We are two sisters that feed our families almost completely vegetarian. With 5 children aged 2 to 12 years between the two of us, we have had the joy and pain of experimenting. We plan to Blog 365 simple and kid approved meals. Most will be made-from-scratch but we will also share what we do when eating out. It may take more than 365 days to accomplish this but we hope you'll check back often, try our suggestions and give us your feedback.


35. Quiche (Spinach and Mushroom)

Every time I make a quiche I do it differently.  I am finding it hard to ruin.  I have used 3 eggs, more cheese, less cheese, any and all kinds of cheese as well as loads of veggies.  My favorite cheese to use is feta and my favorite veggies are tomatoes, spinach, broccoli, and onions (only sliced thinly on top).  I am sure I will make another one and I'll post it in the future as well. Enjoy!

Frozen Whole Wheat Pie Crust
4-6 oz Cheddar Cheese 
4-5 Eggs
2 large handfuls Spinach (chopped)
1 cup sliced Mushrooms
4 Tbs. Mustard
All-Purpose seasoning Mix
1/3 cup milk (any kind)

Spread mustard on bottom of pie crust.  Slice cheese. Chop spinach, and slice mushrooms. Layer ingredients in this order: (in pie crust) 1/3 cheese, all mushrooms, 1/3 cheese, all spinach, 1/3 cheese.  Beat eggs, add a little seasoning mix and milk and pour over layers.  Bake 350 for 30-45 minutes.  Take out when top begins to brown. 


34. Huevos Rancheros

This is one of those "recipes" that isn't really a recipe at all. Basically, I assess the pantry and anything that's traditionally "Mexican" goes on top. The only essential is huevoes- eggs. 

Fry an egg or two per person
If I have tortillas I put one on the plate first, then just start topping!

My favorite is: refried beans, eggs, Cheddar cheese (shredded), salsa, sour cream and fresh cilantro

It's so simple and reallllly yummy! 


33. Tomato Soup and Grilled Cheese Sandwiches

I like the Imagine brand Creamy Tomato soup and I add a lot of fresh grated parmesan cheese to make it creamier and tasty.    I also use Ezekiel Bread and a good strong Cheddar Cheese. Nothing too special but always a yummy dinner for a simple night!


32. Eggs in Tomato Nest and Roasted Veggies

If you make this meal, start veggies first and preheat oven while chopping.  Make sure to hollow out a lot of tomato otherwise the juice will make it too runny and you won't have enough room for the eggs - I also suggest serving the tomatoes in a separate bowl. 

Feta Cheese
Fresh Basil Leaves
Salt and Pepper

Dressing for Veggies:
1 Tbs. - Olive Oil
1/2 Tbs. - Tarragon
3 Tbs. - Dijon Mustard
2 Tbs. - Honey

(keep all veggies in large bite-size pieces)
1/2 Cauliflower head chopped
1/2 Red Onion chopped
1 - Yellow Squash diced
1- Zucchini  diced
1 - small Russet Potato diced

Hollow out your tomatoes.  In each tomato place one basil leaf, then crack an egg into whole sprinkle top with salt and pepper, feta cheese and parsley.  Bake at 400 for 20 - 30 minutes making sure that the egg is completely cooked. 

Mix together dressing and veggies in bowl so that the veggies are well coated.  Roast veggies for about 30 - 40 minutes and stir occasionally.


31. Eating at Cracker Barrel

We were given a Gift Certificate for Cracker Barrel, so we went last night.  I almost had a veggie platter which comes with four veggies and bread but fish sounded too good!

I ate:
Red Potatoes
Fried Apples

My son ate:
Fried Okra
Corn Bread
and... some of my fish

My Husband ate:
something we won't mention on our Veggie Blog!!


30. Power Protein Breakfast Smoothie

I make this often when I need a protein boost or a healthy snack (especially during pregnancy). My husband and two year old son both love it!

1 cup uncooked rolled Oats
2 cups vanilla Soy Milk
2 ripe Bananas
4 Tbs. Almond or Peanut butter
2 Tbs. Raw Honey or Maple Syrup
1/2 tsp. Cinnamon 

Put dry oats in blender and use grain/crumb setting if you have one or just blend until it has a roughly unified consistency (not crucial - the finer you make it the smoother your drink will be).  Add milk and blend.  Add banana, nut butter, honey or syrup, and cinnamon.  Blend until smooth and drinkable.  All ingredients can be adjusted or altered based on your preferences.  Sometimes I like it room temp and sometimes I add ice - add more milk if it's too thick to drink.  This combination makes 2 drinks that give you approximately 25 grams protein each. 

29. Bean Burritos and Avocado Topping

Whole Wheat Tortillas
Can Vegetarian Refried Beans
Ready Made Salsa of your Choice
3 Avocados 
juice of 2 Limes
Herbamere or Garlic Salt

Scoop out avocados into mixing bowl and mash with fork or potato masher, add lime juice and seasoning to taste.  Mix and set aside.  Put Beans into center of tortilla and fold tortilla into burrito.  Place in dry pan over low heat (about two minutes) folded side down, flip and heat other side.  Remove from pan and cover with avocado topping and salsa.   

Serve with spanish rice or chips and cheese dip.


28. Salmon Cranberry Salad

This was a last minute creation when I realized I hadn't made my hubby anything for dinner... oops!  This meal is similar to a salad that my sister said she had at Penera - I had never seen it before.  It's always surprising when you find out that your own creation is already being served at a restaurant!  Multiply ingredients to equal how many salads you want to make.

1- Tbs. butter
1 - frozen salmon burger
2- handfuls frozen green beans
1- handful sliced almonds
1- handfuls dried cranberries
Field Greens
Olive oil 
Red Wine Vinegar 

Fry salmon burger in butter leave plain or add any all-purpose spices that you like.  When fully cooked set aside and let cool to room temperature.  Sauté green beans on medium heat (in same frying pan) until crisp and tender.  Cut salmon into strips, and put everything onto a bed of field greens.  Lightly drizzle with oil and vinegar.  Serve with warm bread herb crackers or baked potato.


27. Fried Tempe and Roasted Veggie Salad

1 Pkg Tempe
3 Tbs Capers
2 Red Potatoes
1 bunch Asparagus
Baby Romaine Lettuce
Olive oil 
Balsamic Vinegar
1 Garlic clove
juice of 1/4 of lemon
pepper to taste
parmesan cheese - shredded

Quarter potatoes and snap asparagus (keep tender ends).  Toss together in olive oil to coat lightly.  Sprinkle with pepper and 1/4 lemon juice.  Roast in oven on 375 until potatoes are easily pierced with fork.  While veggies are roasting slice tempe into bite size pieces.  Pour 1/4 cup olive oil in pan turn on medium high heat - add tempe and capers.  Brown tempe on both sides and allow capers to get crispy.  When the tempe is almost ready add minced garlic and take off heat as soon as it begins to brown.  Drain off oil and set aside.  Dish salad greens, top with veggies, tempe & capers (w/ garlic), drizzle lightly w/ vinegar and add cheese.

Could serve two large or four small salads.  Suggested accompaniment Tortellini with red sauce.     


26. The Best Pancakes Ever

My husband and I have been trying different recipes for pancakes and after a few modifications I think we have finally landed on a keeper!

1 1/4 cups All-Purpose Flour
1 cup Whole Wheat Flour
2 tsp. Salt
2 tsp. Baking Soda
4 Eggs
3 Tbs. Honey
1 cup Buttermilk (can substitute with yogurt)
1 cup vanilla Soy Milk
1 Tbs. Vanilla Extract
2 Tbs. plus Vegetable Oil

Mix dry ingredients, beat together wet ingredients and combine. Heat lightly oiled frying pan to medium high, pour 1/4 cup of batter for each cake and lightly brown on each side. Use butter (small pat) before each one to keep pan stick free. Our favorite addition is sliced bananas!

25. Mexican Bean Salad

This salad is very flavorful and filling!  The longer it marinates the better it tastes!

For Salad:
1 - can Blackeyed Peas
1 - can Kidney Beans
1 - Red Pepper diced
1 - Green Bell Pepper diced
1/2 - Purple Onion diced
1/2 - Cucumber diced
1 1/2 - Tomatoes diced
1 - Scallion Onion diced
1 - large handful Cilantro diced
1 - Avocado (Quartered)
Sour Cream

For Dressing: (Mix together until combined completely)
juice of 2 - Limes
1/4 cup Olive Oil
1 - clove minced Garlic
Tsp. Herbamere Seasoning Mix (Optional)

Put Beans, Veggies and Cilantro in large mixing bowl, cover with dressing and mix well.  Allow to marinate together for about 30 minutes to an hour before serving.  Top each serving with an avocado quarter, a dollop of sour cream and spoonful of Salsa.  Can also be served on a bed of lettuce. 



24. Corn Chowder

I found a recipe for Corn Chowder in Mothering magazine. We love Panera's Corn Chowder so I was excited to find a recipe that looked similar. I took the recipe to the grocery store, bought all the ingredients- then promptly lost the magazine! So, this is my version of the Mothering magazines Corn Chowder recipe :)

3 cups Almond Milk (original flavor)
1 bag frozen corn
1/2 red pepper, chopped
1/2 cup white onion, chopped (I bought the pre-chopped for the first time. WONDERFUL!)
1 stalk celery
2 baking potatoes, cubed
1 tsp Adobo seasoning (or garlic powder and pepper)
8 oz. water
bullion cube

Put in large pot and bring to a slight boil. Turn heat to simmer for 10 minutes. Remove from heat (be sure potatoes are done) and enjoy!


23.Black Bean Quesadilla

This is for a single quesadilla. Modify to your needs.

1 large (burrito size) tortilla
1/2 cup cheddar cheese
1/4 cup black beans
sour cream

Heat butter on med. in a large pan. Place tortilla flat in pan and add cheese to 1/2 of the tortilla. Put the black beans on top of this and then fold empty side over. Watch the cheese and as it starts to melt flip the tortilla to brown other side. Remove from heat and cut into wedges. The sour cream and salsa can go on top or can be put into small bowl to dip into.

22.Black Bean Salad

1 can black bean
1/2 red pepper, chopped
1 cup corn
1/2 cup onion, chopped
fresh cilantro
dressing (anything light)

Toss all ingredients togther and serve! Serve with corn muffins or tortilla chips.


21. Baked Potato Broccoli Casserole

2 potatoes
3 heads of Broccoli
1 bag/box Croutons
block of Cheddar Cheese (shredded)
small carton Cream of Broccoli Soup (Imagine soups)
2 Tbs. Sour Cream
3 eggs
tsp. Spike and tsp. Mixed up Salt (or all purpose seasoning)

First, bake potatoes, let cool and dice.  Chop broccoli, shred cheese, and crush croutons.  In bowl, mix together potatoes, broccoli, 1 egg, 1/2 of soup, and 1/2 of cheese.  Pour into baking dish.  In same bowl mix croutons, rest of cheese, rest of soup, sour cream, 2 eggs, and seasoning mix.  Pour on top of broccoli and potato mixture in casserole dish.  Bake on 350 for 45 minutes or until starts to brown on top.   


20. Vietnamese inspired Noodle Soup

1 - 2cup veggie broth cube
5 cups water
1/2 Tbs. Fish sauce
1 Tbs. Sesame Oil
2 Tbs. Soy Sauce
1 Tbs. fresh grated Ginger
4 Julienned Baby Carrots
3 Julienned (and cut in half) Celery Sticks
Vermicelli Rice Noodles (to your own preference)
2 chopped scallion onions
6-8 large mint leaves  (chopped)
2 dashes red pepper flakes

Prepare noodles first, drain and set aside.  Put water, sesame oil, soy sauce, ginger, carrots, celery in medium soup pot and bring to a boil. Let cook for about three minutes and turn down to low.  Add noodles, onions, mint, and red pepper flakes.  Keep on low for about five minutes and dish into bowls.