There is a chill in the air, and my out-of-town hubby is coming home. I need to get some meat on the table for him (and vegan compliments for the rest of us! :))
Sunday:
Chili, cornbread, salad (vegan chili) (see below)
Monday:
Oven baked chicken legs and thighs; rice; broccoli (vegan "chicken" patties)
Tuesday:
leftovers
Wednesday:
cheeseburgers/rolls, cooked carrots (veggie burgers)
Thursday:
baked pork chops, noodles, spinach
Friday:
Bean soup, green beans, rolls (mix my daughter gave me for Christmas)
Saturday:
half-batch lasagne (half-batch vegan lasagne) (see below)
salad
Mom's Chili:
1 lb. ground beef
1/2 onion chopped
1/2 green pepper, chopped
1/2 Tbsp. Worcestershire Sauce
1 tsp. chli powder
1/4 tsp cinnamon
1/4 tsp garlic powder
1 can kidney beans
1 can diced tomatoes
6 oz. can tomato paste
1/2 of 15 ounce can tomato sauce (use other half for vegan chili, or use whole can)
Brown ground beef in bot with onion and green pepper. Add all other ingredients. Bring to a boil, reduce heat, cover, and simmer for 2 hours, stiffing occasionally.
Vegan version:
12 oz. pkg. veggie crumbles
1/2 onion, chopped
1/2 green pepper, chopped
1/2 Tbsp. vegetarian Worcestershire sauce (or reg.)
1 tsp. chili powder
1/4 tsp. cinnamon
1/4 tsp. garlic powder
1 can dark red kidney beans
1 can diced organic tomatoes
6 oz. can tomato paste
1/2 of 15 ounce can tomato sauce
Brown crumblies with onion and green pepper, then add all ingredients and bring to a boil. Cover, reduce heat, and simmer for 2 hours.
Lasagne:
8 oz. lasagne noodles, cooked
8 oz. ground beef, browned, mixed with
16 oz. spaghetti sauce
1 egg
15 oz. ricotta cheese
12 oz. shredded mozzerella cheese, divided
1/4 cup parmesan cheese, divided
Cook noodles. Brown ground beef; then mix with spaghetti sauce. Spread a small amount of spaghetti sauce in bottom of 8"X8" baking dish. In a separate bowl, combine ricotta cheese, egg, 8 oz. of mozzerella cheese, and 1/8 cup of parmesan cheese. Layer the pan with noodles; cheese mix; meat/sauce; repeat. End with sauce, and sprinkle with rest of mozzerella cheese and top with parmesan cheese.
Bake at 350 degrees for 40 minutes.
Vegan Lasagne (1/2 batch):
8 oz. whole wheat or brown rice lasagne noodles, cooked
8 oz. vegan crumbles
1 jar 365 roasted red pepper pasta sauce (Whole Foods)
12 oz. chopped spinach, cooked
2 sweet potatoes, sliced thinly (1/4")
2 Tbsp. nutritional yeast
Spread sauce in bottom of 8"X8" pan. Heat the rest of the sauce with the crumblies in a pan. Make one layer of noodles, in pan, top with a layer of sweet potatoes, a layer of chopped spinach, a layer of noodles; repeat, ending with a layer of noodles, a layer of sauce, and sprinkle the top with nutritional yeast.
Bake at 350 degrees for 40 minutes.
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