Tonight was the perfect excuse to make a pasta dish. After all, it’s Meatless Monday.
This recipe is a fusion of two of my favorites: mac n cheese and creamed spinach. It’s a bit heavy for a Spring meal, but it was incredibly delicious nonetheless.
Cheesy Orzo with Sauteed Spinach Ingredients
3/4 small cereal bowl of dry orzo
5-6 large handfuls of fresh spinach
1/4 white onion, chopped
1 handful of shredded Colby Jack
1/2 can of Cheddar Cheese soup
1 tsp of Dijon mustard
1/4 cup half n half
Salt n pepper
Red pepper flakes
1. Cook your orzo according to package instructions.
2. Meanwhile, sautee your onion. Once it becomes transparent, add the spinach and mix until thoroughly wilted.
3. Once the orzo is ready, drain the water. Mix in all ingredients and heat for 3-4 more minutes.
Although I enjoyed this as a main course, I think it would also be great served as a side with a steak.
I found this breakfast casserole recipe (looks more like an egg pizza to me) during the holiday season, but never got around to making it until tonight. You’ll notice that I altered this recipe quite a bit from the original.
1. Preheat oven to 400 degrees.
2. Place a skillet over medium heat and add the ground beef. Break up the ground beef as it cooks, letting it brown completely. Season, drain fat and set aside.
3. Sautee onions, mushrooms, and peppers in olive oil until soft. Drain oil and set aside.
4. Unroll the pizza dough in the bottom of a 9×13 casserole dish.
5. Spread the sausage over the dough, then spread on the veggies.
6. In a medium bowl, whisk the eggs with the milk, salt, and pepper. Pour the egg mixture over the top of the casserole. Sprinkle with cheese.
7. Bake at 400 degrees for 20-25 minutes until the crust is golden and the eggs are set.
This was a lot of food for two people, but the leftovers will be good for the morning (real breakfast).
I wanted to dress up my rice, so I created a tasty topper of ooey gooey goodness.
I just cut the ends off of one zucchini and then grated it with the smaller holes of my cheese grater. Then I put the grated zucchini in a small sauce pan and melted 1/2 Tbsp of butter over it. Then I mixed in a large handful of medium cheddar cheese and a splash of milk. Once the cheese was completely melted, I poured it ontop of my rice.
Easy. Yummy. A new way to enjoy zucchini. Gotta love cheese. It makes everything better. Almost. 🙂
I also had the pleasure of finally trying a grilled cheese from the famous Grilled Cheese Truck this weekend.
Hope everyone had an enjoyable weekend. I know I did!