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!

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!

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:)!

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:

Dough Recipe

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!

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. 

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.

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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.

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!:)

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!

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!

White Bean and Tomato Enchiladas

Meatless Monday comes again! This recipe is a nice blend of beans, cheese, and tomatoes! I made my own enchilada sauce and the husband and son loved it.

Ingredients

Enchiladas:

10 Whole Wheat Tortilla Shells

4 oz dry White (Navy) Beans (or 1 can drained)*

4 oz dry Chickpeas (or 1 can drained)*

1 cup Cherry Tomatoes (or Roma)

1/4 cup chopped Onion

2 cloves Garlic, minced

1/4 tsp Cumin

1/2 tsp Chili Powder

1/4 tsp Salt

1/4 ground Black Pepper

*If using dry beans, soak overnight before using

Sauce:

1 cup Milk (2% or whole)

1 cup shredded Cheddar Cheese

1/2 cup Salsa of your choice

Optional Toppings:

Sour Cream

Avocado

Lettuce

Instructions

1. Saute onion and garlic in olive oil for 2-3 minutes, or until caramelized

2. Add beans, tomatoes and spices - cook over medium heat for 10 minutes

3. Spoon bean mixture into tortilla shells

4. Roll and place in glass baking dish

5. Top with enchilada sauce and shredded cheese

6. Bake at 350 F for 30 minutes

7. Enjoy!

Beans, Beans, they're good for your heart...

You know the rest:)

So, I mentioned in an earlier post that we are going meatless more often to save on our grocery budget. It's actually been pretty fun! I've come to love BEANS! And although most people think of them as a "gassious" food, they are chock full of healthiness and heartiness! 

Read here for more information on the benefits of beans!

Needless to say, what started as "Meatless Mondays" has now become "Meatless Most Days!" Surprisingly, my hubby doesn't mind a bit! 

Here's a recent recipe I threw together...literally. It turned out quite delicious!

Jacki's Taco Soup

I know it doesn't look that great, but it's so healthy it's ridiculous:)

8 oz Dry Lentils*

8 oz Dry Kidney Beans* (or black beans - can used canned as well)

2 Carrots diced

2 Celery Stalks diced

2 Garlic Cloves minced

15 oz can Diced Tomatoes

3 cups Vegetable Stock

3 cups Water

4 Tbsp Homemade Taco Seasoning

(or two packets of the store bought kind)

*Make sure you rinse, inspect, and clean your dry beans before putting them in the crockpot.

For kicks, when serving add:

Tortilla Chips

Cheddar Cheese

Plain Yogurt (or sour cream)

1. In crockpot, add all ingredients and stir. Cook on low for 4-6 hrs.

2. Dish into bowls and top with cheddar cheese, a dollop of plain yogurt, and tortilla chips. 

3. EAT and enjoy! You'll have enough leftovers for tomorrow - woohoo!

Cold and Cough Home Remedies...

Yesterday I started coughing. It's that time of year!  I ate an entire clove of garlic (covered in honey to make it easier to go down:) and sipped on some lemon water all day. Today I made a tea with nettles, yarrow, and slippery elm. I had Tyndale drink some of this tea too - he likes it! I'm already feeling a little better.

Later today I will be making a "garlic lemonade" to help fight off whatever virus I'm coming down with in my chest/throat.

Garlic is a natural antibiotic that is best eaten raw (for the purpose of fighting illness). Garlic can also be used as a great prevention for colds (I should have done this before I got this cold:)!

Garlic Lemonade

2 garlic cloves, minced

4 cups boiling water

1 lemon (to squeeze)

honey, to taste

1. Mince garlic cloves until very fine

2. Pour 4 cups of boiling water over the cloves (I use a tea pot to steep them) and let stand for 30 min

3. Strain garlic

4. Squeeze the juice of 1 lemon into garlic liquid

5. Add honey to taste (honey is good for coughs too!)

Enjoy! You can also add a peppermint leaf to steep with the garlic if you'd like!

Do you have any home remedies for cold/cough season that you can share? Please do!