Main Dish (choose from a recipe below)

Sloppy Janes:


Ingredients:
4 Amy's Texas Burgers
half cup chopped onion
1 tbsp olive oil
3/4 cup Amys Pasta Sauce
1 tsp chili powder
1 tsp garlic powder
4 Alvarado Sprouted Wheat Burger buns

Method:
In a large skillet heat olive oil with chopped onion on medium heat until
tender. Add 4 Amys Texas Burgers. When burgers are cooked remove the skillet from heat and cool. When burgers are cool enough to handle chop contents of skillet into small bites. Return to skillet, add Pasta Sauce, chili and garlic powder cook 15 mins over medium heat. Toast Alvarado buns. Spoon 1/4 of the Sloppy Jane Sauce into each bun. Round out the meal with veggie sticks and your favorite Annie's Organic salad dressing.
Enjoy!

Submitted by:
Jo Kimberley, BC

Vegan Mac Daddy
Amy’s Kitchen has been working hard (really, really hard) on creating a Vegan Mac & Cheese that is up to Amy’s standards. We’ve come close, but in the meantime, we would like to offer a Vegan Mac & Cheeze created by one of our favorite Vegan Chefs. Isa Chandra Moskowitz is the host of The Post Punk Kitchen and along with Terry Romero, they write some great cookbooks.

We asked Isa if we could post this recipe on our website. She said, sure! And here it is:

Mac Daddy
Serves 4-5
Time: 1 hour 10 minutes

Cheezy Sauce
3 cups vegetable Broth or water
¼ cup all purpose flour
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
¼ teaspoon salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
¾ cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

Scant 1/2 Pound Elbow Macaroni
1/2 Pound Extra Firm Tofu
1/2 Teaspoon salt
1/2 Tablespoon Olive Oil
1 Tablespoon fresh lemon juice

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes. Meanwhile, prepare your Cheezy Sauce.

Preheat the oven to 325 degrees F. When the pasta is ready, drain and set aside. When sauce is ready, begin assembling.

To Prepare Cheezy Sauce:
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay).

Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat on a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more, depending how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.

To assemble:
Crumble the tofu into an 8x8 inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon uice, then stir.

Add ½ cup Cheezy Sauce to the tofu and stir. Use a dry measuring cup with a handle so that you can just dip it in to the sauce and pour—you don’t need to be very precise. Add the macaroni to the tofu, along with 1 1/2 more cups of sauce, and stir well.

Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce over the pasta and smooth again.

Base for 30 minutes; the top of the macaroni should be slightly browned. It’s a good idea to wait about 20 minutes before serving, so that it can cool down and firm up a bit, but if you can’t wait, more power to you.

Variations:
Mac & peas: add 1 cup of frozen peas when you add the macaroni to the casserole.

Broc Mac Daddy: Add 1 1/2 cups of small brocooli florets when you add the macaroni.

Autumn Mac Daddy: Add 1 1/2 cups of roasted or boiled butternut squash when you add the macaroni. Omit the thyme from the nutritional yeasty sauce and add 1 teaspoon of ground nutmeg.

Spicy Mac Daddy: Add 1/2 teaspoon of red pepper flakes to the nutritional yeasty sauce when you add the black pepper.

Mac & Greens: Add 2 cups of finely chopped kale, spinach, or chard when you add the macaroni.

Mac & Chicks:
Instead of tofu, use 1 cup of mashed chickpeas.

Polenta Lasagna (adapted from Cooking Light)

Ingredients:
1 jar of your favorite Amy’s Pasta Sauce, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 patties, your favorite Amy’s burger, defrosted and crumbled
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese (soy or regular)

Preparation
• Preheat oven to 350°.
• Spoon 1/2 cup Amy’s pasta sauce into an 8-inch square baking dish to cover bottom, and set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in crumbled burgers; cook 2 minutes.
• Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
• Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
• Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Yield
6 servings (serving size: 1 piece)

Very Veggie Pita
This is a great vegetarian dish and so easy to make and customize to your liking. You can add whatever vegetables and spices you like and it will always come out tasting great. I like the mixture of veggies and spices with the warm pita bread. It is an enjoyable quick dinner and healthy, too. The addition of the crumbles adds a little protein and flavor to the dish.

Ingredients
1/3 cup frozen cauliflower
1/3 cup frozen broccoli
1/3 cup frozen peas and carrots
1/3 cup frozen green beans
1 Amy’s Bistro Burger Patty sliced in crumbles (or your favorite variety)
4 pearl onions
1 teaspoon garlic
1 tablespoon Amy’s salsa
1 whole-wheat pita

Directions
1) Preheat oven to broil.
2) Bring 1/2 cup of water to a boil in a medium saucepan.
3) Add frozen vegetables and simmer 3 minutes.
4) Add veggie burger crumbles and pearl onions and cook until heated through.
5) Remove saucepan from heat.
6) Add garlic and salsa and stir to combine.
7) Slice pita pocket in half and broil for one minute.
8) Place pita on plate and top with vegetable mixture and ENJOY!!!

Contributed by: Stefanie Schmidt Las Vegas, NV

Tomato Alfredo
Ready from start in 25 minutes 
  
Ingredients:
1 tbsp. olive oil
1 medium sweet onion, chopped (about 1/2 cup)
4 cloves of garlic
1 can Amy's Condensed Organic Cream of Mushroom Soup
1/2 cup milk (may substitute soy milk, but beware of curdling at boil)
1 cup diced canned organic tomatoes
4 cups Hot cooked organic pasta
1/4 tsp. each Fresh seasonings (thyme, rosemary, basil, and oregano) or added to taste
  
Add your choice of fresh, frozen, or grilled vegetables to the sauce mixture. 
  
Directions:
1. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and garlic, and cook until it’s tender.
  
2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the veggies to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the veggies are cooked through.

3. Serve over pasta.

Contributed by: Amber Lucas, Ft. Wright, KY

Hash Brown Casserole
This down-home side dish boasts a buttery cornflake crust on top.
Ingredients

3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
5 large baking potatoes, diced
2 tablespoons butter, melted and divided
1 can Amy’s Cream of Mushroom Soup
8 ounces shredded cheddar cheese
¼ cup low fat milk
½ cup lowfat sour cream or yogurt
Cooking spray
2 cups cornflakes, coarsely crushed

Preparation
Preheat oven to 350°.

Placed diced potatoes in boiling water for 5 minutes and drain.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.

Combine soup and cheese and milk in a medium microwave-safe bowl. Microwave at HIGH 2 minutes or until cheese melts, stirring a few times. Stir in sour cream or yogurt. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.

Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.

Bake at 350° for 1 hour. Serves 12 about 1/2 cup

Southwestern Cheese Panini
Adapted from a recipe at www.eatingwell.com

Ingredients:
• 4 ounces shredded sharp Cheddar
• 1 cup shredded zucchini
• 1/2 cup shredded carrot
• 1/4 cup finely chopped red onion
• 1/4 cup Amy’s salsa (your choice)
• 1 tablespoon chopped pickled jalapeño pepper (optional)
• 8 slices whole-wheat bread

Directions:
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.

2. Combine Cheddar, zucchini, carrot, onion, salsa and jalapeño (if using) in a medium bowl. Divide among 4 slices of bread and top with the remaining bread.

3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more.

Repeat with another 1 teaspoon oil and the remaining panini.

Layered Taco Bake

Ingredients:
4 Amy's Burgers (your favorite kind)
1 pkt. Taco seasoning
2 cans Amy's refried beans, traditional or black
2 cans enchilada sauce
12 corn tortillas
1 bag Mexican shredded cheese (or your favorite shredded soy cheese)
2 cans diced tomatoes and green chilies (mild, medium or hot)
1 bag corn or tortilla chips, crushed
1 8oz container sour cream or soy sour cream.
1 can black olives, chopped
1/2 cup chopped green onion
1 jar Amy's salsa

Directions:
Preheat oven to 375. Defrost and crumble burgers. Coat with two tablespoons of the taco seasoning. Mix the remaining taco seasoning with the refried beans and set aside. Spray a 9X13-inch baking dish with oil.  Cover the bottom of the ban with a thin layer of enchilada sauce.  Layer 4 corn tortillas then some bean mixture on top.  Next layer cheese and tomato with green chilies and top with enchilada sauce. Continue with 4 more corn tortillas, beans, cheese, tomatoes/green chili and enchilada sauce.  Finish last layer of 4 corn tortillas, remaining enchilada sauce and cheese. Bake, covered with foil for 30 minutes. Remove foil and top with crushed corn chips then bake another 12-15 minutes, or until heated and bubbly. Serve with sour cream, olives, salsa and onions.

Note: if you are having trouble spreading the beans, you can add 1 cup of the enchilada sauce to them.

Submitted by:
Jamie Brown
Lee’s Summit, MO

Lily’s famous Chili
Serves 2-4 (depending on how hungry you are!)

Ingredients:
1 can Amy's Black Bean Chili
1 can Amy's Spicy Chili
Coarsely chopped fresh organic cilantro
Crumbled feta cheese
1 organic lime
1 organic avocado
1/4 cup organic red onion (chopped)

Procedure:
First, combine both cans of Amy's Chili in a medium saucepan and heat (medium-low temp. works great).  Next, distribute the chili into serving dishes and garnish with cilantro, feta, a few slices of avocado, chopped red onion, and a wedge of lime.  Voila!

This is a very simple, very tasty dish.  The spice of the chili combined with fresh ingredients make this dish refreshing during the summer and the warmth of the chili makes it comforting during the winter.

I like to also eat a salad of organic mixed greens tossed in a lime vinaigrette--a great way to get all those nutrients our bodies need. If you crave crunch, scoop your chili up with some blue corn chips.  Enjoy!

Contributed by:
Lily Sloane
Amy’s Kitchen Purchasing Coordinator

Enchiladas

Ingredients:
4 whole wheat tortillas
4 ounces cheddar or Jack Cheese, grated
3 tablespoons additional Cheddar or Jack cheese, grated
2 Amy’s Burgers (your choice)
1 Can Amy’s Cream of Tomato Soup
3 Tablespoons Amy’s Salsa (your choice)
8x8 casserole dish
Non stick cooking spray

Optional
1 onion, sliced and sautéed in 2 tablespoons cooking oil

Directions: Preheat over 350 degrees

1. To make enchilada filling: Defrost burgers and crumble. If using sautéed onions, combine onions with crumbled patties and 4 ounces grated cheese into a bowl and set aside.

2. Coat casserole dish with cooking spray.

3. Take one tortilla and place one quarter of the filling on one half of the tortilla. Roll the empty side of the tortilla into the filled side to make a enchilada roll. Place in one end of the casserole dish.

4. Fill remaining tortillas in the same way and place in casserole dish.

5. Combine Soup and salsa and pour over filled tortillas. Top with remaining cheese and bake in the preheated oven for 20 minutes, until cheese is melted and bubbling.

“Chili” Baked Potatoes
Serves: 4

Ingredients:
2 Amy’s All American Burgers, cooked
1 cup Amy’s Salsa
4 hot baked potatoes, split
Shredded Cheddar cheese
Chopped green onions

Directions:
1. Crumble Amy’s All American Burgers.
2.  Add Salsa and heat through. Serve over potatoes. Top with cheese and onions.

Weeknight Pasta with Garbanzo Beans

Saute 2 cloves of chopped garlic, two fresh or canned roma tomatoes over medium heat for 1 minute. Add 3 cups of chopped greens (chard, collards, spinach, etc) and sauté until the greens cook down. Add 1 cup of vegetable broth and 1 can of chickpea or white beans andcook until the broth boils. For some additional flavor, add1 teaspoon of dried basil, oregano and a pinch of dried chili flakes. Scatter 1 tablespoon of flour over the mixture and stir in to thicken slightly. Pour the mixture over pasta of your choice. Pass around a small amount of grated parmesan cheese at the table to put on top of the pasta.

Easy Baked Polenta
As a child, Rachel often made this for Amy. It was one of her favorites. This tasty dinner is also gluten free. Serves 4 as a main dish or 6 as a side dish.

Ingredients:
1 roll of premade packaged polenta, room temperature (Food Merchants makes an Organic Packaged, polenta)
1 jar Amy’s Pasta Sauce (any flavor)
1 cup shredded mozzerella cheese (or _ cup of parmesan cheese)

Equipment required:
9 x12" baking dish
Non-stick cooking spray

Directions:
1. Preheat oven to 350.
2. Coat baking dish with non-stick cooking spray
3. Slice up polenta in to 1/2 inch discs
4. Cover the dish with one layer of polenta discs
5. Pour Pasta Sauce over layer of polenta.
6. Top with shredded cheese
7. Bake in uncovered dish for 15 minutes

Zucchini Boats
A recipe from Prevention Magazine
Transform savory squash into a heart-healthy Mediterranean meal.
by Raquel Pelzel

Ingredients:
·  2 zucchini (6-8 oz each),
halved lengthwise
·  1 tsp extra virgin olive oil
·  4 veggie burgers, defrosted
and crumbled
·  1/2 c marinara sauce (we used Amy's Organic)
·  2 Tbsp part-skim ricotta cheese

1. Set oven rack at upper-middle position and turn broiler to high.

2. Using teaspoon, remove seeds from zucchini halves, creating well in center. Rub zucchini with oil and season with salt and pepper to taste. Place on rimmed baking sheet open-side up. Place crumbled veggie burgers in even layer around zucchini halves.

3. Broil 8 minutes or until zucchini are fork-tender and veggie burgers are browned.

4. Meanwhile, microwave sauce 30 seconds or until warmed through.

5. Remove zucchini from oven and transfer to platter. Combine veggie burgers and sauce and spoon into zucchini. Serve warm or at room temperature, topped with 1/2 tablespoon of cheese on each boat.

Makes 4 Servings

Per Serving 172 cal, 16 g pro, 13 g carb, 2 g fat, 1 g sat fat, 2 mg chol, 6 g fiber, 467 mg sodium

Prep Time 8 minutes

Cooking Time 8 minutes

Brown Rice Bowls
From Suzanne, Amy’s consumer:

Ingredients:
Brown Rice & Vegetables Bowl
OR Brown Rice Bowl with Black-eyed Peas & Veggies

How to do it! Three different ideas!

1 - Heat Brown Rice Bowl as directed. Stir in salsa for a bit more spice.
2 - Heat Brown Rice Bowl as directed. Let cool. Serve cool on top of fresh greens.
3 - Heat Brown Rice Bowl as directed. Add to Vegetable Stock for a great tasting soup.

Dear Amy,
I just wanted to say how much I appreciate your meals! Easy dinners I can throw in the microwave without feeling guilty... It's great! I can also improvise... I love mixing frozen spinach into your mac-and-cheese!!
Thanks!! Elise

For a zesty change of pace, add sliced green olives, chopped green onions and diced artichoke hearts to Amy's Pesto and Cheese Pizza.