These spinach bombs are incredible and you would never guess that they are dairy-free thanks to Daiya Foods “Mozzarella”. This recipe makes 12 and the serving size is 2 per person.
- 8oz. of spinach
- 1 cup of Daiya mozzarella shreds
- 6 eggs
- 2-3 cups of breadcrumbs – there are non-dairy options out there like these
- salt & pepper
- any dried seasoning that you like – I chose basil, oregano, and garlic powder
- olive oil (for greasing the pan)
Step 1 – Heat up a kettle or pot with a few cups of water. Pour boiling water into a bowl with your 8oz of spinach, after 3 minutes, drain the water well and (be careful- the spinach will be hot) rub the spinach down with paper towels, pressing out the excess water. Finely chop the spinach.
Step 2 – Combine all the ingredients in a big bowl and add extra breadcrumbs if the mix has too much liquid from the spinach. Rub olive oil on the muffin tin.
Step 3 – Distribute mix into a muffin tin and bake for 15-20 minutes at 350. If the spinach bombs are not browning on the top or easily lifting out of the tin, bake another 5 minutes at 400.
This is a super easy side dish and the ingredients cost less than $3. I used 1 can of corn, half a lime, a couple slices of jalapeno, and taco seasoning.
In a pan, melt butter at medium-high heat (on a scale from 1 to 10, use a 6 or 7). While it’s melting, rinse the corn in a colander then add a couple of spoonfuls of taco seasoning to the corn. If you don’t have a package of taco seasoning, you can use a mix of cumin, garlic salt and chili powder.
Throw the corn in the pan with a couple of diced jalapeno slices. If it doesn’t look like it’s browning on that heat level, turn it up a little bit to an 8. When the corn was looking nice and roasted, it started popping out of the pan. Kind of fun. Kind of painful if it landed on you. Should take 15 minutes or less.
Squeeze half a lime over the corn and serve!
This is favorite food to make when sick, or cold, or lazy…or poor. Sure, it’s full of sodium and has a meager caloric content, but it’s great for cold & flu season when nothing sounds good.
- 2 Pouches/Cans of Vegetable Broth
- 2/3 Chopped White Onion
- 2 Packages of Sliced Mushrooms (any variety)
- Soy Sauce (amount is up to you)
- Sriracha (amount is up to you)
- Green Onions
Add all the ingredients (except the green onions) into a crockpot and cook on low for several hours. Add the green onions at the end for color. Extra points for French’s French Fried Onion rings.