Winner Winner Chicken-LESS Dinner

You should know that I gave myself a good chuckle over the title of this post. :) I don't have any pictures to go along with this, but we finally found a good vegetable noodle stir-fry sauce (er-thingy) that we like!! This will probably become a regular menu item at our house; Honeybear likes him some good asian noodles, and is more happy about going meat-less when I can give him some comfort food like this. Heck, we all know he puts up with a lot so I'm happy to oblige.

For the sauce:
3/4 c. water
1 T chicken bouillon powder
1 T sugar
2 T white wine vinegar (the original recipe called for Sherry, but obviously I don't have a bottle of that lying around.)
1 T oyster sauce (this stuff made ALL the difference)
1/2 t salt
1 t cornstarch

Mix all together in a saucepot and heat until thickened. Pour over your favorite stir fry. We had ours with green onions, carrots, water chestnuts, mushrooms and peas. Also chinese egg noodles. You know, the lo mein sort. I have yet to find them in Vernal, but I did find some at Sunflower Market last time I was out visiting the folks. I tried rice noodles once before, but Honeybear called that a no-go. ;) Anyway, the sky is the limit. Also, you won't need every bit of sauce, as it is rather concentrated. But according to the site where I found this, it will keep in the fridge for about 4 weeks.

Vegetable Lasagna

Even though we've been TV-less for about three years now, I can't help but chuckle and think of Seinfeld whenever I hear the words "vegetable lasagna". If you don't know what I'm talking about....sorry, it was one of those, you had to see it to think it was funny kind of things. Anyway, sorry for the horrible picture, but it does give some idea of what this dish looks like. I'm posting this a bit late in the gardening season, but hopefully you still have some veggies kicking around to use in this. This time of year, it is a pretty cheap meal to make; wait a few more months and it's not. This recipe comes from my sister, Rikki. Her version was for stuffed shells, (you know, the jumbo shells that are sea-shell shaped?) but my family likes it better as a lasagna. Enjoy it however you like best! Tip: If anyone you're cooking for is weirded out by veggies, chop them very small.

2 c. chopped fresh broccoli
1 small onion, chopped
2 med zucchini, chopped
1/2 c. carrots, chopped
Saute the above in oil, butter, whatever floats your boat. Oh, and add a sprinkle of salt and a few grinds of pepper if you like.

In a separate bowl, combine:
1 lb. ricotta cheese
1 egg, lightly beaten
2 c. mozzarella cheese
1/4 c. parmesan cheese
3 T. basil

Lightly grease a 9x13 pan with cooking spray. Combine the veggies with the cheese mixture. Assemble your lasagna by spreading a layer of your favorite spaghetti sauce, (I just use a jar....whatever's cheapest and fastest) in the bottom of the pan. Then add a layer of lasagne noodles. I use the "oven ready" noodles because you don't have to prep them first, (also, Barilla makes a really yummy kind that are flat and taste like homemade). Spread a thin layer of the cheese mixture, then repeat sauce, noodles, cheese until you've used all ingredients and the pan is filled, (I usually do three layers). Top with more cheese, (mozzarella, parmesan, whatever you have left) and cover with foil. Bake according to the directions of whatever noodles you've bought. For me this is usually about an hour at 375 degrees.

This dish is great, because you can prepare it ahead of time and then just stick it in the oven when you're ready. Hope you like it!

Spicy Zucchini Quesadillas

Today's recipe comes from August/September 2004 Taste of Home. Another great recipe to use all those fresh garden zucchini! Also, another no-meat recipe that my family loves. I suppose you carnivores could add chicken to this if you really have to, but trust me; you don't need it.

1 onion, chopped
1/2 c. sweet red pepper, chopped
2 c. shredded zucchini
2 Tbsp. taco seasoning
flour tortillas
grated cheddar cheese
salsa and sour cream for serving

Heat a few Tbsp. of olive oil in a skillet. Add onions and pepper, saute for 3 minutes. (NOTE: I never actually measure the onions and peppers. I just use one pepper, and actually about half of a medium onion. I think onions are a subtlety that definitely can be over done. You usually get great flavor with about half what any recipe calls for.) As you can see in the picture, tonight I didn't have any red pepper, so I used green. Still good. Red is more kid-friendly. Add zucchini and taco seasoning, saute 3-4 minutes longer or until veggies are tender. Remove from heat. Heat tortillas on a griddle, spread one half with a thin layer of the zucchini mixture. Sprinkle desired amount of cheese on top, fold tortilla in half. Cook until tortilla is toasty, (flip once to toast both sides) and cheese is melted. Slice into triangles and enjoy!

Note: The original recipe called for pepper jack cheese, but I know my kids will not go there. Monterey jack is a nice compromise.

Linguine with Zucchini and Chickpeas

If you have tons of zucchini in your garden this year;
#1-share with me - it's my favorite veggie!
#2-here is a recipe for you!
I found this recipe on Cheap Healthy Good, but I made some changes that made it a little less cheap, a little less healthy, but in my opinion more good! It's a recipe with a nice mild taste, (for the kiddies) with no meat - but don't forget the beans have protein, (for me) and cheesey goodness, (also for me - Brandon will eat anything).

Linguine with Zucchini and Chickpeas
1 lb. linguine noodles, (cooked)
1 Tbsp. olive oil
2 med. zucchini
2 cloves garlic
1 15 oz. can chickpeas, (aka garbanzo beans) drained and rinsed
1/4 tsp. crushed red pepper flakes
1/2 c. parmesan cheese
1 c. heavy cream
4 Tbsp. butter

Saute zucchini with a little kosher salt in the olive oil about 4-5 minutes. Add garlic, chickpeas, and red pepper flakes, cook 2-3 minutes longer.

Add butter, heavy cream and parmesan cheese. Simmer softly about 5 minutes until thickened, stirring. Add pasta and enjoy!

For those of you that prefer cheap and healthy to buttery deliciousness, (you're crazy, and probably thinner than me) the original recipe omits the cream and butter. Instead use 1/2 c. pasta cooking water combined with 1/4 c. parmesan cheese for the sauce and use the rest of the cheese as a topping. To give full credit where it is due, I got the idea for the cream and butter from Rookie Cookie's Jack Rabbit Drive Penne Pasta. By the way......you must try this!!!! It is so delish and another excellent recipe with no meat and lots of good veggies. It does have a bit more of a kick to it's flavor than this, but it is soooo yummy. Pretty much anything from Rookie Cookie is yummy. Are you hungry yet?