Tag Archives: Healthy Eating

Meatless Monday Meal

Vegetarian Zucchini Boats

It’s a little hard to see, but boy, was it good!

Italian Zucchini Boats Recipe

  • 2 medium zucchinis
  • 1 cup lentils
  • 2 cups vegetable broth **
  • 1 small onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup shredded cheddar cheese, divided
  • 1 TBL Italian seasoning
  • 1/2 cup parmesan cheese
  • Salt and pepper to taste

Preheat oven to 375.

Cook lentils according to directions, using the vegetable broth instead of water.

While lentils are cooking begin zucchini prep.

Trim both ends off the zucchini. Cut the zucchini in half lengthwise then scoop out the pulp. (Leave between 1/4 to 1/2 of zucchini in boat.) Finely chop pulp.

Cook zucchini pulp, onions and peppers, sprinkled with Italian seasoning, over medium heat until done (Onions will be translucent). Drain, if there is any juice left.  Add cheeses, salt and pepper then mix well. Spoon mixture into zucchini shells. Put in a greased 13×9-in. baking dish and sprinkle with more cheese.

Cook 20 to 25 minutes, uncovered until zucchini is soft.

***Be sure and check vegetable broth as some have beef broth in them (go figure-it’s vegetable not beef!)

This recipe can be varied to be more Italian by adding tomato paste, sauce or ketchup. It can also be Mexican with taco seasoning, more vegetables; such as corn black beans, etc. can be used or even rice.

The possibilities are only limited by your imagination

ENJOY!!

Friday Food Fun

We had another delicious meal this week that the granddaughter fixed. It was an interesting combination that created a fantastic burrito.

Lentil Burrito

Ingredients

3-4 medium-sized sweet potatoes, thoroughly cleaned

1 cup dry lentils

1 cup dry rice

1-16 ounce can black beans, rinsed and drained

1-12 ounce package frozen corn

1 medium onion

2 medium bell peppers

1-3 TBS olive oil

Garlic powder, onion powder, paprika, cayenne, salt, pepper or other spices as desired

6 Tortillas

Sour cream

Shredded cheese

Taco sauce

Directions

Prepare rice and lentils as per package instructions (1 cup dry should make 3 cups cooked)

While rice and lentils are cooking, heat sweet potatoes in a microwave just long enough to make tender enough peel and cube.  Let cool slightly, then peel and cube. Place in large pan with small amount of olive oil, cook until slightly tender. Season as desired.

Slice onions and bell peppers in long strips. Add a small amount of olive oil to another pan, season onion and bell peppers to taste, cook until crisp, but tender.

Cook corn according to package directions.

Heat black beans.

Once everything is cooked or heated, transfer to the table.

Heat tortillas.

Add ingredients to tortillas, roll up and enjoy!

I hope this makes sense, I tried to keep up with what she was doing without getting in her way too much! These were really good!

I would enjoy avocados with these as I really like avocados.

The nice thing about this recipe is it can be tailored to your likes. It would taste great with lettuce, tomatoes (unfortunately I can’t eat tomatoes), raw onions (I can’t eat those either!) or any of a wide range of vegetables.

Further Adventures in Foodland-Stuffed Butternut Squash

The idea for this meal came from:
https://beautybeyondbones.com/2018/04/18/spring-stuffed-butternut-squash/. 
We made several changes due to allergies and some dietary restrictions. However, it turned out delicious, and beautiful!

Ingredients:
1 butternut squash, halved lengthwise
6 carrots, diced (ours were shredded)
2 pears, diced
3 Granny Smith apples, diced
A small bag of Brussel sprouts
Half of a small bag of spinach

Sauce Ingredients:
1/4 cup cashew butter (can use peanut or almond butter)
1/3 cup water
1 TBL honey (You may want to taste first, then sweeten to taste. We found with the cashew butter it took a little more water to get the consistency of a sauce, and a bit more honey for the sweetness.)

Directions:
Preheat oven to 375 degrees.

Cut the top and bottom off the butternut squash.

Stand it up on a flat end, and carefully, cut in half lengthwise. (This can be tricky-so be careful!)

Scoop out the seeds and either discard or save them to roast for a snack.

Brush with olive oil, and place cut-side-down on a baking sheet lined with aluminum foil and sprayed with olive oil.

Bake for about 45-50 minutes, until tender.

On a separate baking sheet, line it with aluminum foil and spray with olive oil. Spread out the carrots, pears and granny smith apples in an even layer.

Bake for about 20 minutes, until tender and beginning to caramelize.

Tear off the first one or two layers of outer leaves from the Brussel sprouts, then cut in half lengthwise.

Using a large frying pan, sautè the Brussel sprouts over medium-high heat in 1-2 Tbsp extra virgin olive oil. Let them cook for a couple of minutes. Then add the spinach. Stir them around for 1-2 minutes, until the Brussel sprouts leaves have become bright green. Place the Brussel sprouts and spinach in a large bowl and set to the side.

Mix together ingredients for the sauce.

Remove the carrots, pears and apples from the oven and toss in the bowl with the Brussel sprouts mixture, mixing well.

Scoop a generous portion of the Brussel sprouts mixture into the butternut squash cavity and drizzle liberally with the cashew sauce.

Enjoy!

Roasted Veggies with Brown Rice, Quinoa and Black Beans Recipe from Adventures in Foodland!

We roasted a variety of vegetables then served them over the brown rice, quinoa and black beans. We made enough for six and had leftovers.

 

Recipe

Ingredients

1 cup brown rice

1-1/4 cup quinoa

1 can organic, low sodium black beans (or you can make them from raw beans and follow package directions-we forgot to start them!)

2 yellow squash

2 zucchini

10-12 cherry tomatoes

6 carrots

1 large red onion

1 bunch kale

Garlic and onion powder to taste

Oregano to taste

Directions

Begin rice first as it takes longest to cook. Follow directions on package for rice.

Preheat oven to 475 degrees.

Slice squash, zucchini and carrots into bite-size medallions.

Halve tomatoes.

Line baking pan with parchment paper, place vegetables (except kale) in a single layer on a pan, sprinkle with garlic and onion powders, plus oregano to taste.

Place pan in preheated oven, cook 30 to 35 minutes.

Start quinoa, following instructions on package.

In a medium-size saucepan add approximately 1/4 cup of water. Heat almost to boil. Add kale and cook to taste, adding spices as desired.

After rice and quinoa have cooked, mix them together.

Layer rice and quinoa on a plate, top with black beans, then add roasted vegetables, finishing with kale.

This is a very tasty and filling meal.

If you want dessert you can make steel cut oatmeal (use a little less water than instructions call for), then add blueberries and maple syrup to taste. It’s almost like a cobbler!

If you have any questions, ask. You can probably tell I’m not in the recipe writing business, but I hope it’s easy to read and follow!

Update from Melissa

We did add Balsamic Vinegar to the roasted Veggies and some red peppers, but both of those are really up to your taste. We added pineapple to the kale. Just cooked it on a hot pan to caramelize it then added into the kale, once drained, and cooked briefly with seasoning to marry the flavors. The best part with this sort of meal is you can basically change out the roasted veggies for whatever is in season or to what you like.

Add some Nutritional yeast on top and/or some nuts and all your basic nutrients are met and this is actually a high in protein and iron meal too 🙂

(As I said, I am not a recipe person! I just wing it, then have to remember what I did, LOL!!)