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Category Archives: #MeatlessMarch
I love colorful salads, which is why I almost always use a base of spring mix. Usually there are a combination of baby greens and different red lettuces in the bag. Then add on top of that black beans, corn, and pico de gallo and you have a very colorful, full of flavor salad.
I purchased a jalapeno Greek yogurt dip last time I was at Costco, but just a scoop of regular Greek yogurt would also work well.
It seems these last few weeks I have been on a black bean kick. I cooked up about 2lbs of dried beans in the crockpot and then I keep them in the freezer until I want them. They dethaw pretty quickly and if not you can always nuke them in the microwave. I purchased those 2lbs of beans for about $.50 a pound, talk about cheap meals.
Vegetarian Taco Salad
- 1 bag of spring mix
- ½ cup black beans, drained
- ½ cup frozen corn, drained
- ¼ cup cheese
- Pico de gallo
- Greek yogurt (or jalapeno Greek yogurt dip which is what I used)
- Crushed tortilla chips
- Divide spring mix among 2 large bowls. Top each salad with ¼ cup beans, ¼ cup corn, and ⅛ cup cheese.
- Dress with pico and Greek yogurt. Crumble a few tortilla chips over top for crunch.
Last night I was in Orlando with my mom for my sister’s birthday. We went shopping and then meet a few of her friends at Bonefish Grill for dinner. Usually one of my favorite places when I am eating meat I perused the menu the night before to see what they had to offer me. Wow the options were pretty limited. One meatless appetizer, edamame, and the only other meatless dishes were the side salads.
My sister ordered the calamari which comes with a few fried peppers, I asked for extra peppers and the waitress hooked it up. It was pretty much like getting two appetizers. Tons of peppers and calamari made everyone at the table happy. For my main course I went with the Florida Cobb Salad minus the chicken. Ordering it without the chicken saved me $6 and it was plenty filling after eating all those peppers and bread. It was actually a delicious salad that I would have never ordered before at Bonefish. Usually I am all about a fresh piece of fish or their steak.
This month has been an adventure. Finding new favorites at restaurants and creating so many different meatless dishes at home.
This Southwestern Black Bean Wrap is yet another recipe from the Junior League Make a Meal event. I was trying to create a filling meal without the meat for them. Which happens to go perfectly with this month’s meatless challenge. I have had a few of these for lunch or dinner over the past month.
Of course we got the where’s the meat or where’s the protein questions, but they were surprised to learn this wrap is packed full of protein between the hummus, black beans, and cheese. And has a variety of vitamins and minerals from the spring mix and pico de gallo.
Southwestern Black Bean Wrap
- 4 large flour tortillas (can use regular or flavored such as sun dried tomato, spinach, etc)
- ½ cup roasted red pepper or jalapeno hummus
- Spring mix
- 1 can black beans, drained
- 1 chopped avocado
- 1 cup easy pico de gallo
- 1 cup shredded cheese
- Spread each tortilla with 2 tablespoons of hummus. Layer with spring mix.
- Divide black beans and avocado evenly among the four wraps. Top each with ¼ cup easy pico de gallo and ¼ cup shredded cheese.
- For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.
I have never been a big fan of omelettes (yes we are going with the European spelling because that’s what I prefer), but one night I went to bed dreaming of an omelette. When I woke up the next morning I just had to have one.
In the past I have always experienced, what I like to call, undercooked omelettes where the chef will only cook one side, add the ingredients and serve it. I flipped my omelette to cook both sides to combat this and for how simple the ingredients were. It was one of the best omelettes I’ve ever had.
I knew I had to dress it up somehow and that pico was just sitting there in a bowl begging to be used. A little Greek yogurt and pico on top and I was in omelette heaven.
Omelettes make great breakfasts, lunches, or dinners. When I find potatoes on sale I will roast a bunch up and flash freeze them, then store them in a ziploc bag in the freezer. When I want some homefries to go along with a breakfast dish I just take out however much I want and crisp them back up in the toaster oven. I know those Simply Potatoes premade bags are on sale a lot, but when fresh potatoes are on sale you can make your own for 1/4 of the price.
- 2 eggs
- Splash of milk
- Pinch of salt and pepper
- ⅓ cup shredded cheese
- Greek yogurt
- Pico de gallo
- Whisk eggs and a splash of milk with salt and pepper.
- Heat a skillet to medium high and coat with non stick cooking spray. Pour in eggs and cook until the top is almost set, about 2-3 minutes. Carefully flip, cook an additional 1 minute. Add cheese to one side and fold over.
- Top with a scoop of Greek yogurt and pico de gallo.
Here is another recipe I taught the kids of the Junior League Make a Meal cooking demo. The goal of the demo was to teach children in the foster system how to prepare easy and healthy meals for themselves once they are out on their own. The first recipe we prepared was the pico de gallo, then showed them a few other recipes they could make and incorporate the pico.
I love pico de gallo, maybe even more than salsa. Big chunks of fresh tomato, mixed with onion, cilantro, lime, and a jalapeno I picked right off of my plant. In addition to jalapenos I have started growing cilantro and tomatoes. Hopefully soon I will have almost all the ingredients needed to whip up a batch of pico at any time.
This week I will be sharing a few of my favorite uses for pico de gallo. Make up a batch and see some great, vegetarian ways to use your pico throughout the week for dinner.
Pico de Gallo
- 2 medium tomatoes, seeded and diced
- ¼ red onion, diced
- ½ jalapeno, seeded and diced
- 2 tablespoons cilantro
- 1 clove garlic, minced
- Salt and pepper
- Juice from ½ lime
- Stir all ingredients together in a bowl and allow to marinate until ready to use.
- Store in an airtight container in the refrigerator for 3-4 days.