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INGREDIENTS

• 2 tablespoonsvegetable oil
• 1 tablespoon butter
• 1 egg
• 1/2 lb mushrooms, sliced
• 1/2 cup shallots, chopped
• 2 1/2 cups cooked basmati rice
• 2 tablespoons soy sauce
• 1-2 clove garlic, chopped
• 1/2 teaspoon Accent seasoning

DIRECTIONS

1. Saute mushrooms and shallots in butter and 1 tablespoons of the oil over med.
2. heat.
3. When lightly browned, push to the sides of the skillet and add remaining oil in centre of pan.
4. Reduce heat to low.
5. Break egg into the oil and break the yoke.
6. Flip egg when cooked on one side and cook on the other side.
7. With the edge of the spatula, slice egg in thin strips.
8. Add remaining ingredients– mix well and heat through.

INGREDIENTS

• 2 egg whites , lightly beaten
• 1 cup cottage cheese
• 1 envelopeonion soup mix
• 1 cup rolled oats

DIRECTIONS

1. In medium bowl stir egg whites, cottage cheese and soup mix until well combined.
2. Then stir in oats.
3. Shape into patties.
4. Spray large skillet with non-stick spray, heat over medium heat.
5. Add patties, cook until golden brown.
6. Add favorite toppings and serve on a bun.

INGREDIENTS

• 12 ounces light life beef veggie crumbles (vegetarian ground beef)
• 2 eggs
• 1/2 cupbreadcrumbs
• 1/2 red onion, chopped
• 8 ounces mushrooms, sauteed
• 2 teaspoonsBraggs liquid aminos or soy sauce
• 3 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoonsteak seasoning
• 1 1/2 cups water
• 1 cup flour
• 1/2 teaspoon thyme
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 3 tablespoons nutritional yeast(or other thickening agent)
• 3/4 cupvegetable oil

DIRECTIONS

1. Mix”beef” crumbles with eggs, 1/4 cup bread crumbs, red onion, mushrooms, Bragg’s (or soy sauce), 1 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 Tbs steak seasoning.
2. Form into meatballs, only slightly flattened.
3. Brown in a pan with about 2 Tbs oil (3-4 minutes).
4. Allow to cool (a plate with a paper towel on top works best).
5. For batter/breading mix water, flour, 1/4 cup bread crumbs, thyme, cayenne pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 1/2 tsp black pepper, 2 tsp salt, yeast (or thinkening agent).
6. Allow batter to chill in the fridge for 10 minutes.
7. Heat 1/2 cup oil in a pan (do”drip test” of batter into hot oil to be sure if it’s hot enough/too hot, ect) on medium heat.
8. Dredge”meatballs” in batter and shake off any excess.
9. Fry 3-4 minutes, or until golden brown on both sides.
10. Place on paper towels to drain.
11. Goes great with mashed potatoes and gravy.
12. Hope you enjoy!

INGREDIENTS

• 6 canned plum tomatoes, drained and chopped
• 5 ounces mozzarella cheese, coarsely chopped
• 1 tablespoon oregano

DIRECTIONS

1. Combine all ingredients in a small bowl.
2. mix well.
3. spread over 1 12-inch pizza shell.
4. smooth sauce evenly out to crust with the back of a spoon.

INGREDIENTS

• 30individual frozen miniature phyllo cups, thawed
• 3/4 cup mayonnaise
• 6 tablespoons sour cream
• 1/4 cup buttermilk
• 3 tablespoonstaco seasoning mix (from a packet)
• 1 tablespoon lime juice

DIRECTIONS

1. Preheat oven to 375 degrees Fahrenheit.
2. Place the phyllo shells on an ungreased baking pan.
3. Bake the shells until they turn light golden in color (about 10 minutes) then remove from the oven and cool.
4. While shells are baking, mix the mayonnaise, sour cream, buttermilk, taco seasoning, and lime juice.
5. Spoon the mixture into the cooled phyllo shells.
6. Top with any garnishments you’d like such as shredded lettuce, grated carrots, minced cilantro, or minced green bell pepper.