Servings: 4
Ingredients:

2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) grated parmesan cheese
1/4 cup (50 mL) chopped fresh parsley
1 lb (500 g) lean ground beef
1 onion, finely chopped
1 clove garlic, minced
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) beef stock
1 zucchini, grated
1/2 tsp (2 mL) each dried basil and oregano
Preparation:

In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, cheeseand parsley. Mix in beef. Roll by rounded tablespoonfuls into balls.

Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.

Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.

Add tomatoes, beef stock, zucchini, basil and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.

Ingredients:
3 Tbsp olive or vegetable oil
1 Zucchini, thinly sliced
1 mushrooms, thinly sliced
2 Tbsp butter or margarine
2 Tbsp all purpose flour
2 cups of Milk
2 cups shredded mozzarella cheese
1 Crushed tomato sauce with herbs
Lasagna Noodles – ( Oven Ready, no boiling required.)
1/2 pound of Ground Beef

Directions:

1. Heat 1 Tbsp oil in large frypan. Cook Zucchini and mushrooms 5 minutes till soft and tender. – Set aside
2. Melt Butter in medium saucepan, Stir in flour and cook. Slowly add and whisk the milk, until a thickened and bubbly mixture is obtained. Remove from heat and stir in 1 cup of mozzarella cheese.
3. Heat 2 Tbsp of oil and add the ground beef, cook ’till browned. Add salt and pepper, crushed tomato with herbs until a juicy red.



4. Place 3 Lasagna noodles in baking pan over tomato sauce  and top ground beef mixture. Add a new layer of lasagna and top with zucchini mixture and cheese sauce. Another layer of Lasagna and top with beef mixture and some more Tomatoes sauce.
5. Cover with foil and bake at 350˚ F for 20 minutes. Uncover and continue baking 15-20 minutes or until bubbling. Let stand for 10 minutes before serving.

adf

Chilli Sunday

Directions

Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties.