Pizza casserole

Yield two 8"x8" pans

1.25 lbs ground beef (80% lean)
3 links Johnsonville hot Italian sausage, removed from casings
1/2 large yellow onion, 1/4" dice
6 oz. whole wheat elbow noodles
1 large green pepper, 1/2" dice
1/2 large yellow pepper, 1/2" dice
8 oz. cremini mushrooms, sliced
7 oz. pepperoni, quartered
1.5 jars Classico Spicy Red Pepper pasta sauce (about)
12 oz. shredded Sargento mozzarella and provolone
1/4 tsp. crushed red pepper
1/4 tsp. oregano
Salt and pepper to taste

Brown the ground beef, Italian sausage and onion. Meanwhile, cook elbow noodles in heavily salted water until al dente. Drain pasta and meat, reserving 1 Tbsp. meat drippings. In the drippings, cook mushrooms until they release their water. Add peppers, and saute until slightly soft and mushrooms are browning. Combine pasta, meat, pepperoni, and 1 jar of pasta sauce in a large bowl. Season with salt, pepper and crushed red pepper. Divide half the pasta mixture between two 8"x8" pans. Divide the remaining (approximately) half jar pasta sauce and vegetables between the pans. Top with the remaining pasta, and cover each pan with cheese. Bake at 375 until cheese is browned and sauce bubbly, about 30 minutes. Let stand 15-20 minutes before eating.

(We decided this could be even better with twice the mushrooms and some sliced green olives.)

Lentil, potato and kale stew

1 c. French lentils
1 15-oz can fire-roasted diced tomatoes with juice
3 c. water
1 Tbsp. cumin
1 tsp. salt
1/4 tsp. crushed red pepper1 large (4 oz) carrot, sliced into 1/4" coins
1 medium (8 oz) yukon gold potato, ~1/2" dice
1 small bunch kale, torn into bite size pieces

Rinse and pick through lentils. Combine lentils, water, tomatoes and spices in a sauce pan and bring to boil. Reduce to simmer and add the carrot. After about 10 minutes, add the potato. When the potato is nearly tender, add the kale, stirring frequently to wilt it into the stew. You might need to add up to 1/2 cup water to keep things from sticking.