Meatless Monday July Edition

Hey Gang!! Another awesomely fabulous meatless Monday recipe for you all to enjoy. this one is sup easy to make. You can either do it on the BBQ which is what we did or inside on a grill like the George Foreman one.

I went down to the Falls to spend Canada Day with my family. One night we did these pizzas on the Q and they were so scrumptious!!!

Here's what you need:

Naan bread - I used whole wheat

Whatever sauce, cheeses and toppings you like.

My mom and I used:

red, yellow and orange peppers diced up into tiny chunks

mushrooms, sliced

hot peppers

pineapples - diced - I'm not a fan however, but if you like, be my guest!

shredded mozza cheese - get the cheese meant for pizzas because when it melts, it gets all stringy and gooey....YUM-O!

Heat up your Q. On the side of the naan bread that you are putting on to the grill, coat lightly with EVOO. Pop it on to warm up up, about 5 minutes or so.

Take it off and load up all of your toppings, then place it back on to the Q and just the heat do its work! It only takes about 5-10 more minutes. Remember, you're not cooking it, just warming it and leaving it on there long enough for your toppings to get hot and your awesome cheesy goodness to melt.

Remove from grill, plate and ENJOY!! See? So simple and yet so incredibly tasty!!

Until next time kids!

Misty

xo

Another Meatless Monday

Today, on the menu is Stuffed Peppers.....I just took them out of the oven and let me tell you...the smell is absolutely divine!
I couldn't find any recipes that appealed to me so I made this one up as I went along.


Misty's Vegetarian Stuffed Peppers


6 lg red peppers - cut in half and seeded
1 pkg Yves Veggie Ground Round
1 cup cooked brown rice
4 tbsp EVOO
1-2 garlic cloves - minced
1 cup red kidney beans - rinsed well
1 cup stewed tomato's
1 jar of your favourite pasta sauce - I used Classico Four Cheese


Heat oven to 400.
In a large pot of boiling water, add the peppers once they have been washed, cut in half and seeded. Boil for about 10-15 minutes.
Cook rice according to directions on box and set aside.
Open up can of kidney beans, empty into a strainer and rinse very well. Also open up tin of stewed tomato's and drain those as well; set aside.
In a large frying pan add the EVOO and garlic. Saute garlic for a few minutes just be sure to watch it so the garlic doesn't burn. Add the Yves 'meat' and cook for 8 minutes. Season to taste. I added salt, pepper and some parsley.
When the peppers have boiled, they should be soft to touch but not falling apart. Add a few spoons of sauce to bottom of baking dish. Assemble peppers in dish. I also added a small spoon of sauce inside peppers. In a large bowl mix together rice, kidney beans, stewed tomato's and 1.5 cups meat mixture. Incorporate everything together really well. Scoop mixture inside peppers. Top with remaining sauce and sprinkle some parm cheese on the top.
Cover with tin foil and bake for 25-30 minutes. Let stand 10 minutes and dig in!!!! ENJOY FRIENDS!!!!!!!











Until next time!
Misty
xo

Meatless Monday

Happy Monday Everyone!
As promised welcome to Meatless Mondays! I made myself a YUM-O California style veggie burger and matched it with a salad.








1/2 avocado, sliced thin
1/2 roasted red pepper
2 tbsp BBQ sauce
1/4 cup shredded cheese
1 veggie burger patty, I use LICKS Nature Burgers....So amazing!
1 thin burger bun
Salad, I used an Iceberg Medley
2 tbsp dressing, I used PC Artichoke and Asia go

Using my George Foreman grill, I coated it with a little EVOO. Once heated up I slide the veggie burger on there. It only takes about 4-5 minutes per side. I like to coat both sides with a little bit of BBQ sauce. Once its flipped over, add your red peppers to the grill. Then slice up your avocado. The other half, make sure to leave to pit in it as this will keep it from turning brown a little longer. Shred up your cheese and then place it on the burger about a minute or so before its done. Once the cheese begins to melt, top it off with the roasted red peppers
Once both sides are cooked up on the burger, place it on top of your bun. Top with the avocado slices and if you like a few lettuce leaves. Cover with other half of your bun. You can toast the bun if you like for a little extra crunch.
In total, the burger with all the fixins as well as the salad with the dressing, 790 calories.

So simple to make but I promise it is so tasty!!!! I find the avocado really makes the entire burger!!

Hope you guys enjoy! I know there are some head strong meat eaters out there but at least give it a try. You may not even be able to notice the difference.

Enjoy and until next time kids!

Misty
xo