Re: I need quick and easy meals

[Guest guest]

Hey ! I feel your pain... below is a recipe for lasagna that someone

recently posted. It does take some time to prepare it, but I was able to slice

mine into at least 12 slices. I wrapped them in wax paper and froze them.

Anytime I need a meal, they are very hearty. So it was worth the work for all of

the servings!!!

T's VEGETABLE LASAGNA

4-5 zucchini - approximately 8 inches long

2 medium cooking onions, diced

2 bell peppers (I like to use 1 red and 1 yellow), peeled, seeded, and diced

5 stalks celery - destrung if necessary, using a vegetable peeler - and diced

20 sliced brown mushrooms

20 fluid oz. tomato paste*

oregano to taste

salt and pepper to taste

2 cloves garlic, crushed

750 grams dry curd cottage cheese

125 grams fresh grated parmesan

sliced provolone to cover a 9 " x13 " pyrex dish twice

*tomato paste can be made by gently reducing Heinz tomato juice. For 20 fluid

oz. of tomato paste, use 2-48 fluid ounce cans of tomato juice.

Slice zucchini lengthwise, about 3/16 " . Lay flat on a paper towel-lined cookie

sheet, and salt liberally with kosher salt. Saute peppers, celery, onions and

mushrooms until tender. Add Tomato paste, oregano, salt & pepper and garlic, and

stir over low heat for a couple more minutes.

Pat liquid off zucchinni with paper towels, and keep patting off the remaining

slices as you work. The longer you let the liquid bleed out, the less watery

your lasagna will be. Into a 9 " x13 " pyrex dish, spoon enough sauce to float

zucchini on - you just want to keep it from touching the bottom of the dish.

Place a layer of zucchini slices on the sauce, and then cover with half the

remaining sauce. Crumble half the DCCC over the sauce. Layer it with half the

provolone, and sprinkle with half the grated pamesan. Repeat, starting with

remaining zucchini.

Place in a 350 degree oven, and bake for 40 minutes to 1 hour. When the cheese

begins to brown slightly, check with a fork to see how tender the zucchini is.

When zucchini is tender, remove from oven and let sit for 15 minutes before

slicing and serving.

>

>

> We are super busy around here with tons of house projects, making the most of

summer weather! The downside is that it leaves less time to cook/clean up. I

need some easy meals, or some easy to make/freeze and reheat meals. Hit me with

your best! I am easing back into SCD after our chaotic move last fall.

>

>

>

> If you wanna see what we've been up to you can take a look at my blog.

http://mylifemylovesmypassions.blogspot.com/

>

[Guest guest]

Do you have a pressure cooker?

www.scdandme.com have some recipes for pressure cooker.

One of my favorite " reheat able " food is:

1 lbs grounded beef

2 cup pureed butternut (baked)

1 cup pureed carrot (cooked)

1-2 cup beef stock

Salt/pepper

Fry the meat, add the pures and then beef stock. Let simmer for 20 minutes of

so. Divide in small bags and freeze.

karianne

scd 11 months

> >

> >

> > We are super busy around here with tons of house projects, making the most

of summer weather! The downside is that it leaves less time to cook/clean up. I

need some easy meals, or some easy to make/freeze and reheat meals. Hit me with

your best! I am easing back into SCD after our chaotic move last fall.

> >

> >

> >

> > If you wanna see what we've been up to you can take a look at my blog.

http://mylifemylovesmypassions.blogspot.com/

> >

>

[Guest guest]

Here’s one of our favorites... Make 4-5 lbs of ground beef and use some and freeze the rest in dinner portions for a quick warm up...

SCD Taco Meat

I lb of ground beef

2 -4 garlic cloves, pressed

1 small onion grated (Use fine grate)

1 tsp cumin

½ cayenne or Chipotle chili pepper

salt to taste

Brown beef in olive oil. Add garlic and onion. Try to collect onion juice and put into pan, too. Add cumin, cayenne and salt to taste.

Serve with romaine lettuce leaves (as taco shells), cheddar, homemade salsa and top with dripped heavy cream yogurt.

Hey ! I feel your pain... below is a recipe for lasagna that someone recently posted. It does take some time to prepare it, but I was able to slice mine into at least 12 slices. I wrapped them in wax paper and froze them. Anytime I need a meal, they are very hearty. So it was worth the work for all of the servings!!!

T's VEGETABLE LASAGNA

4-5 zucchini - approximately 8 inches long

2 medium cooking onions, diced

2 bell peppers (I like to use 1 red and 1 yellow), peeled, seeded, and diced

5 stalks celery - destrung if necessary, using a vegetable peeler - and diced

20 sliced brown mushrooms

20 fluid oz. tomato paste*

oregano to taste

salt and pepper to taste

2 cloves garlic, crushed

750 grams dry curd cottage cheese

125 grams fresh grated parmesan

sliced provolone to cover a 9 " x13 " pyrex dish twice

*tomato paste can be made by gently reducing Heinz tomato juice. For 20 fluid oz. of tomato paste, use 2-48 fluid ounce cans of tomato juice.

Slice zucchini lengthwise, about 3/16 " . Lay flat on a paper towel-lined cookie sheet, and salt liberally with kosher salt. Saute peppers, celery, onions and mushrooms until tender. Add Tomato paste, oregano, salt & pepper and garlic, and stir over low heat for a couple more minutes.

Pat liquid off zucchinni with paper towels, and keep patting off the remaining slices as you work. The longer you let the liquid bleed out, the less watery your lasagna will be. Into a 9 " x13 " pyrex dish, spoon enough sauce to float zucchini on - you just want to keep it from touching the bottom of the dish. Place a layer of zucchini slices on the sauce, and then cover with half the remaining sauce. Crumble half the DCCC over the sauce. Layer it with half the provolone, and sprinkle with half the grated pamesan. Repeat, starting with remaining zucchini.

Place in a 350 degree oven, and bake for 40 minutes to 1 hour. When the cheese begins to brown slightly, check with a fork to see how tender the zucchini is. When zucchini is tender, remove from oven and let sit for 15 minutes before slicing and serving.

>

>

> We are super busy around here with tons of house projects, making the most of summer weather! The downside is that it leaves less time to cook/clean up. I need some easy meals, or some easy to make/freeze and reheat meals. Hit me with your best! I am easing back into SCD after our chaotic move last fall.

>

>

>

> If you wanna see what we've been up to you can take a look at my blog. http://mylifemylovesmypassions.blogspot.com/

>

-- I support !

Visit www.jamieoliver.com to get on board

[Guest guest]

Or in cheddar cheese taco shells

Heat a small nonstick skillet over medium heat. Add enough cheddar to cover the

bottom. Remove it when it gets bubbly. Drape it over a small rolling pin. If you

make the tacos one at a time, it will hold up pretty good.

Misty

>

> Here¹s one of our favorites... Make 4-5 lbs of ground beef and use some and

> freeze the rest in dinner portions for a quick warm up...

>

> SCD Taco Meat

>

> I lb of ground beef

> 2 -4 garlic cloves, pressed

> 1 small onion grated (Use fine grate)

> 1 tsp cumin

> 1Ž2 cayenne or Chipotle chili pepper

> salt to taste

>

> Brown beef in olive oil. Add garlic and onion. Try to collect onion juice

> and put into pan, too. Add cumin, cayenne and salt to taste.

>

> Serve with romaine lettuce leaves (as taco shells), cheddar, homemade salsa

> and top with dripped heavy cream yogurt.

[Guest guest]

I replied to you offlist with my favorite quick recipes. The email will come

from miztydawn@...

>

>

> We are super busy around here with tons of house projects, making the most of

summer weather! The downside is that it leaves less time to cook/clean up. I

need some easy meals, or some easy to make/freeze and reheat meals. Hit me with

your best! I am easing back into SCD after our chaotic move last fall.

>

>

>

> If you wanna see what we've been up to you can take a look at my blog.

http://mylifemylovesmypassions.blogspot.com/

>

[Guest guest]

Ok I have got to try that. I always end up eating the taco meat with toppings on its own, no 'shell' and get organic corn tortillas for my bf. This would be perfect for us to both use!Thanks Misty,

Kat

 

Or in cheddar cheese taco shells

Heat a small nonstick skillet over medium heat. Add enough cheddar to cover the bottom. Remove it when it gets bubbly. Drape it over a small rolling pin. If you make the tacos one at a time, it will hold up pretty good.

Misty

>

> Here¹s one of our favorites... Make 4-5 lbs of ground beef and use some and

> freeze the rest in dinner portions for a quick warm up...

>

> SCD Taco Meat

>

> I lb of ground beef

> 2 -4 garlic cloves, pressed

> 1 small onion grated (Use fine grate)

> 1 tsp cumin

> 1Ž2 cayenne or Chipotle chili pepper

> salt to taste

>

> Brown beef in olive oil. Add garlic and onion. Try to collect onion juice

> and put into pan, too. Add cumin, cayenne and salt to taste.

>

> Serve with romaine lettuce leaves (as taco shells), cheddar, homemade salsa

> and top with dripped heavy cream yogurt.

[Guest guest]

OOOh that sounds great... Thanks I’ll try it like that soon.

Lise

Or in cheddar cheese taco shells

Heat a small nonstick skillet over medium heat. Add enough cheddar to cover the bottom. Remove it when it gets bubbly. Drape it over a small rolling pin. If you make the tacos one at a time, it will hold up pretty good.

Misty

>

> Here’s one of our favorites... Make 4-5 lbs of ground beef and use some and

> freeze the rest in dinner portions for a quick warm up...

>

> SCD Taco Meat

>

> I lb of ground beef

> 2 -4 garlic cloves, pressed

> 1 small onion grated (Use fine grate)

> 1 tsp cumin

> 1⁄2 cayenne or Chipotle chili pepper

> salt to taste

>

> Brown beef in olive oil. Add garlic and onion. Try to collect onion juice

> and put into pan, too. Add cumin, cayenne and salt to taste.

>

> Serve with romaine lettuce leaves (as taco shells), cheddar, homemade salsa

> and top with dripped heavy cream yogurt.

-- I support !

Visit www.jamieoliver.com to get on board

[Guest guest]

Ok, try a ground pork stirfry w/veggies served in lettuce cups.

I dice the veggies so small that my son can't recogize them and make a yummy

sauce.

He gobbles them down. Cheap too.

SCD - 4 1/2 yrs.

CD - 5 yrs.

> >> >

> >> > Here¹s one of our favorites... Make 4-5 lbs of ground beef and use some

>>

> and

> >> > freeze the rest in dinner portions for a quick warm up...

> >> >

> >> > SCD Taco Meat

> >> >

> >> > I lb of ground beef

> >> > 2 -4 garlic cloves, pressed

> >> > 1 small onion grated (Use fine grate)

> >> > 1 tsp cumin

> >> > 1Ž2 cayenne or Chipotle chili pepper

> >> > salt to taste

> >> >

> >> > Brown beef in olive oil. Add garlic and onion. Try to collect onion

juice

> >> > and put into pan, too. Add cumin, cayenne and salt to taste.

> >> >

> >> > Serve with romaine lettuce leaves (as taco shells), cheddar, homemade

salsa

> >> > and top with dripped heavy cream yogurt.

> >

> >

> >

> >

> >

>

> -- I support !

> Visit www.jamieoliver.com to get on board

>

[Guest guest]

just beware a lot of ground meat has added " natural flavorings "

eileen

> > >> >

> > >> > Here¹s one of our favorites... Make 4-5 lbs of ground beef and use

some >>

> > and

> > >> > freeze the rest in dinner portions for a quick warm up...

> > >> >

> > >> > SCD Taco Meat

> > >> >

> > >> > I lb of ground beef

> > >> > 2 -4 garlic cloves, pressed

> > >> > 1 small onion grated (Use fine grate)

> > >> > 1 tsp cumin

> > >> > 1Ž2 cayenne or Chipotle chili pepper

> > >> > salt to taste

> > >> >

> > >> > Brown beef in olive oil. Add garlic and onion. Try to collect onion

juice

> > >> > and put into pan, too. Add cumin, cayenne and salt to taste.

> > >> >

> > >> > Serve with romaine lettuce leaves (as taco shells), cheddar, homemade

salsa

> > >> > and top with dripped heavy cream yogurt.

> > >

> > >

> > >

> > >

> > >

> >

> > -- I support !

> > Visit www.jamieoliver.com to get on board

> >

>

[Guest guest]

Great point! I buy my ground beef direct from a farm so I’ve asked what they put in... But I also grind my own using my Kitchen Aid standmixer with the attachment. Then, I add in beef heart to boost iron content. (sorry if that bothers anyone)

Lise

Jimmy’s mom

just beware a lot of ground meat has added " natural flavorings "

eileen

> > >> >

> > >> > Here’s one of our favorites... Make 4-5 lbs of ground beef and use some >>

> > and

> > >> > freeze the rest in dinner portions for a quick warm up...

> > >> >

> > >> > SCD Taco Meat

> > >> >

> > >> > I lb of ground beef

> > >> > 2 -4 garlic cloves, pressed

> > >> > 1 small onion grated (Use fine grate)

> > >> > 1 tsp cumin

> > >> > 1⁄2 cayenne or Chipotle chili pepper

> > >> > salt to taste

> > >> >

> > >> > Brown beef in olive oil. Add garlic and onion. Try to collect onion juice

> > >> > and put into pan, too. Add cumin, cayenne and salt to taste.

> > >> >

> > >> > Serve with romaine lettuce leaves (as taco shells), cheddar, homemade salsa

> > >> > and top with dripped heavy cream yogurt.

> > >

> > >

> > >

> > >

> > >

> >

> > -- I support !

> > Visit www.jamieoliver.com to get on board

> >

>

-- I support !

Visit www.jamieoliver.com to get on board