Another Meat Free Monday, you won't miss the meat a bit with this delicious dish!
1 cup diced onion
1/2 cup diced green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 oz each) Italian diced tomatoes
1 can (15 oz) crushed tomatoes
1 cup vegetable broth
1/8 tsp crushed red pepper flakes
8 oz uncooked ziti
1 cup (8 oz) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 oz) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. by 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake uncovered at 425 for 10-15 minutes or until heated through and cheese is melted.
You can take poppers to a picnic with this easy dip recipe!
2 pkg (8 oz each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey jack cheese
1/4 cup canned chopped green chilies
1/4 cup canned diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup panko bread crumbs
Sweet pepper pieces and corn chips for dipping
In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400 for 25-30 minutes or until lightly browned. Serve with peppers and chips.
Strawberries and cucumbers make a great relish for this nicely seasoned salmon...
1/3 cup packed brown sugar
1 tbsp canola oil
1 tsp ground mustard
1 tsp ground allspice
1/2 tsp salt
4 salmon fillets (5 oz each)
1 tbsp minced fresh mint
1 tbsp canola oil
1 tbsp lemon juice
2 tsp grated lemon peel
1/8 tsp sugar
1 cup finely chopped fresh strawberries
1 small cucumber, finely chopped
In a small bowl, mix the first five ingredients; rub over the flesh side of salmon. Refrigerate, covered, for 1 hour.
For relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar. Add strawberries and cucumbers; toss to coat.
Mositen a paper towl with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with relish.
1 pound ground beef
1 small onion, minced
2 garlic cloves, minced
1 cup ketchup
1 can (4 oz) chopped green chilies
1/2 cup beef broth
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp coarsely ground pepper
6 hamburger buns, split
2 tbsp butter, softened
In a large skillet, cook beef and onion over medium heat for 6-8 minutes or until beef in no longer pink, breaking up beef into crumbles; drain. Add garlic; cook 1-2 minutes longer. Stir in the ketchup, chilies, broth, chili sauce and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 15 minutes, stirring occasionally.
Meanwhile, spread cut sides of buns with butter. Place on baking sheets, buttered side up. Broil 4-in. from the heat for 1-2 minutes until toasted. Serve beef mixture in buns. With napkins!
Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook for 5-10 minutes or until heated through.
Drain gnocchi; gently stir into skillet. Garnish servings with Parmesan cheese.
Nutritious and delicious, here is the perfect salad option for a Meat Free Monday!
4 cups baby spinach
1 can (15 oz) black beans, rinsed and drained
1 cup chopped sweet yellow pepper
2 medium tomatoes, cut into wedges
1 cup shredded zucchini
1 cup (4 oz) shredded cheddar cheese
1/2 cup chopped walnuts, toasted
Salad dressing of your choice**
In a large salad bowl, combine the spinach, beans and pepper. Top with tomatoes, zucchini; sprinkle with cheese and walnuts. Serve with salad dressing.
**easy ranch dressing: 1 cup plain greek yogurt, 1 envelope ranch dress mix, 1/2 cup skim milk
3/4 pound lean ground beef (90%)
2-1/4 cups water
1 can (15 oz) tomato sauce
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground cumin
1 package (7 oz) thin spaghetti, broken into thirds
6 small zucchini (about 1 pound), cut into chunks
1/2 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and keep warm. In the same skillet combine water, tomato sauce, chili powder, garlic powder, salt and cumin; bring to a boil. Stir in spaghetti; return to a boil. Boil for 6 minutes.
Add zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in the beef; sprinkle with cheese.
Great weeknight meal, it comes together in a flash!
1-1/2 pounds beef top sirloin strips, cut into thin strips
1 tsp salt
1/2 tsp pepper
2 tsp olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 cup reduced sodium beef broth
1/3 cup dry red wine (or additional beef broth)
1 bay leaf
1/2 tsp each dried basil and dried thyme
3 cups hot cooked rice
Sprinkle beef strips with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in 1 tsp oil. Remove and keep warm.
In the same skillet, saute onions and garlic in remaining oil until tender. Stir in the tomatoes, broth wine or additional broth, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Return beef to the pan; cook for 2-4 minutes or until tender and mixture is heated through. Discard bay leaf. Serve over hot rice.
If it's a Meat Free Monday at your home, try these tasty tacos!
6 plum (or Roma) tomatoes, seeded and cut into wedges
2 medium green peppers, cut into 1/2 inch slices
2 medium onions, cut into 1/2 inch wedges
1 envelope taco seasoning
3 tbsp olive oil
1 can (16 oz) vegetarian refried beans, warmed
12 taco shells, warmed
1 cup taco sauce
In a large bowl, combine the tomatoes, green peppers, onions, taco seasoning and oil. Arrange in a single layer on a baking pan (you might need two pans!). Bake uncovered at 475 for 20-25 minutes or until veggies are lightly browned.
Spread beans over half of each taco shell. Fill with vegetable mixture; drizzle with taco sauce.
Cook the pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high power for 3-4 minutes, stirring once. Add the minced onion, garlic powder and onion powder. Stir in 1 cup of the cheddar cheese until well blended.
Stuff into the shells. Place in a greased baking dish. Sprinkle with green onions and remaining cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
Don't forget the dash of hot pepper sauce in this fresh dish!
5 tsp olive oil, divided
1 tbsp lime juice
1/4 tsp salt
1/4 tsp hot pepper sauce
1-1/2 cups fresh corn (or frozen, thawed)
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tbsp minced fresh basil (or 2 tsp dried basil)
1/4 cup crumbled feta cheese
In a small bowl, whisk 4 tsp oil, lime juice, salt and pepper sauce; set aside.
In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cook slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat.
Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with feta cheese just before serving.
2 cups all-purpose flour
1 tbsp dried thyme
1 tbsp dried paprika
2 tsp salt
1 tsp pepper
1/3 cup whole milk
2 tbsp lemon juice
1 broiler/fryer chicken (3 to 4 lbs), cut up
Oil for frying
In a shallow bowl, mix the first five ingredients. In a separate shallow bowl, whisk the milk, egg and lemon juice. Coat chicken pieces, one at a time, with flour mixture; dip in milk mixture, then coat again with flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375. Fry chicken, a few pieces at a time, for 6-10 minutes on each side or until chicken juices run clear. Drain on paper towels.