I'm trying to ignore the fact that I'm sweet-less right now and look ahead to next week. I'm much better at challenges that make me eliminate habits and that do not require me to have something on hand. All you mommies out there know, it's not easy to just run to the store and pick up something when you're short on food. (I can just see it now: Chris, quick, run to the store and buy me some baby carrots! I'm a serving short!) And so, I'm trying to plan out our food for the week.
I'm also hoping to do "Eat Your Veggies" week right. I want to venture out and try new vegetables and new recipes, instead of our usual broccoli and salad. I'm also planning on going completely vegetarian (not in a cheese pizza sort of way, but in a eat-nutrient-filled veggies sort of way). At least I'd like to try!
Does anyone have any veggie-packed recipes to share? I have a great split pea soup recipe, but it's a little hot for that right now. Cody has an awesome vegetarian chili that our family loves. I'm thinking about trying this dip for lunch and a cauliflower casserole for dinner (I'll let you know if it's good!). I'd love some ideas for snacks, lunch, or dinners!
I'm also using this chart to meal plan. (Dr. Mercola is a little intense for me, but I like his chart of highly recommended vegetables.)
I love this post! I love thinking about veggies, and next week certainly takes it's toll on planning (and budget--that's the part i struggle with). Last week I fell in love with grilled zucchini and yellow squash. Ourbestbits.com has great veggie ideas, esp the roast cauliflower. It's amazing and I eat an entire head's worth.
ReplyDeleteAnd uh, Cody will you please post or email me that chili recipe? Could it be done in a crock-pot?
Here is my chili recipe. I think it is more of a fall meal but I bet you could make it in a crock-pot! This is a very flexible recipe. Each time I make it differently depending on what we have in the house. I am very flexible with the amounts of vegetables.
ReplyDeleteVegetarian Chili
Ingredients
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup zucchini
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms (I often don’t add this much)
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 can of black beans
1 cup frozen corn (or canned corn)
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Directions
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, zuchini, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, black beans and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Serve with cornbread.