Creamy Artichoke Dip
We had some friends over for dinner tonight and I made a DELICIOUS cheesy artichoke dip :). I thought I'd pass on the recipe since it was just that good! (Although once you see the ingredients you will see why it was so good, hehe). I think this will be added to the "potluck" or "party" repertoire of delicious things to bring! And not only is it delicious, its super easy and you do it in a crockpot!
Ingredients:
2 cans artichoke hearts (packed in water), coarsly chopped
2 cups shredded mozzarella cheese
8 oz cream cheese
1 cup shredded parmesan
1/2 cup mayonnaise
1/2 cup shredded cheddar
2 Tablespoons lemon juice
2 Tablespoons sour cream
1 Tablespoon seasoned salt
1 teaspoon garlic powder
Tortilla Chips & Veggies (like carrots, green peppers, celery) to dip!
Combine all ingredients (but the chips and veggies) in a crockpot. Cover and heat on low for about an hour (I had to turn mine to high for a bit because low was taking too long). Serve with tortilla chips and veggies. Enjoy!
Saturday, May 28, 2011
Wednesday, May 25, 2011
Back to Blogging!
So I will be the first to admit that I'm a TERRIBLE blogger. I have been coming and going and coming and going and this time I'm coming and STAYING! We got moved into our new house which I LOVE! And its been super fun being a homeowner too! New baby is almost 4 months old and still not sleeping a wink but its totally worth it and the big sister is the best big sister EVER! I am so very proud of my kiddos :).
So, my pledge to you is to post our DELICIOUS vegetarian meal plan each week and the links for the recipes. Plus any other tidbits of useful information I might come across :). I also try at least one new recipe each week. Sometimes its great sometimes its an epic failure but its fun to give it a shot :).
So... here's the meal plan, we've mostly made all of it, but I'm going to share since I have a minute at the computer :).
*Bean soup, homemade sweet cornbread muffins (we made 6 regular and 6 with blueberries for the next morning, yum!)
*Polenta Casserole
*Morningstar Chick'n nuggets, homemade french fries, corn on the cob (its corn on the cob season here in Florida)!
*Pasta Salad, fruit
*Chilaquiles Casserole, rice
*Zucchini Grinders (I used a small can of diced tomatoes and some spices instead of marinara sauce), salad
*Bean and Cheese Enchiladas served with sour cream and salsa, corn on the cob
*SW Quinoa casserole in tortillas with cheese, salsa, sour cream... I leave the cheese off the recipe and just put it in the tacos, broccoli (I loove broccoli)
I also just took out a vegan cookies cookbook from the library the other day called "Vegan Cookies Invade Your Cookie Jar" by: Isa Chandra moskowitz & Terry Hope Romero (they also wrote Veganomicon which is a GREAT cookbook!). The Chocolate Fudgy Oatmeal Cookies are AMAZING! I've made them twice and can't wait to make them again (not such a good thing because that means we ate two batches of them, hehe!)
So, my pledge to you is to post our DELICIOUS vegetarian meal plan each week and the links for the recipes. Plus any other tidbits of useful information I might come across :). I also try at least one new recipe each week. Sometimes its great sometimes its an epic failure but its fun to give it a shot :).
So... here's the meal plan, we've mostly made all of it, but I'm going to share since I have a minute at the computer :).
*Bean soup, homemade sweet cornbread muffins (we made 6 regular and 6 with blueberries for the next morning, yum!)
*Polenta Casserole
*Morningstar Chick'n nuggets, homemade french fries, corn on the cob (its corn on the cob season here in Florida)!
*Pasta Salad, fruit
*Chilaquiles Casserole, rice
*Zucchini Grinders (I used a small can of diced tomatoes and some spices instead of marinara sauce), salad
*Bean and Cheese Enchiladas served with sour cream and salsa, corn on the cob
*SW Quinoa casserole in tortillas with cheese, salsa, sour cream... I leave the cheese off the recipe and just put it in the tacos, broccoli (I loove broccoli)
I also just took out a vegan cookies cookbook from the library the other day called "Vegan Cookies Invade Your Cookie Jar" by: Isa Chandra moskowitz & Terry Hope Romero (they also wrote Veganomicon which is a GREAT cookbook!). The Chocolate Fudgy Oatmeal Cookies are AMAZING! I've made them twice and can't wait to make them again (not such a good thing because that means we ate two batches of them, hehe!)
Monday, April 4, 2011
4/4/11 meals :)
Eekk! I'm late on posting this week!I decided that we will try at least one new meal a week! This week its the Mediterranean Lentil Salad (leftover from last week) and the pasta with white bean sauce! I hope they turn out well :).
Monday: Mediterranean Lentil Salad w/ homemade bread
Tuesday: Pasta with white bean sauce, salad, homemade bread (I"m going to use either almond or rice milk and use the garden variety of pasta), roasted veggies with dip
Wednesday: Easy Peasy beans & rice, veggie
Thursday: Chickpea burgers (Frozen), veggie
Friday: Quinoa Stuffed peppers, homemade bread
Saturday: Frozen Pizza (We need a lazy day!), salad
Sunday: Zucchini Rice Fritatta, fresh fruit
Want to see other menus or get fun recipe ideas? Visit Organizer Junkie's website for Menu Plan Monday where bloggers post their weekly plans!
Sunday, March 27, 2011
Meals 3/28
We have a couple repeats. I forgot I had a mom's night out so that was one less meal! We also ate up some frozen Bean Soup one night because neither of us wanted to cook. I hope everyone has a great week!
Monday: Polenta Casserole, homemade bread
Tuesday: Mediterranean Lentil Salad, homemade bread
Wednesday: Southwestern Quinoa Casserole in tortillas, carrot sticks
Thursday: Cold Veggie Pizza (make ahead)
Friday: Artichoke and Spinach Lasagna, veggie, homemade bread
Saturday: Curried Cous Cous, roasted veggies (Thanks Karla!)
Sunday: Chilaquiles Casserole, rice
Monday: Polenta Casserole, homemade bread
Tuesday: Mediterranean Lentil Salad, homemade bread
Wednesday: Southwestern Quinoa Casserole in tortillas, carrot sticks
Thursday: Cold Veggie Pizza (make ahead)
Friday: Artichoke and Spinach Lasagna, veggie, homemade bread
Saturday: Curried Cous Cous, roasted veggies (Thanks Karla!)
Sunday: Chilaquiles Casserole, rice
Cold Veggie Pizza
Cold Veggie Pizza
This is a great dish to bring to potlucks etc. Its also is a fun treat for dinner!
Ingredients:
*2 (8oz) packages refrigerated crescent rolls
*1 cup sour cream
*1 8oz package cream cheese
*1 teaspoon dried dill weed
*1/4 teaspoon garlic salt
*1 1oz package ranch dressing mix
*Veggies: peppers (multi-colored), celery, radishes, carrots, onions, broccoli, tomatoes etc...just whatever you have!
*Spread crescent roll dough onto large cookie sheet and bake at 350F for approximately 10 minutes (just watch it until its done). Cut dough now...much easier than doing later :)
*In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.
*Arrange veggies on pizza. Cover and refrigerate. Serve once chilled.
This is a great dish to bring to potlucks etc. Its also is a fun treat for dinner!
Ingredients:
*2 (8oz) packages refrigerated crescent rolls
*1 cup sour cream
*1 8oz package cream cheese
*1 teaspoon dried dill weed
*1/4 teaspoon garlic salt
*1 1oz package ranch dressing mix
*Veggies: peppers (multi-colored), celery, radishes, carrots, onions, broccoli, tomatoes etc...just whatever you have!
*Spread crescent roll dough onto large cookie sheet and bake at 350F for approximately 10 minutes (just watch it until its done). Cut dough now...much easier than doing later :)
*In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.
*Arrange veggies on pizza. Cover and refrigerate. Serve once chilled.
Roasted Vegetables
These are SO SO SO GOOD! My friend Karla made them at her kids' birthday party the other day. Even if you don't like veggies, you'll love these! Especially the sweet potatoes.
Roasted Vegetables:
You can do whatever veggies you'd like.
My favorite are
Asparagus
Sweet potato
Portabello caps
Others that roast well are:
Carrots
Broccoli
Red peppers
For all the veggies, drizzle extra virgin olive oil, salt and pepper.
Place them on a cookie sheet or baking pan and roast in the oven at
400 degrees. The each take about 20-30 minutes. You can also grill
them on a pan or outside grill. Make sure they are a little chard but
not burned. For the sweet potatoes or carrots I usually pre-slice
them. The bellos, I usually leave whole then slice them when they come
out. the Peppers I usually cut into halves or thirds, roast them and
then slice them.
A WONDERFUL dip that goes well with them:
Ingredients:
*1 cup mayo
*3 oz sour cream
*salt and pepper to taste
*5 oz balsamic vinegar
*2 garlic cloves
*6-8 medium sized basil leaves
Mix all the ingredients in a mixing bowl and refrigerate for an hour or more before serving.
Roasted Vegetables:
You can do whatever veggies you'd like.
My favorite are
Asparagus
Sweet potato
Portabello caps
Others that roast well are:
Carrots
Broccoli
Red peppers
For all the veggies, drizzle extra virgin olive oil, salt and pepper.
Place them on a cookie sheet or baking pan and roast in the oven at
400 degrees. The each take about 20-30 minutes. You can also grill
them on a pan or outside grill. Make sure they are a little chard but
not burned. For the sweet potatoes or carrots I usually pre-slice
them. The bellos, I usually leave whole then slice them when they come
out. the Peppers I usually cut into halves or thirds, roast them and
then slice them.
A WONDERFUL dip that goes well with them:
Ingredients:
*1 cup mayo
*3 oz sour cream
*salt and pepper to taste
*5 oz balsamic vinegar
*2 garlic cloves
*6-8 medium sized basil leaves
Mix all the ingredients in a mixing bowl and refrigerate for an hour or more before serving.
Curried Couscous Salad with Dried Sweet Cranberries
Curried Couscous Salad with Dried Sweet Cranberries
This recipe is SO good! I don't like curry but in this its amazing :). Its also super easy which is a plus. Thanks mom for the recipe!
Ingredients:
*1-5.8 oz box instant couscous (or equivalent... I buy couscous in bulk)
*3/4 cup dried cranberries (raisins also work)
*1 Tablespoon curry powder
*1 tsp salt
*1 tsp sugar
*1/2 orange, juiced
*2-3 Tablespoons Olive Oil
*3-4 scallions thinly sliced OR green onions chopped
*2 TBS chopped parsley
*1/2 lemon, juiced
*3/4 cup chopped walnuts
*Freshly ground Pepper
Stir the couscous, cranberries, curry powder, salt and sugar together in a heatproof bowl. Bring water listed in package directions to a boil and pour over the couscous. Add orange juice. Give it a big stir, cover the bowl and let it stand, giving it a big stir once or twice until the water is absorbed and couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you are ready to serve. Check the seasonings just before you serve the salad and add salt and pepper to taste.
This recipe is SO good! I don't like curry but in this its amazing :). Its also super easy which is a plus. Thanks mom for the recipe!
Ingredients:
*1-5.8 oz box instant couscous (or equivalent... I buy couscous in bulk)
*3/4 cup dried cranberries (raisins also work)
*1 Tablespoon curry powder
*1 tsp salt
*1 tsp sugar
*1/2 orange, juiced
*2-3 Tablespoons Olive Oil
*3-4 scallions thinly sliced OR green onions chopped
*2 TBS chopped parsley
*1/2 lemon, juiced
*3/4 cup chopped walnuts
*Freshly ground Pepper
Stir the couscous, cranberries, curry powder, salt and sugar together in a heatproof bowl. Bring water listed in package directions to a boil and pour over the couscous. Add orange juice. Give it a big stir, cover the bowl and let it stand, giving it a big stir once or twice until the water is absorbed and couscous is tender, about 5 minutes.
Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you are ready to serve. Check the seasonings just before you serve the salad and add salt and pepper to taste.
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