"Where's the Beef?" 5 Meatless Meals
Going meatless for some meals can help you watch your weight and stay on a budget. The best part about these vegetarian meals is that they're all ready in less than an hour!
Fresh Tomato-and-Asparagus Gnocchi
Ingredients
1 lb. fresh asparagus
1 (16-oz.) package gnocchi
1/2 cup chopped sweet onion
2 Tbsp. olive oil
4 garlic cloves, pressed
4 large tomatoes, seeded and chopped
1/2 cup chopped fresh basil
1 tsp. salt
1/2 tsp. freshly ground pepper
Grated Parmesan cheese
Preparation
Snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces. Fill a 3-qt. saucepan three-fourths full with salted water. Bring to a boil; add asparagus and gnocchi, and cook 2 to 4 minutes or until tender. drain.
Sauté onion in hot oil in a medium skillet over medium-high heat 5 to 6 minutes or until tender; add garlic, and cook 1 minute. Add tomatoes, and cook 3 to 5 minutes. Stir in basil, salt, pepper, and asparagus mixture. Sprinkle each serving with Parmesan cheese; serve immediately.
Related: Cook, Toss, and Serve! Easy Pasta Salad Recipes
Pepper Gazpacho
Ingredients
1 (46-oz.) bottle vegetable juice
1 (12-oz.) jar roasted red bell peppers, drained
1 cup loosely packed fresh parsley leaves
1/2 cup chopped fresh basil leaves
1 cup chopped cucumber
1/2 cup banana pepper rings
2 garlic cloves
3 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
Toppings: sliced cucumber, fresh basil leaves
Preparation
Process half of vegetable juice and next 7 ingredients in a blender until smooth. Transfer to a large bowl. Stir in remaining vegetable juice and olive oil. Serve immediately with toppings, or cover and chill until ready to serve.
Serve with Havarti-Swiss Grilled Cheese. Brush softened butter on 1 side of 12 whole grain bread slices. Place 6 bread slices, buttered sides down, on griddle. Top each with 1 Havarti cheese slice, 1 Swiss cheese slice, and remaining bread slices, buttered sides up. Cook over medium heat 1 to 2 minutes on each side or until golden and cheese is melted.
Related: Easy Soup & Sandwich Combos
Zucchini-and-Spinach Lasagna
Ingredients
1 (8-oz.) container whipped chive-and-onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 cup chopped fresh basil
1 tsp. salt
5 medium zucchini, thinly sliced (about 2 1/2 lbs.)
2 Tbsp. olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed
6 no-boil lasagna noodles
1 (7-oz.) package shredded mozzarella cheese
Garnish: fresh basil leaves
Preparation
Preheat oven to 425°. Stir together first 4 ingredients in a bowl. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third ricotta mixture. Repeat twice. Sprinkle with mozzarella.
Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubble and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
Related: Super-Easy Make-Ahead Casseroles
Black-Eyed Pea Cakes with Heirloom Tomatoes and Slaw
Ingredients
1 (15-oz.) can seasoned black-eyed peas, undrained
2 garlic cloves, pressed
1 (6-oz.) package buttermilk cornbread mix
1 large egg, lightly beaten
1/4 cup sour cream
1 1/2 tsp. Southwest chipotle salt-free seasoning blend
1 tsp. salt, divided
1/3 cup sour cream
1 tsp. lime zest
1 Tbsp. fresh lime juice
2 tsp. sugar
1 (12-oz.) package fresh broccoli slaw
2 large beefsteak tomatoes, cut into 1/4-inch-thick slices
Preparation
Coarsely mash peas with fork, Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.
Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.
Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl. Stir in slaw.
Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately.
Related: 24 Ways with Fresh Tomatoes
Mexicali Meatless Tostadas
Ingredients
1 (12-oz.) package frozen meatless burger crumbles
3 tsp. taco seasoning
12 tostada shells
1 (8.5-oz.) pouch ready-to-serve whole-grain Santa Fe rice
1 (16-oz.) can refried beans
1 (8-oz.) package shredded Mexican four-cheese blend
Topping: pico de gallo
Preparation
Preheat oven to 425°. Prepare crumbles according to package directions. Stir taco seasoning into hot crumble mixture. Prepare tostada shells and rice according to package directions.
Layer refried beans, crumble mixture, and rice on tostada shells. Sprinkle with cheese. Bake at 425° for 5 to 6 minutes or until cheese is melted. Serve with topping.
See 5 more meatless meals!
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