You thought I was done with vegetarian dishes, didn’t you? Not quite yet. I have a few more to share, but will probably be spacing them out. We really enjoyed our #MeatlessMarch. Using the month to educate ourselves about the food we eat and seeking out healthier options.
People were constantly shocked that we survived an entire month without meat. When I originally started on the journey I thought, no big deal, we really don’t eat a ton of meat, what is a month without it. And really it wasn’t very difficult for us. We are huge vegetable fans. Most of our meals were packed full of vegetables and that is something that we hope to continue. Moving forward we are going to try to minimize our meat intake and maximize veggie intake.
My husband usually eats leftovers for lunch, but my personal goal is to only eat meat in one meal a day, which would usually be dinner. I do plan on having a few meatless meals each week as well. I am also going to look to using more locally caught seafood over beef and chicken.
Now our budget, some might expect to spend less when you cut out meat, but we didn’t really see a difference. I was buying all organic produce and organic convenience foods while sticking to our usual budget of $40 each week. As much as I would like to continue buying all organics I will probably have to cut back to only the essentials to keep within our budget, meaning dirty dozen organic and meats, also making as much from scratch as possible.
Overall I think it was a great experiment and I plan on participating in the US Veg Week starting April 22. It’s fun to challenge yourselves sometimes, step outside your comfort zone. It keeps life interesting.
Vegetarian Phillies were one of the first meatless meals we enjoyed the month of March. They are an easy way to enjoy a comfort food while not even realizing you aren’t eating meat. Mushrooms, peppers, and onions make for a hearty sandwich. And anything smothered in cheese is right up my alley.
- 2 tablespoons butter
- 1 cup sliced onion
- 1 cup sliced bell peppers (green and red)
- 1 cup sliced mushrooms
- pinch of salt and pepper
- 4 slices provolone cheese
- 4 buns
- Heat butter in a large skillet over medium heat.
- Add onions, peppers, and mushrooms and saute about 10 minutes, until soft.
- Season with salt and pepper and divide into four servings within skillet. Top each serving with provolone cheese and cover skillet to allow cheese to melt.
- Scoop each serving on to a bun to enjoy.
Monday – Lane/Supper For A Steal – Vegetarian Philly
Tuesday – Isabel/Family Foodie – Egg and Chorizo Wrap
Wednesday – Heather/girlichef – Peanut-Sesame Soba Noodles w/ Chicken & Kale
Thursday – Susan/30A EATS – Grilled Shrimp Skewers
Friday – Alaiyo/Pescetarian Journal – Fish Bites
