Recently, my daughter challenged me to incorporate more meatless meals into my meal plans. I was intrigued by her suggestion and certainly recognized the health benefits in doing so. So, I’m accepting the meal challenge. I’ve added a few meatless meals into this week’s meal plan.
Meatless Meal Challenge
The only obstacle is my hubby’s meat loving ways. I’ll never forget the time when as a newlywed I made him marinara over pasta (without meat). Oh my, you’d have thought I’d served him dog food! He believes dinners should be meat-centered meals.
The other obstacle is that we aren’t big vegetable eaters. So if I take the meat out of the meal, I need to rely on beans or cheese as our protein source for the meatless meals. And, I’ll sneak in some hidden veggies when I can.
This Week’s Meals and Recipes
So, in honor of the challenge, I am adding two meatless meals to this week’s recipes. These meals are Trim Healthy Mama friendly, too.
The weekend breakfast meal is fluffy scrambled eggs with ham. The ham is optional, of course. I learned the secret to making fluffy, perfectly scrambled eggs from watching Martha Stewart’s cooking show many years ago.
The tips to perfectly scrimped eggs are: number of eggs to skillet size ratio, mixing them to just the right consistency, and using a rubber spatula to cook them.
I’m posting a live video on Instagram Saturday and Sunday showing how I do this. Here’s my link: https://www.instagram.com/thefeatherednester/ and if you’re not familiar with the Stories feature of Instagram, you go to the top of your feed where it says “Stories” and look for my face bubble with the words thefeatherednester below.
Let’s check out the meals for this week!
South of the Border Pinto Beans
To make these pinto beans quickly and easily in the Instant Pot, get the recipe for Instant Pot Pinto Beans here. This recipe offers an easy, no soak method.
Make Pinto Beans on the stove top with the recipe below:
South of the Border Pinto Beans
The spices and jalapeño pepper give these beans a zesty kick. You can control the level of spiciness by removing all of the membrane and seeds in the jalapeño pepper, or adding in some for more spice.
For a vegan main dish, add quinoa or rice.
Ingredients
- 1 lb dried pinto beans
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large jalapeno, chopped with membranes and seeds removed
- 1 Tbsp dried Mexican oregano (regular oregano is okay)
- 1 tsp ground cumin
- 1 32 oz container vegetable or chicken stock, low sodium
- 1-2 smoked hammock (optional)
- 1 tsp cider vinegar
Instructions
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Rinse and soak black beans overnight, or use quick soak method (using instructions on bag of beans).
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In a large pot or dutch oven, heat olive oil over medium-high heat, then add onion and cook until translucent. Stir in garlic and spices and sauté for 1 minute.
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Stir in stock, 3 cups or water, beans, and ham hock. Bring to a boil, then reduce heat and simmer covered for 1 hour. Stir in vinegar, then simmer uncovered for 45-60 minutes until beans are tender and the liquid has thickened. Remove ham hock and use a fork or knife to remove the meat from the bone.
Chicken Piccata
Get the recipe for Chicken Piccata here:
Traditional Marinara Sauce with Penne
Use Dreamfield’s pasta, Zero Pasta, or Trim Healthy noodles for those following THM.
Traditional Marinara Sauce with Penne
Traditional marinara sauce contains simple ingredients. For best results use San Marzano tomatoes, available in most grocery stores.
Ingredients
- 1 28-oz can whole San Marzano tomatoes
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1 large fresh basil sprig or 1/4 teaspoon dried oregano, more to taste
Instructions
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Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
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In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
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As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano, and salt. Stir.
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Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.
Recipe Notes
Adapted from https://cooking.nytimes.com marinara recipe.
Slow Cooker Teriyaki Ribs with Coleslaw
Make it a fix it and forget it kind of day with these Slow Cooker Teriyaki Ribs. Once you add the ingredients to the Crock Pot, set the time and dinner’s ready when you are.
That’s a real “dump and go” dinner!
Slow Cooker Teriyaki Ribs with Coleslaw
Perfect for a busy day, you can throw these ribs in your crockpot in the morning and have dinner ready when you get home.
Ingredients
- 1 rack/slab baby back ribs (about 2.5 lbs)
- 2/3 cup teriyaki sauce
- 1 Tbsp balsamic vinegar
- 2 cloves garlic, minced or pressed
- 1 package coleslaw
- 1 bottle coleslaw dressing
Instructions
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Sprinkle ribs lightly with pepper, place in crockpot, and cover with 1/3 cup of teriyaki sauce. Turn once to ensure that the ribs are coated on both sides with sauce. Cover with the lid and turn on low for 7-8 hours or high for 4-5 hours. Remove from crockpot, cover with foil, and allow to rest for 5-10 minutes.
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While the ribs are resting, add vinegar, garlic, and remaining 1/3 cup of teriyaki sauce to the juices in the bottom of the crockpot. Turn crockpot to high setting and allow to simmer until thickened, about 5-10 minutes.
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Add bagged coleslaw to a bowl, and toss with dressing.
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Brush thickened sauce from crockpot onto the ribs, and serve with coleslaw.
Fluffy Scrambled Eggs with Ham
Fluffy Scrambled Eggs with Ham
Making delicious, light and fluffy scrambled eggs is much easier than you imagined. The key is in using the right sized skillet for the number of eggs. So, if you half the recipe, be sure to use a very small skillet (8″ or less).
Ingredients
- 8 large eggs
- 2 Tbsp heavy cream OR water
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 c diced ham
- 1 Tbsp butter (do not use margarine, you can substitute oil)
Instructions
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Crack the eggs into a medium sized bowl. Add the water or heavy cream. Use a wisk to gently mix the eggs until they are a uniformly sunny yellow color throughout.
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Melt the butter in a 10″ to 11″ non-stick skillet until it’s foamy looking. Pour in the eggs. Slowly slide the rubber spatula around the sides.
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When the edges of the eggs are beginning to set a little, use the spatula to slide the eggs from the edge of the pan towards the middle, going around the pan. Continue doing this as the runny portions move back towards the edges of the pan, until all the eggs look like big curds.
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Add the diced ham and gently stir into the eggs. Serve.
Recipe Notes
When you are sliding the eggs from the edge of the pan to the middle, the direction looks like spokes of a bicycle wheel.
More Tips, Meal Preparation, What’s Cooking Daily
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