Tag: vegetarian

Running Buddies and Semi-Homemade Pasta Salad

Pasta, Salads, Vegetarian

Hey guys! So last night I had a craving for pasta salad. I had just left a very fulfilling and kinda weird Girls on The Run practice. It was our last practice before the big 5k this Saturday. A couple of girls and I led the pack. We had just circled the school almost 4 times (about 2 miles). We were on track to probably run another 2 laps before practice ended; another mile to almost complete a 5k. Then the fire alarm of the school sounded. We stopped and everyone was in a bit of a panic. What do we do? Everyone in the building had to evacuate. We were almost at the front, so I asked them to run the rest of the way with me. They were in and we ran our hearts out. It was awesome!

On the way home, I really wanted pasta. Then I thought about veggie pasta. But I was so hot, so maybe I wanted something cold? OHHHHH, pasta salad, just like in the summer!!! I thought of last July 4th when I made an awesome pasta salad that everyone loved and gobbled up…https://funfoodiefamily.com/2014/07/05/make-it-your-own-boxed-pasta-salad/ So I made this, except I added sun dried tomatoes and feta cheese. SO GOOD!!!!!!

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One Pot Veggie Orzo

One pot meal, Pasta, Vegetarian

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Veggie Orzo

Ingredients

3 tablespoons of olive oil
2 carrots, chopped
3 stalks of celery, chopped
2 handful of mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1/2 container of cherry tomatoes, cut in half
3/4 quart of veggie stock
1/2 cup orzo
2/3 cup Parmesan Cheese
salt and pepper to taste

Directions

Heat pan on med heat and add olive oil.
Add the veggies and cook down until soft, about 6 minutes.
Add seasoning, orzo, and broth. Bring the broth to a boil and add the orzo.
Cook until orzo according to package time.
Add cheese.
Stir well. Add more seasoning and cheese of needed.

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!

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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

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! =)

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