1/2 cup frozen broccoli 1 cup sliced mushrooms 1/2 cup diced tomatoes 1 8oz package pasta 3/4 cup milk (I used cashew milk) 3 tbs and 1 tsp Olive Oil 4 garlic cloves (I used frozen crushed garlic by Pop&Cook) 1 tsp Italian seasoning 1/2 tsp Basil Salt & Pepper
Put olive oil and garlic in a pan on medium heat.
Add mushrooms to pan along with Italian seasoning and basil.
Once mushrooms are cooked, add milk, stir, cover, and cook for about 7 minutes.
Drain pasta and place back into pot. Add 1 tsp olive oil and pepper.
Add tomatoes and frozen broccoli to mushrooms sauce. Salt and pepper your sauce and turn heat down to low, recover. Cook for 10 minutes and stir.
Add pasta to pan of sauce and mix thoroughly. Let cook on low for 10 minutes.
1 can black beans (drained) 1 can light kidney beans 1 can mild chili beans 1 can diced tomatoes 2 packets of chili seasoning 1/2 bag diced peppers & onions (from the freezer section) 1/2 bag of frozen corn Salt & pepper The can black beans is the only thing I drained. Throw everything in the crockpot on high for about 2 hours.
Put all ingredients listed to the left in a mason jar (or ingredients of choice)
Shake until mixed
Put in fridge until morning
Vegetable Stir Fry
1/4 cup diced onion 1 1/2 cups sliced mushrooms 1/2 cup sliced carrots 1 small zucchini 2 cups fresh or frozen broccoli florets 4 garlic cloves (I used frozen crushed garlic by Pop&Cook) 1/2 cup bean sprouts 3 tbs Olive oil 3 tbs Tamari (gluten free soy sauce) 2 cups brown rice
Prepare brown rice according to package
Pour olive oil in pan on medium heat
Add garlic and cook unti blended in oil
Add onion and cook until brown
Add all other vegetables and place lid on
Cook for 10 minutes
Add Tamari and cook for additional 15 minutes
Add 1 cup of prepared rice to vegetable mix
Serve over rice