budgetsmartgirl

Posts Tagged ‘Meatless Monday recipes’

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It’s Meatless Monday-Bean and Rice Bundles

In Meatless Mondays on March 25, 2013 at 3:02 pm

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Short on time and leftovers…sometimes that combination is the beginning of a recipe which was the case for this quick and easy vegetarian supper. It uses leftover brown rice along with refried beans, chiles, cheese, and spices all encased in a new twist on a bean and rice burrito, phyllo pastry.

1 15 ounce can vegetarian refried beans
1 4 ounce can chopped chile peppers
9 sheets phyllo pastry
1/2 cup shredded sharp cheddar cheese
1/2 cup cooked brown rice
1 small onion, chopped
1 clove of garlic, finely minced
Dash of chili powder, cumin and smoked chipotle chili powder
1/4 cup melted low fat spread
oil for cooking the onion

Preheat oven to 375 degrees.

In a bowl mix together the beans and chile peppers. Set aside.

Heat the oil in a skillet over medium high heat and sauté the onion until it’s lightly golden brown. Add the garlic and cook for 1-2 minutes. Add the brown rice and stir in the onion and garlic. Add the dash of cumin and chili powders and stir well.
Set aside.

Take three sheets of the phyllo pastry. Brush first sheet with melted low fat spread, add a second one, repeat, and then repeat with the third sheet. Cut the stack in half.

Add about two tablespoons of each of the bean mixture, rice, and cheese on each stack.
Wrap it like you would if you were securing a package and tuck under any loose ends.
Place on a baking sheet.

Repeat the process with the remaining sheets of pastry and ingredients.

Brush the tops of the bundles with the remaining melted spread and then dust with some chili powder. Place in the oven and back for about 15 minutes until everything is warmed through and pastry is lightly golden brown.

Serve immediately with salsa and sour cream.

Serves 3-4

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It’s Meatless Monday-Souper Pot Pie with Cheese and Chive Mashed Potatoes

In Meatless Mondays on October 22, 2012 at 4:49 pm

The idea for this recipe started last week while I was grocery shopping. The store had a special promoting Progresso soups for just 88 cents a can. While I usually make my own soups, I also keep some on hand in the pantry. And yes, you know me, I can’t ever say no to a buy this good. I bought a couple of cans of the vegetable and two of the classic lentil variety. There was me thinking they’d sit on the shelf until maybe I ran out of homemade soup and had to fall back on store bought. Then the weekend rolled around and I’d spent most of it raking and bagging leaves. As you all know I love cooking but this was one of those days when the sight of the kitchen made me want to run to the nearest deli. The soups came to the rescue and I thought how about making a pot pie combining the vegetable and lentil soups and serving it with some mashed potatoes.

I’ve called this one souper pot pie and the only thing you need to do besides open the cans of soup is either add some more leftover veggies or thicken the mixture with a little cornflour because it is on the runny side for a pie.

Just pour it into a baking dish and top with  pastry. The recipe I’ve been using is from The Pioneer Woman Cooks by Ree Drummond. Check it out because her recipe for pie crust  it’s the closet thing I’ve tasted to my great aunt Ruby’s recipe, and believe me when I say that lady made pies and cakes that melted in your mouth.

Bake the pie for about twenty minutes and while it’s cooking, make the potatoes.

I used three large potatoes, peeled, and cut them into cubes. I’ve been steaming them because you don’t have to keep an eye on them like when you boil them. When they’re tender, tip them into a mixing bowl and add about four ounces of cream cheese, a good sprinking of salt and pepper, and about 2-3 tablespoons of dried chives…fresh ones probably are great too.

Mix everything together and if you want, add some milk.

This recipe serves 4-6 and I don’t have the exact amount but I’m guessing it’s under a dollar a serving. That’s what I call the ideal Meatless Monday meal.

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It’s Meatless Monday-Herb and Grilled Vegetable Wrap

In Meatless Mondays on July 16, 2012 at 4:13 pm

One thing I’ve learned to do when it’s hot is cook lots of items in one shot. Not only does it save time but it’s avoids the need to turn on the oven every day. I’ve been oven roasting some of the veggies from the CSA box and decided to turn them into today’s Meatless Monday meal. It’s simple, and once you’ve got the vegetables roasted, it’s a breeze to put together.

1 package of whole wheat tortillas

1 eight ounce package cream cheese

Handful of herbs, such as oregano, basil etc or you can use dried

Good sprinking of both onion powder and garlic powder

Dash of milk

Assorted veggies, your choice. I always use an onion, not only for flavoring, but for getting some carmelization on the other vegetables too

Salt and pepper and some oil

Chop or slice the vegetables and place them in a roasting pan, sprinkle with some salt and pepper and drizzle with oil. Mix everything together and oven roast for about 20 minutes or until lightly browned.

While the veggies are cooking, place the cream cheese, garlic and onion powders and herbs, along with a dash of milk, into a food processor. Blend until everthing is incorporated.

You can place everything on a plate for people to help themselves, or make each wrap before serving. Spread each tortilla with about three tablespoons of the herbed cream cheese, pile on about half a cup of the roasted vegetables, roll up the tortilla and cut in half.

They’re perfect as is for a lunch or combined with a salad and ice cream for dessert to make a quick dinner during these very hot days of summer.

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It’s Meatless Monday-Cheese and Broccoli Pasta Pinwheels

In Meatless Mondays on May 14, 2012 at 2:46 pm

Sometimes you can fall into a cooking rut. Making the same old recipes over and over again. For me, vegetable lasagna often falls into that category. The other week I had half a box of lasagna pasta, a jar of pasta sauce, and half a container of cottage cheese. All of which got me thinking about what I could possibly make with them. Here’s what I came up with, a new twist on lasagna by using the pasta in a slightly different way. This dish is filling so it easily serves 4-6 people especially if you pair it with a salad. Leftovers also freeze well too.

7 strips of lasagna pasta…cook them, rinse them in cold water and then cut them in half lengthwise and set them aside

1 jar pasta sauce…your choice of flavor

1 cup cottage cheese

1 1/2 cups chopped cooked broccoli

3/4 cup breadcrumbs

salt and pepper and a dash of dried basil

1 egg

Sharp shredded cheese for topping

Spray a large casserole dish with non-stick spray. Place about 1/2 cup of the pasta sauce in the bottom and swirl it around so everything is covered.

In a mixing bowl add the cheese, broccoli, breadcrumbs, seasoning and egg and mix together.

Take a strip of lasagna and place just over one tablespoon of the cheese and broccoli mixture on the end and roll up. Place in the casserole dish.

Repeat until all the pasta and mixture is used.

Pour the rest of the sauce over the top of the pinwheels and sprinkle on some shredded cheese.

Cover the dish with foil and bake at 375 degrees for about 15-20 minutes until everything is warmed through and cheese has melted and is lightly golden brown.

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