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Additional info for Better Than Peanut Butter & Jelly: Quick Vegetarian Meals Your Kids Will Love!
Serve with a wholegrain bread. 5 ounces) stewed tomatoes 1 baking potato, peeled and cubed In a large stockpot, combine all ingredients. Bring to a boil. Reduce heat and simmer for 2 hours. In batches, purée in blender until thick and creamy. Reheat in soup pot. Add salt and pepper to taste. In a large stockpot, sauté onion, garlic, and zucchini in oil until tender. Stir in chili powder, cumin, oregano, paprika, salt, and red pepper. Cook and stir for 1 minute. Add the beans, broth, and tomatoes.
Heat oil in a 10-inch skillet, and sauté garlic, pepper, and potatoes over medium heat. Stir occasionally, until potatoes begin to turn transparent, about 5 minutes. Add seasonings, tomatoes, and tomato paste. Cover and simmer over low heat until tender, 30–45 minutes. Stir once or twice during cooking so potatoes are evenly cooked. Remove from heat, top with cheese, cover and let stand for one to two minutes or until cheese melts. Vegetarian. Serves 6. Side dishes for all seasons 55 Prize-Winning Potato Skins Organic potatoes only, please!
You’ll find them moist, light, sweet, and fluffy. 1/2 cup unsweetened applesauce 1 cup grated apple 1 cup grated carrot 1 cup whole-wheat flour 1 cup all-purpose flour 1/2 cup vegetable oil 2 teaspoons baking powder 3/4 cup maple syrup 3 tablespoons unsweetened applesauce 2 bananas, mashed 1 tablespoon water 2 teaspoons baking powder 1 teaspoon baking soda 2 cups all-purpose flour Dash cinnamon 1/2 cup chopped walnuts (optional) Preheat oven to 350 degrees. Spray a 12-cup muffin pan with vegetable cooking spray.