Tag Archives: recipe

Meatless Monday. Super Bowl Edition

We are getting so close to the big game! Have you started planning your menu? So many good options out there. I spent the weekend browsing recipes. Here are a few party foods I.Want.Right.Now!

Crispy Black Bean Tacos with Avocado-Lime Sauce

Crispy Black Bean Tacos with Avocado-Lime Sauce

Mini Hasselback Potatoes with Creamy Dill Dip

Hasselback Potatoes

Spicy Black Bean Nachos

spicy black bean nachos

Buffalo Chickpea Tortilla Pinwheels

Buffalo Chickpea Tortilla Pinwheels

Avocado Bruschetta

avocado bruschetta

Creamy Strawberry Broccoli Salad

Creamy Strawberry Broccoli Salad

Cowboy Caviar

Cowboy Caviar

Chili

chili

Baked Parmesan Zucchini Fries

 

Baked Parmesan Zucchini Fries

Pineapple Pecan Cheese Ball

pineapple pecan cheese ball

Buffalo Cauliflower Quinoa Meatballs

Buffalo Cauliflower Quinoa Meatballs

Chocolate Toffee Strawberry Trifle

Chocolate Toffee Strawberry Trifle

Blackberry Basil Ricotta Pizza

Blackberry Basil Ricotta Pizza

What’s your favorite party food?

Which team are you cheering for in the game?

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Chili Recipe (Vegetarian)

It was a weekend of football watching. Football needs chili! Am I right or am I right?

Okay, I take that back. I didn’t watch one minute of football. My Chiefs are out so the season is over for me. And it was actually warmer here this weekend. Not need for hot soup. I wanted enchiladas , but OMG Becky wanted chili. (Sassy had abandoned us for the weekend. She had been invited to attend an out-of-town church conference for middle school kids as a Junior Guide. She was very excited and honored to be asked! She got back yesterday and said it was an amazing experience.)

This has been my go-to chili recipe for years now. It’s hearty, it’s tasty, and even meat eaters will enjoy it. This chili would be a perfect addition to your Super Bowl party!

chili recipe vegetarian

Chili (Vegetarian)

Total Time: 1 hour, 50 minutes ¦  Prep Time: 10 minutes  ¦  Cook Time: 1 hour, 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 (10 oz) frozen butternut squash (cubed), thawed
  • 1 (28 oz) can petite cut tomatoes, diced, with zesty jalapenos
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (15 oz) can dark red kidney beans, drained & rinsed
  • 12 oz water
  • 1 tablespoon cocoa powder
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream

Directions

  1. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  2. Add chili powder, cumin, cayenne pepper, salt. Stir in squash, tomato, and beans. Bring to a simmer.
  3. Reduce heat to low. Cover and simmer for 60 minutes.
  4. Uncover and cook for another 30 minutes.
  5. Stir in cocoa power. Cook for 10 minutes more.
  6. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 3 points.

Black Bean Soup Recipe (Vegetarian)

We had a weekend of winter storms with freezing rain roll through. I don’t know about you, but to me that means I need warm, comfort food and that means soup! I made a large pot of this Black Bean Soup on Friday night and we enjoyed it all weekend long.

black bean soup recipe, black bean soup

Black Bean Soup (Vegetarian)

Total Time: 35 minutes  ¦  Prep Time: 15 minutes  ¦  Cook Time: 20 minutes

Ingredients

  • 4 (14.5 oz) cans black beans, divided
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, chopped
  • 1 large poblano pepper, seeded, stemmed, diced small
  • 4 cloves garlic, minced
  • 1 (32 oz) carton vegetable broth, divided
  • 1 (14.5 oz) can fire-roasted, diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 1 tbsp lime juice
  • 1/3 cup chopped fresh cilantro
Optional Toppings
  • Diced avocado
  • Shredded cheese (Mexican or cheddar)
  • Sour cream
  • Tortilla chips

Directions

  1. Place 1 1/2 cans of drained/rinsed black beans and 1/2 cup of the vegetable broth in a food processor. Pulse until well pureed. Set aside.
  2. Rinse remaining 2 1/2 cans of black beans in a strainer. Set aside.
  3. Heat a large pot over medium heat. Add oil to coat. When oil ripples, add chopped onion and diced pepper. Saute for 3 minutes. Add garlic; cook stirring for another minute.
  4. Add remaining vegetable broth, black beans, black bean puree mixture, fire-roasted tomatoes, cumin, chili powder, and season with salt and pepper to taste. Turn heat up to medium-high.
  5. Bring to a boil then reduce heat to medium-low. Cover and simmer for 15 minutes.
  6. Stir in lime juice and cilantro. Serve hot with desired toppings. Serves 8.

Serving Size = 1 cup. Weight Watchers Smart Points = 6 points.

Sauteed Onion, Spinach, Feta Quiche Recipe (Vegetarian)

Recently, I had a piece of quiche at a local coffee shop for breakfast. Oh my goodness, it was good! I wanted to go back for more soon, but the problem is I live a good 45 minutes away. I thought maybe I could make it at home. After looking at several recipes online, I realized it was pretty easy to do.

I hope you enjoy this recipe as much as I do! I’ve made it a few times and must say, it’s delicious. Feel free to swap out some of the ingredients, such as the type of cheese or the onion/spinach for something else you may enjoy. It’s a pretty flexible recipe and perfect any time of the day!

quiche, quiche recipe

Sautéed Onion, Spinach, Feta Quiche

Total Time: 1 hour  ¦  Prep Time: 15 minutes  ¦  Cook Time: 45 minutes

Ingredients

  • 1 (9-inch) frozen, unbaked, deep dish pie crust
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup thinly sliced sweet onion
  • 3 cups (packed) fresh baby spinach leaves
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 cup milk
  • 1/2 cup half & half
  • 4 large eggs
  • 6 ounces feta cheese crumbles

Directions

  1. Preheat oven to 350-degrees F.
  2. Allow frozen, 9-inch deep dish pie crust to thaw 10 minutes.
  3. Poke several holes in the bottom of the pie crust. Bake until slightly browned, about 25 minutes. Set aside to cool.
  4. Turn oven heat up to 375-degrees F.
  5. Heat a large skillet over medium-high heat. Add oil to coat. When oil ripples, add sliced onion and saute for 5 minutes. Add spinach, salt, pepper and rosemary; cook stirring for another 2 minutes.
  6. In a mixing bowl, thoroughly whisk together milk, half & half, and eggs. Stir in cheese, as well as onion/spinach/herb mixture.
  7. Pour egg filling into prepared pie crust. Cover crust with a pie crust shield.
  8. Bake at 375-degrees F for 35 minutes. Remove pie crust shield. Bake another 10 minutes until egg mixture is set.
  9. Allow to stand 10 minutes before serving. Cut into 8 wedges.

Weight Watchers Smart Points = 7 points.

Easy Taco Soup Recipe (Vegetarian)

It’s soup season! OMG Becky’s favorite soup is a good taco soup. We have tried many recipes, but none have ever seemed to stick around as our go-to favorite. I think we may have a new contender for that title! I started with this recipe and made a few changes.

taco soup

Easy Taco Soup (Vegetarian)

Ingredients
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (10 oz) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained
  • 1 (10 oz) can green enchilada sauce
  • 1 (10.75 oz) can cream of mushroom soup
  • 15 oz frozen corn
  • 14 oz vegetable broth
  • 1 (1 oz) packet taco seasoning
Optional Garnish
  • shredded cheddar cheese
  • tortilla chips
  • avocado
  • sour cream
Instructions

This one is simple! Just place all ingredients in slow cooker. Cook on low for 2-3 hours. Or if you are in a hurry, cook on stove top. Bring to a boil over medium heat, then reduce to a low simmer for 30 minutes.

Servings
9 (1 cup)

What is your favorite soup you make at home?

Best chunky potato soup recipe? I’m on the hunt for a good one!

Sunday Social

Here’s to another edition of Social Sunday! This week is all about Pinterest.

1. What is your favorite outfit pin? Comfy, cute with a pop of color.

outfitTotally me.

2. What is your favorite food pin? Black Bean, Quinoa & Citrus Salad.

food

All the good things in one bowl!

3. What is your favorite wedding pin? I had to look for one since I haven’t ever actually pinned anything wedding.

cake

So I had to go with a cake, of course! Did you guess my pin would be a cake? You have probably figured out by now sweets are my weakness.

4. What is your favorite DIY/craft pin? I have been looking for a necklace organization solution.

diy

I love the personality of this one!

5. What is your favorite quote/verse/lyric pin?

quote

That was kind of a given, wasn’t it?

6. Share one more random pin you love. I love this picture of Lithia Park in Ashland, OR.

ashland

My girls and I spent a lot of time exploring this park when we lived there. I miss the beauty it offers year round.

SocialSundayNew6

Share a random pin you love &/or your Pinterest username!

Pineapple Pecan Cheese Ball

As promised, here is the recipe for the cheese ball I made for our Thanksgiving dinner.  I started with this recipe as a guideline and made a few changes.

pineapple pecan cheese ball

Pineapple Pecan Cheese Ball

Ingredients

  • 2 (8 oz) packages cream cheese, softened
  • 1 (15.5 oz) can crushed pineapple, drained
  • 2 green onions, diced
  • 1/4 tablespoon seasoned salt
  • 1 cup pecans, chopped

Directions

  1. Mix together all of the ingredients.
  2. Place mixture in a pile on a piece of cling wrap.  Shape the cling wrap around the mixture to form a ball.  Place wrapped ball in a bowl to chill overnight.
  3. Unwrap cheese ball and serve with buttered crackers.

This recipe could be made for less Weight Watchers PointsPlus by using fat free cream cheese and fewer pecans.  Enjoy!