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Throwback Thursday: Easy Vegetable Lasagna {In the Kitchen}
In honor of Throwback Thursday, a repost from 6 March 2012. Enjoy! It’s been a long time since I’ve posted about Meatless Monday, I guess because we’ve mostly been eating soups on those days but last night was totally different. I made a Vegetable Lasagna that was to die for… OK, truth, the girls and I loved it, the guys not so much. So while it may not be a total guy pleaser, I think it’s well worth trying. Ingredients 4 Zucchini (sliced) 1 Green Pepper (diced) 1 Red Onion (diced) 1 Package Frozen Spinach (defrosted) Mushrooms (sliced) Garlic Powder Salt & Pepper 1 Package lasagna noodles 2 (15 oz)…
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Veggie Lasagna {Meatless Monday}
It’s been a long time since I’ve posted about Meatless Monday, I guess because we’ve mostly been eating soups on those days but last night was totally different. I made a Veggie Lasagna that was to die for… OK, truth, the girls and I loved it, the guys not so much. So while it may not be a total guy pleaser, I think it’s well worth trying. Ingredients 4 Zucchini (sliced) 1 Green Pepper (diced) 1 Red Onion (diced) 1 Package Frozen Spinach (defrosted) Mushrooms (sliced) Garlic Powder Salt & Pepper 1 Package lasagna noodles 2 (15 oz) Ricotta Cheese 1 Package Mozzarella Cheese 3 Eggs 1 (26 oz) can…
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Bean and Brown Rice Casserole {Meatless Monday}
Ingredients 2 cups brown rice 1 can Red Kidney Beans (drained and rinsed) 1 can White Navy Beans (drained and rinsed) 1 can Pinto Beans (drained and rinsed) 1 medium onion (chopped) 2 medium tomatoes (chopped) 1 cup frozen corn 1 cup frozen peas 2 TBS Olive Oil 3½ cups Vegetable Broth Salt & Pepper (t0 taste) Directions Preheat oven to 375ο In a 5 qt Dutch Oven (I use a cast iron pan. Most. Amazing. Pan. Ever.), heat oil and sauteé onions until tender. Add the rice and cook until slightly opaque (about 10 or 15 minutes); stir to keep from sticking (if needed add a little more olive…
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Brussels Sprouts, Squash and Whole Wheat Pasta {Meatless Monday}
The hubs and I have been eating a pretty much vegetarian meal for the last week and can I tell you how good we feel? Leading up to the week, the hubs was grumbling about the prospect of giving up his beloved steaks and I was dreading giving up coffee. And there were the haunting memories of my last vegan experience when I wanted to eat my children because I was so starved for meat. But this time it was easier. Anyway, during the course of the week, the hubs and I have discovered some recipes that we really enjoy, so I decided to share them with you. I don’t…
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Meatless Monday: Crockpot 4 Bean Chili with Rice
Soooo, the family survived the first round of Meatless Monday! I’m so incredibly proud of them. I fully expected a lot of grumbling and sneaking of meat but the kids were all over that Spinach, Tomato and Cheese Tortellini (click here for the recipe). In the interest full disclosure, the hubs was out of town, so it was pretty easy to get the kids on board. Tonight, the hubs is home (cue screams, wails and shrieks)… We’re having Crockpot 4 Bean Chili with Rice. We have to have rice with our chili, that’s a mainstay in this family. Here’s the recipe that I used: 15 oz can Dark Red…
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Meatless Monday: Spinach, Tomato and Cheese Tortellini
Remember a while back I said that the family and I were going to try going meatless on Monday once we settled into our new environs? Yeah, well, I’d totally forgotten about it too until I ran across a recipe for Spinach, Tomato and Cheese Tortellini in this month’s All You magazine. The recipe was submitted by Lori Merrick (I don’t know who she is but darned if this wasn’t delish and the kids loved it). Here’s the recipe as she submitted it, I’ll put in bold the changes that I made: salt and pepper 1 20 oz package dried cheese tortellini 1 TBS olive oil (vegetable oil, no olive…
