Vegetarian Friendly-ish
Mostly meatless meals using eggs, beans, cheese, and vegetables. Not strictly vegetarian but easy to adapt by skipping optional meats.
Serves 4
4 recipes
89 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$68.45 combined ingredient estimate
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Breakfast · Day 1
Veggie Egg Scramble$16.30
Soft scrambled eggs with spinach, onion, and cheese.
Serves 3 · easy · 18 min
Ingredients & prices
- eggs $1.99
- spinach $1.49
- onion $1.25
- cheese $3.99
- butter $3.29
- pepper (optional) $4.29
How to prepare
About this recipe
Veggie Egg Scramble folds tender spinach and softened onion into soft scrambled eggs with melted cheese—a colorful, protein-rich breakfast. This breakfast recipe serves 3 and is rated easy difficulty. Plan about 8 minutes of prep and 10 minutes of cooking.
What you will need ready
- 6 eggs
- 2 cup spinach
- 0.5 onion
- 0.5 cup cheese
- 2 tbsp butter
- 0.25 tsp pepper (optional)
Step-by-step
1. Dice 0.5 onion into small pieces. Melt half the 2 tbsp butter in a skillet over medium; sauté onion 3–4 minutes until softened and lightly golden.
2. Add 2 cup spinach in handfuls, stirring until wilted, about 2 minutes. Transfer vegetables to a plate.
3. Whisk 6 eggs with a pinch of salt and 0.25 tsp pepper.
4. Melt remaining butter in the same pan over medium-low. Pour in eggs.
5. Scramble gently, pushing curds from edges to center, until mostly set but still glossy.
6. Return spinach and onion to the pan; fold through.
7. Remove from heat and stir in 0.5 cup cheese until melted.
8. Taste and adjust salt and pepper.
9. Serve immediately while eggs are soft and vegetables are warm.
10. Do not overcook—eggs continue setting off heat.
Serving
Serve with toast or tortillas. Refrigerate leftovers 1 day; reheat gently over low heat.
Cook tips
- Wilt spinach before eggs so water evaporates.
- Medium-low for creamy eggs.
- Squeeze excess water from spinach if it releases a lot.
- Fresh pepper at the end brightens flavor.
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Lunch · Day 2
Bean and Cheese Burrito$20.35
Hearty flour tortilla filled with seasoned beans and melted cheese.
Serves 4 · easy · 18 min
Ingredients & prices
- beans $1.00
- tortillas $2.59
- cheese $3.99
- salsa $4.99
- cumin $3.99
- chili powder (optional) $3.79
How to prepare
About this recipe
Bean and Cheese Burrito is a hearty handheld lunch: seasoned warm beans and melted cheese rolled in a soft flour tortilla with salsa. This mexican recipe serves 4 and is rated easy difficulty. Plan about 8 minutes of prep and 10 minutes of cooking.
What you will need ready
- 2 can beans
- 4 tortillas
- 1 cup cheese
- 0.5 cup salsa
- 1 tsp cumin
- 0.5 tsp chili powder (optional)
Step-by-step
1. Warm 2 can beans in a pan over medium with 1 tsp cumin and 0.5 tsp chili powder, stirring 3–4 minutes until fragrant.
2. Mash some beans against the pan for thicker filling; leave some whole.
3. Warm 4 tortillas 15–20 seconds per side until pliable.
4. Spoon beans down the center of each tortilla.
5. Sprinkle 1 cup cheese over hot beans so it begins to melt.
6. Add a spoonful of 0.5 cup salsa on top.
7. Fold sides in, roll tightly from bottom to top.
8. Optional: toast seam-side down in dry pan 1 minute per side.
9. Serve warm while cheese is melty.
10. Wrap extras in foil for lunch.
Serving
Serve with extra salsa. Refrigerate up to 3 days; reheat until hot throughout.
Cook tips
- Warm tortillas roll without cracking.
- Season beans while heating.
- Do not overfill.
- Adjust spices to taste.
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Dinner · Day 4
Baked Zucchini Parmesan$18.84
Breaded zucchini baked with marinara and melted cheese.
Serves 4 · medium · 40 min
Ingredients & prices
- zucchini $1.49
- breadcrumbs $5.99
- pasta sauce $2.49
- cheese $3.99
- oil $1.39
- paprika $3.49
How to prepare
About this recipe
Baked Zucchini Parmesan breaded zucchini rounds baked with marinara and melted cheese—a lighter Italian-style side or vegetarian main. This italian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 25 minutes of cooking.
What you will need ready
- 3 zucchini
- 1 cup breadcrumbs
- 2 cup pasta sauce
- 1 cup cheese
- 2 tbsp oil
- 1 tsp paprika
Step-by-step
1. Preheat oven to 425°F. Slice 3 zucchini into ½-inch rounds.
2. Mix 1 cup breadcrumbs with 1 tsp paprika and pinch of salt on a plate.
3. Brush zucchini lightly with 2 tbsp oil on both sides; press into breadcrumbs to coat.
4. Arrange on a greased sheet pan in a single layer.
5. Bake 15 minutes; flip and bake 10 more until golden.
6. Spoon 2 cup pasta sauce over each round.
7. Top with 1 cup cheese.
8. Bake 5 minutes until cheese melts and bubbles.
9. Rest 2 minutes before serving.
10. Serve hot with extra sauce if desired.
Serving
Serve as a side to pasta or chicken. Best fresh; reheat in oven to re-crisp.
Cook tips
- Single layer prevents steaming instead of browning.
- Pat zucchini dry if very wet.
- Do not skip flipping for even crunch.
- Use parchment for easier cleanup.
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Lunch · Day 6
Cheese Quesadilla Lunch$12.96
Crispy tortilla folded around melted cheese and salsa.
Serves 2 · easy · 13 min
Ingredients & prices
- tortillas $2.59
- cheese $3.99
- salsa $4.99
- oil (optional) $1.39
How to prepare
About this recipe
Cheese Quesadilla Lunch is a crispy skillet tortilla folded around melted cheese with salsa for dipping—ready in minutes. This mexican recipe serves 2 and is rated easy difficulty. Plan about 5 minutes of prep and 8 minutes of cooking.
What you will need ready
- 2 tortillas
- 1 cup cheese
- 0.25 cup salsa
- 1 tsp oil (optional)
Step-by-step
1. Heat a dry skillet over medium; brush lightly with 1 tsp oil if using.
2. Place one 2 tortillas in pan. Sprinkle half with half of 1 cup cheese.
3. Fold tortilla in half.
4. Cook 2–3 minutes until golden; flip and cook 2–3 minutes more.
5. Repeat with second tortilla and remaining cheese.
6. Rest 1 minute on cutting board.
7. Cut into wedges.
8. Serve with 0.25 cup salsa for dipping.
9. Eat while cheese is stretchy.
10. Keep heat medium to avoid burnt tortillas.
Serving
Serve with sour cream if available. Reheat in dry pan over medium.
Cook tips
- Medium heat crisps without burning.
- Shredded cheese melts evenly.
- Press gently while cooking.
- Do not overfill.