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.


50. Roasted Potato Dinner Salad

This recipe serves two. I think it would go well topped with Grilled Tuna if you are in the mod for fish.

2 Tbs + 2 tsp Coarse Ground Mustard (Grey Poupon)
2 Tbs olive oil
2 tsp white wine vinegar
2 tsp honey

8 small red potatoes
4 boiled eggs
Green Olives (your favorite kind)
mixed greens

First, halve potatoes and lightly coat with olive oil, salt, garlic powder, and pepper. Roast potatoes on 400 until easily pierced with fork. (About 15 - 20 minutes.) Boil eggs - peel and quarter. Cut green olives in half if they are large. Toss potatoes, eggs, and olives in dressing and place on bed of mixed greens. Sometimes I add sauteed green beans.


49. Papa Johns Pizza

A few weeks ago the Veggie Mama families joined for dinner around Papa Johns Pineapple Pizza.  Yummy!!!!!! 


48. Tortlini Soup

I had fun putting this together - the concept stirred in my brain for several days.  I think this could be a great appetizer but we enjoyed it for our main coarse.  It is very flavorful.  If you wanted to tone it down you could probably add cream to it.

8 sun dried tomatoes
3 sprigs fresh oregano (take leaves of sprig)
2 Tbs olive oil
14 oz can artichokes
16 oz can garbanzo beans
64 oz veggie broth
1 bag frozen cheese tortellini
1 - 8 oz pack mushrooms - quartered
3 handfuls chopped spinach
2 Tbs jarred pesto sauce
couple dashes red pepper flakes - optional

First: an hour to one day before - place sun-dried tomatoes, olive oil and oregano in small bowl.  Cover with water (just enough to cover!) and let sit to reconstitute tomatoes.  You should also chop the tomatoes before you put them in soup.
In stock pot sauté mushrooms and beans w/ pesto until mushrooms are tender, add artichokes, broth and sun-dried tomato mixture.  Bring to a boil and add pasta.  Cook on medium until pasta is done.  Add spinach and keep on low for 10 minutes.  Serve with garlic bread and salad for a complete meal.


47. Wild Rice Cranberry Salad

This Recipe was given to me a long time ago by a friend (Stephani White), I crave it sometimes!
Serve this as a side dish.
Cook 3/4 cup wild rice plus 1/4 cup brown rice.

Add to cooked rice:
1 cup toasted walnuts
1/4 cup sliced green onions
3/4 cup dried cranberries

4 Tbs. Extra Virgin Olive Oil
2 Tbs. balsamic Vinegar
2 tsp. dijon mustard
2 cloves minced garlic

Mix dressing well and pour over combined ingredients. Chill for an hour (if possible).

46. Amber's Apple Salad Sandwich

This is my version of a no-chicken chicken salad. Everyone I have served this to has surprisingly loved it. For a lower calorie twist you can use plain yogurt instead of mayo and add indian curry powder for a different flavor. Serve with potato salad and a pickle wedge for a special lunch!

2 diced green apples
2 sliced celery stalks
1 cup halved red grapes
4 Tbs finely chopped onion
1/4 cup sliced almonds
2 Tbs dried tarragon (or more to taste)
3 Tbs Mayo or substitute
salt, pepper and garlic powder to taste

mix together and serve on soft bread or in tortilla wrap