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samedi 11 mai 2019

Beef Lasagna

Prep time: a quarter-hour |Cooking time: 35 minutes |Servings: 6 

​1 cup ground beef 
1 cup tomato juice
9 ounces zucchini, sliced 
1 tablespoon butter 
1 teaspoon sour cream 
½ cup half and half 
10 ounces Parmesan cheese
​½ cup cream cheese 
1 white onion
​1 teaspoon ground black pepper 
1 teaspoon cilantro 
½ teaspoon salt 
½ cup beef stock 

Combine the tomato juice, sour cream, half and half, beef stock and salt together inside a mixing bowl. Stir the mix well. Grate the Parmesan cheese and peel and slice the onion. Combine the soil beef with all the ground black pepper and cilantro and stir the amalgamation. Then add the butter in pressure cooker and the ground beef mixture and cook it on ”Sauté” mode until it's cooked (approximately 10 minutes), stirring frequently. Remove the underside beef from the pressure cooker. Place the sliced zucchini in the stress cooker and pour the tomato juice mixture to pay for the zucchini. Add the layer while using sliced onion, grated cheese, and ground beef mixture.
Continue to produce the layers before you decide to use all the ingredients. Close the lid, and hang up the manual mode for 25 minutes. When the dish is cooked, so it can have to look cool briefly and serve. 

calories 330, 
fat 24.1, 
fiber 1.1, 
carbs 8.2, 
protein 22.9

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