Happy Thanksgiving!

I hope you had a wonderful holiday and were able to enjoy some quality time with your loved ones.  If you're like most Americans, you probably also overdid it with the Thanksgiving goodies.  Did you know that to burn off the calories from the average Thanksgiving dinner you have to walk, jog, or run a full-length marathon?  That's 26.2 miles. Scary, huh?  Even scarier . . . the left-overs!  Many of you will eat that same meal again tomorrow and the next day.  Unless you're one of those wild and crazy ultra-marathoners (and I know a few of my followers are), I hope you will try to find some balance this weekend . . . a few less left-over Thanksgiving calories and a little more exercise.

The Infographic below breaks Thanksgiving dinner down by calories and by the miles of walking, running or jogging required to burn it off.

Source: newmango.com via Shannon on Pinterest

If you can't read the print, you can click the image for a larger view of the graphic or press Ctrl and + at the same time on your keyboard to enlarge everything on your screen. (Pressing Ctrl and - at the same time will decrease the size when you are done.)

A Thanksgiving Milestone for Me

Since this is Counting on Me, I thought I'd also share a little milestone that I celebrated today.  Today was the 22nd anniversary of the day I became a vegetarian.  That's 21 years meat free . . . no red-meat, no poultry, no pork, no seafood.  I chose Thanksgiving to officially go vegetarian because there are so many great meat-less side-dishes on Thanksgiving, I figured I would never miss the turkey.  I didn't miss it way back then and I never have since.

Source: meatlessmonday.com via Shannon on Pinterest

Meatless Monday Recipe Roundup

Welcome to the first Meatless Monday Recipe Roundup. This is my first Meatless Monday Recipe Link Party, but I am hoping if it is successful to host it regularly.  Whether you are a life-long vegetarian like me or just looking for some meatless recipes to try, this party is for you!

Grab a Meatless Monday Recipe Button. 

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Meatless Monday: Vegetarian Stuffed Peppers

The Count whipped these up for us last week and they were so delicious!  I could eat them every week! They  tasted great reheated over the next couple days for lunches too. They are without a doubt the best vegetarian stuffed peppers I have ever had!

  

Vegetarian Stuffed Pepper Recipe
Makes 8 Stuffed Peppers

Ingredients:
4 Large Green Bell Peppers
15 MorningStar Farms Veggie Sausage Patties
1 Tbsp Italian Seasoning
1 tsp Crushed Red Peppers (Optional)
1 tsp of Salt
2 Tbsp Olive Oil
3 Cloves of fresh Garlic (Minced)
2 Cups Shredded Mozzarella Cheese
¼ C of Grated Parmesan Cheese
2 C Marinara Sauce

Directions:
Wash the peppers and remove their stems. Cut them in half from top to bottom and remove their seeds and veins. Boil the peppers in a large pot for 7-10 minutes, until slightly tender. Remove from the pot and drain. Microwave the sausage patties for 1 minute on each side. Then run the patties through a food processor to form a consistency similar to ground beef. In a large skillet, add 2 Tbsp of Olive Oil and sauté the garlic. Add the crumbled sausage patties and toss. After a couple of minutes, add the Italian Seasoning, Red Pepper, and Salt. Continue to sauté for a few minutes. Add the Parmesan Cheese and toss for a minute. Add 1 Cup of the Mozzarella Cheese and toss until the cheese has melted. Add the Marinara sauce and cook for another minute, then remove the skillet from heat.

Preheat the oven to 350. On a baking sheet, greased with Olive Oil, arrange the Peppers with the open side up, creating small bowls. Stuff the sausage mixture into each of the peppers. Top each evenly with the remaining 1 Cup of Mozzarella. Bake for 20-25 minutes.

Meatless Monday -- Black Bean Lasagna

Years ago, my good friend Michelle made this hearty Mexican-flavored lasagna for me, and it's been a favorite of mine ever since. Even your most dedicated carnivores will love it! It reheats well, and in my opinion tastes even better then next day!

         Black Bean Lasagna

1 Tbsp. vegetable oil
1 c. chopped onion
4 cloves garlic, minced
2 cans black beans, rinsed
1 can chopped green chilies
1 red bell pepper, chopped
2 c. chopped fresh tomatoes
1 Tbsp. ground cumin

1 tsp. ground coriander
Salt and pepper to taste
1 c. fat-free sour cream
8 oz. Monterrey jack cheese, shredded
Large bottle thick and chunky salsa
12 Oven-Ready, No Boil Whole Wheat Lasagna Noodles
Non-stick cooking spray


Heat the oil in a large frying pan over medium heat. Sautee the onion and garlic for a couple minutes, then add the beans, green chilies, red pepper, tomatoes, cumin, and coriander, and simmer for ~15 minutes. Add salt and pepper to taste. Set bean mixture aside.


Preheat oven to 350 degrees. Spray lasagna pan with cooking spray. Spread 2 to 4 Tbsp salsa in bottom of pan. Layer four lasagna noodles, slightly overlapping. Spread 1/2 bean mixture over noodles, and top with enough salsa to spread an even layer and 1/2 of the sour cream. Top sour cream with 1/3 of the shredded cheese. Repeat noodle layer, bean mixture, salsa, sour cream, and cheese. Finish with one more layer of noodles, salsa, and remaining cheese. Bake covered for 45 minutes. Uncover and bake until cheese is browned on top (~7 to 10 minutes). Let stand 10 minutes before serving (If you don't it will be OK, just liquidy). Enjoy!

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Meatless Monday: Vegetarian Burritos

This recipe is quick, delicious, and very versatile. There are many substitutions or add-ons that can boost flavor, add certain nutrients, or strip it down to an even healthier version. This meal should take about 20-25 minutes to prepare and cook and is simple to clean up after as everything is thrown into one skillet.

Vegetarian Burritos with a side of Vegetarian Refried Beans and Sour Cream

Ingredients:

• 1 Tbsp Extra Virgin Olive Oil
• 1 Sweet Onion (Diced)
• 1 Can of Petite Cut Diced Tomatoes (Slightly Drained)
• 10 oz. Vegetable Crumbles (We used Morning Star Farms brand.)
• 1 Pkg Taco Seasoning
• 1/2 C Shredded Cheddar Jack Cheese
• Burrito Sized Tortillas
• Sour Cream (Optional)
• Guacamole (Optional)
• Salsa (Optional)
• Lettuce (Optional)
• Tomato (Optional)

Directions:

In a large skillet heat the oil. Add the onions to sauté for 3-5 minutes on medium to medium high heat. Stir in the canned tomatoes and continue to simmer for another 3-5 minutes. Stir in the Vegetable Crumbles and the taco seasoning. Reduce the heat and simmer for at least 5 more minutes.

As this simmers, begin to warm the tortillas by first sprinkling with water and then placing them between two paper towels. Microwave the tortillas for 20-25 seconds. The tortillas should be very soft and pliable.

Add the cheese to the veggie mix and stir it in until melted. Spoon about 3/4 of a Cup of the mixture into the center of each tortilla. Fold the tortilla at both ends and then roll it closed. Garnish with Salsa, Sour Cream, Lettuce, and/or Tomatoes.

* Other options to add variety to this meal include stuffing the burritos with Spanish Rice and/or Refried or Black Beans along with the ingredients listed above.

** For a spicier flavor, use Zesty Jalapeno Diced Tomatoes, add Jalapenos to the veggie mixture, or add Tabasco.

*** You can really cut out some calories, fat, sodium and add nutrients by using: Reduced Fat Sour Cream; Reduced Fat Cheese; Reduced Sodium Taco Seasoning, and Whole Grain Tortillas.

Here's what the filling inside looks like right before you fold it up.

I'm Linking to: 

Melt in Your Mouth Monday
Your Recipe My Kitchen
My Sweet and Savory: Meatless Monday
Midnight Maniac Meatless Mondays