And technically, I’m not a vegetarian. I WOULD be a vegetarian were it not for the carnivores with whom I reside. I purchase and prepare meat for them, and then sometimes partake of said meat. I’m not very creative with meat. I mostly grill or broil it. Sometimes I use the crockpot. It’s sort of my passive aggressive way of persuading them to dislike meat, too. If I keep making it bland, they’ll stop wanting it.
Anyway, I have some great vegetarian recipes that I want to share that are tasty and easy. I wish I had some pictures of them. They are gorgeous, too!
You don’t want pictures of what we’ve eaten recently. We’re getting ready to leave for vacation, so I’m pulling everything out of the fridge and pantry that will go bad before we return. Otherwise known in our house as “Hodge Podge.” No recipes required for “Hodge Podge.” And no photography, please.
“Here kids: We’ve got half an apple, some strawberry yogurt, two potatoes, a cheese stick and a dozen eggs that expired yesterday . Want catsup with that, honey?”
In less than 48 hours, I’ll be dining ocean-side. Everything tastes good ocean-side. Even “Hodge Podge” tastes good ocean-side. Maybe even beef would taste good ocean-side–but that may be pushing it.
So for those of you who will be home, enjoying the early days of summer, these favorite recipes of mine are for YOU. If you try them, let me know.
This first one is great as a main dish for a lunch or light dinner, or you can take it to a summer cookout as a side dish because it can be served at room temp. Last time I took it to a family potluck, my entire family wanted the recipe.
1 (1 lb) bag frozen broccoli, red pepper, onion and mushroom blend (if you can’t find that blend, it’s OK to use a little of each from separate bags. It doesn’t have to be exact and it can be veggies you like.)
1 (5.8 oz) Near East roasted garlic and olive oil couscous mix (they have a whole wheat one now, which would make this even better!)
¼ cup fat free Caesar salad dressing, divided
1 (10 oz) bag fresh spinach, thinly sliced or chopped
1 cup (4 oz) crumbled feta cheese
1. Combine water, frozen veggies and seasoning package from couscous in a large saucepan. Bring to a boil.
Protein: 11 grams (more if you use whole wheat)
Fat: 5.9 grams
Carbs: 35 grams
3 ½ cups low fat milk, divided (you can cut some fat and calories here by going with skim)
6 Tbs pesto, or more to taste (I buy mine jarred in the Italian aisle, but you can also find it fresh in the refrigerator section or make your own)
2 Tbs grated Parmesean Cheese, plus additional for garnish
1 tsp salt
¼ tsp ground black pepper
2 tsp olive oil
1 ¼ lb asparagus spears, tips cut off and reserved, spears trimmed and chopped into ¼ inch pieces
1 clove garlic, minced
16 no-cook lasagna noodles (I actually use whole wheat and cook them)
2 cups shredded Fontina or part skim mozzarella cheese divided1. Preheat oven to 350 degrees F.
Protein: 21 grams (more if you use whole wheat)
Fat: 17 grams
Carbs: 44 grams
Alright, alright. If you just can’t fathom dinner without meat and you want something that looks different and fancy, but really is NOT…try this:
Boneless, skinless chicken breast, one for each person
Your favorite Italian dressing
Your favorite bar-b-que sauce
Little wooden skewers soaked in water
1. Cut up boneless-skinless chicken breast into 1 inch cubes. Marinate half of them in Italian salad dressing and the other half in bar-b-cue sauce for a few hours.
2. Place cubes on little wooden skewers.
Even for those of us who would not be eating meat, were it not for the carnivores with whom we reside.
Have a great weekend!