Menu Monday!

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Hope you had a fabulous weekend! I was hacking up a lung (sorry… TMI?) and just trying to feel better. ¬†But mommies don’t get sick days. Anyway, that was pretty much our weekend, summed up ūüôā

If this is your first time visiting for Menu Monday, then welcome! ¬†This is where I share my weekly dinner menu, along with recipes. ¬†We are a vegetarian family, so if you are also meatless, or looking for ideas for a Meatless Monday, then you’re at the right place! For more information on how I menu plan, look at this.

Monday:
Tacos

Tuesday:
Black Bean & Butternut Squash Enchiladas
(From this blog) – never got around to making them this week

Wednesday:
Mexican Pizza
(From Field of Greens, pg. 180)
I’m actually documenting the process this week so I can share it with you!

Thursday:
Tagliarini with Roasted Tomatoes, Zucchini & Basil
(From Field of Greens, pg. 137)
New to us recipe!

Friday:
Burgers with Pimento Cheese, Red Onion, Roasted Garlic
Austrian Potato Salad (Originally from Cook’s Illustrated, similar recipe here, and Mayo free!)
Apple Pie

Saturday:
Leftovers

Sunday:
Toasted Sourdough with Roasted Peppers, Fontina & Rocket
(From Field of Greens, pg. 302)

*Grocery store this week:¬†Trader Joe’s

Need ideas for dinner? ¬†Follow my Pinterest board – it’s where I save all of my dinner ideas!

Don’t forget to follow:¬†Instagram¬†|¬†YouTube¬†|¬†Facebook¬†|¬†Google+¬†|¬†BlogLovin’¬†| Twitter | Pinterest

Menu Monday!



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Another Menu Monday! ¬†I actually finished making the menu and shopping list at 2:00PM yesterday. ¬†Not bad! ¬†Normally the menu is created either LATE Sunday or very early Monday… so a productive Sunday.

This week I’ve been craving some old favorites and comfort food. ¬†So you may see some serious repeats… but I was really craving it!

If this is your first time visiting for Menu Monday, then welcome! ¬†This is where I share my weekly dinner menu, along with recipes. ¬†We are a vegetarian family, so if you are also meatless, or looking for ideas for a Meatless Monday, then you’re at the right place! For more information on how I menu plan, look at this.

Monday:
Mexican Pizza
(From Field of Greens, pg. 180)
The recipe makes double sauce, so I freeze half to use another time

Tuesday:
Kale & Black Bean Burrito Bowl
(Adapted from this recipe)

Wednesday:
Spicy Basil Tofu
(SO delicious and easy!! Adapting from this recipe from Cooking Light)

Thursday:
Butternut Squash and Black Bean Enchiladas
(Adapted from this recipe)

Friday:
Stovetop Mac & Cheese
(Found on Pinterest – recipe here)

Saturday:
Easy Vegetarian Meatballs and Roasted Potatoes
(My own recipe – here)

Sunday:
Black Bean Tacos

*Grocery store this week: Food Lion

Need ideas for dinner? ¬†Follow my Pinterest board – it’s where I save all of my dinner ideas!

Don’t forget to follow:¬†Instagram¬†|¬†YouTube¬†|¬†Facebook¬†|¬†Google+¬†|¬†BlogLovin’¬†| Twitter | Pinterest

Menu Monday!

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Well, well, Monday.  We meet again.

First, if you follow me on Instagram, you saw on Saturday a video of Elizabeth crawling!!!!!! She just decided to do it, randomly.  Yay her!

Hope you all enjoyed your weekend. Father’s Day for us was quiet. ¬†The doctor hubby was on call on Sunday, meaning he didn’t come home from the hospital until about 6:00, and then had to go BACK in after dinner… so yay for his first Father’s Day…

He did request a pretty awesome dinner. ¬†Last week I made this Spicy Basil Tofu. ¬†O.M.G. ¬†This was AMAZING! ¬†He asked for this again for Father’s Day, and then I also made a batch of Thai Yellow Curry, so our tummies were very happy. ¬†FYI – if you like a saucy Spicy Basil Tofu, that particular recipe is lacking. ¬†When I made it a second time, I tripled the sauce part of the recipe.

Enough chit chat… on to the menu!

If this is your first time visiting for Menu Monday, then welcome! ¬†This is where I share my weekly dinner menu, along with recipes. ¬†We are a vegetarian family, so if you are also meatless, or looking for ideas for a Meatless Monday, then you’re at the right place! For more information on how I menu plan, look at this.

Monday:
Singapore Noodles
From Cook’s Illustrated
(we never got around to eating this last week)

Tuesday:
Greek Tortellini Salad
From Two Peas and Their Pod

Wednesday:
Southwest Pasta
My own little recipe… inspired from one of our favorite restaurants in St. Joseph, MI

Thursday:
Caprese Paninis
No recipe, just tomato, basil, and mozzarella

Friday:
Taco Stuffed Avocados
From Babble.com – the picture looked delightful!

Saturday:
Thai Drunken Noodles
Found on Pinterest

Sunday:
Black Bean Tacos
Because we had them last week, and I was obsessed.

*Grocery stores this week:
Trader Joe’s (it’s actually been a while since I’ve been there!) and the local Asian Market for some thai basil and mushroom soy sauce.

Need ideas for dinner? ¬†Follow my Pinterest board – it’s where I save all of my dinner ideas!

Don’t forget to follow:¬†Instagram¬†|¬†YouTube¬†|¬†Facebook¬†|¬†Google+¬†|¬†BlogLovin’¬†| Twitter | Pinterest

Menu Monday!

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Monday! ¬†Another weekend just whizzed by. ¬†We had a blast up in Virginia on Saturday. ¬†Elizabeth’s first trip to the zoo was a success!

In unrelated news, I finally have a Twitter account. ¬†I’m learning the ropes, so if you’d like to follow me and give me tips, I’d appreciate all the help I can get! ¬†And I promise I’ll follow you back!

Shameless plug over.

The menu this week has some new-to-me items. ¬†I’ve been craving Asian food (instead of Mexican, for once) and wanted to try to make Spicy Basil Tofu. ¬†Then, the current issue of Cook’s Illustrated arrived, and it had a recipe for Singapore Noodles. ¬†Sounded interesting, and will hopefully satisfy my cravings!

If this is your first time visiting for Menu Monday, then welcome! ¬†This is where I share my weekly dinner menu, along with recipes. ¬†We are a vegetarian family, so if you are also meatless, or looking for ideas for a Meatless Monday, then you’re at the right place! For more information on how I menu plan, look at this.

Monday:
California BLT’s
(Blog post coming soon!)

Tuesday:
Spicy Basil Tofu
(Haven’t tried before, but adapting from this recipe¬†from Cooking Light)

Wednesday:
Mexican Pizza
(From Field of Greens, pg. 180)
I should do a recipe post on this too – this pizza is amazing!

Thursday:
Tomato Pesto Pasta
(See previous post for recipe)

Friday:
Tacos with Peach & Raspberry Cobbler for dessert

Saturday:
Singapore Noodles
(From Cook’s Illustrated)
Unfortunately you can only view the recipe if you subscribe.¬†If it’s good, I’ll try to post it!

Sunday:
Paninis with Leftover Tomato Pesto

*Grocery store this week: Food Lion

Need ideas for dinner? ¬†Follow my Pinterest board – it’s where I save all of my dinner ideas!

Don’t forget to follow:¬†Instagram¬†|¬†YouTube¬†|¬†Facebook¬†|¬†Google+¬†|¬†BlogLovin’¬†| Twitter | Pinterest

Easy Vegetarian Meatballs | Cup of Tea Recipe



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Folks, it’s recipe time! ¬†Allow me to show you how to cook my favorite¬†vegetarian meatballs!¬†The original recipe is from my Mother-In-Law, but I’ve tweaked this a bit each time I prepare them.

I’ve had this post in the works for MONTHS! ¬†Literally months. ¬†I took most of the pictures in February. ¬†All that was missing was a finished product pic. ¬†How sad is that? ¬†You could have made these meatballs many times over if it weren’t for my laziness.

Sorry about that.

So, as the title suggests, these meatballs are really easy! ¬†Everything gets mixed up in the food processor. ¬†And the ingredients are pretty easy to gather, so if you’re making one batch, you might as well make several at a time!

These also freeze really well. ¬†So I’ll make multiple batches at once, form them into the balls, then place them on a parchment-lined baking sheet to stick in my freezer. ¬†Once they’ve hardened (about 3 hours), place them in a gallon sized freezer storage bag and you have a tasty, yummy meal just waiting in the wings!

This is also one of my go-to potluck, fancy dinner, or holiday meal options. ¬†I’ve even had meat lovers try these and like them (and ask for the recipe… which I think is a good sign, right?).

So I’ll quickly go through the steps and show you the pics (if you’re visual), and then the official recipe is down below, for easy printing (so you don’t print 18 pages).

The meatball ingredients are pretty simple. ¬†The “meat” comes from the Morningstar Farms Grillers Original (Original is key here… not the crumbles, and definitely not the Grillers Prime patties). ¬†You can find these burgers everywhere. ¬†You’ll also need an onion, cheddar cheese, some dried thyme, walnuts, and 4 eggs (or egg beaters – I’ve used both!).

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Toss the hard ingredients in first (walnuts and onions) into your food processor and pulse to break them up.20140527-094425-35065854.jpg

Then add your Griller patties (thawed in the microwave), cheese and thyme. ¬†Combine it all together until it’s the same consistency. ¬†Then add your eggs. ¬†Blend for about 10 seconds, until it all comes together.

Then scoop it out of the food processor and put the meatball mix into a separate bowl. ¬†Stir in either 1 cup of ground up soda crackers OR, my personal favorite, ground up rolled oats oatmeal (because I always have that on hand. ¬†Who has soda crackers on hand??). ¬†You might want to add 3/4 cup of the oatmeal or cracker first, stir the mix, then check for consistency, to make sure the mix isn’t too dry. ¬†I usually, though, end up adding the full cup.20140527-094426-35066258.jpg

Form into balls of meat, and place on a greased 9×13 casserole pan (or parchment-lined baking sheet if you plan on freezing). ¬†Then pop them into a 350 F oven for 30 minutes.20140527-094426-35066634.jpg

While the meatballs bake, you can make the sauce. The sauce for these bad boys is half a bottle of BBQ sauce (for THIS recipe, I prefer the Kraft Original) and one 12-15 oz jar of Apricot Preserves (I’ve used full strength and sugar free before… don’t really notice a difference). ¬†Combine them together. ¬†20140527-094427-35067423.jpg

After 30 minutes of baking, pull the meatballs out, pour the sauce over them, and pop it all back in the oven for a final 15ish minutes (until the sauce starts bubbling).20140527-094427-35067906.jpg

Yum! ¬†They are so delicious. ¬†Our perfect comfort food! ¬†(Look at this fancy picture. ¬†I remember asking my husband “Should I add parsley? ¬†Would that look good?”. ¬†I instead ended up with a bad Italian restaurant menu picture… sigh. ¬†I’m not a food blogger, ok??)20140527-094424-35064882.jpg

Ok, official recipe time!

Easy Vegetarian Meatballs

From the Cup of Tea blog

These freeze really well. ¬†Make the meatballs up to step 5. ¬†Roll the meatballs and place on a parchment paper-lined baking sheet and place in the freezer. ¬†Let freeze and harden for about 3 hours, then place the meatballs in a gallon sized freezer storage bag. ¬†If you’re making multiple batches, make one batch at a time. ¬†The meat ball mix, for whatever reason, can’t double well.

Makes approx. 30 meatballs, depending on how big you make them.

Ingredients:
1 package (4 patties) Morningstar Farms Grillers Original, thawed in the microwave
1 medium yellow onion, quartered
1 cup grated cheddar cheese (sharp or mild, doesn’t matter)
1 cup finely ground rolled oats (like Quaker) or soda crackers
1/2 cup walnuts
1/2 tsp sage
4 eggs or 1 cup Egg Beaters

For Sauce:
1/2 bottle barbeque sauce (I use Kraft Original, since it’s a little sweeter)
1 12 oz jar apricot preserves

Preheat oven to 350 F.

1. Place 2 cups rolled oats or soda crackers into a food processor.  Pulse until finely ground.  This should yield you about 1 cup of finely ground, plus a little extra.  Grind up more for another use.

2. Put the quartered onion and walnuts in the food processor. ¬†Pulse to break up into smaller chunks. ¬†It doesn’t have to be a smooth mix yet. You just want to break up the harder ingredients before adding the rest.

3. Next, add to the onion mix the Griller patties (broken into quarters), cheese and thyme.  Pulse until combined.

4. Add your eggs (or stream in the Egg Beaters) to the mix in the food processor and pulse to combine, until smooth.

5. Spoon your meatball mixture into a mixing bowl. Stir into the mix about 3/4 cup of your finely ground oatmeal or soda cracker. Try rolling the mix into a meatball. ¬†If it’s too wet and not sticking together, add the remaining 1/4 cup of the oatmeal or soda cracker. ¬†I usually end up using the full 1 cup.

6. Form into meat balls (whatever size you’d like!). ¬†Place rolled meatballs on to a 9×13 baking dish, prepped¬†with non-stick spray. ¬†If freezing, place on a parchment-lined baking sheet instead.

7. Bake in the oven, at 350 F, for about 30 minutes.  The meatballs will warm through and get a nice crunchy exterior.  (You could pan fry the meatballs instead at this point.  I just prefer baking them.)

8. While the meatballs are baking, you can make the sauce.  Combine together the barbecue sauce and the apricot preserves.  You could microwave the mix for 10 seconds to make it easier to stir and pour.

9. After baking for 30 minutes, remove the meatballs from the oven and pour the sauce over them.  Return the meatballs back to the oven for an additional 15 minutes, or until the sauce starts to bubble.

Serve the meatballs with rice pilaf, or mashed potatoes (why not??), or any other tasty side you prefer.

Enjoy!

20140527-094423-35063037.jpgLinking up at Good Tips Tuesday!