Tag Archives: vegetarian dinner idea

Meatless Monday Recipe: Three Cheese Baked Ziti

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Even though I was having a group of close friends over for a casual holiday dinner, the proper hostess in me never wishes to disappoint.

Being vegetarian, I sometimes struggle with what I can cook for guests that won’t leave feeling disappointed. I was looking for something warm and comforting to serve on a rainy December evening and immediately I thought about my grandmother’s baked ziti.

Not having the recipe, I began my Google search to find one that measured up. This led me to Three Cheese Baked Ziti featured on Can You Stay For Dinner?

Can You Stay For Dinner? is a site run by Andie Mitchell. As soon as I read Andie’s bio which details how she is a now-healthy 27-year-old woman who lost 135 pounds! Andie embodies all that Wellness Science stands for …. and my mission to help every woman look great, feel great, and live a happy life! Thanks for the delicious recipe, Andie.

This did NOT disappoint! It tasted EXACTLY like the one I remember my Italian grandmother making — and it was a healthy version at only 431 calories per serving.

Here is Andie’s recipe coming to you for Meatless Monday!

[gmc_recipe 2065]

For the homemade marinara:

Marinara Sauce

(makes about 4 cups)  Note: you will only use half of this amount to prepare the baked ziti recipe above!

2 tablespoons canola oil

1 tablespoon olive oil

½ cup finely chopped onion

3 cloves garlic, minced

1 28oz can crushed or ground, peeled tomatoes

1 5-6 oz can tomato paste

1 tablespoon dried oregano

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.

Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Nutrition information for 1 serving of baked ziti:

Calories: 431, Fat: 12.9g, Cholesterol: 51.9mg, Sodium: 858.3mg, Carb: 56.1g, Fiber: 3g, Sugars: 0.2g, Protein: 22.7g

 

Meatless Monday Recipe: Peanut-Broccoli Stir-Fry

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I was in the mood for some hearty Southern-style dinner ideas, so I checked out the Southern Living website for a few healthy recipes & found this recipe for meatless Peanut-Broccoli Stir-Fry in their list of Fall Farmer’s Market Recipes.  Try this for your next Meatless Monday dinner!

Photo courtesy of www.southernliving.com

Ingredients:

  • 1 (16-oz.) package firm tofu
  • 2 cups uncooked brown rice
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable broth
  • 1 tablespoon light brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lite soy sauce
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon cornstarch
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 cups fresh broccoli florets
  • 1 cup carrot sticks
  • 2 tablespoons chopped peanuts
  • Garnish: lime wedges

Preparation:

1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Other meatless recipes you might enjoy:

Black Bean Stuffed Peppers

Quinoa with Shiitake Mushrooms

Sweet Potato Risotto

 

 

 

 

Easy Asparagus Risotto

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Photo courtesy of Sunset Magazine

Looking for new dinner ideas?  This hearty and easy asparagus risotto recipe is rich and delicious – a treat for both vegetarians & meat-eaters alike.  This is a perfect recipe to try this spring while there is plenty of fresh asparagus around!  This recipe makes about 4 servings.

Ingredients:

4 cups vegetable broth
2 tablespoons olive oil
1 cup Arborio rice
1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese

Preparation:

In a saucepan, bring broth to a simmer.

Heat olive oil in a large pot. Add the rice, and cook, stirring, until rice is browned (about 5 minutes).  Stir in the broth about 1/2 cup at a time.  Continue cooking, stirring constantly until almost all of the broth is absorbed before adding more.  Cook about 20 minutes, or until rice is al dente; add hot water if you need more liquid. About 5 minutes before the rice is done, add asparagus, butter, and parmesan. Cook until the asparagus is tender, but still crisp.  Enjoy!

Other vegetarian recipes you might enjoy:

Sweet Potatoes with Coconut, Pomegranate, and Lime

Vegetarian Skinny Cowboy Soup

Cold Asian Vegetable Pasta Salad

Vegetarian Sweet Potato Risotto

Want to learn more about Meatless Monday?  Visit their site by clicking here.

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Cold Asian Vegetable Pasta Salad

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What’s for dinner tonight? This cold pasta salad recipe could be just what you are looking for! It’s got nutritious veggies and other delicious ingredients.  Best of all – it only takes 30 minutes to put together this salad & serves 4-6 people.

Can’t go wrong making this on Meatless Monday!

Ingredients

Salad

  • 1 1/2 cups of orzo pasta
  • 2 cups of asparagus, slices into 1-inch pieces
  • 1 cup of red bell pepper, chopped
  • 1 cup canned baby corn, chopped into smaller pieces
  • 1 tablespoon sesame oil

Dressing

  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon chili paste
  • 1 tablespoon minced ginger
  • freshly ground salt & black pepper

Directions

Cook the orzo until al dente (about 10 minutes).  Drain the orzo and rinse with cold water.  Transfer to a serving dish and toss with the sesame oil.  

Blanch the asparagus until tender (about 3 minutes) then submerge into an ice bath to prevent further cooking & discoloration.  Add the baby corn pieces, asparagus, and bell pepper to the serving dish.  

In a separate smaller bowl, combine the ingredients to make the dressing and whisk together.  Pour the dressing over the vegetables & pasta in the serving dish.  

Toss gently, add freshly ground salt & pepper, and serve!  

Other vegetarian recipes you might like:
 healthy quiche recipe
arugula salad with feta, avocado, and cherry tomatoes
Want to learn more about Meatless Monday? Check out this video!