Hi all/new to group/posted 8 week vegetarian menu plan in files

[Guest guest]

Hi everyone-

 

I'm interested in organizing/simplifying and recently worked on a 8

week menu plan that is posted in files. It is fairly kid friendly and

uses some crock pot cooking and soup once a week. I just planned

dinners with the thought that leftovers would serve as lunches and

breakfasts would be the usual variety of cereal/fruit. For the

shopping lists I just took the ingredients lists that can then be

checked off before shopping. It is fairly easy to redo parts of the

lists to add/or delete favorite recipes and is a work in progress. It

is in Word.

 

I dealing with twin infants and two school aged boys that are fairly

picky-one pretty much only likes anything that looks like a hot dog.I

realized recently that our diet had tended towards what they like, and

frankly I'm tired of " kid food " . They really like the idea of getting

to choose the meal on Mondays (although my husband and I can opt for

last weeks left overs or a veggie burger on those days)

 

I have been mainly vegetarian for over ten years, but have occasionally

eaten chicken or fish, recently during my pregnancy I developed

gestational diabetes from the stress of twins and was experimenting

with keeping the sugar levels down. I found that fruits and carbs made

the levels shoot up and greens and veggies, and proteins like chicken,

and garbanzos helped keep it lower. I have since tried to keep my

protein higher than what I was eating previously, but am trying to do

it without meat that I really don't like to eat.

 

I look forward to getting more good tips in this group.

 

Saundra

[Guest guest]

Looks good but I did not see any recipe instructions on the meals.

It looks like you have a real good variety of food.

Thanks for the post,

uw_squirrel

 

, " ardnuas64 " <saundra@t...>

wrote:

> Hi everyone-

>

> I'm interested in organizing/simplifying and recently worked on a 8

> week menu plan that is posted in files. It is fairly kid friendly

and

> uses some crock pot cooking and soup once a week. I just planned

> dinners with the thought that leftovers would serve as lunches and

> breakfasts would be the usual variety of cereal/fruit. For the

> shopping lists I just took the ingredients lists that can then be

> checked off before shopping. It is fairly easy to redo parts of the

> lists to add/or delete favorite recipes and is a work in progress.

It

> is in Word.

>

> I dealing with twin infants and two school aged boys that are

fairly

> picky-one pretty much only likes anything that looks like a hot

dog.I

> realized recently that our diet had tended towards what they like,

and

> frankly I'm tired of " kid food " . They really like the idea of

getting

> to choose the meal on Mondays (although my husband and I can opt

for

> last weeks left overs or a veggie burger on those days)

>

> I have been mainly vegetarian for over ten years, but have

occasionally

> eaten chicken or fish, recently during my pregnancy I developed

> gestational diabetes from the stress of twins and was experimenting

> with keeping the sugar levels down. I found that fruits and carbs

made

> the levels shoot up and greens and veggies, and proteins like

chicken,

> and garbanzos helped keep it lower. I have since tried to keep my

> protein higher than what I was eating previously, but am trying to

do

> it without meat that I really don't like to eat.

>

> I look forward to getting more good tips in this group.

>

> Saundra

[Guest guest]

Hi Michael-

 

 

Here are some of the recipes, you have a good point, some are easy to

figure from the ingredients list some not. These are generally ovo-

lacto.

 

---Crock Pot Macaroni and Cheese

Serves 8

16ounces elbow macaroni, cooked and drained

2 12 oz. can evaporated milk

2 1/2 cups milk

4 eggs

4-8 cups shredded Cheddar cheese, divided

2 teaspoon salt

1 teaspoon black pepper

 

Place the cooked macaroni in a slow cooker that has been coated with

nonstick vegetable spray. Add the remaining ingredients except 1 cup of

the cheese; mix well. Sprinkle with remaining 1 cup cheese, then cover

and cook on the Low setting for 5 to 6 hours, or until the mixture is

firm and golden around the edges. Do not remove the cover or stir until

the macaroni has finished cooking.

 

Cabbage and Rice Casserole

 

1 pkg. Yves Veggie Cuisine Original Veggie Ground Round (or 1 lb frozen

tofu crumbled)

2 Tbs. (30 ml) oil (canola, olive or sunflower)

2 medium onions, chopped

4 garlic cloves, minced

1 19 fl. oz./540 mL tin Mexican Stewed Tomatoes

3 Cups (750 ml) tomato juice

1/2 tsp. (3 ml) salt

1/2 tsp. (3 ml) coarse black pepper

1 Tbs. (15 ml) chili powder

1 114 Ml tin chopped green chilies, drained

1/2 Cup (125 ml) uncooked long grain rice

4 Cups shredded cabbage (about 1/2 1 L medium cabbage)

fat-free sour cream (optional)

 

 

Preheat oven to 350 F.(180 C). Heat oil in a large Dutch oven until

hot. Add onions and garlic. Sauté for 3-4 minutes. Add stewed tomatoes,

tomato juice, salt, pepper, chili powder, chilies and rice. Reduce

heat to medium and cook for 5 minutes. Remove from heat. Add crumbled

Veggie Ground Round and shredded cabbage. Mix well. Transfe mixture to

a 9 " x 13 " (23 x 30 cm) shallow baking dish. Spread mixture evenly and

cover with foil. Bake for 1 hour. Remove foil and bake another * hour.

Serve with dollops of fat-free sour cream on top if desired. Serves 4

- 6.

 

Eggplant Parmigiana

 

1 large eggplant, about 1 1/2 pounds

2 eggs/substitute, beaten

1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2 tsp.

pepper

oil

1 can (15 oz.) tomato sauce

1 tsp. basil

1/2 tsp. oregano

1 lb. mozzarella cheese, sliced

1/2 C. grated Parmesan cheese

 

Wash eggplant and cut crosswise in 1/2-inch slices. Dip into eggs,

coat with bread crumbs, place on platter and chill 1/2 hour. Heat

about 1/8-inch oil in skillet. Fry eggplant on both sides until

golden and crisp. Drain on paper towel. Heat tomato sauce, basil

and oregano in small saucepan. Spread a third of the sauce in

greased 12 x 8 x 2-inch or other shallow baking dish. Layer half

the eggplant, half the mozzarella, a third of the sauce and half

the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven

until hot and bubbly, about 30 minutes. Makes 6 servings.

 

Stuffed Peppers and Tomatoes

 

3 large yellow peppers

3 large ripe tomatoes

whole wheat bread crumbs

 

stuffing:

2 cups cooked rice

1 cup cooked wheat berries

* cup chopped scallions

1 large carrot, peeled and grated

1 can (14 oz) artichoke hearts, drainedand chopped

dressing:

* cup olive oil

1 Tablespoon grated lemon peel

3 Tablespoons lemon juice

1teaspoon salt

1* teaspoon pepper

2 cloves garlic, minced

 

Mix dressing ingredients and stuffingingredients. Refrigerate

overnight to

allow flavors to mingle. halve the peppers and tomatoes, leaving pepper

stems on. This will help themhold their shape while baking. Scoopout

the insides of the vegetables.

Arrange the empty veggies in anoven-safe baking dish. Fill each tomato

and pepper half withthe stuffing. Top with bread crumbs. Cover baking

dish with aluminum foil

and bake 30-35 minutes or until hot through but not soggy.

Serves 6.

 

Pumpkin and Black Bean Soup

 

2 tablespoon extra-virgin olive oil, 1 turn of the pan

1 medium onion, finely chopped

3 cups canned or packaged vegetable stock, found on soup aisle

1 can (14 1/2 ounces) diced tomatoes in juice

1 can (15 ounces) black beans, drained

2 cans (15 ounces) pumpkin puree (found often on the baking aisle)

1 cup heavy cream

1 tablespoon curry powder, 1 palm full

1 1/2 teaspoons ground cumin, 1/2 palm full

1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

Coarse salt

20 blades fresh chives, chopped or snipped, for garnish

 

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin

puree. Stir to combine ingredients and bring soup to a boil. Reduce

heat to medium low and stir in cream, curry, cumin, cayenne and salt,

to taste. Simmer 5 minutes, adjust seasonings and serve garnished with

chopped chives.

Hope this helps some. I hope to get the recipes all on a list,

especially after trying out the ones the kids like as keepers.

 

Saundra

[Guest guest]

Thanks for the recipes. I look forward to trying them out! Most are

easy to figure out like you say but I have certain limitations like

being a single guy who hardly ever cooked more than canned soup and

being a somewhat new vegetarian:)

I am very interested in trying out new meals because I am getting

tired of eating burritos and pasta over and over again.

Thank again,

michael

 

, " ardnuas64 " <saundra@t...>

wrote:

> Hi Michael-

>

>

> Here are some of the recipes, you have a good point, some are easy

to

> figure from the ingredients list some not. These are generally ovo-

> lacto.

>

> ---Crock Pot Macaroni and Cheese

> Serves 8

> 16ounces elbow macaroni, cooked and drained

> 2 12 oz. can evaporated milk

> 2 1/2 cups milk

> 4 eggs

> 4-8 cups shredded Cheddar cheese, divided

> 2 teaspoon salt

> 1 teaspoon black pepper

>

> Place the cooked macaroni in a slow cooker that has been coated

with

> nonstick vegetable spray. Add the remaining ingredients except 1

cup of

> the cheese; mix well. Sprinkle with remaining 1 cup cheese, then

cover

> and cook on the Low setting for 5 to 6 hours, or until the mixture

is

> firm and golden around the edges. Do not remove the cover or stir

until

> the macaroni has finished cooking.

>

> Cabbage and Rice Casserole

>

> 1 pkg. Yves Veggie Cuisine Original Veggie Ground Round (or 1 lb

frozen

> tofu crumbled)

> 2 Tbs. (30 ml) oil (canola, olive or sunflower)

> 2 medium onions, chopped

> 4 garlic cloves, minced

> 1 19 fl. oz./540 mL tin Mexican Stewed Tomatoes

> 3 Cups (750 ml) tomato juice

> 1/2 tsp. (3 ml) salt

> 1/2 tsp. (3 ml) coarse black pepper

> 1 Tbs. (15 ml) chili powder

> 1 114 Ml tin chopped green chilies, drained

> 1/2 Cup (125 ml) uncooked long grain rice

> 4 Cups shredded cabbage (about 1/2 1 L medium cabbage)

> fat-free sour cream (optional)

>

>

> Preheat oven to 350 F.(180 C). Heat oil in a large Dutch oven until

> hot. Add onions and garlic. Sauté for 3-4 minutes. Add stewed

tomatoes,

> tomato juice, salt, pepper, chili powder, chilies and rice. Reduce

> heat to medium and cook for 5 minutes. Remove from heat. Add

crumbled

> Veggie Ground Round and shredded cabbage. Mix well. Transfe

mixture to

> a 9 " x 13 " (23 x 30 cm) shallow baking dish. Spread mixture evenly

and

> cover with foil. Bake for 1 hour. Remove foil and bake another *

hour.

> Serve with dollops of fat-free sour cream on top if desired.

Serves 4

> - 6.

>

> Eggplant Parmigiana

>

> 1 large eggplant, about 1 1/2 pounds

> 2 eggs/substitute, beaten

> 1 1/2 C. fine dry bread crumbs, mixed with 3/4 tsp. salt and 1/2

tsp.

> pepper

> oil

> 1 can (15 oz.) tomato sauce

> 1 tsp. basil

> 1/2 tsp. oregano

> 1 lb. mozzarella cheese, sliced

> 1/2 C. grated Parmesan cheese

>

> Wash eggplant and cut crosswise in 1/2-inch slices. Dip into eggs,

> coat with bread crumbs, place on platter and chill 1/2 hour. Heat

> about 1/8-inch oil in skillet. Fry eggplant on both sides until

> golden and crisp. Drain on paper towel. Heat tomato sauce, basil

> and oregano in small saucepan. Spread a third of the sauce in

> greased 12 x 8 x 2-inch or other shallow baking dish. Layer half

> the eggplant, half the mozzarella, a third of the sauce and half

> the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven

> until hot and bubbly, about 30 minutes. Makes 6 servings.

>

> Stuffed Peppers and Tomatoes

>

> 3 large yellow peppers

> 3 large ripe tomatoes

> whole wheat bread crumbs

>

> stuffing:

> 2 cups cooked rice

> 1 cup cooked wheat berries

> * cup chopped scallions

> 1 large carrot, peeled and grated

> 1 can (14 oz) artichoke hearts, drainedand chopped

> dressing:

> * cup olive oil

> 1 Tablespoon grated lemon peel

> 3 Tablespoons lemon juice

> 1teaspoon salt

> 1* teaspoon pepper

> 2 cloves garlic, minced

>

> Mix dressing ingredients and stuffingingredients. Refrigerate

> overnight to

> allow flavors to mingle. halve the peppers and tomatoes, leaving

pepper

> stems on. This will help themhold their shape while baking.

Scoopout

> the insides of the vegetables.

> Arrange the empty veggies in anoven-safe baking dish. Fill each

tomato

> and pepper half withthe stuffing. Top with bread crumbs. Cover

baking

> dish with aluminum foil

> and bake 30-35 minutes or until hot through but not soggy.

> Serves 6.

>

> Pumpkin and Black Bean Soup

>

> 2 tablespoon extra-virgin olive oil, 1 turn of the pan

> 1 medium onion, finely chopped

> 3 cups canned or packaged vegetable stock, found on soup aisle

> 1 can (14 1/2 ounces) diced tomatoes in juice

> 1 can (15 ounces) black beans, drained

> 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)

> 1 cup heavy cream

> 1 tablespoon curry powder, 1 palm full

> 1 1/2 teaspoons ground cumin, 1/2 palm full

> 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand

> Coarse salt

> 20 blades fresh chives, chopped or snipped, for garnish

>

> Heat a soup pot over medium heat. Add oil. When oil is hot, add

onion.

> Saute onions 5 minutes. Add broth, tomatoes, black beans and

pumpkin

> puree. Stir to combine ingredients and bring soup to a boil. Reduce

> heat to medium low and stir in cream, curry, cumin, cayenne and

salt,

> to taste. Simmer 5 minutes, adjust seasonings and serve garnished

with

> chopped chives.

> Hope this helps some. I hope to get the recipes all on a list,

> especially after trying out the ones the kids like as keepers.

>

> Saundra