As we settle into the new year, many of us are still working at our resolutions to eat healthier, get fit, eat more vegetables, be kinder to our environment, and mix up the dinnertime recipe rotation. Instituting Meatless Monday into your your family’s routine is a great way to work toward all of those goals. Meatless Monday isn’t a new fad, despite it’s resurgence in popularity.
Most notably, the U.S. Government called for Meatless Monday during World War I and World War II in an effort to divert food to soldiers serving overseas. In recent years, the Meatless Monday movement has gained momentum, now for health, humane, and environmental reasons. Whatever your reasons may be for incorporating more vegetarian meals into your routine, healthy, meatless recipes can benefit all of us. Take a look a some of our Little Lake County contributors’ favorite recipes. Cook up a dish next Monday and let us know what you think!
Holly’s own Peanut Sauce with Broccoli & Veggie Noodles
This simple, veggie-packed recipe meets many dietary restrictions: gluten-free, dairy-free, vegan, and vegetarian. By substituting spiralized vegetables for noodles, the traditional dish becomes a lot better for you. I use this Vegetable Spiral Slicer tool to make my veggie noodles.
Jessica regularly roasts veggies and uses the versatile dish in many different ways. Try topping with sliced avocado and your favorite egg. You can use the leftover roasted veggies as lunch the next day or, throw them in a soup.
Jessica’s Roasted Vegetables
1 small butternut squash, peeled and cubed
1 sweet potato, peeled and cubed
1 pound of carrots, peeled and sliced into thick rounds
1/2 pound parsnips, peeled and sliced into thick rounds
2 turnips, peeled and cubed
1 pound of Brussels sprouts, ends trimmed and cut in half
Drizzle with olive oil, salt, and pepper and mix all vegetables together on a rimmed sheet pan. Roast at 425 degrees for 20-30 minutes, stirring halfway. Vegetable are done when fork tender.
Greek Spinach & Feta Pie
Loralie’s family loves this traditional Greek spinach pie, or Spanakopita, so much that they make it a couple times a month!
Make Your Own Pizza
Jenna’s family has Make Your Own Pizza Nights. There are so many variations and toppings, it’s impossible to get sick of it if you ask me. A Make Your Own Pizza Night is a fun way to try new toppings and cook together as a family. I like this dough recipe from Be A Fun Mum because it doesn’t use yeast. I always have yeast in my pantry, but it’s always expired. This recipe has saved me in a pinch more than once! You can always buy pre-made dough or crusts, too. Homemade sauce is pretty easy, and you can make a bunch and freeze it.
Slow Cooker Black Bean Soup
Shelby loves this easy, crock pot recipe. The dairy-free, gluten-free, and vegan dish topped with avocado is hearty enough to serve as a supper.
Genevieve’s Corn and Black Bean Quesadillas
“Easy peasy!”, says Genevieve. It’s a recipe that’s not even a recipe and has lots of room for variations. Just mix salsa, corn and beans for the filling. Heat a corn tortilla in a skillet, sprinkle monterey jack cheese on it, top with filling and another tortilla, then flip. After both sides are heated through, cut and serve with sour cream and guacamole. On a personal note, my family swaps out Greek yogurt for sour cream to get an extra protein serving.
New Year’s Kale Salad
Heather’s super healthy, super tasty kale salad. If you haven’t “jumped on the kale train” yet, as Heather says, this is a good recipe to get you started.
The fresh crunch of kale, paired with a sweet pop of golden raisins will surprise you with flavor. The pecan parmesan topping is a must, and the cider vinaigrette dressing pulls the flavors together wonderfully.
Has your family incorporated Meatless Monday or vegetarian recipes into a meal rotation? Share your favorite recipes with us in the comment section.
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