Zucchini Lasagna

1 lb ground sausage
4 small zucchini or 2 medium
1 (27oz)jar pasta sauce
4 oz mushrooms
1 (15oz)container ricotta
2 large eggs
1 TBSP dried parsely
1 C. parmesan cheese
1 C. monterey jack cheese
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preheat oven to 375 degrees
1. slice zucchini into long thin(1/8inch thick) strips.
2. brown sausage, add chopped mushrooms and pasta sauce. remove from heat.
3. beat the two eggs, and mix in ricotta cheese and parsley.
4. in 9 x 13 inch baking dish, create layers of sauce, zucchini, monterey jack, ricotta mix, and parmesan.
5. bake for 35 minutes. Let stand 10 minutes before serving.

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Shepherds Pie

1 lb Ground Beef
1 Med Onion, chopped
1/2 C canned diced tomatoes, or tomato sauce
1 C Beef Broth
1 TBSP dried parsley
1 tsp dried thyme
1 – 16oz bag frozen peas+carrots
mashed potatoes – 4servings
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1. Saute ground beef and onions until beef is browned.
2. drain grease, add tomato, broth, parsley and thyme. Let simmer for 10 minutes.
3. add peas and carrots, simmer 5 more minutes.
3. transfer to large baking dish. Cover with mashed potatoes.
4. Bake for 30-35 minutes at 375 degrees.

Taco Salad

well, this one is my wife’s recipe, but I thought I would toss it up here anyway. this is basically a taco casserole, and isn’t much more complicated than making traditional tacos.

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1 bag fritos
1 tomato( small- large depending on how much tomato you generally like on your tacos)
1 lb ground beef
taco seasoning(enough for the ground beef)
1/4-1/2 head lettuce
1 cup cheddar cheese

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1. crush fritos in bag and layer them at the bottom of a large rectangular casserole dish.
2. brown and season ground beef, then add as a layer above the chips
3. layer on lettuce, then diced tomatoes
4. top with cheese
5. bake at 350 degrees for 15 to 20 minutes

Crab Bake

ok, I made this a couple weeks ago for the first time, but I used too much mayo, and not enough cheese. so here is the updated version I made last night, with more cheese and less mayo, and I think it came out pretty good. One important note for this recipe though is the crab you use. 99% of imitation crab is NOT gluten free. The only imitation crab I have found that is gluten free is the Trans-Ocean- Crab Classic Chunk Style, and ONLY the Chunk style. the chunk style uses potato starch instead of wheat starch, all the other imitation crab in that brand and any other that I’ve found uses wheat starch. however, I have to mention, the crab classic crab does seem a bit sweeter than it should be.
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1/2 C. Mayo
16 oz. crab or gluten free imitation crab(read message above about imitation crab)
1/3 C. chopped carrots
1/3 C. chopped celery
1/3 C. chopped onions
4 C.(1 lb) shredded Mexican blend cheese (or you may use colby jack)
1/2 tsp. pepper
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1. preheat oven to 350 degrees
2. mix all ingredients in a medium mixing bowl, reserving about 1/2 cup cheese to sprinkle on top.
3. transfer contents to 1 1/2 or 2 quart baking dish(1 1/2 is almost too small)
4. top with reserved cheese
5. bake at 350 for 30 minutes