Monday, July 16, 2012

Meatless on Monday #1

I mentioned on Saturday that we are going Meatless on Monday.  That means in between my No-Bake series I'll be posting meatless recipes which may or may not require baking.

Why Meatless on Monday?  I'm glad you asked!  I found a ton of useful info at MeatlessMonday.com about the health and environmental benefits of going meatless one day a week.  While we don't eat meat every day, this is a great opportunity to plan out my week of meals (SO much more on that later).

According to meatlessmonday.com
"Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.
Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week. Further, if you do eat meat on other days, we strongly recommend grass-fed, hormone-free, locally-raised options whenever possible."

If you are looking for a healthier meat, check out Midlife Farmwife at South Pork Ranch.

On to the recipes!  I chose an oldie but a goodie for day 1 plus a bonus new recipe for "dessert."

Serves 4

Ingredients
1 -8.8 ounce package dried pappardelle (wide egg noodles)
1 1/2 pounds sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 tablespoon olive oil
1 -8 ounce carton light sour cream
2 tablespoons all-purpose flour
1 1/2 teaspoons smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)

Directions
1. Cook noodles according to package directions. Drain; keep warm.
2. In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.
3. For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley.

Easy Tropical Fruit Salad
8 servings

Ingredients:
2 cups  seedless red grapes or cherries
1 large  orange, sectioned
1 banana, sliced
1 can  (8 oz.) pineapple chunks, drained
1 cup  miniature marshmallows
8 oz low-fat or fat-free  Sour Cream
¼ cup  Coconut flakes, toasted

Directions
Mix all ingredients and cover.
REFRIGERATE 2 to 3 hours.
**I didn't have grapes so I used cherries (remove the seeds) and I didn't have an orange so I used 1 large can of mandarin oranges**

16 comments:

  1. What a great idea! Both salads look really good. Your cupcakes from the past posts look really good! Especially those monster ones! Hope you have a great Monday!

    ReplyDelete
  2. I'm all for meatless monday and will have to check out the site. This recipe looks so simple and delicious! I love that the ingredients are simple too, I'll just have to get some mushrooms and then I'll make this for dinner tonight...thanks : )

    ReplyDelete
    Replies
    1. I was going for easy the first time around! They best part about these recipe is making them the day before and there is almost no prep to do the day of. Mondays are always busy for us in the office. Enjoy!

      Delete
  3. hooray for you! it is so great for a variety of reason of which you are no doubt aware to try meatless monday- the stroganoff looks great- though mushrooms are the ONLY veggie my kids won't eat.
    Best wishes and hi from eye heart hop!

    ReplyDelete
    Replies
    1. I LOVE mushrooms! I would just have to make the kids something else.

      Delete
  4. Can't wait to try the Mushroom Stroganoff -- I'm a beginning Vegetarian and always looking for something new to make! Thanks for sharing and I can't wait to see more!

    Joining from Inspire Me Monday
    Dani - ATA Girl
    http://allthoseartsygirls.blogspot.com/

    ReplyDelete
    Replies
    1. Next week my recipe include homegrown sprouts! Learn how at Back to the Basics!
      http://back2basichealth.blogspot.com/2012/07/sprouting-at-home-day-2300th-post.html

      Delete
  5. Lovely post. I got to this via Mealtime Monday on Couponing and Cooking. I have linked in spicy mince lettuce cups. Enjoy.

    ReplyDelete
    Replies
    1. Yum! I'll check it out. Thanks for stopping by!

      Delete
  6. Thanks, I'm going to give this a try! The family should like it no problem, even the fruit salad, (my hubs and daughter are pretty picky). Saw your post at Make the Scene Monday.

    ReplyDelete
    Replies
    1. My hubby isn't so picky as long as it doesn't involve tofu or butternut squash. Go figure!

      Delete
  7. Both of these bring back memories for me. I used to make them often and I have a feeling, seeing your recipes, I just may make these, again.

    ReplyDelete
  8. i grew up eating the fruit salad...we called it heaven and it was at every single picnic.

    ReplyDelete
  9. thanks for linking this in to Food on Friday, Mary. Have a great week.

    ReplyDelete

Thank you for visiting Mary's Kitchen and taking the time to comment! Please do not leave links in comments. They will be deleted.
Have an awesome day!
-Mary