Recipe Variations

The recipe for this month came from Sister Kaelyn Pryor. One of the variations was served at the Christmas 2008 dinner.
Variations on this month’s recipes. The version that Sister Pryor used for the Ward Christmas 2008 dinner used ground turkey instead of ground beef. Another version is to substitute ground sausage for half of the ground beef. To make it a vegetarian version sauté different vegetables such as zucchini, yellow squash, onions, green peppers, mushrooms, etc. Adding the vegetables would also be good to a version that had meat in it. The type of pasta used could vary depending on your preference or what you have on hand. She also mentioned a couple of cloves of garlic in any version used.

Sister Pryor mentioned a recipe that her grandmother used. She mentioned that it called for 1 jar pasta sauce, 1 jar water and pasta. She wasn’t sure about the exact recipe. This is the closest I could come to it.

Tomato vegetable bake with mozzarella
Serves 4 – POINTS value per serve: 3.5
1 Heat 1 tbs olive oil in a large non-stick frying pan and place over medium-high heat. Add 1 chopped onion and 1 clove crushed garlic. Cook, stirring for 5 minutes or until onion is tender. Add 1 chopped chilli, 2 sliced zucchini, 1 cup mushrooms, 1 chopped red capsicum, ½ chopped eggplant and 2 cups chopped sweet potato. Cook stirring for a further 5 minutes. Add one jar tomato based pasta sauce and ½ cup vegetable stock. Season to taste with salt and pepper.
2 Transfer vegetable mixture to an oven proof dish. Sprinkle with 100g reduced-fat mozzarella and bake in a preheated 180C oven for 30 minutes, or until vegetables are tender and cheese has melted and is golden brown.