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!

Meatless March Meal #7: Navajo Tacos

This is seriously the easiest recipe ever! I don't know if you have ever had the tastiness that are Navajo tacos, but they are so good {this is because my taste buds LOVE fried dough}. Plus, since they are just like tacos {almost}, you can have whatever toppings you want!

Mini Navajo Tacos

Ingredients
Frozen dinner rolls
Refried beans
Shredded cheese
Onions (green or red, we used both)
Avocado
Tomato
Lettuce
Salsa
Sour Cream

1. Take the dinner rolls out and let them thaw on a greased cookie sheet. It should only take a couple hours, and you don't have to do anything.


2. When they've thawed, flatten and fry them in oil. It was SO easy, I was kind of surprised actually. Just put them in, flip them over after about 20-30 seconds and wait until they've browned on both sides.


3. Put the ingredients on in the order you like. This was mine: refried beans, cheese, avocado, tomatoes, onions, salsa, lettuce, and finally sour cream.

{This is what it looks like when you're done....oops! I mean when I'm done :)}

Plus, if you have any extra, you can throw some butter & honey on it. Or anything else you like on fried dough {strawberries & cream, confectioner's sugar, cinnamon & sugar, etc}

Yum!

Meatless March Meal #6: Butternut Squash Soup

I have been on a search for the perfect Butternut Squash soup since I got married. I don't know why, but I am very particular about my soups, and I have yet to find the perfect butternut squash soup. But I think this one is close. I think I just added too much curry.

However, I would still give a 7 out of 10. Better if I hadn't added too much curry powder. But it's actually really good on rice.

Curried Butternut Squash Soup

Ingredients 6-8 servings }} prep time: 20 min }} cook time: 4-5 1/2 hours

2 lbs. butternut squash, peeled, seeded, and cubed
1 firm apple, peeled, seeded, and chopped
1 yellow onion
5 C vegetable stock/broth
1 T curry powder (maybe a little less)
1/4 t ground cloves
salt & pepper
1. Combine squash, onion, and apple in Crockpot.

2. Mix together vegetable stock, curry, and cloves in a separate bowl. Pour into Crockpot and cook on LOW for 5 - 5 1/2 hours or HIGH for 4 hours.

3. After done cooking, process in blender for a few seconds until desired consistency.
4. Eat and enjoy! {And if you don't like it as a soup, put it over rice. If you're planning on doing it over rice, consider using less vegetable stock to make it a little thicker}

Meatless March: Lunch!

Sometimes I make my husband eat leftovers for lunch. Sometimes I make him a PB&J sandwich. And sometimes I make him this :)

Veggie Cream Cheese Sandwich

Ingredients
Cream Cheese {I used Chive & Onion)
Cucumber
Tomatoes
Green peppers
Avocado
Spinach
1. Spread cream cheese on bread. Cut up veggies and make sandwich. The end.

Pretty easy and pretty tasty. Jordan thought it would be good with cheese too, so if you love cheese, I'm sure it would be great with some.

Meatless March: What about the other days?

Some of you may be wondering. What are you eating on the days you haven't posted a new recipe? Are you secretly eating meat and just not telling us?

Well, here is your answer! I am not secretly eating meat :) Since there's only two of us, we often have leftovers {lots of leftovers!}, so those become our meals generally at the end of the week. Also, we occasionally go out. But we still haven't eaten meat. Correction: I still don't eat meat :) {The husband may have eaten meat a few times while I was out of town for the TxSC blogging conference--more on that to come.}