WOW today was a busy busy day. Menu writing, making my shopping list, hitting the stores, putting up all the fabulous food and prepping, cooking and cleaning!
I made several things after getting home:
Sonoma chicken salad
Red pepper beef pasta
The ceviche was for my husband. The Sonoma chicken salad is for our lunches for the next few days and the Mediterranean salad and red pepper beef pasta was supper! OH MAN I am stuffed! Oh plus we had homemade honey wheat bread to go along with it.
My husband wanted to know where dessert was. I said, who has room?
The Red Pepper Beef Pasta I saw on this weeks Foodie Friends Friday link party. It looked so good I had to try it. So glad I did. It was a big hit! So thank you Lady Behind The Curtain for a wonderful recipe! Click the link and it will take you to her recipe! Fabulous.
Red Pepper and Beef Pasta Recipe
12 ounce roasted sweet red peppers, drained
1 pound lean ground beef
1 small onion, chopped
14-1/2 ounces diced tomatoes, undrained
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon salt
8 ounces uncooked ziti or small tube pasta
1-1/2 cups cut fresh green beans
1-1/2 cups shredded part-skim mozzarella cheese
Place peppers in a food processor; cover and process until smooth. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the pepper puree, tomatoes, garlic, oregano, basil and salt. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes.
Meanwhile, in a Dutch oven, cook pasta according to package directions, adding green beans during the last 5 minutes of cooking. Cook until pasta and green beans are tender; drain. Return to the pan; stir in meat sauce. Sprinkle with cheese; stir until melted.