Healthy Vegan Protein Saute

Welcome to 2013, Hope it has started off for all of you well and continues to be a Healthy, Happy & Wealthy Year. Hard to believe that I have not posted since 11/17/12, I can't really say the Holidays were my primary reason for being such a slug in posting, more a combination of battling a long term sinus infection, being treated with a Steroid Med and then an Antibiotic, food poisoning from an outing at a Restaurant I prefer never to go to again, and having lots of medical tests done.

I received more gift cards this year then I expected so I have been able to go to several different stores for foods that I would normally not ever be able to buy. I still have some money left on two gift cards to get food at. On the plus side I did not have to go to the Food Bank for food in December and I will not have to go for the month of January for food. I'll have to see how the next few months shape up for me financially and whether I need to go again or not. I do have twenty photos to post of recipes to add here. Do to being sick I did not create as many new recipes as I would have during this same time period previously. I also had some meals out over the holidays which provided left overs and no cooking for me.

For January I have been picking up lots of Free Meals from Restaurants who have email, loyalty and rewards programs that I belong too due to my upcoming 50th Birthday 1/22/2013. These Restautants send out coupons for Free Meals, Desert, Appetizers, or Add The Meals to a Reward Card for you to use during your Birth Month. I also have been taking advantage of lots of opportunities to receive free samples through Facebook and get coupons for Free Products for Organic & Natural Vendors as well.

Now back to the purpose of showing you recipes and PICs of them.

One 10 Inch Skillet, This is Just an Example of one Commercial One to Use



1 TBSP Canola Oil
1 14.5 Ounce Can No Salt Added Diced Tomatoes
10 Ounce Box of Frozen Chopped Spinach, Steamed, Drained and Patted Dry
1 Bunch of Kale Cleaned, Soaked Overnight With Sea Salt, & Drained
One Diced Onion
1-2 TBSP Minced Garlic
8 Ounces Portebella Mushrooms, Cleaned, Drained, Patted Dry, & Sliced
2 TBSP Sun Dried Tomatoes
1/4 TSP Ground Black Pepper
1/4 TSP Corriander
1/4 TSP Dill
1 Pkage House of Foods Tofu Shirataki Noodles, Triple Rinsed, Drained, Boiled in Microwave 3 Minutes
This link below is to an explanation of what they are. I buy mine at my local Meijer Grocery Store.
http://lowcarbdiets.about.com/od/products/p/shiratakinoodle.htm

Heat Oil On Medium High High Heat
Add in Everthing & Saute Until Onions, Garlic are Opague and Kale is Wiled as well As Spinach

Triple Protein Breakfast Scramble

1 Skillet
1 TBSP Canola Oil
1 Diced Onion
6 Ounces Frozen Broccoli Florets
8 Ounces Diced Mushrooms
1 Diced Onion
3 Diced Mini Red, Yellow & Orange Bell Peppers
4-5 Diced Grape Tomatoes
3-4 Sliced Cubed Smoked Hormel Nitrate Free Turkey Breast
Egg Whites

Saute All Items in Skillet except for Egg Whites
Once All Items Are semi-set add in egg whites and scramble everything until Egg Whites are cooked through.

Chicken Portabella Mushroom Tortilla Soup

Now that I only go to the grocery store two times a month instead of every week it has become a habit for me to make larger servings so I always have something healthy prepared and ready to heat up or take down from the freezer.

Perhaps it is the warmer Spring weather that makes me lazier when it come to cooking?  Once the Summer hits with those 90 and 100 degree days then I stick with  fruit, salads, veggies, beans, potatoes, pasta, tofu, smoothies, cereal, wraps, soup in my Vitamix. Basically when it gets that hot I try to avoid using my oven and naturally I have much less of an appetite for winter type foods.

1 Dutch Oven or Large Stockpot With Lid And Vents For Steam To Escape During Cooking
5 Cups Very Low Sodium Chicken Broth Not More then 95MG Sodium Per Cup
10 Ounces Portabella Mushrooms Diced
2 Small Onions Diced

1. 1 TBSP Minced Garlic
2. 1/2 TSP Ground Black Pepper
3. 1 TBSP California Parsley 
4. 1/8 TSP Sea Salt
5. 2 TBSP Litehouse Italian Seasoning Blend
6. 1 14.5 Oz Can No Salt Added Diced Tomatoes
7. 1/4 Cup Lime Juice
8. 2 Grilled Chicken Breasts Cut Into Cubes ( Used Tyson Frozen Grilled Chicken Breasts)
9. 8 Oz No Yolk Egg White Noodles
10. 1/2 Cup Fresh Cilantro Diced 

0.5 Oz Package of Tri Color Tortilla Strips for Topping
Optional to Add 2-3 Avocado Slices Into Soup

Steam Mushroom And Onions In Microwave, Remove And Set Aside
Add Chicken Broth to Dutch Oven
Add Steamed Mushroom & Onions to Your Dutch Oven

Add in Items 1-8, Stir And Bring To a Boil Uncovered

Add In Your Noodles And Boil for 8-10 Minutes With Cover On

Add In Cilantro and Cook for 1-2 Minutes, Cilantro Should Look Wilted

0.5 Oz of Tri Color Tortilla Strips For Topping

Optional to Add 2-3 Avocado Slices Into Soup

Cooking

Finished

Tortilla Strips Give This A Nice Crunch