Meatless Monday -- Spicy Teriyaki Chickpeas

Prior to this recipe that I adapted from Meatless Monday, I had never tried a chickpea. I was pleasantly surprised how good they were in this dish. If you're not a fan of spicy meals, you may want to hold back on the red pepper flakes. If you like meals with a kick, this is definitely for you!

You'll Need:

1 15 oz. can of chickpeas, drained and rinsed
1 cup low sodium teriyaki sauce
1 tsp red pepper flakes
2 TBS sesame oil
1/2 green bell pepper, cut into 1 inch chunks
1/2 red bell pepper, cut into 1 inch chunks
1/2 large onion, cut into 1 inch chunks
1 cup chunk pineapple
2 cups cooked brown rice

To Make:

Combine the chickpeas, teriyaki sauce and red pepper flakes in a bowl, stir and set aside while you prepare the other ingredients. In a large pan heat the sesame oil and add the peppers and onions, saute for about 5 minutes. Add the pineapple and cook for an additional 3-4 minutes. Add the marinated chickpeas and cook for another 7 minutes. Lastly, add your cooked brown rice and stir into the mixture.

Enjoy!

Chicken Pot Pie Cupcakes

Looks like I'm on a bit of a cupcake kick, these not-so-sweet cupcakes are still sure to please both your schedule and your appetite!

You'll Need:

1 chicken breast, cooked and shredded
1 can cream of chicken soup
1 cup mixed veggies (frozen or canned)
1 cup shredded cheddar cheese
1 TBS Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz.) cans Pillsbury biscuits

To Make:

Pre-heat your oven to 400*. Mix the chicken, cream of chicken soup, veggies, cheese, Herbs De Provence, onion powder and garlic salt in a bowl. Grease a 12-cup muffin pan and press one Pillsbury biscuit down into and up the side of each cup. Evenly spoon the mixture into each biscuit, and bake for 15 minutes.

Enjoy!

Meatless Monday -- Black Bean Tostadas

We've decided to start doing Meatless Mondays! I was kind of skeptical at first, but tonight's dinner was delicious! Hopefully each Monday follows suit.

Ingredients
1 can black beans (drained and rinsed)
1 can of corn (drained)
1 can of diced tomatoes (drained)
1 bunch of scallions (chopped)
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
shredded cheese
10 tortillas

In a bowl mix black beans, corn, tomatoes, scallions, garlic powder, cumin and chili powder.

Scoop three generous spoonfuls onto each tortilla, top it with some shredded cheese and fold it in half.

Bake for 12 minutes at 350*.

Enjoy!