Greek Quesadillas (Make It!!!)

Overview
Light, refreshing and filling! These Greek inspired quesadillas are loved by all without a lot of work!

Recipe Source
Meaty found this recipe on bettycrocker.com: http://www.bettycrocker.com/recipes/greek-quesadillas/96d9e528-53cf-4dfd-bfc5-e0d8d7a9985c?sc=Vegetarian Dinner Recipes&term=Vegetarian Dinner &itemId=fc1c8a08-2ef9-4000-88d2-5201efc7a2c2

Recipe

Dipping Sauce                               

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)                                           

1 tablespoon chopped fresh dill weed                                     

1 teaspoon extra-virgin olive oil                                        

1 teaspoon lemon juice                                     

1 clove garlic, finely chopped

Quesadillas                            

1 cup crumbled feta cheese (4 oz)       

1 can white beans (rinsed and drained)                                  

1 cup shredded mozzarella cheese (4 oz)                                         

1 small cucumber, peeled and diced (1 cup)                                           

1 large tomato, finely chopped (1 cup)                                      

1/2 cup chopped pitted kalamata olives (or a can of chopped black olives, drained)                                    

1/8 teaspoon salt                                          

1/8 teaspoon pepper

1 package of Whole Grain tortillas.

In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, beans, tomato, olives, salt and pepper.

Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner.(Meaty used our Quesadilla Maker!)

Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Complete Protein=  Beans + Whole Grain Tortillas.

Reviews

Veggie, Meaty, Baby- This recipe is already in the dinner rotation and loved by all! Meaty makes his without cucumber (he is anti-cucumber). Veggie makes hers with black olives instead of kalamata olives. Baby eats what we give him when we serve this meal, every time! It's a homerun and full of everything good!

Veggie, Meaty, Baby! wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Italian Vegetable Beef Soup (Make It!)

Overview
Minestrone soup made easy!

Recipe Source
Meaty found this recipe at: http://www.readyseteat.com/recipes-Italian-Vegetable-Beef-Soup-5466.html

Recipe

- 3/4 Pound Lean Ground Beef (or 1 Can of Beans, rinsed and drained- Veggie Version)

- 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained

- 3-1/2 cups water

- 1-1/2 cups frozen Italian-style vegetable blend

- 1/2 cup whole grain pasta, uncooked

- 2 tablespoons balsamic vinegar

- 4 teaspoons dry sodium free chicken bouillon ( or veggie bouillon- Veggie Version)

- 1/2 teaspoon garlic powder

1. Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
2. Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.

Complete Protein=  Ground Beef (Meaty Version)

Complete Protein=  Whole Grain Pasta + Beans (Veggie Version)

Reviews

Veggie-  This dish is easy, hearty, and tasty...perfect for a cool winter night! All the Minestrone Recipes I have loved and made are so time intensive. This little dish has all the flavor of a good minestrone soup in hardly any time at all!

Meaty- ,Meaty loved this dish so much, this is its second time in the dinner rotation! The first time he made this recipe, he made the Veggie Version. The second attempt he made half the recipe with beef and the other half of the recipe Veggie. After giving both a try, he said that he actually like the Veggie version (loaded with beans) better than the beef version. He felt that the beef muddled the flavors of the herbs and the balsamic. He said in this case, beef did not make this recipe better; beans did!

Baby-  Baby (18 months) has enjoyed this dish every time it has been made and served. To get him interested in soup (he tends to like neat finger foods and is a apprehensive of soupy meals), we toss a couple oyster crackers or whole grain gold fish on top. The crackers usually get him to dive right in and start eating.

Veggie, Meaty, Baby! wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Mini Chicken Pot Pies (Worth a Try.)

Overview

These cute little mini meals taste like Thanksgiving dinner in a pot pie.

Recipe Source
Meaty found this recipe at Food Network: http://www.foodnetwork.com/recipes/sandra-lee/mini-chicken-pot-pies-recipe/index.html

Recipe

1/3 cup chicken broth

8 ounces frozen mixed vegetables (corn, peas, carrots)

2 (10-ounce) cans chicken breast, drained

1/2 can cream of celery soup

3/4 Teaspoon of Italian Seasoning

1/4 Tablesoon Garlic Salt

1/4 cup butter, melted

5 sheets phyllo dough

Pepper

Special Equipment: 12 oven-safe demitasse (espresso) cups, pastry brush- (Meaty used a mini-loaf pan. Recipe made 6 pot pies.)

Preheat oven to 375 degrees F.

Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.

Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.

To re-heat:
Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 mintes.

Complete Protein=  Chicken

Reviews

Veggie-  I was not a huge fan of this dish. Meaty made a couple of pot pies without the chicken for me. The seasoning reminded me of Stove Top Stuffing which I like, but the insides of the pot pie were a bit salty for my liking and overly mushy. I'd be open to trying them again loaded with more vegetables and beans, beans, beans!

Meaty- Meaty LOVED the pot pies. He liked the combination of meat, vegetables and the lightness of the phyllo dough. He purchased and used chicken thigh meat (instead of canned chikcen). He cooked two chicken thighs on the stove top and diced the chicken before filling the pot pies.

Baby- Baby (18 months) had a bad day and didn't eat anything for dinner except a banana. He tried a bite of the pot pie, but didn't have much interest in anything that night. Meaty ate the remaining pot pies too quickly before we could do family leftovers.

Veggie, Meaty, Baby! wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Tomato, Basil and Cheese Baked Pasta (Make It!!!)

Overview
This recipe is an easy, fancy, and yummy version of classic pasta and sauce! Buon Appetite!

Recipe Source 
There is something about chopping fresh basil leaves and slicing fresh mozzarella that make me feel like an Italian chef! I came across this recipe by typing 'kid-friendly" in the search bar on the food network website. http://www.foodnetwork.com/recipes/rachael-ray/tomato-basil-and-cheese-baked-pasta-recipe/index.html It is a Rachel Ray recipe, and, of course I jazzed it up a bit to make this Veggie Mama happy with its nutritional content. My customized recipe is listed below.

Recipe

• 1 (13.25 oz) box of Whole Grain pasta (Ronzoni Healthy Harvest, preferred)
• 1 Can Beans (White or Red), rinsed and drained (low or no sodium)
• 2 Tablespoons Olive Oil
• 3 Cloves Garlic
• 1/2 Cup Yellow Onion, diced
• 1 (28-ounce) Can Crushed Italian Seasoned Tomatoes
• 10 to 12 Fresh Basil Leaves, torn into small pieces
• 1 Teaspoon Garlic Salt
• 1 Cup Store Bought Basil Pesto Sauce
• 1 Cup Ricotta Cheese
• 1/2 Cup Grated Parmesan Cheese
• 1/2 Pound Fresh Mozzarella

Cook pasta according to directions on the package. Preheat skillet over medium high heat. Add olive oil. Add garlic and diced onion. Cook stirring frequently for at least 5 minutes until onions look cooked and soft. Add tomatoes. When tomatoes begin to simmer, reduce heat to low and add garlic salt, beans and chopped fresh basil. Cook for 5 minutes more.

Preheat broiler to high and place a rack in the center of the oven.

Spray a 13X9X2 baking dish with cooking spray.

Drain Pasta. Pour pasta to a large mixing bowl. Add pesto sauce, 1 cup ricotta cheese and 1/4 cup parmesan cheese. Gently stir mixing cheeses and coating noodles. Poor pasta and cheeses into baking dish. Pour the hot tomato and basil sauce over the noodles. Spread sauce over entire dish.Thinly slice the fresh mozzarella and lay slices over the tomato sauce. Sprinkle with remaining 1/4 cup parmesan cheese. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Broil until cheese on top melts and bubbles.

Complete Protein=  Whole Grain Pasta + Beans + Cheese.

Possible Side-  Fresh salad. Garlic toast.

Reviews

Veggie-  This dish was delicious and pretty upon completion! I love cooking with canned Italian seasoned crushed tomatoes. There is no guessing on getting the Italian flavors right! Slicing fresh mozzarella and chopping fresh basil leaves will also make YOU feel like a chef with an added bonus; it adds a more robust flavor to a classic (and easy) dish.

Meaty- Upon serving a new recipe, I always sit and anxiously anticipate Meaty's first words after trying a meal. Those first couple of words let me know if a new recipe is a hit or miss with him. After taking my first bite, I knew I liked this dish and planned to make it again, at least for me. Meaty said, " I really like the flavors in this dish and the beans add a texture that I didn't expect but like." Whew! He liked it too! One review down, one to go!

Baby-  Baby (18 months) is going through a no cheese phase. I don't quite understand it. When he was younger I could toss cheese of any shape size flavor or variety on his high chair tray and he would snap it up. Not anymore. Baby took one look at this meal, peeled away the cheese, just about tossed it on the floor, and gobbled up (by the handfuls) the saucy pasta underneath. Next go around, I will prepare a corner of this dish minus the cheese for Baby!

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Cheesy Bacon Hasbrown Bake (Worth a Try.)

Overview
Eggs, Potatoes, Cheese and lots of fresh veggies. Yum! Yum! Yum!

Recipe Source 

This recipe peaked my interest as I was digging through our freezer to see what I had to start the dinner meal planning for the week. Low and behold, I found a bag of frozen hash browns I visited the brand's website and found this tasty dish. http://www.oreida.com/recipes/recipe-detail.aspx?id=5918 I like breakfast for dinner. In fact one of my favorite breakfast for dinner stories was when I went with my husband (fiance at the time) to his parents home as they were packing up to move out of state. I had only met my soon to be in-laws a handful of times. We helped sort through, pack and get things ready to go. That night, my soon to be mum-in-law said, "for dinner we are having Huevos Rancheros; must clean out the refrigerator." It was fantastic, perhaps one of the best breakfast for dinner meals I can recall! Eggs always taste so much better when someone else makes them. After that meal, I knew I'd fit right in with this family!

Recipe

• 2 cup Ore-Ida® Southern Style Hash Browns
• 8 slices Oscar Mayer bacon chopped (Meaty Version) or
• 8 slices Vegetarian Bacon Strips (Veggie Version), available in grocer's frozen vegetarian section
• 1/2 pound fresh mushrooms, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 onion small, diced
• 12 eggs
• 1/3 cup Sour Cream
• 1 cup Shredded Cheddar or small package American cheese slices

1. Heat oven to 350ºF

2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.

3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and cheese

4. Bake 40 min. or until center is set and casserole is heated through.

Complete Protein= Bacon. Potatoes + Cheese. Sour Cream. (Meaty version)
Complete Protein=  Soy Bacon. Potatoes + Cheese. Sour Cream (Veggie version)

Tips 

• Veggie Version- Cook veggie bacon according to package directions until crisp. Use olive oil instead of bacon grease to cook veggies and potatoes.

Possible Side- OJ and Toast!

Reviews

Veggie-  I am not hard to please when it comes to eggs, cheese, potatoes and veggies. This meal was a hit with me. I am especially happy that it contains loads of fresh veggies and protein. The recipe cooked perfectly according to directions. This was an accomplishment after the Veggie Quiche incident from a couple of weeks ago. I still shudder when I think of the consistency of that meal. For a good laugh read, Jiffy Mix Impossible Vegetable Quiche (Yuck.) 

Meaty- Meaty is not a fan of egg casseroles for dinner and this one was really no different, in his opinion, to any of the others that I have made. Meaty suggested that next time around I offer this meal at breakfast with blueberry muffins and he might be a little more open to it.

Baby-  Baby (18 months) keeps us guessing everyday. The first two times we offered this dish for dinner Baby wanted nothing to do with it. In fact, I think he takes after Meaty Daddy in the "no breakfast for dinner opinion." The following weekend I tromped downstairs to the kitchen to see Meaty Daddy offering Baby this dish for breakfast. He happily ate it calling, "Mmmmm...More.". Upon which, I served him another couple of bites. I did the same a few mornings later and he ate it right up. Moral of the story, unless your entire family favors breakfast for dinner, reserve this tasty recipe for breakfast and it will be a bigger hit.

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Secret BS Enchiladas (Make It!!!)

Overview
If you want to sneak a heap of spinach into your family's meal, serve them these tasty Secret (B.eef & S.pinach) Enchiladas!

Recipe Source 
I LOVE cooking with spinach because I know how incredibly healthy it is. Problem is, that I do not like the taste of spinach. I am always looking for recipes that blend it in to pack a healthy punch while hiding the strong flavor. http://www.bettycrocker.com/recipes/spinach-and-beef-enchiladas/a5991a2c-f22e-4867-a65a-36aa1bef90db#?st=6&term=spinach enchilada&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue) BINGO! I found one such successful recipe at bettycrocker.com that is loaded with flavor, SPINACH and fiber. Where does the fiber come from, you ask? I did what I do best and stretched our dinner budget by replacing half of the meat with a can of beans. Now you not only have a ½ pound of beef to start your next week's dinner meal planning, you also add another layer of texture to this dish while enhancing the nutritional quality of the meal. My customized recipe is listed below.

Recipe

Meaty Version:

½ Pound Lean Ground Beef (at least 90/10) and

1 Can Beans (black or pinto), rinsed and drained

or

Veggie Version:

2 Can Beans (black or pinto), rinsed and drained

½ Cup Onion, diced

1 Box Frozen Spinach, thawed

1 Can(4.5 oz) Chopped Green Chiles, undrained

½ Teaspoon Cumin

½ Teaspoon Garlic Salt

¼ Teaspoon Pepper

½ Cup Sour Cream

2 Cups Shredded Colby- Monterrey Jack Cheese

1 Can (14 oz) Enchilada Sauce

1 Package Whole Grain Tortillas (8 tortillas)

½ Cup Chunky Salsa

Heat oven to 350°F. Spray 13x9x2 inch baking dish with cooking spray.

In a deep large nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is browned. Stir in spinach, beans, chiles, cumin, garlic salt, pepper, sour cream and 1 cup of cheese.

Spread 1 Teaspoon of enchilada sauce in each tortilla. Top with ½ cup beef mixture. Roll up tortillas; please seam side down in backing dish.

In small bowl, mix remaining enchilada sauce, salsa and spoon over enchiladas. Sprinkle with remaining 1 cup of cheese.

Spray sheet of foil with cooking spray. Cover baking dish with foil. Bake 40-45 minutes until thoroughly heated.

Complete Protein= Beef.  (Meaty version)
Complete Protein=  Beans + Cheese. Whole Grain Tortilla + Beans. (Veggie version)

Tips 

• In any recipe replace a portion of the meat with beans, beans, beans to stretch your dinner budget and improve nutritional quality.
• When using canned beans, always try to find low or no sodium varieties.
• I use lots of beans in my Veggie dishes and try to add them to most meaty dishes. Canned beans can cut into a $50 per week dinner budget. To stretch my budget, I buy dried beans and soak/cook them in large quantities according to package direction. I store them in the fridge and then when it's time to cook, I have them ready to go and can just toss them into my recipe. Baby also loves to snack on cooked dried beans of any variety. Dried beans are much more budget friendly than canned beans.
• I used more tortillas then the recipe called for. You may want to have an extra package on hand, just in case.

Possible Side- We served this dish with a package of Mexican rice that we had in the cupboard and steamed frozen corn. You might also consider serving this dish with corn bread and a fresh salad.

Reviews

Veggie-  Part of the reason I called these BS enchiladas is that after serving them to your family and telling them they just ate spinach, a family member may just call "BS" on your claim. A second reason is that I used BS in the title is that BS could stand for Beef and Spinach (meaty version) or Bean and Spinach (veggie version). Regardless of the version of the recipe you make, you will like these enchiladas. They have quite a lot of flavor and pack a hidden nutritional punch.

 Meaty- Meaty's first reaction to this dish was, "These are really good. I could eat a lot of these. If I had a large enough stomach, I could eat 25." Let me tell you a little something about Meaty; he loves mealtime variety and hates leftovers. Leftovers have been a battle in our refrigerator and family for nearly the entire 11 years we have been married.  To express how much Meaty enjoyed this recipe, he eagerly reheated and ate this dish. No leftover drama at our house with this recipe.

Baby-  I am beginning to think Baby (18 months) has an aversion to spinach. Baby loved trying all flavors and varieties of jarred baby food, except any variety containing spinach. I simply figured he didn't have a taste for the strong spinach flavor like Veggie Mama. I assumed that since I enjoyed this secret spinach dish, he would too. That was not the case the several times we offered this meal to him. He took a bite both times but that was it! He wasn't too interested in this meal. He didn't want the enchilada, the  rice or the corn on his plate which is a bit unlike him. I'm not convinced yet that he doesn't like it. I figure I will let some time pass, revisit this recipe and see how it handles it next time. The jury is still out with baby.

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.

Bonus! Harvest Breakfast Bread (Make It!!!)

Overview
Your kids will ask for this breakfast bread! What they don't know is they are getting a good dose of fruits and vegetables while devouring this delectiable bread.

Recipe Source
When we have money left in our $50 per week dinner budget, we don't let it burn a hole in our pockets! We splurge and bake breads, cookies, desserts or whatever we are in the mood for and whatever we can afford within our remaining budget! The past two weeks, it's been Harvest Breakfast Bread; found at bettycrocker.com http://www.bettycrocker.com/recipes/harvest-bread/ee461768-6bc8-4f86-9718-dd77c30457be Meaty's customized version of this recipe is listed below.

Recipe

1 Can (8 oz) crushed pineapple in juice, drained (save juice)

1 Egg

2 Tablespoons canola oil

¾ Cups All-Purpose Flour

¾ Cups Whole Wheat Flour

¾ Cup Packed Brown Sugar

½ Cup Golden Raisins

1 Teaspoon Baking Powder

½ Teaspoon Baking Soda

½ Teaspoon Salt

½ Teaspoon Ground Cinnamon

1 Cup Shredded Carrots

Heat oven to 350º. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Reviews

Veggie, Meaty & Baby all love this bread! The first time we made this bread, I only got one piece. Between Meaty and Baby, there wasn't much left for this Veggie. This week, I made sure to stake claims. Bake this bread! Serve it for Breakfast! Feel good about what you are feeding your family!

 

Veggie, Meaty, Baby!  wants to hear from you. Please post comments as you try and customize these recipes to fit your family. Let me know how this dish turned out and what your family thought of this dish.