I had planned on making breakfast tacos for Daniel’s birthday, but he requested this chile verde breakfast casserole, which I modified. Can you tell we are into the Tex-Mex around here?? It was relatively easy, and I was at home… Continue Reading
Ingredients 1 medium onion, chopped 2 cups frozen soy crumbles one 15 oz can of kidney beans, drained one can of black beans, drained one 10 oz can of enchilada sauce one 6.5 oz pouch of golden corn muffin… Continue Reading
On my way to the grocery store I researched a crock-pot dish for the week. I wasn’t too fond of a few of the ingredients [broccoli and cauliflower have some adverse side effects. haha!], but with a bit of doctoring,… Continue Reading
Below are a couple photos of one of my favorite crockpot meals: Tofu BBQ. This dish, and the spinach and black bean enchiladas are my absolute favorites. 🙂 [[I used my Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker for these recipes.]]… Continue Reading
