Bison Kale and Veggie Bake

I love casseroles like this! They’re easy, tasty, and done quickly 🙂 I really loved the addition of Kale and Zucchini and Squash, I normally don’t use those in casseroles and I’m glad I did! Excuse the pictures, anything taken after 8 pm looks just not as good 😦

Prep Time: 10 min

Cook Time: 25-30 Min

Serves: 2-4 depending on how hungry you are 🙂

Ingredients:

• 1lb Ground bison
• 8 oz Whole wheat rotini, cooked
• 1/2 C. Zucchini, sliced into strips
• 1/2 C. Squash, sliced into strips
• 1/4 C. Shallots, diced
• 1 Garlic clove, minced
• 1 C. Mushrooms, sliced
• 2-3 C. Kale, chopped into medium pieces
• 1/2 C. Non fat Greek yogurt (like Fage).
• 1 C. Monterrey Jack, shedded
• 1/4 C. Parm Reg or Parmesan of your choice. *The good stuff, not Digornio, I don’t think that stuff is even real cheese haha.
• 1 tsp Salt
• 1 tsp Pepper
• More of these three to taste, if needed.
• 1 TBS Olive oil

Instructions:

1. Cook noodles until al dente.
2. Preheat oven to 325 F.
3. In large skillet heat 1 TBS olive oil. on medium high, leaning on the  higher end. Add shallots and garlic and cook for 3 min.
4. Add bison and cook for 5 min then add veggies and cook for 304 min until meat is done.
5. Turn heat to low and add in yogurt and monterrey jack and mix well then add salt and pepper.
6. Add cooked pasta to mixture and mix well. Transfer to your casserole and top with parm cheese.
7. Bake for 15-20 min until cheese is melted on top and nice and hot.

Enjoy and cheers!

Sausage and Tomato Basil Farfalle Casserole

I love making casseroles early in the day and then popping them in the oven for dinner, there’s just something about not having to cook after a long day of  work or play! It’s even better when you’re lucky and your husband/wife does the dishes afterwards (and no… putting soapy water in the casserole and letting it soak over night does not count as “doing” the dishes) 🙂 This is a delicious meal that will have you coming back for seconds… I promise!

Also as an added bonus, when you subscribe to my blog and comment on my posts you will be entered to win some of this sweet sweet ZestyBeanDog Fine Herb Blend you keep reading about oh so often! I will be doing a special subscriber give-away on the 31st! Good luck!

Prep: 15 min

Cook: 25-35 min

Serves: 3-4

Ingredients:

• 1/2 lb Sausage, ground fresh
• 1-2 Shallots, minced
• 2 Cloves of garlic, minced
• 1 C. Sliced baby bella mushrooms
• 1 Can of organic tomatoes, diced (don’t drain the juice).
• 1 Large organic tomato, sliced (discard top and bottom).
• 1 C. Mozzarella cheese, shredded
• 1/4 C. Parmesan Reggiano, grated (You should know by now, THE GOOD STUFF) 🙂
• 1 TBS ZestyBeanDog Fine Herb Blend or your own fine herb blend
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1/4 C. Fresh Basil (half in casserole, 1/2 on top when done as garnish).
• 1/2 TBS. Butter
• 2 C. Farfalle, I prefer whole wheat

Instructions:

1. Bring a medium pot of water to a boil, add Farfalle and cook right before it’s al dente.
2. Melt butter in large skillet on med high, add garlic and shallots and cook for 1 min until fragrant. Add sausage and then brown it.
3. Add Mushrooms and can of tomatoes and mix well, add spices and simmer for 10 min. Turn off heat.
4. Add pasta to sausage mixture and mozzarella cheese and mix well.
5. Transfer mixture to medium casserole, place sliced tomatoes on top and top tomatoes with parmesan cheese, bake at 350 F. for 20 min if baking right away, if reheating from fridge bake for 35 min or until done.
6. Once done, garnish with fresh basil and enjoy!

Cheers!

Bison Penne Bake with Spinach, Onions, Mushrooms, and Garlic

Prep: 10 -15 min

Cook: 30 min

Serves: 6

Ingredients:

• 1 lb Bison
• 1/2 lb of whole wheat penne pasta
• 1 C Ricotta
• 1 C mozzarella
• 2 C Tomato puree
• 1/2 medium yellow onion, chopped
• 4 mushrooms, chopped
• 2 cups baby spinach
• 3 cloves of garlic, minced
• 1.5 tsp sea salt
• 1/2 tsp fresh ground pepper
• 1 tsp herbs de provence
• 1 tsp garlic powder
• 1 pinch of red pepper

Instructions:

1. Bring a medium pot of water to a boil and cook penne until al dente.
2. In a large skillet, brown bison, onions, mushrooms, and garlic in pan at spinach at last 3 min.  Drain liquid, if any.
3. Transfer back to large skillet and add 2 cups of tomato puree and 2 cups of spinach and simmer on low for 5 min.  Turn off heat and add one cup of ricotta, stir well until completely mixed.
4. Transfer to large casserole : penne and meat sauce mixture, stir well coating all of the penne.
5. Top with 1 cup of mozzarella cheese.
6. Bake covered at 375 degrees for 20 min, then uncovered for last 10 min to make cheese golden and bubbly.

Serve with a spinach salad or bread.  You could also top penne with some parmesan as well.