Meatless Monday: Grilled Mexican Pizza

Welcome to another Meatless Monday. Today I’m sharing a variation of a “taco” or Mexican pizza that is very customizable, delicious, and nutritious. I hope you enjoy these recipes and take a chance on a new dining experience.

Ingredients:

  • 1/2 Tbsp Extra Virgin Olive Oil, plus more for brushing grill
  • 2 large Portabella mushroom caps, stems and gills removed (I use D’Lightful as they have 100% vitamin D each)
  • 1 ear fresh corn, shucked
  • 1 cup refried beans (check label to make sure they are vegetarian)
  • 1 cup chopped tomatoes
  • 1/4 cup shredded Cheddar cheese (2%)
  • 1/4 cup shredded Colby-Jack cheese (2%)
  • 1/4 cup shredded Mexican Four Cheese blend (2%)
  • 1 cup salsa (we prefer Pace Medium)
  • 2 green onions / scallions
  • Cilantro for garnish

Directions:

  1. Spray grill with PAM Olive Oil and preheat to medium
  2. Brush mushrooms and corn with Extra Virgin Olive Oil. Grill 4 – 5 minutes (there should be visible grill marks on corn). Turn occasionally.
  3. Slice mushroom caps thinly. Using a large knife, cut kernels off cob in long swipes.
  4. Spread refried beans and salsa evenly over crust as the “sauce”. Top with mushrooms, corn, cheese, scallions, and tomatoes.
  5. Place pizza on grill and cook about 7 minutes, or until bottom of crust is crisp and has nice grill marks.
  6. Sprinkle shredded/chopped cilantro on pizza, cut, and serve!

Optional: Serve with such individualized toppings as shredded lettuce, jalapeños, sour cream, avocado / guacamole

Nutrition:

Meatless Monday: Veggie Bowties with Asparagus, Baby Bellas, and Marinara Sauce

Welcome to another Meatless Monday. Today I have a yummy pasta dish inspired by Gina, from SkinnyTaste. I changed up the type of pasta and cheese to meet my kids’ approval. They have a recent obsession for pastas that have 1/2 or full servings of vegetables already in the pasta.

Veggie Bowties with Asparagus, Baby Bellas, and Marinara Sauce:

veggie bowties                    asparagus-spears
[pullquote align=”right” textalign=”left” width=”30%”]Servings: 4
Calories: 283.2
Total Fat: 3.7 g
Total Carbs: 51.3 g
Fiber: 4.9 g
Protein: 13.2[/pullquote]

Ingredients:

  • 8 oz pasta (we used Barilla Veggie Farfalle—also known as Bowties)
  • 1 bunch thin asparagus, tough ends removed
  • 6 oz Baby Bellas, sliced
  • 1 1/2 cups homemade marinara sauce (recipe below)
  • 1/4 cup grated Parmesan, Romano, and Asiago cheese (we use the Kraft blend)
  • Crushed Red Pepper to taste
  • Mrs. Dash Garlic & Herb and pepper to taste

Directions:

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.

Quickly sauté sliced bellas in PAM (olive oil kind).

Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.

Return pasta back to the pot and toss with marinara, asparagus, bellas, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.

Divide between four bowls and top with fresh pepper and more grated cheese if desired.

*Note: If you want to dine using this on meat days, add some shrimp, small scallops, or small fish fillet for a great dish and a major protein punch.


Quick Marinara Sauce
Gina’s Weight Watcher Recipes

Servings: 6 • Serving Size: 1/2 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 51.5 • Fat: 0.8 • Carbs: 9.0 g • Fiber: 1.1 • Protein: 0.1 g

  • 1 tsp olive oil
  • 2-3 large cloves garlic, smashed
  • 28 oz cans crushed tomatoes (I love Tuttorosso)
  • 1 small bay leaf
  • 1 tsp dried oregano
  • 2 tbsp chopped fresh basil
  • Salt and fresh pepper to taste

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 – 20 minutes, add basil just before done.

Meatless Monday: TVP Meatloaf Muffins

Today is Meatless Mondays. Todays recipe is one I make for my family and that the kids LOVE.

This TVP Meatloaf Muffins recipe is based on a vegetable infused meatloaf I had at a friends years ago, but as I cannot eat meat any longer, I had to replace a few items. Making it in the muffin pan makes this delicious meal portion controlled and perfect for packing in lunches or for picnics.

What are you having for dinner?

 

*Note: Worcestershire Sauce has anchovies in it unless you purchase the vegan specific kind. We are actually pescatarian so regular Worcestershire Sauce is what I used.

*Warning, we like our food a little on the spicy side, you may want to use less cayenne or use mild diced tomatoes.

*Place 1 small cube of cheese (or flavored cheese curd works well too) into center of each meatloaf muffin before baking for a yummy, cheesy treat.

Meatless Monday is a non-profit public health initiative in association with the Johns Hopkins Bloomberg School of Public Health. Launched in 2003, the goal of Meatless Monday is to cut saturated fat intake, which in turn reduces the risk of chronic diseases such as diabetes, heart disease, stroke and cancer. Going meatless one day a week can also decrease our carbon footprint and save precious resources like fresh water and fossil fuel.

If you would like to submit your recipe for posting, please email me @ anya.millar@gmail.com.

Meatless Monday: Mushroom Rice Casserole

Today is the first of my Meatless Mondays. I will be sharing a vegetarian recipe every Monday, some will come from submissions and some are either mine or family inspired.

This Mushroom Rice Casserole is based on the one my Mimi made when I was little. I had to guess a little as she passed away when I was still very little, but helping her make this dish is a memory I will always treasure.

As some of you know, I’m actually a pescatarian (means I don’t eat beef, pork, foul, lamb, etc. The only “meat” I eat is seafood) for medical reasons but love the idea behind Meatless Monday.

If you would like to submit your recipe for posting, please email me @ anya.millar@gmail.com.

What are you having for dinner?

 

 

Meatless Monday is a non-profit public health initiative in association with the Johns Hopkins Bloomberg School of Public Health. Launched in 2003, the goal of Meatless Monday is to cut saturated fat intake, which in turn reduces the risk of chronic diseases such as diabetes, heart disease, stroke and cancer. Going meatless one day a week can also decrease our carbon footprint and save precious resources like fresh water and fossil fuel.