Vegetarians-morning star farms chicken recipes?!
I really like the unbreaded chicken strips that morning star farms makes!. I have put them in a tomatoe sauce with veggies over pasta and made fajitas with them!. I've also put them in salad but didn't like that so much!. Does anyone have any favorite recipes using these!? Thankyou in advance!Www@FoodAQ@Com
Answers:
These are phenomenal!!!!
http://vegweb!.com/index!.php!?topic=20516!.!.!.!.
"Sour Cream Chicken" Enchiladas
These are delicious! And the recipe makes a whole bunch!. I made 1 pan enchiladas, and will use the rest of the filling for quesadillas
Ingredients (use vegan versions):
8 oz!. package "chik'n strips"
1-2 poblano chiles, roasted, peeled and diced
1 zucchini, diced
1 medium onion, chopped
1 15 1/4 oz!. can corn, or small bag frozen
1 can black beans, drained and rinsed
1 bunch cilantro, roughly chopped
14!.5 oz!. can diced tomatoes , drained (I only used half a can), or fresh diced
1 tablespoon ground cumin
1 teaspoon oregano leaf
6-12 oz!. Tofutti "Better Than Sour Cream", depending on how much "dairy" you like!. I used 9 oz!. or 3/4 of a container
1-2 Tablespoons chipotle in adobo, pureed or mashed
1 16 oz!. can green enchilada sauce, or homemade if you aren't lazy like me!
about 9 6" corn tortillas
Directions:
First, this recipe would actually make two pans of enchiladas!. But I love the filling so much, that I made 1 pan enchiladas, and I am going to use the rest of the filling for quesadillas, and a tasty southwest chicken salad!. Roasting or grilling the vegetables is a bit of extra work well worth the time!. It gives them so much more flavor!.
1!. Thaw "chik'n" or tofu!. If using tofu, squeeze out all water!. Dice it up!.
2!. Drain canned corn or thaw frozen!. Toss corn, onion and diced zucchini with a very small amount of oil (just enough to barely coat veggies), broil or roast in oven at 500 degrees until onions start to brown!. I actually like mine a bit burnt!. You could also grill them!.
3!. Mix "chik'n" or tofu, chiles, onions, corn, zucchini, drained tomatoes, cumin, cilantro, beans, cumin, oregano, chipotle and salt to taste!. At this point you could just leave out the "sour cream" if you want a less fatty enchilada!.
4!. Heat up a very small amount of oil in a pan and quickly saute each side of the corn tortillas, just heating through!. If you do not want the added oil, you could just cover the tortillas with a damp paper towel and put them in the microwave!.
5!. Dip the tortillas in the enchilada sauce, stuff and put them in a lightly oiled pan!. Top with more sauce!. Bake at 350 degrees for about 30 minutes!. I topped mine with fresh tomato and green onion when they came out of the oven!.
This recipe comes from http://veganschmeganz!.blogspot!.com/ and is reprinted with permission!.
Www@FoodAQ@Com
http://vegweb!.com/index!.php!?topic=20516!.!.!.!.
"Sour Cream Chicken" Enchiladas
These are delicious! And the recipe makes a whole bunch!. I made 1 pan enchiladas, and will use the rest of the filling for quesadillas
Ingredients (use vegan versions):
8 oz!. package "chik'n strips"
1-2 poblano chiles, roasted, peeled and diced
1 zucchini, diced
1 medium onion, chopped
1 15 1/4 oz!. can corn, or small bag frozen
1 can black beans, drained and rinsed
1 bunch cilantro, roughly chopped
14!.5 oz!. can diced tomatoes , drained (I only used half a can), or fresh diced
1 tablespoon ground cumin
1 teaspoon oregano leaf
6-12 oz!. Tofutti "Better Than Sour Cream", depending on how much "dairy" you like!. I used 9 oz!. or 3/4 of a container
1-2 Tablespoons chipotle in adobo, pureed or mashed
1 16 oz!. can green enchilada sauce, or homemade if you aren't lazy like me!
about 9 6" corn tortillas
Directions:
First, this recipe would actually make two pans of enchiladas!. But I love the filling so much, that I made 1 pan enchiladas, and I am going to use the rest of the filling for quesadillas, and a tasty southwest chicken salad!. Roasting or grilling the vegetables is a bit of extra work well worth the time!. It gives them so much more flavor!.
1!. Thaw "chik'n" or tofu!. If using tofu, squeeze out all water!. Dice it up!.
2!. Drain canned corn or thaw frozen!. Toss corn, onion and diced zucchini with a very small amount of oil (just enough to barely coat veggies), broil or roast in oven at 500 degrees until onions start to brown!. I actually like mine a bit burnt!. You could also grill them!.
3!. Mix "chik'n" or tofu, chiles, onions, corn, zucchini, drained tomatoes, cumin, cilantro, beans, cumin, oregano, chipotle and salt to taste!. At this point you could just leave out the "sour cream" if you want a less fatty enchilada!.
4!. Heat up a very small amount of oil in a pan and quickly saute each side of the corn tortillas, just heating through!. If you do not want the added oil, you could just cover the tortillas with a damp paper towel and put them in the microwave!.
5!. Dip the tortillas in the enchilada sauce, stuff and put them in a lightly oiled pan!. Top with more sauce!. Bake at 350 degrees for about 30 minutes!. I topped mine with fresh tomato and green onion when they came out of the oven!.
This recipe comes from http://veganschmeganz!.blogspot!.com/ and is reprinted with permission!.
Www@FoodAQ@Com
Tuscan Tomato Pasta
1/2 cup Chopped onion
2 Cloves garlic, minced
1 tablespoon Olive oil or vegetable oil
1 cup Sliced fresh mushrooms
1 can (28 oz) Whole tomatoes,cut up
1/2 cup Shredded carrot
2 tablespoons Red wine vinegar
1 tablespoon Dried basil leaves
1 cup Morningstar Farms Chick’n Strips
8 ounces Spaghetti or fettuccine
2 tablespoons Shaved Parmesan cheese
In large saucepan cook onion and garlic in hot oil until tender!. Add mushrooms!. Cook and stir for 1 to 2 minutes or until tender!. Stir in undrained tomatoes, carrot, vinegar and basil!. Bring to boil!. Reduce heat!. Simmer, uncovered, for 10-15 minutes or until desired thickness!. Stir in Chik’n Strips!. Cook and stir for 1 to 2 minutes or until heated through!. Meanwhile, cook pasta according to package directions!. Drain!. Toss tomato mixture with pasta!. Sprinkle with cheese!. 4 servings
Cook’s Tip: Use full-fl avored herbs like thyme and rosemary early in the cooking process, but add softer, more delicate herbs like basil and cilantro at the end!. Make life a little easier! Prepare more sauce than you need for one meal and freeze the rest for a carefree mid-week dinner!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Chicken Quesadilla
1 package (8 oz!.) Chick’n Strips
1 tablespoon Olive oil or vegetable oil, divided
4 Flour tortillas
1/2 cup Shredded Monterey Jack
or Cheddar cheese, divided
1/4 cup Finely chopped red and/or
Yellow bell peppers, divided
1 tablespoon Hot pepper sauce
or chipotle pepper sauce, divided
Salsa or sour cream
In nonstick frypan cook chik’n strips in 2 teaspoons of hot oil over medium-high heat for 1 to 3 minutes or until hot, stirring frequently!. Remove from frypan!. Wipe frypan with paper towel!. Lightly brush same frypan with some of remaining oil!. Place one tortilla in pan!. Top with one-fourth of chik’n strips, 2 tablespoons of cheese and 1 tablespoon of peppers!. Sprinkle with 3/4 teaspoon of pepper sauce!. Fold tortilla over fi lling!. Cook over medium heat for 1 to 3 minutes or until light brown, turning once!. Repeat, brushing frypan with oil as necessary!. Cut each quesadilla in half!. Serve with salsa or fat-free sour cream!. 4 servingsWww@FoodAQ@Com
1/2 cup Chopped onion
2 Cloves garlic, minced
1 tablespoon Olive oil or vegetable oil
1 cup Sliced fresh mushrooms
1 can (28 oz) Whole tomatoes,cut up
1/2 cup Shredded carrot
2 tablespoons Red wine vinegar
1 tablespoon Dried basil leaves
1 cup Morningstar Farms Chick’n Strips
8 ounces Spaghetti or fettuccine
2 tablespoons Shaved Parmesan cheese
In large saucepan cook onion and garlic in hot oil until tender!. Add mushrooms!. Cook and stir for 1 to 2 minutes or until tender!. Stir in undrained tomatoes, carrot, vinegar and basil!. Bring to boil!. Reduce heat!. Simmer, uncovered, for 10-15 minutes or until desired thickness!. Stir in Chik’n Strips!. Cook and stir for 1 to 2 minutes or until heated through!. Meanwhile, cook pasta according to package directions!. Drain!. Toss tomato mixture with pasta!. Sprinkle with cheese!. 4 servings
Cook’s Tip: Use full-fl avored herbs like thyme and rosemary early in the cooking process, but add softer, more delicate herbs like basil and cilantro at the end!. Make life a little easier! Prepare more sauce than you need for one meal and freeze the rest for a carefree mid-week dinner!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~!.!.!.
Chicken Quesadilla
1 package (8 oz!.) Chick’n Strips
1 tablespoon Olive oil or vegetable oil, divided
4 Flour tortillas
1/2 cup Shredded Monterey Jack
or Cheddar cheese, divided
1/4 cup Finely chopped red and/or
Yellow bell peppers, divided
1 tablespoon Hot pepper sauce
or chipotle pepper sauce, divided
Salsa or sour cream
In nonstick frypan cook chik’n strips in 2 teaspoons of hot oil over medium-high heat for 1 to 3 minutes or until hot, stirring frequently!. Remove from frypan!. Wipe frypan with paper towel!. Lightly brush same frypan with some of remaining oil!. Place one tortilla in pan!. Top with one-fourth of chik’n strips, 2 tablespoons of cheese and 1 tablespoon of peppers!. Sprinkle with 3/4 teaspoon of pepper sauce!. Fold tortilla over fi lling!. Cook over medium heat for 1 to 3 minutes or until light brown, turning once!. Repeat, brushing frypan with oil as necessary!. Cut each quesadilla in half!. Serve with salsa or fat-free sour cream!. 4 servingsWww@FoodAQ@Com