Creamy Veggie & Crumble Casserole - bread, rice, pasta and potato free

I don’t know what else to call it!  However, I eat it at least twice a week.

No one in my family likes this but I LOVE it.  So I get it all to myself!  It makes enough to get 3 good sized meals.

Everyone loves starchy and high-carb ingredients but it is also nice to have meals to turn to that are protein and veggie based.  There are so many variations of this and I am not even going to give you an exact recipe as I never make it the same way.  I make my version with Morningstar Soy crumbles but you can also use ground turkey/extra lean ground beef or even shredded chicken breast.

What you see pictured:

·         1/2 bag of Morningstar Soy crumbles (warm up in microwave or on stove top)

·         1 chopped bell peppers

·         1 chopped onion

·         1 chopped zucchini

·         2 chopped celery stalks

·         ¼ cup roasted garlic

·         6 cups of spinach or spinach/arugula mix

·         1 container of sliced mushrooms

·         1 cup chopped carrots

·         ½  cup of Prego Light Smart Tomato sauce (50 calories per ½ cup)

·         ¼ cup Classico Roasted Red Pepper Alfredo Sauce (60 calories ¼ cup)

·         Trader Joes Seasoning Blend and Sea Salt

·         You can always add in other things like peas or beans.  Pick whatever you like.  You can also easily hide chopped up veggies if your kids do not like to eat them.  Evil moms and dads.

How to make it:

·         Chop up the veggies.

·         Steam them for 5 minutes to soften them up a little bit.

·         Saute the veggies with a ½ tsp olive oil for a few minutes.

·         Season with spices to your liking.  

·         Add the tomato sauce and Roasted Red Pepper sauce.

Enjoy!