We’re pleased to welcome guest chef Heather Hunsaker. She shares a vegetarian Crockpot meal to help your family give Meatless Monday a try!
Designed to raise environmental and health awareness, “Meatless Monday” has been gaining popularity over the years. The idea is simple, one day a week, eliminate meat from your diet and eat more fresh fruits and veggies. This simple change of eliminating meats one day a week will not only save you money on your weekly grocery bill, but will reduce the risk of heart disease, help with weight loss, and over all promote healthy eating and lifestyles
Getting your family to go meatless one day a week may seem like a challenge at first, however with perseverance and these five tips, Meatless Monday can be a success.
- Preparing new meals and learning new cooking and eating habits may take some time to get accustom to; thus, choose a convenient day of the week to eat meat free. Use this day to not only prepare meatless meals but as a day to prepare fruits and vegetables for meals and snacking throughout the week.
- Learning new cooking techniques may make those veggies more appealing to kids, and even adults. Try eating vegetables raw, steamed, sautéed, roasted and grilled.
- No need to fret about the protein! There are many meatless protein options available; try quinoa, beans, lentils, whole grains, seitan, tempeh, tofu, and veggie burgers.
- Be creative. Take family favorite recipes and change them to be a meatless option. Love chicken parmesan? Try eggplant parmesan. Other options are black bean burgers, meatless soups and chilies, salads, enchiladas filled with rice and beans, and even vegetable stir-fry. Also, do research to find additional vegetarian meals and tips.
- Find support in friends and family by encouraging them to also eat meatless meals one day a week. Host a vegetarian recipe exchange or neighborhood vegetarian potluck block party to share meatless meal planning tips and tricks.
To get your Meatless Mondays started, try this healthy and hearty Crock-pot Lasagna Primavera!
Prep Time: 30 minutes, Serves 6-8
1 cup chopped carrots
2 cups chopped broccoli
1 ½ cups chopped white mushrooms
1 zucchini, chopped
1 yellow squash, chopped
½ medium onion, chopped
2 garlic cloves, minced
1 (10 ounce) package chopped frozen spinach, thawed and drained well
2 (15 ounce) containers ricotta cheese
1 cup shredded Parmesan cheese
3 ½ cups shredded mozzarella cheese
2 (24-ounce) jars pasta sauce
1 (12 oz) box uncooked traditional lasagna noodles
¼ cup vegetable broth
Prepare veggies and mix together in a large bowl. In a separate bowl, mix the ricotta cheese, spinach, and Parmesan cheese.
Using at least a 5qt crockpot, ladle a spoonful of sauce into the bottom of your crock-pot. Cover with a layer of uncooked lasagna noodles, breaking them to get a proper fit.
Carefully smear the ricotta cheese mixture over the noodles. Sprinkle a handful of the shredded mozzarella cheeses over the ricotta cheese. Then, top cheese with prepared vegetables.
Repeat layering process (sauce, pasta, cheese, vegetables) until all of the ingredients run out. Top last layer of vegetables with sauce and pour vegetable stock over this last layer of sauce. Top with remaining mozzarella cheese.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug crock-pot and take off the lid. Let it sit for 20 minutes before cutting into to avoid lasagna from falling apart.
Related posts:
- No Whine Wednesday: Family Friendly Summer BBQ Special guest Chef Heather Hunsaker shares her tips for...
- Frugal Friday: Four Ways to Create Outdoor Meals on a Budget Outdoor cooking represents a major perk of the summer. It...
- No Whine Wednesday: Minty Fresh This is a great time of year to take...
- No Whine Wednesday: Zucchini One of summer’s most bountiful vegetables is usually high...
- No Whine Wednesday: Corn Summertime is synonymous with an abundance of fruits and...
Related posts brought to you by Yet Another Related Posts Plugin.
0 Comments until now
Add your Comment!