Jan. 16: New Plan...Again

Yet again, I have a new plan of action.

First of all, I'm sorry that I'm sucking so much at blogging.  While I realize that blogging has been a key to success for me up until now, I've had a lot on my plate lately and it's been hard to put my personal stuff aside and concentrate on  this.

Years ago (15 to be exact) I had been a vegetarian for 5 years.  I was at my all-time healthiest and most fit with very little effort whatsoever.  I'm sure that maintaining at age 41 vs. maintaining at age 25 will not be quite as carefree, but I'm ready to try anything.

For many reasons, I've been toying with becoming a vegetarian again.

~ The Environment ~

~  Health ~

~ Animal Welfare ~

~ Weight Loss ~

~ Economic Reasons ~

Not necessarily in that order.

So this week's meal plan is a little different and I have photographic evidence of it.  Because my 10 year old daughter is an athlete and not a vegetarian, I did some prep for her including meat.  We'll see how things go - we as a family will have several vegetarian days a week, but I'm not going to insist she follow my lead.

Oh, by the way, before we get into the week's meal plan, I didn't lose this week but I didn't gain either.  Considering Thursday's (or should I call it Cookieday's?) fiasco, I'm content with that.

Our nicely prepped eats for the week:

I bought a package of tart shells at the grocery store today to make life easier - I'm going to work on making my own for next time.  With the shells, I made wee little spinach quiches for me and beef pot pies from leftover beef stew for the little one.

I made a big batch of baked rigatoni (vegetarian) which we enjoyed today with garlic bread.  (recipe below)

For quick sandwiches I made devilled egg salad (recipe for this as well). I haven't made it yet, but I'm going to finish off this evening by making a broccoli cauliflower salad.  I have some chicken breast made for my daughter and she can eat the other stuff as side dishes.  I have to limit the eggs for my daughter, as she is mildly allergic.

Baked Rigatoni



2 cups of cooked whole wheat pasta

1/2 a container of low fat cottage cheese

1 package of chopped spinach (thawed)

Finely chopped mushroom, onion and garlic to taste

1 can of pasta sauce

Shredded cheese of choice

1 egg (optional)

Olive oil

Parmesan or Romano cheese

In a large baking dish, coat the sides lightly with olive oil for an easier clean up.

Meanwhile, heat the oven to 375*F

On the stove top, saute all the veggies until lightly browned and fragrant.

In a large bowl, mix cottage cheese, shredded cheese, and egg, if using.

After all is prepared, mix everything but the Parmesan in the baking dish.  Bake at 375* for 45 minutes.  Top with the grated Parmesan or Romano and return to the oven, heat turned off, for 10 more minutes.  Serve while hot and delicious.

Devilled Egg Salad

6 eggs, hard boiled

1 tsp honey

1 tbsp yellow mustard

1 tbsp light mayo

seasoning salt to taste

Chop the hard boiled eggs and add the other ingredients.  Stir lightly with a fork to mix.  Spread on bakery fresh buns or bread and top with lettuce and tomato.

Feb. 11: Vegetarian Gluten Free Foods

I got a request for some suggestions for vegetarian foods for someone who is gluten-intolerant. That's a tough one because regular breads and pastas are out. We also need to keep this on a budget.

Rice is your friend. I published a super-easy Baked Brown Rice recipe here
http://afuturesuccessstory.blogspot.com/2010/01/jan-2-2010-meal-planning.html

I'd recommend making a big batch of baked brown rice so that you always have it handy to add to your meals.

Protein is vital for the vegetarian Beans in any form are going to be great for that, as well as low-fat dairy products and eggs, if you plan to be an ovo-lacto-vegetarian. Many different ethnic foods rely heavily on vegetarian ingredients, so I'm going to post some quick and easy recipes.

VEGETARIAN CHILI

1 can black beans

1 can of corn

1 can of pinto beans

1 large can of tomato juice

2 tbsp chili powder

1/2 tsp cumin

1/2tsp garlic powder

1/2 cup chopped bell pepper, any color

1/2 cup finely minced onion (optional)

1 tbsp extra virgin olive oil (EVOO)

1.) In a large saucepan saute onions and peppers (if using) in EVOO until fragrant and tender.

2.) Add all of the other ingredients and stir well.

3.) Simmer on the stove top for 45 minutes to an hour. Leave the lid on for the first half hour, then remove the lid for the rest of cooking time to allow the chili to thicken.

This delicious chili can be served in the following ways:

Just as chili

Over rice

Mixed into rice and reheated with a little cheese on it

On a corn tostada shell

Over nacho chips and topped with shredded cheese

Stuffed into soft corn tortillas for enchiladas

ALOO GOBI

1/2 head of cauliflower

2 potatoes

1 can of chick peas

1 cup frozen green peas

1 tablespoon curry powder

1/2 tsp garlic powder

1/2 cup of water

1/2 cup low fat plain yogurt

1.) Cut cauliflower and potatoes into bite sized pieces.

2.) Add all ingredients except for yogurt and green peas to a large saucepan.

3.) Put the lid on the saucepan and cook it on low for approximately one hour.

4.) Check the potatoes and cauliflower to make certain they are fork-tender.

5.) When your veggies are done add green peas and heat through (about 5 more minutes).

6.) Stir in yogurt and heat for an additional minute.

7.) Serve over rice.

Some quick snacks/meals:

Refried beans and salsa with baked tortilla chips

Fruit and yogurt

Oatmeal topped with fruit

Boiled eggs on garden salad

Stir fries

Nut butters on apples, pears or celery

Home mad trail mix

Being a vegetarian can be a wonderful, healthy and ethical lifestyle choice. Good luck on your journey!