Vegetarian Greek-Style Chicken Salad

My big plan for this meal was to serve the salad in pitas but pita bread can be very finicky and will tear it you look at it the wrong way. Fortunately, I only destroyed two pieces before moving on to my backup plan of just throwing it all in a bowl and served the bread with fresh veggies and hummus on the side.

A note on Greek dressing: not all are vegetarian. Some contain anchovies so be sure to check the ingredients list if you’re avoiding fish.

Vegetarian Greek-Style Chicken Salad

1 9-oz. pkg. Beyond Meat vegan chicken strips, cubed
1/2 cup vegetarian Greek dressing, divided
1 Tablespoon olive oil
1/2 cup carrots, julienned
1/2 cup cucumber, diced
1/4 cup kalamata olives, sliced
1/4 cup marinated artichoke hearts, chopped
1/4 cup Mediterranean feta cheese, crumbled
1 – 5oz. pkg. lettuce of choice (recommend a spring mix with spinach)

Toss cubed chicken with 1/4 cup of Greek dressing and set aside.

In a medium size skillet, heat olive oil over medium heat. Add meat and cook, stirring frequently, until heated through. Remove from heat and allow to cool slightly.

In a mixing bowl, toss together the chicken, carrots, olives, artichoke hearts, and feta.

In a separate bowl, toss salad mix with additional 1/4 cup dressing, to taste.

Pile lettuce into serving bowls and top with chicken/vegetable mix and serve.

vegetarian greek chicken salad 2

Vegetarian Greek-Style Chicken Salad
 
Author:
Ingredients
  • 1 9-oz. pkg. Beyond Meat vegan chicken strips, cubed
  • ½ cup vegetarian Greek dressing, divided
  • 1 Tablespoon olive oil
  • ½ cup carrots, julienned
  • ½ cup cucumber, diced
  • ¼ cup kalamata olives, sliced
  • ¼ cup marinated artichoke hearts, chopped
  • ¼ cup Mediterranean feta cheese, crumbled
  • 1 - 5oz. pkg. lettuce of choice (recommend a spring mix with spinach)
Instructions
  1. Toss cubed chicken with ¼ cup of Greek dressing and set aside.
  2. In a medium size skillet, heat olive oil over medium heat. Add meat and cook, stirring frequently, until heated through. Remove from heat and allow to cool slightly.
  3. In a mixing bowl, toss together the chicken, carrots, olives, artichoke hearts, and feta.
  4. In a separate bowl, toss salad mix with additional ¼ cup dressing, to taste.
  5. Pile lettuce into serving bowls and top with chicken/vegetable mix and serve.

vegetarian greek chicken salad

Cucumber and Feta Appetizer Bites

File this one under “easiest appetizers ever”. Seriously, you can have these tasty little cucumber bites ready to go in a matter of minutes. Slice, mix, pile it on; that’s it.

Here’s the recipe:

1 small-medium cucumber

1/2 cup Mediterranean feta cheese, crumbled

2 teaspoons fresh parsley, chopped

ground black pepper, to taste

 

Slice cucumber into eight 1/4″ – 1/2″ rounds.

In a small bowl, combine feta, parsley, and pepper.

Spoon even amounts onto each cucumber slice and serve.

Feta Cucumber Bites - Easiest appetizer ever! | thiswifecooks.com

Cucumber and Feta Appetizer Bites
 
Author:
Ingredients
  • 1 small-medium cucumber
  • ½ cup Mediterranean feta cheese, crumbled
  • 2 teaspoons fresh parsley, chopped
  • ground black pepper, to taste
Instructions
  1. Slice cucumber into eight ¼" - ½" rounds.
  2. In a small bowl, combine feta, parsley, and pepper.
  3. Spoon even amounts onto each cucumber slice and serve.

 

Beefy Bean and Cheese Vegetarian Enchiladas

Ever get a food craving that just will not quit? Yesterday, I woke up and just knew that there was going to be some Tex-Mex on the table for dinner. Please tell me I’m not the only one who immediately begins thinking about what to cook first thing in the morning.

I’ve heard of these people who plan out weekly and even monthly meals for their family but I have accepted the fact that I am not one of those people. Back to the enchiladas, they were so good! I served them alongside Baked Tex-Mex Rice Casserole , with some chips and a batch of freshly made Hatch chile guacamole… craving satisfied!

The only thing that keeps these enchiladas from being vegan is the cheese. Of course it’s the cheese! Isn’t it always? However, while I haven’t tested it yet, I do think a good quality vegan Cheddar would work fine.

Here’s the recipe:

2 Tablespoons olive oil

1/4 cup yellow onion, diced

1 – 9oz. pkg. Beyond Meat Beef Crumbles

1 Tablespoon taco seasoning, or to taste

1 – 15oz. can vegetarian refried pinto beans

2 cups Cheddar cheese, shredded and divided

8 medium size flour tortillas

1 – 12oz. bottle red enchilada sauce

Optional toppings: salsa, guacamole, sour cream, cilantro

 

Preheat oven to 350°

In a large pan, heat olive oil over medium heat. Add the beef crumbles and onion. Cook, stirring frequently, until heated through.

Stir in the taco seasoning and refried beans. Adjust seasoning and continue cooking another 3-5 minutes.

Remove from heat and fold in 1 cup of cheese.

Spoon 1/4 cup mixture into each tortilla. Roll up and place seam side down in a prepared 9″x13″ baking dish.

Pour enchilada sauce evenly over the top and sprinkle with remaining 1 cup cheese.

Cover and bake 35-40 minutes. Remove cover and allow to stand a few minutes. Sauce will be super hot and bubbly!

Add any additional toppings you like and serve warm.

Beefy Bean and Cheese Vegetarian Enchiladas. Easily adaptable to vegan! | thiswifecooks.com

Beefy Bean and Cheese Vegetarian Enchiladas
 
Author:
Ingredients
  • Here's the recipe:
  • 2 Tablespoons olive oil
  • ¼ cup yellow onion, diced
  • 1 - 9oz. pkg. Beyond Meat Beefy Crumbles
  • 1 Tablespoon taco seasoning, or to taste
  • 1 - 15oz. can vegetarian refried pinto beans
  • 2 cups Cheddar cheese, shredded and divided
  • 8 medium size flour tortillas
  • 1 - 12oz. bottle red enchilada sauce
  • Optional toppings: salsa, guacamole, sour cream, cilantro
Instructions
  1. Preheat oven to 350°
  2. In a large pan, heat olive oil over medium heat. Add the beef crumbles and onion. Cook, stirring frequently, until heated through.
  3. Stir in the taco seasoning and refried beans. Adjust seasoning and continue cooking another 3-5 minutes.
  4. Remove from heat and fold in 1 cup of cheese.
  5. Spoon ¼ cup mixture into each tortilla. Roll up and place seam side down in a prepared 9"x13" baking dish.
  6. Pour enchilada sauce evenly over the top and sprinkle with remaining 1 cup cheese.
  7. Cover and bake 35-40 minutes. Remove cover and allow to stand a few minutes. Sauce will be super hot and bubbly!
  8. Add any additional toppings you like and serve warm.

 

 

Vegan Chicken Pot Pie

This is classic, stick-to-your-ribs comfort food, vegan style!

Today, I’m sharing what has been my go-to method of preparing chicken pot pie for several years and, after making the switch to vegan ingredients, the response remains the same – this pie is completely devoured by the family every. single. time.

I’ve now even taken to “stretching” the meal a bit by serving it over fresh, hot biscuits.

Winner, winner!

2 Tablespons olive oil
1 – 9oz. pkg. Beyond Meat chicken strips, thawed and diced
1 cup carrots, diced
1/2 cup celery, sliced
1/4 tsp. garlic powder
1 tsp. poultry seasoning
1 ground black pepper, divided
1 cup green peas, frozen
2/3 cup vegan butter
2/3 cup yellow onion, chopped
1/3 cup all-purpose flour
1 tsp. sea salt, or to taste
1/2 tsp. ground black pepper
1/2 tsp. celery seed
3 1/2 cups vegan chicken broth
1 1/4 cup almond milk
2 – 9″ unbaked deep-dish pie crusts

Preheat oven to 375°

Heat oil in a large skillet over medium heat. Add the chicken and cook 2-3 minutes, until heated through.

Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and 1/2 tsp. black pepper. Continue cooking and stirring 3-5 minutes, until vegetables are slightly tender.

Add peas and heat through, 1-2 minutes.

Remove from heat and pour into a medium bowl.

In the same skillet used for the vegetables, heat butter over medium heat. Add onions and sauté until softened and fragrant. Stir in flour, salt, 1/2 tsp. black pepper, celery seed.

Pour in chicken broth and milk gradually, stirring after each addition.

Allow mixture to simmer, stirring occasionally, 3-5 minutes until thickened.

Remove pan from heat and fold in all of the chicken and vegetable mixture.

Pour into pie crust. Cover with second crust, cutting a few small slits in the top crust.

Bake 45 minutes, until crust is golden brown. Allow to cool 10 minutes before serving.

Classic, stick-to-your-ribs comfort food - vegan style! | thiswifecooks.com

Vegan Chicken Pot Pie
 
Author:
Ingredients
  • 2 Tablespons olive oil
  • 1 - 9oz. pkg. Beyond Meat chicken strips, thawed and diced
  • 1 cup carrots, diced
  • ½ cup celery, sliced
  • ¼ tsp. garlic powder
  • 1 tsp. poultry seasoning
  • 1 ground black pepper, divided
  • 1 cup green peas, frozen
  • ⅔ cup vegan butter
  • ⅔ cup yellow onion, chopped
  • ⅓ cup all-purpose flour
  • 1 tsp. sea salt, or to taste
  • ½ tsp. ground black pepper
  • ½ tsp. celery seed
  • 3½ cups vegan chicken broth
  • 1¼ cup almond milk
  • 2 - 9" unbaked deep-dish pie crusts
Instructions
  1. Preheat oven to 375°
  2. Heat oil in a large skillet over medium heat. Add the chicken and cook 2-3 minutes, until heated through.
  3. Stir in carrots and celery. Sprinkle with garlic powder, poultry seasoning, and ½ tsp. black pepper. Continue cooking and stirring 3-5 minutes, until vegetables are slightly tender.
  4. Add peas and heat through, 1-2 minutes.
  5. Remove from heat and pour into a medium bowl.
  6. In the same skillet used for the vegetables, heat butter over medium heat. Add onions and sauté until softened and fragrant. Stir in flour, salt, ½ tsp. black pepper, celery seed.
  7. Pour in chicken broth and milk gradually, stirring after each addition.
  8. Allow mixture to simmer, stirring occasionally, 3-5 minutes until thickened.
  9. Remove pan from heat and fold in all of the chicken and vegetable mixture.
  10. Pour into pie crust. Cover with second crust, cutting a few small slits in the top crust.
  11. Bake 45 minutes, until crust is golden brown. Allow to cool 10 minutes before serving.

 

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Baked Spaghetti Pie

I think I may have hit on a new family favorite!

The original plan for this meal was to make my own spaghetti sauce but then lack of key ingredients (and zero desire to pack the kids up for a trip to the market during rush hour) sent me on the semi-homemade route with a good quality jarred spaghetti sauce.

It worked great and I would not hesitate to take that shortcut again especially after watching my family inhale this pie like they hadn’t eaten all day. It’s pretty rich and filling so if you want to serve something on the side, I would recommend a light salad.

Baked Spaghetti Pie
 
Author:
Ingredients
  • 12 oz. capellini (thin spaghetti) pasta
  • 2 T olive oil, divided
  • 1 - 11oz. pkg. Beyond Meat vegan ground beef crumbles
  • ¼ cup yellow onion, diced
  • 3 large cloves garlic, minced
  • ½ cup cream cheese, softened and cubed
  • ½ cup cottage cheese
  • 1 cup mozzarella cheese, shredded & divided
  • ¾ cups Parmesan cheese, divided
  • 3 cups spaghetti sauce, divided
  • 2 T parsley, chopped
Instructions
  1. Preheat oven to 400°
  2. In a large skillet, heat olive oil over medium heat. Add beef crumbles and cook just until heated through. Remove from pan and set aside.
  3. To the same pan, add additional 1 T olive oil. Saute onions 2-3 minutes, until softened. Add garlic and cook an additional 1 minute.
  4. Meanwhile, cook pasta to al dente consistency according to package directions. Drain pasta.
  5. To the pasta pot, stir together cream cheese, cottage cheese, ½ cup mozzarella, ½ cup Parmesan, and 2 cups spaghetti sauce.
  6. Toss pasta with the cheese and sauce mixture until evenly coated.
  7. Press the spaghetti mixture firmly into a prepared deep-dish pie plate. You may have a little leftover, or enough to make two, depending on the depth of your dishes.
  8. Top with remaining 1 cup spaghetti sauce, then with mozzarella and Parmesan.
  9. Bake, uncovered, 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve warm.

spaghetti pie 2

 

Vegan Chicken and Pesto Spaghetti Bake

After a full and thoroughly exhausting afternoon at the pool with our girls and friends from around the neighborhood, I needed something semi-quick, and with ingredients already on hand for dinner last night and this fit the bill perfectly.  The recipe is loosely based on a chicken spaghetti recipe, here, that I have used for years and has gradually evolved from meat-based to vegetarian.

I also make my own “cream-of”  soups these days. That’s right, we’re getting fancy around here. 😉 The super easy recipe for homemade vegan cream of chicken can be found here and yields the equivalent of one regular size can of soup.

Get your printable coupon good for any Beyond Meat product here —> http://bit.ly/1NBc56E

 

chickenpesto

vegan chicken and pesto spaghetti bake
 
Author:
Ingredients
  • 1 Tablespoon vegan butter
  • 1 pkg. vegan chicken (recommend Beyond Meat)
  • 1 lb. pkg. dried spaghetti
  • 1 can vegan cream of chicken soup
  • ½ cup coconut creamer
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • ½ cup basil pesto, or to taste
Instructions
  1. Prepare the cream of chicken soup as directed. Remove from heat until ready to use.
  2. Preheat oven to 350°
  3. In large skillet, heat 1 TBSP oil and cook chicken until lightly browned on all sides. Remove to a cutting board; shred and set aside.
  4. Place spaghetti in a pot of boiling water and cook until it reaches al dente consistency, about 8-10 minutes. Remove from heat and drain.
  5. In a medium saucepan, combine cream of chicken soup, milk, garlic salt, pepper, and pesto. Bring to a simmer and allow to cook, stirring occasionally, until heated through.
  6. In large mixing bowl, cooked spaghetti, cooked chicken, and pesto sauce.
  7. Pour into prepared 9”x13” pan. Bake, covered, 20 - 30 minutes.

 

Baby Heirloom Tomato Bruschetta

Black olives are kind of a big deal with all the girls in this house.  Littlest One insists (and I am happy to accommodate) on double olives when we order pizza while my Big Girl inhales them almost daily as an afternoon snack.  So, adding sliced black olives to a quick and easy bruschetta seemed completely logical and was , as we all agreed, a delicious choice.

Sometimes the simplest flavors are the best and this bruschetta was a perfect accompaniment to our pasta dinner. The baby heirloom tomatoes are definitely more colorful than “regular” tomatoes but, really, whatever you’ve got available will work here. Same with the balsamic – the darker vinegar is suitable but I just prefer the white variety because it lets the colors of the heirloom tomatoes shine through.

heirloom2

heirloom4

Baby Heirloom Tomato Bruschetta
 
Author:
Ingredients
  • 1 - medium size baguette
  • 1½ cups tomatoes, quartered and seeded
  • 3 cloves garlic, minced
  • ¼ cup flat-leaf parsley, chopped
  • 1 Tablespoon white balsamic vinegar
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 350°
  2. Slice baguette at a slight angle, approx. 1" thick.
  3. In a small bowl, combine together tomatoes, garlic, parsley, white balsamic, salt, and pepper. Stir well and adjust seasoning to taste.
  4. Spread baguette slices on a prepared baking sheet. Spoon tomato mixture evenly onto each slice.
  5. Bake 5-7 minutes. Serve warm.