Category: Vegetarian

Cheater, Cheater, Veggie Lasagna Eater

Pasta, Vegetarian

Black History Luncheon Tomorrow
I was going to make my meaty lasagna or baked ziti, but after seeing the crazy list of meat and bacon laden veggies, I thought I might at least bring a relatively healthy vegetarian dish. Here is the SUPER EASY recipe. I am also bringing some Crock Pot BBQ Pork(pork butt in the crock pot all day then mixed with sweet honey BBQ) and Asian Veggie Noodles (lo mein stir fried with broccoli, corn, green beans, water chestnuts, and bamboo shoots).

Easy Veggie Lasagna

Ingredients

1 package no cook lasagna noodles
2 jars mushrooms, drained
1 large package shredded mozzarella cheese
6 slices Provolone Cheese
1 container of your favorite marinara sauce
1 can diced tomatoes

Directions

Preheat oven to 350
Spray lasagna pan with no stick spray
In a large bowl, mix jarred sauce, tomatoes, and mushrooms
Line bottom of pan with a thin layer of sauce mixture
Layer pasta, shredded mozzarella, and sauce until pasta runs out, about 4 layers
To the top layer, add sauce, the provolone and remaining mozzarella
Cook about 30 min. or until top is bubbling.
019

Cheesy Mushroom and Sun-dried Tomato Lasagna

Pasta, Vegetarian

It has been awhile! Last week was pretty crazy. I cooked Sunday and Monday from the meal plan..Sunday I posted. Monday was a repeat. Tuesday I had an impromptu date night with the hubby. Wednesday I pan sauteed some chicken thighs. The girls ate them with leftover mac and cheese and corn, and I added mine to my leftover pasta from Tuesday’s date night (angel hair with artichokes, tomatoes, and capers).

Thursday was Chinese night; delivery and wine with one of my BFF’S from college. We try to get together at least once or twice a month. Last night the family went out for Mexican. I got 2 things; a veggie quesadilla loaded with mushrooms, peppers, squash, and onions and a cheese stuffed poblano. Oh, and a giant margarita!

001

Tonight it is just the me and my little girls. I had planned on making this for myself on Tuesday.  Since I already had the ingredients in my pantry, I thought I would go ahead and make it tonight instead of just eating cereal. This is a super easy throw together meal!

Cheesy Mushroom and Sun-dried Tomato Lasagna

Ingredients

1/2 box of no bake lasagna noodles

1 jar Alfredo sauce

1 jar sun-dried tomato pesto

1 container sliced tomatoes

1 large pouch of shredded Italian cheese

Directions

Take a Pyrex and spray the bottom. Put a layer of Alfredo sauce and a tablespoon of sun-dried tomato pesto. Add pasta, another layer of Alfredo sauce, a tablespoon of sun-dried tomato pesto and a handful of mushrooms and shredded cheese. Repeat the process until you run out of room.  Bake at 350 for 30 minutes or until top is bubble and golden brown. 011 012

Kid approved! Excuse Katie’s eye…she had a bit of a fight with a bookshelf on Thursday. Her eye looks much better..014

Easy Green Chili, Bean, and Cheese Burritos

Girls' Night Out/In, Mexican, Vegetarian

5 ingredient Easy Meal… Tortilla, refried beans, cheese, green chilies, and enchilada sauce…

001

Put some enchilada sauce on the bottom of your pan. Start layering…tortilla, beans, cheese, chilies…fold, etc.

004005

Top with enchilada sauce and more cheese…006

Bake at 350 for 25 minutes or until the cheese it nice and bubbly…

007

Eating up all the chips in the house cheering for the Seahawks…Good game tonight!009

Veggie Fettuccine

Leftovers/ Freezer Meals, Pasta, Vegetarian

So tonight the girls had dinner with the grandparents, while I went to yoga. When I was in shavasana (total relaxation pose), I was thinking of what I could make for dinner when I got home. I was totally relaxed and zen. My body was loose and stress free. Then my stomach growled and I knew feeding it pasta would be the only choice. This was yummy, and I will be taking the leftovers to lunch tomorrow.

Veggie Fettuccine- I cleaned out my fridge and cabinet for this one. Please use what you have and be inspired by this recipe!

3/4 box fettuccine

3 carrots, sliced

1 small onion, chopped

2 cloves of garlic, minced

3/4 can black olives, sliced (the girls ate the rest)

1 can diced tomatoes

3 tablespoons tomato paste

1 tablespoons red pepper flakes

1 tablespoon Italian seasoning

olive oil- about 1/3 cup or so…use your judgement

1 teaspoon pepper

salt if needed—-olives are super salty, so don’t overdo it

Directions

Add a few tablespoons of olive oil to a med heat pan. Add your carrots and onions. Cook about 5 minutes. Add your garlic and tomato paste. Stir and cook 2 minutes. Add your black olives, red pepper flakes,  Italian seasoning,  and a bit more olive oil if needed. Cook about 5 minutes or more.

Meanwhile, cook your pasta in salted water just under done. Add to sauce and cook long enough to mix pasta in sauce and cook a few more minutes. Add a splash of that starchy cooking water. veggiepasta

Spicy Veggie Couscous

Asian, grains, potatoes, Side dishes...veggies, Vegetarian

Hello again! So I was thinking about what I wanted to take for lunch tomorrow. Today I ate a  whole wheat wrap with spicy chicken, spinach, and hummus  from my school.  I added a bit of  Light Ranch (the only kind they have) to the mix. It was actually pretty tasty. I would get that again! The menu tomorrow is not very promising, although they do have a veggie burger. Unfortunately, by the time I get to the veggie burger, it is  pretty cold and stale. I don’t think many middle school kiddos choose it. Who can blame them…

So tonight I had some couscous left over at dinner. I also had half of both a yellow and orange sweet pepper, 1 jalapeno, 1 sweet onion, 1 small head of broccoli, and 2 cloves of garlic leftover from last weeks groceries. I chopped up all the veggies and cooked them in a bit of peanut oil for about 10 minutes. Then I added the couscous and a bit of soy sauce and pepper to add a bit of flavor. I stirred well, and cooked for another 5 minutes. Now I have a yummy lunch for tomorrow! =)

008