Zucchini Pizza Casserole

Last night for dinner I decided to try something new. I have been "trying something new" a lot recently, which Christopher is always wary of because sometimes he doesn't like it (he is a hearty eater, but a little picky). Although he constantly tells me that he doesn't like onion or zucchini or any number of "new" foods, he often eats them and even enjoys them, so I have learned to either avoid telling him what is in the meal (which is difficult because he likes to snoop in the kitchen when I am cooking), or just convince him to try it, which is harder said than done and usually depends more on how the food looks than how it smells or tastes.

Regardless, this recipe was Christopher approved (he helped himself to a second serving, which means he liked it)! I hope you enjoy it too.

Zucchini Pizza Casserole

Ingredients:

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

Directions:

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.


http://www.tasteofhome.com/recipes/Zucchini-Pizza-Casserole

Crepes

Today I made crepes for breakfast! They were delicious. I used the recipe below:

Crepes

2 cups of flour (I use whole wheat)
6 Tbsp butter, melted and cooled
4 Tbsp sugar
3 eggs
Dash of Salt
1 cup milk (to desired consistency)

Mix the batter and allow time for it to rest before cooking. Melt one tablespoon of butter in a skillet. Pour three tablespoons of batter and swirl around the pan into a thin circle of batter. Cook the crepe for one minute until the edges set up and the top is slightly moist. Work a spatula or fork under the crepe and flip. Cook 45 seconds to one minute more, and transfer to a plate. Serve with your favorite jam, jelly, marmalade, or other spread or filling. Dust with powdered sugar (optional).

Induction Day

Hello World!

I thought it appropriate to begin my blogging journey with an overview of the original intent/purpose of this blog with the knowledge that it will inevitably evolve overtime.  As of today, here is how I visualize this blog:

Generally: a location to share and record the great blessings of life; an outlet for sharing inspiration and creation with others; a venue for the instantaneous exchange of knowledge and wisdom; a timeline journal of the growth and experiences of my present and future family;

Specifically: starting small I plan to share recipes and home making tips I use; excerpts from books and articles I am reading; photos of travel and the beauty of creation;

Today I am a "single" woman, engaged to be married to my God given partner, teammate, and companion in life next May (2012).  Today is the first day of the rest of my life (corny and overused phrase I know), and I intend to use it to do everything I can for God, to the absolute best of my ability.

So here's to new experiences, friendships and sharing, and to the blessings of life! :)