ME = Meat Free Monday

(www.veer.com)

Continuing with meat free [or meatless] Monday here are two more recipes and a link to the MFM campaign site for your perusal:  Meat Free Monday campaign.

These recipes [that I have not yet tried] are from the California Department of Health Services. Enjoy!

#1 Italian Style Broccoli and Pasta

Preparation Time: 30 Minutes
2 cups whole wheat fettucini noodles. uncooked 3 Tablespoons green onion (scallions), chopped 2 cups broccoli florets ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon black pepper 1 can (14.5 ounce) stewed tomatoes 2 teaspoons grated parmesan cheese
Cook noodles according to package instructions (do not include oil or salt), and drain. Spray a medium skillet with nonstick cooking spray; stir-fry onion and broccoli for 3 minutes over medium heat. Add seasonings (but not the Parmesan cheese) and tomatoes; simmer until heated through. Spoon vegetable mixture over noodles and top with Parmesan cheese.
Serves: 4
#2 Springtime Saute Preparation Time: 30 Minutes 1 teaspoon Olive oil ½ cup Sweet onion, sliced 1 Garlic clove, finely chopped 3-4 Potatoes, quartered ¾ cup Carrots, sliced ¾ cup Asparagus, cut into pieces ¾ cup Sugar snap peas (or green beans) ½ cup Radishes, quartered ¼ teaspoon Salt ¼ teaspoon Black pepper ½ teaspoon Dried dill Heat oil in a skillet. Cook the onions for 2 minutes and then add garlic and cook for another minute. Stir in potatoes and carrots. Cover, turn the heat on low. Cook until tender. Add aspargus, peas, radishes, salt, pepper, and dill. Cook, stirring often, until just tender. Serve immediately. Serves:  4