This an old recipe that I found in an Italian cookbook that I have tweaked over the years and is now something I think is fantastic.
1 lb ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper (I have used other colors of peppers and it turns out well)
1 clove garlic minced
2 10 3/4ox can of tomato soup
16 oz tomatoe sauce
1 can mushrooms
2 bay leafs (I have made without and it’s fine)
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp thyme
pepper to taste
Brown meat and drain excess fat. Add in all vegetables and saute until softened. Add rest of ingredients and simmer for 30min.
Serve over cooked spaghetti, spaghetti squash or quinoa.
This is a fantastic switch from our normal pepperoni and ham pizza. It is meatless as is, but it is also great with shredded chicken added to it. I add it in the first step when I do decide to add it.
1/2 cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced
Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano (and chicken if using). Bake until heated through and crisp, about 10 minutes.
Toss spinach and onion with the 1 Tbsp. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
This is the compilation of a few recipes we have tried throughout the years. We finally have something that we think is just right. This makes enough for 2 of us for 1 meal and 1 lunch the next day (adjust according to the amount of servings you want). I would count it as 4 normal sized servings.
10-15 shrimp (more if you like) chopped into bite sized pieces
1 chicken breast chopped up
1 tsp oregano
1 tsp red hot pepper flakes
1 8oz pckg fresh spinach
1 cup chopped button mushrooms
1 medium onion chopped
1 garlic clove minced
1 cup dried sundried tomatoes
1 cup feta cheese crumbled
1 cup Parmesan cheese
4 servings of pasta (we usually use spaghetti)
Salt and pepper to taste
Saute shrimp, chicken, onions, mushrooms, garlic and sundried tomatoes in a drizzle of olive oil or butter. Add in spices as you are sautéing the rest. Once shrimp and chicken are almost cooked add in the package of spinach. Cover and let wilt down.
Once the spinach is wilted add the cooked pasta (undercook pasta by 1-2 min) with a bit of the pasta water. Add in most of the crumbled feta cheese & Parmesan cheese (reserve some for garnish). Let the flavours meld while mixing and cooking for a couple of minutes. Serve with remaining cheese.
This is a recipe that I got from my sister in law. It’s very spicy and good served over rice, pasta or on its own if you are looking for a lower carb meal.
- 1 cup chopped fresh green beans
- 1 lb ground beef
- 1 tbsp crushed garlic
- 1 1/2 tbsp crushed thai bird Chilli
- 1/2 cup sweet basil (fresh)
- 2 tbsp beef oxo
- 1 tbsp soya sauce
- 1 tsp sugar
- 1/4 cup sliced onion
- 4-6 button mushrooms sliced
- 1 tsp vegetable oil
- in frying pan heat oil on high heat, quickly saute the garlic and chilli.
- add ground beef until cooked, then add green beans, oxo, soya sauce, sugar.
- then add sweet basil and onion for 3 minutes