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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com
Beccanomics
Dinnertime connotes feelings of warmth, family, and satisfaction, especially in the chilliest months. However, for the family’s chef it looms, a checkmark on the to-do list that magically disappears each morning. Instead of Googling “easy dinners” once again, try one of these healthy, nutrient-packed dinners. Your family will (well, should) thank you. –bboyd@thewcpres.com Stuffed Pepper Soup - serves 8 8 c. beef broth, divided 3/4 c. brown rice 1.3 lb. organic ground beef (ideally grass-fed organic) 1 lg. onion, diced 3 garlic cloves, minced 1 zucchini, diced 3 bell peppers, diced
1 1/2 tsp. kosher salt 3/4 tsp. ground black pepper 1 tsp. dried oregano 6 oz. tomato paste 2 (15 oz) diced tomatoes 1 tsp. balsamic vinegar 1/3 c. minced fresh parsley 1/2 c. grated parmesan cheese
1. In a medium saucepan over high heat, add 4 cups of beef broth.
When it reaches a boil, add rice. Reduce to medium low and simmer. 2. Meanwhile, in a large pot over medium high heat, add beef. Cook, breaking up with a spoon, until no longer pink. Drain excess fat then remove beef. 3. Add onion and garlic and sauté, stirring occasionally, until softened. 4. Add zucchini, peppers, salt, black pepper and oregano and sauté, stirring occasionally, until softened. 5. Add tomato paste and stir frequently for 1 minute. Add tomatoes (with juice) along with remaining 4 cups beef broth. Add rice (with broth) along with reserved beef. Bring to boil. 6. Reduce to simmer and cook for about five minutes. Remove from heat and stir in vinegar, parsley and cheese. Add hot water to thin as needed. Salt for taste. Serve, with cheese. Pizza Casserole - serves 4-6 1 lb. lean ground beef 3 links (or 8 oz. bulk) Italian-style chicken or turkey sausage 3/4 tsp. kosher salt, divided 24 oz. white mushrooms, stemmed and thinly sliced
2 sm. zucchini, diced 1 sm. onion, diced 1/2 tsp. oregano 1/2 tsp. garlic powder 15 oz. can tomato sauce 1/2 c. water 1-2 c. shredded mozzarella
1. Heat a large nonstick skillet over medium and add beef and
sausage. Add 1/4 tsp. of the salt. Cook until no longer pink, and remove to a bowl. 2. Add mushrooms, zucchini and onion to pan. Increase heat to high and cook, stirring occasionally, until liquid is released and evaporates and vegetables are beginning to brown. 3. Reduce heat to medium low and add remaining 1/2 tsp. salt, oregano and garlic powder. Stir to combine. 4. Return meat to pan and stir to combine. Add tomato sauce and water and stir to combine. 5. Top with cheese and broil in oven until cheese is bubbling and beginning to turn golden brown, about 3 minutes. 6. Top with more oregano or crushed red pepper, if desired, and serve.
FEBRUARY 2019 THEWCPRESS.COM
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