Fettucine with tomato sauce

Ok, so I know I do a lot of pastas, but since I cook meat free, they are one of the more filling, cheap things to make! Also, they usually don't taste too bad either :) This pasta is from the Pioneer Woman Cooks, and she hasn't let me down yet with a recipe!

1 lb. fettucine noodles cooked
28 oz tomato sauce
1 small onion diced
4 garlic cloves minced
2 Tbs. butter
2 Tbs. olive oil
pepper
salt
dash of sugar
1 cup of heavy cream
shredded parmesan cheese
fresh basil (or dry)

Saute onion and garlic in olive oil and butter. Add tomato sauce, pepper and salt to taste, and a dash of sugar. Mix well and then let simmer on low for 20-25 min. Stirring occasionally. When your pasta is done cooking, take tomato mixture off heat and add cream, parmesan cheese (I used about 3/4 cup), and basil. Pour your noodles into you sauce and mix well. You can top with more parmesan cheese if you want!

Margherita Pizza

This pizza I adapted from sisterscafe.blogspot.com. It was a HUGE hit with my family and I have requests to make it again already even though I just made it last week. It was simple, and delicious!

Pizza Dough (You could always buy pre-made, and I ususally do, but I actually made the dough for this one and it turned out great!)

1 1/2 cups very warm water

1 Tbs sugar

1 Tbs yeast

1/2 tsp salt

2 Tbs olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water. Let stand for 10 min. Whisk in salt, olive, oil, and 1 cup flour. Whisk in 2nd cup of flour. If you have a mixer, put on dough hook turn speed to low, and slowly add the last 2 cups of flour. Knead for 5 min. (or 10 min by hand). Place dough in an oiled bowl and cover with plastic wrap. Allow to rise for 1 hr. It should double in size. Punch dough down and divide into 2 parts. Roll one out to use, and put the other in a freezer bag you have sprayed with cooking oil and save for another day.

Pizza

After you have rolled out your dough you will need:

1 cup mozarella cheese

1/2 cup shredded parmesan cheese

2 ripe tomatoes chopped

1 large clove garlic minced or pressed

1/3 cup basil leaves thinly sliced

Srinkle the cup of mozarella over your bread dough. Combine tomatoes, garlic, and basil in a bowl and mix well. Spoon mixture on top of pizza dough, then sprinkle parmesan over the top. Bake on 450 for 10-12 minutes.

Sweet and Savory Summer Sandwhich

This sandwhich is extremely easy and wonderful for summertime. I was a little skeptical at first but it's definitely worth trying.

1 loaf raisin bread
sprouts
2-3 large carrots grated
2 avacados mashed
salt

Toast the raisin bread and set aside to cool off. Spread avacado on both sides of bread and sprinkle with salt. Take one slice and put a layer of grated carrots on top of the avacado, then add a layer of sprouts. Place other slice on top and enjoy!

Bowtie Lasagna

We just tried this recipe out this week and it was super easy and yummy. It was one of those meals that I liked even better the next day! I got it from the Tasty Kitchen on The Pioneer Woman Cooks. I did substitute the hamburger used in the original recipe for soy crumbles. Hope you enjoy it!

1 12 oz. box bowtie noodles cooked to pkg. directions
1 pkg. frozen Morningstar Grillers crumbles heated through until defrosted
1 Tbs. olive oil
1 can sliced olives (optional)
1 jar of your favorite spaghetti or marinara sauce
1 tsp. Italian seasoning
1/2 tsp salt
1/2 teaspoon garlic powder
1/2 cup sour cream
1/2 cup mozarella cheese
1/4 to 1/2 cup shredded parmesan cheese

Pour cooked noodles over crumbles and drizzle with olive oil. Stir to combine. Next pour sauce on top, add your seasonings, sour cream, and cheeses. Stir to combine everything until well mixed. Heat on low for a few minutes until it's warmed through and the cheese is melted.

Chili Relleno Casserole

1/2 cup butter
2 cans green chili's (I used the chopped 7 oz ones)
2 cups shredded cheese
3 eggs
3/4 tsp. salt
2 cups milk
1 cup Bisquick or biscuit mix

Melt butter in a 9x13 dish. Arrange chiles in a layer over the bottom of the dish. Cover with cheese. Blend eggs, milk, salt and bisquick mix and pour over chiles and cheese. Bake at 350 for 35-40 min, or until golden.

Baked Quesadillas (Maridyn Weatherly)

1 can black beans drained
1 can corn drained
1 small can chilis (optional)
1/2 cup ranch dressing
1/2 cup salsa
1 to 1 and 1/2 cups fiesta blend cheese (or cheddar, or whatever really) and more for sprinkling.
6 taco sized tortillas

Mix together all the ingredients except for the tortillas, and save some of the cheese. I like to check the consistency and see if I think it needs more salsa, ranch, or cheese. Spread mixture on to half of each tortilla, sprinkle with a little more cheese, then fold in half and place on a cookie sheet. Bake at 375 for 12-15 min. until the tortillas have gotten crispy and golden.

It is also really easy to add cooked chicken to this for all of you aren't vegetarian. I sometimes add canned chicken to half for me and the kids!

Sweet and Sour Meatballs

This recipe turned out great and was really easy! We will definitely be making it in the future.

Meatballs:
4 eggs
1 cup shredded cheddar cheese
1/2 cup cottage cheese
1/2 cup chopped onion
1 cup finely chopped pecans
1 tsp dry basil
1 1/2 tsp salt
1 1/4 cup Italian bread crumbs

Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 tsp dry oregano
1 dash hot pepper sauce

Mix eggs, cottage cheese, and cheddar cheese together in a large bowl until well combined. Add half cup onion, pecans, basil and salt. Mix well. Stir in bread crumbs. Form into 2 inch balls and put into 9x13 baking dish. In another bowl whisk all ingredients together for the sauce and pour evenly over the meatballs. Bake 35 min. on 350.

Serve with white or brown rice cooked in vegetable or chicken stock.

Lemon Braised Artichoke Pasta

I got this recipe from ohsweetbasil.blogspot.com We made it this week and thought it was good. It definiately takes a bit of preparation and quite a few ingredients, but the result was yummy! I think artichokes are one my new favorite things :)

1 pound Angel Hair Pasta (or fettuccine, thin spaghetti etc)

1/4 cup olive oil

4 cloves garlic, sliced

2 teaspoons fresh oregano leaves

1/2 cup vegetable broth

4 cups spinach, stemmed and washed

Lemon Braised Artichoke Hearts, recipe follows

1/4 cup chopped Italian parsley leaves

1 tablespoon butter

Salt

Freshly ground black pepper

Grated Parmesan, for serving

Lemon-Braised Artichoke Hearts:

1/2 cup extra-virgin olive oil

1/2 cup freshly squeezed lemon juice

1/2 tsp dry thyme

1 1/2 teaspoons minced garlic

1 1/2 teaspoons kosher salt

Small pinch freshly ground pepper

1 Can Artichoke Hearts broken up

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Bring to a boil. Add artichoke hearts and turn down to a simmer. Cook for 10-15 min.

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

"Chicken" Pillows (Melissa Vogt)

I love finding recipes where you can use meatless products (such as bocca, and morning star) and have them turn out similar to the original recipe where real meat is used. I tried these tonight and they turned out great and it was super easy. It's another recipe from Melissa over at vegginout247.blogspot.com

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
Flavored Shake N Bake. She used BBQ, but they didn't have that one where I shopped, so I got the Ranch and Parmesan cheese and it was yummy! (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll then roll up from the stuffed end to the skinny end and I folded the sides up and over. Put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan)
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.

Spinach Tomato Mushroom Pasta with Feta

I adapted this recipe from ourbestbites.com. I made it tonight and I thought it was yummy and easy!

8 oz. Penne pasta
1 28-oz. can diced tomatoes
3 c. fresh spinach
1 onion, finely chopped
5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped
4 oz. feta cheese, crumbled
Salt and pepper to taste

Bring a large pot of salted water to boil and add pasta. Cook according to package directions. In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. Add spinach and cook until wilted. Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. Heat through and serve; top with more feta if you want.

Broccoli, Cheese, and Rice Cassarole

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Preheat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter, and garlic in a food processor until coarsely ground, set aside. Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Turn off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

Black Bean Cakes with Citrus Salsa

Salsa
2 navel oranges, separated and cut into small pieces (or one large can mandarin oranges cut in small pieces)
1 large tomato, cored and diced finely
1 scallion, sliced thin
1 tbsp fresh basil, minced
1 garlic clove, minced
1 tbsp fresh lime juice
2 tsp olive oil
1 small jalapeno pepper seeded and minced
chopped cilantro
1 dash salt

Bean Cakes
4 cups cooked black beans, rinsed and drained if canned
2 eggs
1 egg white
1/2 cup bread crumbs
1 tbsp olive oil, plus oil for greasing pan
1 medium onion, diced finely
2 garlic cloves, minced
1 celery rib, sliced thin
1 tsp ground cumin
1/4 tsp salt
Liberal seasoning of freshly ground pepper

Combine all the salsa ingredients in a bowl. Let sit for at least 1 hour.

Place 3 cups of the black beans in a large bowl. Process the remaining cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs. Heat the oil in a medium skillet over medium heat. Add the onion, garlic, and celery and saute until very tender and beginning to brown. Sprinkle on the cumin and cook 1 more minute. Scrape the vegetables into the bean mixture and add the salt and pepper and egg white. Stir to mix well. Preheat oven to 375 degrees. Lightly oil a baking sheet.Using a 1/3 cup measuring cup, scoop up 12 portions of the bean mixture and place on the baking sheet. Flatten out with the scoop or your hand. Bake 10 minutes, flip and bake 10 more minutes. Serve the bean cakes with a spoonful of salsa on each, and sour cream if desired.

*I found the cakes a little dry. If this is the case, scoop the juice from the bottom of the salsa and pour over your cakes. This makes them very moist, and more flavorful.

Crispy Southwest Wraps with Salsa and Guacamole

I got this recipe from sisterscafe.blogspot.com I thought it turned out well, and my kids liked it too. The Salsa recipe I got from a friend, and it is delicious!

1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon

Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.

Inside Out Lasagna

10 oz. rotini pasta cooked to pkg directions
8 oz. spinach, chopped
1 onion, diced
3 cloves garlic, minced
sliced mushrooms
1 15 oz can italian diced tomatoes
1 pkg Morning Star sausage crumbles (found in frozen food section)
salt & pepper
1/2 tsp. crushed red pepper (opptional)

Warm sausage crumbles in pan and set aside. Saute onion and garlic in olive oil. Add mushrooms and cook until they have released their liquid. Add spinach and cook until wilted. Add tomatoes and sausage crumbles then season well. Add cooked pasta and stir well to combine. Place in 4 bowls and add one large dallop of ricotta cheese then mix until combined.

Skillet Mac with Corn and Green Chili's

I just made this tonight for my family and I will definitetly be making it on a regular basis now. It had really great flavor! I got it from another vegetarian food blog called vegginout247.blogspot.com so if you're looking for even more meat free recipes, you should check out this site :)

tablespoon olive oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Pineapple Black Bean Enchiladas (Maridyn Weatherly)

2 t vegetable oil
1 large yellow onion, chopped
1 medium red pepper, chopped
1 20 oz can pineapple tidbits, drained. Reserve 1/3 c juice
1 15 oz can black beans, drained and rinsed
1 4 oz can green chili's
1 tsp salt
1/2 c chopped cilantro
3 c shredded cheddar cheese
8 tortillas
mild red enchilada sauce
sour cream

Saute onion and pepper in oil 4-5 minutes. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove from heat and add cilantro and 2 cups of the cheese. Spread 1 T enchilada sauce on each tortilla and ¾ cup mix inside tortilla. Roll up and place seam side down. Mix remaining enchilada sauce and pineapple juice and pour on top. Sprinkle with remaining cheese. Cover with foil and back on 350 for 35-40 minutes. Remove foil for last 10 minutes. Top with sour cream and cilantro.

Tortellini Spinach Tomato Soup (Onjali Pettingill)

1 whole Medium Onion, Chopped
2 cloves To 3 Cloves Garlic, Minced
2 cans (14.5 Oz. Can) Crushed Or Diced Tomatoes (Or 1 Quart Home Canned Tomatoes)
2 quarts Chicken Broth (or Vegetable)
1 pound Tortellini, Frozen Or Fresh
1 bag (6 Oz.) Fresh Baby Spinach, chopped
SaltPepper
½ cups Freshly Grated Parmesan Cheese

In a large stock pot, heat olive oil over medium-high heat. Add onions and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.Add tomatoes and broth. Turn heat up to high and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini has about a minute left to cook, add the spinach. Once spinach is added, salt and pepper to taste.Garnish with Parmesan cheese. Serve immediately.

Spagetti with Tomatoes and Artichokes

This is yet another successful recipe from the Pioneer Woman! I forgot to add the nutmeg, but otherwise, I thought it was yummy, easy, and cheap!

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Vegetable Broth
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions
Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

New Chili

I posted a recipe I came up with for Chili quite a while ago. I have since decided that I don't like that recipe, deleted it, and am posting this new one in its place :) We love eating it with corn muffins!

1 small onion chopped
2 cloves garlic minced
1 bag bocca crumbles
1 can italian diced tomatoes with juice
1 can kidney beans drained
1 can black beans with juice
1 can chili beans (vegetarian kind)
onion powder
garlic powder
1-2 Tbs. chili powder
1 big squirt ketchup

Saute onion and garlic in olive oil until onions become soft. Add crumbles until crumbles have thawed and are warmed all the way through. In medium pot combine all ingredients (if it seems a little too thick, add a half can of water) and let simmer for 20-30 min. I use 1 Tbs. chili powder, but you can always add more. Also I just give a generous sprinkling of the garlic and onion powder.