Three Vegetarian Dishes

If you’re looking for ideas on how to reduce your grocery bill, take a look at your meat bill. Americans eat more meat now than in any other time in history. Vegetable and grain based dishes are the tradition rule, even on ranches and farms. If you want to lower your grocery bill and eat more healthy fruits like vegetables and grains. Try introducing more vegetarian dishes to your family’s meals.

Chickpea Spread

Wonderful, low fat alternative to peanut butter.



  • 1 t. canola oil
  • 2 garlic cloves, crushed
  • 2 t. curry powder
  • 1/4 t. red pepper flakes
  • 1 can (16 oz) chickpeas
  • 1 T. lemon juice
  • 1/2 t. onion powder

Mash the chickpeas or process with a food processor. Stir in the rest of the ingredients. Chill. Spread on bread, pita bread, or crackers. Good with tomatoes and bean sprouts.

Eggplant Parmesan

Stop wasting your money on the frozen variety. This is fresh and easy to make.

Eggplant Parmesan


  • 2 eggplants, cut into 1/2 inch slices
  • 2 eggs
  • 2 c. bread crumbs
  • 1/2 c. grated romano cheese
  • 2 garlic cloves, crushed
  • 1 T. dried basil
  • 1 can (32 oz) spaghetti sauce
  • 1 c. ricotta cheese (or drained cottage cheese)
  • 2 c. grated mozzarella cheese

Mix together the bread crumbs, romano cheese, garlic, and basil and pour into a flat dish. Beat the eggs and pour into another flat dish. Dip the eggplant in the egg and then in the bread crumb mixture, coat both sides. Bake the eggplant for about 20 minutes for each side in a greased baking sheet. Spread half of the sauce in the bottom of an 8X12 baking dish. Layer half of the eggplant on top of the sauce, top with all of the ricotta, top with 1 1/2 c. mozzarella, top with the rest of the eggplant, cover with the rest of the sauce, sprinkle with the rest of the crumb mixture and top with the last of the mozzarella. Bake at 350 deg for 25-30 minutes.

Cheesy Risotto

Filling and easy to make.


  • 2 cans (14 oz) chicken broth
  • 2 c. onions, chopped
  • 4 garlic cloves, crushed
  • 1 T. olive oil
  • 1 1/2 c. short grained rice (arborio, for example)
  • 1/2 c. crumbled feta cheese
  • 1 T. dried chives
  • 1 T. dill

Heat the oil in a heavy pan and add the onions cloves, and saute for 5 minutes. Add the rice, and stir until coated. Heat the broth in a saucepan and add a cup of the broth to the rice mixture. Stir until the broth is absorbed. Keep adding broth until all of the liquid is absorbed. Sir in the feta, chives, and dill.

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