None of us have experienced any kind of withdrawal pains -- in fact, we've all remarked that it doesn't feel like we "giving up" anything -- it just feels like we're making different choices. We don't mourn the fact that there's no steak or burger or fried chicken in our diets. Actually, we got to completely disregard the whole Chick Fil-A mess because we don't eat there (anymore) anyway. That was bonus! :)
However, we did have some favorite recipes that we didn't want to give up. The one I'm going to post is one all three of us have loved since I stumbled across it (and modified it, of course!) about a year ago. I'm happy to report that we have been very pleased with how a few substitutions made this dish a part of our new eating plan. It's got a couple of ingredients we won't eat too often (processed) but nothing so bad as to warrant us not having it. This tastes every bit as good as the original recipe! :)
Chicken & Spinach Pasta Bake
8 oz whole wheat penne noodles
1 c chopped onion
½ cup chopped red bell pepper
10 oz. bag fresh spinach
1 package Lightlife Chick’n Style Veggie
Strips
1 can Italian style diced tomatoes, drained
1 (8 oz) container vegan cream cheese
2 cloves garlic, diced
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
nutritional yeast flakes (to taste)
Prepare noodles according to package
directions.
Saute onions and garlic in a couple
tablespoons of veggie broth. Cook until
translucent. Add bell pepper and
spinach; sauté until spinach wilted. Add
spices, tomatoes and cream cheese, stirring until melted together. Add chicken and cooked pasta, mixing well.
Lightly Spray Pam on bottom of 9x13 baking dish and spoon mixture into
dish. Sprinkle nutritional yeast flakes
across top and bake uncovered at 350° for 30 minutes.
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