June Dinners Theme: Vegetarian! June 1, 2010

Hello Friends! Wow, I am so excited! My Husband (of all people) asked that I do vegetarian dinners the month of June. He is becoming more and more like me, all on his own. ( when it comes to food)  I am so proud! I have come up with out June Dinners and thought it be fun to share! Each week I have 5 meals, and recipes so you can create :1 shopping list! this way you can shop for exactly what you need each week- Save money, time and eat yummy healthier foods!  You can mix the meals in any order you choose each week.

I suggest you print this out so you can work your shopping list, and have fun!

I will post the meals here and the recipes below. Enjoy! <3

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** I posted weeks 1 and 2 recipes and will add weeks 3 and 4 recipes next week!!!***

Week 1

Spicy Vegetarian Chili & Corn Bread
Black Bean, Veggie and Cheese Nachos
Cuban Rice Casserole & Salad
Fruit Smoothies and Sandwiches
Basil and Tomato Pasta & Salad

Week 2

Spinach and Cheese Quiche, fruit side
Minestrone and Corn Bread
Homemade Veggie Burgers and Potato Fries
Spanish Rice, Rancho Beans  & Corn
Veggie omelets and pancakes

Week 3

Baked Potatoes with the works & Salad
Navy Bean Soup and Rolls
Asparagus  Frittata and Fruit
Spiral Pasta with Ricotta& peas.  Asparagus
Wheat  quesadillas with black beans, cheese, and veggies

Week 4

Homemade Garlic, Alfredo, cheese and tomato pizza, steamed veggies
Hard Tacos with beans and veggies, salsa, sour cream and cheese, fruit side
Veggie Stir Fry over Rice, Pineapple
Cream of Asparagus Soup, Garlic bread, Salad
Veggie pitas with hummus, Side of fruit

RECIPIES:

Spicy Vegetarian Chili Recipe

Ingredients

• 1 1-pound eggplant, cut into 1-inch cubes
• Olive oil
• 2 yellow onions, chopped
• 3 cloves garlic, minced
• 2 medium zucchini, chopped
• 2 large red bell peppers, cored, seeded, diced
• 1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
• 1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
• 1 Tbsp ground cumin
• 1-2 Tbsp chili powder
• 2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
• 1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
• 1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
• Zest of one lemon
• 3 Tbsp lemon juice
• 1 teaspoon sugar
• 1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
• Salt and freshly ground black pepper to taste

Method

1 Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream, grated cheddar cheese, and chopped green onions.

Serves 8-10.

Black Bean Nachos

1 bag tortilla chips

2 cups shredded cheese

1 bunch green onions, chopped

3 vine tomatoes, chopped

1 can black beans, rinsed

*Sour Cream and Salsa

Method: Spread tortilla Chips over large baking sheet, Top with onions,tomatoes, black beans and cheese

Broil on low until cheese is melted and  begins to bubble. Top with Sour Cream and Cheese

Prep time: 10 mins, cook time approx 5 mins! 15 min. meal

*Serve with a fruit side

Cuban Rice Casserole! * Flavor is awesome in this dish!

1 onion

1 pound of Queron ( optional)

2-3 garlic cloves, diced

1 large can of tomato sauce

1 red or green bell pepper

1 can black olives

2 cups brown rice, cooked

1 bunch of Cilantro

1/4 cup Golden Raisins

1/2 tsp. Salt & pepper

1tbsp Cumin

2 tbsp Chilli powder

1/2 tsp. nutmeg

juice of 1 large or 2 small limes

1 can black beans

2 tbsp Olive oil

1 cup shredded cheese

Method: Sautee Onion and garlic in olive oil over low until golden, add cooked rice, and *Queron, tomato sauce and seasonings,cook over low heat while stiring together, add bell pepper, raisins, black beans, and then lime juice. Stir in chopped cilantro, and then pour all contents into 9×13 baking dish. Top with sliced olives and cheese.

Bake @350 for 20 mins.  Enjoy!

Fruit Smoothies and Sandwiches

2 cups Strawberries

2 banannas

1 container of Greek ( or any) yogurt

1/2 cup ice

3/4 cup milk

Blend in Blender until smooth, makes 4 glasses

*optional add flax seeds /nuts and spinach leaves to boost vitamins!(my kids love it, and can’t taste the spinach)

Sandwiches:

Favorite Cheese and Bread, Grilled! Easy as 1-2-3!

TOMATO AND BASIL PASTA

2 lg. tomatoes 1 tsp. dried basil, or 1 1/2 tbsp. fresh basil, finely chopped 1 tsp. finely minced garlic 1/2 tsp. salt 1/8 tsp. pepper 6 oz. angel hair pasta Parmesan cheese In a bowl, combine the tomatoes, basil, minced garlic, salt and pepper and let it sit at room temperature for at least an hour. Cook the angel hair pasta according to package directions, omitting oil and salt. Drain the pasta and add tomato mixture. Serve immediately and top with Parmesan cheese.Makes 4 cups. Salad: 1 head of romaine, 1 tomato, and 1 bunch of broccoli, chopped. Cut, and Serve with fave. dressing and croutons

CHEESE AND SPINACH QUICHE

2 eggs, beaten 1 c. milk 1 lb. shredded Monterey Jack cheese 1 pkg. chopped spinach, thawed and drained 1 c. flour 1 tsp. salt 1 tsp. baking powder 1/4 stick butter Mix eggs, milk, flour, salt and baking powder. Add cheese and spinach. Melt butter in pie pan. Pour into mixture. Pour mixture into pan and bake at 350 degrees for 35 minutes. Serve with a fruit side! We like Pears with this meal Minestrone Soup with Pasta, Beans and Vegetables Ingredients 3 cups reduced-sodium vegetable or chicken broth 1 (28-ounce) can diced tomatoes 1 (15-ounce) can white (cannellini or navy) beans, drained 2 carrots peeled and chopped 1 celery stalk, chopped 1 cup onion, chopped 1 teaspoon dried thyme 1/2 teaspoon dried sage 2 bay leaves Salt and ground black pepper 2 cups cooked ditalini pasta (or any tiny pasta!) 1 medium zucchini, chopped 2 cups coarsely chopped fresh or frozen spinach, defrosted 4 tablespoons grated Parmesan or Romano cheese Basil sprigs, garnish, optional Directions In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired. EASY CORN BREAD 1 1/4 c. all-purpose flour 3/4 c. cornmeal 1/4 c. sugar 2 tsp. baking powder 1/2 tsp. salt 1 c. skim milk 1/4 c. vegetable oil 1 egg, beaten Heat oven to 400 degrees F. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in milk, oil and egg until moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown. Veggie Burgers We double this recipe for our family and make slightly larger burgers! 2tbsp finely chopped carrots 2tbsp fineley chopped red bell pepper 2 tbsp frozen kernel corn 1 cup cooked beans and rice 1 egg yolk 1tbsp bread crumbs (dry) 1 tbsp olive oil 6 small whole grain buns 6 small bibb lettuce leaves 6 tomato slices 1/4 cup plain yogurt 2 tsp honey mustard 1) Place carrot, red pepper, and corn in 1 tbsp water in bowl, microwave 2-3 mins. until tender, drain and set aside 2)Place beans and rice in bowl and mash with fork, stir in cooked veggies and egg yolk, with wet hands shape well rounded tablespoons of mixture into balls, then roll in bread crumbs to coat. Flatten into patties. 3) Heat oil in skillet on medium. Cook patties for 2-3 mins per side. Serve on buns with lettuce and tomato and a dip made of stirred honey mustard and plain yogurt. Serves 6 Potato Fries Take 2 potatoes, either regular or sweet! Clean and slice into “fry” shaped strips Salt and bake on baking sheet for 30 mins @ 400 (check and turn after 15 mins) Easy Spanish Rice & Rancho Beans Ingredients: 1 1/2 cups rice 2 1/2 cups chicken broth 1 cup plain tomato sauce* 3 cloves finely chopped garlic * 1/4 of a medium onion* 2 tablespoons oil 4 heaping tablespoons of finely chopped parsley (optional) Preparation: In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you’re using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork. *If you don’t have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don’t have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid Rancho Beans 1 lb. dried beans 1 onion, chopped 1 green pepper, chopped 2 tsp. salt 1 lb. can tomatoes 2 tbsp. brown sugar 2 tsp. mustard 1 tsp. Tabasco sauce 1/2 tsp. Worcestershire sauce Wash beans and simmer 1 hour. Drain and measure 1 cup liquid to use in crockpot with the other ingredients. Put beans and other ingredients in crockpot. Cook 10-12 hours on low or 3-4 hours on high. (I cook mine overnight). Veggie Omletes and Pancakes Ingredients 2 tablespoons butter 1 small onion, chopped 1 green bell pepper, chopped 4 eggs 2 tablespoons milk 3/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 ounces shredded Swiss cheese Directions Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper. Shred the cheese into a small bowl and set it aside. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve. Pancakes: Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted Directions In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.