolate Chunk Cookies

Hello everyone,

Welcome to Tasty Tuesday!!!!

Can I just tell you that I’ve been craving, for a really good cookie.

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I really wanted to create a recipe that didn’t have loads of butter and sugar. Which, I know are the ingredients that make for the perfect cookie. Well I am here to share a recipe that has reduced amounts butter and sugar and has zero eggs. The best part is you get the crispness with the chewiness that make’s for cookie perfection. My goal is to add some healthier elements without sacrificing quality and taste. Let’s get started so you can enjoy these for yourself.

Ingredients:

1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon Pink Himalayan sea salt
5 Tablespoon organic unsalted butter, at room temperature
1/2 cup organic creamy peanut butter at room temperature
1/2 cup organic brown sugar (DIY Recipe here)
1/2 cup organic cane sugar
1/2 cup unsweetened organic apple sauce
1 teaspoon organic vanilla extract
1 cup semi sweet chocolate chunks
1/2 cup unsalted peanuts

Instructions:

In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl use an electric mixer, mix the softened butter and peanut butter together until thoroughly blended and fluffy. Add the sugars and beat until smooth. Next beat in the apple sauce and vanilla.

Add the dry ingredients slowly (1/3 at a time) using a spatula fold in until just combined. (You will get a bit of an arm workout but I promise it’s worth it and when you taste these cookies you won’t remember…. Lol.) Gently fold in the chocolate chips and peanuts.

Chill dough in the freezer for  10 minutes or place in the refrigerator for 30 minutes.

Preheat oven to 350 degrees F.
Once ready to bake, scoop dough using 1-inch scoop and place onto ungreased cookie sheet or line your cookie sheet with parchment paper. Bake for 9-10 minutes or until cookies begin to turn a light golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes.

Transfer to wire rack to finish cooling. Repeat with remaining dough.

This recipe makes 18 cookies.

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Enjoy and thank you so much for stopping by.

Until Next Time,

Sewloveable ☺

Have It Your Way Banana Muffins

Hello everyone,

It’s Tasty Tuesday!!!

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One struggle that I have with cooking or baking is catering to everyone’s palate…..”Especially My Children.” One likes chocolate one doesn’t. One like peanut butter one doesn’t. I could go on and on…lol. So, I decided to makes something that everyone would enjoy. That would please everyone’s individual palate. This Banana Muffin recipe is all about, having thing’s just the way you like it, without the stress of doing so.

Let’s dive right in and get started

INGREDIENTS:

3  organic bananas, mashed
1/4 C of organic vegetable shortening melted
1/4 C  organic apple sauce
1 Tbs vanilla
1/2 C  organic brown sugar (DIY recipe here)
1/2 C  organic cane sugar
2 C flour
1/4 teaspoon salt
1/4  teaspoon baking soda
Toppings of your choice (optional)

INSTRUCTIONS:

Preheat oven to 350. In a food processor add bananas and apple sauce. Pulse for 1 minute (your batter will be nice and smooth.) * This can be done by hand or with a mixer.

Next add vanilla, salt, sugar and melted shortening, pulse for 30 seconds. Add 1 Cup of flour and baking soda and pulse for 30 seconds. Add the last cup of flour and pulse for 30 seconds. Do not over-mix.

Spray a muffin pan or use liners and fill each muffin cup 3/4 full (nearly full).  Sprinkle on toppings of choice. Bake for 20 minutes. Makes 12 standard size, 18 medium size and 24 mini size.

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Enjoy & Thank you for stopping by I truly appreciate it!!!

Until Next Time,

Sewloveable 🙂

Crock Pot Pumpkin Bread Pudding

Hello everyone,

Welcome to Tasty Tuesday!!!!!

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This is my first crock pot dessert. Simple to make and delicious. Who doesn’t love that????

Ingredients:

1 Loaf of Challah bread

1 C of raisins

2 eggs

1 (16 oz.) carton of Pumpkin Puree

1 Cup of Vanilla Almond Milk

1 T vanilla extract

1/2 C packed brown sugar (diy recipe here)

1/2 C melted butter

1 1/2 t of pumpkin spice

Method:

Cut your bread into cubes and place into your crock pot along with the raisins.

In a large bowl whisk together eggs, pumpkin puree, almond milk, brown sugar, butter, vanilla extract and pumpkin spice.  Stir to evenly incorporate.

Pour the mixture into the crock pot. Stir to evenly coat your bread and evenly distribute your raisins.

Cook on low for 3-4 hours

Once done serve with a scoop of ice cream if you desire.

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Enjoy & Thank you for stopping by.

Until Next Time,

Sewloveable 🙂

Soft & Chewy Triple Chocolate Cookies

Hello everyone,

Just wanted to share a sweet treat with a tiny bit of a healthier alternative.
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Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoon of vegetable shortening ( such a spectrum organic shortening)
1/4 cup sugar
1/4 cup brown sugar (DIY recipe here)
6 tablespoons chocolate almond milk (vanilla or plain will work as well)
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F.

Line a cookie sheets with parchment paper.

In a medium bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat together the vegetable shortening and both sugars until light and creamy, (2-3 minutes).

Mix in 1/3 of flour + 2 tbs of almond milk and vanilla, extract.  Add another 1/3 of flour + 2 tbs of  almond milk and mix. Add the remain flour +2 tbs of almond milk and mix. Next fold in the chocolate chips.

Using a 1″ scoop place cookie dough onto cookie sheet. Bake 10-12 minutes or until edges are firm.  Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.

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Enjoy & Until Next Time,

Sewloveable ☺

 

Crock Pot Vegetarian Chili…..you will not miss the meat I promise

I have been wanting to make this dish for quite some time.  This was a big hit and my family really enjoyed it.  I am not a vegetarian but from time to time I like to make a nice and tasty vegetarian meal for my family.  I am always looking for ways to get more veggies in.  This was a BIG HIT……….  So now it’s time to share.  I hope you will enjoy this as much as my family an I did.

This recipe is for a 6 Qt or larger crock pot

Ingredients:

    • 2 pack of Helen’s Kitchen Veggie Ground

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  • 1 qt of vegetable broth
  • 1 pack of frozen yellow corn
  • 1/2 cup of peppers ( I use a frozen blend of yellow, red and green)
  • 4 stalks of celery sliced
  • 2 garlic cloves finely chopped
  • 2 cans precooked beans of choice, rinsed and drained (white kidney beans and pinto beans were my choice)
  • 3 of cans of diced  tomatoes with liquid (I used one can of  fire roasted and two cans of no salt added diced tomatoes)
  • 1/2 cup of cauliflower puree
  • 1/2 medium yellow onion, diced
  • Green or Spring onion finely chop all of it
  • 1 TBSP olive oil
  • 2 tsp of chili powder, garlic powder, onion powder, smoked paprika, paprika
  • 1 tsp of garlic and onion powder for seasoning veggie ground
  • 1/2 tsp of black pepper, salt
  • 1/4 tsp herb provence
  • 1 teaspoon sugar, optional

Step by Step

In a non-stick skillet add olive oil , veggie ground  and the 1 tsp of garlic and onion powder.  Cook according to directions which will be for 4-5 minutes and set aside.

In the crock pot add diced tomatoes and the juices, vegetable broth, beans, cauliflower puree, celery, onion, peppers, corn, veggie ground, sugar and all the herbs and spices.

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Mix well and cook on low for 8 hours or high for 4 to 6 hours. Stir Occasionally.

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Garnish with Avocado

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Enjoy & Happy Cooking

Until Next Time

Sewloveable

My Latest Discovery Chipotle Vegenaise and Dolly Bow Giveaway Winner Announcement

I had to share my latest find.  Earlier this week I was in  MOM’S aka My Organic Market……when I stumbled upon

When my daughter’s like something it’s a miracle.   So now we don’t have to run to Panera Bread for their Favorite Sandwich…..The Sierra Turkey.   We can make it at home.  So in my book this has officially been a MOMMY winning week.  I have discovered something my picky eaters like and it’s healthy, which equals a happy MOM!!!

Onto the giveaway winner of the Polka Dot Dolly Bow Headband

Congrats to B8 Creative !!!!!

Enjoy!!  😀