2 cups chicken or vegetable broth, low sodium
¼ to ½ cup buffalo sauce or hot sauce (I used Cholula)
Garlic granules
3-4 ribs of celery, chopped fine
1 can of chickpeas, no salt added, drained and rinsed (I mash them a bit)
1 head of cauliflower, chopped (can precook it in microwave to speed up time in the oven)
1 package frozen brown rice, cooked in microwave
Blue cheese, crumbled
 
Preheat oven to 375 degrees.  Heat broth, hot sauce, and garlic up in a small pot or microwave. Layer in a casserole dish: chickpeas, cauliflower, celery and brown rice. Pour broth mixture over. Cover with tin foil and cook for about 50-60 minutes. Remove from oven and add blue cheese. Yummy!

2 cups cup cooked quinoa
1 orange bell pepper, chopped
A couple of tomatoes, chopped
2/3 cup baby white corn
The juice of 1 lime
Black pepper
Cumin
Chili flakes
1 can of black beans, drained
Shredded cheese mix
 
Heat oven to 350 degrees. Mix all ingredients together and place in a casserole dish. Bake until it is heated through, and the cheese is melted.

8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
Garlic powder
Smoked paprika
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
 
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.

In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.

2 cups polenta
7 cups water 1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms. Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped 
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.
Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.
Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them)
Blue cheese
Tube of polenta, sliced
Olive oil
Black pepper

​Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy!