Shopping List (serving 25, cost approximately $100 or $4/serving)

12c. White long-grain rice

1 tub Earth Balance margarine

2 bunch cilantro

2 bunch parsley

salt and pepper

1 bottle lime juice

2 lb. bag yellow onion

10 cans pinto beans

Garlic powder

Onion powder

2c. Chopped/sliced almonds

30 bell pepper (multi colored)

15 portobello mushroom OR 8lb button

1 can chipotle sauce

4 packets fajita seasoning

1 bottle olive oil

3 big box mixed salad greens

2 bag shredded carrot

3 box cherry tomato

2 20-oz can crushed pineapple in juice

2 20-oz can cherry pie filling

2 7-oz bag shredded coconut

2 box yellow cake mix

 

 

Beans:

Pour pintos into a crock pot, using their liquid as needed to keep them moist.  Add 1 can chipotle sauce.  Saute 3 yellow onions until carmelized, add to beans.  Add salt and pepper as needed, adjust seasonings.  Set pot on high until boiling, then lower to warm until serving time.

 

Emerald Rice:

Preheat oven to 350.  Using a large metal baking dish, add 12c dry rice and 5TB Earth Balance.  In large pot, boil 20c water and 3TB salt.  When at a rolling boil, carefully pour over rice, stir well, cover TIGHTLY with foil, and place in oven 45 min.  Chop 2 bunch parsley and cilantro, mix into rice.  Add salt and pepper to taste.

 

Salad:

Empty 3 boxes greens into a large serving dish.  Add shredded carrots and toss.  Serve with various salad toppings and dressings.

 

Fajita Veggies:

Chop remaining onion and bell peppers into 1-1 ½ inch chunks.  Quarter mushrooms.  Place all in metal serving tray, coat generously with oil, salt, pepper, and fajita seasoning packets.  Cover with foil and bake at 350 for 1 hr.  Stir every 20 minutes.  Veggies are done when tender.  Adjust seasonings as needed.

 

Cobbler:

Preheat oven to 350.  Grease two 9×13 baking pans.  Pour pineapple (with half the juices) into bottom of pans (1 can per pan).  Spread pie filling on top, spreading as evenly as you can.  Put cake mix, remaining pineapple juice and 2c.margarine into bowl, mix until wet, then place on top of cherries (half the mix on each cake pan). Top with coconut and nuts.  Bake 1 hr, cool 30 min, serve.