... I found Food Heaven!

Have you ever had one of those days where you are tired from the very second you wake up to the very second you go to bed later that night... even after a perfectly rested night?

Usually on these kinds of days, I finally "wake up" sometime circa early to late afternoon and am ready to seize the rest of the day!.... But well, not today :(

Thinking a super early bedtime is in order tonight... Just call me Grandma! ;)

Nonetheless, the one part of my day I'm jazzed to share is this heavenly, gorgeous, delicious, yummy, oozing with varying flavors and textures dinner I made for Alex and I..

PLUS... It can be easily made with regular chicken if veggie chicken makes your stomach turn... Like I've said before, it's not for everyone!

My Slice of Heaven Veggie Chicken Parmesan

The Starring Roles:

.

Marinara sauce (store-bought or homemade)

2 Quorn Chik'n Cutlets

Extra virgin olive oil

Salt and pepper

I happened to have store bought marinara sauce on hand I needed to use up. Perfect timing and FTW!

These are found in the freezer section of most major grocery stores as well as local shops (usually in the "organic" section of a major grocery store that have them, not the frozen section. 

That being said, I take them out the freezer about 10 minutes before cooking to let them thaw a bit and then lightly drizzle with extra virgin olive oil and salt and pepper. 

In a oven safe medium sized skillet, heat to medium and add 1 Tablespoon butter/margarine and 1 Tablespoon extra virgin olive oil and add Chik'n Cutlets to sautee and cover so it steams the inside of the cutlets. 

Flip when they're brown on the first side...

Remove cutlets from skillet, even if not fully cooked through if you're using regular Chicken Cutlets cause' they will cook in the sauce further...

Remove the pan from the heat for a couple minutes to let cool down, lower heat to low and add enough Marinara sauce to coat the bottom of your pan plus a little extra so it doesn't dry up, plus a teaspoon of dried basil and 1/4 cup grated Parmesan cheese and once Marinara sauce begins to bubble a bit, add the Chik'n cutlets back into the pan and cover.

Meanwhile, in another small pan, bring water to a boil and salt before adding a pasta of your choice.  Traditionally, it's served with spaghetti or angel hair pasta, but Alex has an unusual hatred of long, thin pasta so I went with Penne!

Why yes, that is regular and whole wheat Penne in a jar.... (Houston: I think we have a pasta problem.....)

Cook until al dente, stirring occassionally... Enjoying our retro stove (circia 1800's????) Note to self... Keep saving $$$ to replace ASAP...

Back to the Chik'n cutlets... After covering, let simmer for about 8-10 minutes and then turn the cutlets around, cover again and continue cooking for another 5 minutes. 

Good hint a la Iowa Girl Eats, place balled mozzarella in freezer for 10-15 minutes to make it easier to slice. Cut enough mozzarella slices to cover the Chik'n cutlet and then put it under the broiler to melt and brown into oozy, cheesy goodness :)

Now don't forget those babies on the sidelines...

ROASTED ASPARAGUS

Break off the ends of fresh asparagus and toss in 2 Tablespoons olive oil, salt, pepper and 1 teaspoon garlic powder and cook for about approximately 12 minutes at 425 degrees until cooked but still has a nice crunch (this my first time to FINALLY not overcook them! My stove and I have a love/hate relationship)

Serve the Chik'n cutlets with melted mozzarella and some extra sauce on top of the cooked pasta and add some asparagus to the side and you have the most DE-LISH dinner eva!

Full of flavor and very healthful if you're worried about your summer wasitline (you can always bypass the pasta if you want something low carb and it'd still be just as yum!).

 I wish I had made extra to take for the lunch the following day, but I guess that's for next time!

Chik'n Parmesan 

Slightly adapted from Iowa Girl Eats Skillet Chicken Parmesan 

Serves 2

For the Chicken:

2 Quorn Chik'n cutlets, slightly thawed 

1 1/2 cups - 2 cups marinara sauce

4 oz. Penne (or any smaller pasta)

Extra Virgin olive oil

Salt & Pepper

1 teaspoon Dried Basil

1/4 cup grated Parmesan cheese + a little extra to top

For the asparagus:

1 bundle fresh asparagus, bend until hard ends break off

2-3 Tablespoons extra virgin olive oil

Salt & Pepper

1-2 teaspoons garlic powder

Directions:

1. Thaw 2 Chik'n cutlets for about 10 minutes.  Heat 2 Tablespoons extra virgin olive oil in an oven safe skillet over medium heat.  Brush Chik'n cutlets with 1 teaspoon extra virgin olive oil or spray with olive oil non-stick cooking spray and season cutlets with salt and pepper. Add to skillet and cook for about 8-10 minutes or until first side gets browned. Flip and cook for an additional 5-8 minutes or until other side browns and then remove from skillet. 

2. Remove skillet from stove and place aside to let cool a 3-5 minutes.  Put back on burner on low heat and enough marinara sauce to coat the bottom and then some extra.  After 5-10 minutes when marinara begins to bubble, add dried basil and Parmesan cheese and stir until cheese has melted and add the Chik'n cutlets back into the skillet and cover. 

3. While Chik'n is simmering in the sauce, bring water to a boil in another pot and salt before adding your choice of pasta.  Cook until al dente (usually 8-10 minutes for pastas such as penne, rigatoni, etc.), then drain. 

4. While pasta is cooking, flip Chik'n cutlets in sauce after several minutes and cover again and let simmer further for another 5-10 minutes (will vary on the thickness of the cutlet and if you're using real chicken).  

5. While second side is cooking, slice enough mozzarella to cover both cutlets.  Remove cover from skillet and cover cutlets with mozzarella slices, let begin to melt from heat of the pan.  Turn off stove and place skillet under broiler for 3-5 minutes to let cheese melt and get perfectly golden.  

6. Remove from broiler, serve Chik'n cutlets with extra sauce on top of cooked pasta and serve immediately and while still warm.

~~~~~~~~~~~~~

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@IndysVeggieFix

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Kevin Bacon BBQ (Veggie) Burger

Happy Monday to all! (Did I really just ask that?!)

Hope your back-to-the-grind Monday was more awake than mine... For some reason, after a very productive weekend of cleaning, cooking, grocery shopping, etc. with loads of energy, I woke up (even late!) and have felt sluggish all day :\ No bueno, but still got my needed work done so hands off to my half open eyed day!

The weekend has been our usual, but new routine.  Alex gardens while I either a. Do homework for my graduate classes and/or b. Attempt to clean the house, get all the grocery shopping down and anything else I never have the time or energy to do during the week. And if I'm really feelin' funky, I attempt to do BOTH at the same time... Can you say "listen to a module on health policies around the world while folding and putting away laundry?" BOO-YAH.

Saturday, while Alex realized our peppers and tomatoes were taking over a space we didn't exactly design nearly big enough for all we stuffed in there, so he re-planted our gorgeous herbs into pots so the tomatoes, peppers, cucumber and strawberries would have room to grow (....at least we hope...)

I should have kept count on how many times Alex went to some form of a store, whether Lowe's  for more soil, K-Mart for cheap-but-nice-looking pots to who knows where else.

Ma poor fella got to K-Mart, had all the pots picked out and going to pay... realized he forgot his wallet so had to run home and run back. Whoops :(

He wanted to "beautify" the area on our ugly gravel driveway by using stones from my in-laws river down in Madison, IN.  He notes: Please excuse the wired fence and AC system in the back... we always meant to put in a privacy fence for practicality and to look nice but didn't have the time or $$$

Now we have room for our veggies to prosper :) 

Fresh cherry tomatoes, 3 types of peppers, cucumbers and STRAWBERRIES (my fave!), yes PAH-LEASE!

The tomatoes plant already have cute little buds, so cute.... Is it weird I think of those little baby tomoatoes like I think of puppies by thinking they're cute and sweet?.... I think not so.  Hey, what can I say? We all have our quirks, right?

Considering it was super hot and humid, while the hubby gardened, I whipped us up some cold and refreshing cocktails before grilling out for dinner.  A strawberry infused mojito for moi and a gin and tonic for the gardener... umm... I mean hubby ;) 

A tasty twist on a classic to use those last bit of strawberries you might have in the fridge about to go bad... or at least that was my rationale!

Alex and I met at the (RIP) Cinema Grill... A movie theater and restaurant in one where I served and he cooked (gosh I miss that place and my "C-Grill" family, shout out to any of you who are reading of this and big hugs and love from us!)

Anyhow, all menu items were named after a movie typically, like Pirates of the Caribbean Chicken, Raiders of Lost Artichoke and Spinach Dip or the Almost Famous Burger to name a few.  The menu ranged from appetizers to burgers, to pizza to chicken and pasta entrees. BY FAR, the most popular burger was the Kevin Bacon BBQ Burger. It sold like hot cakes, I'm tellin' ya'!

For some reason, I rarely crave barbecue even though I really love it... it's weird, I know.  After ordering some Mary Kay products from the co-owner/owner's wife, the wonderful Shellie (comment below if you want a Mary Kay hookup with a fantastic consultant!), I got to thinking of all the memories of the Cinema Grill and decided it was time to try a veggie version of the often ordered burger.  I hope I did you proud Ron :)

Here's the line up folks:

Morningstar Farms Spicy Black Bean Burger*

Morningstar Farms Bacon Strips*

BBQ Sauce

Sliced cheddar (I had medium on hand)

Whole wheat burger buns

Soy sauce (not shown)

Grill seasoning (not shown)

*You can find Morningstar products at practically any grocery store (Kroger, Publix, Trader Joe's, etc.) 

My husband wasn't feelin' it as a meat eater a lover of this classic so it was brats for him.

Now let's get a cookin'!

I seasoned my black bean burgers with soy sauce and grill seasoning to pack some extra punch while my hubby enjoyed some chicken and cheese brats

Note: I was the grillin' machine this time ;)

After a two flips and both sides start to brown, add the bacon strips (they need very little time to cook, a BIG plus!) and a drizzle of BBQ sauce.

And finally a slice of cheddar cheese until it melts and heats the BBQ sauce and helps cook the bacon strips...

WAH-BAM.... look at these cheesy, BBQ-ey, bacon-ey goodness... Drooling on aisle driveway....

Before this all started, I marinated some veggies in Vidalia Onion Vinagrette/Marinade and Kraft Balsamic Vinagrette (what we had on hand) for about 30 minutes for our side

Leftover largely chopped red, green, orange & yellow peppers, cubed --> soaked --> dried red skinned potatoes and large chunks of fresh cut red onion

Grilled these babies up before I slapped on the burgers and brats....

Cooked the potatoes first (about 8-10 minutes) to get them cooked and warm on the inside, with a nice grilled char on the outside before adding the veggies to basket and cooked until the veggies still had a slight bite to em' (another 8-10 minutes), all depending on how hot your grill is and big/small your sliced veggies are

.... and VOILA!

Topped with more BBQ sauce, romaine lettuce, raw red onion and sliced tomato, Kevin Bacon BBQ Burger goodness in ma' mouth.... DELICIOUS.  Even the hubby demanded a bite into this sucker :)

Oozing with BBQ sauce from all side, the bite of the bacon, lettuce and onions... Ahhh, want another... STAT!

Father's Day was low key considering my in-laws live far south of us and my step-Dad is in Milan, Italy (jealous much?!) with my momma bear... thus I think it's safe to assume he had a pretty good Father's Day. 

Here's to all the Father's of my life and hope you were able to enjoy some time with your Papa (as you can see below, Papa's come in all forms!) With love from me to you and the great Father's of the world <3

From top left to bottom right: Gary (step-dad), Roberto (professor/mentor/pseudo-Dad), Grandpa Z (maternal G-Pa), Grandpa M (paternal G-PA, RIP Papaw), my Dad

Cinema Grill "Kevin Bacon BBQ Burger" (The Veggie Version)

Adapted from Greenbriar Cinema Grill and Iowa Girl Eats Clubhouse Turkey Burger

Serves 1 

1 Morningstar Spicy Black Bean Burger (or any black bean or veggie burger of your choice)

2 Morningstar Bacon Strips (only brand I know that has veggie bacon)

1 teaspoon Soy sauce

1/2 teaspoon grill seasoning

2-3 teaspoons BBQ sauce

1 slice cheddar cheese

1 Whole wheat hamburger bun

Toppings:

Red onion, thinly sliced

Tomato, sliced and seeds removed

Romaine lettuce

Directions:

1. Let Black Bean Burger thaw for about 10 minutes and cover with soy sauce and grill seasoning for extra flavor.  Grill for 5-7 minutes (depending on how hot your grill is), then flip once it begins to brown/char. 

2. Add 2 bacon strips to burger and top with a drizzle of BBQ sauce and a slice of cheddar cheese and close grill to let bacon strips cook, warm BBQ sauce and melt the cheese, about 4-6 minutes or longer if your grill has started to cool down. Also take this time to toast your bun if you like it that way.

3. Remove burger from grill and add to bun and top with the remaining BBQ sauce (more or less if you like) and then whatever toppings you like.  Red onions are a PERFECT compliment to this sandwich, but many are not raw onion fans so I'll leave it to you!

~~~~~~~

Do you agree with the "no fraternizing in the workplace" rule?

I initially staunchly agreed with staying away from dating someone you work with (not gonna lie, even though thing's worked out with my Alex, I understand where "the rules" come from in MANY respects from situations we encountered), but I truly believe love can be found any and every-where.  Just be very careful and thoughtful (whether workplace lovin' or some other capacity.... Oh, and PAH-lease don't go into anything half-hearted or you may have a potential disaster on your plate)

..... Just my few tid-bits

Do you have more than one person you consider a Father/Father-Figure?

All six of my 'fathers' have brought their own unique and special qualities into my life that I'm forever thankful for :)

Have a great week!

Fake-Out Take-Out Veggie Lo Mein

Back to the grind... At least I got to work from home today, which feels sort of like an extended weekend with an exceptionally long "to do" list and 4 more days to rally!

Confession: I LOVE, LOVE, LOVE Chinese food, especially Vegetable Lo Mein. I'm convinced Alex was born with a natural aversion to any and everything Asian flavored, which becomes problematic since I love everything from lo mein to sushi so we better start figurin' somethin' out over here!

Even before I became a vegetarian, that was a must-have on my plate whether at a upscale Asian infused restaurant or Asian Ciao at the airport or in the mall. However, even when you think something as simple as noodles, veggies and soy sauce couldn't be that bad for you, I checked all my favorite restaurants and to-go places for their nutritional information on veggie lo mein, and each dish was loaded with sodium (common in Asian cuisine, but can be monitored), but also loaded with saturated fats. Not to mention, most vegetable lo meins are made with beef broth (gee, no wonder I feel like crap a couple hours later and into the next day.... DUR Katie!)....... Moral of the story, you can never truly tell as a vegetarian until you ask or look it up yourself.

For something I crave so often, I knew I needed to tamper with a new recipe of my own.... Here's what I came up with, and lots to spare for my next day craving!

Vegetable Lo Mein

In the line up:
-8 ounces (1/2 pound) angel hair pasta
-15 ounce package of frozen stir fry vegetable (if the one you choose doesn't have water chestnuts, buy an extra can and add with the fresh veggies -- a great and needed crunch to the dish!)
-1/4 red pepper, thinly sliced
-1/4 green pepper, thinly sliced
-3 green onions, thinly sliced
-2 Tablespoons garlic
-2 Tabelspoons canola oil (Smart Balance has a great canola oil with all the good fats)
-1 Tablespoon grated ginger
-1/3 cup reduced sodium soy sauce
-1 teaspoon (or less) Siracha hot chili sauce (VERY HOT, little goes a long way)
-1 Tablespoon sesame oil
-1 teaspoon "House of Tsang" Szechuan Spicy Stir-Fry Sauce (something I had on hand so it's optional, just gives it a thicker sauce)

Coach's Orders:
Heat the canola oil on high heat in a wok or large non-stick skillet. Add the frozen vegetables, peppers, green onions, garlic and ginger and cook for 5 minutes. Meanwhile, start heating up some water to boil for the angel hair pasta. Once it comes to a boil, cook for merely 2-3 minutes then drain.

After the veggies are tender and cooked, add the soy sauce, Siracha and stir-fry sauce (if using). Add the angel hair pasta to veggie mixture and the sesame oil. Serve immediately and top with some raw sliced green onions for an even extra crunch. YUMMMM. A drooling success :)

A heaping plate of delicious Asian infused noodles and veggies.... Yes, PUH-lease.  I had Ale'x serving considering his long noodle + Asian flavor aversion, so another score for moi :) Perfectly light, salty, a crunch from the veggies and a freshness from the ingredients you can't get from take-out my friends!

ENJOY!

~~~~~~~~~~

What's your guilty pleasure take out? Mexican, Chinese, Thai...?

90% of the time, mine is Chinese, but Mexican definitely kicks in at odd times after I'd had something really yummy, but gets old much fast when my beloved cravings for Chinese food returns! 

Summer. Has. Arrived!

This summer has been... odd.....

Midwest weather is teasing I tell ya'... They guarantee thunderstorms to enjoy under the blankets on a Saturday to never see a drop onto Sunday promises of a sunny and beautiful day ending with enough rain to water all of our plants! We can do better than this Indy... I'm fightin' for ya'!

Never knowing if grilling is an option, I always know being a vegetarian, pasta is a perfect fallback meal in any weather scenario :) 

 There are so many varieties of pastas and recipes to work with, all with different twists. Sometimes I can be in the mood for a regular pasta marinara, but during the summer, I love roasted and grilled vegetables! This dish is something that has both winter and summer aspects.

Pasta with Roasted Vegetables (3-4 servings)

 In the lineup:

-1/2 pound multi-grain penne or bow tie pasta
-1 medium onion, sliced
-1/2 red pepper, thinly sliced
-1/2 yellow pepper, thinly sliced
-1 broccoli head, cut up into medium sized pieces
-1 Tablespoons minced garlic
-2-3 Tablespoons olive oil
-salt and pepper
-2 teaspoons Italian seasoning
-Juice of half a lemon

Coach's orders:
Roast the vegetables in olive oil, lemon juice and seasoning at 375 degrees until caramelized, about 15-20 minutes but keep an eye on it. Serve over cooked multi-grain pasta for good fiber. Garnish with some extra dried basil and Galaxy brand soy Parmesan cheese or regular Parmesan cheese. A great dish with lots of vegetables, fiber and flavor! 

Yummo and husband approved!

Do you prefer your veggies steamed, roasted or grilled?

Most of the time roasted, but with the right grill and outdoor weather, that grill is callin' ma name! :) 

High Five for Friday... and Spring Break!

Not only is it Friday, but it's the start of my spring break!!!... as soon as I can get my online quiz out of the way...

Since I've started my New Morning Routine, the week has been pretty great, plus a little furry kiddo lovin' and spending time with my "Little Sis D" that I mentor!

1. Bowling (her AND my favorite!) with my "Little Sis D"
I picked up my Little Sis D from school on Monday (that was a HUGE deal too, she LOVED being able to tell her friends she was a "car rider" that day and didn't have to take the bus (oh the days of riding the school bus, can't blame her for being excited...)

Then we headed over to the bowling alley for an afternoon special of an hour of unlimited bowling, some snacks and a tokens for her to play in the arcade and she had a BLAST.  Her smile lights up the entire building, and I just love being able to spend time with her and realizing, even if in miniscule ways, that I'm helping encourage and mentor the life and future of a beautiful and bright 10 year old girl :)

When she was on, she was really on, but after an hour, both of our arms were sore!

Blast from the past picture... Felt like I was 10 years old since this has been my favorite sport since before I can remember!

   Find out how to be a Big Brother, Sis or even Big Couple in your area and change the life of a child (and your own!) 


2. My two favorite men spending some quality cuddle time together... Makes my  heart smile!

Our only boy... he needs some "guy" time with his Papa!

  ... and did I mention he's just so stinkin' cute.....

Good morning mom, I got a little chilly...

 3. We had a mini-winter wonderland come through on Tuesday, so my husband and I made made the best of it while the snow lasts 
.... but yes we are very ready to welcome some spring weather!

Sweet potato corn cakes with a garlic dipping sauce thanks to the AMAZING Budget Bytes blog and a side of green beans next to the warm fire :) Heavenly!

  
4. My Biostastics class and I have actually started to become sort of friends lately... Very weird...

Finally!

 
 HAPPY FRIDAY EVERYONE!

What are you up to this weekend?

New Morning Routine

Loving my new morning routine... It really has made a world of difference in so many ways. 

I've spent the past 2 weeks really looking into different ways to help minimize my stress level, better prioritize my time, get my sleep patterns on track and get cookin' again since I LOVE it and get some very needed exercise back into my routine....

For a long time, I always thought of exercise as needing to block of a good hour, get ready, go to the gym, spend X amount of time on cardio before doing so many reps of lifting weights that when my schedule became what it is now... Exercise has been pushed so far back on my list of things to do in the little spare time I have that I forget that I even used to exercise... (Pitiful, I know)....

After some research and fantastic resources, I come across a morning routine through the lovely world of Pinterest (duh!) that has brought me to several blogs with exercise tips, health tips and stress management with deep breathing and meditation and I have noticed an immense difference.  

My (Weekend) Morning Routine:

I'm trying to cut back on coffee and stick to de-caffinated green tea for mornings, but I've found that a replacing my mug of coffee with warm water with a good amount of lemon juice is a perfect start to my day.  It's refreshing, it has loads of health benefits from helping boost your immune system, aiding in digesting, flushing vital organs (liver and kidney) of toxins, hydrates, helps aiding in weight loss and even more. 

I usually have a cup either before or with a light breakfast since it's unusually filling in itself!  Since my digestive system is horribly slow, I also add some benefiber to make sure I'm getting enough fiber everyday. 

After a cup of lemon water and something in my stomach, whether oatmeal, cereal, yogurt with some toast, etc., I found a wonderful short and sweet workout routine to try and get as much as I can (physically and time wise) done before I need to get ready or start working from home thanks to A La Corinne's blog.  

• 25 push-ups
• 30 crunches
• 50 second wall sit
• 10 tricep dips
• 45 second plank
• 30 lungs on each leg
• 15 squats

If I can manage to get through all of this and have extra time, I try to see how much of a second time around I can do (I'm constantly sore, but it's an oddly nice reminder of my productivity in this new routine!)

Last on my list is trying to make it to yoga class on Monday nights (or more if I can swing it) at a nearby fitness center that I really love and have incredible prices and wonderful classes..... Very excited about this new phase and adventure of my life staying healthy and happy!

I found this through Peaceful Mind Peaceful Life and it's what I make sure to follow and remind myself of each and every day.  I hope it helps bring you some peace in a world that become so hectic so quickly...

  

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Do you prefer low key weekends or busy weekends spent with friends/errands/things you didn't get done during the week?

I usually prefer low key weekends so they don't slip by too quickly, but when the weather's right, I love some good outdoor time with Alex and our pups (and it doesn't hurt to get s-o-m-e things done before the next week rolls around)....
 

Super-Sloppy-Veggie-Joes

Sunday night, rummaging through our pantry, fridge and freezer....

I have various reasons for becoming and staying a vegetarian, but I can't say I don't crave some of my old, favorite meat-eating foods: steak, BLT's, hamburgers, BBQ ribs, chili cheese dogs or just hot dogs in general, meatloaf, pot roast, Thanksgiving turkey and.....

Sloppy joes!

In our sparse freezer, Alex found we had a few too many packages of "beef" grounds that is a perfect substitute for ground beef (except that it can't form into a hamburger patty, but serves many other delicious meaty, savory, flavorful dishes), and we (mostly Alex) which is why this is sans pictures (except an oldie) whipped up some homemade sloppy joe sauce (TOTALLY KEY!), mixed with meatless beef grounds for a perfect Sunday night comfort food dinner!

The best part of being a vegetarian is that 90% of my favorite foods have fantastic substitutes that had me fooled even before I became a vegetarian! 

I still remember my brother-in-law who has been a LONG TIME vegetarian coming home with veggie hot dogs and thinking to myself... WHAT IN THE WORLD?! so I dared myself to try a bite and was like.... HOLY GUACAMOLE, that is so insanely good....

Which then when I became a vegetarian, prepared veggie style "Pigs in a Blanket" to which were devoured to the point I had to save my mother-in-law, also a vegetarian, a couple.... and once the bowl was completely empty and various people shouting, WHO BROUGHT THESE?!... decided to tell everyone they very veggie "hot dogs" (which some people were, to my surprise, very upset about it)... but it just shows, even you non-vegetarians can be fooled!

Anyhow... here's another one to try a veggie version of a classic!

VEGGIE SLOPPY JOES
Slightly Adapted from Rachel Ray Sloppy Joe's

Serves 2-3

   In the line up folks:
1 package Quorn beef grounds 
(found in the freezer section of most grocery stores; Kroger, Publix, etc.) 
Extra virgin olive oil 
1 small onion, diced
1 small red pepper, diced
2 Tablespoons tomato paste
1 (14-ounce can) tomato sauce
1 Tabelspoon low sodium soy sauce or meatless Worcestershire
1 Tablespoon red wine vinegar
  Several dashes of steak seasoning
3 Tablespoons brown sugar

Coach's Orders:

1. In a medium/large, non-stick pan, sautee diced onion and red pepper in heated olive oil over medium heat until tender.  Defrost beef crumbles in the microwave and add to the peppers and onions with the steak seasoning and brown sugar to brown for a couple minutes.  Add soy sauce or Worcestershire and red wine vinegar and let cook or "marinate" for a minute or two. 

2. Lastly, add tomato sauce to cover ingredients and tomato paste to thicken the sauce.  Make sure to stir consistently until sauce thickens to your liking.  If you like the sauce less thick, don't add as much tomato paste.  If you like extra thick sauce, add an extra Tablespoon of tomato paste (it's your preference!).

Poor photo quality taken a year ago when I first thought of this!

We personally like ours on an un-toasted whole wheat bun with a veggie side of some kind.. in this case some carrots and dinner is serve quickly and boy did it not only satisfy our bellies on Sunday, but even better for leftovers during our Monday lunch hours.  YUMM!

Quick, easy, healthy and even non-vegetarian's go back for seconds (.... even my step dad gave these a go!)

If you're looking for a meatless option for dinner one day of the week, give this a try and it won't even feel like a "Meatless Monday".... or whatever day of the week it is! 
 
 ENJOY! 

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Twitter: @IndyCookinGal
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