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.


42. Oriental Mandarin Orange Salad

1 Small can Mandarin Orange Wedges
1/2 Small can crunchy Lo Mien Noodles
1 Small can Chopped Water Chestnuts
1/2 diced red pepper
1/2 diced green pepper
2 sliced scallion onions
1 large handful cilantro (washed and chopped)
1/2 head of Iceberg Lettuce
1/4 cup toasted almond slices (optional)

Toss together w/dressing. You can just use an oriental dressing of your choice or use my recipe as follows.  (Reserve the almonds for after the dressing is mixed in well and top each individual salad serving.) 

Dressing: Blend or mix well!
Reserved 1/2 can juice from mandarin oranges
1/4 cup T. Marzetti Asian Ginger Dressing
1 Tbs. Sesame  Oil

Makes four medium or three large dinner salads.  Could be served with wonton soup, avocado wedges, and sesame crackers.  We just ate salad until we were full! (Sorry no picture.)


41. Bev's Cheese Enchiladas

1 clove garlic
4 tbsp. veg. oil
3-4 tbsp. chili powder
2 cups water
1 tbsp. cocoa (this is the secret ingredient!)
1 bouillon cube
1/4 cup vegi. oil
12 corn tortillas
16 oz. grated Mexican cheese
1/2 cup chopped onion

1. Saute garlic in oil until soft. Add flower and chili powder. Cook and stir to make a roux. Add water, cocoa, bouillon cube and salt. Bring to a boil. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved.
2. Mix together cheese and onion
3. Heat oil in skillet over med. heat. Quickly dip tortillas to soften
4. Place 1 tbsp. cheese mixture in center or tortilla and roll. Place seam side down in a baking dish. Repeat until all tortillas are filled.
5. Spoon sauce over enchilada's. Sprinkle with onion and remaining cheese.

Bake at 350 degrees for 20-30 minutes or until cheese has melted.

40. Amanda's Tortellini Soup

4 small can's broth
1 pkg tortellini noodles
1 small pkg. sliced mushrooms
1 bag fesh spinach
pinch of fresh or dried basil leaves

Put all of this in a pot and cook as directed for the tortellini.


39. Tarah's Mexican Lentil Soup

1 tbsp olive oil
1/2 c. onion, chopped
1/2 c. carrot, chopped
6 c. water
16 oz jar salsa- your favorite tomato based
1/2 c. dry lentils, rinsed

Saute carrots and onion. Add all other ingredients to pan. Bring to a boil. Simmer 30-40 minutes.

Serve with sour cream and cheddar cheese on top and cheese quesadillas on the side.

38. Rebecca's Wellness Soup

2 boxes broth
2 cups water
1- 8 oz bag fresh spinach
2 cups uncooked rice (wild or white)
3 carrots cut in chunks
1 whole tomato, chopped
lots of fresh garlic, chopped, to taste
2 stocks celery, diced
season to taste with salt and pepper

Bring to a boil then simmer for 10-15 minutes (done when rice is cooked).

37. Rebecca's Salmom Ceasar Salad

4-5 Garlic cloves, finely chopped
1 tsp mayo
1/2 tsp pepper
1/2 lemon, squeezed
1 inch anchovy paste (so precise aren't we! LOL)

Mix above and pour over torn romaine lettuce. Top with salmon and sprinkle with fresh Parmesan cheese.


We hit 1,000!

Amber and I are having such fun with this blog and we are thrilled to see that we are having frequent visitors! Please come back again soon as we are going to be posting some great new things in the next couple of days. And send your friends too!