@itsaflavorfullife: Man, I love a good Cook Once Eat Twice situation! And I love partnering with @wabeeflove to talk about beef’s nutrition, versatility and convenience. Beef is a nutrient-dense, high-quality source of protein that provides nutrients like iron, zinc and B12 and pairing it with a variety of plant foods like vegetables and lentils, you can create TWO FULL DINNERS. It may not be ‘traditional spaghetti’ but my family loved this so much. I serve the spaghetti with Caesar salad and the lasagna with green beans! Spaghetti Sauce: ·      1 ¼ lb ground beef ·      6 large mushrooms, finely diced ·      1 sweet onion, diced ·      2 carrots, diced ·      1 stalk celery, diced ·      1 red bell pepper or 6ish mini peppers, diced ·      4 cloves garlic, minced or 2-3 teaspoons fresh garlic paste ·      ½ -ish teaspoon each salt and pepper ·      2 teaspoons Italian seasoning ·      1 tablespoon balsamic vinegar to deglaze the pan ·      big pinch of brown sugar (optional) ·      2-3 tablespoons sun-dried tomato pesto ·      1 28oz jar of your favorite marinara sauce ·      1 cup cooked lentils Brown the ground beef. Add all of the veggies and cook until softened, 7-8 minutes. Season with salt, pepper, Italian seasoning and garlic. Deglaze the pan with balsamic vinegar, add brown sugar and pesto. Add marinara sauce and lentils, let simmer until ready to serve! Lasagna: ·      1 cup ricotta ·      1 egg ·      2oz fresh parmesan cheese, grated ·      1 teaspoon dried basil ·      big pinches of salt and pepper ·      8oz no boil lasagna sheets ·      ½ of your spaghetti sauce ·      8oz mozzarella cheese, freshly grated ·      Parmesan cheese, for topping Whisk together the ricotta, egg, parm, dried basil, s&p. Put a big spoonful of lasagna in the bottom of the pan. Then layer lasagna sheet, meat sauce, ricotta, and mozzarella three times. Top it off with parmesan cheese. Cover with foil and bake at 400 degrees F for 45 minutes.   #wabeeflove #cookonceeattwice #mealprep

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Sunday 15 February 2026 20:25:18 GMT