Recipe Corner: Pretzel Reindeer

Need some goodies to take to Christmas dinner? I have a recipe for you today that’s super easy and quick to make but that everyone will gobble up – pretzel reindeer! My mom made these with my nephews the other day, and I’m hoping there will be time when we get to their house tomorrow for her to make a bath with Lucy.

You only need three ingredients for this – twisty pretzels, Hershey Kisses and red M&Ms. Heat your oven to 190 or 200 degrees. Put some wax paper on a cookie sheet and then put your pretzels down. Stick a Hershey Kiss in the middle of each and stick them in the oven just long enough for the chocolate to stick to the pretzel (about 2 minutes). Put an M&M in the chocolate and then stick them in the fridge to harden. That’s it!

These look SO cute. The next time we have a holiday party to go to, these will be what I bring. I know they’ll be a huge hit!

Show Us Your Life – Main Dishes

I’m linking up with Kelly at Kelly’s Korner.

We tend to make the same meals over and over each week. It doesn’t bother us too much because they’re meals we love, but I know we’re in a rut. I try to come up with new ideas, but I’m so very hesitant that I won’t like the dishes. I guess I just need to bite the bullet and try some new things!

Today, I’m going to share some of my favorite meatless main dishes with you.

Sloppy Joe’s

I never used to be a big fan of Sloppy Joe’s, but now? Now, I can’t seem to get enough of them. Seriously. I don’t know WHAT it is, but we eat them at least once a week (plus, you know, leftovers for lunch the next day).

We like our Sloppy Joe’s a little on the spicy side, so we add in onions and jalapenos. Yum! OK, now I’m craving one! What do you like to add to yours??

Ingredients:
1 bag MorningStar Griller Crumbles
1 can Sloppy Joe sauce
1/2 onion
15 jalapeno slices (we used the jarred jalapenos)

Directions:
Brown the Griller crumbles in a pan. Add the Sloppy Joe sauce, onion and jalapenos, and cook until hot.

Veggie Pasta

We have one restaurant in town that is our absolute favorite. It’s a locally-owned place, and they make the BEST pasta with veggies. I could eat it every day. But, since it’s kind of pricey to eat there — especially at dinner — I thought that I could probably recreate that dish. And, I did. And, it was fantastic. I mean, I know I’m biased, but I think it can rival the restaurant’s dish. :)

Ingredients:
1 box penne pasta
1 zucchini
2 squash
1 package fresh mushrooms
1 onion
garlic cloves
1 head broccoli

Directions:
Saute onion and garlic. Then, add other veggies and cook. Cook pasta according to package directions, drain and toss with veggies.

Meatless Monday: Thanksgiving ‘Turkey’ Roll Up

Today, I’m linking up with Lamberts Lately.

My family has several dishes that we always eat for Thanksgiving and Christmas (yes, we eat the same meal for both holidays because it’s just THAT GOOD). Among those are “turkey” roll ups, wild rice with vegetarian turkey and broccoli cheese and corn casserole. Today, in preparation for Thanksgiving, I’m going to tell you about this great “turkey” roll up dish my mom makes with vegetarian turkey slices and stuffing. It is SO good, and she always makes a ton so we have a lot of leftovers.

This dish is really easy to make. We used to use canned vegetarian turkey slices by Worthington, but those have been discontinued. Now, we use Worthington’s frozenSmoked Turkey Roll. Make the stuffing according to the directions. Slice the vegetarian turkey, put stuffing in the middle, and roll up the sides so it makes a “U” shape.

Pour either vegetable broth or the juice from a can of Fri Chick over to keep moist while baking and add cheese on top if you like. Then, bake at 350 degrees for about 30 minutes or until it’s warmed well. If you add cheese, bake it until the cheese melts.

I’ll be sharing some other holiday recipes over the next few weeks. What are some of your favorite Thanksgiving vegetarian recipes? Share with us in the comments!

Ingredients:
Worthington Smoked Turkey roll
Stove Top stuffing
Vegetable broth/Fri Chick juice

Directions:
1. Make the stuffing according to the directions.

2. Slice the vegetarian turkey, put stuffing in the middle, and roll up the sides so it makes a “U” shape.

3. Pour either vegetable broth or the juice from a can of Fri Chick over to keep moist while baking and add cheese on top if you like.

4. Bake at 350 degrees for about 30 minutes or until it’s warmed well. If you add cheese, bake it until the cheese melts.

Show Us Your Life – Side Dishes

I’m linking up with Kelly’s Korner.

I love finding new ideas for side dishes. I have pretty much the same staple main dishes, but coming up with new sides to go with them makes them different. We’ve come up with a few that we absolutely love, and they are on rotation in our house.

Roasted Garlic Cauliflower

This is something that is so simple yet SO good.

Ingredients:
1 head cauliflower
3-4 cloves garlic
3 Tbsp olive oil
Black pepper to taste

Directions:
Break florets off cauliflower. Chop garlic and combine in a bowl with the olive oil. Toss with cauliflower, sprinkle with black pepper and put in greased pan on 450 degrees for 25 minutes.

Garlic Broccoli

This is similar to the cauliflower dish, and it is SO good!

Directions:
Dice 5-6 cloves of garlic, and break apart one head of broccoli. Saute garlic in pan to release flavor, and then add broccoli. Saute together for 5-6 minutes.

Spanish Rice 

This is our favorite Mexican side dish. It is SO much better and more flavorful than packaged Spanish Rice. And, it’s super easy and you probably have all the ingredients in your kitchen! This recipe makes a TON of rice. There are always leftovers when we make it!

Ingredients:
1 cup water
1 cup salsa
1 cup rice

Directions:
Boil water, then add salsa and rice. Leave on heat for three minutes, then remove and let sit as you would instant rice.

Spicy Mexican Black Beans

Today, I am linking up with Kelly for Crockpotalooza2!

I love my crock pot but hardly ever use it, so I’ve been on the lookout for some new recipes. A friend of mine posted about a “pantry dump” she did in her crock pot recently and how good it turned out, so I thought I’d do the same thing. The result? DELICIOUS spicy Mexican black beans!

The  beauty of this is that you can add whatever you want. My friend put chicken in hers. Since I’m a vegetarian, and that’s mainly how my husband eats at home, we just used beans, veggies and spices. I picked up a few things at the store, but you probably have most of this at home. I think next time I might add a can of drained corn. I was hoping to use that this time, but I didn’t have any.

This dish is easy to make. Take whatever ingredients you want (we used black beans, zucchini, onion, tomato, jalapenos, a yellow pepper, taco seasoning and hot sauce) and put everything in your crock pot. Turn it on low for about 1.5-2 hours. Then, serve over rice. We used Knorr Mexican Rice, but next time I think we might just use plain steamed white rice.

See? How yummy does that look?? It was so good that my husband requested I make this every week. I am happy to oblige since it takes virtually no time at all. That’s my kind of meal!

Ingredients:
2 cans black beans (drain one)
1 large tomato
1 medium onion
1/2 large zucchini
1 yellow pepper
several jalapeno peppers (depends on how spicy you want it)
1 pkg taco seasoning
several dashes hot sauce

Directions:
Combine everything in crock pot and cook on low heat for 1.5-2 hours. Serve over rice.

Make a Meal Monday: ‘What Do You Mean It’s Not Real?’ Chili

I’ve decided to get back into the habit of sharing recipes with you guys, so I’m going to make every Monday a recipe day! Most of my recipes are vegetarian, but there will be some (hopefully!) that include meat as well.

Because it’s been so cool here in Georgia today, I thought I’d share my recipe for vegetarian chili. I love chili, and this version apparently, tastes like it’s made with meat. In fact, we took a big batch a vegetarian potluck a few years ago, and the host pulled us aside, thanking us for our contribution but reminding us that it was a *vegetarian* meal. She was quite surprised when we told her that it was, in fact, vegetarian! I don’t think we had anything left to take home that night. That’s just how good it is.

You can add anything you want to it. We like to add onions and jalapeno peppers. Yum! It’s very hearty, and we always have a ton of leftovers. Doesn’t this just look delicious??

And now, for the important part — the recipe:

Ingredients
1 package Griller Crumbles
2 cans diced tomatoes
2 cans dark red kidney beans
2 packets chili seasoning (we use 1 original, 1 hot)
chili powder to taste
1 onion
Jalapeno peppers to taste

Directions
Brown the Griller Crumbles in a pot (no oil necessary). Add tomatoes, kidney beans, seasoning, chili powder, onions and jalapenos. Stir, cover pot and simmer for 20 minutes.

If you try this recipe, make sure you come back and let me know what you think! And, if you like this recipe, click this link to repin it!