We’ve been working on cutting back our meat intake.
Not cutting out- just cutting back the amount we eat.
Meatless meals take a bit more thought for me.
It’s not as easy as throw some chicken on the grill and make a veggie.
Lately I’ve been obsessed with Pinterest.
I’ve been finding some great recipes on there to try.
This weeks Meatless Monday was from a blog posted on there.
I loved her thought, but adapted it for us.
Not too much changed- I added quite a few more veggies and subbed the ground turkey for an eggplant.
(Please don’t eat ground turkey right now…)
Onion & mushroom in the amounts of the original recipe,
2/3 eggplant sliced up small,
Diced up roasted red & yellow peppers (I didn’t measure how much I used),
And the 14.5 oz jar of tomatoes
Saute for about 10 minutes- You want your eggplant to be soft but still have some texture.
(Looks so bland right now…but wait!)
Pour in your can of tomatoes, add your seasoning and simmer for 10 minutes.
I also added some of the juice from the jar of roasted peppers for some extra zing, and instead of the oregano called for in the original recipe I used my Italian spice grinder which has more of a variety. I also upped the salt because the tomatoes I used were organic and salt free- they needed a little help.
I simmered it until most of the juice is evaporated.
I used 1 c. of whole fat ricotta instead of the 1 1/2 cup of the skim ricotta. I’m a big believer in whole fat untouched dairy but that’s a rant for another time…
Season it up with some of the Italian season, S & P, and garlic.
Her original recipe called for 24 wonton wrappers, and my mommy brain zoned out and picked up egg roll wrappers. I think they actually worked better- it gave a little bit more of a shell to work with. Cut your egg roll wrapper in half diagonally and press down into the bottom of your sprayed muffin tin.
Layer your ricotta, veggie mix, and a little cheese. I took 3 more egg roll wrappers and cut each one into 4 and pressed on top of the 1st layer and repeated. Bake at 375 for 10-15 minutes as called for in the original recipe.
Enjoy!
I made a mixed green salad with some left over cold roasted beets, walnuts, extra feta, and raspberry vinaigrette.
And some peach mango sun tea….
Happy Meatless Monday!
It’s a fun adventure to be creative with fruits and veggies that you get from your local Farmer’s Market!
