Our Favorite Meatless Meals

A big part of this project for me is striving to eat healthier. Grass fed or organic meats aren't really in our budget right now, so reducing our meat consumption was the next best option. Frankly, most westerners eat way more meat than needed anyways! We try to eat at least 2 meatless dinners a week, and while they're still not 100% clean, I definitely feel better about eating fewer animal products. Here are some of our favorites.

Pasta Skillet

I found this recipe on Pinterest and it is one of our most favorite things to eat. Seriously, we probably have this at least once a week if not twice! Here's what you need - 

1 Tbsp olive oil
1 small onion
2 cloves garlic
1 (15 oz.) can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
pinch red pepper flakes (optional)
freshly cracked pepper to taste
½ tsp salt
2 Tbsp tomato paste
½ cup water
2 oz. cream cheese
¼ cup grated Parmesan
½ lb. penne pasta, cooked
½ (9 oz.) bag fresh spinach

To prepare this meal, first saute the onion and garlic in olive oil until soft. Then, add in the spices and diced tomatoes and stir. Scoop in the tomato paste and water and whisk to combine. Next, the cream cheese and Parmesean go in, while you continue to whisk until they melt into the sauce. Toss in the pasta and spinach, stir until the spinach is wilted... and serve! 

This is the most fabulously delicious meal, you will want to make it up again the next night!

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Stir Fry

This is an easy one. Chop up veggies you enjoy, toss in a wok or large fry pan with a little oil, garlic, and soy sauce, and voila, dinner is served. Our favorite stir fry veggies are red and yellow peppers, broccoli, red onion, and snap or snow peas. Pair with a little brown rice or asian style noodles if you need a little more substance. 

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Cilantro Lime Rice & Bean Burritos

We first tried this meal out when I was on a vegan kick. We wanted something really filling and hearty but of course it had to be free from animal products. These definitely fit the bill! Here's what you'll need - 

1 can black beans or pre-soaked dried black beans

½ white onion, chopped
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
½ teaspoon salt
1 lime

Salsa, hot sauce, and other desired burrito ingredients
Tortillas

For the beans, combine with onion and cook according to package directions or until onions are soft. The cilantro lime rice is super simple as well, just cook the rice according to package directions, adding the juice of the lime in with the water. Once the rice is cooked, remove from heat and stir in the cilantro. 

Layer the beans and rice into your burritos with salsa and anything else you like. We usually use some cheese (obviously not vegan!) and Scott loves siracha on his too. 

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Avocado Corn Salsa

Sometimes, we just want a meal we can enjoy while sitting on the couch or out on the back porch. This is more of a summer meal, but it is really filling and easy to customize to your tastes. Here's what you'll need:

1 can sweet corn
1 can black beans, rinsed
2 large tomatoes
1 red onion
2 avocados
1 lime
1/4 cup cilantro, roughly chopped

Kosher salt to taste

Give the onion a rough chop, and cube the tomato before combining all ingredients in a large bowl. Toss to combine, and dig in! We usually just eat this with tortilla chips. Ok, ok, this isn't a mean necessarily but it has protein, good fats, veggies, and it is really filling... if you eat a lot of it like we do :)

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Spinach Lasagna Rolls

I just love Skinnytaste for lean but yummy recipes. These lasagna rolls are totally delish, they freeze great for make-ahead type cooking, and somehow they are even better warmed up the next day as leftovers! The original recipe recommends the use of low fat cheeses but I'm not about that- I'd rather have real fat than the yucky chemicals they use to flavor the food in place of fat. Anyways... here's what you'll need - 

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp shredded mozzarella cheese

Combine the ricotta and parmesan with egg, salt and pepper, and spinach. Spread 1/4 cup onto each lasagna noodle then roll up. Spread a little pasta sauce over the bottom of a 9"x13" pan and then lay each lasagna roll into the pan. Cover the rolls with the remaining sauce and sprinkle a tablespoon of shredded mozarella onto each roll. Cover the pan with foil, and bake the rolls at 350* for 40 minutes. Remove the foil and bake for 10 more minutes until the cheese is melted.

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With the holidays coming, I think we could all use some lighter meals! I hope you enjoy some of these yummy meatless meals with your family. :) Thanks for reading!

xo Allison