Pasta Bean Chili

Makes: 4-5 servings

Total Time: 30 minutes



1 15-oz. can red kidney beans, rinsed and drained

1 15-oz. can pinto beans, rinsed and drained

1 onion, chopped

1 15-oz. can diced tomatoes, undrained

1 6-oz. can tomato paste

1 tbs garlic powder

3 tbs cili powder

2 tsp salt

Pepper, to taste

Vegetable oil

2 cups uncooked pasta (your choice, but I use rotini)

Shredded cheese to top each bowl



Heat oil in a large saucepan over medium-high heat. Add onion, cook until softened. Meanwhile, in a medium saucepan, cook pasta as directed on package. Add beans, diced tomatoes, tomato paste, 4 cups of water, garlic powder, chili powder, salt, and pepper. Cook over medium-high heat for 10-15 minutes. Take saucepan off heat and stir in pasta. Top with cheese and serve!


Vegetarian Quesadillas

Makes: 2 quesadillas

Total Time: 45 minutes



4 tortillas

1/3 small onion, sliced

1/3 red bell pepper, thinly sliced

2/3 cup mozzarella cheese

1/4 15-oz. can black beans, rinsed and drained

1/4 15-oz. can corn, drained


chili powder

ground cumin

garlic powder

onion powder

crushed red pepper


Sour cream



Preheat oven to 350 degrees. Cook onion and pepper with spices over medium-high heat until softened. Remove from heat and add beans and corn. Lay out tortillas and spread cheese on each. Spoon vegetables evenly over each, top with cheese and another tortilla. Bake for 10 minutes, flip, and bake for another 10 minutes, or until brown. 

Veggie Stir-Fry

Makes: 1 serving

Total Time: 45 minutes



1/4 cup rice 

1/4 cup frozen, shelled edamame

1/4 cup raw, unsalted cashews

1/4 red bell pepper, sliced 

1/4 large broccoli head 

3 tsp sesame oil 

1 tsp soy sauce 

Pinch garlic powder and black pepper



In a saucepan, bring 3/4 cups of water to boil. Add 1/4 cup rice, return water to boil and then reduce heat to low. Cover an simmer for 25-30 minutes, or until rice has softened. Add 1 teaspoon of sesame oil to skillet and heat until steams. Toss in vegetables for about 30 seconds to a minute, and add 2 tablespoons of water. Cover and steam for 3-4 minutes. Add sesame oil and soy sauce and toss together. Drain water, set aside. Serve over rice. 

Veggie Fajitas

Makes: 1 fajita

Total Time: 20 minutes



1tbs olive oil

1/4 small onion, quartered and sliced

1/4 small red and green bell pepper, cut into strips


chili powder

ground cumin

garlic powder

onion powder

crushed red pepper

1/4 15-oz. can kidney beans, rinsed and drained

1/4 15-oz. can whole kernel corn, drained

1/4 15-oz. can diced tomatoes with garlic

Salt and pepper to taste

1 tortilla



Heat oil in a non-stick skillet over medium-high heat.  Add onion, peppers, and spices. Cook; stirring occasionally, for 3-4 minutes. Stir in beans, corn, and tomatoes. Cover, and let simmer over low heat for 2-3 minutes. Remove from heat. Season with salt and pepper to taste. Serve in tortillas.

Parmesan Garlic Knots

This recipe is totally stolen from $5 Dinners, which, if you haven’t heard of it, you totally should because it’s the bomb. All I’ve done is change the recipe size to serve a smaller size.


Makes: about 3 servings 

Total Time: 15 minutes



1 can biscuits (try to find the smallest size you can)   

2 tbs olive oil 

Pinch of basil and garlic salt

Enough parmesan to make mixture thick 



Roll biscuits into strings to tie in a knot. Follow the directions on the can for baking instructions. Mix together olive oil, basil, garlic salt, and parmesan in a small bowl. As soon as the knots have finished baking, paint mixture on knots with brush. 


Voila! Delicious garlic knots. 



Vegetarian Wonton Taquitos

Makes: 2 servings

Total Time: 30 minutes


2/3 veggie ground round


chili powder

ground cumin

garlic powder

onion powder

crushed red pepper

1/2 cup shredded sharp cheddar cheese

4 wonton wrappers

Cooking spray


Sour cream


Preheat oven to 400 degrees. Cook the veggie ground round, adding a dash of each seasoning. Spoon beef and cheese on a wonton and roll up, wetting ends to seal. Place on a greased baking sheet, and spray roll with cooking spray. Cook for 6 minutes or until wontons are golden brown. Serve warm with salsa and sour cream.

Vegetarian Gyro

Makes: 1 wrap

Total Time: 25 minutes


Tzatziki Sauce

1/3 cup plain yogurt 

1/3 cup crumbled feta cheese

1 1/2 tbs chopped onion

1/2 tsp lemon juice


1 tortilla

2/3 cup salad greens

1/4 tomato, thinly sliced

1/4 cucumber, sliced

1/2 red pepper, sliced  


For the tzatziki sauce, mix together yogurt, feta, onion and lemon juice in a small bowl. Spread a third of this mixture on the tortilla. Layer greens, tomato, cucumber, and red pepper over the sauce. Fold the ends of the tortilla up, and then fold one side over the salad to close the wrap.

Save the rest of the sauce for next time you make this recipe. Also, try subbing in a pita for the tortilla! 

Apple and Cranberry Salad Wrap

Makes: 1 wrap

Total Time: 15 minutes


1 whole wheat tortilla

1/2 cup salad greens

1/4 medium apple, thinly sliced

3 cherry tomatoes, halved

Handful dried cranberries and almond slivers

2 tbs blue cheese

2 tbs poppy seed dressing


Prep fruits and vegetables. Spread greens across the tortilla, followed by apples and tomatoes. Sprinkle with cranberries, almonds, blue cheese, and green onion over the top. Drizzle with poppy seed dressing. Fold the ends of the tortilla up, and then fold one side over the salad to close the wrap.

Feel free to adjust the amounts! Just remember, you want your wrap to be nice and full!

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