So, apparently (according to the Weather Channel website) the tree pollen is EXTREMELY high here in the midwest right now. Welcome Spring!! But, you could have kept this crap. I can't breath, my nose either feels stuffed with cotton or is running like a faucet and can change in the blink of an eye. It is LOTS of fun (note the sarcasm there).
Tonight, after picking my youngest up at dance, we ran to the grocery store to get a few needed things. Well, I was super excited to see that they have recently expanded their gluten free freezer section!! (It really is lame when these things excite you...) I was able to get us some gluten free hamburger buns, hotdog buns, tortillas, pizza crusts, bread, muffins, and there was more... I think. They also had gluten free dinner rolls and cookies and stuff. This is great news!
Anyway, enough rambling. On to supper!
Beef and Spinach Bake
1-1⁄2-lb ground beef
1⁄2 cup chopped onion
2 large eggs, beaten
1 teaspoon garlic powder
1 (4-oz) can mushrooms, drained (I omitted this)
4-oz shredded mozzarella cheese
1 (10-oz) package frozen chopped spinach, thawed and drained
1⁄3 cup freshly grated Parmesan cheese (I omitted this)
Preheat oven to 375 degrees; coat 13- x 9-inch baking dish with cooking spray. Cook beef and onion in a large skillet until meat is crumbly and no longer pink and onion is tender. Drain, and add salt and pepper to taste. Whisk together eggs and garlic powder. Add mushrooms, mozzarella, spinach, egg mixture, and Parmesan to beef mixture; mix well, and add to baking dish. Bake, uncovered, 20 minutes.
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