Monday, February 2, 2015

Sneaky Chef

Well, I do not really have to be a sneaky chef.
Both hubby and I love vegetables,
but it is also nice when I find a recipe that adds vegetables and subtracts typical gluten products.
Since I love Italian,
I was thrilled to find a recipe for an Italian casserole with no pasta.
The "pasta" became spaghetti squash.
Because of the other flavorful ingredients ... it was a perfect swap.

Pepperoni Pizza Casserole

1 pound ground beef
8 ounces chopped pepperoni (I think a flavorful sausage would work well too)
1 small onion, diced small
4 cloves garlic, minced
1 tsp salt
1 tsp EACH oregano, basil, and thyme
4 cups roasted spaghetti squash noodles 
2 cups spaghetti sauce
2 eggs
1/2 cup Romano, Parmesan, mozzarella, or Daiya mozzarella

Bake Spaghetti Squash - about 375* for 30-40 min.
Cool and then scrape out threads with a fork.
Preheat oven to 400*.
Saute ground beef, 1/2 of pepperoni, onion and garlic.
Sprinkle in the seasonings.  Add more if necessary.
Mix together beef mixture, spaghetti sauce, squash, eggs and cheese.
Place in greased 9x9.
Top with remaining pepperoni and a sprinkling of cheese.
Bake for 30 minutes, or until golden and bubbly.
Yum! Yum!

This Week's Menu:

Sunday:  Grilled Porkchops with Corn, Tomato, and Avocado Salad
Monday:  Grilled Tilapia with Parmesan Quinoa
Tuesday:  Sesame Noodles (Zucchini Noodles) and Chicken
Wednesday: Salmon with Herb Sauce, Spinach, Quinoa
Thursday:  Salmon Burger and Salad
Friday:  Broccoli and Chicken Stir Fry
Saturday:  Pizza and Salad

It is a bit cold and windy for grilling,
but the heating element in my oven shorted out over the weekend.
Must make do with what we have :)

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