Spinach and Mushroom Quesadilla's

Ingredients

Serves 4.

• 2 tablespoons canola oil
• 2 medium red onions, thinly sliced
• 8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
• 6 ounces (about 8 cups) prewashed spinach, shredded
• Coarse salt and ground pepper
• 8 flour tortillas (8-inch)
• 8 ounces (2 cups) pepper Jack cheese, shredded

Directions

1. Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
3. Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Provided by Food Everyday

Portobello Burgers Recipe

Ingredients

• 4 portobello mushrooms
• 2 Tbsp. olive oil
• 1 tsp. dried Italian Seasoning, crushed
• 4 slices provolone cheese
• 4 ciabatta rolls, split
• 1/4 cup mayonnaise
• 4 to 8 pieces bottled, roasted red sweet pepper
• 3/4 cup fresh basil leaves

Directions

1. Scrape gills from mushroom caps, if desired. Drizzle mushrooms with oil. Sprinkle salt, pepper and crushed Italian seasoning.

2. On charcoal grill, cook mushrooms on rack of uncovered grill directly over medium coals for 6 to 8 minutes, turning once halfway through cooking. Top each mushroom with a cheese slice. Place rolls, split sides down, on grill rack. Grill 2 minutes more, until cheese is melted, mushrooms are tender, and rolls are toasted.

3. Serve mushrooms on rolls. Pass mayonnaise, sweet pepper pieces, and basil leaves. Makes 4 servings.

Broccoli Cauliflower Cheese Soup

Something for these cold days that are coming upon us. If the vegetables are precooked this will work well in the crock pot. This also freezes well, so make some ahead of time for a really cold day. I guess technically this could be considered a vegetarian meal as there is no meat in it. There is cheese though....hmmmm.

Ingredients

• 1 head cauliflower
• 1 head broccoli
• 1-2 cup old cheddar cheese, shredded
• 1 medium potato, shredded
• 1 carrot, peeled shredded
• 1 shredded medium onion
• 1/2 cup celery, diced
• 1-2 teaspoon Worcestershire sauce
• 1 teaspoon dill weed
• 1 teaspoon garlic
• 1 tablespoon mustard
• 1 teaspoon salt
• 1 teaspoon pepper

Directions

1. pre cook medium head of cauliflower and.
2. medium bunch of broccoli (cook in cold water to boiling point.
3. turn down to simmer and cook for 10 minutes chop into bite size pieces).
4. prepare a white sauce made from milk and flour in large pot (can use low fat milk).
5. stir in cheese and spices.
6. cook on medium low heat until cheese melts.
7. add vegetables and stir inches.
8. simmer until vegetables are tender.

Serves 6-8

OK So one of my friends asked me why I don't do vegetarian recipes. Honestly, it is because I EAT MEAT. lol I love meat and put it in everything even my mac and cheese. But I am willing to help out a friend and so here is a Vegetarian Chili. I suppose if you are a meat eater you could easily plop some burger or steak in it. LOL Now for the recipe...

Vegetarian Chili

Ingredients

• 14 ounces diced tomatoes and green chilies, undrained
• 14 ounces diced tomatoes, plain undrained
• 14 ounces garbanzo beans (chickpeas)
• 14 ounces red kidney beans in chili sauce
• 1 cup canned pumpkin
• 1 cup diced parsnip
• 1-2 cup diced butternut squash
• 1 cup diced carrot
• 2 cups v- 8 low-sodium vegetable juice
• 2-3 tablespoons honey
• 2 teaspoons chili powder
• 1/2 tablespoon ground cumin
• 1/2 tablespoon dried chipotle powder or other roasted chili powder
• ground black pepper, to taste
• 1/2 cup chopped cilantro

Directions

1. Place vegetables in slow cooker with squash on the bottom.
2. Mix spices with V-8 and honey and pour over vegetables.
3. Cook on low 8 hours.
4. Sprinkle with cilantro and shredded cheese, if desired. Serve.

Serves 6.

Enjoy