WHAT'S FOR DINNER? | Vegetarian Dinner Recipes | Family Friendly Meals #4

WHAT’S FOR DINNER? | Easy And Budget Friendly Family Meal Ideas
Week 4. 3 delicious vegetarian dinner option!

Stick around until the end where I share hubby’s, mine and our 2 year old toddler’s favourite meal.
Happy Cooking!
Ali xx

What’s For Dinner? Playlist: https://www.youtube.com/playlist?list=PLeoq4ya2B_MsAsMUeY0cXDeTVoHwxCrFM&fbclid=IwAR3FTfR13QDhVjwr5DVVgyueW-GPSAX6sInrun-s4prgC_eq0dP_AFpI60U

CHESSY STUFFED EGGPLANT PARMIGIANA
2 medium eggplants
20g butter
1 brown onion, finely chopped
1 cup breadcrumbs
2 tbspn finely chopped fresh basil leaves
1 tablespoon finely chopped fresh oregano leaves
1/3 cup finely grated parmesan
680g bottle tomato & basil pasta sauce
1 cup grated mozzarella

Preheat oven to 200C
Cut eggplant in half lengthways. Use a knife cut a 1 centimetre border, using spoon scoop out flesh. Roughly chip eggplant flesh.
Heat oil and butter. Add onion. Cook for 5 minutes until soft.
Add chopped eggplant. Cook stirring occasionally for 10 minutes. Add garlic, Cook 1 minute. Transfer to bowl, cool for 5 minutes.
Add breadcrumbs, basil, oregnao and 1/4 cup of parmesan to eggplant mixture. Season with salt and pepper. Stir to combine.
Combine pasta sauce and 1/4 cup water in oven tray.
Top with eggplant halves and spoon in breadcrumbs mixture, press down. Cover with foil.
Bake for 1 hour. Sprinkle with mozzarella and remaining parmesan. Bake uncovered for a further 15 minutes or until golden.
Bake uncovered for a further 15 minutes
Sprinkle with oregano leaves. Serve.

QUINOA, CORN, BLACK BEAN SOUP
1 tbspn olive oil
1 large onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
2 tspn smoked paprika
2 tspn cumin
3 truss tomotoes, finely chopped
1/3 cup quinoa, rinsed
400g can black beans, rinsed, drained
2 cups salt reduced vegetable stock
1 large zucchini, thinly sliced
1 cup of corn kernels
1 tbspn lime juice
1/4 cup chopped fresh coriander
lime wedges to serve
coriander leaves to serve

Heat oil large saucepan. Cook onion, celery and carrot for 5 minutes stir regularly.
Add garlic, paprika, cumin and chipotle. Cook for 1 minute.
Add tomato, stir and cook 2 minutes.
Add quinoa, black beans, stock and 2 cups of water. Bring to boil. Reduce heat to low. Simmer partially covered for 15 minutes.
Add zucchini and corn. Simmer for 5 minutes.Add in lime juice and coriander.
Serve with extra lime wedges and coriander.

MUSHROOM SOUP
2 onions, finely chopped
60g butter
2 tspn garlic
500g mushrooms, chopped
1/4 cup plain flour
2 1/4 cup milk
1 1/2 cup beef stock
1/3 parsley
sour cream

Melt butter in a large pan. Add onion and garlic. Stir regularly for 3 minutes.
Add chopped mushrooms to pan. Stir and cook 5 minutes.
Add flour and stir.
Add milk and stock. Stir until combined.
Bring to boil, reduce to low. Simmer uncovered for 15 minutes.
Stir in parsley.
Serve with dollop of cream

GLAZED HONEY PORK RIBS
1/3 cup honey
1/3 cup plum sauce
1/3 cup cold, strong tea
2 tbspn soy sauce
1 tbspn grated fresh ginger
2 tspn garlic
1/2 tspn Chinese five-spice powder
1.5 kg pork ribs

Place everything except ribs in bowl. Stir well.
Place pork in dish and cover with marinade. Cover and refrigerate for greater than 4 hours.
Preheat oven to 180C. Drain pork. Keep marinade.
Place pork on rack.
Bake 45 minutes. Turn pork and brush with reserved marinade.
Garnish with spring onions

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WHAT’S FOR DINNER? | Vegetarian Dinner Recipes | Family Friendly Meals #4
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