This is a very easy recipe.
You can use whatever veggies you like, you can make real mashed potatoes or sometimes when I’m in a rush I pick up the Simply Potatoes Mashed Potatoes (in Wegman’s they’re in the dairy section near the Pillsbury rolls and cookies are).
Switch it up…but don’t get too crazy…it’s supposed to be an easy, comfort food dish.
Leftovers are perfect for this dish…use what you have. Exact measurements are not needed.
If you only have a pound of ground beef or you only have one veggie, it’s fine.
This is a great one to make up the night before and then pop it in the oven the next night (add a little more cooking time if it’s cold out of the fridge).
This is an adaptation on a Wegman’s Recipe
If I can make it, then it’s easy.
I just made this for dinner tonight, after seeing a few different recipes for it online.
This is the vegetarian, low carb version.
You can make a zucchini and meat version, or a zucchini and pasta version, but here I don’t use pasta or meat.
This is my Aunt Sally’s recipe and it is delicious!
This is my mom’s Chili recipe with a little tweaking from me. I did not like it when I was a kid so you will notice some kid friendly changes. Now, it’s a favorite of mine especially on a cool fall day.
This is an appetizer recipe that gets made every football season in our family. Not sure where it originated, but it has become a favorite.
This is a self-created dish when looking for a way to use some of the veggies that I bought at the market. This serves approx. 4 depending upon the size of the zucchini.
I don’t really measure everything because it depends upon how much I am making, and it is all about taste. I didn’t really get this recipe from anywhere, other than my kitchen!
I know there are many recipes out there for this dip but I must say the recipe I learned from my friend April is the best I have had.