Upside Down Pizza Pie

this recipe is delicious! It's easy and filling :)

UPSIDE DOWN PIZZA

1 lb. ground beef
1 med. onion, chopped
1/4 - 1/2 lb. sauteed fresh mushrooms
16 oz. jar spaghetti sauce
8 oz. pkg. shredded Mozzarella
1 clove garlic, minced
1 sm. green pepper, chopped

BATTER:

2 eggs, beaten
1 c. milk
1 tbsp. oil
1 c. flour
1/4 tsp. salt
1/2 c. grated Parmesan cheese

In skillet, brown meat, onion, pepper and mushrooms. Drain excess liquid. Add garlic. Simmer for a minute, add sauce, simmer 10 minutes. Spoon mixture into greased 13"x9" pan and top with Mozzarella.
Bake at 400 degrees for 10 minutes.

Combine eggs, milk and oil in small bowl. Add flour and salt, mixing well. Remove meat mixture from oven and pour batter over top. Sprinkle with Parmesan cheese. Bake at 400 degrees for an additional 30 minutes. Serves 4 to 6.

Rainbow Pasta Salad

This is a delicious pasta salad. I don't normally like pasta salad but this one is great. And even though it only has one pound of pasta, this recipe makes a large amount :)

Ingredients

1 pound multi-colored rotini or penne pasta

3 cups broccoli florets

1 1/2 cup frozen peas, thawed

1 red pepper, chopped

1 yellow pepper, chopped

1 (15-ounce) can black olives, sliced

1 bunch green onions, thinly sliced

1 carrot, grated

1 pound cherry tomatoes, sliced in half

Dressing
1/2 cup olive oil

1/2 cup Nayonaise or mayonnaise

2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce

Juice of 1/2 a lemon

2 teaspoons apple cider vinegar

2 teaspoons dill Rainbow Pasta Salad


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SERVES 6
PREPERATION TIME: 30 - 45 MINUTES

Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.
Cook's Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.

Cauliflower is a nice addition to this salad.