Nowadays, everyone is always rushing around trying to get everything done. If you're like me, it is easier to go through the drive thru than go home and cook a meal.
I thought I'd share with you some easy, delicious recipes.
Meatloaf burgers
•1 lb. ground beef
• 1/2 cup onion, diced (about 1/2 a small onion)
• 1 egg
• 1/2 cup panko bread crunbs
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
•1/4 teaspoon black pepper
In a large bowl, combine all of the meatloaf ingredients and mix together by hand. Shape into 4-5 individual patties.
Cook in an oiled cast iron skillet until browned on both sides and cooked through.
Serve on buns with desired accompaniments.
Three Cheese Manicotti
1 package (8 ounces) manicotti shells
4 cups shredded mozzarella cheese, divided.
2 cups ricotta cheese
1 cup Parmesan cheese, grated.
1 tablespoon minced garlic
1 egg
2 tablespoons dried basil
1 jar (26 ounces) pasta sauce
Preheat oven to 350° F. Lightly grease a 9-by-13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente and then drain (optional: drizzle lightly with oil to prevent the noodles from sticking).
In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, Parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti noodles with the mixture.
Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.
Bake 25-30 minutes in the preheated oven until mozzarella is melted and bubbly.
Zucchini Lasagna
5 medium zucchini (2 lb.)
Olive oil cooking spray
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 lb. 85 percent lean ground beef
1 tablespoon minced garlic
1 (15 oz) container whole milk ricotta cheese, room temperature
2 large eggs
1/2 cup (packed, 1oz) chopped fresh basil
1 1/3 cup no sugar added marinara sauce.
8 oz part skim mozzarella cheese, shredded.
Preheat oven to 350 degrees F. Slice the zucchini lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini. Spray the zucchini slices with olive oil cooking spray and sprinkle with 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon garlic powder. Grill the slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread on clean kitchen towels to soak up more moisture.
In a large skillet, heat the olive oil over medium-high heat, about 3 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring with a wooden spoon to break up the meat, until meat is browned, 5-7 minutes. Drain into a colander, then mix in a bowl with 1 cup marinara sauce.
In another bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining salt and pepper.
Assemble the lasagna: Spread 1/3 cup of the marinara sauce on the bottom of a 9-by-13 baking dish; Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the mozzarella cheese; Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella; Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 2 minutes on high to brown the cheese, if you wish.
