Tag: Vegetarian

Roasted Brussels Sprouts

Posted on by CerealForDinner

Honey Balsamic Roasted Brussels Sprouts

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Equipment

  • baking sheet
  • parchment paper or aluminum foil

Ingredients
  

  • 1 lb Brussels sprouts, trimmed and cut in half There are stores that sell pre-washed and cut Brussels sprouts.
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp salt
  • Pinch black pepper

Instructions
 

  • Preheat oven to 400°F
  • Line baking sheet with parchment paper or aluminum foil.
  • Mix Brussels sprouts with olive oil, salt, pepper, and garlic powder in a large bowl.
  • In a separate bowl, mix balsamic vinegar and honey together until honey is dissolved. Keep to the side for now.
  • Spread Brussels sprouts on baking sheet and roast for 20 minutes, or until easily speared by a fork or toothpick and brown on the sides.
  • Once done, slide the Brussels sprouts back into the large bowl and drizzle on the vinegar and honey mixture. Mix together

Notes

Serve with protein (i.e. rotisserie chicken, pre-cooked tofu, fish) & grain (i.e. microwaveable brown rice, cous cous, etc.). Or eat as a healthy snack!
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Vegetable Hummus Wrap

Posted on by CerealForDinner

Vegetable Hummus Wraps

Print Recipe
Prep Time 10 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 4 flatbread wraps or large tortillas
  • 1/2 cup hummus may need more depending on preference
  • 1 small cucumber, sliced
  • 1/4 cup crumbled feta cheese with Mediterranean herbs
  • 1/4 cup carrots, sliced
  • Optional: roasted red peppers, spinach, etc.

Instructions
 

  • Spread out hummus on one side of the flatbread or tortilla.
  • Sprinkle on cucumbers, carrots, and cheese. Optional ingredients can be added.
  • Tightly roll and tuck in the sides of the flatbread or tortilla
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Caprese Pasta Salad

Posted on by CerealForDinner

Caprese Pasta Salad

Print Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 6

Ingredients
  

  • 1 Box (12-ounce) pasta (rotini, penne, or any pasta of your choice!)
  • 1 pint cherry tomatoes, halved halving is not necessary!
  • 8 ounces mozzarella balls, halved halving is not necessary!
  • 1/2 cup Italian vinaigrette
  • 3 tsp dried basil
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Fill a large pot with cool or cold water until the pot is 3/4 full. Bring to a boil.
  • Add pasta and cook for the amount of time listed on the pasta box. Add salt, if desired.
  • Drain the water using a strainer or colander. Rinse pasta with cool water while still in the strainer or colander.
  • Pour the fully-drained pasta into a large bowl and mix in the tomatoes, cheese and Italian vinaigrette. Stir in salt, pepper and basil.

Notes

Cooking time is an estimate. It will depend on the type of pasta that you choose. Please refer to the time listed on the pasta box.
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Cheesy Nachos

Posted on by CerealForDinner

Cheesy Nachos

Print Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Servings 4

Equipment

  • baking sheet
  • parchment paper or aluminum foil

Ingredients
  

  • 1/2 of 13-ounce bag tortilla chips
  • 2 cups shredded, Mexican cheese instead of measuring, you can use your hands. Two handfuls of cheese will work
  • 1 can pre-made salsa
  • 1 can black beans, rinsed and drained
  • Pinch chili powder
  • Pinch garlic salt
  • Optional Sour cream and guacamole

Instructions
 

  • Preheat oven to 400 °F.
  • Line baking sheet with parchment paper or aluminum foil before adding ingredients. This way there is no mess to clean up!
  • Lay out tortilla chips on baking sheet.
  • In a bowl, mix beans with chili powder and garlic salt. Spoon over tortilla chips.
  • Sprinkle on the cheese.
  • Bake for 6 to 8 minutes. Cheese should be melted.
  • Add as much salsa as desired.
  • Optional: serve with sour cream and guacamole.

Notes

Feel free to substitute the cheese for any dairy-free alternative
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Pita Pizza

Posted on by CerealForDinner

Pita Pizza

Print Recipe
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 1

Ingredients
  

  • 1 pita bread
  • 2 tbsp spaghetti sauce
  • 1/4 cup mozzarella cheese
  • toppings of your choice i.e. vegetables, meat, etc.

Instructions
 

  • Preheat oven to 400°F.
  • Spread sauce on pita, sprinkle with cheese and toppings (toppings are what can make the pizza a bit more nutritious/filling, such as frozen vegetables or protein)
  • Place on baking sheet and bake for 5-7 min, or until cheese is melted
Tried this recipe?Let us know how it was!

Lentil Soup

Posted on by CerealForDinner

Lentil Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 1 onion
  • 1 cup brown lentils rinsed
  • 1 can diced tomatoes
  • 1 tablespoon olive oil

Instructions
 

  • Dice onion
  • Using the saute function on the Instant Pot, brown the onions in 1 T olive oil.
  • Add lentils, tomatoes, and 2 cups water.
  • Cook on manual at high pressure for 20 minutes.
  • Release pressure with quick release or natural release. Add salt to taste.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Overnight Steel Cut Oatmeal

Posted on by CerealForDinner

Overnight Steel Cut Oatmeal

Print Recipe
Prep Time 3 mins
Cook Time 8 hrs
Total Time 8 hrs 3 mins

Ingredients
  

  • 1 cup steel cut oats
  • 4 cups water
  • 1/2 cup half and half
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Optional: fruit dried or fresh and nuts for toppings

Instructions
 

  • Spray slow cooker with non-stick spray. Whisk together all ingredients in a slow cooker.
  • Cover and cook on low for 8 hours.
  • Stir and serve in bowls with desired toppings
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LINK TO RECIPE USED IN THIS POST

Lasagna

Posted on by CerealForDinner

Lasagna

Print Recipe
Prep Time 7 mins
Cook Time 3 hrs
Total Time 3 hrs 7 mins

Ingredients
  

  • 9 oz oven-ready lasagna noodles
  • 48 oz tomato basil pasta sauce
  • 32 oz ricotta cheese
  • OPTIONAL: 1/2 cup grated Parmesan cheese

Instructions
 

  • Spray slow cooker with non-stick spray if desired
  • Add 1 cup of sauce and spread over bottom of slow cooker
  • Add 3-4 noodles on top of sauce, break apart if necessary
  • Top with about 3/4 cup ricotta cheese
  • Top with 1/2 – 3/4 cup sauce (depending on how saucy you like it)
  • Repeat with noodles, ricotta and sauce 3 more times
  • Top with 3-4 final noodles and one more cup of sauce
  • Sprinkle with Parmesan cheese if desired
  • Cover and cook on high for 2-3 hours or low for 4-6 hours. Serve with salad or steamed vegetables (can use microwaveable!)
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Potato and Corn Chowder

Posted on by CerealForDinner

Potato and Corn Chowder

Print Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins

Ingredients
  

  • 24 ounces red potato
  • 1 16-ounce package frozen corn
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream can also use these heavy cream substitutes

Instructions
 

  • Dice potatoes
  • Place potatoes and corn into a 6-qt slow cooker.
  • Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
  • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream.
  • Serve immediately.
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LINK TO RECIPE USED IN THIS POST

Minestrone Soup

Posted on by CerealForDinner

Minestrone Soup

Print Recipe
Prep Time 15 mins
Cook Time 5 hrs
Total Time 5 hrs 15 mins

Ingredients
  

  • 1 sweet onion
  • 3 garlic cloves minced (can also use garlic powder)
  • 3 carrots peeled and sliced (can also use frozen, pre-cut)
  • 1 28 ounce can of diced tomatoes
  • 2 15 ounce cans of cannellini beans, drained and rinsed
  • 3 cups low-sodium vegetable stock
  • 3 cups water
  • 8 ounces of uncooked ditalini pasta or whatever you have around
  • 1 cup of frozen sweet peas
  • 1 6 ounce bag of fresh spinach
  • 1/3 cup freshly grated Romano cheese + more for topping
  • salt and pepper to taste

Instructions
 

  • Dice onion & garlic & slice carrots.
  • Add onions, garlic, carrots, the whole can of diced tomatoes, cannellini beans, stock and water to your Crockpot. Cook on low for 4-6 hours, stirring once or twice if you can.
  • About 10-15 minutes before serving, add in spinach, peas and pasta.
  • Cook on low for another 10-15 minutes then stir in grated cheese.
  • Taste and season with salt and pepper as desired. Serve immediately with additional cheese on top!
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

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