Here you are again, it’s 3:15 pm and you forgot to thaw out “meat” for dinner. Ugh! Anyone else ever have this problem? Well, I may have a few solutions for you. Today, I am going to give direction and recipe for 5 meatless meals. My family has eaten all these meals and, believe it or not, they give all 5 “thumbs up”! Even my pickiest 7 year old.
Broccoli & Cheese Frittata
Onion Soup Casserole
Spinach & Artichoke Cheesy Penne
Yummy Bean Pizza
Mushroom & Broccoli Rotini
Broccoli & Cheese Frittata
This is a great way to start your day! Cutting the potatoes takes an extra few minutes but well worth the extra time on this one.
To the Grocery Store 1 large red potato, cubed (1 1/2 C) 1/4 – 1/2 C onion, chopped finely 2 C frozen broccoli florets, prepared according to package instructions 1 1/2 – 2 C cheddar cheese 5 large eggs 1 C milk 2 tsp minced garlic 1/4 tsp salt 1/4 tsp paprika Directions:
- Preheat oven, 400 degrees.
- Using oven safe skillet, saute’ potatoes and onions on med-high (frequently stirring) until potatoes are tender (approx 11 – 13 min). Put garlic in, with potatoes and onions, about half way thru this potato tenderizing process.
- While this is going on, whisk eggs, milk, paprika and salt until light and frothy.
- Place broccoli over potatoes & onions.
- Evenly distribute cheese over broccoli.
- Pour eggs, milk & spices over cheese. Jiggle the pan to be sure egg mixture seeps thru the whole recipe.
- Leave on stovetop (med heat) until bottom to middle begins to set up. This may take up to 10 minutes.
- Place skillet in oven for about 15 to 20 minutes or until it is completely set up.
Onion Soup Casserole
This recipe came to a surprise to me. My children don’t especially like onions but this recipe they truly ate!
1. Preheat oven 350 degrees.
2. Saute’ onions in butter, med to med-low heat, until tender.
3. Mix in flour & salt.
4. Once this is mixed in, pour in bouillon and sherry mixture. stir until thickens and begins to bubble.
5. Once thickened, pour into bottom of 9×13 glass baking dish.
6. Layer buttered slices of french bread over onion mixture.
7. Cover french bread with swiss cheese slices.
8. Place baking dish in oven on lowest rack until cheese is bubbling and brown (approx 15 min).
Spinach & Artichoke Cheesy Penne
If you know me, you know I really like anything with spinach & artichoke. To me, this recipe is a little bit of heaven. Bonus: it takes no time at all!
Yummy Bean Pizza
We LOVE pizza in this house… and that’s an understatement but sometimes I like to mix things up a little bit. This might be a good recipe for someone who doesn’t like tomato sauce but still wants to enjoy some ‘za. To the Grocery Store 1 can of white beans, drained and rinsed (I used Bush’s Great North) 1 tsp minced garlic 2 Tbs Miracle Whip 1/4 tsp each (or to your liking) italian seasoning, salt & pepper 1 pre-cooked pizza crust (I used Boboli) EVO shredded mozzarella or pizza cheese basil (chopped or dried) Directions:- Preheat oven to 450 (look at crust directions).
- Puree beans, garlic and mayo. This is your “sauce”.
- Lightly brush your crust with EVO.
- Layer your “sauce” onto the pizza crust.
- Spread shredded cheese over bean mixture and top with basil (to your liking)
- Bake in oven until cheese is bubbling and crust is browning, approx 12-14 min.
FYI: This made enough “sauce” for two pizza crusts or a very thick layer on one. Next time I will probably use it on two but this was still very good.
Mushroom & Broccoli Rotini
Now this recipe ends up looking, and tasting, fabulous! I was pleasantly surprised at how filling it was. This one is going to be a regular in our kitchen.
To the Grocery Store 16 oz pkg. frozen broccoli florets, steamed and drained 6 oz chopped baby bella mushrooms 2 – 3 Tbs EVO 5 tsp minced garlic 3/4 C milk (preferably whole milk) couple pinches of dried thyme (maybe 1/4 tsp?) 1 12 oz box rotini (I used 2x protein, Ronzini) 1/2 – 1 C shredded parmesan Directions:
- Prepare pasta as directed on package. Drain.
- Steam broccoli as directed on package. Drain.
- Heat EVO in large skillet over med-high heat. Saute’ mushrooms until tender.
- Add garlic and broccoli, saute’ together for another min or so.
- Pour in milk & add in thyme.
- Bring to a boil.
- Add prepared pasta and 1/2 of parmesan to skillet, toss.
- Turn down to med heat and continue cooking until well mixed and cheese is melting (only take a min or two).
- Transfer to large bowl for serving and sprinkle with remaining parmesan.
Written By: Lori. Lori has 3 kiddos that keep her insanely busy but she still finds time to be a fantastic cook, a fabulous photographer and an awesome Christian woman!