Save Hummus Vegetable Wrap

INGREDIENTS

• 1 package VeeTee Dine In Microwaveable Brown Rice
• 1 whole-wheat or gluten-free tortilla
• 2 tablespoons hummus
• 1 cup spinach
• 1/2 cup black beans, drained and rinsed
• 1/2 medium carrot, thinly sliced
• 1/4 bell pepper, thinly sliced
• 1/4 cucumber, thinly sliced
• 1/4 avocado, sliced

INSTRUCTIONS

1. Cook brown rice according to package directions.
2. Warm up tortilla in a microwave (about 15 seconds).
3. In the middle of tortilla, spread hummus evenly. Top with spinach, 1/4 cup rice, black beans, carrot, bell pepper, cucumber, and avocado.
4. Fold in the edges of the tortilla, then flip one side over and roll like a burrito. Wrap in foil.

https://www.emilieeats.com/hummus-vegetable-wrap/

Garden Veggie Chickpea Salad Sandwich

Ingredients

FOR THE SALAD:

• 1 (15 ounce) can chickpeas, drained + rinsed
• 3 stalks green onion
• 2 stalks celery
• 1/4 cup chopped shredded carrots
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped dill pickle
• 1/4 cup store bought or homemade mayonnaise (vegan or regular)
• 1-2 tsp dijon mustard
• 1 tsp yellow mustard
• 1/8 tsp dried dill (or fresh, to taste)
• 1/8 tsp salt
• 1/8 tsp pepper
• 3 TBSP unsalted roasted sunflower seeds
• 2 TBSP fresh chopped basil, plus extra to taste

FOR THE SANDWICH:

• multi-grain sandwich bread
• arugula or romaine lettuce
• extra basil as desired
• optional tomatoes and/or red onion
• sandwich spread of your choice
  • spicy mustard
  • mayo
  • hummus
  • anything goes!

Instructions

1. Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
2. Chop your green onion, celery, shredded carrots, pepper, and pickles.
3. Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
4. Fold in sunflower seeds and basil (as much or as little as you'd like) and adjust any ingredients to taste.
5. Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first - anything goes!

Notes

This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic. 

The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!

https://peasandcrayons.com/2017/05/garden-veggie-chickpea-salad-sandwich.html

Creamy Chicken Quinoa and Broccoli Casserole

INGREDIENTS

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%)
• 1 teaspoon poultry seasoning
• 1/2 cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• 1/4 cup cooked, crumbled bacon (optional… sort of)
• 1 pound boneless skinless chicken breasts
• 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
• 1/4 cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets

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INSTRUCTIONS

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

NOTES

You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I’ve gotten quite a few comments about the liquid not absorbing right away – if that’s you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.

https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

Tomato Cucumbar Feta Salad

Ingredients

• 3 large cucumbers peeled and chopped (about 4 cups)
• 5-6 Roma tomatoes chopped (about 4 cups)
• 1 large red onion chopped
• 8 oz. feta cheese cut into squares
• 1/2 c. olive oil
• 1/4 c. red wine vinegar
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. minced garlic 3 cloves
• 1/2 tsp. dijon mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
2. Prepare dressing by combining all ingredients and shaking well.
3. Pour dressing over salad and stir to combine.

https://www.lemontreedwelling.com/tomato-cucumber-feta-salad/

Save Broccoli Cheddar Baked Potatoes

INGREDIENTS

BAKED POTATOES

• 4 russet potatoes (2 lb. total) $2.99
• 1 Tbsp olive oil $0.16
• Salt $0.02

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets $0.85
• 3 Tbsp butter $0.23
• 3 Tbsp all-purpose flour $0.03
• 3 cups whole milk $0.93
• 1/2 tsp salt $0.03
• 1/4 tsp garlic powder $0.02
• 6 oz medium cheddar, shredded $1.46

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

https://www.budgetbytes.com/broccoli-cheddar-baked-potatoes/?utm_content=bufferbf0f5&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Broccoli and Cheddar Twice-Baked Potatoes

Ingredients

• 4 medium russet potatoes, washed well and dried
• 1 teaspoon olive oil
• 3 and 1/2 tablespoons salted butter, very soft
• 1/2 cup non-fat Greek yogurt
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 teaspoon chives
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried onion flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon paprika
• 1 and 1/2 cups cooked broccoli, chopped, divided
• 2 cups cheddar cheese, shredded, divided

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Notes

You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.

https://bakerbynature.com/broccoli-and-cheddar-twice-baked-potatoes/#more-31139

Skinny Cheesy Potato

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INGREDIENTS

• 3 1/2 pounds russet potatoes, washed and peeled
• 1/2 cup green onions, finely chopped
• 1 tablespoon butter, melted
• 2 ounces low fat cream cheese, softened
• 1 1/2 cups plain non fat Greek yogurt
• 1/2 cup skim milk
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup part skim mozzarella, divided
• 3/4 cup sharp cheddar cheese, divided

INSTRUCTIONS

1. Spray a 3 quart casserole dish or a 9x13 dish with cooking spray and set aside.
2. Cut the washed and peeled potatoes in half and add them to a large pot of salted water.
3. Bring the potatoes to a boil and cook them until almost tender, but still have some bite, about 8-10 minutes.
4. Let the potatoes cool until you are able to handle them, then using a box grater shred them using the largest grate.
5. In a large bowl whisk together the melted butter, cream cheese, Greek yogurt, milk, salt, and pepper.
6. Add in the shredded potatoes, green onions, and 1/2 a cup each of the shredded mozzarella and cheddar cheese.
7. Fold everything together until combined then pour the potatoes into the prepared casserole dish.
8. Top the potatoes with the remaining 1/2 cup each of shredded mozzarella and cheddar cheese.
9. Bake the potatoes at 375 degrees for about 30 minutes or until the cheese is melted and bubbly.

https://reciperunner.com/skinny-cheesy-potato-casserole/?utm_content=buffer2651d&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer