Category: Vegetarian


Fresh Market had a sale on some interesting looking artisan salad mixes from Canterbury Naturals.  I bought the orzo cucumber one and it was yummy.  It’s a little higher in sodium than I like (370 mg  per 1/2 cup serving) so I will make my own from scratch next time!

1 Package Canterbury Naturals Orzo Cucumber Salad Mix (it contains whole wheat orzo, garlic, carrots, onion, bell pepper, and celery and a yummy dressing mix)

2 cucumbers, cubed

8 campari tomatoes, cut into quarters

1 can garbanzo beans, drained

2 Tbsp. Panera Tangerine Honey Dressing (too sweet by itself, but nice mixed with the dressing in the salad mix)

Cook orzo veggie mixture for 10 minutes, drain and rinse well.

Prepare dressing pursuant to directions on the package (you add olive oil and water).  Add in tangerine dressing.

Gently fold in tomatoes, cucumber, and garbanzo beans.

Everyone had seconds and some even thirds!  I can’t wait to try this from scratch!


I had leftover corn, black bean salad, but not quite enough for a side.  I cooked brown rice in the crock pot over night and mixed it in to make a yummy salad.

Corn and Black Bean Salad:

1 1/2 c. roasted corn

1 can great northern beans, rinsed and drained

1 can black beans, rinsed and drained

1/2 c finely chopped sweet onion


  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice, from 1-2 limes
  • 2 tablespoons honey
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1 large garlic clove, roughly chopped
  • 1/4 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tsp. chopped jalapeno pepper


Combine corn, beans and onion.  Toss with dressing.  Refrigerate at least overnight.

In the morning, stir in the cooked brown rice.  Refrigerate for the day.

I served this with some chicken and a salad bar.



1 package broccoli slaw

2-3 c. cooked quinoa

1 c. coleslaw dressing

Mix broccoli slaw, quinoa and coleslaw dressing.  Refrigerate for at least 30 minutes before serving.

I served this with veggie burgers with Kraft Hot Habinero cheese on a whole wheat bun for Meatless Monday!


I made some simple baked chicken again tonight.  I made the mistake of not tasting the marinade first, and so I found i a bit bland.  No desire to share that ‘failure’ other than to say – always taste the marinade!  The kids liked it anyhow.

The real success in tonight’s dinner was the side dish.

2 boxes Near East original pearl couscous

1 package Eat Smart vegetable stir fry

2 Tbsp. olive oil blend

2 Tbsp. butter

2 tsp. each rosemary and thyme

1 tsp. flavored salt

Brown pearl couscous in olive oil and butter.  Season and cook 30 seconds more.  Add in 5 cups water and bring to a boil.  Lower to a simmer and cook 15 to 20 minutes until almost all the water is gone.

Meanwhile, cook veggies in the microwaive.

Stir into couscous.  Cover and set aside for 10 minutes.  Fluff and serve!

My oldest daughter, Olivia, does not cook often.   This is because she works in a restaurant and her fiance Kyle is a chef.  The other night she enjoyed a meal I made of yellow thai curry chicken and stir fry broccoli slaw and rice.  This is a great way to stretch leftover rice!

Tonight she cooked her own version of the rice dish.  She served it with jerk chicken.

Olivia's dinner

1 pack broccoli slaw

3-4 c. cooked brown rice

2 Tbsp. olive oil

2 Tbsp. butter

2 tsp. seasoned salt

pepper to taste

Heat oil in saute pan and add butter to melt.

Toss in broccoli slaw and saute until tender.

Toss in cooked rice.

Check to see if it needs more salt or pepper!

Tip for more flavor:  I usually cook rice using a low sodium store bought broth (or homemade that I have frozen) – half and half with the water the rice instructions call for.


1 box brown rice couscous cooked according to directions.

Combine with 1 can soy beans, 2 Tbsp. butter and 2 tsp. Lime Coconut Salt (Or other flavored salt)


Minute Multi-Grain Medley

Keep this in the pantry.  Four individual packets.  Quick cooking and easy to make something special out of it!!


This salad was our favorite so far.

4 pouches multi grain medley

1/2 large sweet onion, chopped

1/2 c. chopped sweet peppers

1 package Dole Sesame Crunch Chop Salad

3 1/2 c. Tuscan style chicken broth

2 Tbsp. Irish butter

Cook onions and pepper in butter until softened.  Add in multi grain medley and stir to coat with butter.  Add in broth.  Bring to a boil.  Lower heat and simmer lightly covered for 10 minutes or until liquid is absorbed.  Remove from burner and allow to cool.  While still slightly warm, mix in contents of chop salad including sesame seeds, bacon bits, and dressing.

Refrigerate at least 30 minutes before serving.

SAM_1973Veggie Patty

We are veggie burgers and whenever I see a brand we haven’t tried yet, I can’t resist.

Costco had the Don Lee Farms Veggie Patties (12 to a pack) refrigerated.  I froze them in packages of six.

I cooked them in a skillet with a little coconut oil, and a tiny bit of butter.

They were delicious.


We had a nice Easter gathering.  I cooked a spiral sliced ham, a green bean casserole, a chop salad with garbanzo beans, and a new side dish – a sweet potato salad.

7 medium sweet potatoes, baked and peeled

1 avocado, cubed

1 can black beans, drained and rinsed

1 red pepper, diced

1/3 c. dressing of choice (I used raspberry vinaigrette)

Combine and refrigerate at least two hours before serving.


2 heads cauliflower, cut into florets

1 Tbsp. garlic

1 Tbsp. butter

1 Tbsp. sour cream

salt and pepper to taste

1 Tbsp. Parmesian cheese

Steam cauliflower until tender.

Mash with potato masher and blend in remaining ingredients.

These were so delicious.


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