Sunday, November 24, 2013

Meatless Monday “Mock Chorizo Veggie Skillet”

Join me for Meatless Monday every week. Vegetarian meals are healthy and can taste great… not to mention they can help stretch the food budget. It’s easy… simply avoid eating meat 1 day per week (on Monday)!

This recipe comes together quickly after a long day, especially if you use leftover baked, roasted, or boiled potatoes. It is like having breakfast for dinner. It is packed with protein, vegetables, and lots of flavor. I used a meat substitute (veggie chorizo) which I found in the grocery store. These processed foods tend to be high in sodium so I always compare labels to find the leanest option and lowest in sodium. 

Mock Chorizo Veggie Skillet
Makes 4 servings

1 Tbsp olive oil
1 tsp chopped garlic
1 small onion, diced
2 bell peppers (use different colors for more appeal)
1 cup baby bella mushrooms, sliced
1/3 cup chopped pickled jalapeños 
½ cup your favorite salsa
2 cups cooked potatoes, halved and sliced (I used leftover roasted)
4 links of meat substitute (I used Lightlife Chorizo)
4 eggs
½ cup chopped cilantro

Heat oil in a large frying pan over medium heat. Add garlic and onions and sauté for 2-3 minutes. 
Add bell peppers, mushrooms, jalepenos, and salsa and cook for 5-7 minutes or until soft. 
Add cooked potatoes, meat substitute and cook 5 minutes or until thoroughly heated. 
In a separate frying pan cook 4 eggs to your preference (1 for each serving). 
To assemble: Place 1.5 cups of veggie dish on a plate, top with egg, and sprinkle with cilantro. 

Nutrition Facts: 1.5 cups of veggie mix and 1 egg
350 calories, 17 g fat (3 g saturated), 175 mg cholesterol, 28 g carbohydrates, 5 g fiber, 23 g protein, 660 mg sodium

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