Super Nacho Taters
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Total Cost: $6.84 serving / $1.71 serving
4 russet potatoes, about 1 lb. each $3.48
2 tsp vegetable oil $0.02
1 cup frozen corn kernels, thawed $0.37
1/2 recipe red enchilada sauce* $0.40
4 oz. cheddar cheese, shredded (about 1 cup) $1.22
1 15 oz. can black beans $0.72
3 green onions $0.32
2-3 jalapeños, pickled or fresh $0.31
Preheat the oven to 400 degrees. Line a baking sheet with foil. Wash the potatoes well, then dry with a paper towel. Coat each potato in vegetable oil, then prick the skin a few times with a fork. Place the potatoes on the baking sheet and transfer into the oven. Bake for 45 minute to an hour, or until soft all the way through.
While the potatoes are baking, prepare the toppings. Prepare the enchilada sauce according to this recipe, then set aside. Slice the green onions and jalapeño, shred the cheese, rinse and drain the black beans, and allow the corn to thaw.
Once the potatoes are cooked through, remove them from the oven (but leave it on, the potatoes will go back in). Cut each one lengthwise down the center, then once across. Open the potatoes up and mash the insides slightly.
Drizzle a couple tablespoons of enchilada sauce over each potato, then top with black beans, corn, jalapeños, and a handful of cheddar cheese. Transfer the potatoes back into the oven for 3-5 minutes, or until the cheese has melted. Remove the potatoes from the oven, drizzle with more sauce if desired, then sprinkle with sliced green onions.
1 large head of cauliflower
3/4 bottle of Wing-Time Buffalo Sauce
1 cup + 2 Tbsp non-sweetened, plain almond milk
3/4 cup chickpea flour
1 tsp garlic powder
1 tsp onion powder
1 tsp curry powder
2 Tbsp nutritional yeast
Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil. Separate/chop the cauliflower into florets. Combine the flour, spices and nutritional yeast in a bowl and stir until well combined. Coat a handful of cauliflower pieces in soymilk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy. While the cauliflower is in the oven, heat the Wing-Time sauce in a medium sauce pan over low heat. Whisk in 2 Tbsp of almond milk. When the cauliflower is looking crispy, turn it with a wooden spoon and heat the oven to broil. Allow the cauliflower to broil with the oven open for 5-7 minutes or until beginning to brown. Pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat. http://evolvevegan.blogspot.com/2013/06/cauliflower-wings-revisited.html
Easy Stuffed Mushrooms with Spinach and Cream Cheese
A low-carb appetizer or snack.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
8 ounces mushrooms white or bella
1/3 cup cream cheese, 1/3 less fat whipped
1 Tablespoon Parmesan cheese
1/4 teaspoon Jane's Krazy Mixed-Up Salt or garlic salt
2 Tablespoons Spinach,or any greens on hand, chopped defrosted and pressed dry
1 Tablespoon Panko breadcrumbs Optional