Tomato & Bean Crostinis

I wasn't sure what to make for dinner last night, when I was suddenly struck with inspiration! I mentioned to Jeff what I'd concocted in my head driving home, and he was totally game.

And the Tomato & Bean Crostinis were born.

Prep time: 10 min
Cook time: 15-20 min
Total time: 30 min

Yield: 2 servings (or more if served as appetizers)

Ingredients

• 1/2 cup tomato, chopped
• 1/2 cup beans, drained and rinsed
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried basil
• 1 clove garlic, minced
• vegan cheezee sauce
• french bread, sliced
• shredded mozzarella cheese (optional)

Directions

1. Stir together tomatoes, beans, and spices. Set aside.
2. Spread vegan cheezee sauce on sliced bread.

3. Spoon bean mixture onto bread.

4. Bake in toaster oven for 15-20 minutes, until bread is toasted around the edges. If adding shredded cheese, sprinkle over bean mixture in the last few minutes of baking.

To keep these vegan, simply leave off the mozzarella cheese or use a vegan shredded cheese substitute.

These seriously turned out so good!

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Baked Southwestern Egg Rolls

I found this delicious looking recipe over at Nutritious Eats. Ok, well, I actually saw it first over at Happy Fit Mama's menu plan for the week. These sounded and looked so good, I couldn't wait to throw them on our menu plan for the week.

Yes, I actually made a menu plan this week.

I excitedly added egg roll wrappers to my shopping list, and made these the very next night. I was nervous about them because they have spinach in them. Jeff doesn't normally like anything with cooked spinach, so I had pretty much braced myself for having to eat the majority of them.

Turns out the spinach is hardly noticeable AND Jeff really liked them.

Baked Southwestern Egg Rolls

Yield: 21 egg rolls