Toss a little ‘alfredo’ sauce with some broccoli, mushrooms, and orzo then bake to creamy perfection.
Oh, just another 30 minute meal that’s packed with protein, omega-3 fats, greens, and lot’s of flavor.
Vegetarian enchiladas are so often associated with cheese, but it’s time to forgo the cheese and try enchiladas stuffed with delicious sautéed mushrooms.
Make your own vegetable stock at home; freeze and have homemade stock on hand for up to three months.
Think of this as a naked pot pie; the outer crust is missing but the delicious insides are ripe for the taking.