Meatless Mondays - Recipe List

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by greenfamilyfarms, Jan 17, 2011.

  1. greenfamilyfarms

    greenfamilyfarms Big Pippin'

    Feb 27, 2008
    Elizabethtown, NC
    So, for 2011 we have decided to have Meatless Mondays. Our thinking behind this is that (1) it is only one day a week; (2) we'll eat more fruit and veggies; (3) therefore reducing our consumption of meats (including chicken).

    Night's menu: Spinach, tomato and mushroom alfredo

    Feel free to join us and post your favorite meatless recipes.
  2. HHandbasket

    HHandbasket The Chickeneer

    A meatless meal we enjoy is Portobello Mushroom Burgers. We brush portobello mushrooms with olive oil and grill them with salt and pepper, just like a burger! Put it on a nice, whole-wheat bun with fresh lettuce, tomato, pickle, a smear of dijon mustard and some garlic mayo, with a side of baked sweet potato fries. That's some grubbin' dinner right there.
  3. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    we do the same. I call it bean night.
  4. peeplessinNC

    peeplessinNC Chillin' With My Peeps

    Oct 23, 2008
    NC Piedmont
    A couple of easy meatless dishes:

    Baked Zucchini & Potatoes with Feta ~ slice new potatoes, zucchini, bell peppers, onions into a greased baking dish; mix canned diced tomatoes with parsley, garlic, s&p and pour over vegetables; bake at 350 1 hr. 15 min. then top with crumbled feta, bake 15 min. uncovered, then remove from oven, cover, let set 15 min.

    Vegetable Frittata ~ saute zucchini, mushrooms, onion, peppers in a skillet with a little bit of olive oil; beat 2 eggs per person, pour in pan with vegetables, cook over low to med. heat until eggs are done, top with some grated cheese, cover briefly to help melt the cheese, serve hot.
  5. BettyR

    BettyR Chillin' With My Peeps

    Mar 1, 2008
    Texas Gulf Coast
    Tex-Mex Cheese Enchiladas

    1-26count- pkg. corn tortillas
    Heat each corn tortilla by dipping it in hot oil or about 10 - 15 seconds per side and stack them on a small plate until all are heated. Cover with foil to keep warm.

    2 pound package Walmart Mexican blend grated cheese

    4 Cups of Red Sauce

    4 Tablespoons of lard or bacon drippings
    6 Tablespoons flour
    4 cups water
    5 chicken bullion cubes
    1 tsp. ground cumin
    2 Tablespoons chili powder
    1 teaspoon garlic powder
    1/4-cup tomato sauce
    dash of Cayenne Pepper

    Melt the fat in a large saucepan over low heat. Add the flour and
    cook and stir until the flour is lightly browned. Add the water and stir with a wire whisk until smooth. Add the bullion, chili powder and cumin and tomato sauce, cook until smooth and bubbly. Cover and simmer on lowest heat, about 10 or 15 minutes – I let it cook while I put the rice together. Gravy should be very thin, if not add a little water to thin it out.

    To Roll Enchiladas
    Pour 1/2 of the red sauce into the pan that your going to put the enchiladas in.

    Place a small hand-full of cheese in the middle and fold over and roll. Place the enchiladas in the pan in the red sauce. When the pan is full spoon the rest of the red sauce over the enchiladas, sprinkle with cheese and cover with foil.
    To serve place your enchiladas on a plate and heat in the microwave until very hot, serve with refried bean and Spanish rice.



    Pizza Loaf
    Make 2

    2 heaping tablespoons white sugar
    1/4 cup honey
    1/2 stick margarine (chopped up)
    1-1/2 teaspoons salt
    1-1/2 cups scalded milk
    2 large eggs – plus 1 egg yolk beaten
    1/3 cup cool water
    6-1/2 cups all purpose flour
    3 teaspoons yeast
    3 heaping tablespoons Vital Wheat Gluten
    1 egg – plus 1-tablespoon water beaten for egg wash

    Place in bread machine in order listed and select the dough cycle.

    1 – 8 ounce can tomato paste
    1 large onion – caramelized
    1 bell pepper – caramelized
    1 – 8 ounce package mushrooms
    Garlic salt
    Italian Seasonings
    Parmesan and Mozzarella cheese
    oil to coat pan

    Divide dough into 2 pieces and roll out like you are making cinnamon rolls.
    Spread half of the tomato paste on each piece of the bread dough like you were spreading peanut butter on a sandwich and sprinkle it with garlic salt, Italian seasonings and Parmesan cheese, Mozzarella cheese, caramelized onions and bell peppers. I also cooked my mushrooms first. Rolled it up and baked it at 350° for 1 hour.




    Beans, rice and cornbread are another favorite.
  6. flowerchild59

    flowerchild59 Chillin' With My Peeps

    Apr 25, 2010
    Southern IL
  7. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    nice salad!
  8. greenfamilyfarms

    greenfamilyfarms Big Pippin'

    Feb 27, 2008
    Elizabethtown, NC
    [​IMG] My husband will love those Enchiladas! Everything looks so good!
  9. greenfamilyfarms

    greenfamilyfarms Big Pippin'

    Feb 27, 2008
    Elizabethtown, NC
    Starting my MM with Wheat Waffles with Sugar Free Syrup. Lunch - Salad? Supper - Those tasty looking enchiladas.
  10. pookiegoldman

    pookiegoldman Chillin' With My Peeps

    Aug 3, 2010
    Grand Isle, Louisiana
    These may not be the most healthy, but they are indeed meatless and yummy!

    Zuchinni Corn Fritters
    2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cumin 1/2 cup sugar 1/2 teaspoon salt fresh ground black pepper 2 eggs, beaten, 1 cup milk, 1/4 cup butter, melted, 2 cups grated zucchini, 1 1/2 cups corn, 1/2 c grated carrot, 1 cup shredded Cheddar cheese, & oil for frying
    In a large bowl, stir together flour, baking powder, cumin, sugar, salt, and pepper.
    In a small bowl, whisk together eggs, milk, and butter. Whisk wet ingredients into dry ingredients. Stir in zucchini, corn, and cheese; mix well.
    Warm oil in a cast iron skillet over medium-high heat. Drop batter by the tablespoonful into hot oil. Fry until crisp and brown, turning once with tongs. Remove to paper towels.

    ....And one of my absolute fav's!!
    Mushroom Risotto
    6 cups chicken broth, 3 tablespoons olive oil, 1 pound mushrooms, finely chopped, 2 shallots, diced, 1 1/2 cups Arborio rice, 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese
    In a saucepan, warm the broth over low heat.
    Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

    1 loaf French Bread, sliced lengthwise 24 oz. Mozzarella, 1/2 stick Butter, 1 medium Onion, chopped 16 oz. frozen chopped Spinach, drained and squeezed 2 rolls Kraft Garlic Cheese 2 Tb. Worcestershire sauce salt and pepper to taste

    Preheat oven to 400 degrees.
    In large skillet, over medium heat melt butter and saute onion until onions are clear.
    Add chopped up garlic cheese and worcestershire sauce. Cook until melted.
    Add drained and squeezed spinach, salt and pepper. Mix well and spread over french bread. Cover with shredded mozzarella cheese. Bake until cheese melts and bread is crisp. (about 15 minutes)

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