"Beef" Steak Tips and Veggies

 

I still don't have my new gas range and since it was a rainy, cool day, I decided to make something on the stove. I've had requests for this recipe so thought I'd share it here so it's easy to find. 

This is totally vegan but you swap out the vegan "beef" for cow meat. 

PLANT BASED BEEF STIR FRY

1/2 package of frozen Beyond Meat steak tips

1/2 small sweet onion, thinly sliced

1 zucchini, sliced and then halved or cut into thin strips

1 small red pepper, cut into strips or bite sized pieces

1 small green pepper, cut into strips or pieces

1 small yellow or orange pepper, cut into strips or pieces

1 carrot, peeled and then shredded 

1 tbl of avocado or olive oil

1-2 tbl of Asian Sesame Ginger dressing

(I like the Kens brand)

1-2 tsp. Minced Garlic or Garlic Salt

1 small sweet potato, peeled and cut into chunks

dash of sea salt

Pita bread or Naan

Prepare the sweet potato by peeling and then cutting into bite-sized chunks.  Place in a small pan and cover with water.  Add a  dash of sea salt and boil until potato pieces are just getting soft/tender. 

Meanwhile, put 1 tablespoon of avocado (or olive) oil into a large skillet. Heat on low. 

Place all of the veggies and the steak tips (half bag for 2 people) into the warmed skillet. 

Saute the veggies, "beef" on medium heat, stirring often.  Once the carrots and zucchini are just tender,  add in the minced garlic or garlic salt and turn the burner onto low or simmer. 

Add a drizzle (usually 2 tablespoons in my house) of the Asian Sesame Ginger dressing and stir to coat.

Add in the potato after draining out the water.

Stir gently and add cracked black pepper if desired. 

Serve with pita bread or Naan. 

TIPS:  Sometimes we have this dish over jasmine rice or garlic cous-cous.  

Other veggies I use:  chopped broccoli or peas in place of the zucchini. 

We like this for a quick, easy, healthful dinner and usually have cut up canteloupe with blackberries or blueberries on the side. 

ENJOY!

as with all of the recipes under the faithfixes label, this post may be copied or printed. 

Sweet Potato Casserole

 

image courtesy of together as f*mily website

My oldest daughter Courtney, my niece Debi and her brother Ronnie, all love this sweet potato casserole and they used to ask me to make it for Thanksgiving. I've made it for Christmas dinner in the past, and sometimes make it during one of the winter months. It's super easy as long as you have certain ingredients in the cupboard. 

note: this recipe does contain refined sugar but you can substitute it for raw sugar or agave.  You can use honey but it will change the taste a bit. I tend to use raw sugar and instead of using a 1/2 c. I use 1/4 c. 

SWEET POTATO CASSEROLE

1 can (Large 15 or 16 oz) sweet potatoes(yams), drained and mashed

1/4 c raw sugar (or refined sugar or pure maple syrup) 

(original recipe calls for 1/2 c.)

1 egg

(I substitute ground flaxseed alternate "vegan" egg, see below for tips on this)

1/4 c. Earth Balance butter, melted 

(or cow's milk butter...do NOT use margarine...it's too watery)

1 tsp ground cinnamon

(original recipe calls for 1/2 tsp)

Dash of sea salt

Topping: 1 c. crushed ritz crackers

(I use low sodium ones; it takes an entire sleeve of crackers)

See tip below to crush them. 

1/2 c. packed brown sugar

5 Tablespoons Earth Balance butter, melted

(you can use cow's milk butter)

• In a large mixing bowl, after draining the yams, use a fork or potato masher to mash the potatoes so there's no big chunks
• Add in all the ingredients except for the topping, and mix well. 
• Use baking spray in an 8x8 glass pan or brownie pan (or small round casserole dish) and then pour in the yam mixture.  Spread with a spatula to even out. 
• Combine the topping ingredients and mix well. You can use dark or light brown sugar..I prefer the light brown. 
• Sprinkle over the top of the yams evenly.  I use a spatula to evenly spread the topping. 
• Bake, uncovered, for 20-25 minutes in a 350 degree oven. It should turn a golden brown. 
  

Serve warm. 

TIPS:  to make a perfect flaxseed "egg":  take 1 TBL of ground flaxseed and put in small mixing bowl/custard cup.  Add in 3 TBL of warm water.  Stir and let sit (it will gel and be  the consistency of an egg) for 5 minutes. Add to recipe

To make the crackers into crumbs:  put one sleeve of Ritz Crackers into a quart sized freezer bag.  Seal shut and using a rolling pin, roll over the baggie, breaking up the crackers into very small pieces (crumbs) OR use both thumbs and "squish" the crackers into crumbs. Add to mixing bowl and then follow rest of topping directions. 

ENJOY!!

ps As with all recipes under the faithfixes label, you do have permission to copy, download or print out this recipe.  Recipes on this blog are not under copyright law. All other written material and photos are copyrighted. 

Italian Sloppy Joes on Garlic Toast

 If I have ground bison or ground "Beyond Beef/Impossible Beef" in the house, and a busy afternoon or evening where I need a quick, easy dinner, I often pull out this recipe I found via the Yummly app several years ago. 

It's one of our faves! (note: the original recipe calls for ground beef but we don't eat beef so I use bison or the vegan meat that has pea protein in it). 

ITALIAN SLOPPY JOES

This recipe is for 2 people with some meat mixture leftover. 

4 slices of Garlic Texas Toast 

or 4 cheese texas toast

(we like the Pepperidge Farm brand) 

1/2 c. chopped sweet or yellow onion

1 c. chopped green pepper

1 c. chopped yellow pepper

2 cloves of garlic, minced

1 lb ground bison or vegan beef

1 small can tomato paste

1/2 jar of traditional pasta sauce

1/4 c. shredded  parmesan cheese

1 c.  shredded mozzarella cheese

1 tsp   basil

1 tsp ground oregano 

dash of sea salt

1/4 tsp cracked black pepper

• Saute the meat, peppers, onions and garlic until meat is browned and cooked through. Add in the parmesan cheese and stir well. Preheat the oven for 425 degrees.

• Meanwhile, place 4 slices of Garlic toast on a baking sheet. I use foil on the baking sheet,  lightly sprayed with olive oil spray for  quick and easy cleanup. 

• Once the meat mixture is done, scoop a large portion onto each slice of toast.

• Top each slice with shredded mozzarella cheese. 

• Place baking sheet into oven and bake for 8-10 minutes or until cheese is bubbly and browned. 

DINNER MENU

2 slices of toast per person. 

Steamed broccoli

Tossed salad

Fruit cup for dessert: strawberries, blackberries, blueberries or melon. 

I have also served this with ditalini pasta vs the toast.  Just cook the meat mixture a bit longer on the stove, add to drained/cooked pasta and toss. Add in the mozzarella cheese and stir well. Serve with a fresh tossed salad. 

ENJOY!!

as with all of the posts under the faithfixes label, you do have permission to copy or print this out. 

Vegetarian Chili Mac

 

Yesterday was a lazy Saturday for us once the afternoon arrived. Morning time saw hubby and I  out dashing around town doing errands. Then it was home to restock the bird and suet feeders, get some lunch, and do some chores. Finally, we had a lazy afternoon of reading, movies, games. Dinner was needing to be comfort food. We were tired and  wanted healthy but quick. I pulled out my Vegetarian Chili Mac recipe I hadn't used in probably 10 years and made this delish dish. We have enough for leftovers tonight. This is a "meatless" meal although last night, I had vegan "steak" tips to use up so we tossed those into the pan. SO good. 

VEGETARIAN CHILI MAC

1 c. uncooked pasta, any shape

(we like the curly or elbow)

1 small green pepper, seeded and chopped

1 small sweet onion, chopped

1 can (15 oz) vegetarian chili beans

(I use the Bushes brand)

1/2 c. frozen corn

(I steam mine for 3 minutes in the microwave)

1 c. shredded cheddar cheese

(you can also use monterey jack) 

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute the peppers and onions over medium heat. If you're adding in vegan "beef" cook for about 6 minutes stirring often. 
• Add in the corn and heat through. 
• Drain the pasta and place in a large serving bowl that is oven-safe. 
• Mix in the pepper/onion/corn mix and sprinkle with minced garlic and/or hot pepper flakes. (you can also use  chili powder for extra "heat" ). I just use garlic. 
• Top with shredded cheese and mix gently.
• Heat in 325 oven for about 10 minutes.

I serve this with a freshly sliced orange or a fruit  cup of Pineapple, blackberries, raspberries, blueberries and purple grapes. 

TIPS:  for extra veggies, add in red, yellow, orange pepper with the green pepper. (I had none in the house so just used the green pepper and corn).  I've also made this with shredded carrot (about a half cup) and chopped broccoli. It's so good!

ENJOY!

ps as with all recipes under the "faithfixes" label, you do have permission to copy/download/print out. 

Lemon-Herb Bowtie Pasta Salad

 

We had friends over for dinner Saturday evening and I wanted to make a light, summer-y pasta salad with some different ingredients than your typical pasta salad.  I took 2 salad recipes and kind of tweaked them into one, creating my own!  Everyone seemed to enjoy it. Of course I made an entire pound so we do have  a lot of leftovers...I'm serving some tonight with BLT sandwiches. 

Faith's Summer-y Lemon Herb Salad

1 box of bow tie pasta, cooked and drained

(cool off with cold water 

after pouring pasta into colander...

I used a 1 lb box)

1/4 c. sliced radishes

1/2 c. halved purple  seedless grapes

1 small can of mandarin oranges, drained

2 c. lightly steamed french green beans

1/4 c. chopped sweet onion (or scallions)

1/2 c. chopped raw zucchini

1 cup of Lemon Herb Vinaigrette

• After rinsing and draining the cooked pasta, place in a large bowl.
• Add in the fruit and veggies.
• Mix well.
• Drizzle 1 c of the Lemon Herb Vinaigrette over the salad and toss well.
• Chill in the fridge for 3-4 hours before serving. 

If you want to make a meal of this salad, simply grill some chicken and cut up the chicken into bite sized pieces and add to the salad mix.

We served it with Grilled Chicken Breasts, Garlic bread and Green Iced Tea. 

Please note: the leftover pasta salad will soak up the vinaigrette so just add more when you eat the leftovers! 

ENJOY

As with all of the recipes under the "faithfixes" label, you do have permission to copy and print out this recipe as the recipes are not under my copyright label. 

Slow Cooker Spanish Rice Soup

 

This is a wonderfully easy dinner meal that you throw together in the morning and let simmer on low in your slow cooker all day.  The original recipe calls for garnishing with cilantro but since I'm one of those weird people who taste soap when I have cilantro, I left it off and substituted red pepper flakes instead. The original recipe calls for ground beef but we no longer eat that so I substituted ground bison (no grease/fat!) instead.  You can also use one of the vegan "beef" products like Impossible Beef or Beyond Beef. 

This makes enough for 4-6 people or in our case, we'll have leftovers for lunch later in the week!

SLOW COOKER SPANISH RICE SOUP

1 lb ground bison

1 small sweet onion, chopped

3 c. water

1/2 jar of salsa

1 can (14 oz) of diced tomatoes

1 small jar roasted sweet red peppers, drained and chopped

1 small green pepper,  chopped

1 envelope of low sodium taco seasoning

a dash of crushed red pepper flakes

1/2 c. uncooked brown rice

• In a stove top skillet, brown the bison and onion over medium heat until bison is no longer pink. (If you're using cow meat, just make sure you drain the grease  before transferring to slow cooker); transfer to slow cooker.
• Add all the other ingredients and then stir well.
• Cover and cook on low for 4-5  hours, and then on simmer for 1 hour. 

Serve with garlic breadsticks and a cup of fresh fruit salad. 

ENJOY

 PS:  as with all of my recipes under the faithfixes label, you do have permission to copy and print this recipe. 

Souper Enchiladas

 

Asian Salad

Souper Enchiladas

Do you like Mexican food?  I do, but not typically from fast food chains, food trucks, or restaurants. There are many different Mexican food places here in the Capital Region of NY and there is only ONE place I actually love to get a meal at.  This place in Saratoga. Otherwise, if I'm craving mild-medium spicy Mexican food, I make my own.  One dish we love and that I hadn't made in YEARS is Souper Enchiladas.  I decided to make that for Monday evening's meal.  It was a huge hit with hubby.....we both had  3 plus Asian salad and he took the leftovers to work.  We found the recipe years ago in a small Campbells Soup cookbook we received with a wedding gift.  So glad we re-discovered this  cheesy goodness. 

Here is the way I make it (words in blue are my tweaks from the original).

SOUPER ENCHILADAS

1 pgk ground bison or Impossible Beef

(original recipe calls for ground beef or pork)

1 c. chopped sweet onion

1 garlic clove, minced

8 small soft tortilla shells

tablespoon of canola oil

1 can (11 oz) bean with bacon soup

2 tsp red pepper flakes 

(original recipe calls for chopped green chilis or a jalapeno pepper) 

1/2 c. water

1 tsp ground cumin

1 can (8 oz) enchilada sauce

(original recipe calls for taco sauce which is strange to me)

1 c. shredded cheddar or monteray jack cheese

(I used cheddar because it's what I had in the house) 

• In a large skillet, heat the oil and "fry" for about 30 seconds, each tortilla. Once they're slightly crispy, place on paper towels to drain off the oil.
• In the same skillet, brown the ground bison or vegan meat with the onion and garlic. 
• Once the meat is browned, stir in the soup, water, cumin, and red pepper flakes.  Heat through, stirring once. 
• Spoon the meat mixture onto each tortilla shell and roll up the shells
• Place on a lightly sprayed baking dish and sprinkle the cheese over each tortilla; cover in foil.
• Bake at 350 degrees for 25 minutes. 
• Remove foil and bake for another 2-3 minutes. 

Serve with Salad or Fruit. 

ENJOY!! 

Broccoli-Parmesan Side Dish

 

We love broccoli in our house...we love it raw, steamed, roasted.  We also put it on our homemade veggie white pizza. It's so good!

Here's a fave recipe that goes great with grilled salmon or chicken. 

BROCCOLI PARMESAN

1 medium bunch broccoli

or 1 bag frozen broccoli florets

1 can reduced-sodium veggie broth

1/2 c. chopped red or yellow onion

3 tsp chopped raw garlic 

( or you can use minced garlic)

1 tablespoon Earth Balance original butter

1/2 tsp dried basil

1/4 tsp cracked black pepper

2-4 tablespoons of shredded parmesan cheese

(original recipe called for just 2 tsp...that wasn't enough for us!)

• In a large saucepan, bring the broccoli and broth to a boil. Reduce heat; cover and simmer for about 6-8 minutes or until just crisp-tender. 
• Meanwhile, in a small skillet, sauce the onion and garlic in the butter until tender.  Stir in the basil and pepper. 
• Drain broccoli and place in a  serving bowl; add the onion mixture.
• Sprinkle with Parmesan cheese and give it a good toss. 

MENU IDEA

Grilled Salmon or boneless, skinless chicken breasts with a lemon juice marinade and dill; roasted sweet potatoes or corn on the cob; the broccoli dish. 

ENJOY!

ps as with all the recipes under the faithfixes label, you do have permission to copy and print out. 

Zucchini Boats

 

During the summer months, and into Autumn, Dave and I really like zucchini.  I even use it in the winter months to add to stews and soups.  I used to make zucchini bread and brownies but I mainly use it for just eating as a side dish for dinners. 

One of our favorite ways to eat it, is like the photo above.  That's not my photo.  I tend to really fill the top of my zucchini "boat".   I'm sharing this recipe because we like it a couple of different ways. Note the tips at the end of the recipe. This recipe is for 2 servings/people. 

ZUCCHINI BOATS

1 large zucchini, washed well with stem side removed

1 tablespoon of Earth Balance butter, melted

1 tablespoon of ground black pepper

1 tablespoon of minced garlic

about 2 cups of  traditional pasta sauce

(we prefer a local brand named Valentino's or Newman's Own)

parmesan cheese

• PREHEAT OVEN TO 400 degrees.

• Split the zucchini down the middle after washing and removing stem side. 
• Place non stick foil on a baking sheet and place zucchini, skin side down, side by side on the baking sheet. If you have regular foil, spray it first with a cooking spray of your choice. 
• Melt the butter in the microwave for 25-30 seconds.  While it's melting, take a fork and "Score" the flesh of the zucchini.  This means just take the fork and press it into the flesh and scrape down making little rows.
• Brush the melted butter over each piece of zucchini until the little grooves/rows are filled.
• Sprinkle the ground pepper over each piece of zucchini.
• Sprinkle the minced garlic over each piece.
• Pour on (I use a small spatula) pasta sauce so entire piece is covered. 
• Place shredded parmesan cheese over the entire length of the zucchini.
• Bake in the oven for 20-25 minutes or until fork is inserted easily.

TIP:  this is a "plain"  type of zucchini boat.  When I make this for dinner, I usually have grilled salmon with it and some brown rice or grilled chicken with Italian seasonings, and a piece of garlic bread. Do what works for you!!

OUR FAVE WAY TO EAT ZUCCHINI BOATS:

Do all of the above steps BUT before putting on the parmesan cheese, switch it to shredded mozzarella and lay on vegan pepperoni first.  it's SO good.  

I served it with the vegan pepperoni along with vegan sausage and sweet potatoes.  You can also serve it with corn on the cob, or a tossed salad, or even another meat of your choice like a grilled burger or chicken breast. 

ENJOY!!

ps as with any of the recipes under the faithfixes label, you do have permission to copy and download/print out.  

Easy Stuffed Peppers

 

Image courtesy of cooking classy  website

Dave used to make stuffed peppers for us when we were newlyweds and then later, after the girls were born, he would make them every so often. He hasn't made them in a really long time and now with his longer hours, he really doesn't do much cooking. Since I'm home now, I decided to cook one old fave once a week for the next month.  I'm starting  this week and making Stuffed Peppers with Red and Yellow Peppers because I bought several today on sale at the grocery store. They're beautiful!

I took a standard Italian Stuffed Pepper recipe and tweaked it to be less fat and a healthier version.  

Faith's Stuffed Peppers

2 large red peppers, tops off and seeds removed

2 large yellow peppers, tops off and seeds removed.

1 lb of vegan ground "beef" 

(I'm using Impossible Beef)

3 tablespoons of chopped onion

1 c cooked brown rice

1 tsp salt

1 garlic clove, finely chopped

2 c. pasta sauce or regular tomato sauce 

('m using Paul Newman's Roasted Garlic Pasta Sauce)

3/4 c. shredded mozzarella cheese

Fresh basil leaves (4)

• Heat oven to 350 degrees and make sure tops of peppers and all membranes/seeds are removed from inside. Make sure the peppers can stand flat. 
• Place in a stockpot with enough water to cover the peppers but don't put the peppers in until the water has boiled. Place peppers in boiling water and let cook for 2-3 minutes. Drain.
• Meanwhile, cook the "meat" in a skillet with the chopped onion.  Cook until browned. 
• Stir in the rice, salt, garlic and 1 cup of the pasta sauce.  Mix well.
• Cook until hot.
• Stuff the peppers with the meat mixture and stand the peppers in a glass baking dish.  
• Pour the remaining sauce over the top of the peppers. 
• Cover tightly with foil and bake for 10 minutes.
• Remove foil and bake for another 15-20 minutes until the peppers are tender.
• Sprinkle with the shredded mozzarella cheese and top with fresh basil leaves.

ENJOY!!

This makes a complete meal especially if you add a tossed salad for the side or a fruit salad. 

I plan on serving a cucumber salad with our stuffed peppers and some fresh cut watermelon. 

ENJOY!!

ITALIAN GREEN BEANS

 

I'm experimenting with  different kinds of green bean recipes because fresh, locally sourced green beans are in abundance right now at the local farmers' markets and grocery stores. They're so good for you too!

Here's a recipe I'm trying as a side for tonight's dinner with our vegan daughter who will be here after work. 

ITALIAN GREEN BEANS

1/2 lb green beans

2 Tbl water

2 1/4 tsp nutritional yeast 

(or parmesan cheese if you eat dairy)

2 1/4 tsp seasoned bread crumbs

1/4 tsp garlic salt

dash ground pepper

1 1/2 tsp extra virgin olive oil

• Place beans and water in microwave safe bowl. Cook for 4 minutes or until crisp-tender.
• Meanwhile, in a small bowl, combine the nutritional yeast, bread crumbs, garlic salt, pepper.  Mix well.
• Drain the beans; drizzle with olive oil. 
• Sprinkle with bread crumb mixture. Toss to coat. 

I plan on serving these as a side to Vegan (beyond beef) meatballs with sauce over pasta.

Another way I will serve these will be as a side to Vegan Turkey Cutlets or Vegan Chicken fillet sandwiches or regular grilled chicken. 

This makes a super easy side dish for picnics too because fresh green beans taste  great cold, as well!  Just blanch for about 3 minutes, drain, and follow the rest of the steps in this recipe.

ENJOY!!

ps As with all of the recipes under the faithfixes label, you do have permission to copy and print this recipe. 

CHICKPEA SALAD

 

A friend of mine asked me to post my Chickpea Salad recipe.  You can find all kinds of different chickpea salads on the internet in various online magazines and in cooking apps.  I just kind of made this up when we decided to go more plant-based.  Feel free to copy or print out.  The copyright law doesn't apply to my recipes. 

FAITH'S CHICKPEA SALAD

1 can of low sodium garbanzo/chickpea beans, rinsed and drained

1 tomato, cut into chunks OR a cup of cherry tomatoes

1 avocado, chopped into bite-sized pieces

1 seedless mini cucumber, halved and chopped 

1/4 c. red or sweet onion, thinly sliced

1/2 cup of low sodium black beans, rinsed and drained

(optional....we like it for extra protein)

1 boiled egg,  chopped 

(if a pure vegan isn't eating with you!)

Lemon vinaigrette or honey mustard dressing 

• Place chickpeas into large serving bowl and lightly toss with a sprinkling of sea salt
• Add in all of the other ingredients and toss with lemon vinaigrette or honey mustard dressing.

Serve with cheddar biscuits or garlic bread!  

TIPS:  You can really make this with any fresh vegetables that you have on hand.  Sometimes I toss in a chopped green or red pepper.  Sometimes I shred a carrot.  Sometimes I do all of those with the above recipe.

Sometimes I add chunks of watermelon and blueberries as a side dish.  Or any kind of fruit to make a fruit salad on the side. 

Remember:  eat the rainbow for optimal health!

Ginger Chicken and Quinoa Stew

 

I've had several friends ask me for this recipe so here you go!

It's what's been simmering in the slow cooker all day....the house smells yummy. 

GINGER CHICKEN AND QUINOA STEW

2 boneless, skinless chicken breasts or thighs

(or more if feeding more than 2 people)

1 c. quinoa

1 small sweet onion, chopped

1 yellow pepper, chopped

1 red pepper, chopped

2 c.  low sodium veggie broth

(original recipe calls for chicken broth)

1/2 c. raw organic honey

1/3 c. low sodium soy sauce

1/4 c. mirin (sweet rice wine)

or you can use sherry

1 Tablespoon fresh minced ginger root

2 Garlic cloves, minced

1 tsp crushed red pepper flakes

1 can (8 oz) pineapple chunks

scallions, thinly sliced (optional as garnish)

2 tsp sesame seeds for top

• Place the chicken in a slow cooker/crockpot. 
• Add in the quinoa, onions, and peppers. ( I also use a sliced fresh carrot, peeled).
• In a large bowl, whisk together the broth, honey, soy sauce, mirin, ginger, garlic and pepper flakes.
• Pour into the slow cooker. Cover.
• Cook on low for 5-7 hours.  If you have a simmer setting, simmer for the last hour.
• Serve with the pineapple, scallions and sesame seeds on top.

MENU IDEA

We like this with Autumn Squash or a Fruit Cup of Blackberries, blueberries, raspberries with a dash of cinnamon. 

You can also serve this with Steamed Spinach or Steamed Broccoli. 

ENJOY!

ps As with all of the recipes/posts under the "faithfixes" label, you do have permission to download and copy/print out. 

AUTUMN CHICKEN STEW

 

photo courtesy of P*llsbury website

I've had 2 friends ask me for this super simple slow-cooker dish.  I discovered this recipe about 4 years ago when our youngest was away at UNH and our oldest was still living at home.  It was a huge hit with our oldest, who is not following a vegan diet, and my husband liked it too. It's easy to prep the night before or early in the morning before work.

AUTUMN APPLE CHICKEN STEW

1 1/4  tsp sea salt

3/4 tsp dried thyme

1/2 tsp fresh ground black pepper

1/4 tsp caraway seeds or tumeric (we prefer the tumeric)

about 4-5 medium-sized red potatoes, peeled and quartered

3 medium carrots, peeled and cut into chunks

1/2 red onion, thinly sliced

boneless, skinless chicken thighs or breasts

(we use 2 now that the girls have moved out)

2 Tbl olive oil

1 bay leaf

2 granny smith apples, peeled and cut into chunks

1 Tbl cider vinegar OR red wine vinegar

1 1/4 c. apple cider or apple juice (we prefer cider)

Minced fresh parsley or a dash of dried parsley for garnish

• Mix the first 4 ingredients into a bowl.
• Put the veggies in the slow cooker and sprinkle half the salt mixture on top.
• Place olive oil in a bowl and coat each piece of chicken with oil then dip into the salt mixture.  Add chicken to slow cooker.
• Top with apple chunks and the bay leaf.
• Add the vinegar and cider.
• Set slow cooker to low (make sure you use the cover!) and set the timer for 6.5-7 hours. 
• Discard the bay leaf.  Stir the stew well.
• Scoop out enough to fill 2 bowls and then sprinkle with the parsley.

We like to serve this Pillsbury crescent rolls OR Pumpkin bread as a side. 

ENJOY!!

ps as with all of the recipes under the faithfixes label, you do have permission to download/copy and/or  print out. 

Faith's Famous Mac and Cheese

 

image courtesy of C*mpbells Soup Co

Last month at work we had a thing where people could sign up to  bring in Mac and Cheese for lunch.  It was a once a week thing for the entire month of March.  I've never eaten so much pasta before!  I did sign up and shared my dish that always gets rave reviews from family and friends.  Because  a few people asked me for the recipe, I decided to just post it here.  (reminder:  any of the recipes/posts with the "faithfixes" label (see bottom of this post) can be downloaded and printed out.  There's no copyright on my recipes).  

This is comfort food at its best and is the "healthiest" i can make for my family which includes one who wants veggies at every meal and another who wants homemade. The only person who cannot eat this is my youngest girl because she's a pure vegan. I tried the vegan cheese....and......nope. 

The recipe I'm sharing here is for 4-6 people with leftovers sometimes.  For work, I simply doubled the recipe.

Faith's Famous Mac and Cheese

1 box of cavatappi or small shell pasta

1 can cheddar cheese soup

1 package of shredded extra sharp cheddar cheese, divided

1 tsp ground mustard

(you can substitute spicy brown mustard if you don't have ground)

1/4 c. creamy oat milk or unsweetened almond milk

dash of ground cracked black pepper

1/2 package (6 oz) of frozen broccoli, thawed

 and steamed in microwave for 2 min

1 sandwich sized baggie of crushed French Fried onions

• Cook the pasta according to package directions.  Drain.
• Meanwhile, in a large bowl, mix together the rest of the ingredients minus the broccoli, shredded cheese,  and french fried onions.
• Add in the broccoli, gently stirring.  
• Add in half a package of shredded cheddar cheese
• Stir well.  
• Add in the drained pasta and mix thoroughly.
• Pour into a large casserole dish, after spaying with cooking spray.
• Top with remaining cheese and the crushed french fried onions.
• Bake at 350 degrees for 25 min or until bubbly.  (note, if you don't want super dark onions, add the onions in the last 5 min of baking). 

NOTE:  French Fried onions are easy to crush...just place in a ziplock baggie and use your thumbs to "crush" or use a rolling pin to crush them. 

We like this dish served with a little fruit salad on the side:  Melon, berries, banana slices

OR

we sometimes serve this with a cucumber salad. (chopped cukes, chopped tomato, sliced red onion and a drizzle of Italian dressing over all). 

ENJOY!