Meatless Mondays: Vegetarian Tostadas

I have been hanging on to this Veggie Tostada recipe from one my former students' Mom for a few years now. Jody has shared several delicious recipes with me via email that I kept in a folder and recently I went back through them and decided it was time to finally make these. It contains flavors that my husband and I love and best of all is meatless! I am always on the hunt for good vegetarian recipes. We both gobbled these up, enjoying the southwestern flavors and all the vegetable goodness. It's a very filling, satisfying dinner that doesn't take much time or effort besides chopping. They even taste great as leftovers. I am going to put this one into the regular dinner rotation. Thank you Jody!!

Vegetarian Tostadas

From Jody

Printable Version

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery or bell peppers (I used a combination of these)

2 large garlic cloves, minced

1 can (15 1/2 oz) red beans, drained (I used black beans instead!)

1 can (15 1/2 oz) Great Northern beans, drained

1 can (14 1/2 oz) diced tomatoes (do not drain)

2 t. mild chili pepper

1 t. cumin

2 T. chopped fresh cilantro (dried works fine too!)

6 corn tortillas, optional

Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

Directions

Heat oil in large skillet over medium heat.  Add onion, celery and garlic.  Cook and stir 8 minutes or until softened.  Add beans and  tomatoes with juice.  Stir to blend.  Add chili powder, cumin and stir.  Reduce heat to medium-low and cover.  Simmer about 30 minutes, stirring occasionally, until thickened.

Preheat oven 400 degrees.

While bean mixture simmers, place tortillas in single layer directly on oven rack.  Bake 10 - 12 minutes or until crisp.  Place one tortilla on each plate.  Spoon bean mixture evenly over each one.  Sprinkle cilantro on top. Top with desired toppings.

Veggie Pizza

This veggie pizza recipe is a family favorite. My Grandma Hutch used to make it as well as my Mom. I love the flavor combinations in this easy appetizer - a flaky crust with a creamy base topped with fresh chopped veggies. I made it for the first time myself in December when I got together with some of my best girlfriends. It makes a nice big batch and is perfect for any get together.

Veggie Pizza
Recipe from my Mom 
Printable Version
Ingredients
2 rolls of crescent rolls
1 8oz block of cream cheese, softened
1 cup mayonnaise or Miracle Whip
1 teaspoon garlic salt
1 teaspoon dill (we didn't have this, boo)
1/2 teaspoon onion powder
Fresh chopped veggies of your choice to equal about 3/4 cup total (I use broccoli, cauliflower, mushrooms, black olives, red and green peppers) 
1/2 cup shredded cheddar or colby jack cheese 

Directions

Pat crescent rolls flat into a jelly roll pan. Bake at 400 degrees for ten minutes. Allow to cool.

Meanwhile mix together the softened cream cheese, mayo and spices. 

Spread evenly onto cooled crust and sprinkle on chopped veggies. Top with shredded cheese. Refrigerate for at least two hours or until ready to serve. 

Freezer to Crock Pot Sausage and Peppers

After the birth of my daughter my parents came to stay with us for ten days and during that time my Mom and I set about to making several freezer to crock pot meals that I could just throw in the crock pot and use for a quick, easy dinner. This sausage, peppers, and onion recipe was for my husband as it contains ingredients that he loves. It had really great flavor and was excellent over pasta. I loved this recipe because it made six servings so I froze it into two separate batches and we enjoyed it twice. 

Freezer to Crock Pot Sausage and Peppers
From Ring Around the Rosies
Makes two freezer bags, about three servings each
Printable Version
Ingredients
6 Italian sausages or chicken sausage
2 green peppers
1 red pepper
1 large onion
4 garlic cloves

 2 cans Italian diced tomatoes
2 tablespoons Italian seasoning

Directions
Slice peppers and onions into thins slices. Mince the garlic. Split all ingredients into two gallon size freezer bags. Mix, lay flat, and freeze. Write on the bag: Add drizzle of olive oil and cook on low for 6 hours. Serve over pasta or fresh french bread with mozzarella cheese.

Chicken with Olives

I've been eying this recipe from Pioneer Woman for several months now and finally decided to make it this week. Olives are one of my favorite things. I eat them out of the jar just about every day, but prefer them in Bloody Maryies! :) This recipe was pretty simple because you cooked it all in one pot. The olives are the best part of this dish. I recommend using different pieces of chicken because I used only drumsticks and it wasn't a good ratio of meat to everything else and cutting apart a chicken leg over pasta isn't an easy or particularly sexy way to eat!

Pioneer Woman's Chicken and Olives
Serves 6
Printable Version


Ingredients
4 tablespoons butter
4 tablespoons olive oil
6 pieces of chicken
1 whole medium onion, diced
5 cloves garlic, minced
2 whole green bell peppers, seeded and chopped into large pieces (I used a combination of peppers from Trader Joe's)
1 28 ounce can whole tomatoes, completely drained and juice squeezed out, chopped
1 cup white wine (or low sodium chicken broth)
Salt
Freshly ground black pepper
1/4 cups heavy cream (I used fat free half & half)
1 cup whole green olives (I used a combination of olives from the olive bar at my grocery store)
12 ounces of pasta of your choice, cooked to al dente and drained (I used angel hair)
Fresh parsley and Parmesan cheese for garnishing


Directions
Preheat oven to 375 degrees. In a Dutch Oven melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove to a plate.

Reduce heat to medium. Add onions, garlic, and peppers to the pot. Stir and cook for a couple of minutes.

 Add tomatoes and cook for a minute or two. Season with salt and pepper. Pour in wine and stir. Add the chicken back to the pot and cover with the lid. Cook in the oven for 45 minutes.
Remove pan from oven and take lid off. Add green olives and cream (drizzle evenly over the top). Put on the lid and shake the pan to "stir" in the cream.

Return to the oven for 15 -20 minutes to thicken the sauce. Remove from oven and keep lid on until ready to serve.



Place pasta into serving bowls. Arrange chicken pieces on top of the pasta then pour the sauce over the top. Garnish with fresh parsley and Parmesan if desired. 

Southwest Turkey Burgers with Avocado Sauce

I'm definitely on a "southwestern" kick lately, but I just love the flavors of the southwestern cuisine. This meal is uh-maz-ing!! Sauteed corn, peppers, onion, and lime juice mixed in with ground turkey made these burgers super juicy and flavorful. Next time I think I'll throw some black beans in, too. 

The avocado sauce may be the best thing I've ever topped a burger with. It's just genius. I'm definitely going to make it over and over again - for tacos, burritos, or just dipping tortilla chips into. Please, do yourself a favor and make these burger pronto.

Southwestern Turkey Burgers with Avocado Sauce
From Taste of Home
Makes 4 Servings
Printable Version


Ingredients
For the burgers:
1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, seeded and chopped (I used a combination of frozen peppers from Trader Joe's)
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon oregano
1 pound extra-lean ground turkey

For the Avocado Sauce:
1 medium ripe avocado
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt


Directions
In a large skillet saute the corn, onion, and peppers in olive oil until tender. Stir in the lime juice, garlic, salt, cumin, chili powder, and oregano. Cook 1 minute longer. 

Transfer to a large bowl and cool slightly. Scoop ground turkey into bowl with corn mixture and mix well. Form into four burgers (I actually made 6) and refrigerate for at least 3o minutes. 

Meanwhile in a small bowl mash the avocado and mix with sour cream, cilantro, lime juice, garlic, and salt. Refrigerate until serving. 

Grill burgers over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. 

Top each burger with 1/4 cup sauce and serve as desired. I topped mine with cheese, red onion and tomato. 

Stoplight Corn Chowder

To mix things up a bit in the new year, my husband and I decided to eat only vegetarian meals at home for the month of January. This decision was actually hubby's idea. I was telling him that while he was gone for six weeks this fall I didn't buy any meat to cook at home. So he suggested cooking vegetarian at home for a month. I was all for it and am having a lot of fun looking up yummy vegetarian recipes to try. If you have a favorite vegetarian dish, please share it with me! 

I saw this recipe for Stoplight Corn Chowder on Food and Whine. The name comes from the red pepper, green pepper, and corn. Cute, huh? I love corn chowder but the ones I've had always incorporate chicken, so I was interested in seeing how the soup would taste without it. I took Megan's advice and added in Navy Beans for extra protein. I made this soup last week when my sister in law was visiting. All three of us really liked it. It was filling, comforting, and had great flavor. Give this soup a try, you won't miss the meat at all!

Stoplight Corn Chowder

Printable Version

Ingredients

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups corn

1 cup navy beans

2 vegetable boullon squares

3 tablespoons flour

3 cups milk

1/2 cup grated cheddar cheese

Optional for garnish: crushed tortilla chips, cilantro, and/or sliced green onions

Directions

In the bottom of a large soup pot or Dutch oven, heat olive oil over medium heat. Add pepper and onions and saute until softened (about 5 minutes). Stir in Navy Beans.

Crumble bouillon over pepper and corn mixture. 

Sprinkle flour atop peppers. Whisk in milk. Season with salt and pepper, to taste.

Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. 

Garnish if desired before serving.

Seven Layer Salad

This beautiful layered salad makes a regular appearance at our family celebrations. In fact, since I've been home for Christmas we've had it twice. It's super easy and you make it ahead of time, so on the the day you are serving it all you do is get it out. You can substitute your favorite veggies in this recipe - for example, we were out of green pepper so went with yellow and red. I think that tomatoes and mushrooms would also be yummy. Some people also mix in parmesan cheese with the mayo and then omit the shredded cheese on top. If you are feeding a larger crowd you'll want to double or triple the recipe.

Seven Layer Salad 
From Aunt Marlene
Printable Version


Ingredients
3/4 head lettuce (we used two stalks of romaine, torn into pieces)
1/2 cup chopped pepper
1/3 cup chopped onion (can use white or green onions)
1 cup chopped celery
1/2 package frozen peas
3 hard boiled eggs, thinly sliced
1 cup mayo
Bacon bits or crumbles
Shredded cheddar cheese



Directions
Place ingredients in 9X13 pan or salad bowl in the order given.

Spread the 1 cup of mayo over the top of the eggs with a spatula to form an even layer and seal the top completely. Sprinkle the top generously with shredded cheese and bacon. 

Refrigerate overnight or for 24 hours. 

Gram's Cole Slaw

This cole slaw was a staple in Gram's fridge. I love cole slaw and my Grandm'a cole slaw was definitely my favorite. It's sweet, tangy, and creamy. I love how it has a little bit of this and a little bit of that, which is so classic of my Grandma's cooking. She just eyeballed ingredients and tasted as she went along. So in honor of her I did not use a single measuring cup to make this recipe. 

This picture of my Grandma and Grandpa on their wedding day in 1947. My Grandma was only 16 when she and Grandpa eloped and got married in Indiana. They were married for 61 years and were each other's best friend. Truly amazing if you ask me. 

Grandma's Cole Slaw
Printable Version


Ingredients
3 flat tablespoons sugar
2 heaping tablespoons Hellman's Canola Mayonnaise 
2 heaping tablespoons low fat sour cream
3 green onions, chopped
1/4 of a green pepper, chopped
1 teaspoon celery seed
1 or 2 shakes of garlic salt (don't overdo)
1/4 teaspoon dry mustard
2 tablespoons vinegar
1 package of shredded coleslaw mix or 1 head of shredded cabbage with a few carrots shredded 

Directions
Mix all of the ingredients together and refrigerate for at least 3 hours. 

Taste for sweetness or tanginess and add sugar or vinegar if needed. 

Chicken Shish Kebabs

These chicken shish kebabs rounded out my middle eastern feast of tzatziki sauce and pita bread. I've made kebabs many, many times and love how easy and quick they are. They are perfect in the summer for the grill. I searched around the internet and found what looked to be an "authentic" kebab recipe here and went with it. I thought it was interesting that this marinade included cinnamon as well as typical marinade ingredients like garlic, oil, and lemon juice. Unfortunately the kebobs didn't turn out as flavorful as I hoped for, but that didn't really matter since we had tzatziki sauce. 

Chicken Shish Kebabs


Printable Version

Ingredients
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup olive oil
1/4 cup fresh lemon juice
1/8 teaspoon cinnamon
2 garlic cloves, minced
Salt and pepper to taste
1 green pepper, chopped into 1 inch pieces
1 onion, chopped into 1 inch pieces

Directions
Combine oil, lemon, cinnamon, garlic, salt and pepper. Pour over the chicken and marinate for 2-3 hours. Let stand at room temperature for 30 minutes before grilling. 

Thread skewers with onions, chicken, and green peppers. Grill until golden and serve with pitas and tzatziki sauce.