I would love to start participating in the “Meatless Mondays” campaign that I have noticed a lot lately, but with a hubby and a roomie that are meat fans, it’s a little hard to incorporate.
Thankfully, neither of them cook- pretty much ever- so I am able to make what I want and serve it to them and hope for the best. Both of the recipes I used tonight were from myrecipes.com videos that popped up on my iGoogle home page. Neither of them had set amounts of ingredients, but watching the short videos gives you an idea of what, and how much exactly, you will need. I broke it down as best I could, so hopefully this works for you!
- 4 pita breads
- 2 cloves minced garlic
- 2 tbsp olive oil
- 4 Portobello mushroom caps
- 1 large tomato
- herbed goat cheese
- shredded basil, about 4 tbsp
- salt and pepper to taste
Brush pitas with olive oil and garlic, then place on a heated grill (or grill pan) for a few minutes, then flip and toast the other side as well. Once both sides have toasted, spread goat cheese on the pitas and set aside.
Slice tomato, then sprinkle salt and pepper on tomatoes and mushroom caps. Place Portobellos on grill for 4 minutes, turn over and grill for 2 more minutes. Place tomatoes on grill and flip, about 1 minute on each side. Once veggies are grilled, assemble them on your pitas, tomatoes then Portobellos, and sprinkle with basil. I served the pitas with orzo salad and cubed cantaloupe for a nice light dinner.
- orzo, cooked as directed, without salt or oil. I made a whole package, bad idea! Way too much! I say 1/4 pkg max for 4 people.
- 1 jar marinated artichoke hearts, drained, with liquid reserved, chopped coarsely
- 1/4 cup sun-dried tomatoes pack in oil
- 1/4 cup pitted kalamata olives, chopped
- 1/4 cup baby spinach, roughly chopped
- 1/4 cup red onion (I substituted chopped cucumber for crunch, no one here likes onions)
- 1/4 cup fat-free feta cheese crumbles (thank you Trader Joe’s for having fat-free!)
Cook Orzo as specified without salt or oil. While orzo is cooking, chop artichokes, olives, tomatoes, spinach and onion/cucumbers, set aside. When orzo is cooked, drain and rinse with cold water, then transfer to a large bowl. Add artichokes, olives, tomatoes, spinach and onions/cucumbers, mix, and top with reserved marinade, salt and pepper, and feta cheese. Toss and serve with chopped basil if you wish.
Hope you enjoy your own meatless Monday!