- It has been found that diets high in fruit and veggies can reduce your risk of certain cancers.
- Red meats and processed meats have been linked to causing colon cancer.
- A study done by Harvard University found that replacing foods high in saturated fats, like meats, with foods high in unsaturated fats, like nuts and seeds, can reduce the risk of heart disease by 19%.
- Diets containing a significant amount of meat have also been linked to diabetes and obesity.
- The United Nations' Food and Agriculture Organization has estimated that approximated 20% of man made greenhouse gas emissions is generated by the meat industry.
- These emissions can be considered a factor for the accelerating climate changes throughout the world.
- It has also been shown that water needed for livestock far exceeds the water needed to raise vegetables and grains.
- 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
- 2 large red peppers, cut into thin strips
- 2 zucchini, halved, thinly sliced
- 1/2 lb. mushrooms, thinly sliced
- 1 jar (24 oz.) chunky spaghetti sauce
- 1 tsp. dried oregano leaves
HEAT oven to 375ºF.
RESERVE 3/4 cup cheese; combine remaining ingredients.SPOON into 13x9-inch baking dish; sprinkle with reserved cheese.BAKE 20 to 25 min. or until heated through.
Yeah-it's that easy! Or how about this timeless Pasta Primavera recipe from Foodnetwork.com?
How to:Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.If these two 30 minute meals aren't your style, how about a Mushroom-Manchego Quesadilla from Vegetariantimes.com that takes about half that time?
- Kosher salt
- 12 ounces fusilli or other corkscrew pasta
- 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
- 2 carrots, shredded
- 1 yellow bell pepper, cut into thin strips
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh mint
- 1/2 cup grated parmesan cheese
- 4 ounces goat cheese, crumbled
- 2 jalapeño chiles
- 2 tsp. canola oil
- 6 oz. cremini mushrooms, sliced (1 ½ cups)
- ¼ tsp. ground black pepper
- 4 (8-inch) whole-wheat tortillas
- 6 Tbs. shredded manchego cheese
- ½ cup prepared salsa verde
- Cilantro sprigs for garnish, optional
Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand to cool. Peel, remove seeds, and coarsely chop. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.
For more recipes-check out our Meatless Monday board on Pinterest!