Tag Archive: Weeknight dinner


This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

SAM_2216

2 C. Lundberg Countrywild Rice

4 C. organic vegetable broth

1 can southwestern corn with peppers

1 can black beans in chili sauce

1 can garbanzo beans

1/4 c .salsa

Combine rice and broth and bring to a boil.  Simmer for 45 to 50 minutes, covered.  Remove from heat and let stand 10 minutes.

Combine drained corn, drained black beans, drained garbanzo beans and salsa.  Heat through.  Serve over rice.

We had this with chicken that I baked.  Boneless chicken breast with Margaritaville Pineapple Lime Chili marinade mixed with balsamic glaze.  325 F while the rice cooks.

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