Vegetarian Recipes for Kids – Crabbiless Guacamole Rolls

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Vegetarian Recipes for Kids: Crabbiless Guacamole Rolls

Vegetarian recipes for kids are hard to find. There are many recipes out there for adults but like other “adult food,” they just sit on your plate and wait for you to eat them. Crabbiless Guacamole Rolls make mealtime not only fun for the kiddos to eat but also fun to make too. With a few simple ingredients commonly found in guacamole you can make these adorable little rolls that look like crabs in minutes and see smiles light up your kids faces!

Simple Ingredients for Crabbiless Guacamole Rolls and Other Vegetarian Recipes for Kids

The ingredient list for these cute rolls is short. I use Napa cabbage, which looks a lot like romaine lettuce, but if you’ve never used it before, it has a light cabbage flavor. Supple leaves, yet a crisp texture, give this leaf an edge in these Crabbiless Guacamole Rolls. Wrapped inside are layers of tomatoes and avocado slices, the two main ingredients in my guacamole recipe. Creamy and tart, they taste delicious curled up in a cabbage leaf. If you’d like a dressing, you could pair this with just a sprinkling of lime juice or lemon juice or even your favorite salad dressing. Napa cabbage works great in many vegetarian recipes for kids that take romaine lettuce.

Vegetarian Recipes for Kids – Crabbiless Guacamole Rolls

Ingredients

1 head Napa cabbage
1 pint grape tomatoes
1 avocado, peeled and sliced thin
1 lemon, juiced
toothpicks

Instructions

Wash the cabbage and try it gently with paper towels.
With a sharp knife, cut the center vein out of the cabbage, about halfway up the leaf. Discard.

Slice a few of the grape tomatoes, leaving two whole for each cabbage leaf. Place on the cabbage leaf.

Layer the avocado.

Roll the cabbage, from the white ends to the leafy green part. Secure with two toothpicks, inserted so they angle from the outside in.

Place a grape tomato on the end of each toothpick, forming the eyes.

Serve your Crabbiless Guacamole Rolls with lemon juice or dressing.

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Not a Cabbage Fan? Versatility in Vegetarian Recipes for Kids because Crabbiless Guacamole Rolls have Options

Not everyone likes cabbage, even the mild Napa cabbage. If you or your kiddos don’t enjoy the cruciferous vegetable, try using Romaine lettuce! The crisp texture will be loved, and the familiar flavor will make Crabbiless Guacamole Rolls a favorite in your family. If your family does enjoy Napa cabbage, try it in other vegetarian recipes for kids that call for traditional cabbage. It’s a great way to introduce this wonderful veggie!

1 head Napa cabbage

1 pint grape tomatoes

1 avocado, peeled and sliced thin

1 lemon, juiced

toothpicks

Wash the cabbage and try it gently with paper towels.

With a sharp knife, cut the center vein out of the cabbage, about halfway up the leaf. Discard.

Slice a few of the grape tomatoes, leaving two whole for each cabbage leaf.

Layer the tomatoes and avocado.

Roll the cabbage, from the white ends to the leafy green part. Secure with two toothpicks, inserted so they angle from the outside in.

Place a grape tomato on the end of each toothpick, forming the eyes.

Serve your Crabbiless Guacamole Rolls with lemon juice or dressing.

Keep away the crabbies about boring vegetarian recipes for kids, and make Crabbiless Guacamole Rolls!

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Delectable Greek Pasta Salad

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Greek Pasta Salad for Your Favorite Picnic

Greek Pasta Salad, with tangy tomatoes and salty feta cheese, makes a fantastic picnic accompaniment. Al dente pasta is a delicious base for the simple dressing that graces this dish. And the oil and vinegar dressing does a great job at holding flavor, without becoming weird and icky, like a mayo based dressing. So if you take Greek Pasta Salad to a picnic, the dressing can take the heat without changing! And with the summer months coming quick, Greek Pasta Salad is perfect.

Need an even Simpler Dressing for Greek Pasta Salad?

If you are in a hurry, or don’t want to have bottles of olive oil or vinegar around the house, grab a bottle of your favorite Greek dressing at the grocery store. One of my favorites is Newman’s Own Greek Vinaigrette dressing. It has a fantastic fresh flavor that is just like homemade. Choose a dressing you love, and you’ll have a Greek Pasta Salad that is the best you’ve ever had!

Delectable Greek Pasta Salad ~ Perfect for Summer Picnics!

Ingredients

1 lb mini penne pasta
1 tub yellow pear tomatoes
1 tub red grape tomatoes
6 oz pkg crumbled feta cheese
1/2 C olive oil
1/2 C apple cider vinegar
1 T dried oregano
salt
pepper

Instructions

Boil the pasta until al dente. Drain and rinse in cold water to stop the cooking. Place in a large bowl.
Cut the tomatoes in half and place in the bowl.
Gently mix in the feta cheese.
Add the oil, vinegar, and oregano. Stir well. Season with salt and pepper.
Refrigerate at least 4 hours. Overnight is preferable.
Serve chilled.

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Greek Pasta Salad for a Week of Easy Dinners

I almost always double the recipe and make a HUGE batch of Greek Pasta Salad, giving me a week of easy dinners. All I have to do is grill some meat and veggies for a well rounded meal in minutes. To change it up as the week goes on, simple add something new every night, such as some olives, pepperoni, or even mild peppers.

1 lb mini penne pasta

1 tub yellow pear tomatoes

1 tub red grape tomatoes

6 oz pkg crumbled feta cheese

1/2 C olive oil

1/2 C apple cider vinegar

1 T dried oregano

salt

pepper

Boil the pasta until al dente. Drain and rinse in cold water to stop the cooking. Place in a large bowl.

Cut the tomatoes in half and place in the bowl.

Gently mix in the feta cheese.

Add the oil, vinegar, and oregano. Stir well. Season with salt and pepper.

Refrigerate at least 4 hours. Overnight is preferable.

Serve chilled.

Grilled chicken makes it a complete meal, too! Get creative and take this simple Greek Pasta Salad to your table with your own touch!

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Fresh and Tasty Bruschetta Recipe ~ Skip the Restaurant!

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Don’t Wait for Restaurant Bruschetta!

I love an awesome, fresh bruschetta, and a lot of restaurants have great ones! But, I don’t get out to them as often as I like, and bruschetta is a great appetizer at parties, so I started playing around, looking for ways to make this fantastic fresh dish at home, from some basic ingredients. What I found out was it’s REALLY easy to make a great bruschetta, and even easier to chow down on it!

What’s Bruschetta and Why is it Amazing?

Bruschetta is a tasty fresh tomato salad served over some toasted bread, with a savory balsamic glaze drizzled over the top. But it’s what’s in the tomato salad that makes it delish. Fresh roasted garlic, tomatoes, onions, and a smattering of shaved Parmesan cheese meld together into the most incredible party on your tongue. Even better, it’s a chilled salad, so it’s fantastic on hot summer nights that you don’t want to cook! Make the balsamic glaze ahead of time, when the house is cooler, and store it in the fridge until you need it!

Fresh and Tasty Bruchetta Recipe ~ Skip the Restaurant!

Ingredients

1 bulb garlic, separated and cloves peeled
olive oil
1 8oz bottle balsamic vinegar
3 large, ripe tomatoes, diced and seeds removed
1 small sweet onion, finely diced
1/4 C fresh parsley, divided
1/2 C shaved Parmesan, divided
1 French baguette, sliced thin

Instructions

Place the peeled garlic cloves in a square of aluminum foil. Sprinkle with about 1 T olive oil. Seal in the foil and bake in a 425 degree oven for 15 to 20 minutes, until the garlic is tender. Let cool.
In a small saucepan, pour the balsamic vinegar and simmer over medium-low heat until reduced by half. Remove from heat and let cool.
In a bowl, place the tomatoes, onion, and about half the parsley. Toss in the roasted garlic and stir gently to mix.
Drizzle about a tablespoon of olive oil over the salad and season lightly with salt and pepper. Let sit at least an hour.
About 15 minutes before serving, brush one side of the bread with olive oil and place on a baking sheet. Bake about 5 minutes in a 400 degree oven, until bread crisps and browns slightly. Let cool until just warm.
To serve, place the bread on a serving plate. Top with tomato mixture. Drizzle with balsamic glaze and sprinkle parmesan over the top.
Serve!

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Keep a Bowl of Bruschetta in the Fridge for Snacks!

Bruschetta makes a fantastic snack. Keep a bowlful handy for quick bites. If you are watching your carb intake, try this on a celery rib, or right out of the bowl. It’s fantastic as a topper for salad greens too, adding a lot of flavor without a lot of calories.

1 bulb garlic, separated and cloves peeled

olive oil

1 8oz bottle balsamic vinegar

3 large, ripe tomatoes, diced and seeds removed

1 small sweet onion, finely diced

1/4 C fresh parsley, divided

1/2 C shaved Parmesan, divided

1 French baguette, sliced thin

Place the peeled garlic cloves in a square of aluminum foil. Sprinkle with about 1 T olive oil. Seal in the foil and bake in a 425 degree oven for 15 to 20 minutes, until the garlic is tender. Let cool.

In a small saucepan, pour the balsamic vinegar and simmer over medium-low heat until reduced by half. Remove from heat and let cool.

In a bowl, place the tomatoes, onion, and about half the parsley. Toss in the roasted garlic and stir gently to mix.

Drizzle about a tablespoon of olive oil over the salad and season lightly with salt and pepper. Let sit at least an hour.

About 15 minutes before serving, brush one side of the bread with olive oil and place on a baking sheet. Bake about 5 minutes in a 400 degree oven, until bread crisps and browns slightly. Let cool until just warm.

To serve, place the bread on a serving plate. Top with tomato mixture. Drizzle with balsamic glaze and sprinkle parmesan over the top.

Serve!

Be ready for summer with a plate of bruschetta!

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Quick and Tasty: Roasted Tuna Stuffed Tomatoes Recipe!

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Roasted Tuna Stuffed Tomatoes ~ Make it Once, Eat it Several Ways!

I love having quick lunches in the fridge and Roasted Tuna Stuffed Tomatoes fits the bill. I make up a big batch of tuna, then use it many ways over the week. Lettuce Rollups, sandwiches, and Roasted Tuna Stuffed Tomatoes all get made from one big batch. It’s definitely easier to have something in the fridge that you can pull out and make, instead of picking at things that might not be as healthy .

Appetizers from Roasted Tuna Stuffed Tomatoes

How the heck can these be appetizers? Very easily! When you make the tuna, pulse it in a food processor to break up the tuna just a bit more. Instead of making Roasted Tuna Stuffed Tomatoes with larger tomatoes, use cherry tomatoes and 1/8th of a slice of cheese. You’ll have adorable little tomatoes that make a one bite appetizer that people will love.

Whoa! That’s a Lot of Tuna for Roasted Tuna Stuffed Tomatoes!

Yep! I love to make HUGE batches of tuna for the week. But, if you’d only like to make a regular sized can or even single serve, you can! Just pare down the seasonings and mayonnaise to what you need.

Quick and Tasty: Roasted Tuna Stuffed Tomatoes!

Ingredients

1 large can (4 lb) tuna, drained, rinsed and flaked
1 1/2 C mayonnaise
1/2 t salt
1/2 t pepper
1 T dried minced onion
4 large tomatoes
4 slices Swiss or American cheese

Instructions

In a large bowl, mix the tuna, mayo, salt, pepper, and onion. Set aside.
Set oven to broil and place the rack so that the tomatoes can fit without touching the burner.
Slice a thin slice off the bottom of each tomato so that it sits upright without rolling.

Cut the core out of the tomatoes and scoop out some of the insides to create a cavity.

Fill the tomatoes with the tuna mixture and place on a baking sheet.

Cover with a slice of cheese.

Broil for 1-2 minutes, until the cheese is melted, bubbling, and starting to brown.
Serve with a salad.

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Roasted Tuna Stuffed Tomatoes Are a Great Low-Carb Choice

If you are limiting your carbs, Roasted Tuna Stuffed Tomatoes make a great low-carb choice for lunch or even dinner, and when made in cherry tomatoes, you can even have them as a snack! They are tasty no matter what meal you make them for, and the great thing is, with the tuna mixed in the fridge, you can stuff tomatoes every day for a few days and have a great go-to lunch.

1 large can (4 lb) tuna, drained, rinsed and flaked

1 1/2 C mayonnaise

1/2 t salt

1/2 t pepper

1 T dried minced onion

4 large tomatoes

4 slices Swiss or American cheese

In a large bowl, mix the tuna, mayo, salt, pepper, and onion. Set aside.

Set oven to broil and place the rack so that the tomatoes can fit without touching the burner.

Slice a thin slice off the bottom of each tomato so that it sits upright without rolling. Cut the core out of the tomatoes and scoop out some of the insides to create a cavity.

Fill the tomatoes with the tuna mixture and place on a baking sheet. Cover with a slice of cheese.

Broil for 1-2 minutes, until the cheese is melted, bubbling, and starting to brown.

Serve with a salad.

Mix up some tuna and make Roasted Tuna Stuffed Tomatoes for lunch this week!

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Walmart: Pace Tomatoes only $0.63 each!

This Raining Hot Coupons deal was posted on January 29, 2013 at 3:00 pm MST Leave a Comment

Check your endcaps and displays at Walmart for this awesome Pace deal!

Buy 2 Pace Tomatoes $0.88 each
$0.50/2 Pace Products printable coupon
=$1.26 ($0.63 each)

This would be perfect for a Super Bowl dish!

Thanks The Wally World Woman!

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$1.00/2 Red Gold Tomatoes Coupon = Just $0.36 a Can!

This Raining Hot Coupons deal was posted on October 9, 2012 at 8:32 pm MST Leave a Comment

There is a great new coupon for $1.00/2 Red Gold Tomatoes (under zip 30303) which will make for a wonderful deal on Tomatoes at Walmart!

There are tons of things you can do with these….

Red Gold Tomatoes $0.86
Use $1.00/2 Red Gold Tomatoes (under zip 30303)
= just $0.36!

To enter the specific zip code just click on “Local Coupons” up top and then type the zip in the box then hit the orange button or enter and click back on “Coupons” to see all the coupons.

Photo Credit, I Heart the Mart

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