Meatless Mondays is a weekly feature which will showcase some of my hits and probably misses with living a meatless life. Many of you know I stopped eating meat about a year ago for personal reasons. While, I haven’t had any desire to go back to eating meat, it has been a struggle to find healthy foods to eat.
Everywhere you go, meat is the main dish. Since I was new to this lifestyle, it led me to eating unhealthy options. I’m on a path now to cook healthier options at home without meat. While going meatless is a personal choice for me, you can still save money by having one meatless meal a week.
Will you join me on this journey by preparing one meatless dish every week?
Spinach & Mushroom Enchiladas
- 1 package Sliced Mushrooms, fresh
- Olive Oil
- 2 Cloves Minced Garlic
- 1 package frozen Spinach, rinsed and drained
- 1/2 Cup Sour Cream
- 1 Cup Cottage
- 8 oz. Monterey Jack, shredded
- Corn Tortillas
- Green Enchilada Sauce (I like La Victoria’s)
Saute the mushrooms in olive oil for 5-7 minutes. Add minced garlic. Stir in spinach and cook for another 3-5 minutes. Remove from heat and add the sour cream, cottage cheese, and a handful or so of Monterey Jack cheese.
Warm corn tortillas in a skillet for 15-20 seconds. Add spinach/mushroom mixture and spoon into corn tortillas. Cover the corn tortillas with enchilada sauce. You can use red sauce. I like the green sauce even though it looks disgusting! :)
Top with the remainder of the cheese. Cook at 375 degrees for 20 minutes or until bubbly.
Post Dinner Analysis
This was a decent meal or 3 meals as it turned out for me! I’m not a huge cottage cheese fan but I’m trying to expand my horizons. Of course, since it was green, no one else really wanted to try it. Lucky for them, I made them a chicken enchilada batch with their favorite red sauce.
Freeze before cooking.
Meat it Up
Use Vegan cheese.
If you have any questions about the vegetarian lifestyle, you can read more about it at GoVeg.com.