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.
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.
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
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.
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
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.