Vegetarians & Meat-Lovers: Split Table Recipes – Details, episodes & analysis

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Season 2, Episode 17: Cheeseburger and Chickpea Casseroles: A Hybrid Recipe Two Dish Meal For Vegetarians and Meat Eaters. This delicious savory meal is perfect for something hearty when you are looking to feed both vegetarians and meat-eaters. This meal prep feeds two diets!  I love this dish, especially for fall, because it's integral with a cozy feel good warm comfort foods vibe. You can get protein whether you are a vegetarian or someone who eat meat with this combo dish recipe. Family recipes: make two dishes from one recipe! This particular version of the family meal recipe creates 2/3 of the meal as containing meat, and 1/3 meatless. Modify this to fit your needs. #hybridrecipe #vegetarian #mealprep #recipes #cooking #familymeals #casserole

Ingredients:
20-24 slices of whole wheat bread (I like 100% whole wheat bread) (divided, number varies with bread slice size and pan size)
4 1/2 c. shredded mild cheddar cheese (divided)
1 1/2 c. chopped onion
1 c. chopped celery
1 1/2 c. ketchup
1/2 cu. mustard
1 tbsp olive oil
4 1/2 c. skim milk (divided into 3 cups and 1 1/4 c.)
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
6 eggs (divided into 4 and 2)
2 sticks of butter
10 oz. chickpeas in sauce (any flavor)
Ketchup and mustard to drizzle on top as desired.

Instructions:
1. Brown ground beef. Set aside.
2. Cook onion and celery in olive oil until tender.
3. Combine cooked veggies with ketchup, wet mustard, dry mustard, salt, pepper to make a sauce. Stir well. Set aside.
3. Grease pans with cooking spray:
4. Toast and butter all slices of bread.
5. Line pans (13x10 for meat portion, 11.5 x2--a 2 Qt. pan) with buttered toast, cut slices in half as needed to cover the full pan.
6. Spread a spoonful of ketchup/mustard sauce on each slice of bread.
7. Spread half the ground beef across the slices in the designated meat pan, and half the chickpea in sauce over slices in the vegetarian designated pan.
8. Sprinkle some cheese evenly over both pans, reserving half for the next sprinkling.
9. Re-layer each pan with slices of buttered toast.
10. Spread a spoonful of the ketchup and mustard across each slice of toast.
11. Spread remaining ground beef to meat pan and remaining chickpeas in sauce to the meatless pan.
12. Sprinkle both pans evenly with shredded cheese.
13. In separate bowls, prepare the eggs and milk mixtures. For the larger meat pan, add four eggs to 3 c. of skim milk and whisk to scramble. For the meatless pan, in a separate bowl, combine 2 eggs and 1 1 /4 c. skim milk and whisk.
14. Pour the appropriate egg mixtures over the correct pans, ensuring you pour evenly and cover the bread in all spots to wet it.
15. How to cook: 350 degrees for 40 minutes.
16. Serve with a garnish of ketchup and/or mustard drizzle, as desired.

Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
YouTube: https://www.youtube.com/@jul

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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

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Season 2, Episode 16: English Muffin Bread Quiche Recipe and Cookbook Promo! Get my cookbook American Midwest Cooking: Quiches for FREE until Friday October 4, 2024! Scroll down for the link to the book on Amazon.

Make a yummy breakfast, brunch, or lunch meal with this simple, yet tasty quiche. Add ham to half if you'd like to make a hybrid vegetarians and meat-lover dish so accommodate both diets with one dish! Use a loaf of English Muffin bread and turn it into a tasty meal! Cooking for multiple diets can be easy! #breakfast #brunch #brunchrecipe #cookingwitheggs #cooking #recipes

English Muffin Bread Quiche
Ingredients:
8 slices English Muffin Bread
1 tsp coconut oil
8 eggs
2 cups skim milk
2 tablespoons fresh parsley, chopped
1 tsp dry mustard
1 tsp salt
1/4 cup green onions, chipped
2 cups zucchini diced
8 ounces sliced mushrooms
2 cups shredded Colby and Monterey Jack cheese
1 cup fresh tomato, diced
Add diced ham to half of the dish if a hybrid dish is desired.

Instructions:
1. Grease a 9x13 inch pan with coconut oil.
2. Break up the bread into pieces and line pan evenly with them.
3. Using a hand blender, blend together eggs, milk, parsley, mustard, and salt.
4. Stir zucchini, tomato, onion, and mushrooms into egg mixture.
5. Pour egg/veggie mixture evenly over the bread pieces.
6. Stir, turning over veggies and bread gently.
7. Flatten with the back of a large spoon.
8. Sprinkle evenly with shredded cheese.
9. Bake at 375 degrees for 67-70 minutes. Cool. Cut. Serve.
(Quiche is done when a knife is inserted in the center and comes out clean, it can be moist).


Cookbooks: Egg recipes! Get my Minnesota cookbook!
Recipe from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv

Thanks for listening! Happy fall!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

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Season 2, Episode  7: Easy Ice Cream Desserts for Valentine's Day. Get recipes for easy sweets on Valentine's Day! These are prepare ahead recipes you can have all ready to go in your freezer to celebrate with on the the day of celebrating love!  Celebrating Valentine's Day often come with food, holiday, and easy desserts. No bake treats are the best and can help us focus more on our loved ones, romance, and enjoying the day even more.  This is an instructional, how to, and educational episode for making treats that are easy enough for even kids to make.

Easy DIY Ice Cream Sandwiches for Valentine's Day, get the recipe and print it on my website: https://www.juliehoagwriter.com/2017/01/18/diy-valentines-ice-cream-sandwiches/#recipe

Strawberry Shortcake Ice Cream recipe on my site... where you can also print the recipe:  https://www.juliehoagwriter.com/2019/02/10/strawberry-shortcake-ice-cream-cake/#recipe

Link to video of making the Strawberry Shortcake Ice Cream Cake on YouTube: https://youtu.be/_OCYcmLKW3k?si=ZrFFqgKKZRmosZv4

More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 

 https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE

Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

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Season 2, Episode 6: The Sensual Side of the Kitchen with Amy Reiley

In this sizzling episode, we're stirring the pot with Amy Reiley, an acclaimed author and connoisseur of aphrodisiac foods. Amy's expertise isn't just confined to the written word; she's a dynamic speaker, cookbook author, consultant, and even a wine competition judge. With a Master of Arts in gastronomy from the prestigious Le Cordon Bleu, Amy has been tantalizing taste buds and enriching romantic lives through her work since 2004.

Amy's tantalizing titles include "Fork Me, Spoon Me: the Sensual Cookbook" and "Romancing the Stove," which offer more than just recipes—they're a gateway to intimacy and connection. Her insightful contributions to the world of food and wine have graced the pages of renowned publications and captivated audiences on national television. (Cookbook affiliate link: Podcast may receive a commission on purchases. Thank you for the support! Fork Me, Spoon Me https://amzn.to/3tV2Leb
Romancing the Stove: https://amzn.to/3Ua5P0o
Eat Cake Naked: Aphrodisiac Desserts to Heat Up Your Love Life https://amzn.to/47Kzn84

But Amy's passion extends beyond the plate. As a sustainability coordinator, she champions food recovery efforts, ensuring that surplus from film and television studios feeds those in need instead of going to waste. Discover how you can spice up your culinary life and find her top ten foods for men's and women's sexual health at http://eatsomethingsexy.com/

In this heartwarming and steamy conversation, Amy shares her journey from battling health issues to becoming a leading voice in aphrodisiac foods. She dishes out tips for a romantic Valentine's Day at home, the importance of considering your partner's tastes, and how cooking together can kindle the flames of passion. Plus, she offers a wealth of resources, from seductive recipes to romantic getaway guides, all available on her website.

Whether you're looking to enhance your intimacy or simply want to explore the delicious intersection of food and romance, Amy's insights are a feast for the senses. So, grab a glass of wine, settle in with your special someone, and let Amy guide you through the sensual side of the kitchen.

Explore Amy's books, find her on Pinterest as ForkMeSpoonMe https://www.pinterest.com/ForkMeSpoonMe/, and dive into her delicious world at eatsomethingsexy.com. And remember, the art of romance is not just for Valentine's Day—it's a recipe for a fulfilling life, best savored every day.

Show notes created by https://headliner.app

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📋 Episode Chapters

(00:00) Amy Riley is best known as an author on aphrodisiac food
(03:38) Amy Riley is an aphrodisiac foods expert and cookbook author
(08:36) What are some top choices that people should pick to help them have better sexual health
(11:18) The better sex bundle for men teaches you about ten foods that improve sexual health
(13:54) With Valentine's Day coming up, what are some ideas for a better date
(24:18) You have to think about your partner's likes and dislikes
(27:19) Amy Riley is the leading authority on aphrodisiac foods
(37:49) One of the things that can be great is trying to cook together
(39:38) Amy's website focuses on intimacy and relationshi

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

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Season 2 Episode 5: No Bake Holiday Treats! We all love holiday baking, but sometimes it's nice to have a break from baking and still get something yummy! Merry Christmas and Happy Holidays! Enjoy these no bake recipes and the season! Best wishes to you! #nobake #holidaybaking #treats #holidaycooking #recipes #hoidays #christmas #christmasrecipes #holidayrecipes

Salted Chocolate Haystacks

10 oz chow mein noodles

11 oz butterscotch chips

1 bag (or ¾ bag) Hershey kisses, milk chocolate 10 oz bag

¾ cup smooth peanut butter

1 Tbsp kosher salt (to taste)

Melt chips on stovetop or in microwave. Remove from heat. Stir in peanut butter. Add chow mein noodles to a large bowl. Pour butterscotch chips/peanut butter mixture to noodles and stir. Drop spoonfuls onto parchment paper. Melt Hershey kisses in the microwave, stirring every 30 seconds until melted. Add about a half of a spoonful of melted chocolate to each haystack. Sprinkle with salt as desired. Allow to harden before consuming.

Date Balls

1 stick margarine

1 cup sugar

1 cup finely chopped nuts (walnuts or any)

1 beaten egg

1 teaspoon vanilla

2 ½ cups Rice Krispies

1 bag grated coconut

Dissolve margarine in a pan to melt. Add sugar, nuts, egg, over low heat stirring constantly. When melted, add vanilla and dates, stir until dates melt. Pour mixture over Rice Krispies. Stir well. Shape into small balls. Roll in coconut.

Grinch Mocktail https://www.juliehoagwriter.com/2018/12/17/heart-filled-grinch-punch-christmas-mocktail/

Grinch Holiday Cocktail https://www.juliehoagwriter.com/2018/12/17/grinch-drink-christmas-beverage-recipe/

More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://storyoriginapp.com/universalbooklinks/07baee4a-61dc-11ed-ba27-277909561aeb

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Thanks for listening to this how to instructional episode! Happy no baking!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

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Season 2, Episode 4: History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok.  Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher,  and Teri's chocolate oranges.  Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe.  I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy!

Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod

Thank you for coming on the show Daniel!

Want to watch the video of us chatting? You can watch us talking on my YouTube channel at this URL: https://youtu.be/DY8DLDdr5a4

More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Thanks for listening!

Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC
https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB
https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Send us a text

Season 2, Episode 3: Find Joy in Food with Tara Teaspoon, Cookbook Author, TV Personality, Trained Chef, & Food Blogger. Tara is a two-time cookbook author, TV personality, former food editor & stylist, and food blogger. Her cookbooks are Live Life Deliciously (affiliate link)  https://amzn.to/3MyCVT1  120 recipes to include classics and innovative ways to cook with global flavors and Delicious Gatherings (affiliate link) https://amzn.to/3QSnwQ3 composed of meals for gatherings, easy menu ideas, recipes for a crowd, & signature desserts. She worked as a food editor for Martha Stewart Living and appeared on the show multiple times to share recipes and cook with Martha. She has also appeared on The Today Show, The Food Network, and many other national and local tv shows. She also worked as a food director at the Ladies Home Journal Magazine. She blogs at http://tarateaspoon.com/ where she focuses on food and recipes for busy weeknights and leisurely weekends.

Tara shared her experiences being a personality and chef/cook on tv shows, working as a food editor and stylist, and more recently as running her own business as an independent food blogger. We chatted about cooking easy meals, and she shared tips to help people find joy in cooking, and even advice for those who don't enjoy cooking. She shared her favorite way to make a Thanksgiving turkey and other holiday recipes and ideas, including Christmas. She gave us the skinny on what she likes to stock her pantry with, how to use herbs without waste, and her opinions on recipe substitutions. She also gave us the behind-the-scenes info on her experiences in creating cookbooks.  We both shared our love of flavored vinegars and oils, and how it makes for a great date night to go to a specialty store and taste test them. Get all her secret tips and awesome insights in this episode!

Photos by: Photographer Ty Mecham

Also connect with her on social media:
IG https://www.instagram.com/tarateaspoon/
FB https://www.facebook.com/tarateaspooninc

Thanks Tara for coming on my show!

GREETING CARD discount with Basic Invite: https://www.juliehoagwriter.com/2023/11/27/make-amazing-online-photo-christmas-cards-the-easy-way/

More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. Recipes for Split Table Recipes, including easy hybrid meals and simple Midwestern recipes for busy people  https://storyoriginapp.com/universalbooklinks/36b9

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Send us a text

Season 2, Episode 2: Nourishing People as a Traveling Retreat Chef Tiffany Sage Swan. Listen to my fun chat where I learned how Tiffany is combining her 25 years in the food/cooking/restaurant industry, her love of wellness, and sisterhood into a career as a traveling retreat chef! Under her chef hat, she has a comprehensive food-focused background having gained culinary, food science, and dietary experience over the course of her career. She shared all the fun she has traveling around the country to provide nourishment for various retreat attendees. She gets to hang out with amazing women and nourish them with all the meals and snacks during their stay at the retreat. She shared how enjoyable this traveling is for her because she gets to visit different regions' farmer's markets, coops, and specialty stores (not to mention sight see in the area--bonuses!!!). She savors the ability to cook with different regional specialty foods and favorites of wherever she happens to be. She also shares some secrets for cooking vegetarian/vegan dishes, about preparing meals with a vegetable focus, and how to make a flavor bomb in a recipe. She explains her intriguing use of cocoa powder in an unexpected place to create richness in a recipe. Plus, she gives us valuable cooking insights about making her mom's traditional white chicken chili that she has tweaked and made her own by combining her culinary arts experience and tradition in a delicious way. You can find more about her and her future cookbook on her Instagram account @tiffanysageswan or on her website https://tiffanysageswan.com/

Thank you, Tiffany for coming on the show!

More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv


Thanks for listening!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Send us a text

Season 2, episode 1 (episode 28 overall): Hello! It's fall and comfort food time in Minnesota! Hot dishes and quiches fit right in with our weather and cooking culture! In this episode I share about about my celebrating mom's book. If you need help with grieving, I urge you to get my book. Link below.
I also shared fun stuff about how our new dog eats fruits and veggies! I love it! It's so fun to feed him these crunchy healthy foods he apparently loves :) Food is fun!

Read on for the how-to for how to make these easy meal prep recipes.

Italian Garlic Bread Quiche
Ingredients:
cooking spray
6 cups garlic bread cubed
2 cans diced tomatoes, undrained, 28 ounces
1 1/2 cups skim milk
10 eggs
1/4 tsp black pepper
2 tsp Italian seasoning
1/4 c. diced onion
1/3 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. pepperoni or 1 c. diced ham
Instructions: beat eggs with milk. Add black pepper, Italian seasonings to egg/milk mixture. Mix. Place garlic bread cubes in 9x13" baking dish sprayed with cooking spray. Pour egg mixture over bread. Spread tomatoes across. Sprinkle diced onion and cheeses across top. Press meat into half of the pan to make half vegetarian and half meat dish. Cook quiche at 400 degrees for 50 minutes. Cool 10 minutes. Cut and serve.

Spicy Comfort Food Baked Hash Brown Casserole
Ingredients:
24 ounces frozen hash browns, thawed
2 c. shredded sharp cheddar cheese
10 ounce can of tomatoes with chopped green chilies, undrained
2/3 c. Queso Fresco cheese, crumbled
4 ounce can of hot jalapenos
1/2 tsp salt
1/4 c. chopped onion
6 eggs
1 c. skim milk
1/4 tsp ground thyme
1 tsp coconut oil
1 1/2 c. ground mild Italian sausage, browned
Instructions: thaw hash bowns. Stir together thawed hash browns, cheeses, tomatoes with green chilies, jalapenos, onion. Mix well. Brown sausage. Grease 9x13 inch pan with coconut oil. Pat hash brown mixture into greased pan. Press down. Whisk eggs, milk, and thyme. Pour over potato mixture. Add browned sausage to half of the pan for combo meal of meatless and meat. Bake at 400 degrees for one hour.  Cool 10 mintues. Cut and serve.

Books:
Recipes from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv

Thanks for listening! Happy fall!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025

Send us a text

Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!).

Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake
Ingredients: Pasta and cheese mixture
16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained
2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping
1/2 cup Parmesan cheese, grated
1 cloves garlic, minced
12 oz frozen spinach, thawed and moisture drawn out with paper towels
3/4 tsp salt
3/4 tsp pepper
Sauce:
1 Tbsp olive oil
2 cloves garlic, minced
28 oz can of crushed tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp sugar
1 tsp salt
black pepper to taste
1 pound ground beef (don't mix into sauce, keep it separate)
Instructions:
Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir.
Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce.
Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling.

Pecan Squash Rolls Appetizer
1 butternut squash cooked, 2 1/2 cups squash
1/4 c. water (to cook squash)
10 burrito size torillas
1 cup butter
1/4 cup skim milk
6 oz. chopped pecans
10 Tbsp brown sugar
Instructions:
Cook squash (water in pan). Scoop  cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls.

Recipe taken from One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Check out my cookbook American Midwest Cooking: Quiches  https://amzn.to/3DpQoaE

40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv

Thanks for listening! Happy fall!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025