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What are your favorite meatless meals? 

by on Jul. 30, 2012 at 1:20 PM
Replies (11-20):
by on Jul. 31, 2012 at 1:23 AM
Mac n cheese, spaghetti
Posted on CafeMom Mobile
by Ruby Member on Jul. 31, 2012 at 1:49 AM

I love making noodles/pasta and sauce topped with parmesan cheese.
broccoli and rice/cheese
peas and cornbread

by Luci on Aug. 1, 2012 at 4:29 PM

 Pinto, Northern or Butter beans with cornbread.

by Luci on Aug. 1, 2012 at 4:29 PM

  This is also very good.

Mushroom Ragu

2 cups onion, diced
2 cups bell pepper, diced
2 T. olive oil
2 T. garlic, minced
1 - 10z. pkg. baby bella mushrooms, washed, cut in half, and sliced
1 - 8 oz. pkg. shiitake or button mushrooms, washed, cut in half, and sliced
1 - 28 oz. can crushed tomatoes
1 bay leaf
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley

In a large saucepan, saute the onion and bell pepper in olive oil for 3 minutes to soften. Add the garlic and saute an additional 2 minutes. Add both types of mushrooms and saute for 5 additional minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and red pepper flakes, and stir well to combine. Cover, reduce the heat to low, and simmer for 20-25 minutes or until the mushrooms are tender. Add the basil and parsley and simmer an additional 5 minutes. Taste and add additional salt and pepper, if needed. Serve as a sauce for pasta, polenta, grains, or main dishes.

by Luci on Aug. 1, 2012 at 4:30 PM

 Or this:


Portobello Mushroom “Hamburger”

Salt and pepper to taste
2 Tablespoons thyme
4 cloves garlic, crushed
1/2 cup merlot or other red wine
1/2 cup olive oil

8 Large portobello mushrooms, the size of hamburger buns
4 Tablespoons balsamic vinegar
Additional salt & pepper to taste
1/2 cup roasted red bell pepper, peeled and chopped
4 Tablespoons additional olive oil
8 hamburger buns, cut side toasted or grilled
Blend together salt, pepper, thyme garlic, and wine. Whisk in olive oil. Place vinaigrette and mushrooms in a sealable plastic bag. Marinate at room temperature for several hours, turning frequently. In small saucepan, blend together balsamic vinegar, salt, pepper and red pepper. Whisk in additional olive oil. Remove mushrooms from marinade. Combine remaining marinade with balsamic vinaigrette. Simmer 2 to 3 minutes. Grill or sauté mushrooms 2-3 minutes on each side. Place mushrooms on bottom half of buns. Spoon some of the vinaigrette on the top half. Place top half over mushrooms and serve.

by on Aug. 1, 2012 at 4:32 PM

I make those a lot but instead of ricotta I use cottage cheese

Quoting KaylaMillar:

This is one of our favs

Spinach Lasagna Rollups

1 lb.lasagna noodles$1.69
15 oz.ricotta$2.09
1 cupshredded mozzarella$1.18
1/4 cupgrated parmesan$0.24
1 lg.egg$0.16
10 oz.frozen spinach$1.09
2.5 cupsmarinara sauce
to tastesalt and pepper$0.05
as needednon-stick spray$0.05

STEP 1: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.

STEP 2: While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.

STEP 3: When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.

STEP 4: On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.

STEP 5: Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.

STEP 6: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.

by on Aug. 1, 2012 at 4:38 PM

 same here.. honestly i can't think of meal we don't use meat..

Quoting Kimberly954:

We love meat as well. We eat a LOT of fish and shrimp (which some people concider meat, some dont.) I will make an occassional pasta dish without meat but its rare.


by Luci on Aug. 2, 2012 at 5:27 PM

2 c. cooked rice
1 can of cream of mushroom soup
1 jar of cheese whiz
1 chopped onion(again, ok to leave out)
1 celery stalk chopped
1 10 box of frozen chopped broccoli   

1. Brown  optional onion and celery in 2 T. butter, add soup and 1/4 c. water, heat up. 
2. Boil broccoli, drain.
3.  Mix all ingredients in a large casseroloe dish. Bake at 350 for  45  mins, make sure to mix about every 15 mins. You can also add a can of sliced mushrooms.  

by Luci on Aug. 2, 2012 at 5:32 PM

 Eggplant Parmesan

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes, or until golden brown.

by Luci on Aug. 2, 2012 at 5:44 PM

 I love all beans, but I usually add a little meat to mine, except this one


Italian White-Bean Soup
6 servings
1 Tbs. olive oil
1 large shallot, finely chopped (1/3 cup)
1 can (32 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes with basil, garlic, and oregano
1 medium zucchini, sliced and quartered
1 can (19 oz.) cannellini beans, rinsed and drained
2 Tbs. red-wine vinegar
In a large saucepan, heat oil over medium-high heat, then add shallot and cook 3 to 4 minutes or until tender. Stir in broth, tomatoes, zucchini, and beans. Bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender, about 10 minutes. Stir in vinegar.

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