That's easy - pasta with kale and breadcrumbs. It's really surprising what a great combination this makes.
05/10/2012 - 4:27pm
Sautee garlic in extra virgin olive oil...add a can of diced tomatoes, some pitted Kalamata olives, chopped up roasted red peppers, and a can of rinsed chickpeas or Cannellini beans. Prepare pasta or GF pasta according to directions on package...during last 30 seconds of boiling pasta, add 3 or 4 cups of washed, chopped spinach to the boiling pot of pasta...mix into the pasta water for 30 seconds, turn off heat and drain. Toss pasta with olive oil and fresh, crushed garlic. Now, toss it ALL together and enjoy!
05/10/2012 - 6:33pm
My favorite quick, meatless weeknight dinner is an Eating Well recipe! Skillet Gnocchi with Chard and White Beans. It is quick, easy and I usually have all the ingredients on hand - especially if I substitute baby spinach for the chard. It is delicious and the whole family enjoys it.
05/10/2012 - 7:09pm
I like to make quick-cooking brown rice and steamed veggies, along with sides of grilled tofu and seasoned black beans. This makes for a very tasty after-work dinner. Best of all, it's so nutritious - filled with protein and fiber!
05/10/2012 - 11:03pm
Pasta of course! Whatever vegtables I have on hand make up a simple sauce (homemade canned tomatoes if needed) served over organic/whole grain pasta, sprinkle on some parmesean cheese and add a quick salad to complete the meal. I love to make this the night before I am planning on going to the market - makes room for more fresh veggies~!
05/11/2012 - 11:10am
My boyfriend and I like to use our rice cooker (and the quick rice option) to cook up so brown rice (I add a dash of low sodium soy sauce to the water). While the rice is cooking, I'll saute up some veggies, like red peppers, zucchini and onions. Mix the rice and veggies together and add your own sauce (I prefer soy sauce, but my boyfriend likes sriracha or salsa).
05/11/2012 - 11:12am
Pasta of course! Whatever veggies I have on hand go into a simple sauce (homemade canned tomoatoes if needed) served over organic/whole grain pasta. Sprinkle with farmers or parmesean cheese, add a quick salad to complete the meal. I love to do this the night before I plan to go to the market - makes room for the fresh veggies!
05/11/2012 - 11:19am
The 30 minutes or under rule I have includes washing dishes, since I don't have a dish washer. It also includes no chopping or prep work. That leaves wonderful soups, chilis and quesadillas. My children have always loved hot and sour soup. I make it with boxed mushroom broth, sliced mushrooms, already cubed tofu and a bag of mung bean sprouts. The appropriate spices, of course. I serve this with Morningstar Farm's bacon, egg and cheese biscuits, microwaved in a paper towel. One soup pot and three soup bowls to wash. Another of my children's favorites; frozen diced onions and green peppers, bagged sharp cheddar cheese, jarred pimentos equals a great quesadilla! Add bagged salad greens and favorite dressing on the same plate. When I make chili, I always serve it with instant brown rice. I still have one pot to wash, though. I make extra rice, and put the rice and bowl in the fridge. The next day, I add bagged pepper jack cheese, eggs and corn to the rice and pop this into a freezer friendly casserole, which goes into the oven. Voila! Leftovers in the freezer in the same casserole dish. My children have always cooked with me because these made up recipes are child friendly. My children have learned a repertoire of easy vegetarian meals, so this way of eating is natural to them. They are also learning quick and healthy ways to cook, a necessary skill in this day and age.