I was really excited to partner with Minute® Ready to Serve Rice on this post! As many of you know, Mexican food is my jam. I seriously love it. I love the flavors, the variety, the occasional spice….it’s the best. However, being a vegetarian really limits options when it comes to Mexican food. All the meat is usually substituted with cheese, and sometimes having a cheese filled enchilada is just too much cheese (sounds impossible, but true). I really love having vegetable substitutions and am obsessed with spinach and black bean enchiladas. Yum. Anyway, when I saw a recipe ...
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Spicy Eggplant and Tofu
I saw this recipe last week in Real Simple Magazine and knew I had to make is ASAP. I took a quick picture on my phone, to remind me to search for the recipe online later (how handy!), and then added it to my Menu folder on Pinterest for this week! This is the kind of recipe where you probably have most of the ingredients in your pantry, and most likely just have to pick up the produce. If you like Chinese food (but don't like all the calories), then this is the recipe for you! It was so flavorful and had the perfect amount of spice. If you are serving ...
Chicken & Sausage Jambalaya
My boss has me working hard lately, making something nearly everyday for their dinner. On the menu for tonight is Chicken and Sausage Jambalaya. Originally from Cooking Light, I have adapted the recipe in a few ways, mainly using more vegetables than specified. I have made this several times now, and the first couple I didn't let it simmer long enough, and turned out more like a soup. It would probably be fine like that, but when thinking of classic jambalaya one thinks of a thicker texture. This recipe is generally pretty quick, and takes about 40 minutes ...