Garlic Sauteed Mushrooms

You will need;
-1 package baby bella sliced mushrooms
-1 tablespoon butter
-1 heaping spoonful of chopped or minced garlic (this is up to your liking..i'm a huge garlic fan, so the more the better, in my opinion)
-Approximately one tablespoon of worcestershire sauce
-A few shakes of "Season All"

Directions:

1. Melt butter in pan on medium heat
2. Add mushrooms & garlic and sauté for about one minute
3. Add worcestershire sauce and other seasonings, continue to heat over medium/low heat until soft.

Twice-Baked Ranch Potatoes (fat-free)

You need:
2 potatoes
1 small container fat-free sour cream
1 dry packet ranch dressing seasonings

Directions:
1. First I baked my potatoes in the oven, directly on the rack, coated in olive oil and salt, and poked with a fork 6-10 times, for 1 hour 15 minutes at 400.
2. Let the potatoes cool, scoop out insides and mix with the sour cream and ranch
3. Place mix back into skins and bake at 350 for 20 minutes.

Vegan Southwest Salad

You need:

-salad mix of choice

-1 tomato, diced

-1 can "fiesta corn" or "mexicorn," drained

-1 can black beans, rinsed and drained

-1 tablespoon fresh chopped cilantro

-1 small handful blue corn chips (I used the "red hot blues" flavor by Garden of Eaten)

-1-2 tablespoons Jalapeno Jack Style Almond cheese (I can only find this at Earthfare)

-1-2 tablespoons Roasted Red Pepper vinaigrette (I used Seeds of Change brand from Earthfare)

Directions:

I mixed my corn and black beans together in a storage container and then used about a handful in my salad.

Mediterranean Salad

You need:

- 2 tomatoes, diced

- 1 english cucumber, diced

- 1 cup roasted red peppers, diced

- 1 can hearts of palm, diced

- 1 small can sliced black olives

- juice of one fresh lemon

- herbed feta cheese

Directions:

1. Dice all vegetables and toss together in a bowl.

2. Squeeze lemon juice into bowl over vegetables

3. Top with feta right before serving (otherwise the feta will get soggy if left in mix in refrigerator)