Family * Travel * Food

Nov 2, 2009

Need vegetarian meal ideas

Not to confuse anyone but we are NOT vegetarians in our house. I just wanted to change things up a bit and try some healthier meal options that don't include meat. I wanted to know if anyone has some good ideas as long as there are no soybeans or tofu involved. I was thinking about 2-3 times per week we would incorporate meatless meals. So please please please share your ideas!


  1. this is yummy!
    Black Bean Chili Salad

    Chili Vinaigrette Dressing
    1/4 cup red wine vinegar
    2 tablespoons vegetable oil
    1/2 teaspoon chili powder
    1/4 teaspoon ground cumin
    1 small clove garlic, finely chopped

    1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
    1 cup diced jicama
    1 medium tomato, seeded, chopped (3/4 cup)
    2 medium green onions, sliced (2 tablespoons)
    2 cans (15 oz each) Progresso® black beans, drained, rinsed
    In large glass or plastic bowl, mix all dressing ingredients. Stir in all salad ingredients.

    then, take some tortilla chips and layer them on a a dab of salsa (I like black bean and corn...but it might be too much with the salad) top each with some colby/monterrey jack cheese and bake in the oven on 350 until cheese is melted

  2. another 1 of my favs =)

    1 box (8 oz) uncooked manicotti shells (14 shells)
    2 cups shredded Italian cheese blend (8 oz)
    1/4 teaspoon crushed red pepper flakes
    1 container (15 oz) ricotta cheese
    1 box (10 oz) frozen cut spinach, thawed, drained, squeezed dry
    2 cloves garlic, finely chopped
    1 egg, slightly beaten
    1 jar pasta sauce

    Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
    2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
    3. In bottom of ungreased 13x9-inch glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
    4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

  3. couldn't NOT tell you about this one...

    Spinach-Artichoke Lasagna

    1 medium onion, chopped (1/2 cup)
    4 cloves garlic, finely chopped
    1 can (14 oz) vegetable broth
    1 can (14 oz) artichoke hearts, drained, coarsely chopped
    1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
    1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
    9 uncooked lasagna noodles
    3 cups shredded mozzarella cheese (12 oz)
    1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)

    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
    2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
    3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
    4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting.

  4. Check your email. I sent you a Vegetarian cookbook. It has some great recipes.

  5. @Melissa- WOW!!! I will have to copy and paste these. Thanks so much, you are amazing!
    @Kristen- you are so sweet. Thank you so much!!

  6. This tastes delicious…
    I tried it today at home and everybody liked it and appreciated me. Thanks for your nice recipe.

  7. I'm trying to do the same! Meat is too darn expensive and we can do without.


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