Betcha dollar zucchini - spinach burger

Serves: 6 

1 medium zucchini, grated
2 bunches spinach, chopped
1 garlic clove, minced
1/2 medium red bell pepper, seeded and chopped
1/2 cup chopped onion
3/4 cup breadcrumbs
1- 2 Tbsp chopped red pepper chilli
1/2 tsp salt, to taste
Freshly ground black pepper, to taste
2 eggs, beaten
1 1/2 vegetable oil

 Direction:
Cook and drain spinach, satuèe the garlic, bell pepper, onions. Before mixing with all the other ingredients.
 Heat a large skillet over medium- high heat, and add 1 1/2 vegetable oil. Cook the burgers about 3 mins per side or until golden brown.

veggie Joe

Serves: 4

4 sub rolls
 Eggplant
 Zucchini
 Tomato
 Spinach leaves
 Mushrooms

Joe Sauce:

11/4 cup tomato sauce
 1 clove garlic, crushed
 1 1/4 cup TVP (Texture vegetable protein)

Directions:
Sauté vegetables expect tomato and spinach leaves.
Then add the vegetables to the sauce and prepare sub.

Pink flamingo

Serves: 6

1 can (6oz) frozen pink lemonade

1 bottle ginger ale

1/2 cup pineapple juice

 Pineapple slice (garnish)

Cherry with stem (garnish)

Directions:

 Add  lemonade plus pineapple juice to ginger ale.

 Garnish with pineapple slice and cherry.

BUDGET ALERT: Best way to save is to buy pineapple slices, in their own juices.

Almona letcha know smoothie

Pronounce: Iam - ma  let cha

* Note: if your allergic to dairy or vice versa substitute

Serves: 4

 1 1/2 cup milk ( preferable Rice milk)

 1 cup cocoa powder

 1 cup plain yogurt

 1 cup blueberries

 Directions:

1. Combine all the ingredients in a blender.

2. Blend until smooth.

Rice cakes

Note: this recipe has been adapt, from https://www.food.com. expect for *

Serves: 6

3/4 cup short grain rice (preferably brown)
3/4 tsp. Salt
 3/4 cup water, boiling
3 Tbsp. Oil
1/2 + 1 Tbsp butter
1 pt + 1/4 cup breadcrumbs
1/2 cup milk
 3/4 cup poppy seeds *
 3 eggs

Directions:

Sprinkle the rice and salt into the boiling water. Cover and cook slowly until the water is absorbed, 7-10 minutes. Add Milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender. Stir in 1 egg and 2 Tbsp of butter. Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate. Beat the remaining egg in a shallow dish and put crumbs on a piece of wax paper. Shape well. Chilled rice mixture into 6 conical or patty shapes pressing firmly together. Carefully dip each cake into the egg and then cover with crumbs. Melt the remaining Tbsp of butter in a skillet with oil. When  hot, fry the cakes until golden brown; don't  cook them to quickly or the inside will remain cold.

Veggaroni & meatballs

* Vegetarian & Vegan spaghetti

Serves: 6

Tomato sauce
Spaghetti or Rotini
Italian seasoning


Vegan meat station:

1 cup pinto beans
1 pkg (1 1/4 oz) Ranch dip
4 eggs, slightly beaten
2 cups grated cheddar cheese
1 cup dry breadcrumbs

 Mash beans, mix in all the ingredients.
 Batter should be slightly moist.
Cook on low heat for 2 minutes longer, then bean burgers.
Roll into meatball form, and fry in a half inch to inch of oil.

Barbecue Chicken Mac salad

Serves: 4

2/3 boneless skinless chicken breast 
1/4 cup barbecue sauce
1/4 cup tartar sauce
1/4 lb - 2 cups elbow macaroni
2 stalks celery (diced)
1/4 Tbsp. Chipotle peppers (diced)
16 oz. Extra Sharp Cheddar cheese (grated)
 8 oz. Monterey Jack cheese (grated)
Salt & pepper (to taste)

 Directions:

Cook macaroni according to the package directions.
 Drain the noodles, rinse in cold water and drain again.
In a large bowl combine the cooked macaroni, shredded chicken, celery.
 Chipotle peppers, barbecue sauce, tartar sauce, and grated cheeses and mix.

SAFETY ALERT: When working with chipotle peppers, or any peppers with capsaicin please wear gloves.