Saturday, February 20, 2021

Layered Enchilada Casserole

I made this Layered Enchilada Casserole for our dinner the next 3 nights!

Here's how I make it and layer it from the bottom up! You get LOTS of veggies in this, and you really CAN'T mess it up! You can get it all put together, cover with foil, and bake at 375 degrees F for 30 minutes (or until bubbling and warmed through) before you're ready to eat it or bake it ahead and just microwave servings (that's what we do!).

NOTE: I like to cook the beans and the Smoky Roasted Vegetable Cheese Sauce ahead of time or the day before to reduce the amount of work on a single day. It helps A LOT! I usually cook the veggies for the veggies layer right when I am putting the casserole together.

1 package of Frontera Red Chile Enchilada Sauce with Roasted Tomato and Garlic (can find at Target, Walmart, Kroger, etc. and is OIL-FREE!) - Use half at the bottom of the casserole and half on top.

* Use any enchilada sauce you like as long as it is oil-free and clean ingredients

6-9 CLEAN corn tortillas, ripped into 3"-ish pieces to be used at the bottom, middle, and top of casserole, just below the last sauces layer.

BEANS LAYER:

3 cups mixed cooked beans (I soak 1/2 cup of black, pinto, and kidney beans in water overnight, then I rinse and drain and cook in Instant Pot with some seasonings for 30 minutes with natural release. You can also use canned. Just season them up with some cumin, chili powder, garlic, onion powder, and salt to taste)

VEGGIE LAYER:

**SAUTE IN A SKILLET UNTIL TENDER, adding frozen corn and spinach LAST**

1 onion, chopped

1/2 yellow bell pepper, chopped

1 large jalapeno, chopped

1 zucchini, diced small

1/2 cup your favorite salsa

1/2 cup corn 

2 handfuls of baby spinach, chopped (optional) 

Salt to taste


CHEESE SAUCE (add on top of beans layer and on the very top of the casserole):

One batch of my Smoky Roasted Vegetable Cheese Sauce:

1 very small onion, chopped

1 carrot (washed and unpeeled), chopped

1 cup Butternut squash, peeled and diced (or use a cup of frozen)

a large Yukon Gold potato, peeled and chopped

1/4 red bell pepper, chopped into 4 pieces

1/2 cup orange grape tomatoes (which needed to be used up!)

3 cloves of garlic (leave in husk)

Pre-heat oven to 400 degrees F.

Place the above vegetables on a parchment paper-lined baking tray with sides. Roast for about 25 minutes (check at 20 minutes to see if the potatoes, carrots, and squash are fork tender).


Then, add the roasted veggies to the Vitamix with:

1/4 cup nutritional yeast flakes

1 t salt

1 t liquid smoke

1/4 t chipotle pepper

1/8 t cumin

1 1/2 cups water (more if needed)


Blend until smooth and creamy!

Monday, February 1, 2021

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Sunday, January 31, 2021

Smoky Roasted Vegetables Cheese Sauce [dairy-free, gluten-free, vegan]



1 very small onion, chopped
1 carrot (washed and unpeeled), chopped
1 cup Butternut squash, peeled and diced (or use a cup of frozen)
a large Yukon Gold potato, peeled and chopped
1/4 red bell pepper, chopped into 4 pieces
1/2 cup orange grape tomatoes (which needed to be used up!)
3 cloves of garlic (leave in husk)

Pre-heat oven to 400 degrees F.

Place the above vegetables on a parchment paper-lined baking tray with sides.
Roast for about 25 minutes (check at 20 minutes to see if the potatoes, carrots, and squash are fork tender).

Then, add the roasted veggies to the Vitamix with:

1/4 cup nutritional yeast flakes
1 t salt
1 t liquid smoke
1/4 t chipotle pepper
1/8 t cumin
1 1/2 cups water (more if needed)

Blend until smooth and creamy!


My Sister's Latest "Pet" Project

Diane with Rupert and Snyder
Diane with Rupert and Snyder

Check out this AWESOME article about my big sis. She is the creative one in our family!! She owns a vegan, cruelty-free bath and body products company and now, she is making products for pets! She amazes me!!!

CHECK OUT THE ARTICLE >>
Diane's Latest Pet Project 🐶

Also, check out her vegan and cruelty-free bath and body products at >>
AJoyForever.com🎕

Instant Pot Creamy Mushroom Soup [new recipe!!!]


We are HUGE mushroom lovers in this family, so I threw together this soup this morning for lunch today. I tasted a bit, and it is SOOOO  yummy! This is the best mushroom soup I have come up with far. My husband LOVED it!!! This soup is made in the Instant Pot, but you do need a blender, as well. 

SERVES 4

1 onion, chopped small
3-4 cloves of garlic, crushed
24 oz. Baby Bella mushrooms (cheaper to buy at Aldi or in bulk), sliced thinly
2 Yukon gold potatoes, peeled cut into 1-inch chunks
1/2 t poultry seasoning (this is NOT an animal-based product)
1 t Better-than-Bouillion No Beef Base
2 t brown rice miso (or you can use yellow or white)
1/4 t black pepper
3 cups low-sodium vegetable broth
1 cup unsweetened soy milk

Place  the chopped onions in the Instant Pot with about 1/4 cup veggie broth  and cook on the sauté function until they begin to brown. Stir  occasionally. Add in all of the rest of the ingredients (EXCEPT the soy  milk), stir everything well, and set the iPot to 4 minutes with QUICK  RELEASE. Stir in the 1 cup of unsweetened soy milk. Remove about 2 cups  of the soup, trying to get ALL of the potatoes (if you can), some  mushrooms, and some broth. Blend in a high-speed blender until smooth  and creamy, then replace into the pot with the rest of the soup. Stir  and serve warm!