Meal plan for this week (11/29)


Vegetarian Italian Stuffed Shells
12 oz. jumbo pasta shells
1 1/2 lbs. cottage cheese or ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese finely diced
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. chopped parsley
1/4 C grated Parmesan cheese
3 C tomato or pasta sauce
1 C “beef” crumbles (Morningstar Farm or Quorn)
1 C frozen spinach, chopped
1/8 tsp. pepper

Cook shells in boiling salted water for 12 to 15 minutes. Drain well and dry in a single layer on paper towels. Combine ricotta and Mozzarella cheeses with eggs and blend with “beef,” spinach, salt, pepper and parsley. Fill the shells with the cheese mixture. Spread a thin layer of sauce in a baking dish. Place the stuffed shells, 1 deep, in the baking dish and top with balance of sauce. Sprinkle with grated cheese and cover with a sheet of aluminum foil. Bake in a 350 degree oven for 25 to 30 minutes.

“Chicken” and Broccoli Rolls

Vegetarian Pizza Casserole

Crockpot Falafel

“Chicken” Ranch Quesadillas

Vegetarian “Beef” Caribbean Style Tacos

Caribbean Style Tacos

1 Tbsp. oil

some liberal shakes of red pepper flakes

1/2 large onion

1 4 oz can of diced green chiles (or you can use jalapeños if you like things spicier)

1-2 t garlic, minced

1 package Yves ground round

2 Tbsp. chile powder

1/2 tsp. ground chipotle peppers

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/4 tsp. white pepper

1/2 tsp. red pepper (sriracha) sauce (optional)

1 tsp. dried oregano, crushed

1-2 Tbsp. brown sugar

1 package Yves ground round

10-12 blue or white corn tortillas

oil for frying

(If you’d rather skip this step, just buy pre-packaged corn taco shells.)


diced tomatoes

shredded monterey jack, cheddar, or pepper jack cheese

peach, mango, or pineapple salsa

shredded lettuce or baby spinach

sour cream or full-fat greek yogurt

frank’s red hot or tobasco sauce

Warm oil in cast iron skillet over high heat, shake in red pepper flakes, then add onion. Caramelize until onion edges are well-browned. Reduce heat to medium. Add green chiles and garlic, stir to combine. Add ‘ground round’, spices, brown sugar and lime juice. Stir until sugar is melted, then reduce heat to low. Cover and simmer 15-20 minutes.

Meanwhile, heat about 1/4" of oil in a high-sided pot until a drop of water spatters when dropped in, add shells one at a time, about 45 seconds or until desired crispiness is achieved. Form shell in taco tongs then set on paper towels until ready to fill.

Assemble your buffet and people can make their tacos to taste. Serve with black beans and rice. Serves 3-4.

Please note: the recipes that are not mine are linked to the original sites. As for the veggie versions of the “chicken” and pizza casserole recipes, I’m still working on the alterations. Will update accordingly.

“Chicken” and Broccoli Rolls
2 loaves frozen bread, unbaked
6 Tbsp. butter
6 Tbsp. flour
2 C milk
2 C cheddar cheese, shredded
1 C mayonnaise
4 tsp. curry powder
4 tsp. salt
1 tsp. black pepper
1 C Quorn chicken tenders cubes
5 C chopped broccoli, steamed
2 gallon freezer bags

Dough: Prepare/thaw according to package directions.
For filling: If you haven’t already done so, steam or microwave broccoli until tender. Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add milk and bring to a slow boil, stirring frequently. Let slowly boil until thickened to about a canned cream of soup consistency. Remove from heat and stir in cheese until melted. Stir in remaining ingredients, one at a time, in order listed, until well combined.
To assemble: Divide dough in 12 balls of equal size. Roll each ball on a floured surface into a circle. Place .25 cup of filling in the center. Bring the sides up and pinch together tightly to form one seal across the top. Tuck that seam under itself and turn over. Shape into rounded roll shape and place on a baking sheet. Repeat until all rolls are filled. If desired, lightly brush the rolls with egg white. Bake rolls at 375F for 15-20 minutes, until lightly golden brown and hollow-sounding when tapped. Flash freeze, then freeze in gallon bags. To serve: Microwave for 1-2 minutes until heated through or warm on cookie sheet in oven for 10-12 minutes or until heated through).