Reducing meat consumption, especially beef, is great for our brains, our hearts, and our earth
2 cups any dry uncooked pasta
1 can whole kernel corn (include juice)
About ¾ pound mozzarella cheese (shredded)
1/3 cup water
Place the ingredients in a large casserole dish in the following order: Pasta, whole kernel corn, water, about ½ of the cheese, next the cream corn , and the remainder of the cheese. Bake at 350 degrees for 45 minutes. Allow to sit 10-15 minutes before serving. Children and corn lovers think this easy recipe is terrific.
1 Cup left over cooked quinoa, barley, bulgur or brown rice(my favorite is quinoa and kale/spinach from this website). Left over grain salads work great!
¼ cup grated carrot
1/3 cup oatmeal
1 egg and one egg white beaten together
chopped onion to taste (I put the onion in the cooking of the quinoa, barley or rice)
½ tsp salt and pepper to taste
Mix all ingredients together and drop ¼ cup of the mixture into a hot skillet to saute in olive or coconut oil or place in oiled muffin cups and cook 20 min. at 350 degrees. Place these in the oven the last 20 minutes of baking the corn casserole if you choose the oven method.