Veggie Wet Burritos

Veggie Wet Burritos

I didn't get a pic because we ate it up before I remembered to snap a shot.

• 6 large burrito sized tortillas
• 1 bag (or block) shredded cheddar cheese
• 1 can condensed cheese soup
• 1 cup sour cream
• 1 can verde enchilada sauce
• 1 cup frozen corn
• 1 can Rotel tomatoes
• 1 can diced green chiles
• 1/2 red bell pepper, chopped
• 1/2 onion, chopped

Preheat oven to 350 degrees.

Mix can of soup, sour cream and enchilada sauce in medium bowl. This is the sauce. In large bowl mix together the corn, Rotel, onion, chiles and peppers. Spoon sauce mix into a 9x13 pan and cover the bottom in a thin layer. Take a tortilla and layer a heaping spoon of sauce, veggie filling and sprinkle with cheese. Fold in sides and roll up placing the seam Dave down in the pan. Fill the other tortilla to fill pan. Cover the burritos in the remaining sauce mix and sprinkle with cheese. Bake 30 minutes until hot and bubbly.

Spinach Artichoke Pasta

1 box whole wheat pasta (ziti, shells, orrechette, penne...Ect)
1/2 onion, chopped
1/2 tbs minced garlic
1 cup sour cream
1 cup cottage cheese
1 cup grated parmesean cheese
1/2 block cream cheese, softened
1 1/2 cup mozzarella cheese, divided
1 pkg frozen spinach, thawed and drained
1 can artichokes, drained and chopped
Heavy dash of pepper

Preheat oven to 350 degrees. Have a casserole dish ready.

Sauté onion and garlic in a small amount of olive oil or butter. Set aside.

Cook pasta according to directions. Drain. While pasta is cooking mix together cream cheese, sour cream, parmesean cheese, 1 cup mozzarella cheese and pepper in bowl. Add sautéed onion and garlic. Mix together then add to cooked pasta. Stir in artichokes and drained spinach.Pour in pan and bake 30 minutes or until cheese is melted.

Slow Cooker Potato Soup

4 cups potatoes, chopped small
2 cups carrots, chopped small
1/2 onion, finely diced
1/2 cup celery, chopped small
1/2 tbs minced garlic
1 tbs butter
32oz vegetable broth
1 cup milk
2 tbs flour
1 cup shredded cheddar cheese
Dill, black pepper, red pepper flakes, Italian seasoning...whatever spices you like. (all to taste)

I preheat my crock pot on high and cook the onion, celery and garlic in the butter while I chop all my veggies.

Add the potatoes, carrots and seasoning to the soften veggies and butter. Pour vegetable broth over vegetables. Cook on high 6 hours.

In small sauce pan heat milk over medium heat. Add the flour and whisk. Slowly add in cheese a little at a time and whisk until smooth. Add to crock pot and cook an additional 30 minutes.

Vegan Peach Blueberry Muffins

Vegan Peach Blueberry Muffins

• 1 cup peaches; pitted, peeled and chopped
• 1/2 blueberries; washed and de-stemmed
• 1 1/2 cup whole wheat flour
• 3/4 cup raw sugar
• 1 tsp baking soda
• Dash of salt
• 1 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup applesauce
• 2/3 cup vegetable oil

Preheat oven to 400 degrees. Grease a 12 count muffin tin.

In large bowl combine flour, baking soda, salt and cinnamon. In small bowl combine applesauce, oil, sugar and vanilla. Mix wet ingredients then dump into large bowl of dry ingredients. Mix until moistened. Fold in peaches and blueberries. Divide into a 12 count greased muffin tin. Bake 20-25 minutes until toothpick comes put clean.