Meatless Monday – Easy Minestrone

One crucial thing to getting kids in the kitchen is teaching them that there is always a job for everyone.  To me, this is also a crucial lesson when it comes to money. 

There is always a job for everyone.

This recipe is great for even the smallest helpers.  You can add all the ingredients before the pot gets hot.  So if they can dump and pour, the job is theirs.

  • 3 Tbs. Vegetable bouillon ( I use Mckay’s beef substitute seasoning)
  • 2 C. boiling water (adult should add this)
  • 1 12 oz. can corn (I use 1 1/2 cup frozen corn)
  • 1 16 oz. can undrained diced tomatoes
  • 1 18 oz. kidney beans
  • 2 Tbs. chopped onions ( I use the frozen ones when I am in a hurry)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. basil
  • 1/2 c. uncooked elbow macaroni

Dissolve bouillon cube in water in pot.  Add remaining  ingredients.  Cover and simmer about 30 minutes.

If you pre-measure the seasonings in a little bowl then your helper can still “make this himself” cooking-show style.

Now it’s your turn.  Share a meatless recipe with me.  It can be easy, yummy, cheap, or quick.  It can be for breakfast, lunch, or dinner.  It can be an entrée, a side dish, salad, snack, or dessert.  You can share it in the comments, or link up with McKlinky.  We would love to have you.  And check out what everyone else is sharing.

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This Weeks McKlinky Blog Hop is about favorite recipes.  Click below to see the whole list.  And leave me a comment letting me know how you found us this week.

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Meatless Monday – Cheese Enchiladas

Mexican is often my go to meal when it comes to quick, cheap, and easy.  I mentioned these cheese enchiladas when I talked about using cloth napkins

This stage does not last forever

One goal that I have for my kids when they grow up involves them being able to feed themselves.  Beyond proper spoon and fork technique, I want them to be able to cook their own food.  I know this will save them hundreds and thousands of dollars in their future. 

They don’t have to be gourmet chefs, but I don’t want them to only survive off fast food.  I know this habit is the worst during and right after college, when kids are less likely to have that kind of disposable income.

I have many recipes for different kinds of enchiladas, but this is the easiest, and definitely kid friendly for helping in the kitchen.

Basic Cheese Enchilada

  • 1 can 10 oz. Red Enchilada Sauce (we like the mild)
  • 1 Cup shredded cheese
  • 10 fajita size flour tortillas
  1. mix 1/2 can of enchilada sauce with 3/4 c. of cheese
  2. fill fajitas with about 2 T. of cheese sauce mixture
  3. roll and place seam down in a greased baking dish
  4. pour remaining sauce over rolled tortillas
  5. sprinkle with remaining cheese
  6. bake @ 400* for 15 to 20 minutes

The beauty of doing this recipe meatless means you can cut the prep time in more than half.  You don’t have to thaw, or brown any meat before mixing, and the enchiladas are done when the cheese is melted, you don’t have to wait for it to get to a certain internal temperature for any amount of time.

These are great served with refried beans and rice (we just mix a bit of salsa into our rice and ta daa, instant spanish rice). 

I can’t wait to see what you have to share this week for Meatless Monday. Check below the link list to see Monday’s Give Away.

You don’t have to have a blog to participate, you can leave a recipe, tip, side dish, dessert, etc. in the comment section.  We would love to hear from you.  Don’t forget to check out everyone’s links and spread the word.

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For Day 22 of 28 Days of Give Aways, I am giving away some fun vegetable friends stickers in honor of Meatless Mnday.  Link up or leave a comment to be entered into this Give Away (open until Sunday, February 28).

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