Friday, March 14, 2014

Meatless Fridays

I'm posting our menu from last Friday for this week's 
Meatless Fridays.

 For breakfast we had pumpkin pie baked oatmeal.
Pumpkin Pie Baked Oatmeal
15 ounces of pure pumpkin puree (about 2 cups) 
1/2 cup brown sugar 
2 large eggs 
1/2 teaspoon vanilla extract 
1 1/2 teaspoon pumpkin pie spice 
1/2 teaspoon salt 
3/4 teaspoon baking powder 
1 1/2 cups milk 
1/2 cup vanilla Chobani Greek yogurt (optional) 
2 1/2 cups dry old fashioned oats
Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Then whisk in the milk and yogurt. Stir the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour the pumpkin oat mixture into the pan. Cover with foil and bake for 45 minutes, removing the foil after the first 30 minutes. Serve warm or refrigerate until ready to serve. Top with milk, maple syrup, raisins, or whipped cream.

For lunch, we had simple grilled cheese sandwiches 
kicked up a notch with candied jalapenos!
These jalapenos are great on EVERYTHING!

Candied Jalapenos
Empty the liquid from a jar and pour jalapenos into a bowl. Add sugar (about 3/4 to 1 cup per 16 oz. jar) and stir to combine. Spoon jalapeno and sugar back into jar. Put the lid on tight and place them on your counter. The sugar will dissolve and turn to liquid. You will want to turn the jar upside down once or twice and shake it up every now and then to make sure it all dissolves. That’s it! You’ll find you love these so much you want to make a larger jar! {Costco sells 1 gallon jars!} Just keep the same sugar ratio- but a little more/less works fine!

For dinner we had these :
Black Bean Sliders
3 1/2 c. black beans, cooked, rinsed, drained
 (canned black beans work perfectly fine here) 
1 c. red onion, diced 
1 c. zucchini, grated 
2 tbsp. garlic, ground 
2 large eggs 
1 c. bread crumbs or Panko 
1 tbsp. black pepper
1 tbsp. cumin, ground 
1 tbsp. Sirracha (optional) 
olive oil 
slider buns 
 Preheat oven to 375°. Place the beans in a large bowl and mash with a fork. Stir in the garlic, eggs, bread crumbs, black pepper, cumin and Sirracha. Once you have a homogenous mixture, fold in the red onion and zucchini. Again using your hands, form slider-sized patties and place on parchment-lined baking sheets, 8 sliders to a sheet. Drizzle the patties lightly with olive oil and bake for approximately 24 minutes, flipping the sliders halfway through. Remove cooked sliders, assemble with buns and toppings.

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