Category Archives: Vegetarian

Spinach and Mushroom White Pizza for #WeekdaySupper

Spinach and Mushroom White Pizza - Supper for a Steal

It’s probably bad of me to admit this but I could eat homemade pizza every night.

Maybe not so bad because most of the time my pizzas are loaded with veggies. To make the process easier I always cheat and buy store bought dough, the good stuff from the deli. After a few unsuccessful attempts at making my own I threw in the towel.

Originally I planned to recreate California Pizza Kitchen’s White Pizza, but then mushrooms caught my eye at the store and I just needed them on my pizza. If you left them off you would have my copy cat version of the CPK pizza.

The dollops of ricotta are possibly my favorite thing about this pizza, well that and the mushrooms. A white pizza is just not complete without big dollops of creamy ricotta cheese.

Pizza is a great way to kick off your week and look at that, this one just happens to be meatless for Monday.

Spinach and Mushroom White Pizza

Spinach and Mushroom White Pizza for #WeekdaySupper
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Serves: 6
 

Ingredients
  • 1 clove garlic, minced
  • 2 tablespoons olive oil + 1 teaspoon
  • 16oz sliced baby bella mushrooms
  • pizza dough
  • ½ cup ricotta cheese
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese
  • ½ cup packed spinach leaves, torn

Instructions
  1. In a small saucepan warm 2 tablespoons of oil and garlic on the lowest heat. Just enough for the garlic to infuse the oil, but not burn, about 10 minutes
  2. In a large skillet saute mushrooms with 1 teaspoon olive oil, until lightly browned, they will cook more in the oven.
  3. Preheat oven to 450 degrees. Heat pizza stone covered in corn meal in oven.
  4. Roll dough out on a well floured surface, until desired thickness is achieved.
  5. Spoon garlic infused oil over the crust, choosing to use the garlic or discard (I used it). Scatter spoonfuls of ricotta over pizza. Sprinkle with mozzarella and parmesan. Top with torn spinach and mushrooms.
  6. Bake 18-20 minutes until crust is golden and cheese is browned and bubbly.

 

Approx cost per serving: $2.37
Sunday Supper Movement

Monday - Supper For A Steal - Spinach and Mushroom White Pizza

Tuesday - Cindy’s Recipes and Writings - Shrimp and Crab Cakes

Wednesday -  Basic N Delicious - Chickpeas and Chicken Stew

Thursday - Adriana’s Best Recipes - Fideo Mexican Style

Friday - Hip Foodie Mom - Asian Pulled Pork Brown Rice Bowl

Greek Veggie Wrap

Greek Veggie Wrap - Supper for a Steal

I’m really trying, really trying to eat well and lose a few pounds that I have put on in the last few years.

I posted a call out on Facebook for anyone who wants to join me. I will try to post only pretty healthy dishes here. And you can find me on My Fitness Pal, where I have my food diary open to friends. If you need some healthy ideas send me a friend request and check out what I’m eating everyday.

 

Greek Veggie Wrap

I was out of town on a job last week and we got to talking about how we wish there was a place that you could assemble your own wraps, like the Subway of healthy wraps. Of course after that all I could think about was a wrap.

On my way home the next night I stopped by a local Greek restaurant and picked up a Veggie Pita and had them add hummus.

I decided to try a similar dish at home the next day with Toufayan Sun Dried Tomato wraps. I was so excited to discover these in the bakery. I have been looking in the tortilla aisle for flavored wraps for years. I even knew these were in the bakery, but never paid any attention until this week. Well I’m happy I did, now I can have my beloved spinach tortilla wrap.

This wrap, according to my calculations is about 275 calories. And you know I love the Greek flavors so I have been eating this in a few different ways for lunch and dinner lately. Salads, pitas, wraps, switching up the veggies a little bit. I usually stick a little bit of chicken on my husbands, but I find that it doesn’t even need it. Add in a ton of veggies and this wrap is very filling.

Greek Veggie Wrap
Prep time: 
Total time: 

Serves: 1
 

Ingredients
  • 1 Toufayan Sun Dried Tomato Wrap
  • 2 tablespoons hummus (I used roasted garlic flavor)
  • ½ cup alfalfa sprouts
  • 4 slices roma tomato
  • 4 slices cucumber
  • 2 slices of beets, chopped
  • 1-2 pepperoncini, chopped
  • 1 tablespoon sliced kalamata olives
  • 1 tablespoon crumbled feta

Instructions
  1. Soften tortilla in microwave for 15 seconds. Spread with hummus and layer ingredients into the center. Roll up and enjoy.

 

Approx cost per serving: $2.70

 

Vegan Moroccan Bean Stew: Freezer to Crockpot Meal

Crockpot Freezer Meals

The kitchen is still coming along, slowly but surely. We have finished putting together all of the cabinet boxes. Next up is a little plumbing work and then fixing the cabinets to the wall. From there is seems like a less painful process of having countertops installed and building all the inside parts for the cabinets.

In preparation for our kitchen remodel I made up a few freezer to crockpot meals before we gutted.

These  are so easy to prepare and great to have on hand, just in case.

Dump all the ingredients into a large ziploc bag and store it in the freezer. I like to put them in a fridge the night before so they are easier to get out of the bag. I’ve been using crockpot liners so my cleanup is virtually nothing.

Moroccan Lentil Stew - Supper for a StealI will share all three recipes I made this week. First up is the Vegan Moroccan Bean Stew.

This hearty stew made enough for dinner and a few lunches of leftovers. Which is exactly what we needed.

We have made great attempts to not eat out every single meal and eat a few healthy meals at home. This fit the bill perfectly.

Moroccan Lentil Stew

Moroccan Bean Stew
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Serves: 6-8
 

Ingredients
  • 1 onion, diced
  • 1 carrot, diced
  • 1″ piece of ginger, peeled and minced
  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup lentils
  • 1 15oz can diced tomatoes
  • 3 cups vegetable stock plus 1-2 cups water
  • 1½ teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • ½ teaspoon nutmeg
  • ¼ teaspoon cinnamon

Instructions
  1. Combine all ingredients together in a large ziploc bag. Because all of my stock was frozen I added it to the crockpot when I cooked, but if you have some that isn’t frozen go ahead and add it to the bag now.
  2. Defrost overnight in the fridge before cooking. Dump everything into the crockpot and cook 7-8 hours on low.

 

Approx cost per serving: $.93

Chopped Harvest Salad

Chopped Harvest Salad

To lighten things up after that heavy cheesesteak I have a healthy salad recipe for you.

When we returned from Georgia with pounds of apples I immediately started thinking of ways to use them.

We headed over to prepare an apple filled dinner for my parents. The chicken I made was not worth mentioning, but this salad was great.

Filled with all the flavors of fall this is a salad I could eat over and over again.

Lucky for me I still have some apples to use up and I foresee it to be on the menu this weekend.

Chopped Harvest Salad - Supper for a Steal

I cheated and used store bought poppy seed dressing because I have no idea where my food processor is, probably in the guest shower with the rest of my small appliances. I do have a poppy seed dressing recipe you could make, here.

Chopped Harvest Salad
Prep time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 2 bags romaine hearts, chopped
  • 1 pear, seeded and chopped
  • 1 apple, seeded and chopped
  • ¼ cup roasted pepitas
  • ⅓ cup dried cranberries
  • ⅓ cup feta cheese
  • ¼ cup poppy seed dressing

Instructions
  1. Give a rough chop to the romaine.
  2. Mix all salad ingredients together and toss with poppy seed dressing to your liking.

 

Approx cost per serving: $2.75

Spicy Tomato Pasta for #SundaySupper

Spicy Tomato Pasta - Supper for a Steal

You know those penny pinching nights? Yeah this was definitely one of those. I was working late, hadn’t been to the store in a week, there was no way I was about to stop… what was I going to make.

After the pasta puttanesca I loved the idea of cooking pasta right in the pot with a sauce. It’s easy cleanup and easy to prepare.

With a few pantry ingredients you can whip this up in no time. I served a simple roasted veggie on the side and featured this as the main course, but this spicy pasta can be a side or main.

Spicy Tomato Pasta

5.0 from 1 reviews

Spicy Tomato Pasta for #SundaySupper
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Serves: 4
 

Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 can diced tomatoes
  • 2 cups chicken stock or veggie stock
  • 8 oz linguine

Instructions
  1. In a large skillet saute garlic and red pepper flakes in olive oil over medium heat for 2-3 minutes. Add diced tomatoes and juice, chicken stock, and linguine. Bring to a boil and reduce to a simmer. Cook 8-10 minutes, until pasta is al dente. Garnish with Parmesan cheese,

 

Approx cost per serving: $.48

Sunday Supper Movement

 

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

 

Apple and Brie Panini

Apple and Brie Panini

As I contemplated ways to use all of my apples paninis were at the top of my list. Brie and apple, the perfect combination was the one I wanted to try first.

I’m going for minimalist cooking right now. The bread and apples at home so I just picked up some brie and was set to make this lovely sandwich. There was only one small problem….

My kitchen.

Have I mentioned a time or two that it is nonexistant at the moment? That also means my dishes, small appliances, and silverwear are strewn through the house. As I went searching for the utensils to make my sandwich a plate and knife were found in the garage and my panini press was found in the shower of the spare bathroom. Because that’s the logical place to store your kitchen items when your kitchen is being remodeled.

Also I had to sit on the floor and make my panini.

Panini Maker

Yes, that happened.

In the end my efforts were worth it. My panini was delicious and now I know what to make for lunch for the next few days.

Apple and Brie Panini
Prep time: 
Cook time: 
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Serves: 4
 

Ingredients
  • 1 apple, I used Granny Smith
  • 1 wedge of brie, sliced
  • 8 pieces of bread
  • butter, if wanted (I left it off)

Instructions
  1. Cut the apple into forths and then slice each wedge into thin slices. Use ¼ of an apple per sandwich.
  2. Layer sliced apple and slices of brie on one piece of bread, top with the other piece, butter the outsides of the sandwich if you would like.
  3. Press on a panini press (or indoor grill) that is heated to medium for 3-5 minutes.

Serve with a soup or salad for a filling lunch or dinner.

Approx cost per serving: $1.95

Baked Falafel with Tahini Garlic Sauce

Progress on the house is somewhat delayed. Due to the non stop rains Tampa Bay has been having all week they have been unable to seal our newly refinished terrazzo floors. I had hopes of heading over to IKEA this weekend to order our kitchen, but with the floors possibly not being finished until Monday and leaving on Tuesday for work, that may be pushed to later in the week.

Lucky for you I made Baked Falafel before all this construction started.

Baked Falafel w Tahini Garlic Sauce - Supper for a Steal

I have never been a huge tahini fan, in fact I used to leave it out of my hummus because I thought it gave it a weird flavor. Over the years I have added tahini back in to my hummus recipe in small amounts, but I would never think to eat it on it’s own. Until Liz of The Lemon Bowl posted this Chicken Shawarma Pita with Tahini Garlic Sauce, I was sold. I needed to try it ASAP.

A falafel platter seemed like a great starting point.

I have made falafel in the past, but have always pan fried it. Obviously it is delicious fried in oil, but it’s also pretty darn good when you save a few calories by baking it.

Baked Falafel w Tahini Garlic Sauce

I basically just made a salad here with arugula, tomatoes, red onion, red pepper, and feta cheese, and in the end mixed everything together. You could also serve a big platter with pita bread and allow everyone to assemble their own falafel wrap.

Baked Falafel with Tahini Garlic Sauce
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
Baked Falafel
  • 1 can chickpeas
  • 1 small onion
  • 2 garlic cloves
  • 1 tablespoon parsley
  • 1 tablespoon cilantro
  • ½ teaspoon cumin
  • ⅛ teaspoon cayenne pepper
  • 1 egg
Tahini garlic sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • 3 tablespoons warm water
  • pinch of salt and pepper
  • 1 garlic cloves, grated

Instructions
  1. In a food processor combine chickpeas, onion, garlic, parsley, cilantro, cumin, cayenne and pulse 3-4 times. Add egg and pulse until well combined.
  2. Preheat oven to 425 degrees. Use a cooking scoop to scoop out balls of falafel onto a lined baking sheet.
  3. Bake 20-25 minutes until browned.
  4. While baking whisk together ingredients to make tahini sauce.

 

Approx cost per serving: $.70

Fig and Manchego Grilled Cheese Sandwich

Fig and Manchego Grilled Cheese

Last year I had my first taste of fresh figs, with my Fig and Goat Cheese Pizza and this year I was excited to experiment with them again in their short little window of opportunity.

I started seeing them pop up at Farmer’s Markets and the grocery store and scored some Buy One, Get One Free at Publix. Well now I had about 2 lbs of figs to use, better get cooking.

First we tried out these easy grilled cheese sandwiches. I loved the taste of the salty Manchego with the sweet figs. Add in a little balsamic glaze and you have an mmm good sandwich. We might have eaten these for a week straight for lunch.

Manchego can be a little pricey, but a little bit goes a long way. With one hunk of cheese you could make a lot of sandwiches (or just enjoy it on crackers like we have been doing).

Fig and Manchego Grilled Cheese - Supper for a Steal

Fig and Manchego Grilled Cheese Sandwich
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 2 slices white Italian bread
  • Manchego cheese, sliced
  • 2 figs, sliced
  • butter
  • balsamic reduction

Instructions
  1. Heat panini press.
  2. Top one slice of bread with sliced cheese and sliced figs. Put other piece of bread on top and butter the outsides of the sandwich. Press for 3-5 minutes until cheese is oozing out.
  3. Drizzle with balsamic reduction.

 

Approx cost per serving: $2.10

Spanikopita

Spanikopita - Supper for a Steal

Well apparently we are just getting the week off to a Greek start. Yesterday was Greek Meatballs and now today I’m sharing Spanikopita.

Phyllo dough is a little tricky to work with, don’t worry if it tears a little or crumbles some, you can always add another layer. Be sure to keep it covered with a towel when not using to help keep it from drying out.

Spanikopita (Spinach Pie) - Supper for a Steal

I imagine this would be a great freezer to oven dish. Prepare it ahead of time, maybe let it thaw (or just cook it a little longer if frozen) and stick it in the oven on a busy night for dinner. I’m not a huge casserole fan so it sounds like a much better option to me.

 

Spanikopita

Spanikopita
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 3 green onions, chopped
  • 3 cloves garlic, minced
  • 1lb frozen spinach, thawed and drained
  • ¼ cup fresh parsley, chopped
  • 2 eggs
  • ½ cup ricotta
  • 1 cup crumbled feta
  • 10 sheets phyllo dough
  • olive oil cooking spray

Instructions
  1. Preheat oven to 350 degrees. Grease a 8×8 square glass baking dish.
  2. Heat olive oil in skillet over medium heat. Saute onion, green onion until soft. Add garlic and cook an additional 2 minutes. Stirring frequently.
  3. In a medium bowl, mix together spinach, parsley, and onions. Let cool. Add eggs, ricotta, and feta. Stir to combine.
  4. Layer 1 sheet of phyllo at a time, spray with olive oil spray between each layer. Layer 6-8 on the bottom, letting it hang over the edges of the pan. Spread spinach mixture evenly over the top and fold edges over. Layer 2 more sheets, spraying olive oil between each layer and tuck the edges into the pan to seal.
  5. Bake 40 minutes, until golden brown.

 

Approx cost per serving: $ 1.67

Kale and Cabbage Salad with Spicy Peanut Dressing

Kale Salad w Spicy Peanut Dressing

This salad was inspired by the delicious Kale salad I had at Public House in Temecula, CA. After eating there I saw that salad in my dreams and knew I had to recreate it. The salad itself was pretty simple. Some kale, cabbage, red peppers, carrots and roasted peanuts.

The dressing was a little trickier. I had to search through a few different recipes to come up with this combination. It ended up being a little thicker than the dressing at Public House, but some additional water would thin it out more.

I made this for dinner one night and took the leftovers for lunch. Even with the dressing already mixed on the kale holds up great.

Make sure to chop up the kale into very small pieces. Having everything chopped and shredded makes this an easy salad to eat without a knife.

Kale Salad with Spicy Peanut Dressing

Kale and Cabbage Salad with Spicy Peanut Dressing
Prep time: 
Total time: 

Serves: 3-4
 

Ingredients
  • 1 bunch curly kale
  • ¼ head of purple cabbage
  • ½ red bell pepper, diced
  • 1 carrot, julienned
  • ¼ cup roasted unsalted peanuts
  • 3 tablespoons creamy peanut butter
  • 4 tablespoons warm water
  • 3 tablespoons rice vinegar
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 2 teaspoon fresh ginger, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon red pepper flakes

Instructions
  1. Destem and chop kale into small pieces and shred cabbage on the large wholes of a box grater. Mix together. Top with red bell pepper, carrots, and peanuts.
  2. In a small food processor combine peanut butter, water, vinegar, molasses, soy sauce, garlic, ginger, sesame oil, and red pepper flakes.
  3. Serve the salad with the peanut dressing on the side.

 

Approx cost per serving: $1.75