Tag Archives: Vegetarian

Greek Salad Focaccia

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Greek Salad FocacciaVegetarian Thursday was delightful yesterday. I made possibly one of my favorite veggie dinners ever, plus it has the added bonus of being super easy and requires absolutely no cooking. I foresee this becoming one of our summer staples, I am already planning to have it again soon because it was just that good! In other news, 2 out of 3 kids, have finished there homeschooling for the year, 1 more to go and then time for our summer vacation! Yay, after all the hard work my kids put in this year, we are ready for a big break!

Recipe from Southern Living What’s for Supper

  • 1 store-bought focaccia bread, cut in half horizontally
  • 2 1/2 cups mixed greens
  • 1/2 cup thinly sliced red onion
  • 3 Tbsp. shredded feta cheese
  • 1 Tbsp. each olive oil and lemon juice
  • 1/8 tsp. cayenne pepper

1. In mixing bowl toss together all ingredients except bread. Open bread, place salad on bottom half, replace bread lid and cut into sandwich sized serving pieces.

2. Eat and enjoy!

Creamy Alfredo

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Linguini AlfredoShopping at Costco  is great, you get to try samples while walking down the aisles, and I find they have neat stuff not usually found at other grocery stores. I guess that can be said of most grocery stores actually, everybody stocks a few things hard to find elsewhere. After a Costco shop you have the inevitable “what should I do with all these leftover ingredients”. Sometimes buying in bulk just leaves you in a quandary. Case in point when I bought a three pack of cream cheese, we usually use about 1 every couple of months, not one of my kitchen staples that’s for sure. I used up two making my hubby some cherry cheese tarts. One left , what to do. I was looking through one of my favorite cookbooks The Great American Brand Name Cookbook and found an alfredo recipes that uses up one block of cream cheese. Plus, I could use some of the huge bag of Costco sized broccoli as a side dish , perfect!

  • 1 (8 ounce) pkg cream cheese
  • 3/4 cup grated parmesan cheese
  • 1/2 cup margarine ( I used butter)
  • 1/2 cup milk
  • 8 ounces fetttucini, cooked, drained (I used linguini)

1. Cut cream cheese into cubes. Place in medium-sized saucepan along with parm cheese, margarine and milk. Stir over medium low heat until all cheese and butter has melted and you have a creamy sauce. (all the chunks should be gone).

2. Toss with pasta.

3. Eat and enjoy!

 

Bean Burrito Pie

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Bean Burrito PieLast night was our usual vegetarian Thursday. I make vegetarian for my bestie, however I really like having vegetarian once a week. For one thing, not buying meat for every meal really does help the grocery budget out, although we very rarely have meat for lunch, even rarer for breakfast. It also gives our tummies a bit of a meat break. We have found that the kids and I usually really enjoy the vegetarian meals that we make too! They are always yummy! This one was a hit, although the girls thought it a wee bit spicy because of the jalapeno. I am gradually starting to add a little spice to our dishes, in an effort to get them used to it. My son has really been enjoying eating spicier food, top with a dollop of sour cream and it’s a meal made in mouth heaven.

Recipe very slightly adapted from Allrecipes

  • 3/4 cup white rice
  • 1 1/2 cup water
  • 1 Pkg (12 ounce) soy burger crumbles
  • 1 can (28 ounce) diced tomatoes
  • 2 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 pkg. taco seasonings
  • 2 large flour tortillas
  • 1 can vegetarian refried beans (14 ounce)
  • 2 fresh jalapeno peppers
  • 1 1/2 cups salsa, divided
  • 3 cups grated cheddar cheese
  • Sour cream

1. Bring water to a boil, add rice, cover and reduce heat to low. Cook for 20 minutes. Fluff.

2. While rice is cooking, place soy burger crumbles, diced tomatoes, chili powder, cumin, and taco seasonings, in large skillet, bring to a boil and simmer for 10 minutes.

3. Spray 2 pie plates with cooking spray. Lay one tortilla in each. Top each tortilla with half of each refried beans, rice, jalapeno,  soy burger mixture, salsa and cheese.

4. Bake for 15 minutes at 375 degrees. Remove from oven and cut into slices. Top each slice with dollop Sour Cream.

5. Eat and enjoy!

 

 

Vegetarian Stuffed Peppers

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Stuffed PeppersHere is a recipe that I made last Thursday for Vegetarian night. It was so good I made it again on Saturday, and have plans to make it next week too. A new favorite for sure that is quite easy and most of the ingredients you will probably already have in your house. I did make it with the feta called for in the recipe both times, but I really think it would be good with any cheese, so feel free to use what you have on hand. Next time I may even sprinkle a bit extra on top. You can never have too much cheese after all!

Recipe from Allrecipes

  • 1 cup water
  • 1/2 cup Arborio Rice
  • 2 Green Peppers, seeded and halved
  • 1 Tbsp olive oil
  • 2 green onions, thinly sliced
  • 1 tsp dried basil
  • 1 tsp Italian seasonings
  • 1 tsp salt
  • pinch of pepper
  • 1 large tomato diced
  • 1/2 cup feta cheese

1. Pre heat oven to 400 degrees. Arrange peppers cut side down on a greased baking pan. Bake for 30 minutes, until peppers are browned.

2. While those are in the oven, start your water boiling. Add rice, reduce heat to simmer and cover, stirring occasionally for 20 minutes.

3. Heat olive oil in small skillet, add green onions and all seasonings and cook until onions are tender.

4. Mix together cooked rice, green onions/oil mixture, tomato and cheese. Stuff cooked peppers and return to the oven for 5 minutes.

5. Eat and enjoy!