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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 (71-78):
a_and_j_momma
by on Jan. 4, 2013 at 1:37 AM
I looooove veggie lasagna


Quoting michiganmom116:


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.


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a_and_j_momma
by on Jan. 4, 2013 at 1:46 AM

Broccoli Rabe with Pasta and Sun Dried Tomatoes Recipe
Prep time: 15 minutesCook time: 15 minutes
Feel free to toss in a few salty black olives, toasted pine nuts or walnuts, and or a dash of lemon juice.


INGREDIENTS
1 pound (a large bunch) broccoli rabe, rinsed, cut into 1 1/2 to 2 inch pieces
Salt
2 Tbsp olive oil
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like things)
1 large clove garlic, chopped (about 1 to 2 teaspoons chopped)
2 ounces sun dried tomatoes (packed in oil), roughly chopped
8 ounces penne pasta (or other favorite short pasta)
1/2 ounce freshly grated Parmesan cheese
More salt
Freshly ground black pepper



1 Bring two large pots (4-quart pots filled at least half-way) of water to a boil, one pot for blanching the broccoli rabe, the other for the pasta. Whichever pot comes to a boil first, in place the broccoli rabe. Blanch only for one minute, then use a slotted spoon to remove the rabe from the hot water to a large bowl of ice water to stop the cooking. Drain the rabe and pat dry with paper towels.

2 Typically penne pasta takes about 10 minutes to cook to al dente. So start the pasta before you start sautéing the rabe. When the water comes to a rolling boil, add a tablespoon of salt to it, let the salt dissolve, then add the pasta. Once the water returns to a boil, start the timer. Let the pasta cook, at a rolling boil, uncovered, for whatever time is necessary to cook it to al dente, cooked through but still a little firm.



3 Once the pasta is in the water, heat 2 tablespoons of olive oil in a large sauté pan on medium to medium high heat. Add the chopped garlic and the red chile flakes. Cook until the garlic just begins to brown at the edges. Then add to the pan the blanched broccoli rabe. Toss to coat with the olive oil, chile flakes, and garlic. Sprinkle with salt.



4 Cook the broccoli rabe about 5 minutes, until just tender. Stir in the chopped sun dried tomatoes. When the pasta is done, drain it and add it to the rabe. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine.

Serve immediately.

Yield: Serves 4 as a side dish.
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a_and_j_momma
by on Jan. 4, 2013 at 1:50 AM

Kale and Roasted Vegetable Soup Recipe

INGREDIENTS
3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth*
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
If cooking gluten-free, use gluten-free broth.


1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Yield: Serves six.
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a_and_j_momma
by on Jan. 4, 2013 at 1:55 AM
Polenta Casserole with Fontina and Tomato Sauce Recipe

If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.


INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup finely chopped carrots
3 garlic cloves, minced
1 28-ounce can whole tomatoes (with basil if you have it)
1 Tbsp chopped fresh parsley
1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
1/4 cup chopped fresh basil
4 cups water
1 teaspoon salt
1 cup polenta, or coarse cornmeal
2 cups grated Fontina cheese

1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.

2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.



3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.

4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.
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Anniea90
by Bronze Member on Jan. 4, 2013 at 2:29 AM

Thanks so much!

Quoting a_and_j_momma:

Polenta Casserole with Fontina and Tomato Sauce Recipe

If fresh basil isn't available, make the sauce with canned whole tomatoes that have basil included. Muir Glen has an excellent product that we often use. If you prefer mozzarella over fontina, feel free to substitute.


INGREDIENTS

2 Tbsp olive oil
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup finely chopped carrots
3 garlic cloves, minced
1 28-ounce can whole tomatoes (with basil if you have it)
1 Tbsp chopped fresh parsley
1 1/2 teaspoons dried oregano (or 1 Tbsp fresh, chopped)
1/4 cup chopped fresh basil
4 cups water
1 teaspoon salt
1 cup polenta, or coarse cornmeal
2 cups grated Fontina cheese

1 Heat olive oil in a large saucepan on medium heat, add the onions, carrots, and celery. Cook until onions are translucent and carrots just tender (5-10 minutes). Add the garlic and cook a minute more. Add the tomatoes and their juice (break up tomatoes as you put them in), parsley, and oregano. Bring to a simmer, reduce heat and cook for 15 minutes, uncovered, until sauce is reduced to about 3 cups. Mix in fresh basil, season to taste with salt and pepper.

2 In a large saucepan bring a quart of water to a boil, add a teaspoon of salt. Slowly whisk in the polenta. Reduce the heat to low and simmer, stirring often, until thick and cooked through, about 10 minutes.



3 Prepare a baking dish, brush 8x8x2 pyrex or ceramic baking dish with olive oil. Spread 1/3 of the sauce over the bottom of the dish. Pour half of the polenta over the sauce. Sprinkle with half of the cheese. Pour another third of the sauce over the cheese. Pour the remaining half of the polenta over the sauce. Sprinkle with remaining cheese, cover with remaining sauce. Let stand for 2 hours at room temperature.

4 Preheat oven to 350°F. Bake until completely heated through, about 25 minutes. Let cool for 10 minutes before serving.


kaitybird
by on Jan. 4, 2013 at 4:29 PM

Pasta is so versatile.....You can do so much with it.  We used a Lydia in America recipe for Pasta with garlic.  All she used was some olive oil, about 5 cloves of garlic sliced and spaghetti and pasta water.  She cooked the garlic just until it was aromatic and starting to turn golden then she put the spaghetti in and some pasta water and cooked it for a few more minutes.  Yummy!

Spaghetti with no meat.

Eggplant parmesan

spaghetti squash


greenishgirl
by on Feb. 12, 2013 at 3:46 PM

This is very filling, especially with some garlic bread or crackers.

Lentil, Corn and Sweet Pepper Chili

1 large onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 cup low-sodium vegetable broth
1 1/2 cups lentils, soaked overnight picked over, rinsed and drained
2 cups fresh or frozen corn kernels
1 large red bell pepper, chopped
1 (4 1/2-oz.) can chopped green chilies, drained
1 tsp. ground cumin
1/2 tsp. sal


Add all ingredients to crock pot and cook on low for 8 hours


Anniea90
by Bronze Member on Feb. 12, 2013 at 4:27 PM


Thanks!

Quoting greenishgirl:

This is very filling, especially with some garlic bread or crackers.

Lentil, Corn and Sweet Pepper Chili

1 large onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 cup low-sodium vegetable broth
1 1/2 cups lentils, soaked overnight picked over, rinsed and drained
2 cups fresh or frozen corn kernels
1 large red bell pepper, chopped
1 (4 1/2-oz.) can chopped green chilies, drained
1 tsp. ground cumin
1/2 tsp. sal


Add all ingredients to crock pot and cook on low for 8 hours




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