Ingredients:
Directions:
Cut 2 zucchinis lengthwise and hollow out. Heat 1 tbsp. oil in a sauté pan. Add 1/4 cup diced onion and scooped out zucchini then cook until translucent. Add 1 clove minced garlic and cook another minute. Add 1 tbsp. chili powder, 1 tsp. cumin, 1 cup rinsed black beans, 1/2 cup frozen, thawed corn kernels, 1 cup drained, diced tomatoes and cook for 5 minutes. Season with salt and pepper. Simmer 10 minutes. Fill each zucchini with 1/4 of the black bean mixture. Bake, covered at 375 for 25 minutes until tender. Sprinkle with cheddar cheese and bake for an additional 5 minutes until cheese is bubbly. Top with sour cream, black olives, salsa, or your favorite taco toppings.
Prep Time: 45 Mins.
(Makes 6 Servings)
➪ 10oz bag of frozen, shelled edamame beans
➪ 1 tsp. garlic powder
➪ 1 tbsp of olive oil
➪ 2 tbsp. lemon juice
➪ 1 cup of carrots
➪ 1 cup of celery
➪ 1/2 tsp. cumin
➪ 1/2 tsp. salt
Microwave one 10oz bag of frozen, shelled edamame beans. In a food processor or blender, puree edamame or mash by hand, and add 1 tsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. cumin, and 2 tbsp. lemon juice until smooth. Slowly drizzle in 1 tbsp of olive oil and add water to achieve desired consistency. Transfer to a bowl and serve with carrot, celery, and pretzel sticks.
Prep Time: 15 minutes
➪ 1 large, stale whole grain baguette
➪ 1 cup of thawed, frozen peaches
➪ 1 tbsp. of vanilla extract
➪ 2 cups of milk
➪ 1 tbsp. of cinnamon
➪ 6 large eggs
➪ 1 tbsp. sugar
➪ 9"x13" casserole dish
Cut 1, large, stale whole grain baguette into cubes and place into a greased 9"x13" casserole dish. In a separate bowl, whisk mix 6 eggs, 2 cups of milk, 1tbsp. of cinnamon, 1 tbsp. of vanilla extract and 1 tbsp. sugar. Pour over bread mixture and add 1 cup of thawed, frozen peaches. Mix until just combined. Allow bread to soak in the refrigerator for at least one hour. Sprinkle with 1 tbsp. sugar and bake at 375 degrees until the eggs are set, about 25 minutes.
Prep Time: 1 hour
(Makes 3 Servings)
➪ 4 ripened, peeled bananas
➪ 1/2 cup regular or soy milk
➪ 1 tsp. vanilla extract
➪ 1/4 tsp lemon juice
➪ 1 tbsp. cinnamon
➪ 1 tsp. honey
➪ OPT: 1 tbsp. crunchy granola
➪ OPT: 1 tbsp. chocolate chips
Freeze 4 peeled and ripened bananas for at least 4 hours and blend with 1/2 cup soy milk, 1 tsp. vanilla extract, 1 tbsp. cinnamon, and 1 tsp. honey. Once combined, freeze ice cream for 1 hour before enjoying. Sprinkle with toppings as desired!
Prep Time: 4 hours
(Makes 1 Serving)
➪ 2 large sweet potatoes, skin on
➪ 1 cup seasoned breadcrumbs
➪ 1 lb. lean ground chicken
➪ 1/4 cup parmesan cheese
➪ 1/2 tsp. garlic powder
➪ 1/2 tsp. salt & pepper
➪ 1 tsp. brown sugar
➪ 1/4 tsp. cinnamon
Sweet Potato Wedges – Cut 2 large sweet potatoes, skin on, into thin wedges. Toss with 1 tbsp. oil, 1/4 tsp. cinnamon, and 1 tsp. brown sugar. Lay wedges on a foil-lined baking sheet and roast at 425 degrees for 20 minutes, until tender.
Chicken Nuggets – Place 1 slice of sandwich bread in a bowl. Pour 1/4 cup milk, 1/2 tsp. garlic powder, 1/2 tsp. salt, and black pepper over the bread allowing it to soak. Use your hands to break up the mixture and combine with 1 lb. lean ground chicken. Combine 1 cup seasoned breadcrumbs with 1/4 cup parmesan cheese. Form chicken into nuggets and dip into a whisked egg, and then breadcrumb mixture. Spray with cooking oil and bake in a 375 degree oven for 8 minutes, flip, and bake another 8 minutes until crispy.
Prep Time: 25 minutes
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