Tag Archives: Cooking

Meatless Monday– Food and Wine’s Farfalle with Spring Vegetables

You can find the recipe here.

This was a surprising winner for our family’s Meatless Monday Challenge. I couldn’t face another black bean and Jeremy is a wee bit picky–but this recipe with it’s crunchy bread crumb topping won us over. 

I made a few modifications to simplify and save on time– using panko for the fresh white bread crumbs and adding 2 tbs melted smart balance for the buttery flavor. I used dried tarragon because I didn’t have fresh (just substitute 1/2 the amount called for). I also left out the peas (a bit sugary for me) and used barilla plus pasta for added protein and fiber.

The results were still incredible enough for Jeremy to eat three bowls and my blood sugar was EXCELLENT!

***Updated:  DUDE–just when I was feeling ok about pregnancy and how I look at 36 weeks….Claudia Schiffer comes along!

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Meatless Monday: Black Bean Burgers

I didn’t get a picture–but we had a very simple meatless monday meal last night: Morning Star Farms Chipotle Black Bean Burgers on a toasted bun with vintage white cheddar cheese, lettuce, tomato, red onions, and pickles.  These delicious “burger” patties are my favorite among the many veg options available because they do not pretend to taste like meat at all and are spicy and flavorful. Just make sure you follow the skillet directions rather than the microwave for best texture.

I’m still having a bit of trouble getting into the swing of meal planning….it will likely take a few weeks for the habit to form.

Monday: Black Bean burgers with tator tots, mixed greens

Tuesday: VN Chicken Soup, rice

Wednesday: Cuban Chicken with Yellow Rice–I know that I have posted the ingredients for this one before but just cannot find it. It was an old favorite when I spent 3 years in Guantanamo Bay working for the American Red Cross. Basically sauteed chicken with onions, carrots, green olives, garlic, and a bit of white wine with yellow rice (packaged). I top all of this with cilantro and it is AWESOME.

Thursday: Lowfat Meatloaf from the 1000 Lowfat Recipes Cookbook, Mashed potatoes, steamed veggies. Sometimes I will prepare this with turkey–however, there are several varieties of lean ground beef available that are better in most cases than ground turkey as I do not care for the taste of ground white meat turkey which is the only true lowfat version.

Friday: Leftovers

Saturday: Taco Night (Tacos with fixins, refried beans)

A bit heavy on ground beef for the week but toddler and Jeremy friendly! I am also working two days this week and the meals are fast to assemble.

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Meatless Monday: Cannellini Beans and Greens on Garlic Toast

Updated:

I was mulling over my plan to make weekly menus for the new year and decided to participate in Meatless Mondays.

Decreasing your meat consumption decreases cholesterol and saturated fat intake as well as decreasing the cost of your grocery bill.

Tonight, I am starting with Cooking Light Magazine’s Cannellini Beans and Greens on Garlic Toast  from the annual recipes 2000 collection.  This easy and satisfying vegetarian meal is simple to prepare and was a staple in my house until I married my bean hating carnivorous hubby 🙂  I sent J off to work today with leftover spaghetti and meat sauce and since he’s working late…Morgan and I can enjoy our white beans and greens without complaint.

** I had to make several substitutions from the original dish. My crazy grocery store only carried one dark leafy green today–Broccoli Rabe–which is very bitter. I added 1 tsp sugar to the recipe to try to compensate. I still enjoyed it but Morgan put the greens in his mouth and promptly spit them out saying “No like it”. I also used a mixture of golden grape tomatoes and red tomato and substituted red onion as I already had one sitting at home.  I chose a potato rosemary peasant bread from the bakery and it worked out well.  I did cut the bread into chunks rather than use a single slice as I have found over the years that it is easier to eat this way….although not as classy in presentation as the full slice of bread with beans and greens mounded on top!

 Here’s the toddler version 🙂

Verdict: I had two helpings (the second without toast) while Morgan enjoyed the bread, parmesan, and white beans. He picked around the bitter greens and tomatoes. Next time I will use spinach or swiss chard which are sweeter greens for the little man.

As for the weekly meal plan–this week is a bit different because of my loaded freezer. I need to use up a lot of ingredients before I can write out a unique plan. 

Here’s what I have planned for the week. A bit of something for everyone.

Monday: Cannellini Beans and Greens on Garlic Toast

Tuesday:  Vietnamese Chicken Salad

Wednesday: Sweet Turkey Sausage and peppers over polenta (J’s favorite)

Thursday: Cheese Ravioli with marinara (Morgan’s favorite)

Friday: My birthday! I’m not cooking 🙂

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