MJ Tribute Dinner - Mexican Lasagna and "Rock-A-Mole"

Supposedly Michael Jackson was very fond of Mexican food and was a part-time vegetarian (eating chicken and fish but no other meat).

From the looks of him, I don't know if he ever ate MUCH but his personal chef, Kai Chase, did post a recipe for her famous guacamole.

And let's face it...I'm just looking for any excuse to eat avocados and Mexican food and a tribute to Michael is good enough for me!  Plus I get to have a virgin margarita on the rocks - Yum!

Pair that with an "after-the-kid-goes-to-bed" viewing of "This is It" and it's a perfect "Remembering MJ Night"!

Mexican Lasagna

3 Large Flour Tortillas
1 Can Vegetarian Refried Beans
1 1/2 c. Morningstar Veggie Ground Beef Crumbles - microwaved until hot
Taco Seasoning to taste
1 small White Onion, diced
1 Can Tomato Soup, undiluted
Salsa
Garlic

In a large frying pan, heat 1 TBSP oil
Fry onion and garlic until onion is clear
Add in Morningstar Crumbles
Add Taco Seasoning

Spray a round Pyrex with cooking spray
Lay down 1 Tortilla
Spoon Veggie Beef/Onion/Garlic mixture on top of tortilla
Cover with Another Tortilla

Microwave 1 can refried beans, adding in some salsa if desired
Spoon on top of tortilla that is covering the veggie ground beef
Top with another tortilla

In a measuring cup, mix together can of tomato soup with salsa
Spread over top tortilla and cover with shredded cheese (optional)

Bake at 350 for 20 min.


Rock-A-Mole/Guacamole
(Based on the recipe by Kai Chase - http://mojocincy.com/elev8-health/elev8health/micheal-jacksons-chef-kai-chase-making-time-for-the-family-table/)

2 Avocados
1/2 c. red onion, diced1/2 c. chopped cilantro
1/2 tsp. granulated garlic
1 tsp lime juice
salt and pepper to taste

Combine all in bowl and mash avocado flesh with fork until creamy, leaving some chunks, if desired

Serve meal with tortilla chips and salsa

Saucy Black Bean and "Ground Beef" Burritos

I've found this recipe to satisfy anyone's craving for a hearty, "meaty" and 

gooey comfort food.  It is convincingly beefy in texture and taste.

Eating meatless like this once a week does so much not only for your health, but the environment and of course the animals:  

http://www.meatlessmonday.com/why-meatless/

(I made these today for a friend who just had a baby, as a "meals for moms" dinner.  Her family is not vegan or even vegetarian so I used real cheese in this recipe.  You can make it vegan simply by leaving off the cheese or substituting real cheese for Daiya shreds, which you can get at Whole Foods.)
http://www.daiyafoods.com/ 

I hope you try it and enjoy it on your next "Mexican Night" - No need to go out to get good Mexican food anymore!  Save your money, stay home and eat in front of the tv with a good dvd!  :)

Ingredients:

(Serves 4)

2 Cans Black Beans, drained and Rinsed

1 Bag Morningstar Meal Starters, Veggie Ground Beef Crumbles (in Frozen section of Grocery Store)

4 Large Burrito Tortillas (We use La Banderita, Burrito Grande - get at Harris Teeter)

1 Can Tomato Soup

1 White Onion, finely diced

1 small Red Pepper, finely diced

1 clove garlic, chopped or 1 TBSP jarred minced garlic

1 c. Salsa of choice

1 packet Taco Seasoning or 1/2 c. if you buy in bulk (we get ours at BJ's Warehouse)

1 c. Mexican Shredded Cheese Blend

Method:

Pour Morningstar crumbles into a microwave container and heat until warm and defrosted about 2-3 min.

Warm large frying pan with a TBSP or more of oil

Add onion, garlic and red pepper and fry a few minutes, until onion is translucent

Add Morningstar Crumbles and Taco Seasoning with 1/2 c. water, stir

Add in Black Beans, stir to combine

Spoon mixture evenly between 4 tortillas and fold into burritos

In a large measuring cup or bowl, mix can of tomato soup with salsa (enough to make approx.  3 cups)

Spray 9x13 Pyrex with cooking spray

Cover the bottom of Pyrex with a light layer of the salsa/soup mixture

Place the 4 burritos in the Pyrex

Cover the burritos with the remaining salsa/soup mixture and top with shredded cheese

Bake at 350 for 20 min., until bubbling

Top with green onions, guacamole, sour cream, cilantro etc.

Serve with Mexican Rice and tortilla chips and salsa

Vegetarian BLT Salad

This is hardly a "recipe" but I thought I'd share it anyway just in case anyone is looking for creative entree dinner salad ideas.

Basically you get your salad mix of lettuce, chopped tomato and any other veggies you want (I used some cucumber too)

Boil some pasta and let it cool, toss with the salad greens/veggies

Dress salad with ranch dressing (vegan or regular) and top with Bacon Bits (Most bacon bits are vegetarian, like Bacos)

*For vegan ranch dressing I take about 2 TBSP Tofutti Sour Cream and mix it with a tsp of Lipton Kosher Ranch powder (it's vegan and you can find it in the Kosher section of most grocery stores - we get ours at Kroger), add a little water and whisk to make a dressing

Done!  That's it  :)

Produce Box Dinner - Ratatouille using Zucchini, Tomato, Eggplant, Sweet Potato and Lentils

Heat oven to 400

1.  Sweet Potato
Wash a large sweet potato and pierce it with a knife several times
Microwave until it is soft (I use the "potato" setting on my microwave)
When finished, let it cool, then slip off the skin
Puree the cooked sweet potato flesh with some water in a food processor (I use the Ninja)
Set aside

2.  Veggies

In a large roasting pan, toss the following with a few TBSP Olive Oil

2 Zucchini, cut into chunks
3 Small Eggplant, cut into chunks
2 Tomatoes, diced (or 1 can diced tomatoes)
1/2 Onion, diced
2 TBSP chopped Garlic
1 Jar Pasta Sauce

Bake for approx. 40 min., stirring every 20 to prevent burning


3.  Combine Ingredients

Stir sweet potato puree into the oven roasted veggies, then add a can of drained lentils
Stir and serve over your favorite pasta (I used Penne)

We also made a side salad using the cucumber and tomato from our Produce Box, with some chopped kale as the bed

Pinto Bean & Kale Burritos with Verde Sauce

More "beans, greens and grains" - a nutritionally complete meal that is simple to throw together!

I rarely use pinto beans other than refried beans and wanted to try a recipe using the whole bean -  

This recipe is quick, easy and freezable for future lunches/dinners. 

Makes 4 Burritos 

(I only had 1 can of beans so it only made 3 burritos for tonight)

Set oven to 350

Ingredients:

Burrito Filling:
2 Cans Pinto Beans, Drained (or you could sub in Black Beans for a different flavor)
2-3 Cups chopped Kale (or you could sub in frozen or fresh spinach)
1/4 c. Chopped Onion
1/2 c. Favorite Salsa

1 TBSP Chopped Garlic

Additional Ingredients:
1 Can Green Chile Verde Sauce
Flour Tortillas, Burrito Size

Method for Filling:
In a large frying pan, saute the onion and garlic with 1 TBSP oil a few minutes
Add Kale and cook until bright green, a few minutes
Add in drained beans and salsa
Stir

Get out 4 Tortillas and fill each with some of the burrito filling and fold

Spray a 9x13 Pyrex with cooking spray and lay down the 4 burritos
Pour verde sauce over burritos (*optional - top sauce with shredded white cheese)

Bake at 350 for 20 min.

Serve with guacamole, sour cream, salsa and tortilla chips, rice etc.

White Bean Hummus

Courtesy of my friend's veggie blog of her own:

http://veggiemamavsmeatman.blogspot.com/search?q=white+bean+hummus

 (Picture of the hummus I made from the recipe)

Ingredients:

2 cans White Beans, drained and rinsed
2 TBSP Tahini
2-3 TBSP Oregano

1/4 tsp Cumin

2-3 TBSP chopped Garlic
1 TBSP Lemon Juice
1 tsp Salt
1 tsp Black Pepper
1/4 c. Water


Method:


Combine all ingredients in a food processor and blend until smooth and creamy


Serve with pita chips and veggies - perfect for a party!

Zucchini Breakfast Cookies

I tried this out using the green squash from our Produce Box and it turned out well.  I think any variety of summer squash would work in this recipe.

These have the texture of a muffin, but are in a more portable cookie shape - perfect for lunch bag or diaper bag.  Also good with your morning coffee!

Preheat oven to 350

In a large bowl combine the following "wet" ingredients

1 c. shredded zucchini
1 c. brown sugar
1/2 c. vegetable oil

In another large bowl, combine the following "dry" ingredients

2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. fresh ground nutmeg
1 c. of chopped fruits/nuts of choice (I used raisins, chopped dates and chopped figs)
*Chocolate chips would be nice too!

*I also added about 2 TBSP ground flax just because I had it.  I think it adds to the nice texture of the cookie, but it is optional.

Method:

Stir wet ingredients into dry ingredients and mix well (no electric mixer needed)

Line baking sheet with parchment

Roll cookie dough into golf ball sized balls and slightly flatten

Place on cookie sheet and bake for 10-12 min.

Cool cookies on rack