Cold weather comfort foods

Some remarkable meals from the last week:

Chili and Biscuits

Vegetarian Chili
1 pkg. Morningstar Farms veggie crumbles
1 can chopped tomatoes
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can green chilies
1 small can sliced olives

heat it all up in a large pan and serve with:

Horseradish Cheddar Biscuits
1/4 lb. shredded horseradish cheddar
2 c. Bisquick mix
2/3 cup milk

mix it all up, put dollops on baking sheet, and bake at 400 degrees for 9-10 minutes. Makes about 6 extra large biscuits.


Then last night:

Stuffed Shells, Sauteed Kale, and Pumpkin Puddin'

Suffed Shells with Turkey and Artichoke
I used this recipe but substituted soft tofu for the ricotta, eliminated the onion, and used jarred sauce. Bike Guy insisted on using fresh artichokes instead of canned, which were delicious but time consuming. I say save yourself the 45 minutes and use the canned.

Sauteed Kale with Garlic
Remove the leaves from one large bunch of kale, wash, and dry
Saute chopped garlic in olive oil until fragrant, reduce heat to medium
Add the kale and cover until it starts to wilt
Sprinkle with a touch of salt and a tiny squeeze of lemon
Serve it up!

Note: the shells serve about 8 people, and the kale about 2. Plan accordingly.

And for dessert:

Pumpkin Puddin'
I used this recipe but used non-fat evaporated milk because I had it on hand. It makes a delicious, low-cal, low-fat easy dessert!