Anyone have ideas for weekend meals?

[SRP]

I have to stop at the grocery store to pick up a few essentials. Anybody got some quick ideas for a good meal this weekend? Here are the requirements:
1. It has to be vegetarian or vegan
2. It has to be available at a regular grocery store (not a specialty shop)
3. Low cal, low fat, please, since I'm banned from cardio this week!!!

 

[andtckrtoo]

Vegetarian, not Vegan though - my family loves this and if you use the no-cook noodles, it's quick and easy. Just an FYI - I use more onion and add some spinach to this as well...

Zucchini Lasagna



1/2 lb lasagna noodles, cooked in unsalted water
3/4 c part-skim mozzarella cheese, grated
1 1/2 c fat free cottage cheese
1/4 c Parmesan cheese, grated
1 1/2 c raw zucchini, sliced
2 1/2 c no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 c onion, chopped
1 clove garlic
1/8 tsp black pepper

1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with
vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon
Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan
cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread thin
layer of tomato sauce in bottom of baking dish. Add a third of
noodles in single layer. Spread half of cottage cheese mixture on
top. Add layer of zucchini.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce,
and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 30–40 minutes. Cool for 10–15 minutes.

Makes 6 servings.

Nutrional info

Fat: 9.7 g

Carbohydrates: 40.1g

Calories: 257.8

Protein: 16.4g

 

[kathryn]

Go to the produce section and pick out the most luscious, colorful veggies they have (red peppers, purple cabbage, leaf lettuces, etc.) and make a huge salad for one of your meals. Add some source of healthy fat (to help your body absorb the fat-soluble nutriets) like avocado, raw nuts, sunflower seeds, hemp nuts (o.k. maybe not in a regular grocery store!).

 

[lindzebird]

I haven't tried this just yet, but it's on our menu this week...from cooking light magazine.

Chickpeas with Spinach

"This vegetarian dish is easy and requires very little oil. Add ground red pepper if you'd like it spicier. I like to serve this dish with Indian flatbread and yogurt." --CL Reader


1 teaspoon olive oil
1 1/2 cups chopped onion
1 teaspoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
1/4 cup water
2 tablespoons tomato paste
2 cups chopped spinach
1 teaspoon chili powder
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas, (garbanzo beans), rinsed and drained
1 teaspoon fresh lemon juice
1 cup hot cooked basmati rice
Lemon wedges (optional)
Grated lemon rind (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic; sauté 4 minutes or until mixture begins to brown. Add water and tomato paste; cook 2 minutes or until liquid evaporates, stirring constantly. Stir in spinach, chili powder, salt, and chickpeas; cover. Reduce heat; cook 5 minutes or until spinach wilts and mixture is heated. Stir in juice. Serve over rice. Garnish with lemon wedges and rind, if desired.

Yield: 2 servings (serving size: about 1 cup chickpea mixture and 1/2 cup rice)

CALORIES 403(11% from fat); FAT 5g (sat 0.7g,mono 2.3g,poly 1.3g); PROTEIN 14.2g; CHOLESTEROL 0.0mg; CALCIUM 126mg; SODIUM 707mg; FIBER 11.8g; IRON 4.9mg; CARBOHYDRATE 77.4g
Cooking Light, MAY 2004

 

[SRP]

Oddly enough, the salad sounds like a winner, because I'm not usually a big salad eater. Maybe my body is telling me I need greens! I am definitely going to print these other two recipes out though, because they sound great!

 

[andtckrtoo]

I'm with you. When Kathryn posted that, my mouth started to water! Salad for me tonight!!

 

[melodygirl]

I'm taking some of these suggestions. Mmmmmm, thanks ladies.