Guest guest Posted March 2, 2002 Report Share Posted March 2, 2002 <<<Do you have any helpful meal planning tips since your husband is a big meat eater? My husband also loves his meat. I find my meals mostly consist of side dishes...or a peanut butter sandwich! :> I find it very difficult to cook for one, twice over.>>> Tracy, Before I had a recipe box of family favorite vegetarian recipes, I tended to make dishes that worked well with or without meat--burritos, pizza, stuffed baked potatos, etc. I would chop the veggies and prepare meat ingredients too, but use different filling/toppings for whomever liked what, but the basis of the meal was the same. Over time, I found that adding beans or lentils to many recipes provided a suitable replacement for meat for my family's tastes and we just left off meat ingredients. I have definitely noticed that instead of trying to have a meat/potato type meal with a substitute for the meat dish, I have started changing my entire definition of the meal--centering things around a vegetable-laden main dish and added salads and bread to complement it. I have a few quick and easy recipes I use when my family is having something I won't eat (sometimes because of meat and sometimes because of "fast food" which isn't appetizing to me). When I am making these for just me, I only make half a recipe. Then, of course, they all want some of mine...LOL! Blessings,Nita * Exported from MasterCook * Peanut Butter Spirals Recipe By :Serving Size : 6 Preparation Time :0:00Categories : Side Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces spiral pasta 2/3 cup creamy peanut butter 3/4 cup water 3 tablespoons soy sauce 2 tablespoons apple cider vinegar 1 green onion -- sliced 1 tablespoon honey or brown rice syrup 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1 1/2 cups frozen green peas -- thawed Cook pasta. While pasta is cooking, prepare sauce: place water, peanut butter, soy sauce, vinegar, honey, ginger and chili powder in a blender and mix until smooth. Slice scallion and rinse peas in cold water and drain. Put scallion, peas and drained hot pasta in a serving bowl. Pour sauce over pasta and stir to mix thoroughly. Source: "Vegetarian Times Cookbook" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Chili Pasta Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Main Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 12 ounces pasta 2 cloves garlic -- minced 1 onion -- finely diced 1 1/2 cups corn kernels 1 tablespoon chili powder 1/2 teaspoon ground cumin 1 1/2 cups kidney beans, cooked (1 15-ounce can) 1/2 cup picante sauce 1 can tomato sauce shredded cheddar cheese -- for topping repare pasta according to package directions. In a medium saucepan, saute garlic and onion in a little water. Add remaining ingredients, bring to a boil, reduce heat and simmer 10 minutes. Top hot pasta with sauce and a bit of shredded cheese just before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Pasta with Greens Recipe By :Serving Size : 0 Preparation Time :0:00Categories : Main Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 bunch greens -- such as kale or Swiss chard 1 pound pasta 1/2 cup cottage cheese 2 tablespoons milk 2 cloves garlic pinch red pepper flakes 1/4 cup grated Romano cheese Prepare greens by washing, removing stems and shredding. In a large pan fitted with steamer basket, steam greens until wilted and dark but not soggy. Remove greens and set aside. Reserve 1/2 cup cooking liquid from bottom of pan, add more water (enough to cook pasta in) and bring to a boil. Add pasta and cook according to package directions. In food processor fitted with steel blade, combine cottage cheese, milk, garlic and red pepper flakes and mix until creamy. Scrape sides and mix again if necessary. When pasta is drained, place in a large serving bowl with greens and toss with cottage cheese sauce. Sprinkle with Romano cheese and serve. Note: This dish is really pretty made with red Swiss chard--my kids call it PINK PASTA! - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 An easy, quick recipe, one that I converted from my meat-eating days. Pleasing to meat-eaters (hubby likes his meat), but vegetarian. My son (age 4) eats it. Good timing since asparagus is coming into season... Not vegan, though (unless you can find a vegan cream of mushroom soup equivalent) Works well with green beans too. " Chicken " and Asparagus 1 pkg. Lightlife " Smart Menu " Chick-N Strips 1 can Healthy Request Cream of Mushroom soup 1 cup soy milk 1/3 cup Parmesan cheese (or veg. substitute) 1 lb. asparagus, cut into 1-inch pieces 1/2 cup red bell pepper, cut into one inch dices 1/4 cup sliced almonds (optional) about 12 oz. pasta of your choice, cooked (Penne pasta works great) Prepare pasta according to package directions. Wash asparagus, put in pot, and steam until crisp-tender. In a large skillet heat soup and milk. Add " chicken " , asparagus, and peppers and heat through. Stir in cooked pasta and sprinkle with cheese and almonds. Serves 4-6. Ready in less than 1/2 hr. cheryll , Nita Crabb <krabz@j...> wrote: > <<<Do you have any helpful meal planning tips since your husband is a big > meat eater? My husband also loves his meat. I find my meals mostly > consist of side dishes...or a peanut butter sandwich! :> I find it very > difficult to cook for one, twice over.>>> > > Tracy, > > Before I had a recipe box of family favorite vegetarian recipes, I tended > to make dishes that worked well with or without meat--burritos, pizza, > stuffed baked potatos, etc. I would chop the veggies and prepare meat > ingredients too, but use different filling/toppings for whomever liked > what, but the basis of the meal was the same. Over time, I found that > adding beans or lentils to many recipes provided a suitable replacement > for meat for my family's tastes and we just left off meat ingredients. I > have definitely noticed that instead of trying to have a meat/potato type > meal with a substitute for the meat dish, I have started changing my > entire definition of the meal--centering things around a vegetable- laden > main dish and added salads and bread to complement it. > > I have a few quick and easy recipes I use when my family is having > something I won't eat (sometimes because of meat and sometimes because of > " fast food " which isn't appetizing to me). When I am making these for > just me, I only make half a recipe. Then, of course, they all want some > of mine...LOL! > > Blessings, > Nita > > * Exported from MasterCook * > > Peanut Butter Spirals > > Recipe By : > Serving Size : 6 Preparation Time :0:00 > Categories : Side Dishes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 12 ounces spiral pasta > 2/3 cup creamy peanut butter > 3/4 cup water > 3 tablespoons soy sauce > 2 tablespoons apple cider vinegar > 1 green onion -- sliced > 1 tablespoon honey or brown rice syrup > 1/2 teaspoon ground ginger > 1/2 teaspoon chili powder > 1 1/2 cups frozen green peas -- thawed > > Cook pasta. While pasta is cooking, prepare sauce: place water, peanut > butter, soy sauce, vinegar, honey, ginger and chili powder in a blender > and mix until smooth. Slice scallion and rinse peas in cold water and > drain. Put scallion, peas and drained hot pasta in a serving bowl. Pour > sauce over pasta and stir to mix thoroughly. > > Source: > " Vegetarian Times Cookbook " > > - - - - - - - - - - - - - - - - - - - > > > * Exported from MasterCook * > > Quick Chili Pasta > > Recipe By : > Serving Size : 0 Preparation Time :0:00 > Categories : Main Dishes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 12 ounces pasta > 2 cloves garlic -- minced > 1 onion -- finely diced > 1 1/2 cups corn kernels > 1 tablespoon chili powder > 1/2 teaspoon ground cumin > 1 1/2 cups kidney beans, cooked (1 15-ounce can) > 1/2 cup picante sauce > 1 can tomato sauce > shredded cheddar cheese -- for topping > > repare pasta according to package directions. In a medium saucepan, > saute garlic and onion in a little water. Add remaining ingredients, > bring to a boil, reduce heat and simmer 10 minutes. Top hot pasta with > sauce and a bit of shredded cheese just before serving. > > > - - - - - - - - - - - - - - - - - - - > > > > * Exported from MasterCook * > > Quick Pasta with Greens > > Recipe By : > Serving Size : 0 Preparation Time :0:00 > Categories : Main Dishes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 bunch greens -- such as kale or Swiss chard > 1 pound pasta > 1/2 cup cottage cheese > 2 tablespoons milk > 2 cloves garlic > pinch red pepper flakes > 1/4 cup grated Romano cheese > > Prepare greens by washing, removing stems and shredding. In a large pan > fitted with steamer basket, steam greens until wilted and dark but not > soggy. Remove greens and set aside. Reserve 1/2 cup cooking liquid from > bottom of pan, add more water (enough to cook pasta in) and bring to a > boil. Add pasta and cook according to package directions. In food > processor fitted with steel blade, combine cottage cheese, milk, garlic > and red pepper flakes and mix until creamy. Scrape sides and mix again > if necessary. When pasta is drained, place in a large serving bowl with > greens and toss with cottage cheese sauce. Sprinkle with Romano cheese > and serve. > > Note: This dish is really pretty made with red Swiss chard--my kids call > it PINK PASTA! > - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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