Ratatouille

I searched high and low for a meatless meal that I know my husband would eat. It's really starting to become a real challenge. I stumbled across this recipe and it looked really good. Then I discovered that it had a lot of cheese on it, and I recently discovered I'm lactose intolerant. No meat and no cheese in a meal. What can you eat? None the less I went a head and made the meal. Half with a lot of cheese, half with a sprinkle of cheese. I really enjoyed this meal. So did said husband, for being meatless.

1 T olive oil
5 cloves garlic, minced
1 chopped onion
2 c peeled and chopped eggplant
2 c chopped zucchini
1 chopped green bell pepper
1 can diced tomatoes
1 T basil
1 T parsley
1/2 t salt
1/8 t black pepper
8 0z frozen cheese ravioli (I didn't use frozen but a bag and followed the directions on the bag)
3/4 c shredded mozzarella cheese


Preheat oven to 350 degrees. Spray a 2 1/2 quart baking dish with cooking spray. Heat olive oil in a large skillet over medium heat. Cook and stir garlic, onion and eggplant until vegetables are soft. Stir in zucchini, bell pepper, tomatoes, basil, parsley, salt and black pepper, bring to a boil and stir frequently. Reduce heat to medium-low and simmer until vegetables are tender. Cook ravioli according to directions on package. Spread cooked ravioli in a layer on the bottom of the baking dish. Spoon vegetables over the ravioli and sprinkle with cheese. Bake in oven for about 20 minutes, or until cheese is bubbling. Serves 6

Angel's Pasta

It's getting to be a challenge to find vegetarian meals that I know my husband will eat. I try to focus on a lot of vegetables and usually pasta because those are pretty basic and enjoyable. This one turned out really good. I had some left over sliced olives in the fridge so I added that to the mix and it was great. Instead of mozzarella I would try feta cheese. I really enjoy cooking without meat some times because the meals take very little time to make.

8 oz angel hair pasta (I used thin spaghetti)
1 T crushed garlic
1 T olive oil
2 zucchini, sliced
salt and pepper to taste
3 tomatoes, chopped
12 leaves fresh basil
4 oz shredded mozzarella

Bring a larger pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomatoes and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta. Combine pasta and vegetables. Serve topped with mozzarella. Serves 6.

Part Time Vegetarians

I discovered this website when searching for reusable swim diapers for my four month old. I love this website and just the other day there was an article on part time vegetarians. Before I had even read this I established it into our weekly menu. It really does cut cost and we are eating way more fresh produce then we ever have. Following this allows us to eat fish, shrimp and red meat more regularly. I also feel better not always eating meat. I've now upped it to two nights a week. And my husband doesn't complain, too much. I'll get him converted eventually. I encourage everyone to become par time vegetarians as well. You'll notice the difference, especially in your grocery bill.

Greek Pasta with Tomatoes and Beans

Here is a healthy pasta dish. It contains whole grain pasta, tomatoes, spinach and black beans. The last two are "super foods." Remember when I mentioned super foods? Seriously you should eat them more because I'm guessing most people don't get enough. Since my dear husband can't handle more than one meatless meal a week I made this pasta a side to the Greek Style Rib-Eye Steaks. It was a great combination. But the pasta would have been good on it's own too.

1 can diced tomatoes
1 can black beans
10 oz chopped fresh spinach
8 oz whole grain penne pasta
1/2 c crumbled feta cheese

Cook pasta in a large pot until al dente. Meanwhile, combine tomatoes and beans in a skillet. Bring to a boil over medium high heat. Reduce heat and simmer for 10 minutes. Add spinach to the sauce, cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta and sprinkle with cheese. Serves 4.

Eggplant Parmesan

I was a little skeptically when I decided to make this. I had never had eggplant in any form and I was more nervous that my husband wouldn't like it. But it turned out great. I loved. Husband loved it. It was easy to make. The hardest part was peeling and cutting the eggplant, and that wasn't very hard. It's a great alternative to chicken.
1 eggplant peeled and thinly sliced
1 beaten egg
1 1/2 c Italian seasoned bread crumbs
3 c spaghetti sauce
8 oz mozzarella cheese
1/2 grated Parmesan cheese (use fresh)


Preheat oven to 350 degrees. Dip eggplant in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake for 5 minutes on each side. In 9x13 baking dish spread sauce to cover, Place layer of eggplant then sprinkle with cheeses. Repeat with remaining ingredients ending with cheeses. Bake for 35 minutes. Serves 4.

California Veggie Sandwich

With summer here I like to keep my meals light and flavorful. I discovered this meatless sandwich and really enjoyed it. It calls for grilling but since I don't own a grill I changed it and did it in the boiler. I also added the marinade and asparagus, since I didn't have yellow squash and I don't care for onions. The recipe calls for focaccia bread but I did asiago cheese bread. I added a side of a sliced mango. It was a perfect summer dinner.

1/4 c miracle whip, or mayo
3 cloves garlic, minced
1 T lemon juice
1/8 c olive oil
1 c sliced red pepper
1 small zucchini, sliced
handful of asparagus, cut
1 small yellow squash, sliced
bread of your choice
1/2 c feta cheese

Marinade
1/2 c brown sugar
4 1/2 T soy sauce

In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator for one hour. Mix brown sugar and soy sauce. Marinate vegetables in mixture. Preheat boiler. Cook vegetables in oven for about 15 minutes, or until tender. Spread mayo mixture on slices of bread and sprinkle with feta cheese. Place bread on separate baking sheet and place in oven until cheese melts, watch to make sure bread does not burn. Remove and layer with vegetables. Enjoy.

Baked Potato Soup

Soup is always a delicious choice for a rainy day, like today. I don't know what it is but it's a comfort food during bad weather. I suggest making the potatoes like you would for mashed potatoes instead of baking them in the microwave, but either options will work. 4 baking potatoes
1/3 c butter
1/3 c flour
3 c milk
3/4 t salt
1/2 t pepper
1/4 c bacon bits
2 green onions, chopped (optional)
5 oz shredded cheddar cheese
1/2 container sour cream

Prick potatoes with a fork and cook in microwave, 5 minutes rotate 5 minutes again, repeat twice. Scoop out the flesh. Or peel potatoes chop cook in boiling water. Mash leaving it chunky. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, most of the bacon bits, green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon and cheese.

Teriyaki Wraps

Recently I've tried to establish one night a week that is a meatless meal, for the purpose to save money and to cut back on meat. It hasn't gone over well with my husband but I still try. Teriyaki wraps are a light meal with lots of color.



Teriyaki Wraps

1 cup rice
2 cups water
2 T olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 c teriyaki sauce
3 T soy sauce
2 t garlic powder
1/2 t salt
1 t black pepper
4 whole wheat tortillas

In a saucepan bring 2 cups of water to boil, add rice. Reduce heat, cover and simmer for 20 minutes. *Or cook your rice in a rice cooker. Heat olive oil in a large skillet over medium heat. Saute onion, pepper, zucchini and squash until onions are tender. Stir in teriyaki sauce. When vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3-5 minutes. Place 1/4 of the rice and vegetables in each tortilla, and roll up. I add a little Parmesan cheese.

*I cut out the soy sauce and extra salt because I make my own teriyaki sauce and I don't want too much sodium

Teriyaki Sauce

3/4 c soy sauce
1/4 c honey
1/2 c sugar
1 clove garlic
1/2 t ginger