Taco Bake (Vegan)

This is a pretty quick and easy recipe that's full of flavor. I either eat it as is, or throw on some salsa and guacamole. Enjoy!

Taco Bake (Vegan)

• 1 package Lightlife Smart Ground (Mexican-style)
• 1 can black beans, drained, rinsed, and mashed
• 1 cup corn grits (Polenta), prepared (see below)
• 1 packet taco seasoning (I use Old El Paso Hot n Spicy)
• 1 (4oz) can chopped ripe olives
• 1 (4oz) can diced green chilies
• 1 cup vegetable broth

Instructions:

1. Preheat oven to 350
2. Spray a pan with PAM (or whatever cooking spray) and heat the ground "beef" on medium for about 5 minutes, then add in the beans, taco seasoning, broth, olives and green chilies.
3. Meanwhile, make the polenta. Bring 3 cups water (and a pinch of salt) to a boil, add the corn grits, stir. Reduce heat to low, cover and simmer for about 5 minutes.
4. Add the polenta to the "beef" mixture and stir it all together.
5. Pour into a (PAM/cooking spray- sprayed) 9x13 casserole dish and bake for about 20 minutes.

I get 6 huge servings out of this. Each serving = 258 calories, 1.6g fat, 42g carbs (9g fiber, 1g sugar), and 17g protein. Delicious, with just the right amount of spicy :)  And you could definitely make the servings smaller and get at least 8 instead of 6. 

Gotta run, Laura

Friend Makin' Monday

I haven't done one of these in a really long time! This is a great topic for me to make my way back into the bloggin' world ;)

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s questions on your own blog then add your link in the comments section at: www.alltheweigh.com so we can all see your FMM questions and answers. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!

Food Questions

1. What did you eat for dinner last night? A giant salad with sesame sticks and Tahini Lime Sauce (this is the BEST salad dressing and veggie sauce! I think it came from Mama Pea. 1/2 cup water, 1/2 cup tahini, 1/4 cup lime juice, 1/4 cup soy sauce, 1 tbsp minced garlic, and 1 tbsp agave. Just mix it all together and store in air-tight container in fridge).
2. If you could make one food calorie-free for the next year, What would you choose? Reese's Dark, absolutely!
3. How often do you go to the grocery store? At least once a week, usually twice. Depends on how much produce I'm using.
4. Do you make a list before buying groceries? Yes! I use the "Grocery IQ" app- love it!
5. List three things that can always be found in your kitchen. Coffee, peanut butter, non-dairy milk
6. How often do you clean out your fridge? About once per week, usually right after grocery shopping.
7. Do you ever use a slow cooker? If so, will you share a recipe? Yes, I make a slammin' good Mexican Chili. Just dump the following ingredients in and let it cook on low for about 8 hours. Then serve over tortilla chips and top with salsa and guacamole. Ingredients: 1 package Smart Ground Mexican-style, 1 can black beans (drained, rinsed, mashed) or 1 can (Amy's organic) refried beans with green chilies, 1 can crushed black olives w/jalapeno infusion, 1 can chopped green chilies, 1 packet taco seasoning (or make your own), and approximately 2 cups of vegetable broth. 
8. How often do you try new recipes? At least a couple times per week!
9. What is the most delicious meal(s) you make? I make a pretty mean Vegan Lasagna. Even my carnivore husband loves it- tofu ricotta and all ;)
10. Share at least one thing that is currently in your kitchen even though you don’t like it.  My husband's lunch meat- especially ham. Can't stand the smell of it!

Now it’s your turn to answer this week’s questions!  Don’t forget to link up in the comments at All the Weigh! And have a Happy Monday!