Category: Vegetarian

Tomato Basil Pasta Salad

Pasta, Salads, Vegetarian

I love cold pasta salads! They are so many combinations of ingredients you can add.  Homemade pasta salad is easy, but there are a lot of great boxed mixes out there to have in your pantry for those nights when you need something fast to throw together. Publix had a BOGO deal on Suddenly Pasta Salads. They have lots of different flavors, but I stuck with Italian. I have tons of cherry tomatoes and basil in my garden, so I thought it we be perfect to add them in the pasta. Then I found a can of black olives, some pine nuts, and a hunk of mozzarella that I cut in to bite sized pieces. Perfection!

008

Veggie Threesome-Roasted and Spicy Radishes, Carrots, and Kale

Side dishes...veggies, Vegetarian

Hello again! I just got finished eating a plate full of veggies. Trying to use up my veggies from the farmer’s market. Tons of kale left over still. Let me know your favorite way to make it!

 

Oven Roasted Rainbow Carrots and Radishes

Cut the stems and roots off cleaned carrots and radishes. Add to cookie sheet and coat with olive oil, salt, and pepper. Roast for 20 minutes on 425 or until veggies are fork tender.

006

008

Pan Sauteed Kale with Red Pepper Flakes

Take a few large handfuls of kale. Pull of stem and chop. Add to a few tablespoons of olive oil and cook down with about a teaspoon or so of each salt, pepper, and red pepper flakes. Spicy and a bit crunchy. Love!
003

Enchilada Night!

Beef, Mexican, Vegetarian

Hey guys! Hope you all had a great Monday. Today we took our weekly trip to the library. Lots of fun looking for books for the girls to read. Becca is devouring The Magic Tree House and Ivy and Bean books. Katie is still learning to read; she still has a bit to go, but she loves when I read to her. I make her read words I know she knows and reread the pages to me when I know she won’t get frustrated.  I mean, she just turned 6 and is going to 1st grade in the fall, so I know she will catch on fast and love reading books like the rest of her family!

Later we went to the local city park water fountain. Lots of fun! Then we cooled off with some smoothies.

006

 

We came home and had some down time. Later in the afternoon we went to the pool for a few hours. It was so nice and relaxing. The water was so refreshing. Soon, it will be like bath water.

We came home and I made another family favorite… enchiladas! I always like to change it up a bit. I made a beef and a bean version. Here is how I made them this time.

Beef Enchiladas

Ingredients

1 pound ground beef
1 can chopped green chilies
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
8-12 tortillas (corn or flour)
1 large package of shredded cheese-Mexican Blend-
1 large container of Enchilada Sauce (once I made my own…it tasted wonderful, but it was a pain in the ass to make. Now I stick with the can.)

Directions
Add your seasoning and green chilies to the beef as you cook it. Cool.
Heat oven to 350
Spray pan with non-stick spray
Put a small amount of enchilada sauce on the bottom of the pan.
Make your enchiladas- fill with spoonful of beef and cheese
Add enchilada sauce on top followed by lots of cheese…
Cook for 25 minutes or until cheese is melted.

018

Bean and Cheese Enchiladas

Ingredients

1 can refried beans
4-6 tortillas (corn or flour)
1 package of shredded cheese-Mexican Blend
Enchilada Sauce

Directions
Heat oven to 350
Spray pan with non-stick spray
Put a small amount of enchilada sauce on the bottom of the pan.
Make your enchiladas- fill with spoonful of beans and cheese
Add enchilada sauce on top followed by lots of cheese
Cook for 25 minutes or until cheese is melted.

019

Empty Plate Club
020

Cannelloni Beans and Veggie Lasagna

Pasta, Vegetarian

Happy Saturday! Yesterday I did this…
005

Today was amazing! The girls had an awesome birthday party at a horse stable.
008

030

039

For dinner, I told the girls they could have breakfast for dinner. That ended up being cheesy scrambled eggs and frozen waffles. I made this for me and my friend who came over last minute. I used random ingredients in my fridge, pantry, and garden. I hope you always have some random ingredients to make a magic dinner! =)

Cannelloni Bean and Veggie Lasagna

Ingredients
2 carrots – sliced
1 small onion – chopped
2 Garlic cloves – minced
1 handful of cherry tomatoes, sliced in half
1 pepper; 1/2 red, 1/2 yellow pepper, chopped
1 can chopped green chilies
1 small can diced tomatoes
1 can crushed tomatoes
2 tablespoons tomato paste
1-2 squash, sliced
1 handful of fresh herbs, sliced sage, basil, marjoram, oregano
1 small can Cannelloni beans- rinsed and drained
9 No-boil lasagna noodles
1 small package mozzarella cheese

Directions

Add all veggies (except squash)in a large pan and cook down for about 5 minutes. Add in your tomato paste. Mix well and let cook for about 3 more minutes.
Add diced and crushed tomatoes. Mix well.
Add herbs and salt and pepper to taste.
Layer sauce, sliced squash, pasta, and cheese to pan
Cook at 350 for 20 minutes until cheese is brown and bubbly…

060061

Clean Out the Fridge- Veggie Pasta

Leftovers/ Freezer Meals, Pasta, Side dishes...veggies, Vegetarian

Evening guys! Hope everyone is having a spectacular week! 8 more days of school!!!! Monday night I made pasta with some leftover sausage and mushrooms and a random jar of marinara I spied in the cabinet. Something kind of like this, except with jarred sauce…https://funfoodiefamily.com/2013/09/30/spaghetti-with-mushroom-and-meat-sauce/
I have to say that whole wheat pasta is slowly becoming a family favorite. No one really notices the difference! I can eat just enough to fill me up and still feel great all during my yoga class.

Tonight the hubby made some fish sticks and fries. I had him time it so they would be ready when I got home from my Zumba class. There were not very many fish sticks, so I heated up a couple of veggie burgers in a pan while I cooked the Steam-fresh frozen corn. The girls gobbled up their dinner. Success!

As I was cleaning the kitchen, I decided to make something for lunch using some things in the fridge; leftover spaghetti, sliced mushrooms, an onion, a bag of snow peas, leftover corn, sun-dried tomatoes, and some pine nuts.

So I cooked the mushrooms and onions for about 10 minutes. Then I added the snow peas and corn.
001

Then I added the pasta and mixed it up with the sun dried tomatoes, and pine nuts. I topped with grated Parmesan cheese. Delish! 002

003