Even if you are an avid meat-eater, you can get lots tons of the benefits of being a vegetarian without any of the drawbacks. All you have to do is go meatless one day a week! Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future created the now nationally recognized health initiative Meatless Mondays. Don’t know how to cook meatless and not get the proper nutrients? We’ve got three delicious recipes just for you!
Recipe adapted from Bobby Flay
3 corn tortillas per person
Red or green enchilada sauce
Jack and/or cheddar cheese, grated
white onion, chopped
1 or 2 fresh eggs per person
Preheat oven to 375 degrees.
For 2 people, place 6 tortillas on a sheet pan, spritz with a little oil and heat for 2-3 minutes or until nice and soft. Remove from the oven and turn the oven up to 450.
Place 2 tortillas on a baking pan or sided sheet pan. Drizzle a little of the sauce on each tortilla and then add 1/4 cup of shredded cheese and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese and onions. Add the third and final tortilla, and again top with sauce, cheese and onions.
Place in the oven and cook enchiladas for five minutes or until cheese is melted and bubbling.
While enchiladas are cooking, fry up the eggs to your preference.
When enchiladas are done, place fried eggs on top of each stack. Serve with rice and beans if desired.
High protein pita
1.5 cups couscous
1/2 cup homemade tomato sauce (tomato paste, canned tomatoes, onions, herbs, EVOO, sea salt)
1/2 cup corn
1 scoop hummus
1/4 cup black beans
Black pepper, freshly ground
The couscous pita has over 30 grams of protein!
What you’ll need . . .
3 1-pound eggplants, peeled, cut into 1/4-inch thick pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
2 handfuls baby spinach
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
1 to 2 containers sauce
8 ounces shredded mozzarella
Method . . .
- Preheat oven to 375 degrees F. Brush two baking sheets with olive oil.
- Prepare your ingredients.
- Transfer eggplant to prepared sheets. Toss with 2 tablespoons oil. Roast eggplant until tender, about 25 minutes, flipping once halfway through. Set aside.
- Mix ricotta cheese, spinach, shallots and rosemary in a food processor. Pulse only until incorporated. Season with salt and pepper.
- Oil 13 x 9 x 2-inch glass baking dish. Spread 1/2 cup tomato sauce in dish. Arrange 1/3 eggplant “noodles” in single layer in dish. Spread half of ricotta mixture over noodles. Spoon about 1 cup sauce over that. Now 1/3 of the mozzarella. Arrange another 1/3 of eggplant over that. Add another layer of the ricotta mixture. Spoon another 1 cup sauce over. Arrange another 1/3 of the mozzarella over the sauce. Repeat layering 1 more time. Spread remaining sauce over. Sprinkle with remaining mozzarella. Cover tightly with lightly oiled foil.
- (Can be prepared a day in advance; just be sure to chill properly.)
- Bake until lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, another 15 minutes.
- Let stand 10 minutes before serving.
[Source: Yahoo! Shine]