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Recipes for Busy Moms Recipes for Busy Moms

*~ Vegetarian ~*

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Sweet Potato Burritos


  • rkoloms
  • by  on Oct. 24, 2009 at 9:09 AM
  • Mostly, I stock my freezer with ingredients: cooked brown rice, cooked beans, chopped vegetables, etc.

    This is usually in my freezer:

    Sweet Potato Burritos
    3 teaspoons olive oil
    1 onion, chopped
    4 cloves garlic, minced
    6 cups canned kidney beans, drained (I use home cooked black beans; you can use any bean)
    2 cups water
    3 tablespoons chili powder
    2 teaspoons ground cumin
    4 teaspoons prepared mustard
    1 pinch cayenne pepper, or to taste
    3 tablespoons low sodium soy sauce
    4 cups cooked and mashed sweet potatoes
    12 whole wheat tortillas, warmed
    shredded cheese (whatever you have)
    Preheat oven to 350 degrees. Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat,
    and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve. NOTE: I put the cheese inside and freeze burritos wrapped in wax paper in a big zipper bag; they can be microwaved safely in the wax paper.

    Robin in Chicago

by on Nov. 10, 2010 at 12:00 AM
Replies (21-25):
Serenity75
by on Jan. 3, 2011 at 2:54 PM

 Spaghetti Squash Primavera

Spaghetti Squash Primavera Recipe

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 large clove garlic, minced
  • 1 large zucchini, cut into bite-size pieces
  • 1 green bell pepper, chopped
  • 1 tablespoon dried Italian herb seasoning
  • fresh ground black pepper, to taste
  • 1 1/2 cups chopped tomato
  • 3/4 cup crumbled feta cheese

Directions

  1. Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
  2. Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.
Mikey
by on Jan. 3, 2011 at 2:55 PM

BUMP!

Serenity75
by on Jan. 3, 2011 at 2:56 PM

 Hot Italian Giardiniera

Hot Italian Giardiniera Recipe

Ingredients

  • 2 green bell peppers, diced
  • 2 red bell peppers, diced
  • 8 fresh jalapeno peppers, sliced
  • 1 celery stalk, diced
  • 1 medium carrot, diced
  • 1 small onion, chopped
  • 1/2 cup fresh cauliflower florets
  • 1/2 cup salt
  • water to cover
  •  
  • 2 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 (5 ounce) jar pimento-stuffed green olives, chopped
  • 1 cup white vinegar
  • 1 cup olive oil

Directions

  1. Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
  2. The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using
dntbgmeb4cofe
by on Jan. 20, 2011 at 2:40 PM

  • Undomesticated
  • by   on Jan. 17, 2011 at 5:41 PM
  • Spinach Quesadillas

    Ingredients:

    16 oz frozen bag cut leaf spinach, thawed and very well drained

    2 cups shredded Havarti or Gruyere

    10 flour tortillas

    Directions:

    1.  On 4 tortillas, sprinkle half of the cheese, layer on all the spinach.  Top with remaining cheese and then another tortilla

    2.  Heat nonstick skillet over medium heat, cook each quesadillas for 2-3 minutes on each side.

    3.  Cut into 6 wedges to serve

dntbgmeb4cofe
by on Mar. 31, 2011 at 2:35 AM

     vegetarian   Here's a link to another thread started for Vegetarian.

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