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Magnificent Mini Meat Loaves….

Posted by on March 2, 2010

I especially like these mini meat loaves because of the time savings during baking.  When you bake a large meat loaf in a bread pan or free form on a cookie sheet, cooking time tends to be an hour plus.  Plus, these are perfectly portioned servings.  I love the energy and time savings.  In any case, mini anything tends to be extremely appealing to kids.  The added fiber is a plus as well.    Don’t worry that the horseradish will be too hot, it is very mild with the other ingredients. 

1 tablespoon olive oil
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
1 medium onion, finely chopped
2 large cloves garlic, minced or crushed
1 lb. lean ground beef
1 lb. lean ground turkey
1 cup quick oats
1 cup leftover brown or white rice
2 large eggs
1 cup water
½ cup ketchup
¼ cup horseradish, homemade or prepared (recipe below)
1 ½ teaspoon kosher salt or 1 teaspoon table salt
1 teaspoon black pepper

Sauce:
¾ cup ketchup
¼ cup brown sugar
2 tablespoons horseradish

1)  Line a cookie sheet (with sides) with Reynolds non stick foil. Set aside. Preheat oven to 375’.
2)  Add olive oil to a medium size sauté pan and heat over medium high heat. Add celery, carrot, and onion. Cook 5-7 minutes, stirring often. Add garlic, cook one minute. Remove from pan and add to a small bowl to cool. If you have vegetable “fobes” in your house, process the vegetables in a food processor to eliminate “chunks.”
3)  In a large mixing bowl, add ground beef through black pepper and cooled vegetable mixture. With impeccably clean hands, mix well. Shape into 6, 8 oz mini loaves and place on prepared cookie sheet. Place in preheated oven and set your timer for 30 minutes.
4)  While meat loaves are baking, make sauce. Mix ingredients well in a small mixing bowl.
5)  After 30 minutes of baking, top with sauce. (You will have extra to serve with dinner.) Bake another 10 minutes.

*food sanitation tip* disposable gloves area available at any pharmacy. I use them when mixing meat loaf, no messy hands and no bare hand contact with raw meat.

Filed Under: Meats, Quick Weeknight Dinners | Tagged: Tagged With: , ,

Simplest Tomato Garlic Spaghetti

Posted by on January 28, 2010

This is a wonderful side dish to serve with parmesan encrusted chicken, oven fried chicken, or oven roasted whole chicken.  This versitle pasta dish can be served on its own, as a meatless entree.  Serve with a delicious salad and you’re set.   You can also add just about any other ingredients you like, spincah, arugula, shredded roasted chicken, the possiblites are endless!   It is super simple,  as easy as any processed pasta or rice dish.  This recipe goes together in 10-15 minutes.   If you use the Barilla whole grain spaghetti you get 6 ounces of fiber per serving, it’s a very easy way to sneak fiber into the pickiest eater’s diet!

1 pound whole wheat spaghetti (I like barilla whole grain)
3 tablespoons olive oil
4 large cloves garlic, finely chopped
1 teaspoon dried oregano
¼ cup tomato paste
2 cups pasta water
½ teaspoon salt
¼ cup Parmesan cheese
1) Undercook pasta by 2 minutes according to package instructions. (if cook time is 6 minutes cook for 4) Reserve 2 cups of cooking liquid before draining.
2) While pasta is in colander draining, put pasta pot back on the stove over medium heat and add olive oil, garlic, and oregano. Cook 1 minute and add tomato paste, stir well to incorporate paste into oil and garlic mixture. Add water and salt, simmer for 3 minutes.
3) Add undercooked pasta to tomato/garlic mixture over medium heat, cook for about 2 minutes. Add parmesan cheese. Serve with additional cheese if desired. Makes about 8 one cup servings.

Filed Under: Pasta, Quick Weeknight Dinners, Side Dishes | Tagged: Tagged With: , ,

Brunswick Chicken Stew with Smoked Paprika

Posted by on December 7, 2009

This is an amazing stew that we have served during the holidays (usually as the Christmas Eve Entree) for the past several years.
It has always been a crowd pleaser and most folks have gone back for a second helping! I usually make a double or triple batch so we have a better chance of having leftovers because we love it too!
The best part is it is healthy and low fat and you would never guess it!
This recipe can be made the night before serving. The flavor of the smoked paprika becomes more pronounced (yum!) the longer it is made in advance.
To speed up the cooking time, you can use a store bought pre-roasted chicken. For variety (and extra protein), you can add 1 cup frozen lima beans, thawed.

2 1/2 cups cubed Yukon Gold potatoes
1 1/2 cup thinly sliced yellow onion
2 cups frozen corn kernels, thawed
1/2 cup tomato sauce
2 (14 ounce) cans of less sodium chicken broth (or 4 1/2 cups less sodium chicken broth)
2 bacon slices cut crosswise into 1/2 inch strips
3 cups shredded cooked chicken breasts
1/2 – 2/3 teaspoon sweet smoked paprika (Can be found at Penzey’s Spices in Oak Park or on line)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper (use black pepper if you want less heat)

Makes 6 1 1/2 cup servings.

Combine first six ingredients in a Dutch oven (or large pot) over medium-high heat, then bring to a boil.
Reduce heat to medium-low and let simmer covered for 30 minutes or until potatoes are cooked (soft with the poke of a fork) – stirring occasionally.
Stir in chicken, paprika, salt and pepper and simmer another 15 minutes.

Goes great with a chunk of hand torn crusty bread and a lighter red wine such as a Pinot Noir or a glass of chilled champagne.

I wish to thank my friend, Deb Grigg, for sharing her lovely recipe with us!

                                                                                                        

Filed Under: Poultry, Quick Weeknight Dinners | Tagged: Tagged With: ,

Three Cheese Penne Pasta with Turkey Sausage

Posted by on November 16, 2009

This recipe is soooooo good, why not double the recipe and enjoy on another hectic night! When freezing, I take a sheet of saran cling wrap and put it right onto the food to prevent freezer burn. I then cover tightly with heavy duty aluminum foil. You can write on the foil with a sharpe pen the contents and the date. You’ll want to use within about 2 months. You could also just double the sauce portion of the recipe and freeze it, just thaw, boil some pasta and you have dinner!

RECIPE:
1 cup part-skim ricotta cheese
1 ½ cups shredded part-skim mozzarella, divided
3 T. fresh parsley
1 lb. whole-wheat penne
1 T. olive oil
1 ¼ lb. turkey sausage, casings removed
1 large onion, chopped, 4 cloves fresh garlic, chopped
1- 28 oz. can tomato sauce,
1- 28 oz. can crushed tomatoes
1 t. dried oregano, 1 t. salt
½ t. red pepper flakes
½ t. ground black pepper
¼ cup grated parmesan cheese

Pre heat oven to 375’. Coat a 9”x13” pan with cooking spray. In small bowl, combine ricotta, ¾ cup mozzarella, & parsley. Heat oil in large pot over medium heat. Add turkey sausage, cook through. Add onion and cook until translucent, you can add a little olive oil if turkey is too dry. Add garlic, cook about one minute. Add tomato sauce, crushed tomatoes, oregano, salt, pepper flakes, & black pepper. Bring to a simmer over medium-low heat, about 15 minutes. While sauce is simmering, cook pasta according to box instructions. Drain well. Remove sauce from heat, add cheese mixture and pasta; mix well. Pour into prepared pan and top with remaining mozzarella & parmesan cheese. Bake for 25 minutes or until cheese is melted. If frozen, thaw in refrigerator for 24 hours, bake at 350’ covered for 1 hour. Remove foil; bake additional 20 minutes or until cheese is melted and heated completely through. Enjoy!

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Quick Tomato Basil Soup with Grilled Cheese

Posted by on November 3, 2009

Grilled cheese & tomato soup are really the definition of comfort to me! This recipe is so quick and delicious, add this to your rotation of favorite dinners. Your kids will applaud you!

Recipe:

1 large onion, finely chopped
5-6 cloves garlic, minced
3 T. olive oil
1/4 t. red pepper flakes
1 t. dried thyme
1 t. dried oregano
1 T. Better Than Bouillon Chicken Base
2-28 oz. cans crushed tomatoes
1-28 oz. can tomato sauce
2 cups water
1 T. sugar
2 t. kosher salt
½ t. ground black pepper
1 large bunch fresh basil, rinsed

In large soup pot over medium heat add oil and onion, cook until translucent. Add garlic, red pepper flakes, thyme, & oregano. Sauté one minute. Add crushed tomatoes, tomato sauce, water, sugar, salt, & pepper. Simmer for about 15 minutes. Roll basil leaves and slice thinly. Add to soup just before serving. Serve with grilled cheese. I love to use brie with apple slices on sour dough or sharp cheddar & smoked ham on whole wheat as an alternative. Brush with olive oil and grill until golden brown. Deeeeelish!! **if you don’t have the bouillon base, you can simply substitute 2 cups of chicken stock** Yields about 12 cups of soup. Why not double this recipe and freeze for a another hectic night?

Filed Under: Quick Weeknight Dinners, Soups & Stock | Tagged: Tagged With: , ,
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