Happy Wednesday, I hope the week has been treating you well so far! It has been slow and steady here as the family settles back into the school routine. We were out of town over the weekend, so I was behind to start on Monday and did not get my meals for the week planned! However, I have committed to a vegetarian diet for the next 28 days (more on this coming soon!), so I dug up a few old “meatless” favorites to start the week. If you follow me on Instagram, you may have seen a few steps of preparation for the Garden Fresh Minestrone and Roasted Red Pepper Quesadillas that I made last night for dinner. I had several requests for the recipe, so today I am sharing this quick and easy family favorite meal.
Garden Fresh Minestrone and Roasted Red Pepper Quesadillas
I love using fresh vegetables from our garden in this family favorite recipe. It is perfect for busy weeknights or rainy, cool evenings. I serve it with quesadillas on the side, which makes a hearty, delicious, and nutritious complete meal. It is also a great dinner to serve up if you participate in “Meatless Monday’s” as it can easily be prepared as a vegetarian dish.
- 1 Tbsp Vegetable Oil
- 1 Medium Yellow Onion, chopped
- 5 Cloves of Garlic, minced (I love garlic, so I use a lot, but if you are not a fan...1-2 cloves is fine)
- 8 Cups Vegetable Broth
- 2 1/2 Cups of Butternut Squash "Noodles' (or cut into chunks)
- 2 Large Baking Potatoes, peeled and cubed into 3/4 inch pieces
- 1 Cup Green Beans, cut into 1 inch pieces
- 2 Carrots, peeled & diced
- 2 tsp Oregano
- 1 tsp Black Pepper
- 1/2 tsp Salt
- 6 Cups Kale, chopped with center vein removed
- 1/2 Cup Orzo (Rice shaped Pasta)
- 16 oz. can of Cannellini Beans, drained & rinsed
- Fresh Grated Parmesan Cheese (optional)
- 1 Can of Refried Beans (Vegetarian, if you are going meatless!)
- 1 Cup of Mexican Blended Shredded Cheese
- 8 oz jar of Roasted Red Bell Peppers, coarsely chopped
- 8 Flour Tortillas (or whole wheat or multi-grain)
- Cooking Spray
- Heat oil in large Dutch Oven over medium-high heat.
- Add onion, saute until soft
- Add garlic and saute for additional 30 seconds
- Next, add vegetable broth,potatoes, green beans, carrots, and spices and bring to a boil
- Once boiling, add butternut squash and orzo
- Cook with pot uncovered until orzo & veggies are tender ( approx. 10 to 12 minutes)
- Reduce heat to simmer, then add kale & cannellini beans, cook 5 minutes.
- Serve hot with sprinkled parmesan cheese on top, if desired.
- Place rack in upper third of oven
- Preheat oven to 450 degrees
- Warm refried beans in microwave or on stove top
- Coat cookie sheet or rimmed baking pan with cooking spray
- Place 4 Tortillas on pan, then spread refried beans on tortillas
- Spread cheese and chopped bell peppers on top of beans
- Top with remainder of tortillas, so you will have a total of 4 quesadillas. This may need to be done in 2 batches, if they do not fit on sheet.
- Spray top of tortillas lightly with Cooking Spray and place in oven
- Bake for approximately 5 minutes, then flip quesadillas over and bake for additional 5 minutes or until cheese is melted. Check often to make sure they do not overcook or burn!
- Serve warm
So Tell Me…
What is your favorite quick and easy weeknight meal? Do you ever participate in Meatless Monday? What is your favorite way to use vegetables from the garden? Are you a vegetarian or have you ever tried to stick to a plant based diet? Do you have any good tips for me as I embark on my 28 day vegetarian diet?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Also, check back later this week for my new post on Family Friendly Vegetarian Meals in 30 Minutes or Less. Have a Great Week!