No
w that we have a newborn and a toddler in our house I am ALL about EASY and QUICK when it comes to meals. Inevitably someone always needs Mommy right about the time you are going to start making dinner and then again when you sit down to eat (you feel me parents?). So these last few weeks I have stuck to easy to make meals that can also serve as leftovers for the next days’ lunch. This recipe was given to me by my Mom years ago and it’s always been a hit in our house. Since it is made in a 9×13 pan there is typically plenty leftover for lunch the next day as well.
INGREDIENTS
- ½ C. rice (white or brown) *Note: the recipe says not to use instant rice; however, I have found that by doing that sometimes not all of the rice gets cooked all the way through. I don’t see why you couldn’t use instant.
- 4 C. shredded cabbage
- 1 small onion, diced
- 1 lb. lean ground beef, browned and drained (you could substitute ground turkey here)
- 4 C. Italian tomatoes
- 1 tsp. Salt
- ½ tsp. Pepper
- 1 Tbsp. brown sugar
INSTRUCTIONS
- Preheat oven to 375. Spray a 9×13 pan.
- Brown ground beef in pan and drain.
- Mix all ingredients together in large bowl. Put in the 9×13 pan and bake for 45-60 minutes.
