Category Archives: Vegetarian

Broccoli Quinoa Mac and Cheese

Broccoli Quinoa Mac and Cheese - Supper for a Steal

If you indulged in one to many tacos yesterday, or a chicken chimichanga with beans and rice, not that anyone here did…. then today’s post is for you.

Enjoy a family favorite on the lighter side with this Broccoli Quinoa Mac and Cheese. It’s got no pasta in it and instead is packed with quinoa, tons of broccoli, and a delicious cheesy sauce.

I have been seeing quinoa mac and cheese recipes float around for a while now, but honestly the lazy girl inside of me didn’t want to take the time to cook the quinoa before making the rest of the dish. Clearly you have to do this with regular mac and cheese so I’m not sure what the difference is. The thought of cooking the quinoa must have been too daunting. So I just keep suppressing this idea until the motivation struck.

Well I finally picked up a box of frozen quinoa at Trader Joe’s, just microwave for 3-4 minutes, and got to work on this recipe.

Broccoli Quinoa Mac and Cheese

This Broccoli Quinoa Mac and Cheese made for a fun twist on the traditional. It was a great and filling vegetarian dinner and wasn’t nearly as time consuming to make as my mind was setting me up for. Go ahead and buy the frozen precooked quinoa, it’s worth it!

Broccoli Quinoa Mac and Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cups cooked quinoa
  • 14oz frozen broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1½ cup shredded cheddar cheese, divided
  • ½ cup panko bread crumbs
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Microwave broccoli for 2-3 minutes until no longer frozen, set aside
  3. In an oven proof skillet (if you don't have one just use a regular skillet and transfer before baking to oven safe dish) melt butter over medium heat. Whisk in flour until lightly browned, about 2 minutes. Slowly whisk in milk and cook, stirring frequently until slightly thickened, about 5-6 minutes. Add onion powder, garlic powder, ground mustard, salt, and pepper. Remove from heat and stir in 1 cup of cheese, quinoa, and broccoli.
  4. Mix together ½ cup cheese, panko and olive oil. Sprinkle on top of broccoli and quinoa mixture.
  5. Bake for 20 minutes until cheese is melted and panko is browned. Let stand 5 minutes before serving.

Approx cost per serving: $2.02

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Roasted Corn Salad

Corn lovers, rejoice. Summer is finally coming. I’m not excited about the hot muggy weather, but the corn. I’m excited about the corn.

After our binge eating in Texas we wanted to just enjoy some lighter dinners. To me that means salads all week long. But I can get pretty bored with lettuce salads since I eat those for lunch most days also, so for filling but light dinners I turn to vegetable salads and grain salads.

Roasted Corn Salad

Corn is coming into season and we are finally seeing my favorite vegetable on sale. Tossed with creamy avocado, mozzarella cheese, and grape tomatoes in a cilantro lime vinaigrette I was seriously in heaven eating this.

Hagin had a work dinner and it turns out he wasn’t a huge fan of it when I gave him some for lunch the next day. Usually I get upset when he doesn’t like something I made, but not this time. It meant more for me.

Roasted Corn Salad - Supper for a Steal

This will be a great salad to serve at summer BBQs or to bring along on picnics.  Maybe just don’t invite your friends who love corn because then you won’t get a huge bowl to yourself.

Roasted Corn Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 ears of corn
  • 1 pint grape tomatoes, halved
  • 8 oz fresh mozzarella, cubed
  • 2 avocados, cubed
  • zest of 1 lime
  • juice of 1 lime
  • ½ cup olive oil
  • 1½ cup cilantro
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees. Peel back the corn husk and remove all the silk. Replace husks. Roast the corn in the oven directly on the wire rack for 35 minutes. Remove and let cool.
  2. When cool enough to handle, cut the corn off the cob. In a large bowl mix together corn, tomatoes, mozzarella, and avocado.
  3. In a food processor or blender, blend lime zest, lime juice, olive oil, and cilantro until mixed. Add salt and pepper to taste, start with about ½ teaspoon salt and ¼ teaspoon pepper, you can always add more salt to the salad when finished if necessary.
  4. Pour dressing over salad and carefully toss to combine.

 Approx cost per serving: $1.39

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Ramen Peanut Noodles

Ramen Peanut Noodles - Supper for a Steal

If you are in need of a very quick and easy dinner, then look no further. These Ramen Peanut Noodles are for you if you aren’t a huge cook or are just burned out in the kitchen one week.

Believe me, I know how those days or weeks are. I have really been feeling unmotivated to get in the kitchen lately. I’m perfectly happy eating every meal out, but my bank account is not. So I’m really trying to at least whip up somewhat healthy and as easy as possible meals.

For the first part of my pregnancy pasta was my worst enemy, but now I can’t get enough of it. I love making big bowls of it loaded with veggies. Cold pasta salads, hot with a delicious peanut sauce. Yep, we have been eating plenty of pasta the last few weeks.

Ramen Peanut Noodles

 

Ramen Peanut Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 2 packages ramen noodles, any flavor we are disgarding the flavoring package
  • 16oz bag fresh stir fry veggies
  • 1¼ cup water
  • ¼ cup peanut butter
  • ¼ cup reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon crushed red pepper flakes
  • chopped peanuts and sliced green onion, for topping
Instructions
  1. Bring a large pot of water to a boil. Add ramen noodles, breaking them up, and vegetables. Cook for 3 minutes then drain and set aside.
  2. Whisk together water, peanut butter, soy sauce, brown sugar, cornstarch, and red pepper flakes.
  3. Using the same pot cook sauce over medium heat until thickened. About 5-7 minutes. Toss back in noodles and vegetables.
  4. Divide into bowls and top with peanuts and green onions.

Adapted from Yummy Healthy Easy

Approx cost per serving: $1.47

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Black Bean and Avocado Flautas for #SundaySupper

Black Bean and Avocado Flautas - Supper for a Steal

I’m no stranger to meatless meals. My lunches are almost always meatless and I only have meat for dinner maybe twice a week. Most of the time my meatless meals are pretty healthy, but not today friends!

I made flautas, and I fried them!

There are plenty of veggies stuffed inside those little fried rolls, but lets not fool ourselves into thinking veggies inside fried tortillas are healthy.

I was perusing Pinterest one day and saw a recipe for fried black bean and avocado burritos. This sounded like a winning combination which I thought would be even better snack sized.

Black Bean and Avocado Flautas

 

The black bean and avocado flauta was born. The term flauta or taquito seems to be used interchangeably often on food blogs, but after a little research it looks like fried flour tortillas are flautas while if these were in corn tortillas it would be more appropriate to refer to them as taquitos. I just call them delicious.

5.0 from 1 reviews
Black Bean and Avocado Flautas for #SundaySupper
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 red bell pepper, diced
  • ½ red onion diced
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 (15oz) can black beans, drained and rinsed
  • 2 avocados, chopped
  • ½ cup shredded pepperjack cheese
  • 12-14 fajita size flour tortillas
  • canola/vegetable oil for frying
Instructions
  1. Saute bell pepper, onion, and garlic in ½ tablespoon of oil for 3-4 minutes over medium heat, until soft. Add cumin and salt and cook an additional 2-3 minutes.
  2. In a large bowl combine vegetables, black beans, and avocados. Lightly mix to combine.
  3. Heat ½ inch of oil in a large skillet over medium heat.
  4. Spoon 2-3 tablespoons of filling into the center of each tortillas, top with about ½ tablespoon shredded cheese, and roll up. Place seam side down in the skillet and cook 3-4 minutes turn and cook an additional 3-4 minutes, until browned and crispy. Remove to paper towel lined plate to cook and drain. You should be able to fit about 4 in the skillet at a time.

If you have leftovers these store well in the refrigerator until the next day, just pop them in the toaster oven to reheat

Approx cost per serving: $1.70

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Sunday Supper MovementJoin 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.
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Baked Black Bean Quesadillas

Here is an easy recipe to whip up when you are tired, don’t want to cook, or just feeling blah in the kitchen.

Baked Black Bean Quesadillas - Supper for a Steal

I remember eating baked quesadillas often as a child.  I always thought they were sort of strange, but tasty. Other people just fried there cheese quesadillas in a skillet and my mom baked them with all sorts of different fillings in the oven.

Well now I know why. It’s much easier to feed a family of four baked quesadillas. You aren’t waiting over the stove the whole time flipping them while they cook. You are actually able to sit down and enjoy your dinner with your family.

I might have over stuffed my quesadillas a little bit, didn’t want any of that delicious filling going to waste. I probably could have easily made another out of all the filling I had.

Baked Black Bean Quesadillas

 

Baked Black Bean Quesadillas
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 can black beans, drained and rinsed
  • ½ cup frozen corn
  • ½ cup salsa
  • 1 teaspoon ground cumin
  • 1 cup shredded cheese
  • 4 large flour tortillas
  • non stick cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mash half the can of black beans. Add in the remainder of the can, corn, salsa, and cumin. Mix together.
  3. Divide evenly among half of four tortillas, top with cheese and fold over.
  4. Place on a baking sheet and lightly spray tops with cooking spray.
  5. Bake 20-30 minutes until browned and crispy.
  6. Serve with your favorite quesadilla toppings.

 

Approx cost per serving: $1.20

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Avocado Enchiladas

Happy Valentine’s Day. Looking for a delicious Mexican meal for two? Look no further than these Avocado Enchiladas.

I have to admit we aren’t ones for fancy Valentine’s day plans. Usually a good burger or tacos is all I really want. Plus you don’t have to worry about making a reservation 2 months in advance at those kind of places.

Avocado Enchiladas

I was inspired to make Avocado Enchiladas after having dinner on a work trip a few months back at Cantina Laredo, at least four of us ordered their Avocado Enchiladas and all agreed they were delicious.

I believe their’s also had artichokes, but I didn’t think it was a necessary ingredient.

Avocado Enchiladas - Supper for a Steal

You can throw these together for 2 or 20 people. I baked them in individual dishes for my husband and I to each have our own.

I was heading out to dinner the night I made these. He still got a tasty dinner and I was able to bake mine up for lunch the next day.

Avocado Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 small hass avocados
  • juice of 1 lime
  • ¼ cup cilantro, chopped
  • ½ small white onion, minced
  • ½ teaspoon cumin
  • pinch of salt
  • 1 cup shredded cheese, divided
  • 7oz can salsa verde
  • 4 corn tortillas
Instructions
  1. Scoop avocados out of skin and give a rough chop. In a bowl stir together avocado, lime juice, cilantro, onion, cumin, salt, and half of the cheese.
  2. Spoon 1-2 tablespoons of salsa verde on the bottom of each baking dish (or use one baking dish for all four enchiladas). Fill all four enchiladas evenly, roll up and place seam side down in dish. Cover with ⅓ cup more sauce and remaining cheese.
  3. Bake 15 minutes uncovered until browned and bubbly.

 

Approx Cost Per Serving: $3.50

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Creamy Tomato Basil Soup

I made this soup back in early December, you know it has to be easy because cooking and I were not on very good terms at the time.

But I wanted a big bowl of soup and grilled cheese for lunch so I whipped this up.
Creamy Tomato Basil Soup - Supper for a Steal

It takes virtually no time to make and it involves very little prep work.

This soup was probably one of the only meals we ate at home the whole month of December. Cooking during the first trimester was hard for me. Even eating was difficult. Nothing sounded appealing. I was to tired to make anything. And my husbands idea of cooking was PB&J. I can tell you we ate one or two dinners of PB&J or cheese and crackers.

This recipe is so easy my husband probably could have made it!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 28oz can crushed tomatoes
  • 14oz can petite diced tomatoes
  • 2 cups vegetable stock
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon pepper
  • ⅓ cup heavy whipping cream
  • ½ teaspoon dried basil
  • 4-5 leaves fresh basil, julienned
Instructions
  1. In a stockpot, saute garlic in olive oil for 1-2 minutes until fragrant. Add crushed tomatoes, diced tomatoes, vegetable stock, salt, pepper, and sugar. Allow to simmer on medium heat for 10 minutes.
  2. Remove from heat, stir in cream and basil.

Approx cost per serving: $1.20

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Herbed Goat Cheese and Sundried Tomato on Crostini #SundaySupper #GGHoliday2013

Easy Holida Appetizer - Herbed Goat Cheese with Sundried Tomato on Crostini

I am always looking for easy holiday recipes. My job for our family Christmas dinner is always appetizers. I just love appetizers. For Christmas I usually start planning out what I’m going to bring weeks in advance, but during the holiday season we sometimes have impromptu get togethers with friends. In those cases it’s great to have a handful of simple holiday meals in the back pocket.

Gourmet Garden is my new favorite grocery store purchase. You can find them refrigerated in the fresh produce section, usually near all the herbs. For years my mom has been using their products, and now I know why. Rather than running out to my garden, that may or may not have parsley today, bringing it back in, washing it, chopping it, etc. You can just use a little bit of Gourmet Garden parsley, no chopping involved! You use Gourmet Garden products just like fresh herbs in a one-to-one ratio, no math skills required. They can also be used in place of dried herbs in a two-to-one ratio, 2 teaspoons of Gourmet Garden basil equals 1 teaspoon dried basil. I find the garlic especially handy. I am constantly chopping garlic, the convenience of the little tube of pre-chopped fresh garlic is a lifesaver. On Gourmet Garden’s website you are able to sign up for their newsletter which contains monthly recipe ideas, quick tips, and herb facts and you can also download a coupon.

Herbed Goat Cheese with Sundried Tomato on Crostini

This whipped goat cheese comes together in seconds in the food processor. I used a plastic bag with the tip cut off to pipe on the cheese because I was in a rush to get these out for everyone to enjoy. For a quick and casual get together with friends, try setting out a few easy appetizers and some wine. That is what I like to call stress free entertaining.

Easy Holida Appetizer - Herbed Goat Cheese with Sundried Tomato on Crostini - Supper for a Steal

 

5.0 from 1 reviews
Herbed Goat Cheese and Sundried Tomato on Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • 1 crispy baguette
  • 4 oz goat cheese
  • 3 tablespoons light cream cheese
  • 1½ tablespoon Garden Gourmet Italian Herbs
  • 7-8 sun dried tomatoes, thinly sliced
Instructions
  1. Preheat oven to 400 degrees. Slice baguette thinly on a diagonal. Arrange on baking sheet and bake for 4-5 minutes or until golden, flip an bake an additional 2-3 minutes. Let cool before spreading the cheese on.
  2. In a bowl combine goat cheese, cream cheese, and Garden Gourmet herbs. Whip with hand mixer until thoroughly combined.
  3. Spoon cheese into a plastic bag, clip off the tip and pipe onto crostini. Top with a thin slice of tomato.

 

Visit Gourmet Garden: Website |Twitter |Facebook |Pinterest

Sunday Supper Movement

 

You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board.

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.

This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.

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Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

For the past few weeks I have been on a little bit of a brussels sprout kick. I purchased a huge bag at Costco and had fun coming up with different ways to enjoy them.  This salad was one of my favorites! I like the softer crunch that the brussels give it. And with those toppings can you go wrong? I don’t think so.

Do as I say and not as I do, buy your pistachios shelled. Those things are a pain to shell when you just want to eat your salad.

Shaved Brussels Sprout Salad-Supper for a Steal

 

I made this up for lunch for the husband and I and it really was quite filling and a lot of salad. This would easily feed four as a side salad. I wanted to bring it to Thanksgiving as our salad, but I had a hard enough time getting some people to eat Cauliflower Au Gratin :)

Shaved Brussels Sprout Salad
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1½ cups whole brussels sprouts
  • ¼ cup dried cranberries
  • ¼ cup pistachios
  • ¼ cup gorganzola
  • juice of 1 lime
  • ⅛ teaspoon Italian herbs
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon minced garlic
  • salt and pepper
  • 2 tablespoons olive oil
Instructions
  1. With a mandolin or food processor thinly slice the brussels sprouts, pull the slices apart in a large bowl. Top with cranberries, pistachios, and gorganzola.
  2. In a small bowl whisk together lime juice, herbs, mustard, garlic, and a little bit of salt and pepper. Slowly drizzle in olive oil and whisk until combined. Pour over salad and toss to combine.

 

Approx cost per serving: $1.43

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Cauliflower Au Gratin

Easy Cauliflower Au Gratin - Supper for a Steal

I had grand plans to post a bunch of “healthier” Thanksgiving recipes on here, but then I decided my kitchen reveal was more important, and those healthier Thanksgiving recipes got pushed to the week of Thanksgiving.

So just in case you still haven’t finalized your menu. I have this cauliflower and hopefully another recipe for you tomorrow. Nothing like last minute, right?

I have always been a fan of cauliflower, but it wasn’t until I made this dish that I fell madly in love with it.

Think Mac and Cheese, but with cauliflower. You whip up and easy cheese sauce and top it all with a crunchy coat of breadcrumbs. You could prepare this in advance and hold off on the broiling until right before you are about to serve your Thanksgiving dinner to heat the whole dish through.

I’m telling you, it was perfect.

Easy Cauliflower Au GratinThis dish can easily be doubled or tripled if you have a big enough pan. The recipe below was enough to feed my husband and I for dinner, it will feed 4-6 as a side.

Thanksgiving is at my parents house this year with my Aunt and Uncle. There will only be 6 of us. Since I’m not big on turkey I’m planning to make a few veggie side dishes to fill up on. I’m doubling this recipe, because I know I will eat about half of it myself. I think it makes a good substitute for having potatoes at the table. I know my low carb friends will love this recipe.

Cauliflower Au Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10oz cauliflower florets
  • ½ cup + 2 tablespoons milk
  • pinch of salt
  • ¼ cup seasoned breadcrumbs
  • ½ cup shredded Cheddar cheese, divided
  • 1 tablespoon flour
  • ½ teaspoon Dijon mustard
  • pinch of pepper
Instructions
  1. In an overproof skillet (10") bring cauliflower, ½ cup milk and salt to a boil. Reduce heat, cover and simmer 5 minutes until cauliflower is tender.
  2. Combine breadcrumbs and 2 tablespoons shredded cheese in a small bowl, set aside.
  3. Preheat broiler.
  4. Whisk flour and 2 tablespoons milk in a small bowl, add to cauliflower mixture, cook until thickened, about 1 minute. Stir in remaining cheese, mustard, and pepper. Sprinkle with breadcrumb topping and broil until top is crispy and golden browned, 1-2 minutes

 

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