After talking to my mom, we have decided to do at least one meal a week without meat. We are both fine with this and think its a good way to cut back some. However, I have no recipes... and I am leary of just picking one offline and going with it. So I wanted to know which ones yall have tried or use, just to give me somewhere to start.
Any suggestions? :)
Zucchini and onion stir fry
Bell pepper stir fry
Broccoli, cauliflower cheese soup
Broccoli, cauliflower cheese casserole (made with left over soup )
Grilled cheese and tomato soup
Soup and salad night
Cheese or pumpkin filled ravioli
Stuffed pasta (manicotti)
Cheese enchiladas and Spanish rice
Broccoli and cheese baked potatoes
I'm not a vegetarian, but I prefer meatless meals most of the time. I just feel better. My Dh love meat, so when I do make meatless meals they need to be so good that he won't feel like he's missing out. What kind of things do you like? Maybe I can suggest a few of our favorites.
There is a great vegetarian cookbook called the Moosewood something? I can't remember the name if it off the top of my head, but everything I've ever made from it has been really good.
This is filling:
Cheesy Broccoli Soup
- 2 Tbsp. finely chopped onion
- 2 Tbsp. margarine or butter
- 3 Tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 c. milk
- 1 c. shredded Velveeta or American cheese
- 2 chicken bouillon cubes or 2 tsp. instant chicken bouillon
- 1 bay leaf
- 1 1/2 c. water
- 10 - 16 oz. pkg frozen chopped broccoli
In large pan, cook onion in margarine until tender. Stir in flour, salt and pepper until well blended. Add milk slowly at first, whisking until smooth; after you've reached a thin paste then add all at once. Cook until thickened, stirring constantly. Add cheese and stir until melted. Remove from heat. In another pan, dissolve bouillon in water. Add bay leaf. Bring to a boil; add broccoli and cook about 5 minutes. Do not drain. Add broccoli and cooking liquid to cheese mixture; stir until blended. Remove bay leaf. Makes 5 to 6 cups.
- 1 28 oz. can diced tomatoes
- 1 10 oz can Rotel tomatoes and diced chilies
- 1 cup sweet corn kernels
- 2 cans pinto beans
- 1 pkt. taco seasoning
- 1 pkt. ranch dressing mix
Mix all together, bring to a boil, then serve. OR you can cook it in your crock pot for 4 hours on low.
This is a very thick stew. You can add more water if you like, but be careful to not dilute the flavor too much. If you don't eat meat, meatballs can be omitted.
Meatball Mushroom Soup
- 1/2 lb. ground beef or turkey
- 2 cans cream of mushroom soup
- 1 1/3 c. water (I used 1 1/2 c.)
- 1 1/3 c. milk (I used 1 1/2 c.
- 1 tsp. Italian seasoning
- 1 tsp. dried minced onion
- 1/2 tsp. dried minced garlic
- 1/4 c. quick-cooking barley
- 1/4 c. uncooked elbow mac (I'll leave this out)
- 1/4 c. uncooked long grain rice
- 1 medium carrot, shredded
- 1 (4 oz.) can mushrooms
- 2 Tbsp. grated Parmesan cheese
- salt, pepper, beef bouillon if desired, to taste
Shape ground meat into 1 inch balls; set aside.
In a large saucepan, combine soup, milk and water; bring to a boil. Add Italian seasoning, onion, garlic, barley, macaroni and rice. reduce heat; simmer uncovered for 15 minutes.
Meanwhile brown meatballs in a nonstick skillet (I put mine in a 350° oven for 15 minutes) until no longer pink. Stir carrot into soup; cover and simmer for 5 minutes. Use a slotted spoon to transfer meatballs to soup. Stir in mushrooms and Parmesan cheese; season to taste and heat through.