Monday, May 14, 2012

Meatless Monday: Recipes for the Whole Day

It's Monday again and we hope you are participating in Meatless Monday.  We have 3 great recipes for you to try for breakfast, lunch, and dinner.  Let us know how you like them!

 
Breakfast is the most important meal of the day.  It not only fuels you for your morning routine, but it can kick start your metabolism.  Try this healthy and hearty Baked Oatmeal recipe from WholeLiving.com with your morning coffee or give a bar to your child as they wait for the school bus.  Did you know that oatmeal is considered one of the most satiable foods, meaning it keeps you feeling fuller, longer? (See recipe on WholeLiving.com link above).

 
As lunch time comes around, you want something that will fill you up without weighing you down.  Nothing is worse than eating a big calorie filled lunch that makes you want to nap, rendering you unproductive for the next hour or so.  Try this Veggie-Stack Pita Pocket to keep you going!  Again, this is a great, nutritious meal you can pack in your child's lunch box, or would make a fast meal if you are in a hurry.

 

Ingredients

  • 1 (15-ounce) can chickpeas or white beans, rinsed and drained
  • 1 to 2 tablespoons water
  • 1/4 cup grated manchego or pecorino romano cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon kosher salt, plus more for seasoning
  • Pinch red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1/2 ripe Hass avocado, pitted and sliced
  • 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced
  • 10 to 12 whole-wheat pita minis (3 inches), lightly toasted

Directions

Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste.
Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school.
TIP: Remaining bean spread becomes a dip for vegetables or pita chips, or as another dimension layered in your child's favorite cold cut sandwich.

 
 
As your day winds down, it's time for a satisfying, but easy to make dinner.  This Spinach Walnut Penne is the perfect ending to your Meatless Monday and leftovers provide a delicious lunch for the next day.  (Note:  Fleischmann's® Made with Olive Oil Spread can be substituted with olive oil, butter, or a butter alternative.)

Ingredients

2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained 2 cups dry multigrain penne pasta, uncooked

2 tablespoons Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/2 cup shredded Parmesan cheese

 

Directions

Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat, stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring occasionally.
Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and cheese just before serving.


Bon App├ętit!

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