Recipe Round Up
First, I want to say thank you to everyone who read the blog Tuesday. I shared not because I wanted pity or for someone to feel bad, but to raise awareness that you never know what is going on inside someone's home. You never know what someone is living with or in. And often children are unaware of what is truly going on around them. So, please be an advocate, speak out and always be there for a friend in need.
And now, let's get down to what I am cooking this week!
I try to make at least 3 meals a week for our home. Between swim lessons and other obligations, 3 works for us. I also try to make things that cause leftovers so we have some lunches. So, here is what was on tap this week!
20 ounces zucchini (about 2 large) ends sliced off and discarded
1 pound extra lean ground beef (I use ground turkey)
15 ounces can tomato sauce or puree
1 cup finely chopped onion (about 1 small)
1 1/2 cups shredded mozzarella cheese
1/2 cup finely grated parmesan cheese
2 tablespoons olive oil
3 teaspoons dried oregano
2 teaspoons salt
1/4 teaspoon ground cayenne
Making the meat sauce:
Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
Add ground beef (or turkey) to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.
Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.
Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.
Assembling and baking the lasagna:
Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
Slice each zucchini along its length into 1/8 inch thick strips.
Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about 1/2 cup of mozzarella cheese on top of the meat sauce.
Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini.
Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.
2 cups cauliflower , raw, chopped fine - all liquid pressed out (I used frozen riced cauliflower)
2 tablespoons oil
2 cups chicken , cooked and diced
1/2 cup tomatoes with chilis
1/2 cup chicken stock , 0 carb
1/3 cup whole baby corn on the cob , canned (I left this out)
2 teaspoons chili powder
1 teaspoon cumin , ground
1/2 teaspoon garlic powder
1/2 teaspoon Mexican oregano (may substitute regular oregano)
2 cups Mexican blend cheese , grated
1/3 cup cilantro , chopped (I left this out)
Cook the chicken in the skillet.
Slice the baby corn into small slices. Set aside.
Press all of the liquid out of the cauliflower. (or just open the bag frozen and add to the pan)
Add the oil to a pan and heat it until it begins to shimmer.
Add the cauliflower and sauté for about 2 minutes.
Add the remaining ingredients except the cheese.
Cook, stirring, until most of the liquid has been absorbed and the cauliflower has taken on a reddish color.
Add about half the chopped cilantro and stir in well.
Stir in half the cheese and cook over low heat for about 1 minute.
Top with the remaining cheese and cover. Turn the burner off and let sit until the cheese has melted - about 2 minutes
Makes 11 Servings
Prep time: 5 Minutes
Cook time: 20 Minutes
1 lb Ground Beef (preferably grass fed beef) ( I used ground turkey)
1 Cup Chopped Onion
1 Cup bread crumbs
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 F and grease muffin pan
In a bowl combine ground beef (or turkey), chopped onion, egg, breadcrumbs, onion powder, garlic powder, Italian seasoning, salt, pepper and kneed together until well combined.
Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
Top each mini meat loaf with 1/2 tablespoon of Ketchup ( I skip this step and use hot sauce instead)
Bake for about 15 minutes