Take “Meatless Monday” up a notch.
Have you heard about Meatless Monday? It’s a movement to inspire you to not eat meat every Monday, with the idea of improving your health, saving you money, and helping the environment. While plain spaghetti with marinara sauce might fit the bill, meatless doesn’t have to mean boring. Serve a classy sweet potato gnocchi, savory squash casserole, and a dessert, and everyone might beg for it to be Meatless Monday on Wednesday, too.
Contributed by Paula Arrington – “I have tasted other yellow squash recipes, but I like the simplicity of this one. It’s forgiving because the ingredients don’t have to be exact.”
Makes 4-6 servings
2 pounds yellow squash, sliced
1 large onion, diced
½ teaspoon salt
½ cup water
¹⁄³ cup butter, melted
2 teaspoons sugar
salt and pepper to taste
2 eggs, beaten
½ sleeve saltine crackers, crushed
2 Tablespoons butter, cut into small pieces
Preheat oven to 400 degrees. Bring squash, onion, salt, and water to a simmer in a saucepan and cook until the squash is tender. If a little water is left in the pan, that’s okay. Add butter, sugar, additional salt, and pepper to the squash and mix well. Stir in two beaten eggs. Pour into a baking dish. Sprinkle top with saltine cracker crumbs and dot with butter. Bake 25-30 minutes, until crackers are lightly brown.
Zucchini can replace some or all of the yellow squash.
butter, eggs, onion, pepper, saltine crackers, sugar
Sweet Potato Gnocchi
Contributed by Kimberly Chapman – “My three little men love this recipe. Since it’s so simple and economical, I dare not refuse. This uncomplicated recipe is one that we make together.”
Makes 4-6 servings
1 ½ cup sweet potato puree (see kitchen tip)
1 teaspoon salt (plus more for boiling water)
1 ½ to 2 cups flour of choice, plus extra for forming
In a large bowl, combine the sweet potato puree and egg. Mix well. Stir in salt and pepper and 1 ½ cups flour. Using your hands, mix everything together until a smooth but dense dough forms. The dough should be slightly sticky, but not too much that it can’t be rolled into a log. If dough is too sticky, add 2 tablespoons of flour at a time.
Divide the dough into four sections. Roll each section on a lightly floured surface until about ½-inch thick. Cut the long, rolled out sections into 1-inch square “pillows.” Dust the pillows with just a little bit of flour to help prevent sticking. If you want the traditional gnocchi indentation, gently press the prongs of a fork into the pillows.
Bring a large pot of heavily salted water to a boil and add the gnocchi. Cook in batches if necessary. A minute after the gnocchi rises to the surface, they’re done. This only takes about 5 to 6 minutes. Drain and serve with white or red pasta sauce.
To make sweet potato puree, bake 3-4 medium-sized sweet potatoes in a 400 degree oven for about 45 minutes, or until soft. Discard the skins and puree the flesh until completely smooth.
egg, flour, pepper, salt
pasta sauce, sweet potatoes
Contributed by Joy Garrett – “This decadent confection was a hit the first time we made it, both because of its simplicity and the delicious result. It remains a
favorite with family and friends.”
Makes 4-6 servings
1 cup sugar
1 cup self-rising flour
3 tablespoons cocoa powder
1 cup buttermilk
1 stick margarine or butter, melted and cooled
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine dry ingredients, then make a well in the center and add all liquid ingredients. Grease an 8-inch square pan. Pour batter in pan. Bake 30 minutes or until a toothpick inserted in the middle comes out clean. Serve with a scoop of your favorite flavor of ice cream.
To substitute all-purpose for self-rising flour, add 1 ½ teaspoon baking powder and ½ teaspoon salt to 1 cup all-purpose flour.
cocoa powder, egg, margarine, self-rising flour, sugar, vanilla
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