Affordable auto insurance used to be very difficult to find. Car insurance still isnít going to be cheap, but you can find the most affordable insurance available to you if you know how. The most important tool to use in you car insurance search is the Internet. There are hundreds, if not thousands, of car insurance web sites out there that will help you to find the best quote for a car insurance policy.

Car insurance is a necessary expense, but you can lessen the amount of money you spend if you take your time when shopping for a policy. The best way to do this is to contact multiple auto insurance companies and obtain quotes from them. The quote is what you will pay for your policy.

Getting an auto insurance quote used to be a time consuming process. You would have to call each company individually and answer their questions. Then you would have to repeat this process with the next company, and the one after that, and the one after that. You can see how this could take hours upon hours.

With the advent of the Internet that has all changed. Now you can go to one web site and answer all of the questions at once. These answers are then forwarded to car insurance companies who will offer you a quote based on your answers. This will allow you to see which companies are offering the most competitive policies in your area.

This is a great way to see how much a certain coverage level will cost you. Before buying a policy be sure to make sure the coverage level is appropriate for your financial situation. If you arenít sure what level of car insurance coverage to purchase ask the agent. Not having enough car insurance can be nearly as bad as having none in some cases.

If you enjoy Mexican food, you’ll be delighted to learn that a variety of great-tasting, meatless taco fillings are available in natural food stores and larger supermarkets. Among them are ready-to-heat products such as Lightlife’s Smart Ground Taco/Burrito, Yves Veggie Ground Round Mexican, and El Burrito’s SoyTaco. If you prefer, you can make your own filling, using meatless burgers or a crumbled meat substitute and adding your own seasonings, as we’ve done in this recipe.

Directions

Makes about 3 cups filling or 8 tacos

4 vegan burger patties, such as Boca Burger Original, Gardenburger Classic, or Gardenburger Flame Grilled
1 cup water, divided
1 small onion, finely chopped
2 garlic cloves, minced or pressed
1/2 cup finely chopped bell pepper
1/4 cup finely chopped fresh cilantro
1/2 cup tomato sauce, or 1/2 cup of crushed tomato
2-3 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 chipotle pepper in adobo sauce, finely chopped, or 1/4 teaspoon crushed red pepper
8 corn tortillas
1/2-1 cup commercial or homemade salsa
3-4 green onions, chopped
2 cups shredded romaine lettuce
1-2 medium tomatoes, cut into wedges
1 avocado, cut into 8 wedges (optional)

Remove burgers from freezer and thaw slightly. Chop into 1/4-inch pieces. Set aside.

Heat 1/2 cup water in a large skillet. Add onion, garlic, bell pepper, and cilantro. Cook over medium heat, stirring often, until soft, about 5 minutes.

Add remaining 1/2 cup water, chopped burgers, tomato sauce, chili powder, cumin, oregano, and chipotle pepper or crushed red pepper. Stir to mix. Reduce heat to low, and cook, stirring constantly, until mixture is fairly dry, 2 to 3 minutes.

Heat a tortilla in a separate skillet, flipping it from side to side until soft. Add a spoonful of filling and fold in half. Cook 1 minute on each side. Add a spoonful of salsa, then garnish with green onions, lettuce, tomatoes, and avocado, if using. Repeat with remaining tortillas.

Cover and store leftover taco filling for up to three days in the refrigerator. Garnishes are best when consumed within one to two days. Wrap tortillas and refrigerate for about seven to 10 days and freeze if longer storage is needed. Follow storage instructions for the salsa. Commercial salsa will usually stay fresh for up to one week.

Nutrition Information

Per taco:

121 Calories
1.5 g Fat
0.2 g Saturated Fat
11.3% Calories from Fat
0 mg Cholesterol

8.9 g Protein
21.1 g Carbohydrate
4.1 g Sugar
4.2 g Fiber

371 mg Sodium
104 mg Calcium
2.4 mg Iron
18.9 mg Vitamin C
821 mcg Beta-Carotene
1.1 mg Vitamin E

This recipe is from the NEW BOOK

The Cancer Survivor’s Guide: Foods that Help You Fight Back!

Your days of soaking lasagna noodles and eating high-fat lasagna are over. Enjoy this cholesterol- and dairy-free meal, which also boasts tons of filling fiber and cancer-fighting nutrients. Top this dish off with fortified nutritional yeast for a cheesier flavor and for added vitamin B-12.

Directions

Makes 8 servings

1 16-ounce bag chopped frozen spinach, thawed, or 3 pounds fresh spinach, rinsed and chopped
1 pound firm reduced-fat tofu
4 cloves garlic, minced
1 teaspoon salt
2 28-ounce cans plain tomato sauce
1 pound dry whole wheat lasagna noodles
10 button mushrooms, sliced, or other favorite veggie equivalent to about 3 cups chopped
1 teaspoon dried basil, or 10 fresh basil leaves, thinly sliced
1 teaspoon dried oregano
1/4 cup dairy-free (vegan) parmesan cheese substitute or nutritional yeast

Preheat oven to 325 F.

Mix together spinach, tofu, garlic, and salt in a mixing bowl.

In a 9″×13″ pan, coat the bottom with tomato sauce (about 1/2 cup) followed by a layer of lasagna noodles, overlapping noodles slightly. Spread 1/2 of the spinach and tofu mixture on top of the lasagna noodles, and cover the spinach and tofu layer with another layer of lasagna noodles. Add a layer of tomato sauce, enough to cover the noodles, and then add a layer of mushrooms or other veggies. Sprinkle 1/2 of the basil and 1/2 teaspoon of oregano evenly over the veggies. Continue to add layers of noodles, spinach and tofu, sauce, mushrooms or other veggies, and remaining basil and oregano (1/2 teaspoon) until the layers reach the top of the pan. The final layer should be sauce topped with vegan parmesan substitute or nutritional yeast.

Cover tightly with aluminum foil and bake for 1 hour. Stick a knife through the center of the lasagna to make sure the noodles are completely cooked. Let cool for 15 minutes, uncovered, before serving.

Let leftover lasagna cool to room temperature before covering and refrigerating. Lasagna will keep for up to three days in the refrigerator.

Nutrition Information

Per serving (1/8 of lasagna):

334 Calories
4.6 g Fat
0.7 g Saturated Fat
12.4% Calories from Fat
0 mg Cholesterol

18.4 g Protein
62.8 g Carbohydrate
10.3 g Sugar
11 g Fiber

1449 mg Sodium
147 mg Calcium
6.3 mg Iron
16.9 mg Vitamin C
3152 mcg Beta-Carotene
6.2 mg Vitamin E

This recipe is from the NEW BOOK

The Cancer Survivor’s Guide: Foods that Help You Fight Back!