Zucchini, Ham and Rice Casserole

Zucchini, Ham and Rice Casserole

Julia   

We have a few abnormally large zucchini fruits from our garden.  Oops!  It’s been hard to keep out the garden with our 7.5 month old Little Chef this summer, but we’ve sure tried. 

When we do get out there to harvest, we often find overgrown zucchini.  This recipe was perfect for using them up! 

Zucchini, Ham and Rice Casserole – Adapted from Roxana’s Home Baking

Ingredients

• 3 eggs
• 1/2 C ham, diced
• 1 medium red bell pepper, diced
• 1 large zucchini, shredded
• 1/2 tsp. minced garlic
• 2 C cottage cheese
• 3/4 C minute brown rice, uncooked
• 6 slices cheddar cheese
• salt and pepper, to taste

Directions

Begin by combining the shredded zucchini, diced bell pepper, minced garlic, eggs, salt and pepper in a large bowl.  Stir well. 

Add in the diced ham, 2 C cottage cheese and 3/4 C minute rice.  Stir to combine.

 

Pour the mixture into a lightly greased 9x13 glass baking dish.  Top with 6 slices of cheddar cheese. 

Bake at 350 for 40-45 minutes, until cooked through.  Serve warm.  Enjoy!

Crockpot Lentil and Brown Rice Tacos

Crockpot Lentil and Brown Rice Tacos

Julia   

If you are looking for a filling meatless meal, this one is your ticket.  Slow cooked lentils and brown rice combine to make a delicious, hearty taco filling. 

Perfect in soft or hard shells, with any toppings you enjoy, these tacos can feed a crowd and take very little prep time. 

Add them to your winter menu plan, and you’ll be glad to come home to a delicious dinner, and have leftovers too. 

Crockpot Lentil and Brown Rice Tacos – Adapted from Melanie Makes

Ingredients

• 1 C brown lentils
• 1/2 C brown rice
• 3 T minced onion flakes
• 1 tsp. minced garlic
• 1/2 C tomato sauce
• 4 C water
• 1-2 T chili powder (depending on your preference)
• pinch – 1/4 tsp. red pepper flakes (depending on your preference)
• 1/2 tsp. paprika
• 1 1/2 tsp. salt
• black pepper, as desired

Directions

Begin by soaking your lentils.  Place the 1 C lentils in a large bowl, cover with cool water and allow them to sit overnight.  In the morning, drain the water and set aside.

Meanwhile, combine 3 T minced onion, 1 tsp. minced garlic, up to 2 T chili powder, a pinch of red pepper flakes, 1/2 tsp. paprika and 1 1/2 tsp. salt in the bottom of your crockpot.  I used a 4 quart crockpot.  Add black pepper, as desired. 

To the crockpot, add 4 C water and 1/2 C tomato sauce (alternatively, you could use taco sauce here, if you have it on hand).  Stir in the lentils and the brown rice. 

Cover, and cook on high for 4 hours.  I recommend 4 hours on high because the rice tends to get gummy and mushy if cooked on low, and the lentils might not get done.  So, 4 hours on high, covered.  You might wish to stir occasionally, but that is not necessary.  

Mmmmm…. delicious spiced brown rice and lentils. 

Use as the base filling for your taco.  Fill a soft or hard shell, and top with cheese, tomatoes, lettuce, avocado, salsa, sour cream and/or black beans!

Enjoy!