Mexican style baked Cod

Preheat oven to 400 degrees F. Lightly grease one 8x12 inch baking dish. I used a Pamper Chef stone bake dish.

cod or any white fish

1 jar salsa

2 handfuls of fresh spinach

2 handfuls of frozen fresh green beans

2 handfuls of Veggie Cheddar

1/2 cup coarsely crushed corn chips

Avocado, a few slices on top once done.

Pat dry fish with paper towels. Pour just a little salsa on bottom of bake dish. Lay fillets side by side in the prepared baking dish. Pour a little more salsa over the top. Layer, spinach, green beans and pour the rest of salsa on top. Sprinkle evenly with the Veggie Cheddar. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 25 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado.

Green Chili Vegetarian Refried Beans

One small can of green chili's
One 15oz can of Vegetarian Refried Beans
Handful of Veggie Cheddar

Heat on stovetop until ready to serve!

Chicken, spinach, tofutti cream cheese Red Enchiladas

Makes 10 corn rolled tortilla enchiladas
t=teaspoon

In crock pot, cook 2 boneless/skinless chicken breast in one 15oz can of Red Enchilada sauce. I cooked it for about 5.5 hours on low.

Fork out chicken (leave sauce in crock pot) and shred. Place in a bowl and add as much spinach as you would like.
Add 3t tofutti cream cheese (or greek yogurt) and mix well.

Warm up 10 corn tortillas in a paper towel in the microwave for 30 seconds.
Take them out and place in crock pot and cover them well with the sauce.

Take out one at a time, add chicken mixture and roll. Place in baking dish.
After all are rolled, pour the rest of the sauce over the enchiladas in the baking dish.

Sprinkle on some Veggie Cheddar and place a little dab of green chilies on the middle of each enchilada.

Bake @ 350 for 20 minutes.
I added a few slices of avocado on top once platted.
Enjoy!