These two girls make my Tuesdays!
From Compulsive Writer:
9-inch pie shell (unbaked)
3 large eggs
1 c. heavy cream
1 c. Gruyere or Swiss cheese, grated
1 tsp. butter
1/2 lb. low-fat ground beef, browned with 1/2 cup chopped onion and
1 cup steamed spinach, drained
dash of freshly grated nutmeg
Beat eggs with a fork. Add cream and beat again. Stir in salt and
nutmeg to egg mixture. Layer the pie shell with spinach leaves, ground
beef then cheese. Pour egg mixture over the top. Dot with butter. Place
pie pan on a cookie sheet. Bake in a pre-heated oven at 350 for 45
minutes or till golden brown. Cool slightly, serve warm.
Stuffed Spinach Onions w/Soup
First sauté a clove of garlic in olive oil, add some chopped onion, ground beef and cook till done.
After draining the beef, add one can of chopped diced tomatoes in tomato sauce, good beef stock, a handful of okra, basil, pepper and a little salt.
While the soup is cooking, cut your onions and scoop out the inside.(I put mine in the microwave to cook a little prior to stuffing)
Wash and drain your spinach and wring out excess water. Cut up a clove of garlic and cook in olive oil. Add spinach and cook till hot, and then add beef stock, one scrambled egg and freshly ground parmesan cheese. When the egg is cooked and the cheese melted, add bread crumbs.
Stuff the onions and sprinkle some more parmesan cheese on top.
Place onions in a dish with a little beef stock in the bottom and put in a fairly hot oven and cover. Bake till onions are soft, then uncover and let cheese brown.
Place the onion in a bowl of hot soup and serve.
Here are a couple recipes that I did NOT come up with on my own but use our Ready, Set, Cook ingredients from yesterday. Just for extra ideas ;o)
Crockpot Ravioli Casserole
1 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. twisty noodles
1 lb. ground beef
1/2 lb. mild Italian sausage
1 onion, finely chopped
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 tsp. salt
1 tsp. oregano
1/2 c. Parmesan
1 c. (4 oz.) shredded Monterey Jack cheese
3 green onions, chopped
Defrost spinach. Squeeze dry. Cook noodles in
boiling, salted water until tender. Drain. Brown
meats and onion in oil until crumbly. Add tomato
sauce, salt and oregano. Cover. Simmer 30 minutes.
Mix in spinach. Turn crock pot on high after
buttering bottom and sides. Spoon half the noodles
into the buttered crock pot. Top with half of meat
mixture and half the Parmesan cheese.
Cover with layers of remaining noodles, meat and
Sprinkle with Jack cheese and green onions. Cook
on high for one hour. Serves 8.
1 lb ground beef
1 lb ground pork (or any ground meats/sausage)
3 to 4 eggs
1- 1lb bag of frozen chopped spinach-drained
1 c grated Parmesan cheese
1 small onion-chopped
2 t chopped garlic
Mix all ingredients together and put in loaf pan. Cook
at 350º for about an hour, draining off fat occasionally.
Let sit 15 to 30 minutes after done before serving.
Slice and reheat in the microwave for an
easy, portable breakfast.