Ingredients:
1 lb. lasagna noodles, cooked
1 small onion, diced
3 cloves of garlic, diced
6 oz. mushrooms, chopped
1 cup of frozen spinach (defrosted)
39 oz. marinara sauce (1 and half jars)
1.5 lb. ground beef
Directions:
Saute onions and garlic in large pot until tender. Add in mushrooms and cook until tender. Add in spinach and cook until soft. Set aside. Cook ground beef until no longer pink. Add in marinara sauce, combine well. Add mushroom spinach mixture to beef and mix well. Stir in cooked lasagna noodles and combine with the meat mixture. Serve layered noodles and meat mixture with chopped parsley. (I did this by taking one long lasagna noodle and layering it on a plate. If you want you can add another noodle on top! You can also scoop extra meat sauce on top of the noodles!)
Ingredients:
1 lb. ground beef
2 cloves garlic, crushed
8 oz. sliced mushrooms
1 onion, diced
1/2 tsp. montreal steak seasoning
1/2 tsp. garlic powder
1/2 tsp. salt
2 10.5oz cans of condensed mushroom soup
Directions:
Saute onions until tender. Add mushrooms and cook until tender. Remove mushrooms and onions from pan. Add ground beef to the pan and cook until no longer pink. Add mushrooms and onions back to pan. Add mushroom soup to beef mixture and cook for several minutes until combined and heated through. Serve over egg noodles or baked sweet potatoes. (to bake the sweet potatoes, slice in half and place on foil lined baking sheet cut side down for about 40 minutes on 400′)
Ingredients:
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, diced
1 cup of frozen spinach
1 lb. ground beef
2 eggs
1/2 cup bread crumbs
1 tsp. salt
1 tsp. montreal steak seasoning
Directions:
Saute onion and garlic in oil until tender. Add spinach and saute until cooked through. Remove from heat and combine with beef in large mixing bowl. Add eggs, bread crumbs and spices to beef mixture. Using wet hands, form 1 inch balls using a tablespoon scooper. Place in oven on greased baking sheet on 400’ for 20 minutes until slightly browned. Once cooked, serve over quinoa or rice with Pomegranate Glaze. You can serve this as the main dish or as an appetizer by sticking a toothpick in each meatball and placing pomegranate glaze on the side for dipping.
Pomegranate Glaze:
1 cup pomegranate juice
1/4 cup brown sugar
1/4 cup balsamic vinegar
1 tsp. corn starch + 1 tsp. water
Bring ingredients to a boil then simmer and stir until a glaze forms and thickens. Serve over meatballs.
Ingredients:
1 large bunch of asparagus, steamed
1 lb. flank steak, or sandwich steak
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning (I use Mccormick Montreal Spice seasoning)
1 clove garlic, chopped
1 teaspoon minced ginger
Directions:
In a large ziplock bag mix together the oil with the soy sauce. Add the garlic, ginger
and steak seasoning. Place the steak in the bag. Marinate the meat for at least 20
minutes. Heat a grill pan or frying pan until very hot, (without oil.) When the pan is
hot, add the steak and brown on both sides. Let it rest for a few minutes before
cutting. Serve it sliced up thinly over steamed asparagus or in a fresh garden
salad.
These came about by accident, as I had leftover taco meat from dinner and decided to use them along with some ravioli dough that I had in the freezer. I have used both ravioli dough as well as wonton dough for this recipe and both came out great. The dough gets nice and crispy in the oven which makes these taste like real tacos!
Ingredients:
1/2 pound ground beef
1 package of taco seasoning
I package of frozen ravioli dough pre-cut into circles, defrosted OR 1 package of wonton wrappers
Directions:
Brown beef, then add taco seasoning. Cook for an additional 10-15. While the meat cooks, cut out circles of dough if using wonton wrappers and place onto slightly greased baking sheet. (If you are using ravioli dough that is pre cut into circles, place them on a slightly greased baking sheet.) Wet the dough with some water then place 1 tsp. of taco meat filling in center of each ravioli circle. Pinch the sides together, forming a triangle. If it won’t stick together, wet it again, this helps it stick together. Bake in oven on 350′ for 10 to 15 minutes until golden and slightly crispy. Serve them with all of your favorite taco toppings such as guacamole, salsa and shredded cabbage.
Ingredients for steak marinade:
1 lb. pepper steak, cut into small strips
1/4 cup of olive oil
1/4 tsp. cumin
1/4 tsp. chili powder
Ingredients for Filling:
1 onion, diced
3 cloves of garlic, diced
1 red pepper, diced
1 yellow pepper, diced
1 can of diced tomatoes (14.5oz) – reserve 1/2 cup of sauce on side
1 can of tomato sauce (15oz)
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. mexican pepper flakes
1 cup of chopped fresh cilantro
