Good morning!!!!
I'm a day late posting this week but life happens. I am just glad I can post today and nothing else got in the way. Somehow the last month of the school year is always a little bit of insanity. There are awards, concerts, field days, testing, and all other manner of events I need to either prep my child for or try to get myself there. I'm really excited that school will be out and I'll have 2 months with my girl home with me. In the back of my mind I also realize that 2 months from now I'll be so happy to work in peace and quiet with her back at school. Why do we always want it to be both ways? Or is that just me?
One of my favorite things to do with my daughter is go to trivia nights. She's 9 so places we can go are limited, and neither of us is very good at retaining facts. However, our local tea shop has a Tuesday night trivia and it's so fun to hang with friends while spending time with my girl. I almost always get a pot of hot tea, trying a different one each week. My girl almost always gets Strawberry Milk Tea with Strrawberry or Green Apple popping boba. Isn't the tea pot they used this week absolutely adorable???
This week's recipe is a bit of a throwback to my childhood. I used to love casserole dinners, as long as I liked all the ingredients. However, most casserole dishes are full of cream soup and topped with a ton of cheese. I decided I needed a quick throw together casserole that could bake while I did all the other things that need to be done.
I want to note that while I often create my own stir fry sauces that the whole point of this dish is to toss it all in the pan without a bunch of prep work. Therefore, I used a store bought stir fry sauce for the base and just added a few other ingredients to pull this together. Also, if you can't find an Asian rice cooking wine feel free to use another wine, like sherry, or a bit of juice in place of that ingredient. The whole point of an easy casserole is to not work too hard at getting it in the oven.
Ingredients:
•1 lb ground beef
•1 tsp minced garlic
•1 cup chopped onions & peppers, thawed
*I use a frozen seasoning blend like Pictsweet seasoning blend
•3 cups frozen chopped broccoli, thawed
•3 cups frozen garlic & herb riced cauliflower, thawed
•1 cup Jasmine rice, uncooked
•2 tbsp. Rice Cooking Wine
•2 tbsp. G Hughes Orange Ginger Marinade
•½ cup Kikkoman Stir Fry Sauce
•1 tbsp. soy sauce
•1/8 tsp ground ginger
•4 tsp Orrington Farms Beef Broth Base
•1 ½ cup water
***You can use 1 ½ cup beef broth or beef stock in place of water and broth base.
Preperation:
Preheat oven to 350°
Brown beef with minced garlic in skillet, drain fat.
Use a dish towel to squeeze excess water from thawed vegetables.
Place all ingredients in 9x13 baking dish and mix well.
Bake for 45 minutes.
Check to see if all liquid is absorbed. If any liquid remains, bake an additional 15 minutes.
This should make for 6 good sized servings!
My husband likes this with a bit of sriracha and Yum sauce. I added a dash of extra soy sauce and a TINY bit of Buldak chicken hot sauce. If you've ever had Buldak ramen, you know it is really hot. If you would like to add chili paste or red pepper flakes to the recipe, go for it! I omit that from the casserole as my daughter isn't really a fan of super spicy food.
Please follow me for more recipes, school lunch ideas, and snacks on my social media sites.
tiktok.com/@healthyeatingwithlinda
**Nutritional information generated by adding ingredients on www.myfitnesspal.com
Comments