1 medium onion #2 cone 1 package tofu (firm) 1 cup rolled oats
½ chopped parsley 1/3 cup tomato sauce 1/3 cup braggs (soy)
2 TBSP Dijon mustard Black pepper TT ¼ tsp garlic powder
1 cup chopped mushroom ¼ nutritional flakes 1/3 cup chopped nuts
Combine all ingredients together. Spray Small skillet and add ingredients. Medium Click Low.
3 lbs potatoes, #4 cone 4 onions, #2 cone ½ cup almond milk
½ cup sour cream Salt & Pepper, TT butter tt
Process the potatoes using the #4 cone. Arrange a layer of potatoes and onions on bottom of 4 qt roaster. Add more potatoes and onions in layers. Pour mixture of half and half and sour cream between layers and repeat the process. Season as desired with salt & pepper then cook on medium-click-low until done.
1 bag of Chicken Tenders Frozen 2 cans of organic pinto beans
2 cans of organic kidney beans Picante Sauce – enough to pour over top!
1 bag corn chips
Shredded cheddar cheese #2 cone (or your cheese of choice)
Start with cold skillet. Throw frozen chicken breasts boneless into cold pan. Pour kidney and pinto beans over chicken. Pour picante sauce over beans. Cover with lots of Corn Chips. Cut cheese on #2 cone and top with cheese. Medium, click, low. Leave for 30 minutes or until you are ready to eat!