Back on the wagon we are! We cleaned out our pantry this week and tried some of the recipes from previous weeks that we hadn’t made for one reason or another. Some delicious ones I might add. The vegetarian tortilla soup and mock chicken salad are definite keepers. In fact, we’re putting mock chicken salad on this week too. We love it. Perhaps chicken salad was something we’d been missing since making the switch to vegetarianism…
Here’s this week’s meal plan for around $50:
Lunch: Pasta with onion, garlic, and spinach
Dinner: Buddha bowl
Lunch: Buddha bowl
Dinner: Feta and spinach stuffed tomatoes
Lunch: Feta and spinach stuffed tomatoes
Dinner: Creamy spinach and carrot soup
Lunch: Grilled pimento cheese and avocado sandwich
Dinner: Creamy spinach and carrot soup
Lunch: Creamy spinach and carrot soup
Dinner: Grilled pimento cheese and avocado sandwich
Lunch: Mock chicken salad
Dinner: Lentil shepard’s pie
Lunch: Lentil shepard’s pie
Dinner: Lentil shepard’s pie or Pasta with onion and garlic…whichever is left and sounds better!
And here is the grocery list with approx. pricing: If you’re like us you probably already have several of these things like garlic, lentils, rice, etc.
2 cans Chickpeas: $2
Bag of onions: $2
2 Avocado: $4
Half and half: $2
Can of veggie broth: $1.50 (or make your own with a little of each of your veggies for pennies)
Yellow pepper: $2
Cheddar cheese: $2
Colby cheese: $2
Pimento peppers: $3
Instant mashed potatoes: $1 (the little serving bags are cheap, or make your own with the extra half and half)
Can of diced tomatoes: $1
Pasta sauce: $2
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 cup of chickpeas, a little spinach, and some garlic so they’re warm. I plan on peppering this. Nate will probably add cayenne or cajun spices. Serve the veggies/chickpeas over the warm rice. Dress it with a sliced avocado, salt, and whatever other spices you’d like.
Feta and Spinach Stuffed Tomatoes
Preheat oven to 350 degrees. Start a cup of rice cooking. Cut the top off of four tomatoes. Scoop out the pulp and save it in a bowl. I’m going to save the tops to make some veggie broth with. Invert the tomato shells and let them sit on a paper towel for 30min. Sauté 1 cup chopped onion until tender. Add the tomato pulp, a couple of cups of chopped spinach, 1 cup of cooked rice, salt and pepper. Cook for a couple of minutes until heated. Remove from the heat and stir in 3/4 cups feta. Spoon the mixture into each tomato shell. Grease a cooking pan, place the tomatoes in the pan and cook for 25 minutes.
Creamy Spinach and Carrot Soup
Blend 1 cup spinach, 1 cup vegetable broth, 1 cup cooked carrots, 3/4 cups cream, and 2 tsp butter in a blender. Heat on the stove. Easy! To cook the carrots just chop them up and boil them in water until they’re tender.
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!
Preheat oven to 400 degrees. Cook 1 cup of dry lentils. Cook instant mashed potatoes or make homemade ones.
Chop 1 large onion and sauté it along with 3 cloves of minced garlic and any remaining bell pepper and carrots you have left until tender. Add the cooked lentil. Then stir in 1 19oz can of diced tomato (drained). Stir in 3/4 cups dry breadcrumbs and season with salt and pepper. Transfer the mixture to a casserole dish, top with mashed potatoes and shredded cheese. Bake until melted and browning on the edges.
Mock Chicken Salad: This is seriously our favorite recipe in a long time. We can’t get enough…and tend to eat it all in one meal. 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.
Photos: Non-vegetarians would also love this veggie tortilla soup from a couple of weeks ago. We made homemade veggie broth (which is so much better than store bought) and baked slices of tortilla to top it with. The avocado is a must!
The soup finished.
The veggies cooking for the tortilla soup.
Cabbage, bell pepper, cheese, black bean, and tomato burritos. These tortillas were gigantic.
And the mock chicken salad. We’ve made it with both yellow (above) and green (below) bell pepper. We liked the yellow better. And I leave out the onion. Nate adds it into his, but it’s too strong for me.