need some fast and easy recipes for a teen?

I need some fast and easy vegetarian recipes.I would appreciate if I could get all the ingredients at a regular supermarket.I live in phila
also maybe some websites.that would be good too.THANKS=)

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7 Responses to “need some fast and easy recipes for a teen?”

  1. shane c said:

    4 boneless skinless chicken breasts (or 2 boneless, skinless breasts)
    2/3 cup barbecue sauce, any flavor
    1/3 cup honey

    Brown chicken breasts in butter (or PAM) for approx. 5 min. each side,
    pour honey-BBQ mixture over chicken, cover and simmer for 45 min. on
    medium heat, baste periodically, remove cover during last 5 min. to
    thicken sauce.

    I serve this with either plain rice done in a rice cooker or with
    Pasta Roni Parmesan Angel Hair Pasta. Enjoy!

  2. Pusspuss Geroux said:

    A couple cups of cooked brown rice a pkg or 2 of chopped spinach… a tub of feta cheese a few crushed garlic cloves and an egg….Mix it all up and fry it in olive oil…serve hot with tzatziki sauce…OH YUM!

  3. yowza said:

    Corn and Black Bean Quesadillas with Pepper Jack Cheese

    Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

    Makes 2 folded 8-inch Quesadillas

    1/3cup frozen corn kernels , thawed
    2teaspoons vegetable oil , plus more for brushing tortillas
    1/3cup medium red onion
    1teaspoon minced garlic
    1/2teaspoon chili powder
    1/3cup black beans (canned)
    2teaspoons lime juice
    kosher salt
    2plain flour tortillas , eight-inch
    2/3cup Pepper Jack cheese (3 ounces)
    1tablespoon minced pickled jalapeƱos (optional)

    1. Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; tranfer corn to medium bowl. Heat 2 teaspoons vegetable oil in now-empty skillet over medium heat until shimmering; add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minutes; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.

    2. Wipe out skillet with paper towels and return pan to medium heat until hot, about 2 minutes. Place 1 tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 to 2 minutes longer. Slip tortilla onto cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeƱos, if using, over half of tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush surface generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

    3. Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer quesadillas to cutting board; cool about 3 minutes, halve each quesadilla, and serve.

  4. buggerhead said:

    the teen vegetarian has to get into the habit of including beans, tofu, lentils, nuts and other meat alternatives along with lots of nutrient-rich veggies into their diet. Often, a teen vegetarian that has a properly balanced diet is getting way more fiber, vitamin C and other essential nutrients than the average teen omnivore (someone who eats both meat and plant-based foods).

    Avocado Salad
    4 tablespoons honey
    1 tablespoon(s) lemon juice
    1 tablespoon(s) finely chopped cilantro leaves
    salt and freshly ground pepper to taste
    2 big ripe avocado(s) peeled and sliced
    1 big red bell pepper(s)
    1 big cucumber(s)
    2 big tomato(es)
    1 cup(s) corn kernels cooked

    In a bowl mix the honey, lemon juice, cilantro leaves, salt and pepper to make the dressing for the salad.
    Cut the red bell pepper(s), cucumber(s) and tomato(es) into long thin strips.
    In a big salad bowl, toss the vegetables, avocado slices, corn and the dressing with a light hand. Refrigerate.
    TIPS:

    It is important that the avocados be very ripe and soft.
    Always refrigerate a salad to chill well before serving.

  5. libbyami said:

    this is a great vegan website, this link will take you directly to all the recipe categories
    http://vegweb.com/index.php?PHPSESSID=a7ef897e865fcd1a4429ff8a4a378d39&action=recipes

    Simple & Delicious Pizza Flatbread

    Ingredients (use vegan versions):

    Lavash bread
    plain, canned tomato sauce
    Dragonflys Dry, Bulk Uncheese Mix (on this site)
    fresh garlic
    oregano
    black pepper

    Directions:

    Preheat oven to 400F. Line the bottom of a baking dish with Lavash bread. Drizzle some olive oil on the bread and spread it about evenly.

    Next, pour the tomato sauce over the bread and spread it about evenly as well. Sprinkle some oregano liberally over the sauce. You can also add other spices here, like black pepper or red pepper flakes. I also like to add a little garlic powder.

    Make up a batch of Dragonflys Bulk, Dry Uncheese. While it is cooking, add a few cloves of fresh garlic to the cheese mix using a garlic press. When it is done, spread the uncheese mix over your Lavash in the baking pan. Stick it in the oven and bake for about 7 minutes.

    Enjoy!

    Serves: 1-4, depending on hunger

    Dragonflys Bulk, Dry Uncheese Mix

    Ingredients (use vegan versions):

    3 cups raw, organic cashew pieces
    2 cups either Red Star or Vegetarian Support, nutritional yeast
    3 Tblsp seasoning salt
    3 Tblsp garlic powder (NOT garlic salt)
    3 Tblsp of onion powder (NOT onion salt)
    8 Tblsp of arrowroot powder. Can use cornstarch, but it is not stringy like arrowroot.

    Directions:

    Using a VERY dry blender, blend the nuts till they are very fine. Then, blend in batches of about 1 cup and then mix in a dry container.

    You can keep this tightly covered in the frig for about 6 weeks. To make up, add one heaping 1/2 cup of mix to 1 cup of water and stir over heat till thickened.

    Use less water and add salsa for queso dip. Pour over hot veggies and/or pasta. Spread on vegan bread and toast for grilled uncheeses…or look up my enchilada recipe and use it that way.

    Serves: many!

  6. Tara C said:

    I am not a vegetarian, but it seems that I know a whole bunch of them. So I generally will make food that you can easily add meat to for those who need the protein.

    I make a lo mein (very unauthentic) that everyone in my house likes. It’s a piece of cake and you can flavour it any way you like. In pot mix together enough water to cook your pasta and 1 qt. of veggie stock (although you could use pure water), 2 smashed pieces of peeled ginger. Let this come to a roaring boil until you can smell the ginger in your house strongly. Then add angel hair pasta (barilla has a fortified pasta you may want to consider – she may get an iron deficiency if this is new) and cook until it’s almost done. While this is cooking cook your veggies. I generally use sprouts, cole slaw mix (without the sauce of course), mushrooms, and garlic for the veggie mix. If she likes tofu you can add some tofu to this. I sautee thise until they are just cooked on a high heat with salt, pepper, a little hot pepper flakes. Once they are done I add 1 cup of water with 1/4 c. of soy sauce with 1 tbsp. of cornstarch. Then mix in the pasta with about 1 tbsp. of sesame oil. For the meat eaters you can top it with any meat or seafood that you have lightly sauteed in garlic and olive oil.

    I really dislike all of those boca burgers and such, but this one is pretty good. Make a taco salad. Instead of using ground meat, use boca crumbles. Cook the crumbles in a taco seasoning mix you buy at the supermarket. Top a tossed salad with the cooked meat, taco cheese, salsa, sour cream and top with crumbled corn chips. You can add more to this as well, I like to top mine with olives, avacado, and fresh cilantro and make it mix it all together until it looks really nasty : )

    Another thing to make is a ziti that I make like lasagna. I can’t stand making lasagna, it takes too long with all that layering, etc. This recipe makes a ton, but the leftovers are really good. I use 1 whole box of ziti, 1 large bottle of sauce, 1 large container of ricotta cheese and 1 large bag of mozz. cheese. Cook the pasta until it’s almost done. Drain, but do not rinse. Toss the pasta with half of the sauce. Then layer this like you would lasagna. Make half of the pan with well drained frozen spinach and half with meat.

    And don’t forget quiche. It’s great for every meal. I buy my pie crust from the frozen food section, but if your inclined go ahead. This is my basic filling recipe.

    3 eggs, beaten
    1 1/2 cups milk
    1/4 teaspoon salt
    1 1/2 cups shredded Swiss cheese
    1 tablespoon all-purpose flour

    Mix this up. My supermarket doesn’t carry shredded swiss anymore so I cut up a brick of swiss pop it in the food processor and let it get into relatively small pieces and then add the rest of the ingredients. If you have shredded cheddar you can just mix it in a bowl.

    Follow the directions on your pie crust for pre cooking the crust. It needs this or the crust gets soggy. Once it’s filled you bake it at 325 for about 45 minutes. Fill it with any type of veggies you like. Just make sure they are fully cooked first, no extra water needs to be in there and fully cooled.

    Also portobello burgers. Just grill or broil her a portobello mushroom brushed with olive oil salt and pepper the same you would with a burger, then make the meat eaters a burger.

    I will stop now ; )

  7. zoomny said:

    Crispy Chickpea Pita
    3 tablespoons olive oil
    2 15.5-ounce cans chickpeas, rinsed and drained
    3 tablespoons fresh lemon juice
    1/4 cup fresh flat-leaf parsley, roughly chopped, plus 1/2 cup whole parsley leaves
    3/4 teaspoon kosher salt
    1/2 teaspoon black pepper
    4 plum tomatoes, diced
    4 pitas or pieces flat bread, warmed
    1 8-ounce container hummus
    1 small red onion, thinly sliced
    1 teaspoon hot sauce (such as Tabasco)
    1/2 cup plain yogurt
    1 lemon, cut into wedges

    Heat 2 tablespoons of the oil in a medium skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until slightly browned, about 5 minutes. Remove from heat. Add the lemon juice, chopped parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and toss.

    In a small bowl, combine the whole parsley leaves, tomatoes, and the remaining oil, salt, and pepper.

    Divide the warm pitas or flat bread among individual plates and spread with the hummus. Top with the chickpeas, onion, and hot sauce.

    This is a good website for recipes:
    http://www.homebasics.com/index.cfm?hb_value=meals&type=search




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