Meatless Monday: Quinoa Pilaf

August 20, 2012 By 5 Comments

This week, we are offering a meatless side dish.  In fact, this side would really be considered vegan.  You could serve it on it’s own for a nice lunch or with a side salad for a lovely little dinner.  The quinoa (pronounced keen-wa) is a little nutty and meaty, the almost are crunchy and salty, and the onions are just the right amount of sweet.  Add the freshness of the parsley and you have a great side dish.  You can also change up the herbs and seasonings, add some different veggies, or add some cooked beans to make a filling main dish.  Don’t you just love recipes that let you play around with your food?

 

Quinoa Pilaf

This recipe is taken from Camilla V. Saulsbury’s 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood.  This great dish can serve as a side or could easily be used as a great and easy lunch.

Ingredients

1 cup white, red or black quinoa, rinsed
2 cups ready-to-use reduced sodium vegetable broth
1tbsp extra virgin olive oil
1 1/4 cups chopped onions
1 clove garlic, minced
1/2 cup packed fresh flat-leaf (Italian) parsley
1/3 cup lightly salted roasted almonds, chopped
Fine sea salt and freshly cracked black pepper

Directions

In a medium saucepan, combine quinoa and broth.  Bring to a boil over medium-high heat.  Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is absorbed.  Remove from heat and let stand, covered, for 5 minutes.  Fluff with a fork.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat.  Add onions and cook, stirring, for 6 to 8 minutes or until softened.  Add garlic and cook, stirring, for 1 minute.  Add quinoa and cook, stirring, for 2 minutes.  Remove from heat and stir in parsley and almonds.  Season to taste with salt and pepper.

Does your family participate in Meatless Monday?  What are you having for dinner tonight?  Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know.  We’d love to hear from you!

 

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet. It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

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Meatless Monday: Portobello Mushroom Burger

April 23, 2012 By 3 Comments

Last week we went easy with the pancake dinner. This week is another easy meatless recipe for you because sometimes life is just about being easy. We love burgers but we aren’t big on the alternative meat foods. The ingredients in those foods, especially the sodium, just seem to make them a less than ideal meatless choice. We do love mushrooms though and they have a wonderful meaty taste to them.

When grilled up and seasoned just right, portobello mushroms are a hearty and healthy alternative to your typical burger.  You can find them in just about any supermarket produce section and they are pretty reasonably priced when compared with ground beef.  We put ours on a crusty ciabatta roll with lettuce and tomato for a nice warm weather treat.

Portobello Mushroom Burger

While it’s not necessary, I always remove the gills (the black stuff on the bottom of the mushroom) and cut the stem down pretty small.  You can use an outdoor grill or a grill pan for this, but since we had out our panini press from the weekend, we decided to give that a try.  It worked out very well and saved time by cooking both sides at once, but I did miss the little big of extra char and smokiness that the outdoor grill provides.

Ingredients

4 large portobello mushrooms
2 Tbsp olive oil
2 Tbsp hamburger or steak seasoning rub
4 ciabatta rolls, halved
additional oil for brushing rolls
1 beefsteak tomato, sliced
1 head romaine lettuce, torn into leaves

Directions

Combine mushrooms, oil, and seasoning in a large bowl.  Let sit for 15-20 minutes so that the mushrooms can soak up the flavor.  Grill over a medium-high flame for 5-10 minutes or until most of the liquid has released from the mushroom and the outside is slightly charred.

Brush the rolls with a thin layer of oil before toasting them lightly.  Assemble sandwiches with lettuce, tomato, or any condiments that you prefer and serve with chips and a small salad for a healthy and tasty meal.

 

Have you had a portobello mushroom burger before? Do you love other meatless burgers?  Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

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Meatless Monday: Macaroni and Cheese

March 12, 2012 By 4 Comments

Having a meatless meal does not mean sacrificing comfort.  Macaroni and Cheese is one of those meals that takes just about everyone back to some point in their childhood.  Unfortunately, as a nation, we have taken to using those electric orange yellow powder packages of cheese dust in lieu of taking a little bit of time to make it from scratch.  Whether as a main meal or as a side dish, “real” mac and cheese is actually very easy to make, takes just about as much active cooking time, and is so much tastier than that boxed stuff.  On top of that, it can be a great foil for introducing veggies that may not be as popular on their own (can anyone say “broccoli mac and cheese”?).

Here is the four-step process to making great Macaroni and Cheese:

1.  Cook the noodles.
2.  Mix in cheese sauce and veggies (if using).
3.  Top with bread crumb mix.
4.  Bake at 350 for 30 minutes.

Simple, right?  Use whatever noodles you want.  We used a mix of shapes because we had them and they looked fun.  For the cheese sauce, just use the one we introduced last week in our Meatless Monday:  Baked Potatoes post (I thin it out with just a little extra milk because that’s how I like it).  If you are using veggies, I would saute them first and then add them in.  For veggies like broccoli, just add them to the water when you boil the pasta.  Veggie options might include peppers, mushrooms, even spinach.  Use your imagination or just clean out your fridge!  Mix everything together and pour into an appropriately sized baking dish.  For the topping, mix 3 tablespoons of melted butter with 1 cup of breadcrumbs and sprinkle over the dish.  Bake at 350 for 30 minutes and you are all set!

Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

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March 2012 Monthly Meal Plan

March 1, 2012 By 4 Comments

Our Monthly Meal Plan has kind of become a staple of our budgeting process.  Rather than planning for meals from week to week, we put in a little extra time and effort and knock it out right away.  It takes a little discipline, but sticking to the plan can keep costs down and lead to a healthier and closer knit family.  Research supports the notion that having dinner as a family has a number of benefits for the kids (http://children.webmd.com/guide/family-dinners-are-important).

I’ve had a few people remark in the past that they just don’t have the time to plan a menu like this.  My response is that we don’t plan because we have time; we have time because we plan.  Taking the time to plan out our meals makes our shopping list easier to make.  We simply look at our plan and buy the things that we need for the week.  That keeps us from buying all sorts of extras and it saves us the time of planning our meals and our shopping list at the same time.  Other people tell me that they just aren’t disciplined enough to stick with it.  Here’s a “not so secret”:  neither are we!  We have a plan to keep us on the right track, but that doesn’t mean that we don’t get cravings or just not feel like cooking sometimes.  Rather than having no ideas as the default, however, we have our plan to fall back on.  This becomes one of our main rationales for keeping up with it.

March is the last month of our New Year’s diet plan.  I’ve heard that, after a few months of not eating meat, many people lose a taste for it altogether.  Let me just say that we are not those people.  We are anxiously awaiting the last week of the month when we are able to enjoy a nice thick hamburger or some fried chicken.  As it is, adding cheese and milk back into our diet have given us a lot more options for our menu.  We made it a point to go back to our Thursday night leftover plan.  Otherwise the fridge just backs up with leftovers that we wind up throwing out at the end of the week.  I hate wasting like that.

We hope that you enjoy our humble offerings.

 

March 2012 Monthly Meal Plan

Week 1 (February 26 – March 3)

Sunday–See February Meal Plan
Monday–See February Meal Plan
Tuesday–See February Meal Plan
Wednesday–See February Meal Plan
Thursday–Tortellini
Friday–Subs
Saturday–Grilled Cheese and Tomato Soup

Week 2 (March 4 – March 10)

Sunday–Lasagna
Monday–Tortellini Soup
Tuesday–Quiche
Wednesday–Quinoa Pancakes
Thursday–Leftovers
Friday–Veggie Quesadillas
Saturday–Fried Calzones

Week 3 (March 11 – March 17)

Sunday–Veggie Pot Pie
Monday–Brocolli Fettucine Alfredo
Tuesday–Veggie Cheese”steak”
Wednesday–Veggies, Pita, Hummus
Thursday–Leftovers
Friday–Baked Potatoes
Saturday–Gnocchi

Week 4 (March 18 – March 24)

Sunday–Mushroom Risotto
Monday–Veggie Lo Mein
Tuesday–Veggie Fajita Nachos
Wednesday–Morrocan Rice
Thursday–Leftovers
Friday–Subs
Saturday–Polenta with Mushrooms

Week 5 (March 25 – March 31)

Sunday–Roast Chicken!!
Monday–Baked Penne
Tuesday–Caesar Salad
Wednesday–Fish with Noodles and Veggies
Thursday–Leftovers
Friday–Pizza
Saturday–Burgers

As always, if you are looking for recipes or answers on monthly meal planning, please leave a comment or email us with your questions.  We can’t promise that we will have all of the answers, but we will do our best to find them!  Just send us an email at simplybudgeted@gmail.com.

Have you tried monthly meal planning? How did it go? Any tips or suggestions?

 

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Meatless Monday: Twice Baked Potatoes

February 27, 2012 By 2 Comments

Sometimes going meatless doesn’t mean doing anything particularly fancy or outside of the box.  It can mean taking a basic, well-loved recipe and simply removing a small part of it.  This is what we did this week with twice-baked potatoes.  Usually, when we make these, we include cooked bacon when we mix it all together, but leaving it out does not really affect the final product too much.

These tasty dinners are terribly simple to put together.  Basically, you bake a couple of potatoes at 350 for an hour or so until you can squeeze them and they give a little.  You cut them in half, scoop out most of the insides, and make mashed potatoes with whatever fillings you want (milk, sour cream, butter, cheese, chives, green onions, etc are the basics, but you could experiment with whatever).  You fill up the shell, toss them back into the oven and bake for another 20 minutes or so.  Let them cool a bit, serve with a side salad, and voila, dinner is served.

 

There are literally hundreds of recipes out there.  This one from Betty Crocker is a classic and a great vegetarian option.  For our vegan readers, try this version from The Veggie Gal.  This was the one that we tried out (without the vegan bacon bits).  The whole family enjoyed.

We hope that you try this out and enjoy it too!

Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

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Meatless Monday: Vegetable Minestrone

February 20, 2012 By Leave a Comment

Some days you just know that Monday night is going to be a little rough.  That’s when the good old slow cooker is worth its weight in gold!  So this Monday, we’ve pulled out our trusty copy of Fix-It and Forget-It Lightly and have made a Vegetable Minestrone.  The thing that annoys me about so many slow cooker recipes is all of the cooking that they sometimes require before tossing it in.  Let’s be honest, if I had time to cook, I wouldn’t be using my slow cooker.  This recipe has you just toss everything, except for the pasta, right in and turn it on.  After you add in the pasta and let it finish, you just ladle it into a bowl and eat.  How hard is that?

Vegetable Minestrone

In order to make this recipe vegan, we used a low-sodium vegetable broth, but because we needed to keep our protein levels up on a vegan diet, we added one can of drained white beans.  I also don’t keep dried basil on hand, but I do have Italian seasoning, so I subbed that for the basil and oregano.  On top of that, we didn’t have rotini, but we thought that the kids would like the bag of wacky shapes pasta that we had.  It was fun to watch them searching for the shells and wheels as they gobbled up this yummy soup.

Ingredients

4 C low-fat, low-sodium chicken broth
4 C low-sodium tomato juice
1 Tbsp. dried basil
1 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. black pepper
2 medium-sized carrots, sliced
2 ribs celery, chopped
1 medium-sized onion, chopped
1 C fresh mushrooms, sliced
2 cloves garlic, crushed
28-oz can low-sodium diced tomatoes
1 1/2 C uncooked rotini pasta

Directions

1. Combine all ingredients except pasta in slow cooker.

2. Cover. Cook on low 7-8 hours.

3. Add pasta.

4. Cover. Cook on high 15-20 minutes.

That’s it!  An easy vegan dinner customized for our needs and what we have available on hand.  I’m pretty sure that no one will miss the meat in this delicious, comforting soup.

Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

 

If you are interested in owning a copy of Fix-It and Forget-It Lightly of your own, Amazon has great prices.  Check them out here:

 

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Meatless Monday: Stuffed Peppers

February 13, 2012 By 1 Comment

Finally, the hardest part of our journey comes to an end.  Our six-week vegan diet period is over, but we still have another six weeks of vegetarian fare ahead of us.  When we say vegetarian, we are including honey and dairy products (including eggs) in our diet, but all flesh are out.  No fish, beef, pork, or poultry for a while yet.  So far, I am down 24 pounds from the start of the year and Beth is down 14.  Those are good numbers for six weeks worth of dietary changes.  We are very happy to be able to include cheese back into our diets now.  Still, just because we can eat cheese, doesn’t mean that we should!

For this week’s Meatless Monday, we decided to base our recipe on the Zucchini Boats recipe from MeatlessMonday.com.  We actually tried the Zucchini Boats without the cheese a week earlier, but found that the zucchini was a little bland for us and didn’t cook through all the way, leaving it squeaky (that might be one of the worst descriptors for food).  The only change we made to the recipe was using a brown rice blend instead of just brown rice.  We loved the rice mixture and thought that it would be great in a stuffed pepper.

Since we had made too much of the rice mixture, we just used it the next week to fill some peppers.  All you have to do is slice the tops off of the peppers and pull out the seeds and white stuff inside.  Fill them up with the rice, but don’t pack it down.

I discovered too late that I did not have any pasta sauce anywhere in the house, so I found a can of diced, fire-roasted tomatoes, drizzled some of the juice over the rice (so it could seep down into the rice), and topped with a couple of spoonfuls of the tomatoes.

Pop them into a deep-sided pan or casserole dish, pour in about 1/4 inch of water, cover with foil, and place into a pre-heated oven set to 350.  Cook 30-45 minutes or until a sharp knife easily pierces the pepper.

Serve it with some bread if you like, or with cheese, or not.  At that point, it’s all up to you.

That’s it!  See how easy and tasty meatless can be?  Can’t stand the thought of going meatless?  Use this as a side or toss some ground beef in the mixture.  Either way, this is going to be a healthy, tasty dish that everyone is your family will enjoy!

Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

Filed Under: Meatless Monday, Memes, Recipes, Simply Food Tagged With: , , , , , , , , , , ,

February 2012 Monthly Meal Plan

February 1, 2012 By 3 Comments

Our Monthly Meal Plan has kind of become a staple of our budgeting process.  Rather than planning for meals from week to week, we put in a little extra time and effort and knock it out right away.  It takes a little discipline, but sticking to the plan can keep costs down and lead to a healthier and closer knit family.  Research supports the notion that having dinner as a family has a number of benefits for the kids (http://children.webmd.com/guide/family-dinners-are-important).

We made through our first month of the year.  We finished the 2012 Whole Living Action Plan and continued the month eating a vegan diet.  So far, Brian is down over 20 pounds and Beth has lost 12.  These are pretty good accomplishments for our first month!  We are hoping to continue these gains (or losses…it all depends on how you look at it) and to learn from our experiences as we move forward.

February is kind of a transition month for us and our diet program.  Half-way through the month, we switch from a vegan diet, eating no animal products whatsoever, to a vegetarian diet, introducing dairy products, eggs, etc, but still refraining from eating animal flesh.  Thankfully for Beth, this changeover occurs on her birthday.  How easy is cheese pizza for a birthday present, eh?

We hope in our meal plan this month that you find a variety of healthy, meatless meals that your family will enjoy and ask for again.

 

February 2012 Monthly Meal Plan

Week 1 (January 29 – February 4)

Sunday–See January Meal Plan
Monday–See January Meal Plan
Tuesday–See January Meal Plan
Wednesday–Black Bean and Rice Enchiladas
Thursday–Twice Baked Potatoes
Friday–Spaghetti
Saturday–Vegetable Minestrone

Week 2 (February 5 – February 11)

Sunday–Super Bowl Menu
Monday–Veggie Stir Fry
Tuesday–Pita, Hummus, Veggies, and Cous Cous Salad
Wednesday–Stuffed Peppers
Thursday–Taco Salad
Friday–Veggie Subs (nothing says Happy Anniversary like a sub! =P)
Saturday–White Bean and Mushroom Stew

Week 3 (February 12 – February 18)

Sunday–Pizza!!  (Happy Birthday Beth!)
Monday–Corn Chowder
Tuesday–Pizza!!  (Yes, again!  For Valentine’s Day this time!)
Wednesday–Veggie Quesadillas
Thursday–Chef Salad
Friday–Southwestern Scramble
Saturday–Veggie Fried Rice

Week 4 (February 19 – February 25)

Sunday–Mushroom Risotto
Monday–Veggie Lasagna
Tuesday–Grilled Cheese and Tomato Soup
Wednesday–Spanish Tortilla
Thursday–Quinoa Pancakes and Eggs
Friday–Veggie Pot Pie
Saturday–Falafel

Week 5 (February 26 – March 3)

Sunday–Chili with Cornbread
Monday–Baked Potatoes
Tuesday–Macaroni and Cheese
Wednesday–Subs
Thursday–See March Meal Plan
Friday–See March Meal Plan
Saturday–See March Meal Plan

As always, if you are looking for recipes or answers on monthly meal planning, please leave a comment or email us with your questions.  We can’t promise that we will have all of the answers, but we will do our best to find them!  Just send us an email at simplybudgeted@gmail.com.

Have you tried monthly meal planning? How did it go? Any tips or suggestions?

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Meatless Monday: Black Bean and Rice Burritos

January 30, 2012 By 4 Comments

So we are officially into Week 5 of our New Year’s diet plan.  That means that we are still on a vegan diet, but we can eat bread and actually feel full from time to time.  That’s kind of a nice feeling.  The problem is that we are both quickly getting a bit bored and the comfort foods that we both love, (i.e. pizza, hot dogs, mac & cheese) are all off limits.  It can be a little frustrating to be craving chips and cheese dip and just know that you cannot have it.  More than once, we have considered giving up the whole thing.  Thankfully cooler heads have prevailed and we are still on track for meeting our goals.  The real trick right now is to put together foods that are comforting, remaking them so that they are a bit healthier.

This week, we decided to make some burritos.  For me, burritos are that slightly sinful food that I often feel bad about eating even while I am scarfing it down.  Cheese, meat, sour cream, and who knows what else crammed into a tortilla and wrapped up for easy carrying and consumption.  We just took that happy idea and fit it into our diet plan.  The great thing about this was that it was so easy.

First, we cooked the black beans in the slow cooker using Betty Crocker’s Slow Cooker Cuban Black Beans and Rice recipe.  These beans and very tasty and definitely worth a look.

Next, we sliced up some onions and peppers (green bells and red, orange, and yellow sweet peppers) and sauteed them with some olive oil, salt, pepper, and a little cumin.

Then, we cooked up a little rice in the standard method.  We took 1 cup of white rice, 2 cups of water, and a dash of salt, brought it all to a boil, lowered the heat to medium-low, covered it, and waited 20 minutes.  We then mixed in a little lime zest just for some extra flavor.

To put it all together, we laid down a large tortilla, spread out some vegan sour cream (in the produce section of our mega mart), and added some rice, beans, and peppers and onions.  Then, we topped the whole thing off with some chopped cilantro, diced red onion, and a little squirt of lime juice.  Fold the ends, roll it up, and enjoy!  Delicious!

Not counting the beans, the whole thing took less than 30 minutes from the time I started chopping to the time I started eating.  The kids loved it and there were plenty of leftovers (this is even better the next day).  All in all, it was a great little pick-me-up from our diet doldrums.  We hope that you give this a shot and let us know how it turns out.

Have a Meatless Monday experience, recipe, or request?  Leave us a comment and let us know what you’re up to!

Meatless Monday, a national nonprofit public health initiative, is all about incorporating more vegetables and less meat into our diet.  It’s about moderation, just one day a week, cutting down on meats high in saturated fat and increasing protein-rich plant-based foods — good for personal health and good for the planet.

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The Reluctant Detox Partner

January 23, 2012 By 2 Comments

That is me … the reluctant detox partner. Brian and I just finished the 3 week detox plan based on the 2012 Whole Living Action Plan. I joined in on this eating plan to support Brian. The idea of eating a 3 week vegan detox, a 3 week vegan diet, and 6 week vegetarian diet was NOT on my resolution list for this year. I love cookies and hot tea and … well, a lot of stuff that we suddenly aren’t eating. That being said I joined in to support Brian’s efforts, I survived and so can you.

How did it go for me?

  • The first week and half I craved cookies ALL OF THE TIME. Yes, all of the time. I wanted cookies. I missed my morning hot tea like crazy. It is cold out and I wanted something warm not a smoothie.
  • On the topic of smoothies, the smoothies were surprisingly OK. The berry smoothie and carrott-mango smoothie are the only two I recommend though. They are also the only two we still make.
  • Lunches have been salads for three weeks. It is boring but I am OK with salads. I like salads. I like olives and mushrooms on my salads so that adds variety. We also discovered the olive bar at the grocery store so that has  made my salads more fun.
  • Dinners left something to be desired though. This is not a bash on Brian’s cooking but just that they left me hungry … a lot.  Eating roasted veggies for dinner just doesn’t seem like dinner … even now. Sorry, babes.
  • I learned to snack. I snacked before this but I snacked on cookies and whatever else was around (like that candy bowl on my desk at work.) I learned to snack on fruit and nuts. My favorite evening snack is apples with peanut butter. Thank goodness for peanut butter … it saved me these past three weeks.
  • The people that tell you feel better while detoxing and that you will have tons of energy and you will just love it … are smoking something or on crack … or don’t have kids and a job and a life. To be honest, I felt like CRAP the whole time we were on the detox. I found out the last week that this is normal. (Where was that warning when I agreed to do this?!?!) Most people do claim to have energy but feeling crap left me sleeping like crap. Plus we have three kids that run us ragged on a normal day and left me more tired than normal (I didn’t know this was possible!). Anyway, I felt sick the whole time. Today is two days after detox and I feel normal for the first time and am so happy about feeling normal!

Was the detox worth it?

I really want to say no because it took so much self control that I didn’t know I had. But I can’t say it wasn’t worth it. It was worth it.

Even though it is a sin, I learned to say no to the chocolate cake left in the work kitchen. (I still feel guilty over that and that was THREE weeks ago!) I learned to enjoy fruit and peanut butter as a snack. I learned to live without my hot tea in the morning. I remembered to drink water because everything else was off limits. The icing on the cake that I wasn’t allowed to eat was that I lost weight. I am down about 9.5 lbs.  Not bad for three weeks of watching what I eat and not finding any more time to exercise than before (which is no time right now!)

Would I do it again? Probably … but not right away. I think I will need some chocolate cake before I try again!

Have you ever detoxed? If so,what was your experience?
Are you considering a detox? If so, what are your questions about the one we did? Leave me a comment and let me know!!

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