This is an easy recipe to make and freeze for a week.
If you like to organize your week’s meals so you don’t have to worry about what you’ll eat each day, save money and avoid fast food, you’ll love learning about this recipe from Juçara Monaco.
Once you’ve learned how to prepare and freeze food, look for recipes you can make in bulk and reuse the ingredients! Here is a great option that, in addition to being quick to prepare, is delicious:
Vegetable gratin with minced meat
Ingredients:
- 1 cubed chayote
- 1 courgette, diced
- 2 diced carrots
- 1 diced sweet potato
- 2 cups pumpkin (diced)
- 1/2 cup chopped parsley (green)
- 4 tablespoons of olive oil
- Salt and black pepper to taste
- 200 g of grated mozzarella
Meat:
- 2 tablespoons of oil
- 1 chopped onion
- 2 minced garlic cloves
- 500 g of minced meat
- 1 diced tomato
- Salt and chopped parsley to taste
Method of preparation:
- For the meat, heat a pan with the oil over medium heat and brown the onion, garlic and meat until the water has dried;
- Add the tomato, salt, green smell and sauté for another 3 minutes. Turn off and book;
- Steam the chayote, zucchini, carrot, sweet potato, and squash until al dente. Drain and season with parsley, olive oil, salt and pepper;
- Pour into a medium refractory and spread the minced meat over it. Cover with the mozzarella and take to a preheated medium oven (180ºC) for 15 minutes to fix.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
