If the day-before-Thanksgiving in your house looks anything like the day-before-Thanksgiving in our house, you probably haven’t put much thought into what’s for dinner tonight. Probably, you’re thinking you’ll order a pizza, or make a trip to the closest taco cart. May I make a suggestion?
The Sweetie Pie and the Sweet Pea made this dish for a recent potluck at church. It was economical (they made it vegetarian and left out the beef), super-simple to pull together, and everyone loved it. It’s also highly adaptable. This is always a plus in our house, where the cottage cheese I bought for a recipe may have been eaten by the time I get around to cooking with it.
So if you haven’t given much thought to tonight’s dinner, this one’s for you. You can swap out the cottage cheese for ricotta cheese, or maybe even cream cheese. You can leave out the beef if it’s buried behind the turkey in the fridge (or, if you’re making this the day-after-Thanksgiving, throw in some leftover turkey). If you have some extra veggies sitting around that wouldn’t fit into the stuffing dish, throw them in with the tomato sauce.
And I just have to include a photo of this fabulous sign, handcrafted by the Sweet Pea, for the potluck table.
I wish you all a most wonderful, and delicious, Thanksgiving Day.
Source: More with Less by Doris Janzen Longacre
- 2⁄3 cup uncooked rice (or 2 cups cooked rice)
- 3⁄4 pound organic ground beef
- 1 organic onion chopped
- 2 cups tomato sauce
- 1⁄4 tsp powdered garlic
- 1 tsp sugar or honey
- 1 tsp salt
- dash of pepper
- 1⁄4 tsp oregano
- 1 tsp parsley
- 1 1⁄2 cups cottage cheese or ricotta cheese
- 1⁄2 cup shredded cheese
Directions in More with Less, page 129.