Tasty Tuesdays: Meatless Meals

My family's background is farming - specifically cattle.  As a result, I love meat! I usually plan my meals around the main course which typically involves meat. As a result, I do not eat enough fruit and vegetables. This is something I need to work on - work on planning meals around fruits and vegetables dishes with a side of meat. There's a movement known as Meatless Mondays which has helped me, but I still have a long ways to go. 


For this weeks tasty Tuesdays, I am sharing my 2 favorite meatless dishes for you to enjoy.  What are your favorite meatless dishes?

Grilled Vegetable Quesadilla

• 2 medium zucchini or yellow squash, cut lengthwise into 1/4"-thick slices
• 1 small onion, cut into 1/4"-thick slices
• 1 small red bell pepper, cut into thick strips
• 2 ounces fat-free cream cheese, softened
• 1 tablespoon chopped parsley or fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon ground cumin hot-pepper sauce
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 8 corn tortillas (6" diameter) (or flour)

Directions

1. Coat a grill rack or broiler pan with nonstick spray. Preheat the grill or broiler. Grill or broil the vegetables 6" from the heat for 3 to 4 minutes, or until tender. Remove and cut into bitesize pieces.
2. Meanwhile, in a medium bowl, combine the cream cheese, parsley or cilantro, lime juice, and cumin. Season with a few drops of hotpepper sauce to taste. Add the vegetables and Cheddar. Stir to mix.
3. Place 4 tortillas on a work surface. Spread 1/3 cup filling over each tortilla. Cover with the remaining tortillas. Press lightly to adhere. Coat lightly with nonstick spray. Grill or broil 6" from the heat for 1 to 2 minutes per side, or until the tortillas are golden and the filling is heated through. Cut each quesadilla into 4 wedges. 

Notes: Can be dairy free by subbing in dairy free cream cheese and cheddar cheese
From my friend Amanda who found it at: http://recipes.prevention.com/Recipe/GrilledVegetableQuesadillas.aspx

Artichoke and Goat Cheese Strata

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Total: 1 hour, 39 minutes
Yield: 6 servings

 

Ingredients

• 1  teaspoon  olive oil
• 1/2  cup  finely chopped shallots (about 1 large)
• 1  (10-ounce) package frozen artichoke hearts, thawed
• 2  garlic cloves, minced
• 1/2  teaspoon  dried herbes de Provence
• 1 3/4  cups  1% low-fat milk
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 4  large eggs
• 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4  cup  (3 ounces) crumbled goat cheese, divided

Preparation
1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

Recipe is from Cooking Light Magazine.