Chocolate Cookies

Chocolate Chocolate Chip Cookies:

Beat Wet Ingredients:

¼ c. coconut oil (or butter)

1 banana, mashed

¾ - 1 c. sugar (or ½ c. honey)
(we do 1/2 c. brown sugar + 1/2 c. white sugar)

1 egg
½ t. vanilla

Stir in Dry Ingredients:
2 c. wheat flour

½ t. salt
½ t. baking powder
½ t. soda
¼ c. cocoa
½ c. chocolate chips

DIRECTIONS:

1. Preheat oven to 350*

2. Beat wet ingredients.
3. Stir dry ingredients in a separate bowl, then combine with wet ingredients.

4. Drop by small spoonfuls onto greased cookie sheet (Makes 24 cookies).
5. Bake for about 10 minutes.

Chocolate Cranberry Cranberry Cookies
Wet Ingredients
1/4 c. applesauce
1/4 c. canola oil
1/2 c. brown sugar
1/2 c. white sugar
2 eggs

Dry Ingredients:
2 c. wheat flour

½ t. salt
½ t. baking powder
½ t. soda

¼ c. cocoa
1/3 c. chocolate chips

2/3 c. craisins

1/2 c. nuts (optional)

-Bake @ 350 for 12 min

Grandma Weeze's Rolls

 

Ingredients:
Makes 24- 1 jellyroll pan
1 c. scalded milk
½ c. warm water
(or 1 ¼ c. water + ¼  c. powdered milk)
4 t. sugar
1 T. yeast
1 egg, beaten
2 t. salt (I like 1 3/4t)
3 c. flour

Directions:
1. Soften the yeast in water, milk, and sugar until bubbly. (10 min)
2. Add remaining ingredients and mix well- dough will be sticky.
3. Cover and let rise for ½ hour.
4. Pour out on a floured surface and pat or roll to ¾" thickness.
(I do 1/2 c. flour on jelly-roll pan sized parchment paper)
5. Spread with soften butter (1/4 c.) and fold in half.
6. Cut 24 rolls with cutter (or with a cup) and place on a greased jellyroll pan.
7. Raise for another ½ hour.
8. Bake at 400* for 12-15 min. (or until golden brown)

LARGE BATCH for THANKSGIVING
Ingredients:
Makes 8 dozen- 4 jellyroll pans
4 c. scalded milk
2 c. warm water
1/3 c. sugar
4 T. yeast
4 eggs, beaten
2T+2t. salt (I like 2T+1t)
12 c. flour

Tomato Rice Soup

Ingredients:
2 T. olive oil or butter
1 onion, diced
1 t. garlic (2 cloves)
1 1/2 t. oregano
3 c. water
3 c. cooked rice (or 2 more cups water and 1 c. uncooked rice)
1 t. salt
1/2 t. pepper
1 T. chicken boullion
3 cans tomatoes (or blend 6c fresh tomatoes)
2 c. cooked chicken
3 c. milk

Directions:
1. Saute onion and garlic in oil.
2. Add remaining ingredients (except milk) and simmer for 15 min.
(40 minutes if rice or chicken are not cooked)
3. Stir in milk right before serving.

Wheat Thins & Corn Chip Crackers

WHEAT THINS:
(Serves 12- 16 crackers each)
Ingredients:
3 c. wheat flour (white wheat is best)
1/4 c. sugar
1 t. salt
1/2 t. baking soda
1/4 c. coconut oil (or any oil or butter)
1 c. butter milk (just add 2 t. vinegar to normal milk)

Directions:
1. Pre-heat oven to 350*
2. Stir dry ingredients, then add wet ingredients and stir well.
3. Divide into 4 balls. (Can chill)
5. Roll out onto the back of 4 greased cookie sheets
6. Cut into 48 rectangles on each pan and sprinkle with salt
7. Bake for 12-14 minutes (until starting to brown)
8. Serve with cheese slices or cottage cheese or tuna fish or hummus.
(Nutrition per serving:
4g protein, 3.2g fiber, 3.6g fat)

HUMMUS
Ingredients:
1 can chickpeas (or 1 3/4 c. cooked garbanzo beans)
1/4 c. olive oil
1/4 c. water
1/2 t. salt
1/2 t. minced garlic
1/4 t. cumin (optional)

Directions:
Blend until smooth

CORN CHIP CRACKERS
Ingredients:
1 c. cornmeal
1 c. wheat flour
1 t. salt
1 t. baking powder
2 T. dry milk
1/4 c. oil
1/2 c. water
1 t. worchestershire sauce

Directions:
1. Knead dough for 1 minute
2. Roll out onto the back of 2 greased cookie sheets
3. Sprinkle with garlic salt and cut into rectangles
4. Bake at 350 for 12 minutes.

Serve with taco soup or salsa

Millet Hot Cereal

Ingredients:
4 1/2 c. water
2 c. millet
1/2 t. salt
1 1/2 t. cinnamon
1/4 c. sugar
3 c. skim milk
1 c. raisins
2 bananas

Directions:
1. Boil water, millet, salt, cinnamon, and sugar for 20-30 min or until soft.
2. Stir in milk, raisins, and sliced bananas.
3. May top with nuts or peanut butter.

Homemade Hot Chocolate

From Scratch:
1 1/3 c. powdered milk
3/4 c. sugar
4 T. cocoa
1 t. salt
1/2 t. vanilla
8 c. hot water
(or blend with 4c cold water +6c ice
For frozen hot cocoa)

Potato Corn Chowder

(Serves 8)

Ingredients:

12 bacon strips (or 1 ½ c. ham/turkey)

2 T. olive oil (or reserved bacon grease)

1 ½ c. celery (6 stalks)

1 ½ c. onion (1 large)

¼ c. wheat flour

4 c. water

6 c. potatoes (2 ½ lbs)

2 cans corn (cream style)

1 t. season salt (or Mrs. Dash)

1 t. salt

½ t. garlic powder

¼ t. pepper

2 c. skim milk

Directions:

1. Cook bacon or chop ham. Set aside and reserve grease.

2. Saute celery and onion in oil for 10 minutes.

3. Add flour and whisk in water- 1 cup at a time.

4. Chop and add potatoes & corn- boil 15 minutes or until soft.

5. Add remaining seasonings while boiling (add milk last after potatoes are cooked)

6. Stir bacon or ham into the soup and serve.

Chicken Soup over Mashed Potatoes (or Rice)

Potato Ingredients:
Small       Large
6 c.    10 c. chopped potatoes
2 c.    3 1/2 c. water
1 t.     1 3/4 t. salt

Potato Directions:
1. Chop potatoes and boil in a pot with salt and water for 15 min.
2. Blend with liquid

*Or, serve over rice instead of potatoes
(4 c. water + 2 c. rice + 1 t. salt)

Soup Ingredients:
1/4 c. oil
2 c. celery
2 c. carrot
1/3 c. dry onions (or 1 c. fresh)
1/4 c. wheat flour
4 c. water
1 T + 1t. chicken boullion
1/4 t. garlic salt
1 1/2- 3 c. cooked chicken
1 c. milk

Soup Directions:
1. Saute veggies in oil
2. Stir in flour and whisk in water
3. Add seasonings and chicken.
4. Cook 15 minutes, stirring while thickens
5. Add milk when thick
6. May add a dash of paprika and serve over mashed potatoes or rice

Bulgar Bell Pepper Salad

Salad Ingredients:

3 c. cooked wheat bulgar

1 can garbanzo beans (1 ½ c. cooked)

2 roma tomatoes, chopped

4 green onions, chopped

2 avacados, chopped

5 bell peppers (any color), chopped

Dressing Ingredients:

¼ c. fresh lime juice

¼ c. olive oil

½ t. salt

¼ t. pepper

Turkey Burger Spaghetti or Lasagna

 

LARGE SPAGHETTI OR LASAGNA
Serves 8
Ingredients:

16 oz spaghetti or lasagna noodles (or 2 large spaghetti squash)
1 ½ pounds turkey burger (3c. cooked)

(or 1 pound turkey burger (2c.) + * ½ lb sausage (1c))
2  24oz cans spaghetti sauce or:
      6c. blended tomatoes (2 cans tomatoes+ 2 cans tomato sauce)
      2 T. basil (or 1/2 c. chopped fresh basil, 1/4 c. frozen)

      3/4t- 1 1/2 t. salt (more salt if using fresh tomatoes)

      1/4 t. pepper

Veggie Option in Sauce:
2 T. olive oil
4-5 c. diced brussel sprouts or 8 c. cabbage or kale
salt

Zucchini Option in Sauce:

6c. shredded Zucchini, 1 c. onions, 1 t. salt, and 1 t. beef bouillon

Dairy:
Spaghetti: 2 c. shredded cheese (l/4 c on top of each serving)
Lasagna:  2 c. cottage cheese + 2 eggs,  1 c. cheese

Directions

1. Precook turkey burger & sausage (See * below)

2. Boil noodles in a pot of water for 10 min.

3. Saute oil and veggies if desired in a saucepan.
4. Stir in tomatoes, tomato sauce, meat/lentils, & seasonings in a large saucepan.
5. Drained noodles.

6. For 18 Lasagna Noodles: 
    Mix 3c. cottage cheese with 3 eggs
    larger pan: 3 Layers: 6 noodles + 1c. cottage cheese + 2c. sauce + 1/3 c. mozz cheese
  or 2 casserole pans: 3 layers each pan: 3 noodles+1/2 c. cott cheese+ 1 c. sauce + 3T. cheese
    Bake at 375* for 10-15 min.
       

7. For Spaghetti:
    Serve noodles topped with sauce and 1/4 c. cheese each.
   (May top each serving with 1/4 c. spinach)

*To replace 1/2 lb of meat, cook lentils: boil 2/3 c. lentils in 1 1/3 c. water for 20-30 minutes.

(or pressure cook a larger batch (2 c. lentils + 4 c. water + 2 t. beef boullion +1 t. oil)
for 10 minutes on high, then divide it into 3 meals)


SMALL LASAGNA- 1 Casserole Pan

INGREDIENTS:
9 Lasagna Noodles
1 pound turkey burger (2c. cooked)

1  24oz cans spaghetti sauce or:
      3c. blended tomatoes (1 cans tomatoes+ 1 can tomato sauce)
      1 T. dry basil 

      1/2t- 3/4t. salt (more salt if using fresh tomatoes)

      1/4 t. pepper
16 oz cottage cheese
1 c. mozzarella cheese

DIRECTIONS:
1. Fill pot 1/2 way full with water
Put lid on and put on high until boiling
Add noodles and boil 10 min with lid off
Drain water off noodles when done
2. Defrost turkey burger (3 min in microwave)
Cook in a pan on medium high heat
Stir in spaghetti sauce
3. Layer in casserole pan-
3 noodles + 2/3 c. cottage cheese + 1 1/2 c. sauce + 1/3 c. cheese
4. Bake at 375* for 15 min

Creamy Tomato Soup

Ingredients:

3 c. water

2 cans diced tomatoes (4 c)

3 carrots, diced

2 celery stalks, diced

1 large onion, diced

1 T. dry basil (or italian seasoning)

1 T. chicken boullion

1/2 t. oregano

1/2 t. salt

2 c. milk

1/4 c. sour cream

1/4 c. Parmesan cheese

Directions:

1. Boil all ingredients (except dairy) in a large pot until vegetables are soft. (15 min)

2. Blend in a blender until smooth.

2. Add back to the pot and stir in milk, sour cream, and cheese and heat through.

Cabbage Soup

Ingredients:

1/2 head cabbage shredded (8 c.)

6 green onions, chopped (3/4 c.)

3 carrots, chopped

1 bunch of celery, chopped

2 green peppers, chopped

1 can mushrooms

1 can tomatoes

1 T. chicken boullion

6 c. water

1 can vegetable juice (48 oz)

1 t. salt

1/4 t. pepper

1/4 t. garlic powder

Directions:

1. Chop all vegetables

2. Place all ingredients in a large pot and bring to a boil on high heat

3. Reduce to medium heat and boil/simmer, with lid on, for at least 30 minutes

VARIATION-
(for when tomatoes and cabbage are coming out your ears in the garden!)

CABBAGE WHITE BEAN SOUP
Ingredients:
2 c. chopped onions
2 c. chopped carrots
12 c. chopped cabbage
8 c. blended tomatoes (or vegetable juice & reduce salt by 1 t.)
2 T. chicken boullion
2 t. salt
1/2 t. pepper
1/2 t. garlic powder
4 c.water
4 c. white beans (2 cans)
2 c. chicken

Directions:
1. Saute onions, carrots, and cabbage in a little bit of olive oil
2. Add remaining ingredients and boil until cabbage is soft

Kale Penne Pasta

Serves 8
Ingredients:
1 lb. whole wheat penne pasta
8 c. kale, cut & packed (1 lb)
2 T. olive oil
2 c. kidney beans, cooked (1 can)
1/2 c. water
1/2 c. quick oats
1/4 c. peanut butter
1/4 c. soy sauce
2 green onions
1 T. cornstarch

Directions:
1. Boil pasta in a large pot of water for 10 min.
2. Saute kale in olive oil in a large saucepan on med-high heat until tender
3. Add kidney beans and heat through.
4. Blend remaining ingredients in a blender until smooth
5. Stir into kale mixture.
6. Drain pasta and toss into sauce.

(This is from green smoothie girl)

Pesto Pasta

(serves 8)

Ingredients:

1 lb spaghetti noodles

1 lb spinach, lightly steamed or microwaved

¼ c. packed fresh basil leaves

1 large tomato or 2 roma tomatoes

¼ c. olive oil

4 oz shredded parmesan cheese

1 ½ t. minced garlic (3 cloves)

¾ t. salt

½ c. walnuts

 

Directions:

1. Boil spaghetti noodles for 10 min.

2. Blend all ingredients and pour the sauce over drained noodles.

3. Heat through

 

Salsa Verde Salad on Tortillas

(From Green Smoothie Girls' recipes)
Salad INGREDIENTS:
1 head romain lettuce, chopped (10 c.)
2 c. chopped cabbage
2 c. cooked black beans ( 1 can)
1 can olives, chopped
2 tomatoes, chopped
2 avacadoes, chopped
1 bell pepper, chopped
1 cucumber, chopped
1 c. mozzerella cheese, grated

Dressing INGREDIENTS:
1/4 c. plain yogurt
3 T. olive oil
2 T. rice vinegar
1 T. red wine vinegar
1/2 t. curry powder
1/8 t. ginger
1/8 t. chili powder
dash Mrs. Dash
dash pepper

DIRECTIONS:
1. Place Salad ingredients in a large bowl.
2. Whisk dressing ingredients and pour over salad.
3. Serve over wheat tortillas

Sweet Ham and Beans

INGREDIENTS:
12 c. water
3 c. dry white beans (navy or great northern)
2 c. ham, cubed
1 medium onion, chopped
1 c. ketchup
1 c. brown sugar
1 c. water
1 T. mustard
1/2 t. salt

DIRECTIONS:
1. Crockpot beans in water on low for 8 hours (or until soft), then drain.
2. Add remaining ingredients and mix well.
3. Crockpot for 1-4 more hours.

Simple and Quick Version:
1 t. oil
1/2 c. onion
1 can white beans (2c)
1 c. chopped ham or 4 hot dogs, chopped
1/4 c. ketchup
1/4 c. honey
1/4 c. water
1 t. mustard
1/4 t. salt
- Saute onion and oil in a frying pan until soft
- Add beans and hot dogs- cook until browned.
- Stir in remaining ingredients and warm through.

Broccoli Craisin Salad

(Serves 6)
Salad INGREDIENTS:
6 c. chopped broccoli
1 ½ c. craisins (or raisins)
1 ½ c. nuts or seeds (or bacon)

Creamy Dressing INGREDIENTS: (option 1)
½ c. Miracle Whip Light
½ c. plain yogurt
1 T. apple cider vinegar
1 T. sugar
½ t. cinnamon

Vinegarette Dressing INGREDIENTS: (option 2)
(This is the same as the cabbage fruit salad dressing)
½ c. olive oil
¼ c. honey
¼ c. apple cider vinegar
¼ T. mustard
¼ t. salt
½ small red onion, diced

Bean Dip

INGREDIENTS:
4 c. cooked pinto beans
1 c. salsa
1/2 t. chili powder
1/2 t. parsley
1/2 t. onion powder

DIRECTIONS:
Blend in blender and serve with corn tortilla chips

SIMPLER Bean Dip
1/2 c. water
3 c. cooked black or pinto beans (2 cans)
1 t. salt


BLACK BEAN & CORN SALSA
3 1/2 c. black beans (2 cans)
1 can corn
2 T. olive oil
2 c. salsa=
            1 can tomatoes (or 2 large fresh tomatoes)
            1 avacado or bell pepper
            1/4 c. chopped onion
            1/4 c. lemon juice
            1 T. parsley
            1 t. salt
           1/2 t. pepper

5 Bean Salad

(from Lickety Split Meals)
Large Salad INGREDIENTS:
(Serves 16)
1 c. dry pinto beans
1 c. dry black beans
1 c. dry kidney beans
1 c. dry red beans
2 cans green beans
1 green pepper, chopped
1/4 t. salt

Dressing INGREDIENTS:
1/2 c. balsamic vinegar
1/4 c. olive oil
1/4 c. water
2 T. sugar
1 t. oregano
1/2 t. minced garlic (1 clove)

Directions:
1. Crockpot dry beans in 12 c. water on low for 8 hours or high for 4 hours.
2. Drain and rinse with cold water.
3. Stir in green beans, green pepper, salt, and dressing.
4. Chill for a few hours if possible.
_______

Quick, Small Salad Ingredients:
(Serves 8)
3 cans beans, drained (kidney, black, pinto)
(or 5 1/2-6 c. cooked beans + 1/8t. salt)
1 can green beans, drained
bell pepper (opt)

Dressing:
1/4 c. balsamic vinegar
2 T. olive oil
2 T. water
1/2 t. oregano
1/4 t. minced garlic

Spinach Bacon Salad

Salad INGREDIENTS:
1 bag of baby spinach (6c. packed)
1 head of iceberg, chopped (or 6 c. romain lettuce)
1 c. mozzerella cheese, grated
1 lb. bacon, cooked & crumbled
1/2 medium purple onion, diced
8 oz pkg mushrooms, sliced
2 c. cottage cheese

Dressing INGREDIENTS:
1/4 c. white vinegar
1/4 c. olive oil
2 T. honey
1/2 t. poppy seeds
1/4 t. salt
1/8 t. onion powder

Spinach Barley Soup

Ingredients:
7 c. water
1 c. uncooked barley
2 T. chicken boullion
1 T. minced garlic
2 t. dry rosemary

1 t. salt

¼ t. black pepper

¼  t. red pepper

1 med onion, chopped
2 celery stalks, diced (1 c.)
1 ½ c. mashed kidney beans (1 can)
1 can diced tomatoes (or 1 ½ c. fresh)
6 c. spinach, chopped (6 oz) (or 3 c. more celery)

Directions:
1. Bring water, barley, and seasonings to boil in a large pot.
2. Chop vegetables and add to pot. (Except tomatoes and spinach)
3. Boil/simmer all ingredients on medium heat for 30 min (or until barley is done)
4. Stir in tomatoes last and top each bowl with a handful of fresh spinach.

Green Pepper Casserole

(Serves 6-8)
Ingredients:
2 c. water
1 c. dry lentils
2 t. chicken boullion

2 T. olive oil
3 green bell peppers, diced
1 medium onion, diced
1/2 T. minced garlic (3 cloves)
2 T. dry parsley
1 can mushrooms
1 can tomatoes (14 oz)
1 can tomato sauce (8 oz)
2 T. soy sauce
1 t. paprika
1 t. salt
1/4 t. pepper
1T. red wine vinegar
1 T. honey
1 piece toast, diced
1/2 c. sliced almonds
1 c. mozzerella cheese

Directions:
1. Boil lentils in water and boullion in a small pot for 20 min, covered.
2. Saute oil, peppers, and onions in a large sauce pan on medium high heat until soft.
3. Stir in remaining ingredients (except cheese), cover and simmer for 10 min.
4. When lentils are done, stir them into the saucepan.
5. Top with cheese, turn off stove, and cover with lid until cheese is melted.

(adapted from Green Smoothie Girl's Lentil-Stuffed Peppers)

Cauliflower Soup

(from lickety split meals)
INGREDIENTS:
4 c. water
1 head cauliflower
3-4 medium potatoes or carrots
2 celery stalks
4 t. chicken boullion
2 t. minced garlic or italian seasonings (basil/thyme)
1/2 t. salt

DIRECTIONS:
1. Bring water to a boil in large pot.
2. Chop vegetables and add to the pot.
3. Stir in seasonings and boil/simmer for 15- 20 min.
4. When cauliflower is soft, mash a little or blend until desired consistency.

Lentil Vegetable Soup

Ingredients:
12 c. water
2 c. lentils (1 lb)
1 c. brown rice
12 stalks celery (6 c)
6 carrots (3 c)
2 large onions (3 c)
2 t. minced garlic
1 T. salt
1 1/4t. pepper (1 1/2 t. if you like it hot)
1 t. dried thyme (1/4 t. ground thyme)
1 t. cumin
1 can tomato sauce
Parmesan cheese

Directions:
1. Place all ingredients in a large pot and bring to a boil.
2. Boil for 1 hour on medium heat.
3. Top with cheese and serve with chips or bread.

(adapted from Green Smoothie Girl)

Minestrone Soup with Rice

(from Lickety Split Meals)
Ingredients:
3c. water
1 1/2 c. cooked kidney beans (1 can)
3 c. cooked brown rice (1 c. dry rice +2 c. water)
4 t. chicken boullion
2 cans diced tomatoes
1 pkg frozen veggies
1/2 t. oregano
1/4 t. pepper
3 dashes Tabasco sauce
Parmesan Cheese

Directions:
1. Cook rice if needed.
2. Stir all ingredients in a large pot.
3. Boil/Simmer for 15 minutes.

Vegetarian Chili

Vegetarian Chili with Wheat

 (Serves 20-24)
4 c. dry beans (pinto/kidney/red)
15 c. water

2 c. dry wheat

2 c. onions ( ½ c. dry)

2 T. minced garlic                            

2 t. beef boullion
1 ½ t. salt
½ t. pepper

¼ t. red pepper (or 1 can diced green chilis)

2 T. chili powder
2 t. cumin
½ t. paprika 

-----------

4 cans tomato sauce
2 cans diced tomatoes
4 t. brown sugar

Directions:

1. Crockpot beans, wheat, water, and all seasonings on low for 8 hours. 

2. Add tomatoes, tomato sauce, and brown sugar after beans are soft. (can replace tomatoes and tomato sauce with 8 c blended fresh tomatoes + 1t. more salt)

Quick, Smaller version: (Serves 8)
4c. beans (2 cans)
2-3c. cooked wheat
3/4 c. onion
1/2 t. minced garlic
1/2 t. salt
1/4 t. pepper
1T. chili powder
2 t. brown sugar
1 t. beef boullion
1 t. cumin
dash paprika
2 cans tomato sauce
1 can diced tomatoes
2 c. water
1 can corn (opt)

No-Meat Chili With Rice
(Serves 20-24)
Ingredients:
4 c. pinto beans
15 c. water
2 c. brown rice
2 onions, chopped
2 cans tomatoes
4 cans tomato sauce
2 T. chili powder
2 T. garlic powder
1 1/2 t. salt
1/2 t. pepper
2-3 bay leaves

Directions:
1. Crockpot beans and water on low for 8 hours.
2. After 4 hours, add rice and chopped onions
3. After 8 hours, add the remaining ingredients if the beans are soft.
4. Cook on high for 30 min.
(This is a crockpot version of Green Smoothie Girl's chili recipe)

Quick, Smaller version: (Serves 8)
*2 cans pinto beans (4 c. cooked)
2 c. cooked brown rice (2/3 c. dry rice cooked in 1 1/3 c. water)
2/3 c. onion, dice and saute
1 can diced tomatoes, undrained (15 oz)
1 can tomato sauce (8oz)
2t. chili powder
2t. garlic powder
1/2 t. salt (heaping if rice was unsalted)
1/8t. pepper
1 bay leaf
1 2/3- 2c. water if beans were drained

*You can soak 1 1/3 c. dry beans in 4 c. water  for 8 hours and pressure cook for 10 min.

Mexican Lasagna

Ingredients:
2 T. olive oil
1 t. minced garlic
1 bags frozen broccoli
2 c. sliced zuccini or carrots
2 c. cooked beans (pinto or black)
*1 c. turkey burger (optional- if you do add, increase taco seasoning to 2T)
2 c. salsa
2 cans tomato sauce (omit if using corn and tortilla chips)
1 T. taco seasoning (1 t. cumin + 1 t. parsley + 1/4-1/2 t. pepper + 1/8t. oregano)
12 ripped corn tortillas (or 1 can corn in casserole and tortilla chips on the side)
1 1/2 c. mozzerella cheese

Directions:
1. Heat oil in a large saucepan on medium-high heat.
2. Add garlic and veggies and cook for 5 min.
3. Stir in remaining ingredients (except cheese) and cook, covered, on medium heat for 10 min.
4. Top with cheese, turn off heat, and place lid and let cheese melt.