Supper with Michelle is a place where Michelle enjoys sharing some of her recipes and experiences in the kitchen. She has been cooking from the time that she could barely even reach the stove. Growing up, she spent a lot of time in the kitchen with her Mom. One of the very first things that her mom taught her how to cook was “Cheese Grits” and those are a staple in her house even to this day. With all of the years that she has spent in the kitchen, Michelle has truly gained a passion for making and eating good food. She is not an expert, dietitian or nutritionist; however, in recent years, she has made many personal strides in trying to maintain a “healthier” lifestyle, not just in what she eats, but in everything she does. Back in 2009, Michelle lost around 90 pounds. It did not happen overnight, but it did happen after she made the decision to start being more conscious of the things she was eating and became more physically active. Michelle has been preparing mainly Vegetarian, Vegan, and some Pescetarian dishes/meals for over 12 years and she tries to incorporate as many seasonal, organic and whole food ingredients into my recipes whenever possible.
Click here for this week’s grocery shopping list: Supper with Michelle Grocery List
Five Vegetarian Dinner Ideas from Supper with Michelle
Ingredients: cucumber, cherry tomatoes, red onion, green olives, Greek olives, red bell pepper, banana pepper, Romaine lettuce, dried basil, dried oregano, lemon, olive oil, sea salt and ground pepper, lentils, vegetable broth, salt, bay leaf, plain Greek yogurt, garlic, fresh dill, feta.
This is a fresh take on tacos and perfect for your taco Tuesday! I love all the veggies in this and the ingredients list overlaps a lot with the Greek salad in this week’s menu. I like to put all the toppings in separate bowls so my family can build their own tacos using their preferred amounts of each item.
Ingredients: puff pastry sheet, yellow onion, potato, celery, green peas, carrots, mushrooms, half and half, vegetable broth, unsalted butter, flour, parsley, egg yolk.
I feel like pot pies are so perfect for cold winter nights and included another version (with chicken) two weeks ago in this meal plan. Don’t forget to move your pastry sheet from the freezer into the fridge the night before you plan to make it so it is properly thawed. Feel free to play around with the veggie proportions (if your family doesn’t like mushrooms for example, just add more carrots and peas!).
Ingredients: potatoes, cauliflower, leeks, garlic, butter, flour, half and half, vegetable broth, sea salt and pepper.
I love that this soup recipe has a relatively simple ingredients list. Definitely pair this soup with some crusty bread and enjoy on a chilly night!
Ingredients: pearl barley, carrots, celery, onion, potatoes, vegetable broth, kale, olive oil, bay leaf, garlic, nutmeg, red chili flakes.
I admit that my kids never really enjoy this kind of soup- they mostly use it as a dip for their bread and complain a lot. But I still make it because I love how filling and healthy this kind of soup is and I eat leftovers for lunch during the week. Sometimes as a mom you just have to do what you like and let the kids deal, right?!
Ingredients: kale, romaine, kalamata olives, cherry tomatoes, cucumber, red onion, feta cheese, olive oil, red wine vinegar, dijon, garlic, onion, sea salt, black pepper, dried oregano, dried basil.
This salad uses a lot of the same ingredients as the tacos posted above and pairs well with either soup or on is own for a light meal.
Have a great week and enjoy your Valentine’s Day! If you still need a last minute Valentine’s Day gift for a foodie in your life, here are some ideas!
If you make any of the Five Vegetarian Dinner Ideas from Supper with Michelle please share on instagram using hashtag #rainbowdelicious and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen!