Menu plan Monday recipe

Easy, quick one pan Peach Walnut cake

In 13 x 9 pan, spread 1 can Peach pie filling
Sprinkle 1 box dry spice cake mix over filling
Combine:
2 whole eggs, 1 teaspoon vanilla, 3/4 cup chopped walnuts
Pour over cake mix.
Poke it down in a little bit.
Bake at 350 degrees until done, about 40 minutes.
Serve warm with vanilla ice cream.

Cheese and Lentil Patties

2 cups cooked lentils
1/2 lb cheese, grated
1 small onion, chopped
1 tablespoon tamari
1/4 teaspoon fresh ground black pepper
1/4 teaspoon thyme
1 cup italian bread crumbs
1 egg, beaten
1 tablespoon olive oil

Mix everything together, shape into patties, fry in olive oil until both sides are crisp. Serve on roll with honey mustard, tomato, lettuce, thousand island dressing and veggie bacon.

Veggie dogs with crescent rolls

1 package veggie dogs
1 package crescent rolls
Wraps dogs in rolls, bake. Yum! Easy and quick.

Baked carrots (Mennonite recipe from Finger Lakes Mennonites family favorites-Ella Mae Martin)

2 1/2 cups cooked mashed carrots
1 Tbsp. onion, minced
1 tsp. salt
dash pepper
3 eggs, separated
1/2 cup minced celery
1 cup bread crumbs
2 cups milk
2 Tbsp. butter

Cook onions in butter until soft. Add to carrots. Add beaten egg yolks, milk, celery, seasoning and bread crumbs. Beat egg whites and fold in. Place in greased baking dish and bake at 350 degrees for 40 minutes.

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Menu Plan Monday Recipe

This is a very easy soup recipe from Regina's Vegetarian Table. My grandaughter just loves broccoli and this recipe.














Broccoli Soup
Ingredients:

- 2 bunches broccoli
- vegetable broth
- 1/2 teaspoon salt or season salt
- 1/4 teaspoon pepper
- pinch of nutmeg
- 1/2 cup non-fat condensed milk or 1/2 & 1/2
- parmesan for garnish (optional)

1. Prepare the broccoli by washing and cutting off the florets. You should have about 3 cups of florets.

2. Cook the florets in boiling salted water for about 5-7 minutes until tender, then drain the water off.

3. Place the florets in a blender with enough vegetable broth to cover. Blend into a puree.

4. Add the salt, nutmeg and pepper and milk and blend again.

5. Pour the soup back into the cooking pan and reheat again.

6. Serve hot. Garnish with a bit of shredded parmesan cheese, if desired.

Serves 4

Oh, and as for the other days' menus, I'm just not that organized to have that all planned out lol. That's what The Organizing Junkie is for-check out that site and the others who linked to there!

Oh, and I just have to say if you have never tried Quorn Gruyere Chik'n Cutlets, they are amazing! Wow, this stuff is delicious. My grandaughter wolfed this down and wanted another! She's only four! They only come 2 in a package though, so they are a bit expensive, but worth it for a treat now and then. They have a wonderful taste for being meatless. Try them sometime!

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Menu plan Monday

This delicious recipe comes from the cookbook of Regina Campbell, who was featured on PBS. It comes from the PBS show (which I think is retired) and is in her book, "Regina's Vegetarian Table." It's a wonderful book and I highly recommend it. You can buy it from her site through paypal for only $11.95 and free shipping and she even signs it! What a great deal that is! If you can't afford it though, some of the recipes are on her website, so go and check them out.

I love her cookbook so much that I want to give her credit and encourage others to check it out too! You don't have to be vegetarian to use these recipes. And you won't even miss the meat!

Oh, and as for the other days' menus, I'm just not that organized to have that all planned out lol. That's what The Organizing Junkie is for-check out that site and the others who linked to there!

Smoked Mushroom Medley Lasagna

This vegetarian lasagna features a gourmet assortment of ingredients including smoked Gouda (yum!) and mixed mushrooms.

Ingredients

3 layers lasagna noodles (about 3 noodles per layer)
1 lb. mixed variety mushrooms, such as shitake and portabella
1 large stalk celery, chopped
4 green onions, chopped (including at least 2 inches of the greens)
2 Tbs. butter
1 Tbs. dried parsley (or 1/4 C. fresh chopped)
1 tsp. herbes de Provence (or Italian seasoning)
2 Tbs. white wine vinegar (or rice vinegar)
1/3 C. vegetable stock
1 C. half-and-half
Salt
8 oz. smoked Gouda, grated

Directions

1 Heat oven to 400 degrees F.
2. Cook lasagna noodles until tender. Drain, rinse, and set aside.
3. Sauté vegetables in butter and a little water until tender. Add herbs and continue to cook for another minute or so.
4. Add vinegar and vegetable stock and cook for 1 minute. Add half-and-half and continue to cook until sauce begins to thicken. Do not overcook as moisture is needed for the lasagna. Season with salt to taste.
5. On the bottom of a 9-inch square baking dish, layer 1/3 of the noodles. Spoon 1/3 of the mushroom mixture on top of noodles. Sprinkle 1/3 of the shredded Gouda and repeat process starting with the lasagna noodles until all ingredients are used up.
6. Bake for 25 minutes until heated through. Serve hot. Enjoy!

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