Roasted Vegetables and Chickpeas

{Meatless Monday}

When I saw this recipe in my Better Homes and Gardens, I just knew I had to try it out.  I am sure by now you know my undying love for roasted vegetables! ; )

I was curious how the chickpeas would be...and also curious how my husband would like them because he is not normally a fan.  But we both loved them in this recipe.

I planned on serving this with some rice, but since my husband still hates brown rice (someday I hope that will change) and since I am trying to avoid white rice as much as possible, I cooked up some Pearl Barley.  It has a very different texture than either brown or white rice, but for some reason he prefers the barley over brown rice.

It is a very simple dinner to make because most of the time, the veggies are just in the oven!

Here's what you'll need:

1 lb. carrots, peeled and cut into 1-2" pieces
1 lb. sweet potato, peeled and cut into chunks
1 large red onion, peeled, halved and cut into wedges
1 lb. red potatoes, cut into cubes
6 cloves garlic, minced
1 16 oz can chickpeas (garbanzos), drained
2-3 T vegetable or olive oil
1 tsp dried rosemary, crushed
1 tsp. packed brown sugar
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 425*. Place all vegetables, garlic, and chickpeas in roasting pan (or cookie sheet). Combine the oil, rosemary, sugar, salt, and pepper.  Drizzle over vegetables; toss well to coat.

Roast uncovered about 45 minutes or until lightly brown and tender, stirring twice.


You could eat this alone as a side dish, or serve or rice or barley as a main dish.  I think next time I would makeup a little more sauce and save some to drizzle over the whole dish just before serving...just to give it a little more liquid.  I always love rice or barley covered in a yummy sauce.

If desired, top each serving with parmesan cheese and additional rosemary.

Spinach Salad Wraps

{Meatless Monday}

Hello!  I hope you have all had a great start to your week!
This is a recipe that I found in one of my magazines...probably Parents...but it has been so long since I tore it out that I don't remember! ; )

It is very simple and perfect for a quick but healthy meal...

Here's what you will need....

For the dressing:
5 Tbsp. red wine vinegar
1/4 cup sour cream
2 Tbsp. sugar
2 tsp. snipped fresh parsley
1 tsp. salt
2 cloves garlic, minced
1/2 tsp. dry mustard
1 tsp. olive oil

Spinach leaves (about 5 cups)
6+ tortillas (8-10 inch)
6 slices of mozzarella ( or crumbled feta cheese)
8 oz. fresh mushrooms, sliced
1/2 cup thinly sliced red onion
4 hard cooked eggs, sliced

Whisk dressing all together and set aside.

Set out your tortillas.

Layer tortillas with spinach, cheese, mushrooms, onion, and eggs.  Drizzle with dressing.  (I decided to drizzle a little dressing among the spinach layer and on top so it didn't get too dry.)

 this was taken before the final drizzle of dressing.... ; )

Roll up tortillas and secure with toothpicks.  Serve immediately, cut in half.  Or wrap in saran wrap if serving later.  Makes 6-8 wraps.

those mushrooms look like chunks of chicken... ; )  I promise, no chicken was harmed in the making of these wraps.  ; )

These were very fresh and light.  I love that the only cooking required is the boiling of eggs.  SO easy!  My kind of dinner, for sure.   I love the flavor of the eggs and the way they make the wrap so much more filling!  This dressing had a very different taste.  I didn't mind it, but I didn't love it.  It was very fruity with the red wine vinegar.  I think the wrap would also be delicious with just some plain ranch on it.  And it would be just that much easier and faster to throw the wraps together.

Happy cooking this week and we'll see ya next Monday!  I am getting excited about trying some new soup recipes this Fall.  Soup has to be one of my FAVORITE things to make and EAT!!  I promise to share them all with you!!  One thing I am going to try (I have the torn out recipe on the side of my fridge) is a Vegetarian Dinner in a Pumpkin.  Should be interesting, huh?  ; )