MEATLESS MONDAY EXPERIMENT

I do not intend to become a vegan. I believe most
foods eaten in moderation is "OK". I want to eat 
balance meals that have lean meat, veggies, and 
fruit. I thought I would try to have one meat free
meal per day. If my plan works out, I’ll eventually
try meatless Mondays too.

I tried to choose my veggies according to what's
available when I go to the grocery store. I prefer
fresh but some days the veggies look bad whether
they're organic or not. I read the labels when I
choose frozen or canned.  I avoid the high sodium
and  artificial preservatives.

VEGGIE OPTIONS

ALRIGHT= FRESH PICKED CANNED
BETTER= FRESH PICKED FROZEN 
BEST= ORGANIC FRESH OR FROZEN

CHECK OUT THIS VIDEO FROM LIVING WELL NETWORK

 ORGANIC VS NON-ORGANIC VEGGIES

VEGGIE BREAKFAST PIE

1/2 C mushrooms, sliced
1 medium onion, chopped
1 small green pepper, chopped
1 C cheddar cheese, shredded
3/4 c baking mix
1 1/2 C milk
 3 eggs
1 tsp  salt
1/4 tsp  pepper


Preheat the oven to 375  degrees  Grease a 10" pie plate 
Add mushrooms, onion, green pepper, and cheese to pie
plate. Spread veggies evenly.
 
In bowl, mix the baking mix, milk, eggs, salt and pepper.
Pour on top of the veggies.

Bake  35 minutes or until knife inserted in center comes
out clean.   Let stand 5 minutes before serving.

CROCK POT LENTILS WITH  VEGGIES

2 C dried lentils, sorted and rinsed
2 -14 1/2 oz  low sodium vegetable broth
1/2 tsp  salt
1/4  tsp  pepper
16 oz  frozen mixed broccoli, cauliflower and carrots, thawed 

Mix lentils, broth, salt and pepper in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat  2 hours or 

until lentils are tender. Stir in vegetables and cook

30 additional  minutes or until vegetable are tender.

TIP: CAN TRY OTHER MIXED VEGGIE COMBINATIONS

 

 
SQUASH MEDLEY #1


3 medium squash, thick sliced
1 small onion, thick sliced 
4 oz can,  slice mushrooms
1/2 tsp salt
1/4 tsp pepper
1/4 C water
1 T butter

In a pot, add squash, onions,  mushrooms, salt,
and  pepper. Cover and bring to a boil then let
simmer 5 minutes or until crisp tender. Add the
butter and mix well.





TIP: CAN SUB ONE  SQUASH FOR ONE SLICED MEDIUM ZUCCHINI

SQUASH MEDLEY #2



3 medium squash, sliced
1 small onion sliced 
4 oz can, slice mushrooms
1/2 tsp salt
1/4 tsp pepper
2 T butter


In skillet melt butter. Add veggies and saute on 
medium heat until both sides are golden brown. 
Add salt and  pepper and mix well.

SQUASH MEDLEY #3


2 medium squash, sliced horizontal
1 medium zucchini, sliced horizontal
1 medium onion, thick sliced
4 oz can, slice mushrooms
1 T oil
1/2 tsp  Creole seasoning or seasoned salt

Heat grill pan on medium heat.  While grill pan is
heating, toss veggies with oil and creole seasoning.
Grill veggies  until crisp tender.  Transfer the grilled 
veggies to serving dish.

QUICK VEGGIE LASAGNA

9 lasagna noodles, cooked, drained
large jar chunky pasta sauce with garden vegetables
1 tsp Italian seasoning
8 oz bag shredded mozzarella cheese
1 C grated parmesan cheese


Preheat oven 350 degrees. Grease 9 x 13 baking dish.
Add spice to pasta sauce and mix well. 

Make 3 layers in this order:
3 noodles, sauce, mozzarella,
and sprinkle of parm cheese

Bake 30 minutes or until cheese has melted and
sauce is bubbly.

TIP: 
LARGE JAR OF PASTA SAUCE= 24-32 OZ
I CAN'T KEEP UP WITH SIZE ADJUSTMENTS

USE 1 TSP BASIL OR OREGANO IF NO ITALIAN SEASONING 

QUICK VEGGIE SOUP

14 oz can low sodium chicken broth
14 oz can mixed vegetables, undrained
4 oz can tomato sauce
1 C  slaw mix with carrots
1/4 C macaroni shells
1 large bay leaf


In large pot add broth, bay leaf, slaw mix and shells. 
Bring to boil and simmer until 7 minutes. Add veggies
and tomato sauce. Stir and mix well. Simmer 5 minutes.
Remove bay leaf before serving.