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After talking to my mom, we have decided to do at least one meal a week without meat. We are both fine with this and think its a good way to cut back some. However, I have no recipes... and I am leary of just picking one offline and going with it. So I wanted to know which ones yall have tried or use, just to give me somewhere to start.

Any suggestions? :) 

by on Jan. 3, 2013 at 12:07 AM
Replies (11-20):
by on Jan. 3, 2013 at 6:50 AM

Cheddar Cheese Soup

3/4 c. carrots, diced

1/2 c. celery, diced

1/4 c. diced onions

1/2 c. butter

1 c. bisquick or Jiffy baking mix

1/2 tsp. paprika

1/8 tsp. cayenne pepper

3 cans (14 oz.) chicken broth

2 c. half & half or evaporated milk

2 c. sharp Cheddar cheese (shredded)

bacon or ham

Cook veggies in melted butter until tender.  Add Bisquick, paprika and pepper.  Stir and mix well.  Add broth and half & half gradually, whisking well.  Stir and cook until thickened.  Add cheese until melted, then stir in bacon or ham OR use them for garnish.

by on Jan. 3, 2013 at 6:51 AM

Vegetable Lasagna

  • 2 c. chopped fresh broccoli
  • 1 1/2 c. julienned carrots
  • 1 c. sliced green onions
  • 1/2 c. chopped sweet red pepper
  • 3 garlic cloves, minced (1 1/2 tsp.)
  • 2 tsp. vegetable oil
  • 1/2 c. all purpose flour
  • 3 c. milk
  • 1/2 c. grated Parmesan cheese, divided
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 10 oz. frozen spinach (thawed & drained)
  • 1 1/2 c. small curd cottage cheese
  • 4 oz. shredded mozzarella
  • 1/2 c. shredded Swiss cheese
  • 12 cooked lasagna noodles

Saute veggies and garlic in oil until crisp-tender. Remove from heat.  In a heavy saucepan, whisk together flour and milk until smooth.  Bring to a boil; cook & stir for 2 minutes.  Reduce heat, add 1/4 c. Parmesan, salt & pepper.  Cook one minute more.  Remove from heat, stir in spinach.  Set aside 1 cup sauce.  Combine cottage cheese, mozzarella, and Swiss cheeses in a bowl.  Spread 1/2 c. sauce in greased 9 x 13 pan.  Layer 4 noodles, 1/2 of the cheese mixture, 1/2 the veggies, and 3/4 c. sauce mixture.  Repeat layers.  Top with remaining noodles, reserved sauce mixture and rest of Parmesan cheese.  Cover and bake at 375° for 35 minutes.  Uncover and bake an additional 15 minutes longer.  Let set for 15 minutes before cutting.

by on Jan. 3, 2013 at 6:53 AM
I love breakfast for dinner! We had French toast last night

Quoting michiganmom116:

Breakfast for'll never miss the meat if you fill up on hearty pancakes and scrambled eggs.

Posted on the NEW CafeMom Mobile
by on Jan. 3, 2013 at 6:54 AM
1 mom liked this

Macaroni pie with mushroom sauce (this is a microwave recipe but I think it can be adapted to the oven if you like)

  • 1/3 c. dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. margarine or butter
  • 7 to 8 oz. macaroni rings (or use regular macaroni), cooked and drained
  • 1 c. creamed cottage cheese
  • 3/4 c. to 1 c. shredded cheddar cheese
  • 2 eggs, slightly beaten
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Mushroom Sauce

  • 1 can cream of mushroom soup
  • 1 4 oz. can mushroom stems & pieces, drained
  • 1/4 c. milk
  • 1 Tbsp. margarine or butter
  • 1 Tsp. instant minced onion
  • 1/8 tsp. Worcestershire sauce

Mix bread crumbs, Parmesan cheese and margarine in a 2 cup measure. Microwave on high, stirring every 30 seconds, until light brown, 1 1/2 to 2 minutes. Set aside.

Mix hot macaroni, cottage cheese, cheddar cheese, eggs, salt, and pepper. Turn into greased 9 inch pie plate. Cover with waxed paper and microwave on medium (50%) 8 minutes. Sprinkle reserved crumbs over pi. Microwave uncovered on medium (50%) until center is almost set, another 8 to 10 minutes. Let stand 10 minutes before serving.

MUSHROOM SAUCE: Mix all ingredients in 4 cup measure. Microwave uncovered on high, stirring every minute until hot and bubbly, 3 to 4 minutes.

by on Jan. 3, 2013 at 6:55 AM

Baked Beans

  • 1 lb. dry navy beans (I've also used black-eye peas or great northern beans)
  • 6 cups water
  • 1 small onion, chopped
  • 3/4 c. ketchup
  • 3/4 c. brown sugar
  • 3/4 - 1 c. water
  • 1 tsp. dry mustard
  • 2 Tbsp. molasses
  • 1 tsp. salt

Soak beans in water overnight in large pot. Bring to a boil, reduce heat, simmer until soft, about 1 1/2 hours. Drain and discard water. Mix together all ingredients in crock pot. Cover and cook on low 10 to 12 hours.

Note: I often soak the beans the day before, cook them and then cook in crock pot overnight

by on Jan. 3, 2013 at 6:55 AM
1 mom liked this

This is the BEST baked macaroni & cheese according to my oldest son.

Baked Macaroni & Cheese

  • 16 oz. box elbow macaroni
  • 1/4 c. margarine or butter
  • 2 cloves garlic, minced
  • 1 tsp. onion powder
  • 1 tsp. ground mustard
  • 1/4 tsp. cayenne pepper (this does not make it hot, it adds zest!)
  • 3 Tbsp. flour
  • 3 c. half and half or milk or 50/50 of each (I use 2 cans of evaporated milk for this)
  • 1 1/2 c. shredded sharp cheddar cheese
  • 1 lb. Velveeta, cut into small cubes
  • salt & pepper to taste
  • 1/2 grated parmesan cheese

Preheat oven to 350°F. Grease a 2 quart or larger casserole dish. Cook the pasta in a pot of boiling salted water until al dente (do not overcook the pasta), about 7 minutes. Drain but do not rinse. Place in a bowl and add another 2 Tbsp. butter to prevent sticking, set aside.
Melt 1/4 c. butter in a large saucepan over medium heat. Add in minced garlic, onion powder, mustard powder and cayenne pepper; stir with a wooden spoon for about 3 - 4 minutes. Add in flour and stir for 1 minute. Slow add milk and cook, stirring constantly over medium heat until bubbly and thickened. Reduce heat and add in cheddar and Velveeta cheeses; mix until melted and smooth. Season with salt and pepper to taste. Add the cooked pasta and toss to combine. Transfer to casserole dish. Sprinkle with parmesan cheese. Bake at 350°F for 20 to 25 minutes.

by on Jan. 3, 2013 at 6:56 AM
1 mom liked this

Santa Fe Beans & Rice

  • 2 c. cooked white rice (2/3 c. uncooked long grain white rice, 1 1/3 c. water, combine in pan and boil about 14 minutes until rice is tender)
  • 1 15 oz. can or 2 c. cooked black beans
  • 1 c. frozen corn or 8 oz. can sweet corn kernels
  • 1 10 oz. can Rotel tomatoes with chilies
  • 1 c. salsa
  • 1 c. lowfat sour cream
  • 2 c. shredded Mexican cheese blend
  • 1 small red or white onion, sliced or diced, your choice
  • 1 small can sliced black olives (or more if that's your preference)

Preheat oven to 350°. IN a large bowl, combine drained beans, corn, tomatoes, salsa, sour cream, 1 c. cheese, and cooked rice. Season with salt and pepper to taste. Transfer to a greased 2 quart baking dish and top with onions and olives. Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 to 10 minutes longer until cheese is melted. I served mine with homemade tortilla chips.

by on Jan. 3, 2013 at 6:57 AM

Vegetarian Meatloaf

Add salt to water and bring to a boil. Add lentils and cook until very soft and most of the water is gone. Drain and partially mash lentils. Scrape into a mixing bowl and allow to cool slightly. Add onion, oats, and cheese and mix. Add rest of ingredients and mix well. Spoon into a loaf pan that has been generously sprayed with cooking spray. Smooth top with the back of the spoon. Bake at 350° for 30 to 45 minutes, until top of loaf is dry, firm, and slightly golden brown. Cool on rack for 10 minutes. Loosen loaf by inserting and running a knife along the sides between the loaf and the pan. Turn out loaf onto serving platter. Top with more sauce if desired.

by on Jan. 3, 2013 at 6:57 AM

Lentil vegetable stew

  • 3/4 c. 1/8-inch carrot slices (about 1 large carrot)
  • 1/2 c. chopped onion
  • 1 clove garlic, finely chopped
  • 2 c. hot water
  • 1 16 oz. can stewed tomatoes
  • 1 4 oz. can mushroom pieces
  • 3/4 c. uncooked dry lentils
  • 1/2 c. sliced celery
  • 2 Tbsp. dried parsley flakes
  • 2 tsp. salt
  • 1 tsp. or 1 cube instant beef boullion
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1 c. hot water

Add carrot, onion, and garlic to a casserole dish with a little water. Cover loosely and microwave on high for 4 minutes; break up and stir. Cover and microwave 3 to 4 minutes longer.

Stir in 2 cups hot water, stewed tomatoes (with liquid), mushrooms (with liquid) and remaining ingredients except 1 cup water. Cover tightly and microwave on high stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes.

Stir in 1 cup hot water. Serve with crusty French bread if desired.

by on Jan. 3, 2013 at 7:00 AM

Make this without the ground beef.  Stir the beans and taco seasoning together...add water if necessary:

Taco Salad

  • 1 head lettuce
  • 2 tomatoes, diced
  • 1 can black olives, sliced (optional)
  • 2 cans or 3 - 4 cups cooked kidney or pinto beans, drained & rinsed
  • 1 small onion, diced
  • 1 env. taco seasoning (or use my homemade recipe listed in July 2009 posts)
  • 1 lb. ground meat (turkey or beef), browned, add 3/4 c. water and taco seasoning
  • 1 8 oz. pkg. cheddar or Mexican blend shredded cheese
  • 1 11 to 13 oz. pkg nacho cheese tortilla chips, crushed into bite size pieces
  • Catalina or sweet French dressing - I make my own

Cook & cool taco meat. Shred or tear lettuce into bite size pieces. Add rest of ingredients including meat. Mix well. Add dressing just before serving and mix well.

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