Category Archives: Easy Weeknight Meals

Italian Wedding Soup (Vegan)

Easy Weeknight Meals, Low Calorie, Main Courses, Soups, Vegan, , , , , ,

 Italian Wedding Soup

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Italian Wedding Soup (Vegan)

This is a delicious and hearty soup. Meat eaters and vegetarians alike will love this comforting soup. Leftovers freeze well.
Servings: 4

Ingredients

  • 1 1/2 TBSP olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 medium carrot finely diced
  • 1 rib celery finely diced
  • 1 TSP fennel salt or regular salt
  • 1 TSP cracked black pepper
  • 7 cups vegetable broth
  • 2 TSP dried oregano
  • 1 TSP dried marjarom
  • 1/2 TSP crushed red pepper flakes optional
  • 1 cup Isreali couscous
  • 12-15 meatless meatballs*
  • 1 bunch spinach carefully washed
  • 2 TBSP parsley chopped
  • Juice of 1/2 lemon optional

Instructions

  • Heat olive oil on medium heat in a large dutch oven or soup pot.
  • Add onion, carrot, and celery and sweat vegetables until onions are translucent.
  • Add garlic, salt, and pepper and sautee for another minute.
  • Add broth and bring to a boil.
  • Boil for 10 minutes, then add oregano, marjoram, red pepper flakes, couscous and meatballs.
  • Return to a boil and boil for 10 more minutes.
  • Remove from heat and add spinach, parsley and lemon.
  • Serve immediately.

Notes

*I like Trader Joes or Nates meatless meatballs.

Peanut Noodles with Veggies

Easy Weeknight Meals, Main Courses, Vegan, , , , , , , , ,

Peanut Noodles with Prawns

 

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Peanut Noodles

Without the prawns, this is a vegan recipe. This is a great recipe for kids if you go light on the chilie. The peanut sauce freezes well. I often make a large batch of the sauce and freeze it in small containers. I just take one out of the freezer in the morning to cut down on dinner prep time. Leftovers make a great cold lunch.
Servings: 3

Ingredients

INGREDIENTS

    Sauce

    • 1/2 cup peanut butter
    • 2 TBSP soy sauce
    • 2 TBSP rice wine vinegar
    • 1 TSP agave or honey
    • 1 large clove garlic grated, pressed, or finely minced
    • 2 inch knob of ginger grated
    • Sirracha or other chile sauce to taste
    • 1/4 cup water more can be added to loosen sauce if it becomes too thick

    Noodles

    • 1/2 package of high-fiber spaghetti soba noodles, or other noodle product
    • 1 small carrot peeled into long strips using a vegetable peeler
    • 1/2 small red yellow or orange pepper finely sliced
    • 1/2 small cucumber seeds removed and flesh julianned*
    • 1 fresno chile thinly sliced
    • 2 TBSP cilantro chopped
    • 1 1/2 cups broccoli florets
    • Optional Addition: Sauteed or grilled prawns

    Instructions

    DIRECTIONS

      Sauce

      • Combine all ingredents in a small saucepan and stir over low heat until all ingredients are combined. Add water as needed to create desired consistancy.

      Noodles

      • Cook noodles according to package directions. During last minute of cooking, add broccoli florets.
      • Combine carrot, pepper, cucumber, chili, and cilanto in large serving bowl.
      • Add drained cooked pasta and sauce and toss to combine.
      • Serve immediately.

      Notes

      *An easy way to julianne the cucumber is to use a mandoline. Peel the cucumber and using the julianne attachment on the mandoline create the julianne slices turning the cucumber to get at the meat around the outside while avoiding the seeds in the center.

      Go-To Weeknight Baked Pasta

      Easy Weeknight Meals, Main Courses, , ,

      baked pasta

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      Baked Pasta

      This is my number one go-to weeknight meal for when I really don't feel like cooking. I make this in individual baking dishes so that it can be customized to each person's taste. The recipe below is for a single serving, but can be multiplied to accommodate any number of servings.
      Servings: 1

      Ingredients

      • 3/4 cups dried high-fiber white penne pasta*
      • 1 1/4 cups of pasta sauce
      • 1 pinch oregano
      • 1 pinch marjoram
      • 1 pinch of crushed red pepper flakes optional
      • 2-3 tablespoons of shredded mozzarella provolone, or parmesan cheese
      • salt and pepper to taste
      • Any combination of the following-
      • fresh basil torn
      • fresh spinach
      • minced red onion
      • minced fennel
      • minced zucchini
      • cherry tomatoes
      • chopped artichoke hearts
      • kalamata olives
      • sundried tomatos
      • roasted red peppers
      • veggie meatballs**
      • sliced veggie Italian sausage

      Instructions

      • Preheat oven to 350 degrees.
      • Bring a pan of salted water to a boil and add pasta.
      • Cook pasta at a rolling boil for approximately half the time recommended on the package (usually ~5 minutes).
      • While pasta is cooking combine pasta sauce, spices, salt and pepper, and additional ingredients in an individual-sized, oven-safe casserole dish.
      • Drain pasta and combine with sauce mixture.
      • Top with cheese and a sprinkle of salt and bake at 350 for 30 minutes.
      • Remove from oven and serve.

      Notes

      *Ronzoni Smart Taste is the brand that I prefer
      **Trader Joes and Nate's both have excellent veggie meatballs