Two Veggie Friendly Recipes

Thank goodness for a four day week, right? I hope yours is treating you well. Thank you all for the camera recommendations. Not being able to see what I’m photographing has been somewhat hilarious. I will let you  know what I end up purchasing. Also, thank you for the group fitness questions- keep them coming! I will have a group fitness specific post soon.

I made two meals this week that I wanted to share with you. They’re not culinary works of art, but they’re great, easy weeknight meals.

First up, Vegetable Pasta Salad (with or without Shrimp).

Ingredients:

• Chopped vegetables (whatever you have on hand- I used peppers, green beans, carrots & artichokes)
• Olive Oil
• Everyday seasoning mix (I used TJs- thank you Cookie!)

• Pasta (desired quantity- I made 1.5 servings that I split up for the two of us)
• 1 lemon
• Parmesan cheese
• Shrimp or other protein (if desired)

Directions:

Preheat oven to 400 degrees. Mix vegetables with desired amount of olive oil. Place on non-stick cookie sheet and top with everyday seasoning mix. Place in oven for ~25 minutes (or until well roasted). You may want to open the oven once and give the sheet a little shake to move the vegetables around.

Meanwhile, cook pasta according to package directions. Remove with slotted spoon to colander. Keep water boiling and add shrimp (cleaned and deveined). Cook for ~4 minutes until cooked through.

Mix pasta, vegetables, shrimp (if desired), a little more olive oil and cheese. Serve. I had a veggies only version (picture did not turn out!)  and Josh had a shrimp & veggie bowl:

We also had a side of fresh summer fruit from a local fruit stand.

Meal #2. I actually made this meal a day ahead of time. When I have to teach, I often prep my meals when I get home from work or a day ahead of time. Cook when you have the TIME! This meal was a clean out the cupboard/freezer meal.

Vegetable, Bean & Grain Soup

Ingredients:

• 1/2 onion, chopped
• 1 15-oz can vegetable broth
• 1 15-oz can tomato sauce
• 1 15-oz can pinto beans
• 1 15-oz can black beans
• 1 cup frozen corn
• 1 cup frozen peas
• 1-2 tablespoons diced chilies (or chopped jalapenos)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Cooked grain (brown rice, cous cous, etc)

Directions:

Place all ingredients except grain into slow cooker. Cook on high for 2-3 hours or low for ~6 hours. Add cooked grain, serve. Topping options: cheese, sour cream, Greek yogurt, jalapenos, etc.

 

 

What are you up to this weekend? Today, I am working, teaching Body Pump, going to brunch with my friend Jill and we have a graduation party tonight. On Saturday, I am teaching Body Step and we have the Body Pump launch. After, I am going to brunch(two brunches in one weekend!!) with the parents & Josh. Sunday is open and I am hoping to meet Lindsay for a walk or coffee :).