NOTE: I used Morningstar Farms \"chik patties\", but Tofurkey deli
Set aside.
Meanwhile, cook MorningStar Farms Spicy Black Bean burger according
Preheat oven to 350\u00b0.
In a greased 13x9 baking dish, combine MorningStar Farms(R) Meal StartersTM Grillers(R) Recipe CrumblesTM, green beans, condensed soups, and spices.
Top with tater tots and shredded cheese.
Cover with foil, bake 25 minutes.
Uncover and bake an additional 15 minutes.
Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
Add Cajun Seasoning to a medium sized bowl.
Spray thawed chik'n pieces with a little bit of Pam and toss in bowl to coat with seasoning.
In a large skillet over medium heat, saute chik'n pieces in butter until heated through, about 2-3 minutes.
Reduce heat and add green onion, heavy cream, sun dried tomatoes, basil, salt, garlic powder, black pepper and heat through until sauce slightly thickens. If the sauce gets too thick you can just add more milk and stir.
Pour over hot pasta and toss,with Parmesan cheese.
Preheat oven to 350\u00b0F Use two mini muffin pans. Brush light coat of oil on wonton and gently form into muffin cup. Repeat until filled. Bake for 4 minutes or until lightly browned. WATCH THEM. They can be done quickly. You are going to bake a second time so you don't want them overdone.
When you take them out make sure the tops don't flop closed. Make sure they are open to form a basket while they are warm.
Remove to cookie sheet. Bake all wotons.
While they are baking and you are checking: Mix dressing base with water and let ...
Place the cashews, soy sauce, cornstarch and half the water in the blender. Blend 3 full minutes, add the remainder of the water and blend to mix well. Pour mixture into a large non stick frying pan and heat stirring till thickened. Add vegetables and 'Chicken Strips' and stir to mix well with gravy. Pour filling into deep casserole dish (I use a 4 liter corning casserole dish) and top with drop biscuits. Bake according to directions for the biscuits, or until they are golden brown and the filling is bubbly hot.
In a covered dish, microwave butternut squash pieces for 4 - 6 minutes (until tender) in a very small amount of water.
Drain very well and then mash squash with the skim milk and a little salt.
Place mashed squash in a medium-sized bowl.
Next, sprinkle corn niblets over your squash.
Prepare \"chicken\" patty according to package and cut into small pieces.
Place patty pieces on top of your corn-topped squash.
Drizzle with gravy.
Top with shredded cheese and enjoy!
Preheat the oven to 350\u00b0F.
Heat/cook the sausages in whatever method you prefer (microwave, stovetop, or in the oven) until browned on all sides, about 3-5 minutes.
Place the soyflour and Rice milk into a bowl and whisking to avoid lumps. Finally stir in the vinegar (and a little brown sauce if no one is looking) and whisk until combined.
Pour the batter around the sausage in the hot frying pan and place immediately into the oven to cook for 6-8 minutes, or until golden-brown and risen. Serve immediately.
ind that all overnight oatmeal recipes stick to the sides of
Blend Scramblers, sugar, cinnamon and milk in a shallow dish. Heat margarine in skillet until bubbly, but not browned.
Dip bread in Scramblers mixture, coating both sides thoroughly.
Fry until golden brown on both sides, turning once.
Serve hot with syrup and a sprinkle of confectioners sugar.
Makes 3 servings.
In saucepan, cook onion and garlic in margarine.
In bowl, toss Lite-line pieces with flour.
Add onion mixture and remaining ingredients.
Pour into lightly oiled 9-inch pie plate.
Bake in preheated 350\u00b0 oven for 45 minutes or until set.
Refrigerate leftovers.
Cut large leaves from a head of cabbage (place in hot water) to blanch leaves.
Combine the rest of the following ingredients together.
Mix well and form into rolls; wrap with cabbage leaf. Secure with a toothpick.
Place rolls in pan and add tomato sauce. Cook in a 350\u00b0 oven for an hour or until tender.
Microwave the chick'n strips in a bowl until heated through (about 2 minutes depending on the power of your microwave).
Shred the carrots, celery, onion, apple, and chick'n strips in a food processor.
Transfer above items to a bowl and add the raisins and Miracle Whip.
If your other items were already refrigerated and cold, you can go ahead and enjoy. Otherwise, chill for an hour or two. Then serve on bread, in a pita, or my favorite--in a tortilla.
Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
Rinse the diced tomato can with 1/4 cup water and add that to pan.
Stir taco mix in thoroughly.
Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
Add the beans and stir just until heated.
While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
Pile the lettuce onto plates, and top with taco mixture.
Top with grated cheese if desired.
Crumble two taco shells on top ...
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.
Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, ...
In a medium bowl, toss together veggie burgers, salsa, cheese, and seasonings.
Use pizza cutter to cut tortillas into 7 inch triangles.
Place about 2 tablespoons burger mixture in the center of each triangle.
Fold corners of large triangles over filling, completely enclosing filling and making small triangles.
Secure with toothpicks, and brush with butter.
Place on grill with toothpick sides up.
Grill at 375 degrees for 9-12 minutes, or until cheese completely melts.
Arrange on top of shredded lettuce, and sprinkle with ...
Prepare the hashbrown potatoes by cooking them in a large fry pan on medium heat, using most of the oil.
(While the potatoes cook) in a separate small fry pan lightly brushed with oil, saute the onions and peppers until the onions are transparent.
Prepare the Veggie Breakfast Bacon Strips as directed (I microwave them for just under 2 minutes as I like my strips crisp and just starting to get too dark).
Crumble the 'bacon'.
Beat the eggs with the milk.
When they are cooked, mix the hash browns, onions and peppers and crumbled ' ...
Preheat oven to 350 degrees F.
Grease an 8-inch baking dish with cooking spray and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and ...