Archive for the ‘Recipe’ Category

Meatless Monday


Being new to Meatless Monday’s, I find myself challenged when I have to eat fast food. At a restaurant there is usually a vegetarian section with lots of great choices but fast food menu’s don’t always highlight their veggie options. Looks like Chick-fil-A wants vegetarians and meat-eaters alike to enjoy their food.

In the FAQ section of the Chick-fil-A website the following question is answered. It even goes further to list the vegetarian and vegan menu options. It would be nice if this was highlighted on the menu as well…it would be easier to see your options and choose veggie meals even when it’s not Meatless Monday.

Q. What are some Chick-fil-a menu items that are for vegetarian/vegan diets?

A.  We understand that vegetarians have special dietary needs and want them to enjoy our menu while adhering to their diet. Restaurants try very hard to accommodate customers with special requests. We offer several items that can be modified to fit into a vegetarian and vegan diet. However, because special requests are not already prepared please call your local restaurant ahead of time to order your meal or be prepared to wait a few minutes for your item to be specially made.

Source: Chick-fil-A

Do you know of any fast food restaurants that feature veggie meals?

Recipe of the day

Broccoli-Stuffed Ricotta Shells


  • 6 cups coarsely chopped broccoli flowerets and peeled stems
  • 1 small onion, chopped
  • 1 garlic clove, pressed or minced
  • 2 cups part skim milk ricotta cheese
  • 2 eggs* 1/4 tsp. white pepper
  • 1/2 tsp. dried rosemary
  • 1/4 tsp. nutmeg
  • 28 Jumbo Pasta shells (7 oz. Total)
  • 4 cups marinara or meatless spaghetti sauce

* Replacing the 2 eggs with 4 egg whites will lower the cholesterol and calorie content of this recipe.

Prepare sauce. In large saucepan, cook broccoli in 1 inch boiling water 8-10 minutes or until tender; drain. Finely chop broccoli in a food processor or with a heavy knife; set aside. In a small skillet sprayed with Pam, over medium heat, saut onion and garlic: cook until onion is soft. Remove from heat; cool. In a large bowl, stir ricotta cheese and eggs together until well blended. Add pepper, rosemary, nutmeg, onion and chopped broccoli. Mix well. Cook pasta shells 8-10 minutes or until tender, but firm to the bite. Drain and rinse with cold water. Stuff each shell with 2 1/2 tablespoons of broccoli mixture. Pour 1/2 of sauce into a 9×13 inch pan. Arrange filled shells in sauce and spoon remaining sauce on top. Cover and bake in 350 oven for 30 minutes. Yields 8 servings.

Recipe Source:

Meatless Monday’s


I hope that everyone enjoyed their Thanksgiving holiday. As I look back on all the “goodies” I had this holiday I am pretty excited to participate in Meatless Monday’s and get back to eating healthier (at least until Christmas).

Whenever I go to a restaurant with someone for the first time I find it interesting to hear how they like their water…”water with lemon”, “water with lemon but no ice” , “water no lemon, no ice” or even “water with ice, no lemon”.

I’m a “water with lemon” type of person because I like the taste but it looks like lemons are quite beneficial.

  • Lemons are antiseptic
  • Lemon water has excellent digestive properties and can ease heartburn, bloating and other digestion problems
  • Lemon water cleanses and stimulates the liver and kidneys
  • Lemon juice contains calcium, magnesium and potassium
  • Lemon juice has been known to relieve asthma
  • Lemon water (hot) offers relief from cold and flu symptoms while providing some much needed Vitamin C
  • Lemon juice is a great skin cleanser

How do you like your water?


Today’s Recipe

Asparagus and Lemon Risotto with Arugula Recipe
serves about 4

10 cups vegetable stock
1 1/2 cups chopped asparagus
4 tablespoons butter
2 cups arborio or carnaroli or vialone rice
1/2 cup dry white wine
1/2 cup arugula leaves, shredded
1/4 cup or more grated Parmesan
2 teaspoons lemon juice
1/4 teaspoon lemon zest

Place vegetable stock on a large pot and bring to a gentle boil. Place the chopped asparagus in the stock and blanch for about a minute. Asparagus should be bright green and still crisp. Using a slotted spoon, remove the asparagus from the stock and keep aside. Reduce heat and keep the stock on simmer.

In a skillet, heat the butter and add arborio rice. Stir the rice on medium heat for about 2 minutes, or till it is fragrant (but don’t let the rice brown). Add wine to the rice and let is bubble away. When most the wine has evaporated, add one ladle of the simmering stock to the rice. Cook on medium-high heat. When the rice has absorbed most the stock, add another ladle full of stock. Repeat this process till the rice has cooked through (you may not use up all the stock).  Check the rice for doneness as you go. When the rice is done, stir in arugula, parmesan, lemon juice, zest and salt.

Recipe Source:

Meatless Monday

Thanks to there is an easy way to find vege-friendly restaurants in the Atlanta Metro Area. Did any of your favorite restaurants make the list?

Meatless Monday Recipe of the Day……..

Baked Potato Soup


  • 1/2 teaspoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • Minced fresh parsley


Saute onion and garlic in the olive oil until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with cheese and parsley.


Meatless Monday

My weekend has left me exhausted and food is the last thing on my mind but I made a commitment to try Meatless Monday’s…and I’m going to keep my commitment. So today I had my normal breakfast of apple cinnamon oatmeal. I have promoted my co-worker to Meatless Monday menu coordinator…so I’ll see what she has in store for lunch. Not so sure that she wants the responsibility but she graciously accepted the position!

When I thought about how hard it was to make a lifestyle change I wanted to get some tips on how to have a successful transition to meat reduction. I don’t know that I will ever be a vegetarian but I would like to permanently reduce my meat consumption. I found these helpful tips on the Vegetarian’s Society website.


 1. If it suits you to do things gradually – take your time. Some people give up red meat first, then poultry, then fish. Others eat vegetarian food one day a week, then two or three days and eventually every day. The important thing is to work out what will suit you and stick with it.

 2. Don’t be put off by a bit of teasing or ill-informed scare stories. Vegetarians are sometimes the brunt of jokes and prejudices – usually from people who know very little about their own health and dietary needs.

 3. Try something new. Take a fresh look around the shelves of your local supermarket and health food shop and get to know as many different vegetarian foods as possible, including meat alternatives like mince and sausages made from soya or Quorn™, tofu, pulses, cous cous and all sorts of vegetables

 4. Buy a vegetarian cookbook (or borrow one from your local library). Whether you need simple step by step instructions or gourmet dishes to impress your friends, there are literally hundreds of vegetarian cookbooks.

 5. Learn a little about nutrition. A healthy vegetarian diet isn’t difficult, but if you’ve grown up eating meat, you will have to change some of your habits and the easiest way to stay healthy is to understand what your body needs.

 6. As you get more confident about vegetarian food, take the next step by making sure you always buy free-range eggs and vegetarian cheese. You can also start being careful about hidden non-veggie ingredients

 7. Don’t go it alone. Make sure you tell any vegetarian friends that you are going veggie and ask for their support and advice. And, to avoid any embarrassment when friends are cooking for you, remember to let them know in advance that you are vegetarian.

Recipe of the Day:  20 Minute Vegetarian Chili

I have always been intrigued by Chili. My family doesn’t cook chili so I have never had it. (Well I have had a chili-dog but I don’t think that’s the same thing). This seemed like an easy introduction. Maybe some chili enthusiasts can tell me if this recipe sounds like something to try.

 20 Minute Vegetarian Chili


 1 large green or red bell pepper, seeded and chopped

1 medium zucchini or yellow squash, diced

11/2 cups (about 4 oz.) fresh mushrooms, chopped

1 tablespoon olive oil

1 (14-16 oz.) package firm tofu, cubed

3 cloves garlic, minced

1 large onion, chopped

1 (14 oz.) can diced seasoned tomatoes, undrained

1 (16 oz.) can red kidney beans, drained

1/2 cup canned or frozen corn

1 cup reduced-fat cheddar cheese

1 envelope reduced-sodium chili seasoning


Heat oil over medium heat in a large pot. Add garlic and onion; sauté for a minute or two, then add peppers, mushrooms, zucchini, and tofu. Sauté for a few more minutes, then add tomatoes, beans, corn, and seasoning. Stir until combined, lower heat, and simmer for 15 minutes. Top with cheese. Makes 4 servings.

Meatless Monday

Welcome to another installment of Meatless Monday. Once again I am unprepared for lunch (whats new?). Thankfully my co-workers are participating with me so we’ll put our heads together for lunch. This morning, I went to grab the turkey bacon and just didn’t feel like cooking it. Yes, I was too impatient to wait the 2 minutes it takes to cook bacon! Then I realized I couldn’t have it anyway, disaster averted. So I had my usual breakfast of apple cinnamon oatmeal.

If you’re a Food Network  fan you’ll recognize this face.

It’s Iron Chef Mario Batali, a big supporter of Meatless Mondays. I think his quote sums up the meaning of the Meatless Monday Campaign.  “The fact is, most people in the U.S. eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn’t a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That’s why I’m such a big believer in the Meatless Monday movement!”

Well said. 

Recipe of the day submitted by loyal reader Kimberly Jimenez

Double Tomato Bruschetta

Double Tomato Bruschetta Recipe


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

Photo Source:

Meatless Monday

Welcome to another Meatless Monday! I have actually been looking forward to this all week. Today I plan to wing my meals. I had my traditional cold weather breakfast of Apple Cinnamon Oatmeal for breakfast, but lunch and dinner will be a toss up.  Maybe a nice salad or veggie lasagna for lunch and a bowl of cereal for dinner? Why I eat cereal for dinner is another post in itself !

I love store-bought veggie lasagna but would love to make it myself. I found this recipe that I would like to try:

Cheesy Veggie Lasagna


  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 2 heads fresh broccoli, chopped
  • 2 carrots, thinly sliced
  • 1 large onion, chopped
  • 2 green bell peppers, chopped
  • 2 small zucchini, sliced
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 3/4 cup Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 (8 ounce) container small curd cottage cheese
  • 24 ounces ricotta cheese
  • 2 1/2 cups shredded mozzarella cheese, divided


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
  5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

I think I would also add basil, oregano and tomatoes, after all a recipe is not your own until you jazz it up a little, right?

I have had a lot of positive feedback about Meatless Mondays and some questions. One question came from a very particular (picky) eater that I know. She asked if she could have seafood (mainly fish) and still consider it Meatless Monday.

As for myself I plan to only eat veggies but if eating fish is the difference between someone participating and not doing anything at all…I say eat fish. What do you think? Please weigh-in with your opinion. Eating seafood on Meatless Mondays, is it ok?

Recipes source: All


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