Bushaloni in Red Gravy

Description: I grew up with an Italian mother who referred to marinara as red gravy. Don't ask, I have no idea why! It is SO easy and delicious despite it's simplicity and inexpensive cut of meat.

Ingredients:

4 cups marinara

1 or 2 round steaks

1/2 onion sliced thin

1/2 bell pepper sliced thin

salt and pepper

cooking thread

Preparation: Lay steaks flat on cutting board and remove excess fat from sides. Season with salt and pepper, flip over and season other side. Then spread a thin layer of onions and bell peppers on top. Roll meat from one side to the other like a burrito. Tie up with cooking thread and drop into a pot of marinara. This will need to cook for 4 hours or longer. It works wonderfully in a crockpot! The meat will be so tender that you can cut it with a fork. You can serve this over spaghetti, spaghetti squash or rice noodles. Enjoy :)

Alternatives: If you don't have a dairy allergy go ahead and sprinkle parmesan cheese on the steak before you roll it up. (That is how my mom used to make it.)

Rating: This gets 5 stars from my family and is frequently requested during the week. What does your crew think?

Spaghetti and Meatballs

Description: These meatballs are packed with butternut squash, but you wouldn't be able to tell if I had not just told you! I get a request for these at least once a week, that's how good they are! This recipe makes enough for 2 meals worth of spaghetti and meatballs. We eat it one night and freeze the other half for a busy night.

Ingredients:

4 cups marinara

1 pound ground meat

1 pound ground turkey

1 1/2 cup Panko breadcrumbs (check ingredient list, the only brand I have found to use is found at Kroger called Panko)

1/2 yellow onion, finely chopped

2 tsp. oregano

2 tsp. black pepper

2 tsp. dried parsley

2 tsp. garlic salt

1/2 cup butternut squash (roasted and pureed)

1 Tbsp. wheat germ

Preparation: Preheat oven to 425. Combine all ingredients, except marinara, in a large bowl and mix well. If you like large meatballs use a large scooper to get equal sized meatballs. For smaller ones use a small mellon baller for equal sized meatballs. We use the smaller one because we have young kids and it is easier for them to eat. But do whatever you like! After rolling all the meat into balls, place on foil lined baking sheet and put in oven. Cook for 5 minutes and then remove pan to turn them and cook for another another 5 minutes. Larger meatballs will cook for 10 minutes before turning and then for another 5-10 minutes depending on size. When cooked, remove from pan and put into a pot of marinara to absorb a little of the sauce for about 30 minutes on simmer. They are cooked and ready to serve whenever you are.

Alternatives: To make this a wheat free meatball simply switch out the breadcrumbs for Holgrain brown rice crumbs or wheat free crackers crushed up and remove the wheat germ. You can serve it over spaghetti squash or rice noodles as well for a wheat free meal.

Rating: This also gets 5 stars from my crew. I have to cook them when my husband is not home because he will devour half a dozen before I can get the food to the table.

My Marinara

Description: This marinara is so delicious that all of my friends use this recipe and none of us buy canned any more. It makes a lot, about 3 meals worth for my family, so use a large pot. I use a 5 1/2 quart pot when making a single batch of this and a 12 quart pot when I make a double batch.

Ingredients:

1/2 cup EVOO

1 yellow onion, finely chopped

1 green bell pepper, finely chopped

2 green onions, sliced

8 cloves garlic, crushed

1 Tbsp. dried parsley

1 Tbsp. dried basil

1 1/2 tsp. salt

1 tsp. sugar

1/2 tsp. oregano

1/2 tsp. black pepper

1/4 tsp. white pepper

3 medium bay leaves

1 26 oz. can crushed tomatoes

1 26 oz. can diced tomatoes

2 15 oz. cans tomato sauce

Preparation: Pour EVOO in pot. When heated add onion, bell pepper, garlic and green onions. Cook until onion is transparent and bell pepper turns bright green, about 5 minutes. Add all of the seasonings and stir around for a minute or two. Stir in all 4 cans of tomatoes and then fill each can about half way with water to get what was left in the can. Pour those into pot as well. Bring to a boil. Reduce heat to medium and cook for 2-4 hours. The longer you cook it the deeper the flavors will be. I put a pot on after lunch and it is ready for dinner. I serve it with spaghetti squash when it is in season or whole wheat pasta and homemade meatballs. (Recipe to come later.)

Alternatives: If you like a chunky sauce then use 2 26 oz. cans of diced tomatoes, if you like a smoother sauce then use 2 26 oz. cans of crushed tomatoes. If you like a little more heat add 1/2 tsp. cayenne pepper to it as well. To have a wheat free spaghetti night use the spaghetti squash with salt and pepper, to taste, on it or with rice noodles.

Rating: This gets 5 stars from everyone who has ever tried this recipe. I would love to know what you think!