Until yesterday, I had never made stuffed zucchini. But I thought this was quite good. I have to give credit to Life's Little Zucchini Cookbook for the inspiration.
2 medium to large zucchinis
2 boxes of your favorite stuffing mix (I like chicken flavor)
1 lb of ground turkey or beef (I suppose pork might be good too.)
Brown the ground meat and drain. Preheat your oven to 350 degrees. Prepare your favorite stuffing mix according to package directions. Slice the zucchinis lengthwise and scoop out the white, fluffy seedy center.
Mix the meat and stuffing together. Pack into the spaces in the zucchini. Heap if you need to. Place the zucchinis on a sheet pan. Cover (tent) with aluminum foil if you prefer moister stuffing. Leave the foil off if you don't.
Bake for 45 minutes.
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Monday, July 19, 2010
Saturday, September 12, 2009
My version of Tater Tot Hotdish
So, whenever I want to make Tater Tot Casserole, I can never find a recipe that meets my husbands specs. So, I made it up as I went along.
1 package of imitation Tater Tots (32 oz)
1 lb ground beef, browned and drained (with a chopped onion if you like)
1 can sliced mushrooms (drained through the top of the can - leave a little wet)
1 can cream of mushroom soup
1 quart (or two cans) of green beans (mostly drained)
Mix browned ground beef, mushrooms and soup.
Add about 2/3 of the bag of Tater Tots to the bottom of a 9 x 9 x 4 baking dish (I use a high-sided casserole.) Spoon and spread beef mixture over the top. Sprinkle beans over the top of the beef. Top with tater tots.
Bake, uncovered at 400 degrees, for about 35 - 45 minutes, then lower the heat to 350 or so until you're ready to eat. Because baking dishes vary, test to make sure the center is thoroughly heated through.
1 package of imitation Tater Tots (32 oz)
1 lb ground beef, browned and drained (with a chopped onion if you like)
1 can sliced mushrooms (drained through the top of the can - leave a little wet)
1 can cream of mushroom soup
1 quart (or two cans) of green beans (mostly drained)
Mix browned ground beef, mushrooms and soup.
Add about 2/3 of the bag of Tater Tots to the bottom of a 9 x 9 x 4 baking dish (I use a high-sided casserole.) Spoon and spread beef mixture over the top. Sprinkle beans over the top of the beef. Top with tater tots.
Bake, uncovered at 400 degrees, for about 35 - 45 minutes, then lower the heat to 350 or so until you're ready to eat. Because baking dishes vary, test to make sure the center is thoroughly heated through.
Wednesday, May 13, 2009
Slow-Cooker Enchilladas
Tonight was the annual pre-school picnic. Matt and the other kids sang adorable songs (which I'll hopefully manage to get on Facebook soon) and we all ate our fill.
My contribution was a Slow-Cooker Enchilada recipe I modified. Well, at least that was the original title. I'm thinking this is just a Tex-Mex casserole.
1 lb ground beef
1 cup onions, chopped
16 oz can pinto or kidney beans, rinsed and drained
10 oz can diced tomatoes
2 cups water
16 oz can black beans, rinsed and drained
Enough of your favorite taco seasoning for 2 lbs of beef
2 cups shredded cheese (I used cheddar, the original recipe called for half cheddar, half Monterrey Jack)
6 flour tortillas
In a non-stick skillet, brown beef and onions. Drain well.
Return beef to pan and add remaining ingredients, except cheese and tortillas. Bring to a boil.
Reduce heat. Cover and simmer for 10 minutes.
In a slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/4- 1/3 cup cheese. Repeat layers until all ingredients are used.
Cover. Cook on low 5-7 hours.
My contribution was a Slow-Cooker Enchilada recipe I modified. Well, at least that was the original title. I'm thinking this is just a Tex-Mex casserole.
1 lb ground beef
1 cup onions, chopped
16 oz can pinto or kidney beans, rinsed and drained
10 oz can diced tomatoes
2 cups water
16 oz can black beans, rinsed and drained
Enough of your favorite taco seasoning for 2 lbs of beef
2 cups shredded cheese (I used cheddar, the original recipe called for half cheddar, half Monterrey Jack)
6 flour tortillas
In a non-stick skillet, brown beef and onions. Drain well.
Return beef to pan and add remaining ingredients, except cheese and tortillas. Bring to a boil.
Reduce heat. Cover and simmer for 10 minutes.
In a slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/4- 1/3 cup cheese. Repeat layers until all ingredients are used.
Cover. Cook on low 5-7 hours.
Tuesday, March 10, 2009
Cheeseburger Meatloaf
This recipe is the inspiration for several other meatloaf recipes I've created. I found this one in Quick Cooking magazine. You can add in or take out anything you like or don't like on a burger.
1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 tsp onion powder
1 lb lean ground beef
2 tsps prepared mustard (optional)
2 tsps dill pickle relish (optional)
6 slices American cheese
In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder.
Crumble beef over mixture, mix well. Pat mixture into a 10 x 6 inch rectangle on waxed paper.
Spread 1/4 cup ketchup over meat to within 1/2 inch of long sides and 1 1/2 inches of short sides.
Top with mustard and relish (and anything else you like.) Place 4 cheese slices on top.
Roll up loaf, jelly-roll style starting with short side. Seal seams and ends well.
Place loaf, seam-side down into pan.
Bake at 350 degrees for 45 minutes or until a meat therometer reads 160 degrees.
Place 2 slices of cheese on top, then back into the over for 5 minutes to melt.
1/2 cup ketchup, divided
1 egg
1/4 cup dry bread crumbs
1 tsp onion powder
1 lb lean ground beef
2 tsps prepared mustard (optional)
2 tsps dill pickle relish (optional)
6 slices American cheese
In a bowl, combine 1/4 cup ketchup, egg, bread crumbs and onion powder.
Crumble beef over mixture, mix well. Pat mixture into a 10 x 6 inch rectangle on waxed paper.
Spread 1/4 cup ketchup over meat to within 1/2 inch of long sides and 1 1/2 inches of short sides.
Top with mustard and relish (and anything else you like.) Place 4 cheese slices on top.
Roll up loaf, jelly-roll style starting with short side. Seal seams and ends well.
Place loaf, seam-side down into pan.
Bake at 350 degrees for 45 minutes or until a meat therometer reads 160 degrees.
Place 2 slices of cheese on top, then back into the over for 5 minutes to melt.
Monday, March 9, 2009
Pizza Nachos
My kids love pizza - this recipe was a compromise - mom and dad wanted nachos, the kids wanted pizza.
1 cup pepperoni - cut into matchsticks
2 cups mozzarella cheese
1/2 lb ground beef
Sliced black olives
1 bag tortilla chips
1 jar pizza sauce
Pre-heat oven to 350 degrees.
Brown ground beef in a skillet.
Spread tortilla chips in bottom of jellyroll pan (or any pan with sides)
Sprinkle ground beef and pepperoni, over chips.
Sprinkle with mozzarella, then black olives.
Repeat layers if you wish.
Bake in the oven until cheese melts - about 10 minutes.
Serve with pizza sauce.
1 cup pepperoni - cut into matchsticks
2 cups mozzarella cheese
1/2 lb ground beef
Sliced black olives
1 bag tortilla chips
1 jar pizza sauce
Pre-heat oven to 350 degrees.
Brown ground beef in a skillet.
Spread tortilla chips in bottom of jellyroll pan (or any pan with sides)
Sprinkle ground beef and pepperoni, over chips.
Sprinkle with mozzarella, then black olives.
Repeat layers if you wish.
Bake in the oven until cheese melts - about 10 minutes.
Serve with pizza sauce.
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