Those spinach enchiladas look good. I'm not a fan of corn tortillas, would the filling work in flour tortillas?

Here are my two favorite and most successful with my carnivorous family meals.

Mujadara served with raita.

https://food52.com/recipes/20377-mujadara-lebanese-lentils-with-caramelized-onions

https://www.allrecipes.com/recipe/105046/cucumber-raita/

And Ina Garten's Tuscan beans served with toasted bread and a romain salad dressed with a lemon vinaigrette.

http://www.ezrapoundcake.com/archives/10422

Uh oh, I just saw ethnic food was not a winner. You could try the mujadara with light spice. When I make it, I use only cumin.

I make Pasta e Fagioli a few times a month. Always served with salad.

I fell in love with Rancho Gordo beans. I'll cook a pound, use some and freeze the rest in individual bags.

My fiance loathes lentils and tofu, two favorites of mine. His vegetarian faves are spinach pie and stir fry with rice. We also like burritos and chili. We are not averse to good ol beans and rice and an occasional veggie burger.

I just made my adaptation of Molly Katzen's Mexican pepper casserole tonight. Sauteed peppers, onions, tomatoes, garlic, corn, topped w/ custard of yoghurt or sour cream, cheese, then baked and served w/ tortilla or corn chips. It's very hearty and flavorful. Hubby loves it.

Here's a version of the recipe I found online that's closest to mine. I add approx. 1/2 cup each frozen corn kernels and chopped tomatoes, and use ground chipotle, oregano, not mustard, 3 eggs instead of 2, top with sliced or shredded cheddar or jack cheese. I mostly use yoghurt, and tonight I used whole milk greek yoghurt. What's nice about this recipe is that it's very adaptable:

Mexican Pepper Casserole (5 servings, adapted from The Moosewood Cookbook)
2 cups sliced onions
6 bell peppers (use a variety of colors), sliced
5 cloves garlic, minced
1.5 tsp cumin
2 tsp sweet chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 tsp dry mustard
paprika
2 T whole wheat flour
2 large eggs
1 cup yogurt (non fat is fine)
1 cup sour cream (low fat is fine)
**you can use any combination of yogurt/sour cream equaling 2 cups

Preheat oven to 375*. In a large pan, heated to medium heat and sprayed with cooking spray, saute onions 10 minutes, until soft. Add garlic and bell peppers as well as cumin, chili powder, cayenne pepper, salt, and mustard and cook 6-7 minutes until all vegetables are tender. Add flour and cook 5 more minutes. Pour pepper mixture into a 10″ casserole (or equivalent) sprayed with cook spray.

Beat two eggs and fold into sour cream and yogurt. Pour over peppers. Sprinkle liberally with paprika. Place casserole in oven and bake uncovered for 35 - 40 minutes. Let stand 10 minutes before cutting and serving.

https://brannyboilsover.wordpress.com/2010/08/21/mexican-pepper-casserole/

I serve w/ Trader Joe's corn dippers - which taste like Fritos = )

This is a great thread...I'm always looking as we have a vegetarian in our family and it's difficult.

The only thing I have to add is mashed cauliflower. Now I've had it other places and, to me, it just tastes like...mashed cauliflower. I found a recipe that makes it more yummy. Boil the cauliflower in vegetable broth, drain and add a whole heck of a lot of grated romano and use your stick blender till it's creamy. Add chives (we use dried because I'm lazy and we always have it in the pantry.)

This is yummy and I could eat the whole thing. We serve it with almost everything.

Also love gazpacho on these hot nights...

Another favorite is poached eggs on avocado toast with grated parm over the top, served with a side of sliced cherry tomatoes with balsamic vinegar and oil and oregano or Mrs. Dash (or whatever you have) sprinkled on top.

Obviously I'm not a cook. But these are satisfying meals.

How about fish/shellfish? Halibut, cod, tuna, salmon, swordfish, mussels, clams, scallops...lean protein. Sauted veggies on the side. Maybe some roasted sweet potatoes.

Huevos Rancheros or a version of eggs in purgatory served with black bean salad or refried black beans.

Lots of meatless soups served with salad.

One of my DH’s favorite Vegan meals is Vegan Fajitas. It’s a recipe I found on Pinterest. Portabella Mushrooms are the substitute for the meat. I serve it with heated mini pita breads.

https://theveglife.com/vegan-fajitas/

CindyMac, tell me more about Rancho Gordo beans. What kind do you like best? They’re from Napa so I can get them locally.

Rancho Gordo popcorn is really good too ;-)

Burritos made with black beans, tomatoes, lettuce, sour cream, avocado, and shredded cheese.

Home made pizzas with veggie toppings like sliced olives, mushrooms, peppers, vidalia onion slices

Dinner omelets with cheese

avocados baked with a spicy crab stuffing

Here's a link to a recipe I made for the 2nd time tonight.

Senegalese peanut stew with spinach and sweet potatoes

As written, the recipe is vegan, though since I'm not vegetarian I used chicken stock instead of vegetable stock. I upped the sweet potato the second time around to make it a bit more hearty. My daughter really likes it, and eats it over rice. I just ate it as a stew.

I make a pretty mean vegan chili. No recipe, I always just wing it, but typically 2-3 kinds of beans, corn, tomatoes, onion, peppers, and liberal cumin and chili powder.

I'm contemplating trying falafel. It doesn't look particularly hard to make.

I've had some phenomenal borani banjan (an Afghan eggplant and tomato dish with yogurt).

You could incorporate some meals that stretch a small amount of meat, in addition to some meatless meals. Chinese cooking is ideal for this, but really any recipe that mixes meat and veggies, you can just change the ratio to minimize the meat.

I know, I'm suggesting a lot of ethnic dishes. They really aren't all that exotic, though.

I was going to suggest what seagrass said...grilled swordfish or tuna is very meaty yet very good for you.

I have this recipe for lentil loaf that tastes just like meat loaf. From "Lean Luscious and Meatless" From same source, is a thick pasta sauce I make that is very hearty.

----------------

Lentil-Nut Loaf

4 c water; 1c lentils uncooked; 1/2 c finely chopped onions; 1/2c finely chopped celery; 1/4c+2 Tbs finely chopped walnuts (1 1/2 oz); 5 slices whole wheat bread (1 oz slices); 2 egg whites (or I use one egg); 1 8-oz can tomato sauce; 1/2 t garlic powder; 1/2 t ground sage; 1/4 t salt; 1/4 t pepper

Bring water to boil, add lentils cover and cook on low for 45 min and drain.

Preheat oven to 350°. Spray or lightly oil 4x8 loaf pan.

Combine all ingredients in a large bowl. Mix well. Place in prepared pan and press down firmly.

Bake uncovered 45 min. Let stand 10 minutes before serving...can be inverted onto a platter and sliced.

-----------------

Sicilian Lentil Pasta Sauce

2 Tbs olive oil, 1 c chopped onion; 2 c sliced mushroom (I use cremini); 3 cloves garlic finely chopped; 1 c (7 1/2 oz) uncooked lentils; 3 c water; 1 8-oz cans tomato sauce; 1 6-oz can tomato paste; 1/2 c. water more or less as needed to adjust sauce thickness

Heat oil in large saucepan over med heat. Add onions, mushrooms and garlic and cook until tender about 5 min. Add lentils and 3 c water. Bring to a boil, stirring occasionally, reduce to low, cover, simmer for 40 min. Add rest of ingredients, bring to a boil, cover and cook 20 min stirring occasionally. Add more water if it's too thick for you.

Serve over pasta or rice.

I usually add 1-2 sliced zucchini to the pot to add more veggies.

Cawaps, that peanut stew sounds fab. For more protein balance you could add beans (I would add kidney beans or black or cannellini beans) or sprinkle with sunflower or ground sesame seeds. Also could be topped with goat cheese.

Speaking of sweet potatoes, one of our vegetarian rotation meals is a Morningstar Farms black bean burger, sweet potato salad and coleslaw. You can make your own black bean burger but we are dead lazy. My sweet potato salad is a recipe from Bobby Flay. You could add corn to it too.https://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potato-and-scallion-salad-recipe4-2269105

For coleslaw we mostly use jarred coleslaw dressing already made.

Annie, that lentil nut loaf sounds good... I will have to try this and adapt it to the fact that I can't really eat most tree nuts. I'll let you know how it goes...

I, too, love Rancho Gordo beans. You would never think they could be so different than the beans generally sold in stores, but they really are. Much tastier and creamier. And so many varieties!

For Cinco de Mayo, when I had 4 vegetarians as guests, I made a huge pot of vegetarian chili - 3 types of beans, tomato sauce, onion, celery, winter squash -- and all the proper chili seasonings, with a optional toppings of Cholula hot sauce, cilantro, sour cream, and shredded cheddar for those who wanted. It was well-received, with a pair of dedicated omnivores (the wife used to call vegetables "what food eats") taking home a batch after.

(There was also a taco bar where people could be as vegetarian or carnivorous as they wanted, but people mostly loaded up on the chili... other than the one guy who can't eat much beans.)

Other great vegetarian meals: Eggplant pizzas. Slice them about 3/4 inch thick, top with seasoned tomato sauce (I season it myself), melty or stringy cheese, and any veggie toppings (ie mushrooms) that suit your fancy. I do steam them before topping, then bake them for 20 minutes at 350.

Amusingly enough, I find two super large artichokes and a tangy salad dressing is a complete dinner. Even though one only eats the base of the leaves and the heart. Perhaps this is because it takes long enough to get through this and eat that the satiety cues in the body kick in! (Tangy salad dressing when I was a kid was Catalina, but that recipe got ruined in the 80's with extra sugar - so now I make my own or I use Annie's Balsamic Vinaigrette which is tangy enough for me and has an ingredient list I don't cringe reading.)

I have bought several vegetarian and vegan cookbooks, but I find that for me the tastiest vegetarian food comes from cultures where they've had generations of time to develop the cuisine... DLM2000 indicates such foods may be a hard sell for her hubby, but I can definitely dine out at any good Indian restaurant for 3 or 4 days in a row and never miss meat.

Another dish I really enjoy is breakfast burritos - scrambled eggs, refried beans or black beans, greens, tomatoes, cheese, salsa...

Here's one recipe:

https://www.foodnetwork.com/recipes/ellie-krieger/breakfast-burrito-recipe-1953146

Could be made a bit lighter with greek yoghurt instead of sour cream, light on the cheese, etc.

Artemis, I love artichokes. It's the one food where there's more left on your plate after you've eaten it than before.

If you can find it, there is a company called Quorn that makes meat replacement products that do not include soy. I find many of their products to be very flavorful, and my vegan friends often use them for their dinner parties.

I would try to do some meatless, but also look at ways to use less meat. A little bacon or sausage takes things out of the vegetarian category, but can give a lot of flavor and may make things more satisfying for your DH. That also helps lighten them for you. One example is the gnocchi recipe below. We enjoy it as is, but I knew my son would want more -- and we also needed to stretch it a bit when he was home. I keep cooked crumbled turkey Italian sausage in the freezer for pizza. I threw a couple handfuls in at the end -- I'm sure not more than half a pound, for 4 servings. That's less meat rather than meatless. A lot of soups, salads, pastas or noodle dishes, fried rice, etc. use meat for flavor and protein without making it the whole entree. That might help you in yourr quest.

We do some things that I don't necessarily have recipes for -- or perhaps we started with an idea from a recipe and have just made our own semi-winging it. We have made wonderful frittatas using a combination of veggies from our CSA box, often using up odds and ends - some red potatoes (not a lot), an ear of corn, red and/or green bell pepper, mushrooms, onion, broccoli or green beans, zucchini and/or yellow squash, some cheese (again, not a lot -- it's not a cheese heavy dish) and eggs. Peanut or sesame noodles are a great way to add any veggies (and a protein -- chicken and shrimp go really well). I make up soups and salads without recipes too. If you have fresh produce, it isn't hard to throw something together that tastes really good. Trust the hankering you have for something different and give it a go -- at least once or twice. You may surprise yourself.

This gnocchi is wonderful and satisfying as is, but we also make it with some turkey Italian sausage when my son is home. We use brown mushrooms --

Gnocchi W/ Garlic, Spinach, Mushroom & Grape Tomatoes

1/4 cup butter ( more or less)

1/2 teaspoon olive oil

3 cloves garlic, minced

1 -2 minced shallot

1 1/2 cups halved grape tomatoes

1 1/2 cups cremini mushrooms, sliced

1 1/2 cups fresh Baby Spinach ( frozen spinach works, but squeeze water out)

1 teaspoon thyme

kosher salt

pepper

1/4 cup fresh grated parmesan cheese

10 ounces gnocchi, cooked according to directions

1. Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted. 2. Add garlic and shallots. 3. Cook 1-2 minutes, until soft. 4. Add cherry tomatoes and kosher salt to taste. 5. Cook 8 minutes on low heat covered, until soft. 6. Add mushrooms and 1 tbsp of butter. 7. Cover and cook for 5 minutes. 8. Add baby spinach and thyme. 9. Cook low for 5-8 more minutes. 10. Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. 11. Add pepper. 12. Turn off heat, add Parmesan and hot cooked gnocchi.

This one is another favorite of mine.

Athenian Stuffed
Potatoes
From the CL Cookbook

4 (8 oz) baking potatoes
1 6 oz jar marinated artichoke hearts,
undrained
2 tsp olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tomato, diced
2 garlic cloves, minced
1 cup (4 oz) crumbled feta
2 T minced kalamata olives
1 tsp dried oregano

Preheat oven to 375. Wrap potatoes in foil and
one hour or until tender (or cook in microwave).

Drain artichoke hearts over a bowl, reserving
1 T marinade. Chop artichokes.

Heat oil inn a large skillet over med-high
heat Add onions, pepper, tomato and garlic. Saute about 8 min. Add artichokes
and reserved marinade, cheese, olives, and oregano. Saute 1 minute or until
thoroughly heated.

Unwrap potatoes, Cut each open, fluff pulp
with a fork. Spoon about 1 cup mixture into center of each potato.

Leftover filling can be
used with diced chicken or shrimp, pasta and possibly some additional veggies [B1] (summer squash, zucchini or spinach if
desired) to make a second meal.

Hope that at least gives you some ideas.

I make the same gnocci recipe but add cannellini beans for more protein. I also more often use kale than spinach or chard, since that's the green I like the best.

artemis you hit it on the head about being a hard sell - I'd try and probably love all of these ideas/recipes but I'm not only dealing with a meat eater, he's a picky eater, too. I focus on his other wonderful qualities, which are many! but exploring new foods with me is not one of them. sigh. The list of what he won't eat is long and includes many of the things mentioned above - artichokes, lentils, asparagus, eggplant, avocado, tomatoes (he'll eat cooked in sauce but not raw), swordfish/tuna (he doesn't like the texture but loves salmon, grouper, sole...), no shellfish other than shrimp (no lobster, scallops, mussels sob!) - I can't remember the last time I had an artichoke because really - who makes that just for themselves when the person sitting across from you isn't eating one?! He'll eat limited amounts of spinach or mushrooms if they are not stand-alones and chopped fine/mixed with other things. I can tell him dinner is turkey sandwich on sourdough and he's perfectly happy so in some ways he's easy to please. In absolute rebellion, I think, both of my boys are adventurous eaters and extremely good cooks, as is my DIL. I love it when they visit - we spend most of the time talking about, shopping for and preparing meals that DH barely touches - they won't give in to his pickiness. He fends for himself a lot with cheese and crackers or sandwiches.

Bestyears those enchiladas sound wonderful - do you have a preferred enchilada sauce?

Rita I would love to try the Mujadara just to see if I could get him on board - sounds delicious to me. Not sure what you mean about trying it with light spice though - there are none in the recipe - what would be used besides cumin?

CindyMac I had to look up the Rancho Gordo beans and there is a store in Asheville that carries them - now I want to try them.

Lucille burritos are a staple for us, with or without meat as is pizza. I tend not to make eggs for dinner because he eats them for breakfast most days but once in a while will make a fritatta.

cawaps I'm going to try that peanut stew, add some black beans as pinkmountain suggested and go easy on the ginger.

Annie what is the texture of the lentil loaf? Is it dense?

I have to go back through and look at all the suggestions again - thanks all.

Nothing to add at the moment....have to give it some thought. However, I had to laugh at this comment:

“I can't remember the last time I had an artichoke because really - who makes that just for themselves when the person sitting across from you isn't eating one?”

Dh is a native Californian and loves to steam artichokes as he grew up eating them. As a native East Coaster, I never had them until I was an adult, with him. I’d had artichoke hearts in various dishes, but never a steamed artichoke. I prefer to eat artichoke hearts, so every once in a while, usually if dh has been the one to grocery shop, he will pick up an artichoke and steam it for himself, usually when we are having a special meal, like surf and turf on New Year’s. So, there’s your answer....my husband is that guy who makes one just for himself. It’s really no big effort.

Why deprive yourself just because your dh doesn’t like them? I’m allergic to scallops (just scallops) but dh loves them. He normally will order them when we eat out, but maybe once a year he will grill them for himself and grill me something different.

I thought the recipe suggested optional cayenne for the mujadara. Teaches me for cutting and pasting in a hurry.

If you do the peanut stew for your husband, you might also want to omit or reduce the cloves. Cloves aren't usually used in Western savory cooking, so they lend as much an exotic note as the ginger. I thickened up my latest batch by shredding some of the carrots and sweet potato, but I thought about pureeing some chickpeas instead (along the idea of Pinkmountain's bean suggestion). There are other versions of peanut (or groundnut) stew online that you might want to look to for ideas; this one is a Weight Watchers recipe, and uses a vast quantity of spinach to bulk it up and reduce the calories. Just wanted to note that, since it sounds like spinach is not one of your husbands favorite things.

Even people who don't eat fish will eat these salmon cakes:

I use more cumin and hot sauce. I like to put the parsley in first because that way you know it’s mixed together well enough when you start seeing parsley on top. Put everything into a bowl. Make sure the sweet potato isn’t hot so it doesn’t cook the egg, or keep the egg away from it in the bowl when you add the ingredients. Squish together with your hands and use a 1/3 cup measure, well-packed to make patties. Chill them at least an hour before cooking. Pan fry in a little oil or ghee, about four minutes each side.

• 1 large sweet potato (about 10-ounces), cooked and mashed (you can do this way before)
• 1/3 cup almond meal (I just whiz some almonds in the food processor)
• 1/3 cup packed finely chopped parsley
• 1 small/medium finely chopped onion
• 1 Tablespoon fresh squeezed lemon juice
• 1/2 to 1 Tablespoon hot sauce
• 1/2 Tablespoon kosher salt
• 1 teaspoon cumin
• 1 1/4 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 1 14.75-ounce can Wild Alaskan Pink Salmon or fresh equivalent (If you use the canned, remove bones and skin)

This is based on a recipe from everydaymaven.com, but she uses too little seasoning.

Incidentally, you'd be surprised what eating what you like can do to make a non-eater curious. Try it sometime with the artichoke.

I make stir fries started with ground turkey cooked til well browned then chili garlic sauce, peanut butter, soy sauce, and sesame oil added. Remove to plate.

Add a chopped onion, chopped red pepper, a head of chopped bok choy and whatever vegetables you like. Cook til done and add a bit more soy and rice vinegar. Add the meat back in and then stir in some cooked rice noodles. As little or much as you want. I usually make this very vegetable heavy and don't have a recipe just a technique. You can make it with no meat, but even a small amount helps satisfy.

lukkiirish -thanks for sharing that veggie fajita recipe -making it tonight! Also, in answer to a question posted, yes, in fact I used flour tortillas for the spinach enchilada recipe.

I am definitely making that gnocci recipe. I have a package of wild garlic gnocci from Aldi. I picked it up, but really had no idea what to do with it. Now I know!

Two of my carnivore husband's favorite vegetarian meals were Spanikopita (but you said spinach is not a fave) and this vegetarian Phad Thai from Moosewood. It's really easy and so good!

https://www.keyingredient.com/recipes/117942/moosewood-pad-thai-vegetarian/

(you can use egg whites only, or egg beaters, or just one egg and 4 or 5 whites instead of 4 eggs if you want to limit the cholesterol).

You’re welcome, I hope it turns out well! The combination of spices that it uses was too much volume wise for us, so I split it into two and saved the 2nd portion for the next time. It smells heavenly!!!

The lentil loaf is very much like a regular meat loaf except it's slightly more likely to crumble than a real meat loaf...that's why it's important to let it sit for a few minutes before slicing. I put ketchup on it like I do a regular meat loaf and it tastes very much the same.

This is a great thread. Thank you for stating it. So many new meals to try.

How about quiche?

" I'm in the eat most anything camp in terms of ethnic flavors, DH not so much however he does love Asian dishes".

We often grill chicken breast or a lean meat then serve it the next night in a stir fry recipe. It really can be tailored to the vegetables you/DH like and there is no need to serve rice if you don't want the carbs.

gagh! I am having so much trouble with this site! Posted a new thread early yesterday morning that still hasn't shown up here. This new question tags onto this thread well so hopefully you'll all see it.

We have friends coming for brunch on Sunday. They're vegetarian (that's part of the reason I'm looking for more meatless meals because it seems the majority of people we are meeting here don't eat it) but it gets more complicated. He can't eat mushrooms, she can't eat spinach. I was thinking standard quiche till I learned that. If this was just us I'd wing it with ingredients but would prefer some combo that the foodies here have used successfully. Keeping it simple with fresh fruit and quiche or I'm totally open to other suggestions besides quiche.

Many vegetarians don't eat eggs so quiche might be out anyway. If they do eat eggs, what about a make your own breakfast burrito bar plus fruit? Might not be worth the effort for a few guests but it would solve the food preferences issue.

d-gw I did ask them about eggs and cheese so we're ok there - now-a-days you have to ask about everything - meat, cheese, shellfish, white flour, mushrooms, dairy, nuts, pets, perfume - just kidding on the last one I don't wear perfume! But I like your idea of the burrito bar. As of 5 minutes ago it looks like we have 2 other guests and they are die hard carnivores. Or I could do 2 different quiches. Or?

Bunnyfoof, just getting back to this thread. I like Marcella, Cassoulet, and Cranberry. Haven't tried any others yet. You're lucky to have a store nearby. Shipping isn't cheap.

Burrito bar. Add shredded beef or pulled pork for the carnivores.

When we have a mix of eaters...I do an "appetizer bar". Something for everyone. A lot of stuff I can make ahead.

This thread is making me so hungry :)

You can do a savory bread pudding as an entree or a side dish. I like it with mushrooms, but onions and fennel would make a good addition. I just looked at recipes I have saved for ideas -- I knew mushrooms and spinach were in at least a couple, but I found corn and chipotle; onion; butternut squash and parmesan -- and a number of breakfast and dessert versions. And it's the kind of thing you can easily vary to suit your tastes and needs. Let me know if you need one of those recipes.

The onion and fennel reminded me of a risotto I had recently -- that can be a good vegetarian entree, though not something I'd usually think of for brunch.

I'm a vegetarian and I am constantly trying out recipes. I can't promise your husband will love them, but maybe you can judge from ingredients if he might. These are some hearty / filling recipes I love.

101Cookbooks

Coconut Red Lentil Soup

Tempeh Curry - I like to do roasted cauliflower and potatoes instead of just potatoes

Double Broccoli Quinoa

Almost Cheeseless Pasta Casserole

Spinach Rice Gratin

Zucchini Ricotta Savory Cheesecake

Smitten Kitchen

Huevos Rancheros

Acorn Squash Quesadillas and Tomatillo Salsa

Warm Butternut Squash and Chickpea Salad

Other

Pad Thai Brown Rice Noodles - I make brown rice noodle, broccoli and tofu pad thai adapted from the recipe on the back of this box. I often lazily use pre-made sauce (Sisters Pantry Peanut Sauce) to make it quickly on a weeknight.

Roasted Sweet Potato Black Bean Quinoa Salad - I add avocado

Breakfast Burritos - Just cook up scrambled eggs and wrap in tortillas with with cheese, avocado, olives, salsa, etc.

Chili - Vegetarian chili is very hearty. The recipe I use is from a backpacking recipe book, but I'm sure you can either find or concoct something delicious.

My apologies - I'm not getting notification on new posts to this thread and missed the last few. For the brunch tomorrow I'm keeping it simple with puff pastry quiche - one with bacon and one without for our friends - fruit, coffee and call it done. But I'm really looking forward to trying some of the recipes from all of you. Something must be clicking in DH's brain because he's starting to ask questions about meatless meals! A little seed was planted and is taking root - the same way I used to do with my boys. Some things never change!

I've managed to get my DH off red meat and onto a more vegetarian diet by weaning him off the red meat with chicken. I started making more and more dishes with chicken and eventually have been able to stop using the chicken more and more.

Both my sons-in-law are vegetarian so I make lots of burritos and pasta dishes when they are over for dinner. That way my younger daughter, who is a carnivore, can enjoy the meals without thinking she's being served only veggies.

Good old fashioned tomato pie! Here's a link to a great recipe for it. This one has bacon in it but you can leave it out. There's a few versions of tomato pie this is a true southern one.

http://www.deepsouthdish.com/2012/09/classic-southern-tomato-pie.html?m=1