Meatless Monday: One-Pot Pasta

This is a slightly altered version of a delicious Pampered Chef recipe. It's quick and easy, and you make everything in one pot (no colander!). It makes clean up so much easier!

One Pot Pasta

4 gloves garlic, sliced

1 TBSP olive oil

5 1/4 c broth (3-14.5 oz cans)

1 lb penne or rotini pasta

1 head broccoli, cut into florets

2 medium carrots, sliced

4 oz cream cheese

1/4 tsp salt

1/2 tsp pepper

1/2 tsp basil

Heat oil in pan. Add garlic and basil. Cook until garlic is golden-brown. Add broth. Bring to a boil. Stir in pasta. Cover and simmer for about 10 minutes or until pasta is almost done. Dice cream cheese. Add cream cheese, carrots, and broccoli to pan. Stir until cream cheese is well combined. Add salt and pepper. Reduce heat and cook another 4 minutes or until veggies are tender. You may stir in 1 pt cherry tomatoes, halved with the veggies if you desire.

I just had some leftovers for lunch. Mmm!

Meatless Monday: Tex-Mex Wraps

Guess what? Meatless Monday is back!

Hooray!

Wait, you didn't even notice it was gone?

I thought we were friends. I'm going to go pout now, but first I'll share the recipe.

Tex-Mex Wraps

2 c corn (frozen or fresh are best)

1 bell pepper, diced

1 can black beans, drained and rinsed

1 tsp chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp cilantro

1/4 tsp salt

1 c shredded cheese

6 tortillas (burrito size)

salsa and sour cream to serve

Preheat oven to 450. Gently saute corn and bell pepper in a little olive oil until tender crisp. Add beans and spices. Heat through. Remove from heat. Spoon mixture into tortillas. Top with cheese. Roll up tightly. Place seam side down on a lightly oiled baking pan. Lightly brush wraps with oil. Bake 10-12 minutes, until wraps are crisp and browned.

Meatless Monday: Potato and Zucchini Casserole

This dish is so good! I couldn't tell you the last time we had it though. . . I have a little one with a milk allergy. I'm thinking I may make a batch, freeze it, and use it for my lunch. Yummy!

Potato and Zucchini Casserole

1/2 tsp soy sauce

2 c. potatoes, peeled and diced

2 TBSP butter

3 zucchini. scrubbed and sliced (feel free to peel it if you need to get off wax)

1 clove garlic, minced

1 TBSP basil

3 TBSP milk

1/2 tsp paprika

salt and pepper

1/2 shredded cheddar cheese

Preheat oven to 350. Boil potatoes until soft. Drain. Mash potatoes with milk and paprika. Salt and pepper to taste. Melt butter in a pan over medium heat. Add garlic, zucchini, and basil. Cook until zucchini is just soft. Put zucchini mixture into a greased 9x9 baking dish. Top with potatoes and shredded cheese. Bake for about 25 minutes or until cheese is golden and bubbly.

Meatless Monday: Brown Rice Gratin

This is super quick and yummy. You can make this dish using whatever vegetables you have on hand. It's delicous with just spinach! You can also alter the rice using what you have on hand as well.

Brown Rice Gratin

1/2 c brown rice

2 TBSP butter

1 medium onion, diced

2 cloves garlic, minced

2 cups vegetables, thawed if using frozen

2 TBSP sunflower seeds or pine nuts, toasted (optional)

1 c mozzarella cheese

1-2 tsp mixed herbs (based on veggies, for example if I were making an Italian gratin, I'd use a combination of basil, oregano, and parsley. For southwestern gratin, I'd use cumin, chili powder, and cilantro)

1/2 tsp salt

1/4 tsp pepper

Cook rice in salted water until tender. Drain and set aside. Preheat oven to 350. Melt butter in a large pan. Cook onion in butter until tender. Add garlic, herbs and vegetables, stirring constantly until tender. Remove from heat. Stir in rice mixture and seeds if using. Add salt, pepper, and 1/2 c of the cheese. Pour into a greased casserole or 9x9 pan. Top with remaining 1/2 c cheese. Bake at 350 for about 25 minutes or until cheese is golden.

Meatless Monday: My Favorite Salad

I know salad itself doesn't quite constitute a meal, but it really rounds one out! This salad is pretty versatile. I've served it with numbers of things including soup. Bagged spinach is available year round in most grocers for a good price. This salad also works well with other greens. I enjoy mine stuffed inside a toasted whole wheat pita for a sandwich of sorts. Mmmmm! =)

Plus, I know your must be getting sick of soup recipes, right? You're not?

That's good. I've lots more!

Spinach Salad w/ Lemon Vinaigrette

about 4 cups fresh spinach

1/2 c. thinly sliced radish

1/2 c. diced tomato

1/2 c. diced green onion

1 cucumber thinly sliced

Rinse vegetables well. Prepare, combine and set aside while you make the dressing. This is where the magic happens.

3 TBSP fresh lemon juice

1/4 c. olive oil

1 clove garlic, pressed

1/2 tsp basil

1/2 tsp parsley

1/2 tsp cilantro

dash cayenne pepper

Combine all ingredients together in a small bowl. Whisk to combine well. Pour over salad. Toss well to coat. You may add croutons or toasted pita strips is desired for a little extra crunch.

The dressing is also great as a marinade. It's even better spread over french bread and toasted in the oven. You don't want to know how much bread I've eaten this way. . .

Quick and Easy Tater Soup

This soup is so yummy with very few ingredients! If you don't have a blender or food processor that's okay. A potato masher will work just as well to "puree" some of the veggies.

Quick and Easy Tater Soup

1 TBSP butter

1 c diced onion

1-2 cloves garlic minced

1 1/2 c potatoes diced

1/2 c carrots diced

2 c broth

1/4 tsp pepper

1 c milk

1/4 tsp cumin

1/4 tsp rosemary

1 tsp parsley

Saute onions and garlic in butter until tender. Add potatoes and carrots. Cook for about 2 more minutes. Add broth and pepper. Simmer covered for 10 minutes or until all veggies are tender. Gently stir in milk to heat through. Add parsley, cumin, and rosemary. May run part of the soup through a processor or blender or use a potato masher for a smoother consistency.

You may also make this soup in a crockpot if you choose. To do so, combine all ingredients except the milk in a crockpot on low setting. Microwave the milk to warm and stir ir just before serving.

Meatless Monday: Orzo with Artichokes and Pine Nuts

Orzo is a small pasta that looks like overgrown rice. If you have a hard time finding it, you can substitute another small pasta like mini penne instead for similiar results.

Orzo with Artichokes and Pine Nuts

1 1/2 c orzo (10 oz)

1/3 c toasted pine nuts (optional)

1/2 c diced onion

2 cloves minced garlic

1 T butter

1/4 c olive oil

1 can artichokes (14 oz) - rinsed to remove brine and chopped

2 T lemon juice

1/2 tsp salt

1/2 tsp pepper

2 tsp lemon zest

2 T parsley

Cook pasta in salted water to al dente. Drain and set aside. If using pine nuts, toast in oven at 350 for abour 5 minutes. Saute onion and garlic in 1 T butter and 1 T olive oil until soft. Add artichoke. Saute for 3 more min. Stir together remaining olive oil and seasonings. Remove pan from heat. Add orzo, pine nuts and olive oil mixture to the onion mixture in pan tossing to coat.

Meatless Monday: Curried Rice Pilaf

The curry powder gives the rice an unusual neon color, but it tastes wonderful! The almonds give it a nice crunch.

Curried Rice Pilaf

1/4 c butter

1 c long grain or wild rice

2 1/4 c broth or water

1 1/2 tsp curry powder

1/4 c slivered almonds

1/4 c raisins (optional)

Heat butter in pan over medium heat. Add rice cooking until rice is just brown. Add in remaining ingredients. Bring to a boil. Reduce to a simmer. Simmer covered until rice is tender and liquid is absorbed adding more liquid if neccessary.

Meatless Monday: Cream of Mushroom Soup

This soup is so yummy and quick to make! I had some for lunch today! I love to eat it over rice.

Cream of Mushroom Soup

1 c. mushrooms, thinly sliced

1/2 c. onion, chopped

2 cloves garlic, minced

2 TBSP butter

2 TBSP olive oil

1/4 c. flour

1 tsp basil

1 tsp parsley

1 tsp cilantro

1/2 tsp salt

1/2 tsp pepper

2 c. broth

1 c. milk

Saute mushrooms in olive oil and butter until soft. Add garlic and onion. Cook for an additional 2 minutes. Stir in spices. Add flour to mixture to make a paste. Add broth and milk. Bring to a boil. Simmer for 10 minutes or until soup is almost to your desired consistency. It will thicken slightly as it cools. Enjoy!

You can also cut this recipe in half to use as a pasta sauce. If using as a sauce, just simmer rather than boil, so your sauce doesn't end up too thick.

(Let's Just Pretend It's) Meatless Monday: Carrot Apple Soup

It's no secret that I love soup, especially this time of year. Cold weather just screams soup to me. This soup is great right now while you can get great apples in season. You can buy the other ingredients, including organic carrots. This soup is great topped with croutons and served with a spinach salad.

Carrot Apple Soup

2 TBSP olive oil

1 c. carrots diced

2 apples, peeled, cored, and diced (We prefer green apples)

2 tsp ginger

1 clove garlic, diced (optional)

2 tsp curry powder

4 c. water or broth

1/2 c. coconut milk

4 tsp fresh cilantro (dried works fine too)

croutons to serve, if desired.

Heat oil in pan. Add apples, carrots, and garlic to pan cooking until apples begin to soften. Add ginger and curry, cook until fragrant, stirring constantly. Add broth and salt to taste, bring to a boil. Reduce to a simmer, cover, and cook until apples and carrots are tender. Stir in coconut milk. Puree veggies in blender/processor until smooth. Add cilantro. Garnish with croutons if desired.

Meatless Monday: Spinach Manicotti

So, not the healthiest of choices, but we can pretend. It is spinach after all! There is also a lot of calcium from the dairy and greens, as well as a good dose of lycopene from the tomato sauce. I use cottage cheese instead of the ricotta. I prefer the taste, and it brings the cost down. I've yet to be brave enough to try it with tofu instead. My step-dad absolutely loves this recipe and has received it as a gift on more than one occasion. =)

Spinach Manicotti

4-6 manicotti shells

1 small box spinach

1/4 teas. nutmeg

salt/pepper

1 16 oz tub ricotta or cottage cheese, drained

1/2 - 1 cup marinara sauce

1 cup shredded mozzarella or Parmesan cheese

Prepare shells according to package directions. Drain and set aside. Cook spinach in microwave. Drain well. You may have to pop it in a strainer and push with the back of a spoon to get most of the moisture out. (You may also use fresh spinach if preferred. Be sure to blanch or steam rather than boil it. ) Combine spinach with nutmeg. Season to taste with salt and pepper. Combine with cottage or ricotta cheese. Gently spoon some of the mixture into your shells. Place in a baking dish. Pour marinara sauce over pasta. Top with shredded cheese. Bake at 375 for about 20 min or until cheese is golden and bubbly. Delicious!

And hey, if you're brave enough to give the tofu a go, let me know how it turns out!

Meatless Monday: Pumpkin Soup

This soup tastes best with fresh pumpkin, but the canned version is a reasonable substitute when fresh isn't an option or more effort than you feel like. You can also substitute the pumpkin with butternut squash or use canned coconut milk in place of the regular milk for a different flavor. I like to float croutons on top of the soup.

Pumpkin Soup

2 lb fresh pumpkin or 1 can pumpkin

3 TBSP butter

1 onion, diced

1-2 cloves garlic, minced

3 c. broth or water

½ tsp ginger

1 tsp parsley

1 c. milk

Salt and pepper to taste

If using fresh pumpkin or squash, remove seeds, rinse, and peel. Cut into one inch pieces. Melt butter in pan. Add onion and garlic. Cook until soft but not colored. Add pumpkin. If using fresh, cook for a few minutes. Add the broth or water, ginger, and parsley. Bring to a boil. Reduce to a simmer and cover for about 20 minutes or until fresh pumpkin is soft. If using canned, just heat through. For smooth soup, run pumpkin pieces through a food processor or blender. Return to pan. Add milk. Heat through. Adjust spices. Enjoy!

For an archive of more Meatless Monday recipes visit the Meatless Monday Campaign.

Meatless Monday: Bulgur and Veggies

Bulgur, cracked wheat, is a very versatile grain. It is sold in most health food stores and many typical grocers. Bob's Red Mill makes a great variety. It's good and has a more complex flavor than rice. In addition to meals like this, I often add it to soup to make the soup more filling.

Bulgur w/ Veggies

1 c. bulgur

2 T. olive oil

2 c. mixed fresh or frozen veggies (The frozen work just fine when fresh are out of season!)

1 ¾ c .water

2 T. tamari (this is simply soy sauce; you can use the regular kind if you prefer)

2 tsp. basil

Sauté the bulgur in the olive oil until it is golden brown. Add the mixed veggies. If using frozen, don't worry about thawing first, you'll get better texture if you don't. Cook gently for a couple of minutes. Add water or broth, tamari (soysauce), and your basil. Bring to a boil. Cover pot and reduce to a simmer cooking until all liquid is absorbed and veggies are tender. Salt and pepper to taste. Goes great with fresh bread! Mmmmm!

Meatless Monday: Twice Baked Sweet Potatoes

If you're like most people, when you think of sweet potatoes, you picture a saucy sugar mixture piled high with toasty marshmallows. As delicious as that may sound, sweet potatoes are so good and versatille, even without said marshmallowy goodness.

This recipe puts a new spin on the old baking potato recipe, combining sweet potatoes with spinach and coconut milk. It seems like a lot of work, but it is so worth it! Extra delicious!

Twice Baked Sweet Potatoes

4 sweet potatoes

2 TBSP olive oil plus more to rub on the potatoes

2 cloves garlic, minced

1 tsp curry powder

1 lb fresh spinach, rinsed with stems removed

1/3 c. unsweetened coconut milk

Heat oven to 400. Rub each potato with a little oil. Place on foil-lined baking sheet and bake for one hour or until a skewer slides through easily. Allow potatoes to cool for 10 min. Increase oven temp to 450. Heat the 2 TBSP oil in a pan over medium heat. Saute garlic until soft. Add curry powder. Add spinach. Cook until spinach is wilted. Set mixture aside. Using a towel to hold the hot potatoes, halve lengthwise. Scoop out flesh leaving enough of a rim for a sturdy "bowl". Continue with all potatoes. Arrange empty potatoe shells. Mash sweet potatoes with the coconut milk. Add the spinach mixture. Spoon the filling back into the shells. Bake at 450 for about 15 min or until filling is firm and lightly crisped. Let cool for about 5 minutes before eating.

Not sure what to do with the rest of the coconut milk from the can? Combine with equal parts rice and cook as usual for super quick and easy coconut rice!

Meatless Monday: Veggie Enchiladas

This recipe is simple, quick and easy. Rather than go through all the hassle of dealing with all the veggies, I often buy frozen fiesta mix when it's on sale to stock up for this recipe. Frozen veggies and spinach work just fine. Just be sure to drain off any excess liquid to prevent soggy enchiladas. You can also leave out the spinach or add beans if you like.

Veggie Enchiladas

1 1/4 c. tightly packed fresh spinach or 1/2 c. frozen spinach

2 TBSP olive oil

1/2 c. corn

1 carrot diced

1 bell pepper diced

1 small onion diced

(if you're using a frozen veggie mix, use 2 c. veggies in place of the corn, carrot, pepper, and onion)

2 cloves garlic minced

1 chile or jalepeno (optional)

4 tortillas

1/2 c. grated cheese

1/2 c salsa

If using frozen veggies, microwave on high 2 min. They should be thawed but not hot. Drain any liquid. Turn oven to 350. Heat oil in skillet. Saute garlic and onion until colored. Add veggies. Cook for 3-4 minutes stirring briskly. Add spinach. Cook until soft and darkened. Add salt and pepper to taste. Spoon filling into tortillas. Wrap and place iside by side in a greased 9 x 9 pan. Pour salsa over tortillas. Top with cheese. Bake at 350 for about 20 minutes or until cheese is golden. Serve with salsa and sour cream.

Meatless Monday: Black Bean Soup w/ Hominy

Again with the soup! Did I mention how much I love soup? This version was inspired by a dish we tried in class. It's low-fat, healthy, and super quick to throw together!

Black Bean Soup w/ Hominy

1 14 oz can hominy

1 14 oz can black beans

1 14 oz can tomatoes

1 med onion chopped

2 cloves garlic minced

1/4 c. fresh cilantro (or 1 TBSP of the dry stuff)

1 bell pepper

2 TBSP olive oil

salt and pepper to taste

Heat oil in large pan. Add garlic, onion, and pepper. Cook until soft. Add tomatoes, beans, and hominy. Go ahead and throw in your cilantro now too if you're using dried. Bring to a boil. Simmer for 20 min. Add fresh cilantro if using. Salt and pepper to taste. Top with cheese if desired. Serve with corn bread for a hearty quick meal. Enjoy!

(Let's Just Pretend It's) Meatless Monday =)

Here in Indiana, the weather changes on a dime. We have a saying that you never know if you'll need sunglasses, a coat, or an umbrella all on the same day. After an unseasonably warm couple of weeks, the weather has cooled quickly.


Cooler weather always makes me crave soup. They just go together so well. Here's one of my favorite soup recipes. Be warned, however, it's not for the faint of heart. A love of onion is a must! This soup goes great with homemade biscuits and a green salad.

Creamy Onion Soup

1/4 c butter

1 lb onions finely chopped (I generally use two)

1-2 garlic gloves

1/3 c flour

2 1/2 c broth or water

2 tsp parsley

1 tsp basil

2 1/2 c milk

1 carrot grated or finely chopped

salt/pepper to taste

Melt butter in pan. Add onions and garlic. Cook on low heat until tender and lightly colored. Stir in flour to form a smooth paste. Add water or broth. Bring to a boil. Add spices. Cover and simmer for about twenty minutes. Add milk and carrots and heat through. Adjust seasonings. You may garnish with shredded cheese if you like. Delicious!

Meatless Monday : Tomato Soup

Fall is here finally. The weather is cooling off. What better way to celebrate than with soup? I love this soup! It goes great with grilled cheese or fresh whole grain bread. Plus, it's a great way to use up some of those extra tomatoes from the garden.

Tomato Soup

2 TBSP butter

1 bell pepper, chopped

2 sticks celery, chopped

1 carrot, grated

1 tsp. oregano

1 1/2 tsp. basil

1 bay leaf

28 oz canned or 2lb fresh tomatoes, chopped (if you use fresh, I recommend removing the skins)

1 1/2 tsp. salt

pepper

2 c. hot water or veggie stock

Heat the oil in a large pan. Saute the all veggies, minus tomatoes, until soft. I usually chop all of my veggies and tomatoes in the food processer for a smoother soup. Stir in the herbs and cook for about 2 min. Add the tomatoes, salt, and pepper. Bring to a boil. Add stock or water. Return to boil. Simmer for 20 min. And of course, enjoy!

Variations: For creamier soup, replace 1/2 of the water with milk. Add at the end of the cooking time, heating through without boiling.

You may also add grain (bulgar, barley, etc.) for a heartier soup.

Meatless Monday!

Yes, I know it's not actually Monday. Since our power was out yesterday (and part of Sunday), I was unable to get this delicious recipe up until now! We were very fortunate to lose only a minimum amount of food during the almost 24 hours we were without power. I was very worried! Needless, to say we were very blessed! J

Another simple way to save on your grocery bill is to serve meatless meals one or more day per week. Here's a delicious recipe to get you started!

Black Bean Burritos

1 cup instant dry rice

1 cup water

1 can black beans, rinsed

1 small onion, diced

½ tsp. red pepper

1 TBSP cilantro

6-8 tortillas

Shredded cheese, sour cream, and salsa to serve

Combine water, rice, onion, and spices in a sauce pan. Heat until most of liquid is absorbed by the rice. Add beans. Heat through until liquid is absorbed. Spoon mixture onto tortillas. Top with cheese and sour cream and salsa if desired. You can also brown the completed burritos in a skillet or in the oven if you like. If you choose to do this, serve the sour cream on the side. Makes 6-8 good size burritos. Enjoy!