Ultimate Hash Browns

You just can't go wrong with a potato. I love them any way they are fixed. My secret to a good hash brown is to cube them, toss them into a microwave safe bowl, add a little oil, shake well, cover but vent, and microwave 5 minutes. Now they are pretty much cooked and we just add stuff we like and brown it all up. YUMMY!

• 1 small onion, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup green bell pepper, chopped
• 1 tablespoon canola oil
• 2 large potatoes, cubed
• 1 medium tomato, chopped
• 2 tablespoons  black olives, sliced
• 1 jalapeno, seeded and chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Cook potatoes as mentioned above in the microwave. (sorry no pic). Heat large cast iron skillet on medium high heat with the tablespoon of oil. Add potatoes and cook until they begin to brown.

Add onions, mushrooms and bell pepper.

After this mixture begins to brown.

Add tomatoes, lives, jalapeno, salt and pepper.

Once everything is tossed about and is heated through, top with the cheese and let it being to melt.

Plate it up and enjoy!

You can serve this with any number of things: ketchup, salsa, wrap it all up in a burrito, have fruit and bread to serve along with it and it's a fine meal. Enjoy

Polenta with Tomato-Pepper and Sausage Sauce

Cooking with premade Polenta is fairly new to us. It makes preparing a dish very quick and works well here. Serve this with a salad and some breat for a perfect hearty meal. I have to admit I went back for a small amount of seconds I enjoyed this so much!

• 3  tablespoons  olive oil
• cooking spray
• 1  can (28 oz.) crushed tomatoes
• 1  tablespoon dried oregano
• 1  medium yellow onion, halved lengthwise, then cut into thin wedges
• 1  medium red bell pepper, cut lengthwise into thin slices
• 2  cloves garlic, minced
• 1/2  teaspoon  each salt, freshly ground black pepper, and red chile flakes
• 1  package Tofurkey Italian sausage, (14 oz) cut in half lengthwise and then sliced into half moons
• 1  tube1 (16 oz) prepared polenta, sliced into 16 rounds
• 8  ounces  shredded Veggie Shreds mozzarella

Preheat broiler to high. Heat 2 tablespoons oil in a 3- quart saucepan set over medium heat, then add tomatoes and oregano and simmer, uncovered, for 15 minutes.

 Meanwhile, in a large frying pan, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, garlic, salt, pepper, and chile flakes, and stir to combine.

Cover pan, lower heat to medium, and cook until vegetables soften, about 5 minutes. Add sausage, stirring with a wooden spoon occasionally, about 5 minutes.

Cover pan and cook until vegetables are tender and sausage is heated through, 5 to 8 minutes more. Add tomato sauce mixture and simmer 10 minutes.

While sauce is cooking, spray a 9- by 13-inch baking pan with cooking spray. Add polenta slices to pan in 3 rows and then spray top side of slices with more cooking spray.

  Broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes.

Pour sauce over broiled polenta, then arrange mozzarella shreds over the top.

Broil until cheese is melted and beginning to brown, about 2 minutes. Let cool slightly before serving.

Stuffed Shells

The inspiration for this recipe came from Melissa d'Arabian's recipe. It sounded delicious and I love pasta so I decided I'd use mashed Great Northern Beans in place of the cottage cheese and just ignore the egg altogether. This was awesome!

Sauce:

• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated carrot
• 1/2 cup grated zucchini
• 1 small onion, finely chopped
• 1/2 cup chopped celery
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• Freshly ground pepper

Shells:

• 1 12-ounce box jumbo pasta shells
• 8 ounces silken tofu, mashed
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 1 can Great Northern Beans, drained and mashed
• 1/2 cup grated Veggie Topping Parmesan Cheese
• 1 1/2 cups Veggie Shreds, shredded mozzarella cheese
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• Cooking spray

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes.

Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water.

Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain.

Drain most of the liquid from the beans and mash with a fork.

Mix the tofu, spinach, beans, parmesan, 1/2 cup mozzarella and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish.

Stuff the cheese mixture into the shells and place in the baking dish, open-side up.

Pour the remaining sauce over the shells.

Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes.

Let cool slightly before serving. Serve with a side salad and a glass of red wine. Enjoy!