STUFFED ZUCCHINI (Sam’s Favourite)

  • 1 lb of extra lean ground beef or ground turkey
  • 1 to 1.5 cups COOKED basmati or jasmine rice (or whatever you usually use)
  • 3-4 med/large-ish zucchini (although I have done it with smaller so that each person gets their OWN whole zucchini – but they are harder to clean out)

Brown ground meat and season LIBERALLY with black pepper; drain put aside to cool a bit. Cut the top off each zucchini and scoop out the white (i put the insides through the food processor and then into the freezer to be added to future soups but otherwise you can toss the insides). Mix cooled rice in with the ground meat; I only use pepper to the season but you can use anything you have. Stuff the hollowed-out zucchini and place it in a large fry pan. Cover with crushed tomatoes or tomato sauce -leftover spaghetti sauce also works well. Cook over low heat for about 15 – 20 mins turning the zucchini’s regularly

Serve with some nice fresh Italian bread!

LAZY LASANGNE

This an easy, prepare- ahead delicious, nutritious dinner …can easily accommodate any number of guests

Ingredients:
ground beef
onion
chopped green and red pepper, celery, fresh garlic and diced zucchini: lightly sauteed
pasta of your choice: cooked, drained
mozzarella: shredded
parmesan to taste
pasta sauce of your choice: store-bought or homecooked

Brown ground beef and onion in skillet and drain. Use a white corning dish that has a lid or any other covered casserole-type baking dish.

Place :
layer sauce on the bottom of the dish
add a small layer of pasta
top with some mozzarella to lightly coat
a small sprinkle of parmesan
add veggie layer
Repeat process :
add sauce layer
add pasta layer
cheese layer
veggies

Repeat until casserole dish is 90% full

Top casserole with mozzarella and parmesan, cover with plastic wrap and place in the fridge until ready to bake in the oven
or cook right away.

Cooking instructions: bake at 350 F for up to 45 minutes covered if cold from the fridge
if room temperature adjust cooking time to 30 minutes

Remove lid and let top get bubbly and golden and melted. Serve with salad and or fresh bread

Enjoy !!!

Freezes well as a make-ahead meal !!

TURKEY LASAGNE

This is a simple lasagne recipe that I prefer to traditional lasagne, and my kids love it, too.

  • 1 medium onion
  • a few cloves of garlic (minced)
  • 1 pkg ground turkey
  • 3 or 4 turkey sausages (pork are fine too)
  • 1 can of plain hunts tomato sauce
  • 1 small can of diced tomatoes
  • 4 tbsp fresh basil
  • 1 tbsp oregano (dry)
  • salt and pepper to taste
  • mozzarella
  • parmesan or romano cheese
  • 9-12 lasagne noodles

 

Cook the onion. Add the turkey and sausage once the onion is soft. After the turkey and sausage are almost cooked add the garlic and cook a bit. Add oregano and half the basil, some salt and pepper too. Add the tomatoes and cook again for ten minutes. Add the tomato sauce and let simmer for half an hour or whatever you have time for! Add the rest of the fresh basil right at the end.

Now just assemble the lasagna. Put a little sauce in the bottom of the pan, add the first layer of noodles, the sauce, some parmesan to cover the sauce and a layer of mozzarella and so on and so on and so on! Typically I make three layers.

BIG BATCH O’ SPAGHETTI SAUCE

THANK YOU TO CANADIAN HOCKEY MOMS https://canadianhockeymoms.ca/

In the winter months, I like to cook this recipe almost every week as it makes enough to easily feed 8 to 10 people. I can make it on a Sunday, and have enough left for a quick supper later in the week. Doubled, this recipe is great to take to a team pot luck.

  •  1 lb of lean ground beef
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 2 stalks of celery
  • 1 large carrot
  • ½ zucchini
  • can of sliced mushrooms
  • 1 can of tomato juice
  • 1 can of diced tomatoes
  • Marjoram, basil, Italian seasoning, thyme (to taste)
  • Chilli flakes (add as many as you think you can handle, the first time try 1/2 a teaspoon)
  • A small handful of brown sugar

Dice vegetables. Add diced vegetables and beef to a large pot. Cook for approximately 5 minutes over medium-high heat. Add all spices to beef and vegetables, cover and cook approximately 15 minutes, stirring occasionally. Add tomato juice, tomatoes, mushrooms, chilli flakes, tomato paste, and brown sugar. Simmer for approximately 1 hour (covered). Simmer longer uncovered to thicken sauce if desired. Serve over pasta.

Double the recipe and increase the simmering time by 20 minutes for a super large team-feeding batch of sauce!

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