Category Archives: Meatless Entree

Crunchy Romaine Toss

Crunchy Romaine Toss:
Serves 10-12

1 cup walnuts, chopped
1 pkg Ramen noodles, uncooked, broken up (discard flavor packet)
4 Tbs unsalted butter
1 bunch brocoli, coarsely chopped
1 head romaine lettuce, washed and broken into pieces
4 green onions, chopped
1 cup sweet and sour dressing

Brown walnuts and noodles in butter; cool on paper towels.  Combine  noodles and walnuts with brocoli, romaine, and onions.  Pour Sweet and  Sour dressing over and toss to coat well.

Sweet and Sour Dressing:
Yields 2.5 cups

1 cup vegetable oil
1 cup sugar
1/2 cup wine vinegar
1 Tbs soy sauce
salt and pepper to taste

Blend all ingredients

❤ Kristin Lebon

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Easy Crab Bisque

Ingredients:

  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 1 can cream of broccoli soup
  • 2 cans lump crab meat
  • 33 oz. half and half (light)
  • 1 tbs. Old Bay seasoning
  • 1/4-1/2 cup dry sherry wine (optional)
  • 1 dash of tobasco sauce

Directions:

  • Mix all ingredients together and cook on low for at least two hours.

*Note: this is the recipe as we received it. We have made it with just two cans of cream of celery soup because we couldn’t find cream of broccoli as well. And I think that the next time we make it we will add another can of cream of potato soup. We have also used can crab and shrimp just for something a little different. And we also used fat free half and half and it still tasted great. Quick, easy, and yummy! ❤ Kristen Neely

Easy Tomato Basil Pizza

What You Need

1 ready-to-use baked pizza crust (12 inch)
1/2 cup PHILADELPHIA Italian Cheese and Herb Cooking Creme
1 tomato, thinly sliced
8   fresh basil leaves, torn
1/2 cup KRAFT Shredded Mozzarella Cheese

Make It

HEAT oven to 425ºF.

SPREAD pizza crust with cooking creme; top with remaining ingredients.

PLACE crust directly on middle oven rack.

BAKE 10 to 12 min. or until cheese is melted.

*kraftrecipes.com* ❤ Kristin Lebon

Pasta Fresca

Sauté Instructions:

In a very hot sauté pan, add:
2 tsp. extra virgin olive oil
2 1/2 cups pre-cooked farfalle (bow-tie pasta)
1/4  cup cubed roma tomatoes
1 tbs. diced red onions
2 shakes of kosher salt & cracked pepper

Sear noodles, stirring occasionally until steaming hot

Add:
1 oz. baby fresh spinach
1 oz. fresca sauce (recipe below)

Toss to combine, serve with freshly shaved parmesan cheese

FRESCA SAUCE:
(for 15 servings)

1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

*You can add shrimp or chicken.  I usually boil the chicken for a bit and then cook in a skillet with some olive oil and seasonings until browned, then add it to everything else. ❤ Anna Burud

Cajun Pasta Fresca

Ingredients

  • 1 pound vermicelli pasta
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 13 roma (plum) tomatoes, chopped
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Cajun seasoning
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. While the pasta water is boiling, in a large skillet  over medium heat, briefly saute garlic in oil.  Stir in tomatoes and  their juice and sprinkle with salt.  When tomatoes are bubbly, mash  slightly with a fork.  Stir in parsley, reduce heat and simmer 5 minutes  more.
  3. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

❤ Kristin Lebon

Spinach & Feta Quiche

  • 1/2 cup butter
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 (6 ounce) package herb and garlic feta, crumbled
  • 1 (8 ounce) package shredded Cheddar cheese
  • salt and pepper to taste
  • 1 (9 inch) unbaked deep dish pie crust
  • 4 eggs, beaten
  • 1 cup milk
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium skillet, melt butter over medium heat.  Saute garlic and onion in butter until lightly browned, about 7 minutes.  Stir in spinach, mushrooms, feta and 1/2  cup Cheddar cheese. Season  with salt and pepper. Spoon mixture into pie crust.
  3. In a medium bowl, whisk together eggs and milk.  Season with salt and pepper. Pour into the pastry shell, allowing egg  mixture to thoroughly combine with spinach mixture.
  4. Bake in preheated oven for 15 minutes. Sprinkle top  with remaining Cheddar cheese, and bake an additional 35 to 40 minutes,  until set in center. Allow to stand 10 minutes before serving.

❤ Anna Burud

Venezuelan Black Beans

1 can of black beans
1 onion
4 cloves of garlic, chopped or pressed
1 tsp. cumin
1 tsp. sugar
1 can Rotel tomatoes

Saute  onion in oil. Add garlic, cumin, Rotel tomatoes, and sugar. Saute 2-3  minutes. Add beans (with some liquid drained). Reduce heat and simmer  covered for 30 minutes.

Can be served over rice with a dollop of  sour cream and freshly chopped cilantro or in flour tortillas with  chicken, cheese, and sour cream 🙂 We are having it with sausage 🙂

Recipe from Crystal Barnhill
❤ Kristin Lebon