Meatless Monday -- Butternut Squash Stew

Welcome to a new week, a short week here considering I only have to be at work three days *extreme happy dance* Another Monday has come that we've tried another meatless dish. I'd never had butternut squash before and one squash (which cost a whopping 75 cents) not only made a large crockpot full of dinner and tomorrow's lunch, it also made 8 baby food jars for Miss Riley. I'm trying to make as much homemade baby food for her as possible and why not kill two birds with one stone.

The baby food recipes will be for another day. Today it's about the stew.

For the recipe you'll need

1 medium onion, sliced

2 cloves garlic, minced

3 carrots, sliced

1 1/2 cups butternut squash, cubed

1 1/2 cups beef broth

1 (14.5 oz.) can diced tomatoes

1 can green beans

1 bay leaf

1 tsp. basil

1 tsp. oregano

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

I put everything in the crockpot on low for 10 hours. Nothing better on a cold November day in PA than coming home to some warm stew in the crockpot! 

I hope you enjoy! 

Here's our little ham enjoying Light Up Night this past weekend.

Meatless Monday -- Asparagus and Green Pepper Stromboli

Meatless Monday is really one of my favorite nights to make dinner because it's a challenge. I give a lot of credit to people who are vegetarians, you need to constantly come up with something so you don't get bored with your meals. This weeks dish has a lot of flavor and was something I wouldn't mind having regularly!

What you'll need:
1 cup chopped asparagus
1 green pepper chopped
2 TBS minced garlic
1 tsp olive oil
1/2 tsp salt
1 tsp oregano
1 tsp parsley
1/2 tsp black pepper
1/2 cup shredded cheese
1 jar pizza sauce
6 rolls

To Make:
Preheat your oven to 375*.

Mix together asparagus, green pepper, garlic, olive oil, salt, oregano, parsley and pepper.

 Flatten your rolls.

Add 2 TBS of pizza sauce.

Sprinkle on some cheese.

Add two heaping spoonfuls of your asparagus and green pepper mixture.

Fold over, seal edges and bake for 15 minutes.

Enjoy!

Have you tried any Meatless Monday recipes?


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Craft-O-Maniac

Meatless Monday -- Spicy Teriyaki Chickpeas

Prior to this recipe that I adapted from Meatless Monday, I had never tried a chickpea. I was pleasantly surprised how good they were in this dish. If you're not a fan of spicy meals, you may want to hold back on the red pepper flakes. If you like meals with a kick, this is definitely for you!

You'll Need:

1 15 oz. can of chickpeas, drained and rinsed
1 cup low sodium teriyaki sauce
1 tsp red pepper flakes
2 TBS sesame oil
1/2 green bell pepper, cut into 1 inch chunks
1/2 red bell pepper, cut into 1 inch chunks
1/2 large onion, cut into 1 inch chunks
1 cup chunk pineapple
2 cups cooked brown rice

To Make:

Combine the chickpeas, teriyaki sauce and red pepper flakes in a bowl, stir and set aside while you prepare the other ingredients. In a large pan heat the sesame oil and add the peppers and onions, saute for about 5 minutes. Add the pineapple and cook for an additional 3-4 minutes. Add the marinated chickpeas and cook for another 7 minutes. Lastly, add your cooked brown rice and stir into the mixture.

Enjoy!

Meatless Monday -- Black Bean Tostadas

We've decided to start doing Meatless Mondays! I was kind of skeptical at first, but tonight's dinner was delicious! Hopefully each Monday follows suit.

Ingredients
1 can black beans (drained and rinsed)
1 can of corn (drained)
1 can of diced tomatoes (drained)
1 bunch of scallions (chopped)
1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
shredded cheese
10 tortillas

In a bowl mix black beans, corn, tomatoes, scallions, garlic powder, cumin and chili powder.

Scoop three generous spoonfuls onto each tortilla, top it with some shredded cheese and fold it in half.

Bake for 12 minutes at 350*.

Enjoy!