S.L. Watson - Homestyle Meatless Main Dish Meals: Recipes Your Family Will Love!

This book is for informational orentertainment purposes only. Cover design S. L. Watson 2020. Picturecourtesy of Canva. The author has made every effort toensure the information provided in this book is correct.

Failure tofollow directions could result in a failed recipe. The author doesnot assume and hereby disclaim any liability to any party for anyloss, damage, illness or disruption caused by errors and omissions,whether such errors and omissions result from negligence, accident orany other cause. The author has made every effort toprovide accurate information in the creation of this book. The authoraccepts no responsibility and gives no warranty for any damages orloss of any kind that might be incurred by the reader or user due toactions resulting from the use of the information in this book. Theuser assumes complete responsibility for the use of the informationin this book.

Included are recipesfor breakfast, lunch and dinner. I eat about 75% of my meals with nomeat. I do enjoy meat, milk, eggs and cheese but they are not thefocal point of my eating habits. We do not eat plant based, vegan orvegetarian all the time and probably never will. I am at peace withchanging our eating habits over time. The carnivores in my family arehard to please.

These recipes are eaten by my entire family. Iconvinced them to go meatless for a few meals each week in thebeginning. It was a slow process to convince myfamily to enjoy meatless meals. I needed recipes that use everydayingredients and were easy to find in the grocery store. I also wantedrecipes that did not require hours of prep or cooking time. Istarted replacing two lunches a week with a meatless meal.

Now ourlunch is always a meatless meal along with some breakfast anddinners. If your family is not used to eating meatless meals, theserecipes will satisfy their taste buds and allow them to eat theirfavorite foods. Try the recipes on your family and I am sure theywill not miss the meat in these dishes. I do use eggs, oil and dairy in somedishes. You can substitute vegetarian alternatives for eggs, cheeseand oil in most recipes. This is not a vegan or vegetarian cookbook.This is about reducing the amount of meat my family eats and findingrecipes they will eat but not feel deprived.

I wanted to reduce theamount of meat we eat for health benefits. A great side benefit is wenow eat a wide variety of sweet potatoes, hearty pastas, fruits,beans and vegetables. This was a process for my family. This did nothappen overnight so don't expect miracles in a day. I servevegetables and/or fruit at every meal. We eat 6-10 servings of fruitsand vegetables a day now.

There is such a wide variety of frozenvegetables, fruits, rice, bean pastas and vegetable noodles availabletoday. We would like to use nothing but fresh fruits and vegetables,but time does not always allowing for chopping and cleaning them. Usefrozen vegetables and fruits to save time and money when you can. Asyou will see in the recipes, I use them frequently. It is extremely important to keep freshfruit and vegetables on hand at all times. Over time, we learned tograb fresh fruit or raw vegetables for a snack and now we eat very fewprocessed snacks.

Most importantly, be patient with changing youreating habits. Your taste will change over time. Now that we eat somany fruits & vegetables, I am going to start reducing our dairyand oil intake.

Fixing pancakes with lots of fresh orfrozen fruit was the easiest way to get them to eat more fruit. Weeat pancakes or waffles every weekend and serve them with fruit. Somestill want syrup but they use much less syrup than before. Puffpancakes are easy and you can fill the center with almost any fruit.Adding fresh or frozen fruits to pancakes and waffles are a huge hitin my family. They don't feel deprived and they consume more fruit. Try the meatless sausage patties andlinks that are available in the store.

My family loves pork sausage.We still serve it, but I substitute meatless sausages about 75% ofthe time. Read the labels carefully as some brands of meatlesssausages have more junk in them than regular sausage. I like MorningStar Farms brand for the best taste. My family will eat this brand.Other brands may be a little healthier, but I go with the brand myfamily will eat. This is still better than eating pork sausage allthe time.

Makes 6 servings Ingredients 1 tbs. unsalted butter 1 cup frozen cut green beans, thawed 1 cup frozen chunky hashbrowns 1/2 cup chopped red bell pepper 1/2 cup chopped onion 1 garlic clove, minced 8 eggs 1/2 tsp. dried basil 1/2 tsp. salt 1/8 tsp. Tabasco sauce 2 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese Directions In a 12 skillet over mediumheat, add the butter. When the butter melts, add the green beans,hashbrowns, red bell pepper, onion and garlic.

Saute for 7 minutes oruntil the vegetables are crisp tender. In a mixing bowl, add the eggs, basil,salt and Tabasco sauce. Whisk until combined and pour over thevegetables. Do not stir. When the eggs set around the edge, gentlylift the eggs with a spatula to allow the uncooked eggs to rununderneath. Place a lid on the skillet.

Cook for 10minutes or until the eggs are set in the center. Place the tomatoslices over the top of the frittata. Sprinkle the mozzarella cheeseover the tomatoes. Place the lid back on the skillet. Cook for 2minutes.

Makes 4 servings Ingredients 3 tbs. unsalted butter 1/4 cup sliced green onion 11 oz. can Mexicorn, drained 6 beaten eggs 1/3 cup whole milk 1/2 tsp. dried oregano 1/8 tsp. black pepper 1 cup sliced fresh tomato 1 cup thinly sliced green bell pepper 1/2 cup shredded Swiss cheese Directions In a 9 skillet over medium heat,add the butter. When the butter melts, add the green onions.

Sautefor 3 minutes. Add the corn and stir until combined. In a mixingbowl, add the eggs, milk, oregano and black pepper to the skillet.Stir until combined and pour into the skillet. Do not stir. Place a lid on the skillet and reducethe heat to medium low. Cook for 10 minutes or until the frittata isset.

The top will still be moist at this point. Place the tomatoslices over the frittata. Sprinkle the green bell pepper and Swisscheese over the tomatoes. Place the lid back on the skillet. Cookfor 5 minutes or until the frittata is set and the cheese melted.Remove the skillet from the heat and serve. sliced green onions 1 garlic clove, minced 4 tsp. chopped fresh basil 1/2 cup chopped fresh tomato 2 tbs. grated Parmesan cheese Directions In a mixing bowl, add the eggs and eggwhites. grated Parmesan cheese Directions In a mixing bowl, add the eggs and eggwhites.

Whisk until well combined. Spray a 10 skillet with nonstick cooking spray. Place the skillet over medium heat. When theskillet is hot, add the potatoes. Stir occasionally and place a lidon the skillet. Cook about 5 minutes or until the potatoes beginbrown and are almost tender.