Tag Archives: meatless monday

Meals On Monday Making It With Lemons

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We have had a crazy busy weekend.One of our granddaughter’s had a birthday, we worked around the house and in the yard, and we had one other very special thing occupying a lot of our time this weekend ( I’ll be blogging about it on Friday). Although the weather wasn’t very warm ( fine by me) we enjoyed some refreshing lemonade.The  eazy peazy recipe is below.

If you visit my corner of the blog world regularly you know I love the flavor of lemons. I have shared  lemon recipes with you recently lemon cake  and in the past, lemon cupcakes and a lemon drip cake.  I didn’t have time to whip up anything for today’s recipe ( lemonade recipe doesn’t really count does it?) So I am sharing some lemon yumminess from around the blogosphere. Click on the image or recipe title to visit the blog that has shared. ( all images belong to their respective blogs)

What You Need

2 Cups fresh lemon juice ( about 8 lemons)

1 Quart water

1 3/4 Cups Splenda ( or sugar)

1 Quart pitcher

1 Cup ice cubes

Long Spoon

Lets Make It! Combine all ingredients into the pitcher,stir and add ice. :-)

now for more lemons goodness…

Mini Lemon Basil Bundt Cakes from created by Diane

Lemon Pudding Cakes from Mamas Gotta Bake

Lemon Donuts from The Flour Child

Lemon Raspberry Bars from Brandys Baking

What’s your favorite lemon recipe?

The Whats Cooking Giveaway Ends today! Did you get your entry in?

 

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Meatless Monday is Back with Katies Stuffed Zucchini

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Meatless Monday is back! Today I’m sharing my stuffed zucchini recipe, enjoy.

 

 

 

What You’ll Need

2 Medium zucchini (about 1 lb)

2 Tbsp butter

1 Clove garlic (minced)

2 Tbsp white onion (chopped)

2 Cups soft bread cut into small cubes your choice of bread (white or sour dough is great)

1/2 tsp Mrs. Dash table blend seasoning

1/4 Cup Parmesan cheese ( shredded)

1/4  Cup Mozzarella cheese (shredded)

1/4 Cup mild cheddar cheese ( shredded)

Salt and pepper to taste

Medium stock pot

Large skillet

Non stick cooking spray

Baking dish

Melon baller ( or spoon)

Colander

Before You Start: Wash zucchini and preheat oven to 350°, fill the stock pot about half way with water and bring water to a boil, and spray baking dish with non stick spray

Let’s Make It! Place whole zucchini into the boiling water and cook for 10 minutes. Drain into colander and let cool a few minutes. Cut into halves lengthwise. Be careful they are still hot. Scoop out pulp with a spoon or melon baller and chop well.  In a skillet over medium heat melt the butter and sauté garlic and onion for about a minute, or until onion is tender. Stir in chopped zucchini pulp, bread cubes and Mrs. Dash seasoning and salt and pepper. Reduce heat to low and stir for about a minute. With a spoon carefully stuff the zucchini skins with the zucchini and bread mixture. Place the zucchini in the baking dish and bake for 20 minutes, or until zucchini is skin is fork tender (pierces easily with a gently push of the fork) Sprinkle with cheese and return to oven for 1-2 minutes until slightly melted.

Serves 2-4

*Katies Tid Bits- use slightly stale bread for this recipe and no more tossing away bread :-)

The new giveaway will be announced on Friday!

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No Meatless Monday a Special Giveaway Instead

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No meatless Monday today, although these labels are meatless. But, I do not recommend eating them. Giggle. The lovely Apryl at UPrinting.com has offered One (1) of Katherines Corner’s wonderful readers the opportunity to win  250 Customizable Stickers

 

 

That’s  250- 2″ x 3.5″ 70lb Label Matte, Front Only Printing. They have a 4 Business Days Turnaround too. How wonderful is that! Use them for your business, for the holidays, for everyday.

 

 

This giveaway is Limited to US residents 18 years old and above only and can not be won by anyone who has previously won their giveaways in the past six months ( if the winner was a previous winner, another winner will be selected) Disclaimer: This giveaway is sponsored by UPrinting, no monetary compensation was given and I will receive stickers for hosting. Check out standard label templates on Uprinting.com.

Giveaway starts today and ends Friday (8-12)at 6pm ( MST)Winner will have 72 hours to respond, If no response, a second drawing will occur.

Simple Rules: MANDATORY for One Entry you must be a follower of Katherines Corner AND you must visit UPrinting.com and leave comment that you are a follower ,or new follower, and what you liked at Uprinting

Bonus Entries

One Entry for Liking Uprinting on Facebook  leave a comment  here that you liked them on facebook

One Entry for following Uprinting on twitter   (leave a shout out mentioning @GoAskKatie from Katherines Corner sent you) and leave a comment here

Like Katherines Corner on Facebook  leave a comment here

Follow me on twitter ( give a shout out on twitter and let me know your following here)

Don’t forget to enter the Beachy Kean Giveaway Too ( open to residents of the US , UK, Canada and Australia)

 

 

 

 

Meatless Monday Take Away Green Beans

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Fresh beans from our garden inspired this recipe for today’s meatless Monday. We had a favorite Chinese restaurant for years and we loved their green beans. They changed owners and we can no longer get them. So It has been an ongoing challenge to try to recreate those yummy take away beans. I hope you like these.

 

 

What You need

3 Tbsp olive oil

2 cloves garlic (minced)

¼ cup fresh ginger ( minced)

tsp crushed red pepper

1 lb fresh green beans ( cleaned and Trimmed)

2 Tbsp soy sauce

2 Tbsp oyster sauce

Large non stick skillet or wok with lid

Lets Make It ! In a large frying pan or wok, heat oil over medium high heat. Stir in the garlic, ginger and crushed red pepper. As the garlic and ginger begin to “sweat” ( softened not browned) add beans, toss well to coat and cover and reduce heat. Let simmer for about 5 to 8 minutes (add a few tablespoons of water if it looks a bit dry) Remove cover, increase heat to high; add soy sauce and oyster sauce and stir for two – five minutes  until sauce thickens.

serves 2-4

New giveaway have you entered?

 

 

 

Meatless Monday Black Bean Salad

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I know for most of us we want to limit our time in the kitchen during the summer heat. So this one is quick and easy and limited cooking. A great recipe for leftover rice too.

 

 

 

What You Need

2 Large Tomatoes (chopped)

1 Red bell pepper (chopped)

2 Green chilies (chopped) remove seeds for less heat.

¾ Cup lemon juice

1 Tbsp fresh cilantro (chopped)-optional

1 Tbsp fresh basil (chopped)

¼ tsp cayenne pepper powder-optional

1 Can of corn (15.25 oz)

1 Can black beans (15.25 oz.)

1 Tbsp  olive oil

1 Medium onion ( chopped)

1/2 tsp garlic (chopped fine or minced)

2 Cups brown rice (cooked)

Salt and black pepper

Mixing Bowl

Non stick skillet

Lets Make It! Prepare rice according to directions and set aside to let cool.  In a bowl combine tomatoes, red pepper, chili peppers, lemon juice, cilantro, basil, cayenne pepper, corn and beans and mix well and set aside. Heat olive oil in a non stick skillet over medium low heat and sauté onions until they are translucent. Add garlic and sauté for another minute or so, let cool. Add cooled rice and mix well using a fork to fluff. Pour into the vegetable bowl a little at a time tossing together as you go along. Add Salt and pepper to taste.

Serves 2-4

Katies Tid Bits * you can cool in the refrigerator but it may make the rice sticky. If you don’t want it spicy leave out the peppers and the chili powder and add some chopped celery.