Vegetarian – Page 2

The Ultimate Grilled Cheese Sandwich Recipe

April 6, 2013 by Danielle 10 Comments

One of my favorite all time lunch (or dinner) option is a grilled cheese sandwich with a bowl of creamy tomato soup. My favorite menu item on Nordstrom Cafe’s menu is, of course, the grilled cheese & tomato soup and it’s my kids favorite too (the sandwich, not the soup).

So when I heard that national Grilled Cheese day was coming up this week I knew I had to share my favorite way to prepare grilled cheese at home. Yup… I’m sharing the ultimate grilled cheese sandwich recipe with you!

Now the components of a grilled cheese are simple, a spread on teh outer layers of bread to brown, some yummy cheese and a pair of bread slices to hold the cheese in.

You can change up the type of cheese and type of bread to reflect what you love the most but I always go with at least one cheese that’ll melt well. And I usually use two different types of cheese.

[Read more…]

Filed Under: In the Kitchen, Lunch, Recipes, Uncategorized, Vegetarian Tagged With: cheese, grilled cheese, sandwiches

Tomato Zucchini Soup {Lunch Recipe}

July 23, 2012 by Danielle 11 Comments

I love simple lunches. Something I can whip up or reheat easily is key. So when I was figuring out what to do with all of the tomatoes we have coming in right now from our garden, I knew that a soup would be perfect. Now I normally roast my tomatoes with some other veggies to make the base for my marinara sauce so I thought why not roast up some tomatoes for a soup as well.

This recipe, from start to finish, takes 30 minutes and can easily be made in larger quantities to store for future lunches (or dinners!). It’d go great with a grilled cheese and a salad. The kids loved it as well!

Tomato Zucchini Soup

4 Roma tomatoes, diced
2 medium zucchini, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 handful fresh basil, stems removed
Salt & pepper

Preheat oven to 375 degrees.

Line rimmed baking sheet with foil and lay tomatoes and zucchini on sheet.

Mix olive oil and garlic together in a small bowl. Drizzle over vegetables. Roast for 15-20 minutes or until slightly golden.

Remove veggies from the oven and let cool for 5 minutes. Add to Magic Bullet, food processor, or blender (your choice!) and blend for a few seconds until just combined. Add basil and salt and pepper. Blend until it’s at the consistency you like.

Pour and serve. This soup can be served cold, lukewarm, or hot. It tastes good either way!

Serves 2-4 depending on portion size

What type of soup do you love?

Filed Under: Lunch, Recipes, Soups & Salads, Uncategorized, Vegetarian Tagged With: Healthy Eating for Kids, healthy recipes, Lunch Ideas, lunch recipes, Soup, Toddler Food, toddler lunches

Baked Eggplant Parmesan {Dinner Recipe}

April 20, 2012 by Danielle 13 Comments

I’m always looking for a great meatless meal. Lately I’ve been turning to one of my favorite blogs, Ezra Pound Cake, for meatless inspiration. I just recently decided to try her baked eggplant parmesan but knew I wouldn’t need as much so I tweaked the recipe a bit to meet our needs. And boy was I happy I made this! The dish was delicious, healthy, and the kids loved it!

If you’re looking for a great Sunday evening dish or even something to prep and freeze for meals later on in the week or month then I highly recommend trying this dish out. It sure beats the Trader Joe’s dish I’ve been buying (and you all know how much I love Trader Joe’s)! [Read more…]

Filed Under: Dinner, In the Kitchen, Recipes, Uncategorized, Vegetarian Tagged With: eggplant, healthy recipes, Recipes, vegetarian

How to Roast Pumpkin Seeds

October 25, 2010 by Danielle Leave a Comment

Have you ever eaten pumpkin seeds? How to roast pumpkin seeds is so easy and takes only two ingredients!

One of my favorite memories of fall growing up was when my mom would make pumpkin seeds. She’d bag them up and put them in our lunches or just have them out for an after school snack and they were so good! So I knew it’d be a fun thing to make with my kid this fall.

After we gutted (or shall I say I gutted) our pie pumpkins we discarded the stringy mess and saved the yummy seeds. I knew this would be a great snack for me to munch on as we made our way to Halloween. You know, so I’d stay out of the candy 🙂

The seeds were yummy and just a little salt went a long way! I’m hoping to use some to top pumpkin muffins or pumpkin bread if I get the chance to make it.

Pumpkin Seeds

Pumpkin seeds (cleaned and dried off)
salt (to taste)

Preheat oven to 325.
Lay out pumpkin seeds in a single layer on an un-greased rimmed cookie sheet.
Sprinkle with salt and bake for 25 minutes.
Take out of the oven and let cool.

Make sure you watch you little one or else they may try to come up and steal some while you aren’t looking 🙂 I caught my little guy doing exactly that…