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Posts Tagged ‘quick meals’

Kate Langenburg/A&E Groove

I just made this:

IMG_4830

Doesn’t it look delicious? Well, it is. (As I sit here stuffing my mouth with it.) Here’s the recipe…

Ingredients:

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 small green bell pepper, chopped (about 1/2 cup)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon dried leaf basil, crumbled
  • 1/2 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon garlic powder or small clove garlic, minced
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces ziti or elbow macaroni, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese, divided

Step 1: Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is browned.

Step 2: Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt and pepper.

Step 3: Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a casserole dish.

Step 4: Top with the remaining cheese and bake at 350 degrees for 25 to 30 minutes or until bubbly.

Serves 6.

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Kate Langenburg/A&E Groove

It’ssssss recipe day! Today I’m giving you the recipe for the quickest mediterranean salad I ever made! It came out pretty good and I think after you read this recipe and look at the tantalizing picture, you’ll want to make it, too.

This recipe came courtesy of the back of the lid to my feta cheese…

Ingredients:

  • 1 cup couscous
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 medium cucumber, cut in pieces
  • 1/2 sliced green onions
  • 1 3.5 package basil & tomato feta cheese (or any other flavor, really)
This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

This is a very quick salad to make in a pinch! Photo by Kate Langenburg.

Step 1: Boil 1 1/2 cup water in medium saucepan. Stir in the couscous; cover. Remove from heat; let stand 5 minutes. Fluff with fork; cool, uncovered for about 10 minutes.

Step 2: Mix couscous, lemon juice and olive oil. (I did not add olive oil to mine because I had already added it according to the directions on the back of my couscous box.) Add cucumber and green onions; cover.

Step 3: Refrigerate 4 hours before serving or overnight.

Step 4: Stir in the cheese just before serving. Serve on a lettuce lined plate or as a filling for pita bread.

Yum, that last suggestion sounds really good. As of right now, I’m just eating mine in a bowl, but fancy serving techniques are quite welcomed. Might I also add that if you want to get a flavored couscous, that will bring out more flavor, too. I used roasted garlic and olive oil flavored couscous, so the olive oil was brought out quite a bit.

The thing I liked most about making this salad was that it took me no more than 15 minutes to make. The couscous cooks in 5 minutes, then just add in the time it takes to slice up your veggies and mix it all together. Enjoy!

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