Did you miss Tuesday Tastiness last week? I have been battling a headache for a week now and am finally beginning to feel better. I used to have headaches on a regular basis and am so thankful that I don't suffer with them as I used to. This week has reminded me of that! It is very unusual for me to keep one for several days since I have changed our family's eating habits and I can't really put my finger on the reason for this one except that it might be hormonal. I'm at "that age", you know. But I'm feeling better now and on the upswing and can actually look at the computer screen for more than a couple of minutes without having to go curl up in my recliner in pain. I am very thankful for that today!
So on to this week's recipe!
This week's recipe is an Italian adaptation of the Mexican Skillet I posted a while back. Many of my recipes are very basic and similar in content which is a wonderful way to stretch those grocery funds when you are working with a limited budget. I can get by with the "basics" and create some very good meals out of similar ingredients. If you prefer pasta in your Italian meals, you could adapt this recipe to use pasta rather than rice. But I like the nutrition that rice brings to the dish, so I don't use the pasta.
My kids and one of their friends enjoyed this dish and gave it a hearty recommendation. I hope your family enjoys it, too!
Italian Rice Bake
1 lb. hamburger (I use grass-fed/finished when possible)
3 c. cooked brown rice (Cook 1 cup rice in 2 cups water)
4 cups (2 cans) diced tomatoes (fresh, canned, or frozen from your garden)
2 slices onion
1 t. garlic powder
1 T. salt (I use Real Salt)
2 t. Italian seasoning
3 cups cooked white beans (great northern or navy)
1/2 lb. grated cheese (or less if your family doesn't love it as much as mine)
Brown the hamburger. Cook the rice. (Hint: Cooked rice freezes very well. Make up a large batch and freeze in 1 or 2 cup portions to have available when needed.)
My children don't like chunky tomatoes or onions, so I put the tomatoes and onion in the blender and blend until smooth.
Stir all ingredients together, except cheese. Put into a 9 x 13 pan and cover with grated cheese. Bake at 350 for 30-45 minutes until bubbly.
Enjoy!!
This post linked to:
The Grocery Cart Challenge Recipe Swap
