Tuesday, June 19, 2012

Father's Day Freezer Fill!

I have to admit that my freezer of Mealpods was down to the weird things... the recipes that weren't winners or that just were better fresh. So for part of my father's day present I emptied the frezzer and filled it with 3 recipes (48 pods total) that my husband loves.

Can't Fail Gluten-free Penne Pasta with Zucchini and Peppers

This is a no brainer recipe:

2 boxes gluten-free penne noodles
5 zucchini cut into thick chunks
1 cup diced sweet peppers
garlic powder
Italian Seasoning
1 tbs olive oil
1.25 lbs 90% lean ground beef (or other of your choice)
2 jars of the best marinara you can buy

The trick to this recipe is having the ratio of veggies to noodles high on the veggies.
I used 2 boxes of gluten-free penne pasta noodles and made a sauce with my favorite jarred marinara sauce. It is a local (boston) sauce company called Strega. I buy their marinara sauce at my local grocery store and I just love it. It is not an organic product but the ingredients are real foods. I actually love their ingredient label:

Italian peeled tomatoes, tomato puree, fresh basil, citric acid, sea salt, fresh garlic, extra virgin olive oil, crushed red pepper, love, respect.

Okay so to two jars of Strega Marinara I browned about a pound - a pound and a quarter of 90% lean ground beef. I also chopped up some big chunks of zucchini and peppers. I wanted the veggies to be really high in ratio to the meat and pasta so I bought a big bag of zucchini. I just cooked them for a little bit in some olive oil keeping them still crispy and added it and the meat to the sauce. Yum. I seasoned the zucchini and the sauce with some garlic powder and Italian seasoning.

I also made some meatlof cupcakes (how could I resist) which I posted before. Here's the link to the recipe which is a bit different than other meat cupcakes because there are folded egg whites in it as well as baking powder.

& my husband's all time favorite Mealpod and one that he made up himself Honey Curry Chicken with Brown Rice and Carrots. Here's the link to that recipe. Not the prettiest photo and I now make it with way more carrots and less rice to keep the ratios better.

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