Vegetarian Month: Days 1-6-ish

Hope you had a great 4th of July!  Ours was very relaxing.  What did you do?

Vegetarian month is in full swing! So far, so good! It is day 6 and I’ve not had a single meat craving. Granted, we had meat at a cook out we were invited to on Saturday, but we already knew that in a situation like that, we would partake. We also bought a grill this week. Thus far, we’ve made grilled corn using it.

Here are my meals since the beginning:

July 1—Strawberry-Peach Smoothie | Pasta Salad | Spinach and Feta Quesadilla
July 2—Strawberry-Peach Smoothie | Pasta Salad | Chaysu Ramen (from Mikawa)
July 3—Egg whites with sautéed onions and peppers and cinnamon raisin toast | tahini nut cookie (from Earth
             Fare | cookout—burger, chips with salsa and guacamole, baked beans, a deviled egg, and
             strawberry pizza
July 4—No Breakfast (late for church) | Cashew Nut Stir Fry with Mixed Veggies (from Surin) | Falafel,
             Hummus, Tzatziki Sauce, Pita, Spinach, Tomato, Red Onion
July 5—Pecan Oatmeal Pancakes with fresh blackberries | Fresh Peaches | Grilled Corn and leftover Falafel
             and Greek fixings

Thus far today, I’ve had fresh homemade yogurt with berries. I’m having leftover cashew nut stir fry for lunch and making zucchini casserole, along with various leftover veggies, for dinner.
Here is a recipe of the day for you…these were really tasty and filling! You could certainly play around with the types of cheese to get a different flavor.  Any other recipes peak your interest?

Spinach and Feta Quesadillas (Weight Watchers)
Cooking spray
1 medium large shallot, minced
1 3 cloves garlic, minced
10 12 oz chopped frozen spinach, thawed and squeezed dry
¼ ½ cup Reduced Fat Feta Cheese, crumbled
½ cup Parmesan Cheese
2 tablespoons half-and-half
¼ ½ cup cannellini Great Northern beans, drained, rinsed, and mashed
¼ teaspoon black pepper
1 teaspoon fresh lemon juice
4 medium flour tortillas, 6-inch

Coat a 10-inch skillet with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.  Add feta, parmesan cheese, half-and-half, beans, pepper, and lemon juice to skillet; stir until well-combined.

Spread ¼ of the mixture onto half of each of the tortillas. Fold over and press closed, ensuring filling does not leak out the sides.

Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2-3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.  Cut each tortilla in half to form quarters.

Yields 2 quarters per serving.