veggie – Fun Foodie Family

Cannelloni Beans and Veggie Lasagna

Happy Saturday! Yesterday I did this…

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

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…

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.

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

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…

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

Top with enchilada sauce and more cheese…

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

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

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.

EASY Yummy Veggie Lasagna

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

Here is another vegetarian meal brought to you by my farmer’s market veggies. I made a huge pan, knowing full well that I am the only one eating it. Whatever is leftover in a few days will go straight to the freezer for future consumption.

This lasagna was super easy to make. Store bought sauce, pre-shredded cheese, no boil pasta, and lots of sliced veggies. I threw this together in less than 10 minutes, baked for about 45 minutes until the cheese on top was bubbling and starting to turn brown. The end product was super cheesy yet still light and full of summer flavors! You can mix and match your sauce and veggies and even add in ground meat if you want to make it non-vegetarian. Or serve it as a veggie side pasta to some chicken parm etc.

EASY Yummy Veggie Lasagna

Ingredients
jarred sauce- I used a mixture of alfredo and vodka sauce. I find that for lasagna 1 container of thick sauce is never enough, so I experimented with 1 regular sized Vodka Sauce and 1 small jar of light mushroom alfredo sauce. Perfect amount! I love making different homemade pasta sauces, but I love the convenience and ease of a jarred sauce. I try to keep a couple in my pantry for quick dinners.

1 small bunch of kale, chopped- just the leaves- the ribs and stems are too fibrous to chew-
1 large or 2 small summer squash, sliced
2-3 summer tomatoes- I used one large yellow and 1 small red
1 package of no cook lasagna
1 pound of shredded mozzarella

Directions

Preheat oven to 350
Spray large oven safe casserole dish
put a bit of sauce spread on the bottom
add kale, then some cheese, then pasta, add sauce
add squash, then some cheese,then pasta, add sauce
add tomatoes, then some cheese, then pasta, add sauce

Bake for 45 min-1 hour until cheese is bubbly and brown. That combo of the mushroom alfredo and vodka sauce is unbelievable. It is rich and creamy, yet somehow still manages to feel light and delicate. It pairs perfectly with the veggies, which just kind of melt into the pasta and sauce. This is an awesome recipe to use some pretty amazing farmer’s market ingredients. I hope you give it a try!