Monday, April 1, 2013

Vegetarian Eggrolls



First, let me say, this is one of my husband's FAVORITE foods. Egg rolls. This recipe was inspired by my mother's glorious egg rolls. In her recipe she uses ground beef and fries them in oil (oh yes, so good:). However, for my recipe there is no meat and they are baked to a golden brown with a light crispiness. They were heartily approved by my favorite critics - my hubby and my little guy:)

Ingredients:


1 Tbsp olive oil
1 small/medium head cabbage
I pkg egg roll wrappers
1 clove, garlic
5 green onions
1/2 cup carrots (shredded - I just guess - it's not an exact science:)
1/4 cup soy sauce
salt and pepper to taste

Instructions:

1. Preheat oven to 400 F. Wash and remove the outermost layer of cabbage.
2. Slice cabbage - discard hard white center pieces (see photo right).
3. Chop cabbage into small pieces.
4. Heat olive oil in a large pan or wok over medium heat.
5. Put cabbage into pan and let it begin to cook.
6. In a food processor, place carrots, green onions, and garlic. Chop/grind to desired consistency (I make mine into a fine consistency).








7. Place this into the pan and mix with cabbage.
8. Reduce heat to medium-low and cover with lid. Let cook for 15 minutes, stirring occasionally.
9. Add soy sauce, salt, and pepper - stir, and let cook for 5 more minutes.






















10. Fill each egg roll wrapper with approx. 2 Tbsp of mixture.
11. Fold egg roll and seal with a little water.
12. Brush with olive oil before baking.
13. Bake for 15 minutes or until golden brown.



Enjoy! 
These are great served with rice and extra soy sauce on the side. 

Just FYI, I found a non-gmo (non- genetically modified organisms) brand of soy sauce - woohoo! It's tasty!

Friday, March 29, 2013

25% off payless shoesource.com!


Payless Shoesource is offering 25% off your entire order with coupon code 94075. This includes their sale items! You can choose to have your order shipped to your local store for free! Or orders over $50 ship free to your home.

Thanks, MoneySavingMom!

Thursday, March 28, 2013

Zuchini Boats

This is not a meatless recipe, but could be adapted to be - just leave out the chicken and replace with your favorite bean! 

Ingredients: 

4-5 small to medium Zucchinis
1 cup shredded chicken
8 oz Tomato sauce
1/2 cup salsa (your favorite - I used Newman's Own mild)
Homemade Taco Seasoning
1/3 cup water
3/4 cup Shredded cheddar cheese (or as much as you want:)

Instructions:

For Tomato Sauce:
1.  Place tomato sauce and salsa in a pot.
2. Let simmer (low to low medium heat) while you prepare the boats and chicken.

Zucchini Boats:
1. Preheat oven to 375 F. 
2. Wash and slice zucchini in half
3. Use a melon baller or teaspoon (what I used) to scoop out the centers.
4. Keep the centers to be added with chicken mixture. 
5. Place in 9 x 13 baking dish.

Chicken: 
1. In a pan place shredded chicken, taco seasoning, zucchini centers and water.
2. Cook over medium heat until chicken has absorbed all the liquid/spices, then reduce heat.

Putting it together:
1. Place chicken mixture into the center of each zucchini (be generous:).
2. Pour tomato sauce over zucchini.
3. Top with shredded cheese.
4. Bake for 20-30 minutes*
*I baked mine for 30 minutes and the zucchini still had a little crunch - you don't want to bake it too long or it will be mushy

 
Step 1: Rinse off Zucchini. Slice in half lengthwise.

Step 2: Use a melon baller (or a measuring spoon) to scrape out the inside of the zucchini. Set aside what you scrap out - don't throw it away!

 Step 3: Place Zucchini in a 9x13 baking dish.
 Step 4: Cook chicken. Add zucchini and seasoning. Make tomato sauce.
 Step 5: Place chicken mixture into zucchini boats.

Step 6: Pour tomato sauce over zucchini. Top with cheese

Step 7: Back @375 F for 20-30 minutes (or longer if you want a "softer" zucchini boat)

*Serve with sour cream and tortilla chips!

Saturday, March 23, 2013

No time to say hello, goodbye, I'm late, I'm late, I'm late!

Do you remember that line from Alice in Wonderland? The rabbit is hopping by and says to Alice, "I'm late, I'm late, I'm late - for a very important date. No time to say hello, goodbye! I'm late, I'm late, I'm late!" Good stuff:)

All that to say, as you've noticed, I've not been blogging lately. I haven't even been creating any new meatless recipes for Meatless Mondays (gasp!) either. The truth is, I've wanted to, but I just haven't been able to. Why?

I'm pregnant:) I've been battling morning sickness, and the thought of food in general (meatless or not) has been repulsive to me. I can barely manage to get food prepared for my husband and son, and when I do, I generally don't want to eat it (let alone take pictures and post about it ha!:).

I'm sorry if you've been disappointed by my lack of activity, but know it was for good reason. Hopefully soon I'll be feeling back to "normal" and will surprise you with something yummy for a Monday or any day really. We'll see.

Little Balls of Energy

No, I'm not talking about my son or little kids. I'm talking about these No Bake Energy Bites! I stumbled across this recipe while on pinterest (of course:). Here's how I made mine:
1 cup quick cooking oats
1/2 natural peanut butter
1/2 cup flax meal
1/3 cup maple syrup
1/2 cup all natural chocolate chips
2 tsp cinnamon

1. Combine wet ingredients (peanut butter and maple syrup).
2. Microwave for 30 seconds, then stir.
3. In a medium sized bowl, stir together oats, flax meal, cinnamon, and choco chips.
4. Add wet ingredients and stir until combined.
Refrigerate for 30 minutes
5. Cover and refrigerate for 30 minutes.
6. Shape into balls (approx. 12).
7. Keep refrigerated for up to 1 week.



*Note: These are pretty crumbly, although DELISH. Next time I will probably add more maple syrup:) They are filling and healthy! My 2 year old even loved them (and the hubby:)!

Tuesday, February 5, 2013

It's the End of the World as We Know It

I've really been struggling with something lately. When you talk about China's notorious "one-child" policy, generally, the American people are appalled. Appalled that a government would put such a practice into law. Appalled that people would intentionally kill their daughters so that their son's could live because a son is worth more than a daughter.

Any of this sound eerily familiar? I can't believe how hypocritical the American populace can be and not even see it. They cry "pro-choice!" A woman should have the right to take the life of a child because it is inconvenient, painful, unwanted. Oh, but it's not actually a child until it breathes it's first breath. And maybe it's not a child until "it" can take care of itself somehow, so after-birth abortion is ok too. Who get's to decide when someone becomes a person anyway? A doctor? You? Me? What if my definition of person is different from yours?

Although our government does not force you to have an abortion, they do force everyone to pay for it. What happened to MY choice? Why don't I get to choose NOT to pay for or support abortion without being labeled "anti-women's rights?" And, excuse me, but I am more for women's rights than the pro-chioce side. Why? Because I care about the long-term overall health of these women. Pro-choice supporters are only concerned about the moment. The act of abortion is not a long-term or permanent scar, it's a "simple" choice. Maybe the woman wants to pursue a career? Maybe she wants to finish school? Maybe she was raped and doesn't want to have to have a child with someone she did not choose?

Well, what if the baby forming in these wombs is a female? We're not concerned about her rights because she's not actually a human being? Her rights don't count because she relies on the mother for nourishment and sustaining? We only care about adult women's rights?

I hate to tell you, but we all rely on someone for life. No man is an island. If you were the only one in the world, you would not live very long because you'd have no reason to live. We've legalized a form of murder. How long until I can kill you just because you made me mad? You are inconvenient to me. You are keeping me from accomplishing what I want so I'm going to get rid of you. How do you feel about that?

Whether you are a Christian or not, this is an important issue. Every decision and choice has consequences. Be willing to accept those consequences and don't make an innocent child pay for your mistakes or the cruelty of another.

This is what comes when "everyone does what is right in their own eyes." (Judges 21:25) "All we like sheep have gone astray; we have turned -EVERY ONE- to his own way; and the Lord has laid on Him the iniquity of us all.: (Isaiah 53:6) There is hope. Despite the fact that we are all as filthy rags, God has laid all our sins (our lying, stealing, cheating, aborting, killing, etc) on his Son, Jesus Christ. We have new life and a great hope. Do you have this hope? Or are you lost in this hopeless world where everyone does what is right in his own eyes?

Monday, January 28, 2013

Spinach and Tomato Pizza


This week brings us to Spinach and Tomato Pizza. Who doesn't love a good pizza? I could honestly eat pizza every day, but I do have SOME self-control:)


I used this recipe for the dough, but of course, I did 1/2 whole wheat and 1/2 white flour - it gave it a nice hardy flavor and texture.

Ingredients:

1 Tbsp Olive Oil (give or take)
2 tsp Garlic Powder
3 Roma Tomatoes (or your favorite)
2 oz Fresh Spinach
3/4 cup Pizza Sauce (I used Prego's all natural)
8 oz Shredded cheese (Mozzarella) 

Instructions

1. Make dough according to instructions. Preheat oven to 425 F.
2. Press or roll dough onto desired pizza pan (use non-stick cooking spray).
3. Brush dough with Olive oil and sprinkle with the garlic powder.
4. Spread sauce evenly. 
5. Layer tomatoes and then spinach. Top with cheese.
6. Bake at 425 F for 15-20 minutes, or until cheese is slightly browned.
7. Enjoy!

Thursday, January 24, 2013

FDA: Friend or Foe?

Did you know that the FDA currently allows several chemicals to be used in food manufacturing that are outlawed in many other countries despite knowing the potential for dangerous side effects? I recently read an article by Cristina Goyanes that confirmed what I had been hearing (see here).

For example, we all love a low-fat potato chip because it means we can eat more (or is that just me?:), but the fat substitute used is called Olestra. Here are some facts on this ingredient:
Ingredient: Olestra (aka Olean)
Found In: Fat-free potato chips
Why the U.S. Allows It: Procter & Gamble Co. took a quarter century and spent a half a billion dollars to create “light” chips that are supposedly better for you, Calton says. They may need another half a billion bucks to figure out how to deal with the embarrassing bathroom side effects (including oily anal leakage) that comes with consuming these products.
Health Hazards: “This fat substitute appears to cause a dramatic depletion of fat-soluble vitamins and carotenoids, robbing us of the vital micro-nutrients," Calton says, adding that many countries, including the U.K. and Canada, have banned it.
Can you so EW!?
And for those of us who love to eat those tortialla wraps, be warned. Potassium Bromate is a common ingredient in several commonly consumed items including wraps.
Ingredient: Potassium bromate (aka brominated flour)
Found In: Rolls, wraps, flatbread, bread crumbs, and bagel chips
Why the U.S. Allows It: This flour-bulking agent helps strengthen dough, reducing the amount of time needed for baking, which results in lowered costs, Calton explains.
Health Hazards: Made with the same toxic chemical found in BVO (bromine), this additive has been associated with kidney and nervous system disorders as well as gastrointestinal discomfort. “While the FDA has not banned the use of bromated flour, they do urge bakers to voluntarily leave it out,” Calton says.

Now, I don't think the FDA is all bad.  This is just a reminder that you need to be proactive as you come to understand what you put in your body and the affects it may have.
See this article for more information and more chemicals in our food facts. Hope you found this helpful. 

Tuesday, January 22, 2013

Healthier Lemon Cookies

I found this recipe  at eatingwell.com. Sometimes they have good recipes and sometimes the recipes I find on there should not be considered "eating well." Nevertheless, I did stumble upon this little gem. I did change one thing however. The original recipe calls for cornstarch, but I never use cornstarch, so I just added a little extra flour. Also, it calls for 1 egg white, but I just through the whole egg in there for more protein. The recipe below reflects this.







Lemon Thins

Ingredients

  • 1 3/4 cups whole-wheat flour sifted (or whole wheat pastry flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided (1/2 cup and 1/4 cup)
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 3 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Whisk flour, baking powder and salt in a mixing bowl. Beat 1/2 cup sugar, butter and oil in another mixing bowl with an electric mixer on medium speed until fluffy. Add egg, lemon zest and vanilla; beat until smooth. Beat in lemon juice. Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until combined.
  3. Drop the dough by teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Place the remaining 1/4 cup sugar in a saucer. Coat the bottom of a wide-bottomed glass with cooking spray and dip it in the sugar. Flatten the dough with the glass into 2 1/2-inch circles, dipping the glass in the sugar each time.
  4. Bake the cookies until they are just starting to brown around the edges, 8 to 10 minutes. Transfer to a flat surface (not a rack) to crisp.

Friday, January 18, 2013

These Side Dishes Could Take Center Stage

 I try to do a weekly post of a meatless main dish for various reasons. One reason being that it's a healthy and cheap alternative to a meat dish. However, I do make meat dishes several times a week. I recently made a roasted chicken. I also made two side dishes that I just had to post because they turned out so well. Don't stop reading here, but one of the sides was Brussels sprouts (gasp!). I know that generally people automatically think of Brussels sprouts as the worst tasting vegetable, but it's simply not true! Try this recipe - you'll be surprised. The other side was roasted cauliflower.  Cauliflower is a great alternative/substitute for potatoes.

I based my Brussels sprouts recipe from this one at allrecipes.com. However, I did tweak it a bit.

Honey Mustard Brussels Sprouts

Ingredients

1 bag froze Brussels sprouts
2 Tbsp honey mustard (your favorite brand will do - I used Newman's Own Lite Honey Mustard)
1 tsp onion powder
1 tsp dill weed (dry)
salt and pepper to taste

Instructions

1. Cook Brussels sprout according to bag instructions
2. Once cooked, drain excess liquid
3. Toss in honey mustard, onion powder, salt and pepper
4. Enjoy!

Just a few ingredients made these Brussels sprouts so good!





Roasted Cauliflower

Ingredients

1 head cauliflower
1 Tbsp butter
1 Tbsp garlic powder
1 tsp red pepper flakes
salt and pepper to taste

Instructions

1. Preheat oven to 500 F
2.Rinse and chop cauliflower into uniform pieces and place into a bowl
3. Melt butter and pour onto the cauliflower
4. Add garlic powder, red pepper flakes, salt and pepper
5. Toss/stir to coat evenly
5. Bake for 15 minutes, let cool slightly and enjoy!

* I forgot to take pictures of the cauliflower, but believe me when I say it was delicious!:)

Thursday, January 17, 2013

Kid's Clothes Deal

I just got a GREAT box full of goodies in the mail today! I received 11 items for under $11.00 (2 hats, a pair of sandals, 2 pairs of shorts, and 7 one-piece summer outfits)!! How? If you spend $40 you get FREE shipping. I had earned $30 in referral credits and viola! Check out ThredUP for yourself!

Wednesday, January 16, 2013

Excuses, Excuses

"If God loved me, He would not have let things happen to me that hurt me so much."

"If God were real, He would not let so many bad things take place in the world."

"If God was a good God, a kind God, He would make life easier for me. He would take away my pain."

Friends, I too have felt lonely, afraid, disappointed, hurt, and confused. The phrases above are just a few things that some find themselves saying when they consider God's role in life. 

However, until you actually know God, you can never fully understand Him or His role in your life. So, how do you get to know God?

Read the Bible and pray. Sounds too easy? It's not too good to be true. It's the Truth that will set you free.

Many people feel overwhelmed or lack motivation to pick up a Bible and read it. Many are afraid that they won't understand it. Some are afraid that if they do understand it, they will not like what it has to say.

I am my own worst enemy. I also find myself making excuses to get out of spending time with God. But, here's the thing. If I believe God is who He says He is, then how can I NOT spend time reading His Word and talking to Him through prayer?

The Bible teaches that God's Word contains all we need to live. 2 Peter 1:3 states
His divine power has given us everything we need for a godly life through our knowledge of him who called us by his own glory and goodness. (NIV)
God has not left us to fend for ourselves. On the contrary. He has provided all we need to make it through this life with hope and joy. This does not mean there won't be pain. This does not mean that there won't be confusion or sadness. It does mean that despite the trials of this life, nothing can defeat those who trust in Christ as their Savior. 

Take heart. Do not be afraid. God's Word is the light in this dark world. In it there is hope, truth, and grace freely given. Do not hesitate to come to Jesus. No one knows the day or hour they may perish. Don't wait. He's there for you.







Monday, January 14, 2013

Spinach Roll Ups

Meatless Monday is here again and have I got a yummy recipe for you all!

These Spinach Roll Ups are delicious and healthy. I've made these for several different people, and they've all been surprised at how tasty spinach can truly be.











Jacki's Spinach Roll Ups (makes 10)

Ingredients

5 oz fresh or frozen spinach
15 oz ricotta cheese
10 lasagna noodles
1 egg
2 tsp garlic powder
8 oz Italian cheese blend (I used shredded provolone, mozzarella, and Parmesan) 
1 jar of your favorite tomato sauce

Instructions

1. Preheat the oven to 350 F 
2. Cook lasagna noodles according to package instructions
3. Chop spinach (if desired, you can put in a food processor or blender with a little water to get it very fine)
4. In a bowl combine egg, ricotta cheese, 2 oz shredded cheese, garlic powder, and spinach 
5. Place a heaping tablespoon of the ricotta mixture onto one noodle at a time. Make sure the ricotta mixture covers the whole noodle (it does not need to be a thick layer). Roll up the noodle and place  it into a glass baking dish. Repeat with the remaining noodles.
6. Once all of the noodles have been completed, cover them with sauce and the remaining shredded cheese
7. Bake for 40-50 minutes (depending on how brown you like your cheese, you can cover the dish with foil or a cookie sheet for the first 30 minutes)
8. Eat and enjoy!


Monday, January 7, 2013

Eggplant Lasagna

I love lasagna. We eat it a lot in our house. I was getting tired of our meatless dish always being Mexican inspired, so I decided to switch things up a bit by making eggplant lasagna.

I've made eggplant parmigiana before and although it was delicious, it was entirely too much work! This recipe is very easy, takes a few ingredients, and is absolutely tasty!

 Step 1: Rinse and peel 1 large eggplant
 Step 2: Lay sliced eggplant on pans and sprinkle salt
 Step 3: Let eggplant "sweat" for 30 minutes
Step 4: Rinse excess salt and begin layering ingredients in 9x13 glass baking dish
Step 5: Top with cheese (and foil) and bake at 400 degrees F for 1 hour*


Step 6: Eat and enjoy!
*Depending on how thick you slice your eggplant, you may need to bake it for a longer period of time. If you slice your eggplant 1/4 inch or less, 1 hour is sufficient. If you slice it thicker you will need to bake it for more than 1 hour. 

Jacki's Eggplant Lasagna

You will need:
1 large eggplant
15 oz ricotta cheese
8 oz shredded Italian blend cheese (I used mozzarella, provolone, and Parmesan mixture)
Your favorite pasta sauce (I like the Newman's Own varieties)

You could also add:
Spinach
Zucchini
Squash

I usually add spinach to mine, but I didn't have any on hand this time.

Instructions:
1. Peel the eggplant and cut off the ends.
2. Slice the eggplant lengthwise in 1/4 inch thick slice
3. Lay slices on baking sheets and sprinkle generously with salt
4. Let eggplant "sweat" for 30 minutes
5. Rinse excess salt (quickly so the eggplant does not soak in too much water)
6. Layer ingredients into a glass baking dish
7. Top with shredded cheese and cover with foil (I use a cookie sheet instead of foil)
8. Bake at 400 F for 60 minutes (you can remove the foil after 45 minutes if desired)
9. Eat!

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