hi im looking for kid friendly vegetarian recipes

Rachel - posted on 11/26/2011 ( 10 moms have responded )

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anyone have any good recipes to share with me? I could really use your help!!

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Shalisha - posted on 05/12/2012

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P.s if you want to do it last minute use 2 cans of black beans rinsed with 2 cups off water just add the onion and pepper right off than follow the react of the recipe as is!

Shalisha - posted on 05/12/2012

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Black bean soup!
* 2 cups of cooked black beans
* 1 medium onion
* 1 large green pepper
*1/4 cup (HERDEZ) salsa verde
* corn tortilla chips
Cook beans on low for 3 hrs (a crockpot works awesome for this part) just make sure there is alway plenty of water in the pot.

Add the onion and the green pepper 20 minutes before you serve

Let onion and pepper cook for about 15 minutes than add the salsa verde and cook 5 more minutes.

Serve over tortilla chips with low fat sour cream and cheese!

Shalisha - posted on 05/12/2012

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Black bean soup!
* 2 cups of cooked black beans
* 1 medium onion
* 1 large green pepper
*1/4 cup (HERDEZ) salsa verde
* corn tortilla chips
Cook beans on low for 3 hrs (a crockpot works awesome for this part) just make sure there is alway plenty of water in the pot.

Add the onion and the green pepper 20 minutes before you serve

Let onion and pepper cook for about 15 minutes than add the salsa verde and cook 5 more minutes.

Serve over tortilla chips with low fat sour cream and cheese!

The Journey Of - posted on 04/22/2012

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Hi, Rachel, I have many recipes, I also cook whole foods to prevent and to survive Cancer. I am teaching kids in my kitchen and in the park all summer. I ended my blog, but I will start another one soon.

I keep a small crock pot on my counter with black or white beans and lentils going all the time. I use this combination with brown rice, too. Cultures that eat less meat and have beans, legumes, and lentils,etc have less Cancer than I do. Recipes are endless. Linus Pauling the two time Nobal Prize Winner, "Stated our bodies need minerals so everything else works better. Our hearts are electric and minerals help." You can add chicken or pork for pot lucks and family members who do eat meat with a plate on the side.

Seaweeds and marine plankton have come to the forefront because of the results in the Humane Genome Study show which nutrients fight diseases. In creased pollutants from the environment and especially radiation is also a consideration for our children. Every ingredient in this dip is a cancer fighter. Wraps for portable lunches or snacks is also good idea. Enjoy!

BLACK BEAN TOMATO AVOCADO DIP

2 cups black beans cooked in crock pot

With Wakame, or Kumbo, Nori sea weed. Reserve 2 tbs juice.

1 large avocado, peeled and seeded

2 green onions, finely chopped

2 tomatoes, chopped

1 or 2 juice of limes

3 tbp cilantro

¼ cayenne powder or dried chipotle chili

1 tsp brown apple cider vinegar

1 tbs extra virgin olive oil

Add all ingredients into blender or food processor. Add two tbs juice from

Crock pot. Coarsely puree. Add 1 tsp apple cider vinegar and lime juice for right

Consistency. Do taste test; adjust spices. Add lime juice. Refrigerate for one

Hour.

Krystyna - posted on 12/01/2011

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My kids enjoy Quesadillas. I take two whole grain toritillas and fill it with all kinds of chopped (pre-sauteed) veggies. Then top with some lowfat shredded cheddar cheese and put in a frying pan. "Toast" on one side, and cover with lid for a few min so the cheese melts, then take a wide spatula and flip onto other side to "toast" the other side. Cut into wedges and serve with salsa, sour cream, guacomole or whatever your kids are into.

Chris - posted on 11/28/2011

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Here's a family favorite in my house. . .

Zesty Ravioli Skillet

1/3 cup (75 mL) heavy whipping cream (I just use milk)
4 cups (1 L) loosely packed fresh baby spinach leaves
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded (optional)
3 garlic cloves, pressed
2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)
Halved grape tomatoes (optional)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese. Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

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