Sometimes life just feels as though it is moving too fast. Well, ok . . . maybe that’s most of the time (to me, anyway). On those weeks when I have not been a dutiful meal planner and have not created a detailed list of groceries, dinners can become quite chaotic in the Cozy and Sage household. I am a diehard believer in the power of planning (meals and everything else), but when I do fall off the wagon, these are some of the meals that save our family dinners.
Note: One challenge in preparing vegetarian meals for my family is ensuring the meal contains enough protein. Canned beans have become an easy, healthy go-to solution for us; thus, all of the recipes below use some form of canned bean.
- 2-4+ baking potatoes (depending on the number of individuals you are feeding)
- 1 can black beans (mostly drained)
- shredded cheese
- chopped tomatoes
- sour cream
- Adobo seasoning
- chopped onions (if desired)
When I’m running late and dinner needs to be fast, I love to throw a few washed and pricked baking potatoes in the microwave. After those are done, I microwave the black beans for about 2 minutes with some of the Adobo seasoning and about a quarter of a cup of chopped onions (optional) stirred in. Then I simply set the potatoes and the toppings out on the table and allow folks to dig in!
(Simple) Red Beans and Rice
- 1 bag frozen rice steamer bag (I use frozen brown rice steamer bags from my local Kroger)
- 1 can dark red kidney beans (drained)
- 1 can diced tomatoes (half-drained…leave a little juice)
- salt, pepper, cumin, onion powder (or garlic powder) to taste
First, I toss my bag of frozen brown rice into the microwave and cook. (Sometimes I am super ambitious and make my own frozen bags of rice ahead of time, but I usually resort to store-bought. Just being honest.) After the rice is done, I combine the beans, tomatoes (with a little of the fluid), and my desired spices, then microwave the beans for about 2 minutes. When done, stir the rice and beans together in a large bowl and serve. Et Viola! Dinner is served!
(Effortless) Chickpea Salad
- 1 can of chickpeas (drained)
- 2 medium tomatoes, chopped
- 1 cucumber, chopped
- 1/2 small red onion, chopped
- 6 ounces crumbled feta or goat cheese (goat cheese makes for a creamier dressing)
- favorite Italian dressing, added to taste (our favorite is the Kraft Tuscan House Italian)
Chop, chop, chop! Toss everything in a bowl, stir, and serve. It doesn’t get any easier than this, folks! This is an especially nice dinner for hot summer evenings (and a handy side dish for other meals, too).
While it’s true I use a microwave to cook most of these meals (because I am almost always in a rush), they can be prepared in an oven/on a stove top as well. Just FYI.
I hope this post is helpful and thanks so much for stopping by! Stay cozy!