Quick and Easy Meatless Recipes

Sometimes I feel the need to go inexpensive and meatless. Unfortunately, you can't always do both at the same time. I have a few recipes that are inexpensive, meatless, and easy to make. I have found that I save money on my groceries when I have a meatless day each week. I'm beginning to think about making 2 days a week meatless.

I don't always have the time to spend a lot of time in the kitchen cooking up delectable three course dinners. I would love to be able to, but my lifestyle and a busy schedule just doesn't let me. These recipes make it possible to come home after a busy day and make a wonderful, quick, satisfying meal for yourself or your family. My girls all responded favorably to the idea of a couple of meatless meals. These recipes were among their favorites.

Keep this in mind, a meatless meal is usually cheaper to make than one with meat.

Hope you enjoy the recipes.

 Ingredients:

6 eggs

1/2 cup chopped onion

1/2 cup chopped green peppers

1/2 cup chopped mushrooms

1/2 cup shredded shredded mexican mix cheese

2 tbsp milk

salt substitute and pepper to taste

4 tbsp salsa

4 tbsp sour cream

Directions:

Crack eggs into medium size bowl, add milk, salt and pepper and beat until frothy.

Chop all vegetables in food chopper, add to eggs and mix well.

Melt 1 - 2 tbsp in omelet pan or medium fry pan over medium heat.  Pour egg mixture into pan. Cook until eggs are set, turn over and cook other side until done. 

Place on plate an garnish with salsa and sour cream.

Serve with a small green side salad or toasted english muffin.

To make this recipe low calorie, low cholesterol and low fat just substitute cheese, sour cream and milk with low fat or fat free product.

Ingredients:

2 tbsp olive oil

1 chopped onion

2 cloves minced garlic

4 stalks chopped celery

6 sliced carrots

4 vegetable bouillion cubes

3 cups water

4 large potatoes, chopped

2 medium sized tomatoes chopped

1 can corn, undrained

1 can cream corn

1/2 tsp cilantro

1 tsp seasoned salt substitute

1/2 tsp black pepper

2 tbsp cornstarch

1/4 cup water

Directions:

Heat olive oil in Dutch oven or soup pot.

Saute onions and garlic over medium heat until onion turn transparent.

Add celery, carrots, potatoes, tomatoes, corn, cream corn, cilantro, seasoned salt, pepper, vegetable bouillion cubes and 3 cups of water.

Cover and simmer for 30 minutes.

Blend cornstarch and 1/4 cup of water until smooth. Add to soup, stirring constantly until it begins to boil. Boil for 1 minute.

Enjoy your chowder with a small salad and vegetable crackers.

Ingredients:

1 chopped onion

1 chopped green pepper

1 cup chopped mushrooms

2 cloves garlic

1 tbsp olive oil

1/4 tsp cumin

1/2 tsp cilantro

1 tbsp chili powder

1/2 tsp oregano

2 cans (16oz) pinto beans

1 can diced tomatoes

salt substitute and pepper to taste

Directions:

Saute onions, green pepper and garlic in olive oil until onion becomes transparent.

Add mushrooms and saute for 1 more minute.

Add seasonings and cook an additional minute.

Add beans, diced tomatoes and let simmer for 15 - 20 minutes.

Enjoy with a small sereving of rice added to chili or a side salad. Chili is also good with vegetable crackers.

Good new, not only is it cheaper to eat less meat but there are other benefits for your body.

When you cut down on meat you usually:

• Eat fewer calories and less fat.
• You weigh less
• Plus you have a lower risk of heart disease

than people who eat meat every day.

It is a win-win situation.