Quick, Healthy, Inexpensive Vegetarian Meals in Minutes

I gave up eating meat for Lent. As a new vegetarian, I realize just how challenging a special diet can be. I don't have anymore time to spend in the kitchen than I did when I was an omnivore. I still need quick meals. I don't want to spend extra money on special meal plans. Here are five quick, inexpensive vegetarian meals.

Speedy Gonzales Quesadillas: You will need shredded cheese (finely shredded mozzarella, Colby jack, and four cheese Mexican cheese work best) flour tortillas, chili powder, garlic (fresh, minced or garlic powder), minced onions, celery seed and salsa. Spray a frying pan with olive oil non-stick cooking spray. Lay a tortilla shell in the pan. Add cheese and season with chili powder, celery seed, garlic and onion. Place another tortilla over the first. Fry until golden brown. Using an over sized spatula, turn quesadilla and fry on the other side. Cut quesadilla into wedges with a pizza cutter and serve with salsa.

Presto Pesto Pizza: You will need a jar of pesto sauce, a pre-packaged pizza crust (Boboli, Mama Mia's), shredded cheese, fresh spinach, sliced mushrooms, onions and sliced tomatoes (omit any of these you do not like). Thinly spread pizza crust with pesto sauce. Arrange spinach, mushrooms, onions and tomatoes over pesto and sprinkle cheese over vegetables. Bake until heated and cheese is melted. Can heat in microwave.

Express Veggie Pasta: Cook pasta according to package. I prefer Barilla Picolini Bow tie pasta. Chop onion, green pepper, celery, cucumber, basil, black pepper and oregano. Add one can petite diced tomatoes, one cup finely shredded mozzarella, half cup shredded or grated Parmesan and several tablespoons of olive oil. Toss to mix. Add salt as desired.

Mad Dash Tuna Soup: Simmer over low heat, two cans tuna with juice, plain vanilla yogurt, fresh dill, one tablespoon olive oil and dash of balsamic vinegar. When heated, serve over toast and top with sprouts, chopped cucumbers or green pepper.

Herbed Omelet over Easy: Whip three eggs until frothy. Add a dash of milk, crushed rosemary, minced onion, garlic, pepper, salt and sage. Spray pan with non-stick olive oil spray. Pour in egg mixture into pan and cook on low, pulling cooked egg gently away from pan to flip. Fill omelet with choice of ingredients: cheese, mushrooms, green pepper or tomatoes.

For more healthy vegetarian recipes, visit me at www.greatfood4u.blogspot.com.