4 days left of my vegetarian challenge. I have decided that I am continuing on as a vegetarian come Easter morning, however. I absolutely love this new lifestyle. I feel better (although my allergies over the last 5 weeks have helped to counteract how good my body feels...), I feel healthier (At my 19 week pregnancy check-up I had only gained three pounds... Go me!!!), and I feel good about the choices I have made to not consume meat. So, from this point on I don't think I am going to be blogging much more about my journey as a vegetarian. I may blog once in a while about it. We will see what will come of my blog from here.
However, today I have a new recipe to share. Again, have not tried it. It is in the oven right now. But seriously, this is the easiest meal I have prepared this entire time I have been a vegetarian. It is low fat, and you can easily add chicken to it if you are not a veggie! My vegetable of choice for the last month has tended to be broccoli, so hope you like broccoli.
Broccoli-Rice Bake
1 1/2 pound broccoli, cut into bite-size pieces (a bag and a half of frozen chopped broccoli works great, and makes this even easier!!!)
2 cups uncooked instant brown rice
1 can (14 oz.) vegetable broth
1 can (10 3/4 oz.) condensed cream of broccoli soup
1 jar (2 oz.) diced pimentos, drained
1/4 teaspoon pepper
2 tablespoons firm butter or margarine
1/2 cup original Bisquick mix
1) Heat oven to 425 degrees F. In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli, return to boiling. Reduce heat to medium; cover and cook about 5 minutes or until crisp-tender. Drain. (Or if using frozen broccoli, cook according to package!)
2) In ungreased 2-quart casserole, mix broccoli, rice, broth, soup, pimientos, and pepper.
3) Cover; bake 20 minutes. Meanwhile, in medium bowl using pastry blender or crisscrossing 2 knives, cut butter into Bisquick mix until crumbly.
4) Sprinkle crumbly mixture over broccoli mixture; bake uncovered 8 to 10 minutes longer or until top is light brown.
Ok, now time for the fun... I wanted to try adding cheddar cheese to this. Unfortunately, I used up all my cheddar cheese in a failed attempt to make broccoli cheese sauce for baked potatoes last night. But, I'm sure it would be super tasty in this meal! Also, as I mentioned you can add chicken. You can add 1 cup cubed cooked chicken with the broccoli and other ingredients in step 2.
Wednesday, March 31, 2010
Thursday, March 18, 2010
Crunchy Oven Fried Tilapia
Alright, here's another recipe for you. Again, this is on the menu tonight, but I have made it once before, so I know it is good. For the longest time I was scared to death to prepare fish for a meal. I am not a big fish eater, but I knew it was good for me and needed to start eating it once in a while. After Kaelyn was born, and again after Brendan was born I had participated in this thing called Dream Dinners where you go to this place and put together a bunch of meals in bags, come home, freeze them, then thaw them out as you need. This was when I first got the confidence to try fish since someone else had basically given it to me, and I had to take it home and cook it. And my favorites were the tilapia dishes. Again, I am not big on fish. I can't stand the fishy taste, and I can't stand the thought that this thing was once a slimy creature in the ocean. But, because it is good for me, I will eat it. Tilapia really is one of the most mild fishes I have ever tried. So, if you are like me and are either scared, or don't usually like fish, this may be a good recipe to try since it uses a mild fish and adds bread crumbs to it.
For dinner tonight I am also serving couscous and mixed veggies. If you have never tried couscous, it is one of the easiest things to add to a meal. Add 1 part couscous, 2 parts liquid (I usually do half the liquid as broth, chicken, or now I use vegetable broth). Boil the liquid. Add couscous and cook for 5 minutes with the lid on. After five minutes, remove the lid stir, and voila, side dish. I usually sprinkle some olive oil in there too...
Ok, on to the recipe...
1/4 cup flour
1/4 tsp. salt
pepper (to taste)
2 egg whites
tilapia fillets
1 cup dried bread crumbs (sometimes called panko bread crumbs)
1/2 cup corn meal
1/2 tsp. dried basil
1/2 tsp. garlic powder
In one bowl combine flour, salt, and pepper. In another bowl lightly beat the egg whites with a fork, and in another bowl combine bread crumbs, corn meal, basil, and garlic. Dip a tilapia fillet in the egg bowl, then in the flour bowl, back in the egg bowl, then lastly in the bread crumb bowl, coating thoroughly. Do this with each fillet. Put the fillets in a 9 x 13 glass dish sprayed with cooking spray. Drizzle some olive oil over the fillets. Bake at 450 degrees for 10 - 15 minutes.
Makes 4 fillets
Easy recipe, healthy, yummy! Enjoy!!!
For dinner tonight I am also serving couscous and mixed veggies. If you have never tried couscous, it is one of the easiest things to add to a meal. Add 1 part couscous, 2 parts liquid (I usually do half the liquid as broth, chicken, or now I use vegetable broth). Boil the liquid. Add couscous and cook for 5 minutes with the lid on. After five minutes, remove the lid stir, and voila, side dish. I usually sprinkle some olive oil in there too...
Ok, on to the recipe...
1/4 cup flour
1/4 tsp. salt
pepper (to taste)
2 egg whites
tilapia fillets
1 cup dried bread crumbs (sometimes called panko bread crumbs)
1/2 cup corn meal
1/2 tsp. dried basil
1/2 tsp. garlic powder
In one bowl combine flour, salt, and pepper. In another bowl lightly beat the egg whites with a fork, and in another bowl combine bread crumbs, corn meal, basil, and garlic. Dip a tilapia fillet in the egg bowl, then in the flour bowl, back in the egg bowl, then lastly in the bread crumb bowl, coating thoroughly. Do this with each fillet. Put the fillets in a 9 x 13 glass dish sprayed with cooking spray. Drizzle some olive oil over the fillets. Bake at 450 degrees for 10 - 15 minutes.
Makes 4 fillets
Easy recipe, healthy, yummy! Enjoy!!!
Tuesday, March 16, 2010
Lasagna Primavera
So, I thought it would be fun to start posting some of the recipes I have been trying. I won't overload you guys with recipes, so I'll start with the one we are having for dinner tonight. I have yet to taste it, but it looks and smells so good that there is no way it can't be good! It is currently in the oven and smells awesome! So, if you are looking for a (somewhat) healthy recipe, here might be a good place to start. The nice thing, for me, about vegetarian cooking is you can add more cheese and butter since you are not using calories with meat! I will trade meat for cheese and butter any day! :o)
Ok, here goes. Let me know if you try it and what you think. I am by no way claiming this recipe as my own, but I always tweak my recipes from what is originally written. Still, does not make it my own, so I am not taking credit for it! It's just always fun to share and try new recipes.
12 uncooked lasagna noodles
3 cups frozen broccoli florets, thawed, well drained. (I bought the broccoli pieces, since it later asks you to cut them into bite sized pieces)
3 large carrots, coarsely shredded (2 cups). (I did not do this... I used baby carrots and just sliced a bunch of them up into bite sized pieces. Unless you just buy shredded carrots, which would work well too!)
1 can (14.5 oz.) diced tomatoes, well drained (I bought the garlic, oregano, and basil seasoned tomatoes, because you can never have too much garlic, oregano, and basil in ANYTHING!)
2 medium bell peppers, cut into 1/2 inch pieces
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 oz. each) refrigerated Alfredo sauce. (I made my own... I'll include this recipe at the end, but it is MUCH easier to just buy it already made. Making your own you can cut a lot of fat and calories out and still get a good sauce, though!)
1 bag (16 oz) shredded mozzarella cheese (4 cups) (You can cut down on the cheese if you want to save on some fat and calories as well!)
1) Cook and drain noodles as directed on package.
2) Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes, and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese, and egg.
3) Heat oven to 350 degrees F. In 13 x 9-inch (3 quart) glass baking dish, spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of cheese mixture and 2 1/2 cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles. Spread with remaining cheese mixture and 2 1/2 cups vegetable mixture; randomly spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture; randomly spoon remaining sauce in dollops over top. Sprinkle with remaining 2 cups mozzarella cheese.
4) Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Makes 8 servings
Ok, here is the Alfredo Sauce recipe. Very easy, and very versatile, even if you want to pair it with other pasta dishes! If you are using it for the lasagna recipe, you have to TRIPLE the recipe!
2 tbsp. butter, margarine, or vegetable oil
2 tbsp. all-purpose flour
1 cup milk or soy milk (skim milk works great if you want to eliminate some fat and calories... I have yet to try this with soy milk, personally!)
salt and pepper to taste
Dried (or fresh) Garlic, basil, and parsley to taste
1/2 cup shredded cheese (any kind you like) I have used both Monterey Jack cheese and Mozzarella, depending on what I have on hand!
Melt the butter (or margarine or oil) in a small saucepan over low heat. Add the flour, and cook, stirring or just a minute or two. Now slowly add the milk, stirring constantly to eliminate any lumps. Add seasonings as desired. (I never measure, so I can't tell you how much of each I add... sorry!) Cook, continuing to stir, until the sauce thickens and begins to simmer. Keep cooking the sauce after it reaches a simmer for about 5 minutes, stirring constantly so that it doesn't scorch and stick to the pot. Season to taste with salt and pepper.
Remove the sauce from the heat. Stir in shredded cheese until smooth and melted.
Makes 1 cup
Enjoy, my friends! :o)
Ok, here goes. Let me know if you try it and what you think. I am by no way claiming this recipe as my own, but I always tweak my recipes from what is originally written. Still, does not make it my own, so I am not taking credit for it! It's just always fun to share and try new recipes.
12 uncooked lasagna noodles
3 cups frozen broccoli florets, thawed, well drained. (I bought the broccoli pieces, since it later asks you to cut them into bite sized pieces)
3 large carrots, coarsely shredded (2 cups). (I did not do this... I used baby carrots and just sliced a bunch of them up into bite sized pieces. Unless you just buy shredded carrots, which would work well too!)
1 can (14.5 oz.) diced tomatoes, well drained (I bought the garlic, oregano, and basil seasoned tomatoes, because you can never have too much garlic, oregano, and basil in ANYTHING!)
2 medium bell peppers, cut into 1/2 inch pieces
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10 oz. each) refrigerated Alfredo sauce. (I made my own... I'll include this recipe at the end, but it is MUCH easier to just buy it already made. Making your own you can cut a lot of fat and calories out and still get a good sauce, though!)
1 bag (16 oz) shredded mozzarella cheese (4 cups) (You can cut down on the cheese if you want to save on some fat and calories as well!)
1) Cook and drain noodles as directed on package.
2) Meanwhile, cut broccoli florets into bite-size pieces if necessary. In large bowl, mix broccoli, carrots, tomatoes, and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese, and egg.
3) Heat oven to 350 degrees F. In 13 x 9-inch (3 quart) glass baking dish, spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of cheese mixture and 2 1/2 cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over noodles. Sprinkle with 1 cup of the mozzarella cheese. Top with 4 noodles. Spread with remaining cheese mixture and 2 1/2 cups vegetable mixture; randomly spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and vegetable mixture; randomly spoon remaining sauce in dollops over top. Sprinkle with remaining 2 cups mozzarella cheese.
4) Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Makes 8 servings
Ok, here is the Alfredo Sauce recipe. Very easy, and very versatile, even if you want to pair it with other pasta dishes! If you are using it for the lasagna recipe, you have to TRIPLE the recipe!
2 tbsp. butter, margarine, or vegetable oil
2 tbsp. all-purpose flour
1 cup milk or soy milk (skim milk works great if you want to eliminate some fat and calories... I have yet to try this with soy milk, personally!)
salt and pepper to taste
Dried (or fresh) Garlic, basil, and parsley to taste
1/2 cup shredded cheese (any kind you like) I have used both Monterey Jack cheese and Mozzarella, depending on what I have on hand!
Melt the butter (or margarine or oil) in a small saucepan over low heat. Add the flour, and cook, stirring or just a minute or two. Now slowly add the milk, stirring constantly to eliminate any lumps. Add seasonings as desired. (I never measure, so I can't tell you how much of each I add... sorry!) Cook, continuing to stir, until the sauce thickens and begins to simmer. Keep cooking the sauce after it reaches a simmer for about 5 minutes, stirring constantly so that it doesn't scorch and stick to the pot. Season to taste with salt and pepper.
Remove the sauce from the heat. Stir in shredded cheese until smooth and melted.
Makes 1 cup
Enjoy, my friends! :o)
Monday, March 15, 2010
The Vegetarian and the Steakhouse!
Ok, I passed a major vegetarian test this week. On Saturday we got together with Jason's family and went out to Ruth's Chris steakhouse for dinner. I want to start off by saying that Jason's family was very gracious and did call me to see if we wanted to choose another restaurant in light of my decision to give up meat for lent. I told them I would be fine going to Ruth's Chris, and it sounded like a really fun experience. I had checked out the menu and knew that there were plenty of options for me. So, it is not as if I was tortured and dragged to a steakhouse! :o)
Anyway, I must say, one of the best meals I have ever eaten at a restaurant. And I did not even desire the steak. (This proves to me that I should just go ahead and declare myself a vegetarian from here on out...) I ordered a buffalo mozzarella and vine ripened tomato salad, and the "potato and veggie plate" in which I got to choose any three side items on the menu. I chose a baked potato, creamed spinach, and broccoli au gratin. And I was not bummed by any of those choices.
It is ironic, because I had written in the past that the thing I am loving most about being a vegetarian is the lack of options that I have; therefore, making it easier to choose and ultimately not dealing with the "buyers remorse" of wishing I had ordered something different. The thing that is ironic about my experience at Ruth's Chris, is I think I took just as long choosing as everyone else did... And I did walk away kind of wishing I had ordered the salmon after all. (I had a bite of Jason's, and it was by far the best piece of fish I have ever put in my mouth!) So, even a vegetarian has options at a steakhouse! :o)
So far on my journey, my body has never felt better with this new diet. I am never bloated and gassy. (Ok, tmi...) I am never uncomfortably stuffed, even if I eat a little too much. And I feel like I have a lot more energy. I am also proud to say that at 19 weeks pregnant I have only gained 3 pounds!!! I feel amazing, and I can't imagine going back to meat right now. It doesn't even sound good to me. So, with a little less than three weeks to go of my vegetarian challenge, I am glad that I have taken it, and may continue!
Anyway, I must say, one of the best meals I have ever eaten at a restaurant. And I did not even desire the steak. (This proves to me that I should just go ahead and declare myself a vegetarian from here on out...) I ordered a buffalo mozzarella and vine ripened tomato salad, and the "potato and veggie plate" in which I got to choose any three side items on the menu. I chose a baked potato, creamed spinach, and broccoli au gratin. And I was not bummed by any of those choices.
It is ironic, because I had written in the past that the thing I am loving most about being a vegetarian is the lack of options that I have; therefore, making it easier to choose and ultimately not dealing with the "buyers remorse" of wishing I had ordered something different. The thing that is ironic about my experience at Ruth's Chris, is I think I took just as long choosing as everyone else did... And I did walk away kind of wishing I had ordered the salmon after all. (I had a bite of Jason's, and it was by far the best piece of fish I have ever put in my mouth!) So, even a vegetarian has options at a steakhouse! :o)
So far on my journey, my body has never felt better with this new diet. I am never bloated and gassy. (Ok, tmi...) I am never uncomfortably stuffed, even if I eat a little too much. And I feel like I have a lot more energy. I am also proud to say that at 19 weeks pregnant I have only gained 3 pounds!!! I feel amazing, and I can't imagine going back to meat right now. It doesn't even sound good to me. So, with a little less than three weeks to go of my vegetarian challenge, I am glad that I have taken it, and may continue!
Friday, March 5, 2010
The Dream...
I knew it would happen sooner or later, and it happened last night. I had a dream that I was eating meat, then all the sudden realized that I was a vegetarian. Sounds silly, but this happens to me every time I cut something out of my diet. For example, I have had it where I was going for a glucose test in the morning and I dreamt I ate a great big piece of cake only to realize (when the cake was half gone) that I had messed up all my hard work. Why does my brain do this to me? And why do I still feel so guilty when I wake up as if I really had eaten the "forbidden food"?
I have been really sick all week. Being sick has been tough, but it hasn't hurt my vegetarian diet at all. In fact, I haven't been eating much, and couldn't taste much food, so I wasn't missing out on much! The only bummer that I have discovered is almost all canned soups are off limits, as most of them are made with some form of chicken broth. It is rare to find one that isn't. I even found a Campbell's one that had tons of veggies and tomato soup, but there down at the end of the ingredient list... chicken broth. WHY!?!?!? Canned soups used to be a staple for me when I got sick, now I need to find the ones without chicken broth and stock up, I suppose!
Last night I actually had a lot of fun preparing dinner! Since being sick all week, dinners have consisted of things that can be heated up in the microwave, Boca Burgers, and Subway! So, last night was my first night to get back in the kitchen and prepare a dinner all week. I have found (and maybe this is still the newness of it all) that cooking vegetarian is a lot more fun! Last night I started with what I thought was going to be basic cheese ravioli. I had the pasta, and the Prego Roasted Garlic and Mushroom Sauce (no chicken broth, which again, hard to find!!!), and I was just going to throw it together with some warm bread and voila... dinner. (Not my usual style, but again, I've been sick!) Anyway, as I went to the kitchen I thought, "Hm... I have all the stuff to make a basic white sauce." So, I threw the things in the pot for the white sauce. Then I started adding... I added basil, garlic, and Monterey Jack Cheese... Then, I started cutting up spinach, steamed that, and added that as well! Turned out pretty good if I do say so myself! I have found that I can be more creative in the kitchen than I used to give myself credit for, and now being vegetarian I am having a lot of fun creating more new and exciting dishes!
Tonight as a family we get to go out to Souplantation! So excited! This is our usual Friday night hangout. Gives me a night off of preparing meals, the kids love it, and it is a healthy meal. I am so glad that the vegetarian diet has not forced me to change our usual night of going out. I just, again, have to stay away from those soups with the dreaded chicken broth. But, Souplantation is really good at labeling which soups have chicken broth and which ones do not! And the only difference to my meal is I now add beans to my salad!
I have been really sick all week. Being sick has been tough, but it hasn't hurt my vegetarian diet at all. In fact, I haven't been eating much, and couldn't taste much food, so I wasn't missing out on much! The only bummer that I have discovered is almost all canned soups are off limits, as most of them are made with some form of chicken broth. It is rare to find one that isn't. I even found a Campbell's one that had tons of veggies and tomato soup, but there down at the end of the ingredient list... chicken broth. WHY!?!?!? Canned soups used to be a staple for me when I got sick, now I need to find the ones without chicken broth and stock up, I suppose!
Last night I actually had a lot of fun preparing dinner! Since being sick all week, dinners have consisted of things that can be heated up in the microwave, Boca Burgers, and Subway! So, last night was my first night to get back in the kitchen and prepare a dinner all week. I have found (and maybe this is still the newness of it all) that cooking vegetarian is a lot more fun! Last night I started with what I thought was going to be basic cheese ravioli. I had the pasta, and the Prego Roasted Garlic and Mushroom Sauce (no chicken broth, which again, hard to find!!!), and I was just going to throw it together with some warm bread and voila... dinner. (Not my usual style, but again, I've been sick!) Anyway, as I went to the kitchen I thought, "Hm... I have all the stuff to make a basic white sauce." So, I threw the things in the pot for the white sauce. Then I started adding... I added basil, garlic, and Monterey Jack Cheese... Then, I started cutting up spinach, steamed that, and added that as well! Turned out pretty good if I do say so myself! I have found that I can be more creative in the kitchen than I used to give myself credit for, and now being vegetarian I am having a lot of fun creating more new and exciting dishes!
Tonight as a family we get to go out to Souplantation! So excited! This is our usual Friday night hangout. Gives me a night off of preparing meals, the kids love it, and it is a healthy meal. I am so glad that the vegetarian diet has not forced me to change our usual night of going out. I just, again, have to stay away from those soups with the dreaded chicken broth. But, Souplantation is really good at labeling which soups have chicken broth and which ones do not! And the only difference to my meal is I now add beans to my salad!
Tuesday, March 2, 2010
I'll Take a Big Mac; Hold the Mac Please!
Ok, almost two weeks into this vegetarian thing, and I really think I am going to make it a permanent lifestyle. I still have yet to miss eating meat. I don't have any cravings for meat; in fact, the other day I had a craving for beans! Whoo hoo! So, my body has shifted, and I think I'm going to leave it this way! I still have another month of lent, so I am not making an official decision yet, but as of now, my thoughts are that I am going to be a permanent vegetarian!
Jason and I had a date night on Saturday night, and once again, I very much enjoyed going out to eat as a vegetarian. We went to BJ's. We split an appetizer of avocado eggrolls (my FAVORITE appetizer, even before going veggie!), a small vegetable pizza, and a pizzookie! And I wasn't as STUFFED as I normally am after leaving a restaurant. I felt very satisfied, and remained satisfied all night! Granted, I am eating for two! ;o)
So, today Kaelyn went to the doctor for her annual check-up, and is custom in our house whenever shots get administered the family gets to go to McDonald's for lunch, which in our house is a big treat, seeing as how we go maybe once every other month! So, my order... no joke... Big Mac value meal with no patties. I have been sick lately and just needed comfort food. Not sure I will order this again the next time I go to McDonald's. It wasn't bad, but I forgot that a Big Mac becomes cold when there is no meat in it!
So, the journey continues...
Jason and I had a date night on Saturday night, and once again, I very much enjoyed going out to eat as a vegetarian. We went to BJ's. We split an appetizer of avocado eggrolls (my FAVORITE appetizer, even before going veggie!), a small vegetable pizza, and a pizzookie! And I wasn't as STUFFED as I normally am after leaving a restaurant. I felt very satisfied, and remained satisfied all night! Granted, I am eating for two! ;o)
So, today Kaelyn went to the doctor for her annual check-up, and is custom in our house whenever shots get administered the family gets to go to McDonald's for lunch, which in our house is a big treat, seeing as how we go maybe once every other month! So, my order... no joke... Big Mac value meal with no patties. I have been sick lately and just needed comfort food. Not sure I will order this again the next time I go to McDonald's. It wasn't bad, but I forgot that a Big Mac becomes cold when there is no meat in it!
So, the journey continues...
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