Meatless March Meal #16: Mini-Pizza

Okay, this is the last post for Meatless March. I will write a reflection tomorrow. And technically this was after March ended. But Jordan got home so late last night and we didn't have any meat in the house {well, except steak, but it was too late to cook it}, and we had a lot of leftover English muffins, so we made some mini pizzas :)

Mini Pizzas

Ingredients: }} prep time: 10 minutes }} cook time: 10 minutes
English muffins
Shredded cheese
Tomato sauce {or tomato paste}
Toppings {we had onions and tomatoes}

1. Preheat oven to 350 degrees. Line cookie sheet with your English muffins (homemade recipe found here}. Spoon tomato sauce onto each muffin and sprinkle cheese on.

2. Cut up and add your toppings. Bake for 7-10 minutes or until cheese is melted. Eat and enjoy!

Meatless March Meal #15: Zucchini Spaghetti

I used to work at Pizza Factory, and while I worked there, I learned a few secrets. This one isn't really a secret, but it is very yummy. Have you ever heard of zucchini made into spaghetti? I hadn't until I worked there.

I have to admit, I did go out and purchase a special tool just to make it, but it only cost a few dollars. Plus, this recipe is really simple :) Anyway, here goes!

Zucchini Spaghetti 
{homemade apple sauce recipe found here}

Ingredients:

Zucchini/Yellow Squash

Tomato sauce

1. Use a peeler or a special peeler (which I cannot find online, but I bought mine at Macy's), or just cut into strips.

2. Instead of boiling the zucchini (which will be difficult to drain), boil the water and use a steamer to "steam" the zucchini. Spoon it onto your plate, add tomato sauce, and enjoy!

Meatless March Meal #15: Eggplant Parmigiana

I think I'd give this one a 6 out of 10, but only because I didn't cook it long enough. My husband said he loved it and would definitely have it again, but that we should have cooked it a little longer. And we probably should have cut it a little thinner. But alas, we did not, but fortunately, YOU can learn from our mistakes and hopefully make an amazing eggplant parmigiana!

P.S. This made a lot for the two of us, so expect some leftovers if you're only feeding 2 or 3 people. {Original recipe found here.}

Eggplant Parmigiana with Angel Hair pasta

Ingredients: }} prep time: 40 minutes }} Cook time: 35 minutes

2/3 c breadcrumbs

2 T Parmesan cheese

2 t Italian seasoning

1/2 t garlic powder

1 medium-sized eggplant

Salt

3 egg whites, beaten

3 c tomato sauce {recipe below}

Shredded mozzarella cheese

1 med onion, chopped

2 large cloves garlic, minced

Olive oil

Angel hair pasta, cooked

1. Preheat oven to 350 degrees. Spray a 13x9 pan and set aside. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder. Mix and set aside.

2. Peel skin from eggplant, and cut into 1/2" to 1/4" sized slices {we cut them too thick and didn't cook them long enough, so I would suggest closer to the 1/4" thicknesses}. Place them flat on a cookie sheet and sprinkle with salt. Wait 20-30 minutes for the eggplant to "sweat." {You can't really tell, but on the right picture, the eggplant has water droplets all over it--that's what it means to "sweat" the eggplant.}

3. Put the egg yolks in a small bowl and whisk for a minute. Then dip each eggplant slice into the egg yolks, into the breadcrumb mixture, and put them on a cookie sheet. Bake for 12-15 minutes on each side {flip once while in the oven}.

4. While your eggplants are cooking, it's time to make your tomato sauce! Heat olive oil in a deep skillet. Saute the onions and garlic until browned. Then add the tomato sauce.

5. Take your now-cooked eggplant and make a row on your 13x9 pan, pour half of the tomato sauce on top, and sprinkle with mozzarella cheese. Make another layer on top and pour the remaining tomato sauce on and sprinkle with mozzarella cheese.

As you can see, Jordan likes a lot more cheese than I do.

6. Bake for 10 to 15 minutes, or until cheese is melted and sauce is bubbling. Now would also be a good time to start that Angel Hair pasta {and peas and corn if you want those as well}.

Now all you have to do is serve it up and enjoy!

Meatless March Meal #14: Most amazing lentils ever!

This is probably one of my most favorite vegetarian meals ever! Seriously, it is really good and really good for you.

I would give this a 10 out of 10 and make it any day. Keep in mind that this recipe makes a lot, so be prepared for some yummy leftovers.

Slow Cooker Lentil Salad

Ingredients: }} prep time: 10 minutes }} cook time: 4-6 hours

Crock Pot:
2 c dry lentils {about the size of a small bag}
1 medium carrot, coined
1 medium onion, chopped
1 stalk celery, chopped {optional: I don't like cooked celery, so I omit it}
1 clove garlic, minced
1 chicken bouillon cube
2 T parsley
1 bay leaf
1 T salt
1/2 t thyme
1 can (28 oz) diced tomatoes

Salad:
Tortilla chips {we like corn tortilla chips}
Shredded cheese
Romaine lettuce {my husband likes it with spinach}
Ranch dressing {Hidden Valley is the bomb {dot} com}

1. Combine all ingredients in Crock Pot, and cook on HIGH for 4 hours or LOW for 6 hours.

2. Now for the yummy part: Layer crushed tortilla chips, a hearty serving of lentils, shredded cheese, lettuce, and drizzle some ranch on top

See? Easy as pie, errrr, salad :)

Meatless March Meal #13: Refried Beans without the refry

Okay, so this isn't exactly a meal, but it makes enough beans to make several meals, like this one. It's so good, plus, you know exactly what's in it!

Sadly, I do not have any pictures, but this is a pretty simple recipe.

Ingredients:
Dry pinto beans {how much depends on how much you want, just keep in mind that a little can make a lot.
1-2 Onions, chopped
Garlic, minced
Salt
Pepper


1. Soak beans for 12-24 hours in a large pot. {I think 12 hours would be just fine, but it won't hurt them to soak any longer.}

2. Drain beans and put into Crock Pot and cover with water. {Keep in mind that the beans should be completely covered with water and then an extra half inch or above the beans.} Cover beans with onions, garlic, salt, and pepper.

3. Cook on LOW for 12 hours or HIGH for 8 hours, or until beans are easy to mash and water is mostly gone. When finished cooking, mash the beans and they are ready for all sorts of dishes.

Meatless March Meal #12: Huevos Rancheros

This dinner was actually really good! I would seriously consider making this at least once or twice a month. And it's pretty a simple recipe. Jordan loved it as well. And needless to say, there were not any leftovers :) I think though, that it does make the perfect amount for 2-3 people. Of course, it can easily be made for more. 

Original recipe found here, but I changed it up a bit. So my recipe is different.

Huevos Rancheros

 

Ingredients: }} prep time: 25 minutes }} cook time: 10 minutes

1 1/2 c thinly sliced romaine lettuce

1 green onion, sliced

2 T fresh cilantro, sliced {optional: as in, we didn't have any cilantro and it still tasted fab}

3 t olive oil

2 t lime juice

Salt {just a pinch or so}

Pepper {just a pinch or so}

2 c Refried beans {recipe to follow}

Salsa

6" corn tortillas {we had 8}

Shredded cheddar cheese

4 eggs

1. Preheat oven to 400 degrees.  Combine romaine, cilantro, green onion, lime juice, salt, and 1 t oil. Combine beans and salsa in a separate bowl. Put just enough salsa in to make it a slightly runny consistency--maybe a 1/4 to 1/2 cup {but to your liking is best}.

2. Coat tortillas with cooking spray on both sides. Place tortillas on a baking sheet, overlapping just barely.

3. Spoon the bean & salsa mixture onto the tortillas, and sprinkle with cheese {however much you like}. Then bake for about 10 minutes, or until beans are hot and cheese is melted.





4. While your tortillas are cooking, crack your eggs into a skillet, without breaking any of the yokes. Cook for about 5 minutes, flipping once when the eggs are cooked on the bottom.

5. Assemble two tacos, one egg, and a portion of the lettuce mixture onto your plate. Eat and enjoy!

Meatless March Meal #11: Shepherd's Pie

Okay, so this dish might not win any beauty pageants, but my husband LOVED it! He gave it a 9 out of 10. {Just FYI, this scale is based on meals this month, not food in general, so maybe in real life it's like a 7ish.} I thought it was okay. I probably would have liked it better if it didn't have kidney beans {I learned that I don't really like kidney beans all too much}.

Also, it's a pretty straight forward recipe. {Original recipe found here.}

Vegetarian Shepherd's Pie

Ingredients: }} prep & cook time: 25 minutes }} bake time: 15 minutes

Olive oil

1 med. carrot, coined

1 med. onion, chopped

Celery {optional: I don't like cooked celery, so I omitted it}

1 clove garlic, minced

1 can kidney beans, drained {you may consider using black beans if you're not a fan of kidney beans}

1 can diced tomatoes {I used Hunt's Fire Roasted Diced Tomatoes again, super bueno}

1/2 c frozen corn

1/2 c frozen peas

1-2 c vegetable broth

1/4 c flour

3-4 c mashed potatoes {we used leftovers from our Rosemary-garlic mashed potatoes}

Shredded cheese

1. Preheat the oven to 350 degrees. Heat olive oil {about 1 T} in a skillet. Add carrots and saute until soft. Next, add onions and garlic. Saute until soft and smelling yummy.

2. Add beans, tomatoes, corn, peas, and broth. I know the recommendation on the amount of broth to add is vague, but I would suggest adding a little bit at a time until it's a little bit more liquid-y than desired consistency. The original recipe calls for 2 cups, but I thought that was a bit much. Cook until peas and corn are cooked.

3. Mix some water with your flour until it's a "smooth paste." I took this to mean, not too thick, but not too runny. {I know the picture kind of looks like baby spit up, but I promise it's just water and flour!} Pour the flour mixture into the skillet to make your "gravy." Stir it in until it reaches desired thickness.

4. Pour your mixture into a 9x9 pan {or 13x9 if you like}, and spread the mashed potatoes over the top {that's the hard part, but you can do it!}. Sprinkle some paprika on top for a nice garnish {as you can see, the garnish did nothing for this ugly dish, but at least it tasted good!}

5. Bake for 15-20 minutes or until mixture is bubbling {underneath the potatoes}. Eat and enjoy!

Meatless March Meal #10: Black Bean & Rice Skillet

Man, I am behind on these posts! I will have to post a couple a day to catch up. But here's a dish we had a couple days ago. I actually thought it was really good and would definitely make this one again. Jordan gave it an 8 out of 10. I think I would give it a 9 at least. But I really like black beans :)

Plus, this one is super easy and quick to make. {Original recipe found here. My recipe is slightly different since I don't like instant rice}

Black Bean & Rice Skillet

Ingredients:}} prep time: 15-20 minutes }} cook time: 10 minutes

1 med Zucchini (or Yellow Squash. Remember how we made that grilled zucchini? Yeah, we I forgot to save one for this dinner...oops :) The yellow squash was just as good though}

1 green pepper

1 can (16 oz) black beans, drained

1 can diced tomatoes {The original recipe calls for Hunt's Fire Roasted Diced Tomatoes, and I would recommend them! They were very good}

1 c white rice, cooked

1/2 c shredded cheese {we used a Mexican blend because that's what we had, cheddar, Monterrey Jack, or any white/yellow cheese blend would probably be good}

1. Cut zucchini {or yellow squash} and green peppers into small, bite-size pieces. Put 1 T into a skillet and heat. Add zucchini {or yellow squash} and green peppers when the oil is heated. Saute the squash and green peppers for about 5 minutes, continually stirring. {Now would also be a good time to start cooking your rice if you're like most people and don't happen to have precooked rice lying around.}

2. Add the beans and diced tomatoes {I wouldn't recommend draining the tomatoes, I think they add a nice flavor}. Cook for about 5 to 7 minutes, continually stirring.

3. Add rice and stir it in. Add cheese and stir until melted. Eat and enjoy!

And voila! You have yourself a super yummy, vegetarian dinner!

Meatless March Meal #9: Grilled Zucchini

For our Sunday dinner this past week, we didn't really do anything too fancy. We just had grilled zucchini & grilled asparagus, fresh garden salad, and rosemary-garlic mashed potatoes {yum!}. It was so healthy and delicious and we both left dinner feeling so good.

Grilled Zucchini & Grilled Asparagus

Ingredients }} prep time: 5 minutes }} grill time: 5-10 minutes

Olive Oil

Kosher salt {you can use regular salt, but kosher salt is much better}

Asparagus

Zucchini, quartered

1. Pour olive oil and salt into ziploc bag with zucchini and asparagus. Shake bag until the asparagus and zucchini and asparagus are covered with salt and oil.

2. Grill the vegetables {asparagus for about 5; zucchini for about 10}. 

 Rosemary-Garlic Mashed Potatoes

  

Ingredients }} total time: 30 minutes (approx)

Potatoes {we used 8 yellow potatoes and it made a lot}

Crushed garlic

1 T rosemary

1 t baking powder

Warmed milk

1. Boil potatoes until soft. Drain. Put into mixer safe bowl {aka, not a pot with stuff that can come off}

2. Pour baking powder, garlic, and 1/4 c warmed milk into bowl. Use hand mixer until mashed and creamy. Add more milk if you so desire {I probably ended up using 1 1/2 cups, but that is a total guess, but it was very good}. Once potatoes are creamed to your liking, add rosemary {I just poured some in, I didn't measure, so this is a guess as well, but you don't need a lot!!}

Garden Salad

  
Ingredients }} total time: 10 minutes
Romaine lettuce
Tomatoes
Onions
Carrots
Cucumbers
Any other vegetable you like

1. Cut up all ingredients, put in a bowl, and serve {easiest recipe ever :) }

Meatless March Meal #8: Vegetarian Pot Pie

My husband love chicken pot pie. I was going to just make potato pot pie instead, but I found this recipe and decided to give it a try. It wasn't bad. I think I used a little too much liquid, so this is my updated, suggested version.

I think I would give it an 8 out of 10. Maybe better if I make it less liquid-y next time.

Vegetable Pot Pie
{It's hard to see, but we made this on St. Patty's day, so I threw on a little tribute to that}

Ingredients }} preheat to 400 degrees }} prep time: 30 minutes }} cook time: 20-30

1 T butter

6 C vegetables {I used red peppers, tomatoes, spinach, onions, and zucchini}
1 clove garlic, minced
1/4 C flour
1 1/2 - 2 C warm vegetable stock {the original recipe says 3 C, but that was way too much}
1/2 t Thyme
Salt & pepper
Pie Crust {I use the Pillsbury stuff}

1. Dice all your vegetables into small bite size pieces (or smaller). Heat a skillet and stick the butter on there to melt.



2. Then toss in all your vegetables and garlic. Cook for about 5 minutes.



3. Sprinkle on the flour and stir it in for two minutes. Next, slowly pour in the vegetable stock. Stir until it thickens. Just be careful not to pour in too much liquid.


4. Pour your vegetable mixture into the pie crust and bake at 400 degree F for 20-30 minutes or till the crust is browned. And make sure you poke some decorative holes on the top {okay, they're not just decorative, you need the holes}.

Happy St. Patrick's Day!