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This Week’s Top Recipes
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Category Archives: Meatless
Black Bean Chili Stuffed Baked Potato
Ah, finally Friday. Once again this week felt longer than usual. I spent yesterday thinking it was Friday, shopping with my mom. On Craigslist I found some chairs with rush seats that I thought would be perfect to replace the chairs at my kitchen table. Because I’m always a little nervous to go to any of these Craigslist places on my own, I called my mom to go with me. It turned out to be a cute little store selling items from estate sales. The chairs where exactly what I was looking for, but way to small for my table. While I was there I found the cutest little tray. Marked $10 the man sold it to me for $5, no bargaining involved. He said “how about $5″ and I said “sounds good.” I’m stilling looking for a wrought iron tea cart for my patio and I think once I find it this tray will be the perfect accessory.
We actually had some exceptionally cool May weather the last few weeks. To the point where it was necessary to wear sweaters and pants. We have seem some wacky Florida weather this year, but I’m not going to complain about extra cool weather in May. We all know the hot and humid summer is right around the corner.
It was nice to be able to eat chili out on the patio. And the best part about this recipe is how quick it cooks. After a busy day of work this is an easy recipe to place on the table. Who would think you can make delicious chili in less than 30 minutes.
Black Bean Chili Stuffed Baked Potato
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 – 12oz bottle of beer
- 3 cups black beans, cooked, about 3 cans drained and rinsed
- 2 cans diced tomatoes
- 2 chipotle peppers in adobo, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 4 small Russett potatoes
- cheese and Greek yogurt, for toppings
Instructions
- Heat oil in a large stockpot over medium high heat. Add onion and garlic and saute 5 minutes until onions are translucent. Add beer, beans, tomatoes, chipotles, cumin, chili powder, oregano and salt. Bring to a boil then reduce heat to medium low. Simmer for 20-30 minutes.
- Preheat oven to 350 degrees.
- While chili is simmering bake potatoes. I like to start them in the microwave to speed up cooking time. Wash and poke holes with fork. Wrap each potato in a paper towel and microwave 5 minutes.
- Remove from paper towels and place on an aluminum foil lined pan. Bake for 15-20 minutes until soft.
- Allow the potatoes to cool for 5 minutes, cut open and spoon chili on top. Top with cheese and Greek yogurt and other favorite chili toppings.
Adapted from Gimme Some Oven
Grilled Cheese Panzanella Salad
This salad bring me back to college days. I lived with the same roommate for 3 years. We rarely cooked because we were provided lunch and dinner at the sorority house and we would take extra food to last us through the weekend. If we ran out there was always pizza. Yeah, not the healthiest diet.
One time in those three years we decided it would be fun to have a dinner party. We invited a few of our friends and we each made or brought a dish. I don’t even remember what I made, but I distinctly remember my roommate calling her dad for his Panzanella salad recipe. This was the first time I had ever heard of Panzanella salad.
Last week while doing my weekly menu plan I could not get Panzanella salad out of my head. I had to have it. I searched the web and came across this Grilled Cheese Panzanella Salad by Panini Happy. Um, yes please! This salad is like a marriage of my two favorite things. It has the elements of a Caprese salad with the twist of a Panzanella salad and grilled cheese, ok make that three favorite things. All tossed in a light and tangy vinaigrette.
Grilled Cheese Panzanella Salad
Prep time
Cook time
Total time
Serves: 2-3
Ingredients
- 4 slices of sourdough bread
- ⅔ cup shredded mozzarella cheese
- 3 large tomatoes
- ½ small red onion
- about ¼ cup fresh basil
- 1½ tablespoons whte balsamic vinegar
- 1 teaspoon chopped shallot (or red onion)
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Heat up panini press to medium high heat. Make two grilled cheese sandwiches with the bread and cheese and cook 5-6 minutes until melted and toasty.
- While sandwiches are cooking make the vinaigrette. Whisk together vinegar, shallot, Dijon mustard, salt and pepper. Slowly pour in the olive oil, whisking constantly to combine.
- Allow sandwiches to rest a few minutes. After coming off the grill then cut into ½”-1″ squares to make grilled cheese croutons.
- Slice tomatoes into chunks, thinly slice onions, and tear fresh basil. Toss together in a large bowl add croutons and pour in dressing. Toss to combine. Let sit about 10 minutes to allow flavors to meld.
Notes
We enjoyed this as our dinner. If you are serving it as a side you could probably feed about 4-5 people.
Lentil Tacos
Lentil Tacos are both a great meatless option and cheap dinner. Taco nights are nothing fancy in our house. I don’t go out and buy specialty shredded lettuce or salsa we use what we have, which means I usually chop up some spring mix and either have chopped tomatoes or pico de gallo (if I have everything to make it). We always have Greek yogurt in place of sour cream and the guacamole this time was just a bonus. When taco shells are on sale I usually buy them and plan tacos into our menu in the next few weeks.
I thought lentils made a surprisingly good taco filling. And leftovers were made into a tostada. I broke tacos shells in half so they laid flat and piled on the toppings. Whether you make these for Meatless Monday or just a penny pinching night. I don’t think you will even miss the meat.
Lentil Tacos
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 1 small onion, diced
- 1 garlic clove, minced,
- 1 teaspoon olive oil
- 1 cup dried lentils
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 2 ½ cups chicken or vegetable stock (I used vegetable to make this vegetarian)
- taco shells
- taco toppings: lettuce, tomato, cheese, Greek yogurt
Instructions
- In a large skillet saute onion and garlic in oil until tender, about 5 minutes. Add lentils, chili powder, cumin, oregano, and salt. Cook for 1 minute. Add broth and bring to a boil. Reduce heat, cover and simmer 25-30 minutes.
- Lightly mash lentils and spoon into taco shells.
Adapted from Taste of Home
Black Bean and Quinoa Burgers
Does this feel like the longest week ever or is it just me? On Tuesday I was already thinking it was Thursday. Finally it is Friday.
I have been in organization mode around the house, cleaning out closets and working on small little projects that I never got around to completing. With the weekend here I am going to try roping my husband into helping with a few of the bigger projects I have going on.
I’m bringing you this recipe just in time, April 22, next Monday, kicks off US VegWeek. You can take the pledge, here, to go vegetarian or vegan for the week and they will mail you a whole starter kit with coupons. I just received my Wednesday, there are quite a few high value coupons for vegan products.
This “burger” was one of the last meals we had on our meatless month. They had actually been on my to make list for quite a while and I finally found the time during the month of March.
I still have 3 patties in the freezer that I am thinking up new ways to use for lunch. Maybe crumbled over a salad, kind of like a taco salad. That sounds good, next week’s lunch maybe.
These reminded me of falafel, not in taste, but in texture once baked they have a crispy exterior with soft interior. The Greek yogurt sauce you make, delicious, why didn’t I think of it? I haven’t had a lot of veggie burgers, because like I said faux meat and I are not friends, but I love that this one is make with wholesome ingredients.
The prep and ingredient list on these is long, make a large batch and freeze extra.
Black Bean and Quinoa Burgers
Prep time
Cook time
Total time
Serves: 6
Ingredients
- ½ cup uncooked quinoa
- 1 teaspoon olive oil
- ½ red onion, chopped
- 3 cloves of garlic, minced
- ½ teaspoon salt
- 1 cup cooked black beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 egg
- ⅔ cup frozen corn
- ½ cup cilantro, chopped
- 1 chipotle in adobo, diced
- 2 teaspoons cumin
- ½ cup oats
- ¼ cup flour
- ½ cup greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
Instructions
- Begin by cooking the quinoa, this can be done in advance of preparing the burgers. Rinse quinoa well then toast in a saucepan over medium high heat for 3-4 minutes. Add 1 cup of water and bring to a boil. Reduce heat to low, cover and cook 15 minutes until water is absorbed.
- Heat the oil in a small sauté pan over medium heat. Add onion, garlic and ¼ teaspoon of salt. Cook until onions are soft, about 5-6 minutes. Place mixture into a large bowl. Add beans and mash to combine.
- Stir in tomato paste, egg, corn ,cilantro, chipotle peppers, cumin and ¼ teaspoon salt. Add quinoa, oats and flour and mix well.
- Make 6 equal sized patties and place on a baking sheet. Cover with plastic wrap and refrigerate for 2-3 hours up to overnight.
- Preheat oven to 400 degrees, spray baking sheet with non stick cooking spray, and bake 12 minutes until golden. Carefully flip and bake an additional 10 minutes.
- For the yogurt sauce, mix together the yogurt, honey, and mustard.
Adapted from Prevention RD
Crockpot Ratatouille
During Meatless March and our journey to use less meat I have yet to turn to those faux meat products. I have used regular old tofu a few times, but the soy crumbles that are meant to taste like turkey or chicken just kind of weird me out. Instead I have been seeking out filling and hearty vegetable heavy dishes, such as this ratatouille.
Dump all the ingredients into the crockpot and let it do it’s magic. This ratatouille is packed full of my favorite healthy vegetables. I found this recipe on Better Homes and Gardens website and they suggest serving it with parmesan toast. The parmesan toast I’m sure would be a delicious addition, but frankly I was just too lazy to make it and instead sliced up a multigrain baguette.
Leave off the cheese and make this an easy vegan meal.
Crockpot Ratatouille
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 medium eggplant, peeled and cubed
- 2 medium yellow or zucchini squash, cubed
- 1 large tomato, seeded and cubed
- ½ green bell pepper, chopped
- ¼ large white onion, chopped
- 4 oz tomato sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- In the crockpot combine all ingredients except basil and parmesan cheese. Cover and cook on low for 4.5 to 5 hours.
- Before serving stir in basil and top each bowl with parmesan cheese.
