I've been a terrible blogger! So much for my weekly postings w/ a full menu! Life has been a bit too hectic!
Anyways, here's a few more meals to give you some ideas :)
Stirfry over rice (beans for protein)-I haven't been much into tofu these days.
Black beans and Rice in tortilla
Pizza-homemade with veggie toppings (I think we have a green pepper and some onions in our fridge!)
Grilled cheese
Pizza Bagels, green beans
Baked Ziti (I have one frozen from last time-yum & easy!)
Thursday, December 9, 2010
Thursday, December 2, 2010
More Meals :)
So I'm kinda slacking this week! I've been so exhausted and we had a nice time enjoying our long Thanksgiving weekend :).
Here are a few meals that we had this week. Since tomorrow is payday (yay!) I'll be making new meals for then :). I'm trying to make them a bit more simple these days!
Pizza Bagels (veggie & cheese), green beans
Fake "Chick'n" sandwiches with cheese, roasted butterling potatoes, salad
Fettetuni Alfredo with broccoli (homemade sauce), garlic bread
Spaghetti Squash Mexicana (Vegan), green beans
The Spaghetti Squash recipe is from Veganomican which is an amazing cookbook! Everything is amazing :).
Here are a few meals that we had this week. Since tomorrow is payday (yay!) I'll be making new meals for then :). I'm trying to make them a bit more simple these days!
Pizza Bagels (veggie & cheese), green beans
Fake "Chick'n" sandwiches with cheese, roasted butterling potatoes, salad
Fettetuni Alfredo with broccoli (homemade sauce), garlic bread
Spaghetti Squash Mexicana (Vegan), green beans
The Spaghetti Squash recipe is from Veganomican which is an amazing cookbook! Everything is amazing :).
Saturday, November 20, 2010
Meal Plan beginning 11/21/2010
Happy Thanksgiving Everyone!! We're celebrating with a friend and making some of the dishes (all vegetarian of course).
We ate leftovers a couple of times (we had so many!!) so we have two leftover recipes, but I'm just going to take the French toast one off, so we have one repeat from last week. Oh and LOTS of salad. I ordered 2 heads lettuce in my co-op and they're HUGE!
Meals for this week:
Greek Stuffed Zucchini, Green beans with lemon and garlic
Vegan Fajitas, salad (vegan)
Broccoli Tortellini Casserole, salad
Eggs with toast, fruit salad
Thanksgiving
Leftovers (Thanksgiving)
Leftovers (Thanksgiving) or something light like grilled cheese, cereal, etc.
For Thanksgiving this year I'm making:
Veggie Meatloaf (cook lentils according to package instructions... I always use more too)
Cheesy Potatoes (altered to be veggie)
Veggie Gravy (I have packets from another co-op I'm in)
Rolls (breadmaker)
Cranberry stuff
Stuffing (just using veggie stock instead of chicken stock)
Pumpkin Pie
Sparkling Cider
Appetizer: Cheeseball and crackers
We ate leftovers a couple of times (we had so many!!) so we have two leftover recipes, but I'm just going to take the French toast one off, so we have one repeat from last week. Oh and LOTS of salad. I ordered 2 heads lettuce in my co-op and they're HUGE!
Meals for this week:
Greek Stuffed Zucchini, Green beans with lemon and garlic
Vegan Fajitas, salad (vegan)
Broccoli Tortellini Casserole, salad
Eggs with toast, fruit salad
Thanksgiving
Leftovers (Thanksgiving)
Leftovers (Thanksgiving) or something light like grilled cheese, cereal, etc.
For Thanksgiving this year I'm making:
Veggie Meatloaf (cook lentils according to package instructions... I always use more too)
Cheesy Potatoes (altered to be veggie)
Veggie Gravy (I have packets from another co-op I'm in)
Rolls (breadmaker)
Cranberry stuff
Stuffing (just using veggie stock instead of chicken stock)
Pumpkin Pie
Sparkling Cider
Appetizer: Cheeseball and crackers
Saturday, November 13, 2010
Meal Plan beginning 11/14/2010
Well we didn't get to two of our meals from last week so they're on the menu for this week :).
This weeks meals:
French toast with fresh fruit topping (your choice), eggs (optional)
Baked ziti with roasted peppers, lettuce salad with homemade croutons
Greek stuffed zucchini, fresh cucumber slices
Chickpea veggie burgers, homemade potato wedges
Leek and bean cassoulet with biscuits
Baked Potatoes topped with baked beans, sour cream, cheese, butter, etc., big salad
Sweet potato curry over rice, green beans with lemon and garlic
Just as a note: there are a bunch of shortcuts you can take with some of these recipes. You don't have to make tomato sauces for the ziti or stuffed zucchini. You can use store bought croutons. You can also just buy french fries or something along those lines with the burgers :).
This weeks meals:
French toast with fresh fruit topping (your choice), eggs (optional)
Baked ziti with roasted peppers, lettuce salad with homemade croutons
Greek stuffed zucchini, fresh cucumber slices
Chickpea veggie burgers, homemade potato wedges
Leek and bean cassoulet with biscuits
Baked Potatoes topped with baked beans, sour cream, cheese, butter, etc., big salad
Sweet potato curry over rice, green beans with lemon and garlic
Just as a note: there are a bunch of shortcuts you can take with some of these recipes. You don't have to make tomato sauces for the ziti or stuffed zucchini. You can use store bought croutons. You can also just buy french fries or something along those lines with the burgers :).
Chickpea Veggie Burgers
Chickpea Veggie Burgers
Ingredients:
1 15 oz can chickpeas
3 eggs
salt and pepper
1 cup breadcrumbs
Other seasonings if you wish (like chili, oregano, etc.)
Veggie-anything you like
Directions:
Preheat the oven to 350F
Put the chickpeas and eggs in a bowl and mash them together. Season with salt, pepper, and other seasonings (if desired).
Add breadcrumbs and mix them in.
Add any veggie you like (ie shredded carrots, zucchini, etc.)
Form the mixture into patties: roll into balls and squash flat with hand.
Put patties on a baking sheet and bake at 350 for 25 minutes.
Put baked burgers on buns. Serve with ketchup, mustard, etc.
*The more veggies you add, the more burgers it makes.
Ingredients:
1 15 oz can chickpeas
3 eggs
salt and pepper
1 cup breadcrumbs
Other seasonings if you wish (like chili, oregano, etc.)
Veggie-anything you like
Directions:
Preheat the oven to 350F
Put the chickpeas and eggs in a bowl and mash them together. Season with salt, pepper, and other seasonings (if desired).
Add breadcrumbs and mix them in.
Add any veggie you like (ie shredded carrots, zucchini, etc.)
Form the mixture into patties: roll into balls and squash flat with hand.
Put patties on a baking sheet and bake at 350 for 25 minutes.
Put baked burgers on buns. Serve with ketchup, mustard, etc.
*The more veggies you add, the more burgers it makes.
Greek Stuffed Zucchini
Greek Stuffed Zucchini
Moosewood Restaurant: New Classics
Ingredients:
Zucchini:
2 Zucchini (10 inches long)
1/4 cup dry sherry
Cinnamon tomato sauce:
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes with juice (28 oz can)
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon ground cinnamon
2 to 4 tablespoons dry sherry
salt and ground black pepper to taste
Filling:
1 cup chopped onions
1 or 2 garlic cloves, minced or pressed
1 tablespoon olive oil
3/4 to 1 cup finely chopped toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants
3 tablespoons fresh lemon juice
2 cups cooked brown rice
1/3 cup seasoned bread crumbs (optional)
dash of olive oil (optional)
grated feta cheese
fresh oregano leaves (optional)
Directions:
Preheat the oven to 375F. Lightly oil a baking sheet
Slice the zucchini in half lengthwise. With a paring knife, score the flesh about 1/2 inch deep. Place the cut sides down on the baking sheet. Sprinkle with the sherry and cover with foil. Bake for about 20 minutes, until yielding but still firm.
While the zucchini bakes, make the sauce. Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry. Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes. Add salt and pepper to taste. Cover and set aside.
While the sauce simmers, prepare the filling. Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent. In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice. Stir in the rice.
When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell. Chop the flesh and add it to the filling. Mound the filling in the shells and sprinkle with sauteed bread crumbs and olive oil, if desired. Bake, uncovered, for 10 to 15 minutes until hot.
To serve, ladle some of the tomato sauce onto each plate. Place a stuffed zucchini on the sauce and top with grated feta. Garnish, if you wish, with oregano leaves.
Moosewood Restaurant: New Classics
Ingredients:
Zucchini:
2 Zucchini (10 inches long)
1/4 cup dry sherry
Cinnamon tomato sauce:
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 tablespoons tomato paste
3 1/2 cups chopped tomatoes with juice (28 oz can)
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon ground cinnamon
2 to 4 tablespoons dry sherry
salt and ground black pepper to taste
Filling:
1 cup chopped onions
1 or 2 garlic cloves, minced or pressed
1 tablespoon olive oil
3/4 to 1 cup finely chopped toasted walnuts
1/2 cup crumbled feta cheese
1/4 cup currants
3 tablespoons fresh lemon juice
2 cups cooked brown rice
1/3 cup seasoned bread crumbs (optional)
dash of olive oil (optional)
grated feta cheese
fresh oregano leaves (optional)
Directions:
Preheat the oven to 375F. Lightly oil a baking sheet
Slice the zucchini in half lengthwise. With a paring knife, score the flesh about 1/2 inch deep. Place the cut sides down on the baking sheet. Sprinkle with the sherry and cover with foil. Bake for about 20 minutes, until yielding but still firm.
While the zucchini bakes, make the sauce. Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent. Add the tomato paste, tomatoes, oregano, cinnamon, and sherry. Bring to a boil; then reduce the heat and simmer for 10 to 15 minutes. Add salt and pepper to taste. Cover and set aside.
While the sauce simmers, prepare the filling. Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent. In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice. Stir in the rice.
When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell. Chop the flesh and add it to the filling. Mound the filling in the shells and sprinkle with sauteed bread crumbs and olive oil, if desired. Bake, uncovered, for 10 to 15 minutes until hot.
To serve, ladle some of the tomato sauce onto each plate. Place a stuffed zucchini on the sauce and top with grated feta. Garnish, if you wish, with oregano leaves.
Baked Ziti with Roasted Peppers
Baked Ziti with Roasted Peppers
Moosewood Restaurant: New Classics
Ingredients:
Tomato mushroom sauce:
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced or pressed
1 teaspoon salt
1/2 teaspoon ground black peper
4 cups chopped mushrooms
3 cups undrained canned tomatoes chopped (28 oz can)
3 tablespoons chopped fresh basil
2 red bell peppers, seeded and cut into long strips
2 tablespoons olive oil
1 pound penne or other pasta
1 cup goat cheese
2 cups ricotta cheese
2 cups grated provolone cheese
2 garlic cloves, minced or pressed
1/2 cup chopped fresh basil
1 tablespoon dried oregano
In a saucepan, warm the oil and saute the onions, garlic, salt, and black pepper on medium heat until the onions are very soft, about 10 minutes. Add the mushrooms and cook until juicy, 5 to 8 minutes, stirring occasionally. Add the tomatoes and simmer on low heat for about 30 minutes. Add the basil just before assembling the ziti.
Meanwhile, preheat the broiler. Lightly oil a 9x13-inch non reactive baking pan. Bring a large, covered pot of salted water to a boil.
In a bowl, toss the bell peppers with the oil. Spread them on a baking tray and broil for about 10 minutes, until softened and slightly browned. Set aside and lower the oven temperature to 350F.
When the water boils, add the pasta and cook until al dente, about 7 minutes. While the pasta cooks, stir together the three cheeses, the garlic, basil, and oregano. When the pasta is al dente, drain it and stir it into the cheese mixture.
To assemble, spread 2 cups of the tomato sauce in the baking pan. Layer on the pasta and cheese, the roasted peppers, and finally cover with ther est of the tomato sauce. Bake for 20 to 30 minutes until piping hot.
Moosewood Restaurant: New Classics
Ingredients:
Tomato mushroom sauce:
2 tablespoons olive oil
1 cup chopped onions
2 garlic cloves, minced or pressed
1 teaspoon salt
1/2 teaspoon ground black peper
4 cups chopped mushrooms
3 cups undrained canned tomatoes chopped (28 oz can)
3 tablespoons chopped fresh basil
2 red bell peppers, seeded and cut into long strips
2 tablespoons olive oil
1 pound penne or other pasta
1 cup goat cheese
2 cups ricotta cheese
2 cups grated provolone cheese
2 garlic cloves, minced or pressed
1/2 cup chopped fresh basil
1 tablespoon dried oregano
In a saucepan, warm the oil and saute the onions, garlic, salt, and black pepper on medium heat until the onions are very soft, about 10 minutes. Add the mushrooms and cook until juicy, 5 to 8 minutes, stirring occasionally. Add the tomatoes and simmer on low heat for about 30 minutes. Add the basil just before assembling the ziti.
Meanwhile, preheat the broiler. Lightly oil a 9x13-inch non reactive baking pan. Bring a large, covered pot of salted water to a boil.
In a bowl, toss the bell peppers with the oil. Spread them on a baking tray and broil for about 10 minutes, until softened and slightly browned. Set aside and lower the oven temperature to 350F.
When the water boils, add the pasta and cook until al dente, about 7 minutes. While the pasta cooks, stir together the three cheeses, the garlic, basil, and oregano. When the pasta is al dente, drain it and stir it into the cheese mixture.
To assemble, spread 2 cups of the tomato sauce in the baking pan. Layer on the pasta and cheese, the roasted peppers, and finally cover with ther est of the tomato sauce. Bake for 20 to 30 minutes until piping hot.
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