Vegetarian Greek Pasta Recipe

We try to do vegetarian meals once a week, some weeks we’re pretty good, some weeks we are not – at all 🙂

I was a bit apprehensive about this one – the flavors from the feta are pretty strong but Hubby really liked it, so that’s a win in my book.  The picky boy is at boyscouts, so I’m going to go out on a limb and think he’s not going to be keen on it, but he’s a big boy and will get over it.

This was a really quick meal to put together and I added some toasted Naan from the freezer – which is always tasty.
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Vegetarian Potato Curry – Yum!

I am a complete novice when it comes to Indian food.  I make a few dishes with curry powder, and I thought adding curry powder to some stuff would be as “exotic” as it got for me – but I was inspired by a book I read and thought a vegetarian potato curry sounded scrumptious (I have never met a potato I didnt like.)

Trying to cut back on portion sizes and calories, having a vegetarian meal once or twice a week is a good habit to pick up.  I keep the toaster size Naan Bread from Costco in my freezer so adding some rice and a piece of bread rounds out a great meal.  If you want to stretch it – add a can of chickpeas and some frozen peas as well :).

Even more adventurous – I didnt really have a recipe – I sort of smooshed a few different things together.  I hope you like this!

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Odds & Ends: Chicken and Veggie Tortellini Soup

I think we throw away way too many leftovers as a whole.  Society has become such a “throw it away, buy new” entity – and it’s just laziness and lack of imagination that causes it.  When your fridge has a bunch of semi “meh” veggies – make soup.  When you have leftover meat, throw it in the freezer – when you make soup – pull out the odds and ends of chicken – add it in to your soup.  You can do the same with ends and pieces of vegetable as well.

I always have chicken stock in the freezer, so if we clean out the veggie drawer, the odds and ends of chicken, and add in our stock – we have Chicken and Veggie Tortellini Soup.  This one is a bit different than my other Vegetable Tortellini Soup recipe.  This one works really well in the winter, and as a week night dinner.  Just grab a package of refrigerated or frozen tortellini and you’re set.  Use spinach, kale or escarole – or don’t add greens at the end – anything works here!

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V-8 Soup – Easy Vegetable Soup for the Freezer

This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on.  You can also supplement with frozen or canned if you feel the need.  Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.

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Slow Cooker Marinara Sauce

I love the concept of cooking once and making multiple meals out of the results.  Putting a pot of marinara in the slow cooker is a great way to quickly put something tasty together, freeze the leftovers, and having at least 4 meals out of the product.

This is a really easy and tasty marinara sauce.  You could put other veggies in it if you like, it’s all to your taste – just consider this your “starter” or “base” to continue on from.  I thaw some of this and serve it over my Lasagne Roll Ups with Kale, use it to make Skillet Lasagne, add meatballs for spaghetti, or even spread it on a pizza crust to enhance a yummy homemade pizza. Continue reading “Slow Cooker Marinara Sauce”

Roasted Red Pepper Pasta

We try – and sometimes succeed – to make Monday a meatless Monday when dinner time rolls around.  When I described this meal to my kids they wrinkled their noses – but – they liked it!  you could add in veggies if you like – I kept it simple for the first try.

I roasted my red peppers right on the gas burner of my stove.  Char them up on the outside and put in a sealed bowl (cover with plastic wrap) for about 20 minutes – the char and the skin just slides right off.  Cut off the tops and take out the seeds and voila – roasted red peppers.  You want them to get BLACK – so don’t be scared!

roasting red pepers

 

Roasted Red Pepper Pasta
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Roasted Red Pepper Pasta

Ingredients

  • 1 lb Fettuccini
  • 3 Medium to Large Red Peppers, Roasted, Seeded & Peeled
  • 2 Medium Shallots - chopped
  • 2 Cloves Garlic - minced
  • 3 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • Shaved Parmesan Cheese

Instructions

  1. Cook Pasta according to package directions to al dente - almost completely cooked
  2. In a small skillet heat 1/2 tsp Olive Oil and sautee shallots and garlic until translucent - don't overcook
  3. Place shallot mixture in your blender with red peppers, remainder of olive oil, red wine vinegar, salt and pepper. Blend well.
  4. When pasta is done, drain but reserve about 1/4 cup of the pasta sauce
  5. Return pasta to pan and spoon over about 2/3 to 3/4 of the sauce and mix well - if it's not enough sauce - add a bit more - if its enough sauce but looks a bit dry - add a bit of the pasta water.
  6. Turn pasta out into a large serving bowl and top with shaved parmesan cheese
  7. ENJOY!
http://lookslikehomemade.com/roasted-red-pepper-pasta/