Meatless Friday meals can include dairy, eggs, fish, plants, and fruit, so it is easy to create delicious meals. Whether you are taking part in Meatless Fridays for ethical, religious, environmental, or health reasons, you can use these great recipes to plan easy and filling dinners.
Vegetable Quesadillas
This Mexican treat is perfect for families with picky eaters because each quesadilla can be customized. Top the quesadillas with guacamole, sour cream, and avocado.
Ingredients
• 1 red bell pepper diced
• 1 medium sweet onion diced
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 8 flour tortillas
• 2 to 3 cups shredded cheese
Instructions
1. Preheat your oven to 450 degrees Fahrenheit.
2. Toss the vegetables with one tablespoon of the oil, salt, cumin, and garlic before spreading an even layer on a tray.
3. Bake 35 minutes, stirring halfway through.
4. Heat a nonstick frying pan over high heat.
5. Divide the vegetable mixture evenly over four tortillas.
6. Sprinkle cheese over the four tortillas before topping with remaining tortillas.
7. Cook each quesadilla in the pan for about one minute on each side. When the tortilla is brown and the cheese is melted, they are done.
Fresh Veggie Quiche
Eggs provide plenty of satisfying protein while the tasty vegetables in the quiche add extra flavor. Use a store bought crust; it’s quick and easy and only takes a few minutes of work.
Ingredients
• 1 nine inch ready-to-bake pastry pie crust.
• 6 cups spinach
• 1 teaspoon olive oil
• 4 eggs
• ½ cup cream
• ½ cup milk
• 1 cup Swiss cheese
• ½ cup cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cherry tomatoes, sliced in half
Instructions
1. Preheat your oven to 350 degrees Fahrenheit.
2. Heat a nonstick pan over medium heat with the olive oil.
3. Add the spinach and cook until the spinach wilts and begins to lose moisture, about one minute.
4. Drain the spinach and squeeze spinach and tomatoes lightly to remove extra water.
5. Beat together eggs, milk, and cream until combined.
6. Stir in vegetables cheese, salt, and pepper.
7. Pour into crust and bake for 45 minutes.
8. Let sit for five minutes before slicing.
Salmon Cakes
Serve these delicious patties over a salad of fresh greens with a lemon vinaigrette for a light dinner, or add a side of potatoes or rice pilaf for a heartier meal. Leftovers can also be made into sandwiches for even more versatility.
Ingredients
• 1 15 ounce can of salmon
• ½ cup bread crumbs
• 1 egg
• ¼ cup chopped onion
• 2 tablespoons minced fresh parsley or two teaspoons dried parsley
• ½ teaspoon salt
• ¼ teaspoon paprika
• 1 tablespoon oil
Instructions
1. Drain salmon and combine with bread crumbs, egg, onion, parsley, salt, and paprika.
2. Mix until thoroughly combined.
3. Divide the mixture into four to six balls and form patties.
4. Let chill in fridge for 15 minutes.
5. Heat oil in a pan over medium heat.
6. Place patties in pan and flip after each side is browned. This should take about four minutes per side.
Spinach Pesto Pasta
This quick and easy pesto sauce will be done by the time your pasta is finished cooking. It is rich and satisfying enough on its own, but it also works well with the addition of your favorite fish or vegetables.
Ingredients
• 1 pound linguine or pasta of your choice
• 6 garlic cloves
• 6 cups baby spinach
• 2 cups loosely packed basil leaves
• ½ cup pine nuts
• 1 cup grated Parmesan
• ½ cup olive oil
• Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to boil for your pasta and cook pasta according to package instructions.
2. While pasta cooks, place the garlic, pine nuts, and cheese in a blender or food processor.
3. Pulse until mixture is combined into a loose, crumbly, texture.
4. Add basil and spinach in handfuls, and pulse until finely ground.
5. Slowly pour in olive oil while processing to create a smooth sauce.
6. Add salt and pepper to taste.
7. Toss with pasta as soon as the pasta is done.
Baked Potato Soup
Get all the flavors of classic baked potatoes in this creamy soup. It uses vegetable stock instead of meat broth, so this is a vegetarian friendly meal.
Ingredients
• 2 onions sliced finely
• 6 medium sized red potatoes chopped into bite sized pieces
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 3 cup vegetable stock
• 1 cup grated cheddar cheese
• salt and pepper to taste
• Sliced green onions to serve
Instructions
1. Heat some butter in large pot over medium heat, add onions, and sauté for five minutes.
2. Sprinkle flour over the onions and sauté for a minute more, constantly stirring.
3. Add vegetable stock slowly, stirring to make a smooth mixture with the flour.
4. Add potatoes, salt, and pepper and boil on low heat for 30 minutes.
5. Remove half the soup and puree in a blender.
6. Put the pureed soup, milk, and cheddar in the pot, and let cook on low heat for five minutes more.
7. Serve topped with sliced onions and a sprinkle of cheese.
