13
Nov

11.13.13

We’re back from a trip, and have put together a meal plan for the week! Here’s what we’re cooking. A reminder, everything is vegetarian and gluten free. As I cook these things this week I’ll update the post with photos of everything

GROCERY LIST: Items with an * are not available in the organic section of our store…so they’re not organic.

Bag of carrots: $1
1 Cauliflower: $5
3lb bag onions: $3
2 Green pepper: $3.50
Garlic: $1*
Basil: $2*
Asparagus: $4
2 Avocados: $4
Grape tomatoes: $3
3lb bag potatoes: $3
Red cabbage: $4.50
Broccoli: $2
2 Lemons: $2
Mozzarella cheese: $6
Cheddar cheese: $4
Feta: $3
Parmesan: $4
Eggs: $4
Qunioa: $5
2 28 oz can whole tomatoes: $3*
Pinto beans: $1
Black beans: $3
Oatmeal: $4
Pasta sauce: $4
Cereal: $3
Almond milk: $3
Apple sauce: $4
Rice: $1*
Butter: $4
Orange juice: $6 (our store had odwalla almost half price, so we got two since we are all loving it right now!)
Popcorn: $2 – this is an easy yummy snack!

Veggie broth – I make this

THINGS FOR JUICE: we have a nutribullet and all three get a lot of our fruits and veg from it daily. Typically for breakfast or at dinner time.
Kale: $3
Pineapple: $4*
Bananas: $2
Spinach: $2
Pears: $2
Bag of apples: $5
2 Blueberries*: $5
Carrots (shown above)

Total: $124

Breakfasts: We typically make oatmeal or eggs for breakfast, with some fruit. We do have cereal and almond milk on the grocery list this week as well.

Tomato Basil Soup: http://www.onedayatatime-recipes.blogspot.com/2013/10/creamy-basil-tomato-soup.html
We spent a few days in DC with our friends (hence no meal plan last week), and my friend Leigh made this soup for us while we were there. Oh my yum. So easy, so good. Elsa loved it too. We’ll pair it up with some broccoli and have a warm healthy meal. I use veggie broth, and leave out the cream. We did both at Leigh’s house, and it’s delicious that way.

Lemon Asparagus Quinoa
This is just something Nate and I decided we wanted to make this week. We used to make it with pasta, but we’re using quinoa this week instead. Basically we use a half a bunch of asparagus and a handful or so of grape tomatoes. Cut the asparagus into inch long pieces, and the grape tomatoes in quarters or halves. Sauté the asparagus in olive oil until it’s the tenderness you like, then add the tomatoes and lemon juice (we like a lot) because they only take a minute to warm up. Stir in however much quinoa you’re going to eat. We’ll make about 3/4 a dry cup’s worth. Top with feta. We’ll make two batches of this, for two different meals. Elsa just eats quinoa plain, so I scoop some out for her before mixing it all together.

Creamy Caprese Quinoa Bake: http://www.halfbakedharvest.com/creamy-caprese-quinoa-bake/
I found this on pinterest and think it looks delicious. I am making some modifications though. I’m leaving out the cream and cutting the cheese some. ..because that there is a lot of dairy!

Red Cabbage Tacos
My sister and her husband make these, and I’m finally adding them to our meal plan. They are delicious and full of veg. Plus, no grainy carby tortilla that has a thousand ingredients in it! We got black beans, pinto beans, bell pepper, onion, avocado, tomatoes, and organic cheese to fill ours with.

Veggie Shepard’s Pie
I’m making cauliflower/potato mash to top it with by cutting three potatoes and a half a head (or small head) of cauliflower into chunks and boiling for 15-20 minutes (until they are tender) then mashing with butter and salt. While the potatoes/cauliflower are boiling I’m going to chop three carrots, an onion, two red potatoes, fresh green beans, a small head of broccoli, some left over grape tomatoes, and garlic. Throw it all in a bowl, add salt, pepper, and olive oil and mix all together, covering each piece. Put the veggies in a oven safe casserole dish and roast at 400 degrees until the veggies are roasted to the point you like them. Remove from oven. Top with mashed cauliflower/potatoes, shred a little of your parmesan cheese on top, and toss it back in the oven for a few minutes to melt the cheese. Yum!

Veggie Fried Rice
To use up some of the remaining red cabbage (because the organic head they had was HUGE) and other little bits of veggies that might be left like bell pepper, onion, carrots, kale, and possibly broccoli, we plan to saute them up with garlic and eat them over rice or quinoa (already in the pantry). You could definitely spice/sauce this up however you want, and even add an egg or meat if you’re a non-vegetarian.

ADDITIONS: Elsa girl ended up craving black bean burgers, so I used one of my bell peppers, and my can of black beans to whip those up. Which left just the can of pinto beans for the tacos. No biggie. When you kiddo craves something as healthy as those guys, and then eats 5 of the 8 patties in one sitting, you just go with it! Growing girl! Also, we made an extra soup for our neighbors, so here’s the recipe for that potato corn chowder.

Potato and Corn Chowder
In a large pot melt a stick of butter. Add 1 chopped white onion and saute. Add 1 1/2 tsp ground cumin, 32 oz vegetable broth, and 3 peeled and diced baking potatoes. Bring to boil and cook until the potatoes are tender.. Add 3 cans of creamed corn and salt and pepper to taste. Add a little chopped up parsley, and that’s it! This isn’t exactly health food with the potatoes and cream corn haha, but it’s really yummy and comforting. And it makes a lot of food, so it’s a great option if you’ve got a big family or are having guests over.

 

GROCERIES:

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TOMATO SOUP – Top photo: credit Leigh Ladd of http://www.onedayatatime-recipes.blogspot.com. Bottom photo: mine, bottom right image potato corn chowder.

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RED CABBAGE TACOS – Photo credit, my sis, Emily Drapal Tanko

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VEGGIE SHEPARD’S PIE
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LEMON ASPARAGUS QUINOA

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VEG/FRUIT BLEND – This is what we make with our nutribullet. 50% greens, the rest is a mix of banana, blueberries, carrot, and pineapple.

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23
Oct

We’re back!

Almost exactly two years later we’re back!! But this time with several changes. All the recipes will still be vegetarian. But this time, whenever possible, they will be organic, and always gluten free. We also have the addition of a little one, a four year old who doesn’t always eat the same thing as we do, or with us for that matter (she takes her lunch to school a couple times a week), so that will be reflected in some of the grocery list items ha! Because of our health changes, and additional person, our budget has changed. We will aim to keep the weekly food budget under $125. And finally, I will just be posting the links to the recipes that I get online (thank you pinterest). But with notes of how we modified it, what we liked, what we didn’t like, and anything else I think is helpful to know. So here goes the first week back…

GROCERY LIST: Items with an * are not available in the organic section of our store…so they’re not organic.

Bag of carrots: $1
1 Cauliflower: $5
3lb bag onions: $3
Red pepper: $3
Green pepper: $2
Garlic: $1*
2 Jalenpenos: $.25*
Cilanto: $1*
2 Avocados: $4
10 roma tomatos: $7
3lb bag potatoes: $3
Cabbage: $4
Broccoli: $2
Lime: $1
2 Sweet potatoes: $2
2 Mozzarella cheese: $8
Cheddar cheese: $4
Eggs: $4
Qunioa: $6
Corn: $1
Can diced tomatoes: $1*
2 Pinto beans: $1
3 Black beans: $3
Oatmeal: $4* (This is surprisingly difficult to find organic, although we did find steel cut organic now)
2 Annies GF mac and cheese: $7
Gluten free pasta: $4
Pasta sauce: $3
GF Red Mill pizza crust: $4
Injera: $3* (If you can’t get injera shiro is good over rice or with pita bread…if there’s GF pita bread? But you can order injera online!)
Cereal: $3
Almond milk: $3
Apple sauce: $4
Veggie broth – I make this

THINGS FOR JUICE: we have a nutribullet and all three get a lot of our fruits and veg from it daily.
Kale: $3
Pineapple: $4*
Bananas: $2
Spinach: $2
Pears: $2
2 mangos: $2*
Blueberries*: $3
Carrots (shown above)

TOTAL: $120

THINGS IN THE SPICE CABINET: these are things I used this week that I had in my spice collection already. If you want to buy any of these for the following recipes include that in your budget.

Olive oil
Cumin
Salt
Pepper
Dried basil
Dried oregano
Garlic powder
Berbere (you can also look up recipes for how to make a blend online)
Shiro powder (chickpea flour)


RECIPES FOR THE WEEK

Cauliflower Crust Pizza: http://tastykitchen.com/blog/2013/08/cauliflower-crust-pizza/

Notes: I used about a half a large head of cauliflower. I used rest in mashed potatoes/cauliflower. To keep the crust from getting soggy I think it’s good to make it on the thinner side, and next time I plan to flip curst part way through baking before putting the toppings on. We also don’t use the microwave. So instead of microwaving the “califlower snow” as they call it, I put it in a thin dish towel and popped it in the steam pan over a pot of boiling water on my stove for a few minutes. This is good, and to me good enough to skip any premixed pizza crust. But we also tried Red Mill’s GF pizza crust, because our Elsa girl LOVES pizza, and this is much closer to what she’s used to. For around $4 you get two large pizzas out of one package of mix. Definitely a keeper. To make sauce I just take a couple of roma tomatoes, garlic, sale, and pepper throw them in the food processor and blend away. If you have basil that would be great to add too. We topped with cheese and some pineapple, onion, and a little bit of green pepper we saved.

Quinoa Cakes: http://www.spoonforkbacon.com/2011/11/cheesy-quinoa-cakes/
Notes: These are SO good. SO GOOD. You can really use any cheese. I used cheddar cheese I had left so I didn’t spend any extra. I’ve used fontina and monetary jack, really I don’t think you can go wrong. I cut the flour out of the recipe, although you could use a substitute. And we didn’t buy any green onions. Not that they’re expensive, just not a necessity for us. You can really top them with anything. We tried feta this week, which was really really good. And avocado is also good. The mayo based aioli mentioned in the recipe is delicious. We’ve had it. We just don’t keep mayo around anymore, nor do I feel like it would be a good idea to buy some ha!

Southwest Soup: http://thishomemadelife.com/southwest-soup
Notes: This made a ton of soup! I make my own broth, and as we ate it for left overs I added more because I like my soup on the brothy side. I used jalenpeno instead of green chilies this time, and only half the can of corn so I could use the other half for the pinto bean burgers. Nate liked adding hot sauce and chili powder to his.

Pinto Bean Burgers: http://www.onedayatatime-recipes.blogspot.com/2013/06/tex-mex-pinto-bean-burgers.html
Notes: These are another regular around here. So good and so easy. I use yellow onion from the bag I get instead of red onion, and because I don’t have any, I don’t use the paprika. We use ground oatmeal instead of bread crumbs, and we like to top them with avocado.

Vegetable Cabbage Soup: http://snackinginthekitchen.com/2012/01/20/vegetable-cabbage-soup-with-jalapeno-chile-and-lime/
Notes: I use olive oil, and I didn’t garnish with sour cream, but it would probably be good! This also made a ton of soup. I only used half the head of cabbage, because it seemed like it was going to be a ton of cabbage. And it would have been. But I think it would have been ok. And I definitely will put more broccoli in this next time. I wasn’t sure how that would taste. But it was awesome.

Spicy Garlic Broccoli:
Nate took some of the broccoli we had left and sauteed it with olive oil, garlic, a little non-GMO soy sauce we had in the fridge, and some crushed red pepper. It was a delicious side/snack.

Mashed Potatoes and Cauliflower:
Peel and dice 2-3 potatoes. Cut the remaining half of your cauliflower into florets. Put it all in a pot of boiling water. Boil for 15 minutes or so, until the potatoes are tender. Mash by hand or in a food processor. Top however you like. For bigger families (or if you have a kid like Elsa who makes a meal out of this) double the batch!

Black Bean Burgers (double batch)
This isn’t a new recipe for us by any means, but with them being GF and so yummy I think we’ll be making them fairly often. In a bowl mash up a can of drained and rinsed black beans. In a food processor combine a couple of cloves of garlic, a small onion or half of a large one, and a bell pepper. Process that sucker! in another food processor grind up a bunch of oats until they’re nice and small. Start with a cup or so, but you may need to do more in a bit. Mix the oats and the green pepper/onion mixture into the bowl with the black beans. Add more oats as needed until it’s a sticky paste of a mixture almost like ground beef, just enough so that you can form little patties of it. Place them on a greased cookie sheet or stone and bake at 350 for 10 minutes on each side. We made a double batch this week and it make around 10-12 if I remember correctly. Elsa ate three one afternoon, so I kind of lost track. You can really add anything you like to the mixture, and obviously top them how you want. We had cheese, tomatoes, and avocado around this week. We like to make sweet potato fries to go along with them.

Sweet Potato Fries and Kale Chips
Cut the potatoes up, toss in olive oil and salt, and bake! For kale chips, tear or cut the kale into smallish pieces, toss in olive oil and salt and bake until they just start to get brown. Easy and delicious sides/snacks.

Pasta
Yes, sometimes I need an easy 10 minute meal with no hassle. And sometimes we crave pasta. So there’s that. There are a lot of GF pastas out there. We just choose one of the brands with only one or two ingredients, not a bunch of chemical yuck or preservatives. And we either chop up some veggies and toss the pasta with olive oil and garlic to go along with them, or find an organic pasta sauce. Elsa’s GF Annie’s mac n cheese falls into pasta too. She loves the stuff, and it’s easy to pack in a thermos for her lunch.

Shiro
If you just said “whaaaat?” then you need to google your nearest Ethiopian restaurant and go try Ethiopian food. SO GOOD!! Elsa loves it, and shiro is an easy dish to make at home. So for our shiro here’s what I do. This is totally modified, so don’t get all “this isn’t how it is in Ethiopia” on me, I hide extra veg in mine. And it’s not very shiro powdery. I start with two pots. One has a bunch of olive oil, some garlic, and an entire onion that I’ve processed to a pulp in the food processor. The other has boiling water and about five whole roma tomatoes and a couple of carrots cut up small enough to get tender without having to boil forever. The onions cook down while the tomatoes and carrots boil. When the skin on the tomatoes starts to burst I take them out. I take the skin off, food process them to a pulp, and add to the onion mixture. I do the same thing with the carrots. I add oil to the carrots, about a tbsp berbers, and sometimes a little water, to get them super smooth. Once everything is combined I add tumeric, cinnamon, cumin, salt, berbere, and shiro powder. These I don’t measure. I go by smell. Helpful right? Just do some of each, and spice it to taste. Stir together and that’s it. You can add butter, which is yummy. But you do use a loooooot of oil. iI only use a tbsp or so of shiro powder. if you look up shiro recipes you’ll find a wide variety of amounts for everything. Some say CUPS of shiro and/or water. I add very little of both. Our shiro is mainly vegetables.

 

BLACK BEAN BURGERS

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QUINOA CAKES

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PINTO BEAN BURGERS

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CAULIFLOWER PIZZA AND GF PIZZA DOUGH

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VEGETABLE CABBAGE SOUP

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MASHED CAULIFLOWER/POTATOES, GF PASTA, AND SHIRO

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VEGGIE BROTH

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SOUTHWEST SOUP

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28
Nov

Week of 11.28.11

I hope everyone had a fantastic Thanksgiving week! We’re finally less full, out of left overs, and ready to begin this week’s set of meals. It’s starting to feel like winter around here so we’re trying a new veggie chili recipe this week. It’s not made in the slow cooker, which has me skeptical, but it sounds delicious so we’re going to give it a try. Plus, sweet potatoes are super cheap right now, so we’re loading up! Yum.

Here’s this week’s meal plan for around $50:

Day 1
Lunch: Quinoa with Black Beans and Spinach
Dinner: Sweet Potato Vegetarian Chili

Day 2
Lunch: Quinoa with Black Beans and Spinach
Dinner: Sweet Potato Vegetarian Chili

Day 3
Lunch: Black Bean Vegetarian Chili
Dinner: Naan Bread Pizza

Day 4
Lunch: Huevos Rancheros
Dinner: Black Bean Burgers w/ Sweet Potato Fries

Day 5
Lunch: Black Bean Burgers w/ Sweet Potato Fries
Dinner: Veggie Ruebens

Day 6
Lunch: Huevos Rancheros
Dinner:Black Bean Burgers w/ Sweet Potato Fries

Day 7
Lunch: Naan Bread Pizza
Dinner: Veggie Ruebens

And here is the grocery list with approx. pricing:
Quinoa: $3.50
4 cans black beans: $4
2 bunches spinach: $2
Garlic: $.50
Sun-dried tomatoes (not in oil): $3
Bag of onions: $2
3-4 Sweet potatoes: $2 (They’re .39/pound right now!! Yum.)
Red bell pepper: $2
Green pepper: $1
Diced tomatoes: $1
Carrots: $1
3 roma tomatoes: $2
Cilantro: $1
Lime: $.50
Tortillas: $1
Eggs: $1
Cheese: $2
Naan bread: $3
Mozzarella (1/4-1/3lb sliced): $2
Bread: $1.50
Oats: $2
Saurkraut: $2
Thousand island dressing: $1.50
Swiss cheese (1/4-1/3lb sliced): $2
Fruit: $5
OJ: $3

We always make our own broth, but if you need to buy broth, or any spices add a couple of dollars.

The recipes:

Quinoa with Black Beans and Spinach: Chop 1 cup spinach and 1/4 cup sun-dried tomatoes. In a pan saute 2 chopped clovest of garlic for a minute or two. Then add the chopped spinach and sun dried tomatoes. Saute until the spinach begins to wilt. Add 14oz veggie broth, 1/4 cup water, 1 can black beans (rinsed), 1 cup quinoa (rinsed), and a pinch of salt and pepper. Bring to a boil then turn down and simmer for 10-15 minutes, until quinoa is cooked.

Sweet Potato Vegetarian Chili: Saute 2 minced cloves of garlic and 1 small diced onion in olive oil for a couple of minutes. Peel and dice two small sweet potatoes (or one larger one), 2 medium carrots, 1/2 red bell pepper, add to pan and cook until the onions are soft.

Reduce heat to medium/low and add 1 can black beans, 1 can diced tomatoes, 1/2 cup veggie broth, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper. Simmer for 20-25 minutes, partially covered, stirring occasionally. Thinking I might serve this over a little quinoa since I’ll have it around. If you don’t have the spices or want to use a prepackaged chili spice I’m sure that would be fine too.

Huevos Rancheros: We’re going to be making our own pico to use instead of salsa, but if you want to use salsa instead go right ahead! To make pico just dice a tomato, 1/4 onion, some cilantro, and combine it all in a bowl with the juice from half a lime. Stir and salt to taste.

To make the rest, dice 1/4 onion and add it to a pan with 1 clove minced garlic and some olive oil. Cook over medium heat until tender. Add 1 can black beans and 1/2 tsp cumin. Stir and let simmer while you warm the tortillas and cook your eggs. Take tortillas and top them with cheese, bean mixture, a cooked egg, and pico.

Naan Bread Pizzas
Preheat oven to 350. In a food processor combine 1 roma tomatoes, 1 tbsp olive oil,  a garlic clove, salt, and pepper. Blend until smooth. Spread a little olive oil on each crust, followed by the sauce. Top with mozzarella, some sliced onion, and a little bell pepper…or whatever toppings you’d like to get. Bake until the cheese is bubbling and the crust is brown. We plan on making our two pizzas on different days since it’s just the two of us.

Vegetarian Ruebens: Make them like a regular ruben but without the meat. Instead we’ll just be filling ours with sauerkraut layered on the bread with swiss cheese and thousand island dressing. Yummy. But obviously very easy to add meat too if you want.

Black Bean Burgers: This is a repeat from a few weeks ago. We love them and are craving them again…In a bowl mash up a can of drained and rinsed black beans. In a food processor combine a couple of cloves of garlic, a small onion or half of a large one, and a bell pepper. Process that sucker! in another food processor grind up a bunch of oats until they’re nice and small. Start with a cup or so, but you may need to do more in a bit. If you’ve got bread crumbs lying around those work too. Mix the oats and the green pepper/onion mixture into the bowl with the black beans. Add more oats as needed until it’s a sticky paste of a mixture almost like ground beef, just enough so that you can form little patties of it. Place them on a greased cookie sheet and bake at 350 for 10 minutes on each side. Thin patties will work better. This usually makes about 12 patties for us. Yep, that’s why it’s on there for so many meals. And if you’ve got spices and such you’d like to thrown in the mix go for it. Nate loves to add chili paste to them. And dress them up with whatever you want. We typically have ketchup, relish and mayo around.

Some photos of recent meals:

Penne with Sun-dried Tomatoes.We definitely liked this. It’s fresh, got a ton of flavor (if you don’t like garlic skip this recipe), and only takes a few minutes to make.

Here are the cheese quesadillas with spanish lime rice. I should probably half the recipe next time. It made SO much food for just the two of us. Also, the rice was better on day two once everything had sat and melded together.

 

And Thanksgiving. Yes, you can have Thanksgiving dinner as a vegetarian…it’s delicious.

Roasted carrots, sweet potatoes, green beans, asparagus, and onion. Yum.

Gotta have biscuits!

Green bean casserole. It’s not Thanksgiving without green bean casserole.

We made the potato corn soup we’ve been making a lot of. Definitely Thanksgiving appropriate.

And of course, mashed potatoes and cornbread stuffing.

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23
Nov

Week of 11.21.11

Happy Thanksgiving everyone!! I think we know what we’ll all be eating this week…so enjoy your family, and food, and we’ll be back next week!

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14
Nov

Week of 11.14.11

Here’s this week’s meal plan for around $55:

Day 1
Lunch: Five Layer Greek Dip
Dinner: Tomato Avocado Panini

Day 2
Lunch: Five Layer Greek Dip
Dinner: Tomato Avocado Panini

Day 3
Lunch: Lemon-Spinach Chickpeas
Dinner: Penne with Sun-dried Tomatoes

Day 4
Lunch: Lemon-Spinach Chickpeas
Dinner: Penne with Sun-dried Tomatoes

Day 5
Lunch: Cheese quesadillas with Spanish Lime Rice
Dinner: Slow Cooker Minestrone Soup

Day 6
Lunch: Cheese Quesadillas with Spanish Lime Rice
Dinner: Slow Cooker Minestrone Soup

Day 7
Lunch: Slow Cooker Minestrone Soup
Dinner: Greek Pasta

And here is the grocery list with approx. pricing:

3 Tomatoes: $3
Avocado: $2.50
Bread: $1.50
Mozzarella: $3
Spinach: $2
Sun dried tomatoes: $3.50
Basil: $2.50
Parmesan: $2.50
Pita bread: $2
Garbanzo beans: $1
Lemon: $.50
Bag of onions: $2
Carrots: $1
Garlic: $.50
Can diced tomatoes: $1
Can white beans: $1
Small pasta (elbows, shells, etc.): $1
Penne: $1
Rice: $1
Black beans: $1
Can corn: $1
Lime: $.50
Cilantro: $2
Cheese: $2
Sour cream: $1
Hummus: $3
Olives (your choice so price may vary): $1.50
Red bell pepper: $2
Cucumber: $1
Feta: $2.50
Fruit: $5
Tortillas: $1

If you need to buy broth, or any spices add a couple of dollars.

The recipes:

Tomato Avocado Panini: We love veggie paninis. This week ours will have sliced mozzarella, tomatoes, a little sauteed spinach, and some pepper on them. Build and grill like a grilled cheese. Easy and yummy.

Penne with Sun-dried Tomatoes: A friend of ours made this for us and it’s super delicious. Cook 12 ounces of penne pasta until tender. Drain but reserve 1 cup of the water. While the pasta is cooking grab your food processor and blend 8.5 oz sun-dried tomatoes with the oil, 2 cloves of garlic, salt, pepper, and 1/2-1 cup basil leaves (just make sure to save enough for the minestrone). Put the mixture in a bowl and mix in 1/2 cup parmesan. Add the pasta, stir, and add enough reserved water to moisten.

Lemon-Spinach Chickpeas: Heat 1/4 cup olive oil in a skillet, add a can of chickpeas, and cook for a couple of minutes. Add about 10oz spinach, stirring until just wilted. Sprinkle 1tsp salt and the juice of a lemon over the mixture, stir, serve with pita bread. This sounds like a fantastic light lunch to pair with some fruit. Mmm.

Slow Cooker Minestrone Soup: In a slow cooker combine 1/2 onion chopped, 1 cup chopped carrots, 2 minced cloves of garlic, 1 can diced tomatoes,  1 can white beans, 2 cups veggie broth, 2 tbsp chopped basil, salt, and pepper. Cook on low for 6-8 hours. 35-40 Minutes before the soup is done add 2-3 cups chopped fresh spinach. On the stove cook 2 cups small pasta. 10 Minutes before the soup is done add the cooked pasta and let cook. Serve and top with parmesan cheese if you’d like!

In some recipes I’ve seen people puree the beans. If you’d like to do that combine them and a cup of your broth in a blender. I think I might try that. Sounds good.

Cheese Quesadillas with Spanish Lime Rice: Cook 1 1/2 cups rice. While the rice is cooking make your cheese quesadillas either on the stove or in the over.

In a bowl combine warm rice, 1 can of corn (warmed), 1 can black beans (warmed), a diced tomato, chopped cilantro to taste, and 1 tbsp lime juice. Serve with quesadillas and sour cream.

Five Layer Greek Dip: This is pretty easy. Finely chop some olives, red bell pepper, and cucumber. On a serving dish spread 1-2 inches deep of hummus. Top the hummus with the veggies. Crumble feta on top. Serve with pita bread. Yuuuum. I think we might make two batches, a small one each day.

Greek Pasta: This is your “use it all up” meal. Cook your left over pasta. Take anything that’s left (spinach, feta, tomatoes, parmesan, olives, bell pepper, etc.) and make a pasta dish out of it. Easy peasy. And not wasteful.

 

Some photos of recent meals:
Avocado Mozzarella Paninis. These are SO good. And on the menu this week.

 

Potato Corn Soup – before and after the creamed corn was added.

Chickpeas with sauteed vegetables

Vegetarian broth

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30
Oct

Week of 10.31.11

Vacation, work, camp with a bunch of high schoolers, and more work are a really good way to lose almost all motivation to put a meal plan together…let alone stay on budget! But after a couple of weeks off, we’re back. Didn’t I just say that a few weeks ago? For real this time though! And this week we’ve got some new recipes that we’ve been wanting to try for a while so I’m really excited about it. Plus, there are lots and lots of veggies and good grains, and a lot less cheese than normal. We love cheese…too much. I need to start keeping my eye on that. : )

So here’s this week’s meal plan for around $50:

Day 1
Lunch: Baba Ghanoush Pitas
Dinner: Potato and Corn Soup

Day 2
Lunch: Baba Ghanoush Pitas
Dinner: Potato and Corn Soup

Day 3
Lunch: Quinoa and Black Bean Salad
Dinner: Potato and Corn Soup

Day 4
Lunch: Quinoa and Black Bean Salad
Dinner: Chickpeas with Spinach, Feta, and Brown Rice

Day 5
Lunch: Broccoli White Bean Soup
Dinner: Chickpeas with Spinach, Feta, and Brown Rice

Day 6
Lunch: Broccoli White Bean Soup
Dinner: Veggie Enchiladas

Day 7
Lunch: Veggie Enchiladas
Dinner: Veggie Enchiladas

 

And here is the grocery list with approx. pricing:
Eggplant: $3
Tahini: $2.50 (this will last a while)
Garlic: $.50
3 Lemons: $1
Feta: $3
Cucumber: $1
3 Green bell pepper: $3
Red bell pepper: $2
Bag of onions: $2
Spinach: $2
1lb Broccoli Florets: $1.50
Cannellini beans: $1
Quinoa: $3 (hopefully this will last me a little while)
2 can black beans: $2
Cilantro: $2
Avocado: $2
2 limes: $1
2 cans chickpeas: $2
3 roma tomatoes: $1.50
Rice: $1
Pitas: $2
Cheese: $2
2 potatoes: $1.50
2 cans creamed corn: $2.50
Cream: $1.50
Tortillas: $1.50
Green chilies: $1
Salsa: $2

If you need to buy broth, or any spices add a couple of dollars.

 

The recipes:

Baba Ghanoush: So most of the recipes I’ve found say that you need to literally char the skin off of the eggplant. If you’ve got a charcoal grill ready to go you can do it on there, or if you’re like us and live where it’s starting to get cool out, you can use your broiler. Poke the eggplant with a fork several times and place on the grill/broiler and turn recently until the skin is blackened and blistered. The eggplant should start feeling soft. Transfer to a baking sheet and bake at 375 until very soft, about another 15-20 minutes. Remove from oven, let cool. Peel the skin off. Put the eggplant in a bowl and mash with a fork (I may use my food processor if I can’t get it as smooth as I want it). Add 1/4 cup tahini, 3 minced cloves of garlic, 1/4 cup lemon juice, and a little cumin. Season with salt to taste. We’ll be putting this in pitas with feta and veggies like cucumber, onion, green pepper, and spinach.

Broccoli White Bean Soup: Steam 1 lb of small broccoli florets until tender, a couple of minutes. Save about half of the florets to use whole. In a pot over medium heat saute 1 diced onion and 2 thinly sliced cloves of garlic until translucent. Add 15oz can cannellini beans (drained) and 2 1/2 cups veggie broth. Bring to a simmer. Remove from heat, add broccoli, and puree in a blender until smooth. Put it back in the pot, add reserved broccoli florets. Season to taste with salt and pepper. Garnish with parmesan if you’d like.

Quinoa and Black Bean Salad: This is super easy. Cook 1 cup quinoa as directed. While it’s cooking rinse a can of black beans. You may want to add a cup of corn. Some people are anti frozen, or anti can. But I really don’t like making corn. So if you want it, go for it. Just add it to your budget! Use whatever type of corn you want. : ) Chop half of a red bell pepper pepper, half a green bell pepper, 1/4 cup cilantro, and an avocado. Let the quinoa cool for a few minutes. Add the beans and veggies and toss.

I’m actually thinking I might cook my bell peppers a little. We like them sautéed better than fresh.

For a dressing you can combine the juice from 2 limes, 1/2 tsp salt, 1/2 tsp pepper, 1 minced garlic clove, 1/4 cup olive oil, and 1/2tsp cumin. Mmm.

Chickpeas with Spinach, Feta, and Brown Rice: Cook rice as directed (as much as you want to top with the chickpeas). While that’s cooking, in a saucepan saute 1 1/2 chopped onion, 3 cloves minced garlic, in 1 tbsp olive oil. Add 3 cups of chick peas, red pepper flakes to taste, and 1 tsp oregano (I have dried in my pantry so I’m using that). Cover and simmer for 15-20 minutes, stirring occasionally. Add a few handfuls of spinach and 1 1/2 cups chopped tomato to the pan. Cook for a few minutes, until the spinach is cooked. Add the juice of a lemon, salt, and pepper to taste. Serve over the brown rice, top with feta.

Potato and Corn Soup: This is our favorite soup. It’s cheap, easy, delicious, and great for this time of year. In a large pot melt 2 sticks of butter. Add 1 chopped white onion and saute. The lady who gave me this recipe (she made the soup and I had to have it!) adds a little olive oil to keep the butter from burning. Add 1 1/2 tsp ground cumin, 32 oz vegetable broth, and 2 peeled and diced baking potatoes. Bring to boil and cook until the potatoes are tender.. Add 3 cans of creamed corn, and a little cream to thicken and to taste. Salt and pepper to taste. Garnish with shredded cheese if you want. We made this a month or so ago and it was awesome. It made a TON of soup though. We had some help eating it all. : )

Veggie Enchiladas: Chop and sauté 3/4 of a green pepper, an onion, and 3 cloves of garlic until tender. Add to the pan a can of black beans (drained and rinsed), a chopped roma tomato, the green chilies, and any spices you’d like…chili powder, pepper, red pepper flakes, etc. Bring to a boil. Reduce heat and simmer until mixture thickens. Add 1 1/2 cups cooked rice, cook until heated through.

Spoon mixture into each tortilla. Roll up and place in a greased baking dish. Spoon salsa over each tortilla. Cover and bake at 350 for 25 minutes. Uncover, top with cheese, bake a couple of minutes until cheese is melted.

 

Some photos of recent meals:

We made spinach ravioli with homemade pasta sauce and it was SO good. I don’t think we can buy sauce anymore. We just put tomatoes in the food processor with some garlic, and sauteed onion, green pepper, and spinach. Nate loved this.

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11
Oct

Week of 10.10.11

We’re back! And getting back to a normal routine. Which is good, because lately there have been too many meals from restaurants and not enough from our own kitchen. I don’t have any pictures from recent meals…since we haven’t made any. But it’s off to the grocery store, so this week we’ll snap some!

So here’s this week’s meal plan for around $55:

Day 1
Lunch: Curry Pasta Salad with Hummus and Chips
Dinner: Spicy Vegetable Soup with Toast

Day 2
Lunch: Curry Pasta Salad with Hummus and Chips
Dinner: Spicy Vegetable Soup with Toast

Day 3
Lunch: Grilled Cheese with Tomato and Avocado
Dinner: Tortellini Primavera

Day 4
Lunch: Tortellini Primavera
Dinner: Grilled Cheese with Tomato and Avocado

Day 5
Lunch: Veggie Pitas with Feta
Dinner: Orzo Stuffed Peppers

Day 6
Lunch: Naan Bread Pizza
Dinner: Orzo Stuffed Peppers

Day 7
Lunch: Veggie Pitas with Feta
Dinner: Naan Bread Pizza

 

And here is the grocery list with approx. pricing:
Pasta for pasta salad: $1
Red bell pepper: $2
Green bell pepper: $1
Mayo: $1.50
Garlic: $.50
Bag of onions: $2
5 roma tomatoes: $2
Tomato (for grilled cheese): $1.50
Potato: $1
Spinach: $2
Green beans: $1
Hummus: $3
Pitas: $2
Shredded parmesan cheese: $3
Broccoli: $1.50
Carrots: $1
Tortellini: $3
4 bell peppers (any colors. colors may be more): $5
Orzo: $1
Chickpeas: $1
Feta: $3
Sun-dried tomatoes: $3
Bread: $1.50
Cheese: $2
Avocado: $2
Naan bread: $3 49
Deli mozzarella cheese slices: $1.50
Fruit: $4

If you need to buy broth, vinegar, or any spices add a couple of dollars.

The recipes:

Curry Pasta Salad: Cook 1 lb pasta. Put in a large bowl and allow to cool. Add 1 cup diced red pepper, 1 cup diced green pepper, 1 cup mayonnaise, a clove of minced garlic, 1 3/4 tbsp sugar,  1/2 tsp turmeric, 1 tbsp curry, and salt and pepper to taste. Eat! If you like celery add some diced celery to it too!

Spicy Vegetable Soup: Heat a couple of tbsp olive oil in a dutch oven or large pot. Add 1 diced onion and cook until it begins to brown. Add 2 tsp hot paprika, stir, and add 28 oz veggie broth. Add 3 diced roma tomatoes, a diced potato, and 1 1/2 cups green beans. Bring to a boil, reduce and simmer until veggies are tender. Stir in 2 cups spinach and 2 tbsp red-wine vinegar. Cook for a couple of minutes and serve.

Tortellini Primavera: Bring a large pot of water to a boil. Add 4 cups of chopped veggies and the tortellini to the water and cook until tender. We plan to use broccoli and carrots.

While that’s boiling/cooking, in a bowl whisk together 2 tbsp flour and 14 oz veggie broth. In a skillet heat 1 tbsp olive oil and a couple of cloves of minced garlic. Add the broth mixture to the pan. Bring to boil and cook until the sauce is thick enough to coat a spoon. Remove from heat and stir in 3/4 cups shredded parmesan cheese. Drain the pasta and veggies, add to the pan. Stir and serve.

Orzo Stuffed Peppers: Cut your yellow/orange peppers in half and steam either on the stove or in the microwave.

Cook 1/2 cup orzo as directed. In a bowl, mash a can of chick peas.

Heat 1 tbsp oil in a skillet. Add a chopped onion and cook until tender. Add a cup of chopped spinach and cook until the spinach is wilted. Stir in the orzo, chickpeas, 1/2 cup feta, 1/4 cup sun-dried tomatoes (chopped), and 1 tbsp red-wine vinegar. Heat through. Fill the peppers and serve!

Naan Bread Pizzas
Preheat oven to 350. In a food processor combine 1 roma tomatoes, 1 tbsp olive oil,  a garlic clove, salt, and pepper. Blend until smooth. Spread a little olive oil on each crust, followed by the sauce. Top with mozzarella, some sliced onion, and a little bell pepper…or whatever toppings you’d like to get. Bake until the cheese is bubbling and the crust is brown. We plan on making our two pizzas on different days since it’s just the two of us.

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22
Sep

Out of the Kitchen! 09.19-10.03

We’ll be out of the kitchen (and eating out of the pantry) for the next week, so there won’t be any new menus, but here are some pics of recent meals. More meal plans coming soon!

Veggie and chickpea “buddha bowl”

Roasted carrot soup. This was delicious. Even Nate liked it, and he doesn’t like carrots very much. Great with crackers.

Making veggie broth.

Black bean burger and veggie pitas with yogurt sauce.

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13
Sep

Week of 09.12.11

Last week we had some delicious, and easy, meals. This week we’re trying some new recipes and going back to some favorites. Nate’s craving Buddha Bowls again, and I’m excited to have all of these veggies in our meal plan. There also seems to be a lot of grilling going on in our neighborhood, which just makes us crazy for a burger, so black bean burgers are making another appearance!

Here’s this week’s meal plan for around $50:

Breakfast
This week for breakfast you’ll have oats, fruit, and toast. We’re also using some left over bananas from last week’s fruit and making banana bread. And we have frozen fruit for smoothies, and will add any left over yogurt we don’t use for the pita yogurt sauce.

Day 1
Lunch: Black Bean Burgers
Dinner: Eggplant- Tomato Stew with Garbanzo Beans (thanks for the recipe Stacy!)

Day 2
Lunch: Black Bean Burgers
Dinner: Eggplant- Tomato Stew with Garbanzo Beans

Day 3
Lunch: Eggplant- Tomato Stew with Garbanzo Beans
Dinner: Black Bean Burger Pitas

Day 4
Lunch: Pimento Cheese Sandwich with Avocado
Dinner: Buddha Bowl

Day 5
Lunch: Hummus Pitas with Yogurt Sauce
Dinner: Roasted Garlic and Cauliflower Pasta

Day 6

Lunch: Hummus Pitas with Yogurt Sauce
Dinner: Roasted Garlic and Cauliflower Pasta

Day 7
Lunch: Pimento Cheese Sandwich with Avocado
Dinner: Buddha Bowl

And here is the grocery list with approx. pricing: 

Eggplant: $3
Tomatoes: $2
Carrots: $1
2 cabs Garbanzo beans: $2
Kidney beans: $1
Bag of onions: $2
3 heads garlic: $1
Pasta (rotini or something short): $1.50
Cauliflower: $3
Shredded parmesan: 2.50
6oz tomato paste: $1
Black beans: $1
Pitas: $2
Oats: $2
Bread: $1.50
Greek yogurt: $1
Lemon: $.50
Cucumber: $1
Pimento: $2
Cheddar cheese: $2
Monterey jack cheese: $2
Avocado: $2.50
Broccoli: $3
Green bell pepper: $1
Spinach: $2
Rice: $1
Fruit: $4
Hummus: $3
Mayo: $2

*Note again: I make our broth, so I don’t include it on here. But if you need to buy broth or any spices add a couple of dollars.

And the recipes:

Eggplant-Tomato Stew with Garbanzo Beans: Cut a peeled eggplant into 1/2″ cubes. Slice 1 1/2 cups carrots. And chop a cup of onion. Combine your veggies, a can of garbanzo beans (drained, a can of kidney beans (rinsed and drained), and 3 minced cloves of garlic in a crock pot. Add 3 cups veggie broth, 6oz of tomato paste, 1/2 tsp dried oregano, and 1/2 tsp crushed red pepper. Stir, cover, and cook on low for 7-8 hours or high for 3-4 hours.

Roasted Garlic and Cauliflower Pasta: Preheat oven to 450.  Take two heads of garlic, peel the skin off and cut the top quarter off the top. Place the garlic heads on foil, drizzle with olive oil, and fold up and seal the foil. Place on oven rack and roast until the garlic is tender, about 40 minutes. Once it’s done set it aside to cool.

While roasting the garlic cut the stem flush with the bottom of your head of cauliflower. Cut into bite-sized pieces. In a bowl toss the cauliflower with a couple of tablespoons oil, some salt, pepper, and 1/4 tsp sugar. Roast on a baking sheet until brown and tender, about 20 minutes.

Cook pasta, drain (reserving 1 cup cooking water), and return to pot. While the pasta is cooking squeeze the cooled garlic into a bowl. Mash the garlic into a paste, stir in a couple tablespoons lemon juice (make sure you leave a little if you’re going to use a yogurt sauce on your hummus pitas) and 1/4 tsp red pepper. Add the cauliflower, garlic paste, 1/4 cup cooking water, and 1/2 cup parmesan cheese. Add more water if needed. Season to taste. Add cheese as needed.

Black Bean Burgers: This is a repeat. We love them and are craving them again…In a bowl mash up a can of drained and rinsed black beans. In a food processor combine a couple of cloves of garlic, a small onion or half of a large one, and a bell pepper. Process that sucker! in another food processor grind up a bunch of oats until they’re nice and small. Start with a cup or so, but you may need to do more in a bit. If you’ve got bread crumbs lying around those work too. Mix the oats and the green pepper/onion mixture into the bowl with the black beans. Add more oats as needed until it’s a sticky paste of a mixture almost like ground beef, just enough so that you can form little patties of it. Place them on a greased cookie sheet and bake at 350 for 10 minutes on each side. Thin patties will work better. This usually makes about 12 patties for us. Yep, that’s why it’s on there for so many meals. And if you’ve got spices and such you’d like to thrown in the mix go for it. Nate loves to add chili paste to them. And dress them up with whatever you want. We typically have ketchup, relish and mayo around.

Hummus Pitas: We’re going to use garlic hummus, green pepper, spinach, cheese, cucumber, and tomato. We’re also topping them with yogurt sauce.

For the sauce combine 1 cup plain yogurt, 1/2 cup diced cucumber, 1/4 cup minced onion, and 1 teaspoon fresh lemon juice. Cover and chill.

Buddha Bowl
Cook 1-2 cups of rice. While it’s cooking sauté: 1/2 a head of chopped broccoli, 1/2 of a chopped onion, and a grated carrot. Add a 1/2 cup of chickpeas, a little spinach, and some garlic so they’re warm. I plan on peppering this. Serve the veggies/chickpeas over the warm rice. Dress it with a sliced avocado, salt, and whatever other spices you’d like. We like to top it with teriyaki sauce. Yum.

Pimento Cheese
In a bowl combine 1 cup cheddar cheese, 1 cup coolly cheese, 2 to 4 oz diced pimento peppers (drained), and 4oz mayo. Add more mayo and pimentos as you need or wish. Salt, pepper, and spice as needed. Put the pimento cheese and sliced avocado on bread. Grill until warm and melty. Eat it up!

Banana Bread. An easy cheap breakfast!

Veggie and bean tacos

Spinach and ricotta stuffed shells. These are so good. They’ll be a regular for sure. And half of a box of shells makes a ton of food. We ate leftovers for a couple of days.

Just an FYI, you can make ruebens with quesadillas. And it’s aaaawesome.

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5
Sep

Week of 09.05.11

This week we’ve got some items left over from previous weeks that we need to use before they go bad. I don’t like to waste food, but I also don’t eat things that have expired…so there are some repeats. It’s going to be a rainy week around here (yay for rain!) so I’ve got a copule of soups on the menu this week. Nate’s really craving the potato corn soup again, and I’m excited to try the carrot soup. You may have some cabbage left over that you can steam or cream and have for a side, and if you haven’t tried making “chicken” salad with chickpeas yet you really should. I promise it’s good.

Here’s this week’s meal plan for around $50:

Breakfast
This week for breakfast you’ll have eggs, fruit, and if you’re like us you still have some oats left. We’re also using some left over bananas from last week’s fruit and making banana bread.

Day 1
Lunch: Roasted Carrot Soup
Dinner: Spinach and Ricotta-Stuffed Shells

Day 2
Lunch: Roasted Carrot Soup
Dinner: Spinach and Ricotta-Stuffed Shells

Day 3
Lunch: Vegetarian Ruebens
Dinner: Mock Chicken Salad

Day 4
Lunch: Vegetarian Ruebens
Dinner: Bean and Veggie Burritos

Day 5
Lunch: Mock Chicken Salad
Dinner: Potato and Corn Soup

Day 6

Lunch: Bean and Veggie Burritos
Dinner: Potato and Corn Soup

Day 7
Lunch: Potato and Corn Soup
Dinner: French Toast with Eggs and Fruit

And here is the grocery list with approx. pricing: We actually have several of these things left over from last/previous weeks (I’ll mark them with an *), so maybe you do too. I know it’s going to save us quite a bit this week. And I really don’t like wasting food, so we need to use it up!

* Carrots: $1 (Our 1lb page of organics is a dollar. I have a bunch left from last week.)
* Onions: $2
* Garlic: $.50
* Cream: $1.50
* Jumbo pasta shells: $2
Marinara sauce: $2
Tomato: $1 (a couple romas for tacos)
* Ricotta: $2
Spinach: $2
* Shredded mozzarella: $2
2 Cans chickpeas: $2
2 Green bell pepper: $2
Mayo: $3
Bread: $2
Tortilla: $1
Cheese: $2
Sour cream: $1
Black beans: $1
Cabbage: $3
*Rice: $1
Fruit: $4
OJ: $3
Apple: $1
1000 island: $1.50
Deli swiss cheese: $2.50 (we get about 1/4-1/3lb thinly sliced)
Half dozen eggs: $1
Cream corn: $3 – 3 cans
3lbs potatoes: $3

If you need to buy broth or any spices add a couple of dollars. Reminder: I don’t include broth in my grocery lists anymore because I always make it. : )

And the recipes:

Roasted Carrot Soup: Preheat the oven to 350. Peel and quarter 7-10 carrots and an onion. Place the carrots, onion, 4 cloves of garlic, 1 tsp olive oil, 2 tsp butter, and 1 tsp ground cumin in the middle of a sheet of foil. Wrap up and roast until the carrots are tender, about 30 minutes. In a large saucepan combine 5 cups of veggie broth and the roasted veggies. Using a hand held blender blend until smooth. Add 2 tbsp cream and season to taste. Bring to a boil and simmer for a few minutes until the soup thickens a little.

Spinach and Ricotta-Stuffed Shells: These are SO good. Use as much spinach as you want though. We like a lot. And I’m not sure you need 30oz of ricotta really. We used a 15oz and it easily made 20. Heat oven to 400 degree. Cook your pasta shells. Drain and rinse in cold water. Spread marinara sauce in the bottom of a large baking dish. In a bowl combine 30 oz ricotta, 2 cups chopped spinach, 1/2 cup grated mozzarella, and 1/4 tsp pepper (I’ll probably use more pepper though). I also garlic my spinach. Yum. Spoon mixture into shells and place them in the pan on top of the sauce. Bake until shells start to get as dry as you want them. I don’t like mine noodles to be too dry/hard. I think we cooked ours for 10-15 min.

Potato and Corn Soup: In a large pot melt 2 sticks of butter. Add 1 chopped white onion and saute. The lady who gave me this recipe (she made the soup and I had to have it!) adds a little olive oil to keep the butter from burning. Add 1 1/2 tsp ground cumin, 32 oz vegetable broth, and 2 peeled and diced baking potatoes. Bring to boil and cook until the potatoes are tender.. Add 3 cans of creamed corn, and a little cream to thicken and to taste. Salt and pepper to taste. Garnish with shredded cheese. It’s also good to add some parsley in when you add the corn…if you want to add it to your budget. We made this a month or so ago and it was awesome. It made a TON of soup though. We had some help eating it all. : )

Mock Chicken Salad: Love this stuff. And it’s such a quick easy lunch. Drain and rinse a can of garbanzo beans. Mash them in a bowl and mix in some chopped bell pepper (we like yellow), onion (I leave it out and Nate adds it in to what he’s eating since I don’t like raw onions),  mayo to taste, and salt and pepper. We top it with relish and spices, but really whatever you make your regular tuna or chicken salad with would work. Serve on toast or as a sandwich. This takes less than 5 minutes to make and is awesome. And trust me, non-vegetarians will love it too.

Veggie Burritos: Chop or slice all of the veggies you’d like to put in the burritos. Saute them with garlic, pepper, whatever spices you want! Heat up black beans and build some burritos! If you want to put rice in them go for it. Rice is always good in burritos. We’re using cabbage, onion, bell pepper, garlic, tomato, cheese, and sour cream

Vegetarian Ruebens: Make them like a regular ruben but without the meat. Instead we’ll be filling ours with sauteed cabbage, onion, apple, salt, pepper, and garlic that we saute in a pan and then layer on the bread with swiss cheese and thousand island dressing. Yummy. But obviously very easy to add meat too if you want.

Some photos of recent meals:

Muffin tin calzones. These were really good. A little tricky to get to stay closed. You have to really keep the liquid from the veggies and cheese from getting on the part of the dough you want to seal closed. They also took more dough than I anticipated. So we only got 5, not 8. I updated the list above to include two packs of dough. We will definitely be making these again though. They were great.

They were yummy even if they weren’t totally pretty. Definitely need extra sauce with them though.

Baked tortellini. Our red peppers were the same price as green, so we used all red. Could use some spinach next time to make eating so much cheese not feel so wrong. : )

Soooo good. I could eat tortellini every week. But it’s rich, so I shouldn’t.

Sweet potato chili. Nate really liked this. I think he had three bowls one night.

Served over rice

 

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