Spaghetti with Hearty Meat Sauce
1 pound spaghetti or other pasta
1 tablespoon olive oil
1 pound ground beef or ground turkey (80/20 or leaner)
1 large onion, chopped
2-3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce (or another 15 oz crushed tomatoes)
1 (6 oz) can tomato paste
1 cup beef or vegetable broth (or water and bouillon)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Optional: 1/2 teaspoon dried thyme
Optional: 1 bay leaf
Optional: Pinch of sugar to cut acidity
Optional: Fresh parsley or grated Parmesan for serving
To make: heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef/turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.bAdd chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, tomato sauce, and broth. Add oregano, basil, thyme (if using), bay leaf (if using), salt, pepper, and a pinch of sugar (if using). Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 1-2 hours for richer flavor, stirring occasionally. The longer it simmers, the better it tastes. About 15 minutes before serving, cook spaghetti according to package directions until al dente. Drain well. Remove the bay leaf from the sauce before serving. Serve the hearty meat sauce over hot spaghetti. Garnish with fresh parsley or grated Parmesan cheese if desired.
Tuna Noodle Casserole
8 oz egg noodles
2 (5 oz) cans tuna in water, drained
1 (10.5 oz) can cream of mushroom soup (or cream of celery/chicken)
1/2 cup milk
1 cup frozen peas
1/2 cup shredded cheddar cheese, plus more for topping
1/4 cup breadcrumbs (panko or regular)
1 tablespoon melted butter or margarine (for topping)
Salt and black pepper to taste
Optional: 1/2 cup chopped celery (for crunch)
To make: preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish. Cook egg noodles according to package directions until al dente. Drain well. In a large bowl, combine the cooked and drained egg noodles, drained tuna, cream of mushroom soup, milk, frozen peas, chopped celery (if using), and 1/2 cup shredded cheddar cheese. Season with salt and pepper. Stir gently to combine. Pour the mixture into the prepared baking dish and spread evenly. In a small bowl, combine breadcrumbs and melted butter or margarine. Sprinkle this mixture over the casserole, then top with additional shredded cheddar cheese. Bake for 20-25 minutes, or until bubbly and the topping is golden brown. Let stand for a few minutes before serving.
Lentil Shepherd’s Pie
For the Lentil Base:
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 (14.5 oz) can diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary (crushed)
1 cup frozen peas
1 cup frozen corn
Salt and black pepper to taste
For the Mashed Potato Topping:
2 pounds potatoes (e.g., Russet, Yukon Gold), peeled and quartered
1/4 cup milk (dairy or non-dairy)
2 tablespoons butter, margarine or olive oil
Salt and black pepper to taste
To make: prepare the Lentil Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), tomato paste, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and most of the liquid has been absorbed. Stir occasionally. Stir in the frozen peas and corn. Season the lentil mixture with salt and pepper to taste.
Prepare the Mashed Potato Topping: While the lentils are simmering, place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until very tender, about 15-20 minutes. Drain well. Return the drained potatoes to the hot pot. Add milk, butter/margarine/
olive oil, salt, and pepper. Mash until smooth and creamy. Assemble and Bake: Preheat oven to 375°F.
Pour the lentil mixture into a 9x13 inch baking dish. Spread the mashed potatoes evenly over the lentil base. You can create decorative peaks with a fork if desired. Bake for 25-30 minutes, or until the filling is bubbly and the potato topping is lightly golden. Let stand for 5-10 minutes before serving.
Chicken and Rice Skillet
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed
2 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
Optional: Fresh parsley for garnish
To make: heat olive oil in a large, oven-safe skillet (with a lid) over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside. Add chopped onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the rinsed rice, chicken broth, diced tomatoes (with their juice), oregano, paprika, salt, and pepper. Bring to a boil. Return the browned chicken to the skillet, nestling it into the rice mixture. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid too often. Remove from heat and let stand, covered, for 5-10 minutes to allow the rice to finish steaming. Fluff with a fork and garnish with fresh parsley if desired.
Black Bean Burgers with Roasted Sweet Potatoes
For the Black Bean Burgers:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup breadcrumbs (panko or regular)
1/4 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
2 tablespoons olive oil (for cooking)
Buns, lettuce wraps, or pita bread for serving
Optional: 1/4 teaspoon smoked paprika
Optional toppings: sliced tomato, lettuce, avocado, salsa, cheese
For the Roasted Sweet Potatoes:
2 large sweet potatoes, scrubbed and cut into wedges
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and black pepper to taste
To make: prepare Roasted Sweet Potatoes: Preheat the oven to 400°F. On a large baking sheet, toss sweet potato wedges with olive oil, paprika, salt, and pepper. Spread in a single layer. Roast for 25-35 minutes, flipping halfway through, until tender and slightly caramelized.
Prepare Black Bean Burgers: While sweet potatoes roast, in a large bowl, mash one can of black beans with a fork or potato masher until mostly smooth but still with some texture. Leave the second can of beans mostly whole. Add the mashed and whole black beans to a bowl with breadcrumbs, chopped onion, minced garlic, egg (or flax egg), cumin, chili powder, smoked paprika (if using), salt, and pepper. Mix well until combined. Form the mixture into 4-6 patties, about 1/2 inch thick.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Cook the black bean burgers for 4-6 minutes per side, until golden brown and heated through.
Serve the black bean burgers on buns, lettuce wraps, or pita bread with your favorite toppings, alongside the roasted sweet potato wedges.
Enjoy!
💗 Jo
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