Monday
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.
Tuesday
“Chicken” and Broccoli Rolls
Wednesday
Vegetarian Pizza Casserole
Thursday
Crockpot Falafel
Friday
“Chicken” Ranch Quesadillas
Saturday
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.)
toppings:
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.