Friday, October 21, 2011

Mini Meatloaves

1 lb ground beef
1/2 c. quick oats
1 egg
2/3 c. milk
1/3 c. shredded cheese (any kind)
a few dashes of worchestershire sauce
2/3 c. ketchup
1 T. brown sugar
1 tsp. mustard

Preheat oven to 350, spray a 12-cup muffin tin with cooking spray.

Combine oats, egg, milk, cheese, salt and worchestershire sauce in a large bowl. Add in meat and just mix until combined. Divide mixture evenly between 12 muffin cups. In a small bowl, combine ketchup, mustard, and brown sugar. Spread a layer over each meatloaf.

Bake at 350 for 25-30 minutes or until internal temp reaches 160.

Delish - easy and Victoria loved it! Served with mashed potatoes and a veg.

Monday, July 11, 2011

Fall-off-the-bone Ribs!

My first attempt at ribs was no small challenge. I went to Jack's to get some ribs to fill my craving. I came home with almost 20 lbs (you know, it's cheaper to buy in bulk!) After some research and consulting with my dad, here's the method I chose:

After trimming, I cut the ribs to fit into the roasting pan (Next time, cut into serving size pieces). I put some water in the bottom of the pan, added a few bay leaves, an onion, quartered, and 2 ribs of celery. Then I covered tightly with foil, and braised for 3 hours at 350 degrees, then dropped to 300 for another hour. (Next time I'll put some rub on the ribs before braising) I checked them at 4 hours and they were falling off the bone. To the point that Rod had to put foil on the grill so they didn't all fall through! I put some PC Barbecue Rub on them.

Then Rod threw them on the grill with some Sweet Baby Ray's Honey Barbecue Sauce.

YUM is all I have to say. Falling apart, finger-licking good ribs. Not bad with baked potatoes and Rod's special grilled corn :)

I do have to say that 20 lbs of ribs was a little much for 3 adults and V though... maybe next time I should only cook 1 slab instead of 3, as this is what was left after we devoured a ton!

Friday, July 8, 2011

Quick Mediterranean Salad

1 c. couscous, uncooked
1 can chickpeas
4 roma tomatoes
1 seedless cucumber
vinegar and oil, salt and pepper

Cook 1 c. couscous according to package directions. Set aside to cool.

Meanwhile, dice four Roma tomatoes and a seedless cucumber.

Drain 1 can of chickpeas, combine all ingredients in a large bowl.

In a smaller bowl, whisk together 1T. olive oil and 2T. balsamic vinegar. Add salt and pepper to taste and pour over salad. Stir to combine. Serve immediately or refrigerate for a cooler salad.

YUM! So simple but so good. Maybe could use some parsley for that pop of color, but really not necessary.

Monday, June 20, 2011

Sausage and Lentils

Course: main meals
P+ Value: 5
Servings: 6
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy


1/3 pound(s) dry lentils
1 tsp olive oil
1/2 medium vidalia onion(s), diced
3 medium carrot(s), chopped
14 oz canned diced tomatoes, in liquid, not drained
3 serving(s) Eckrich Angus sausage, cut into pieces


Rinse and sort lentils. Boil lentils in water for 10 minutes. Remove from heat, drain, and set aside.

To the same pot, add olive oil and sautee onion and carrots until onion is translucent. Add salt to taste.

Add lentils, enough water just to cover, then add tomatoes. Simmer over med-low heat 10-15 minutes or until lentils are tender. Add sausage the last 5 minutes, just to heat through.

Tuesday, April 26, 2011

Slow Cooker Italian Chicken Stew

Course: main meals
P+ Value:
Servings: 6

Preparation Time: 5 min
Cooking Time: 6-8 hours
Level of Difficulty: Easy


4 breast(s) uncooked boneless, skinless chicken breast
24 oz canned diced tomatoes
2 cup(s) canned artichoke hearts, without oil, Cut up
1 cup(s) roasted red peppers, in water, chopped
2 Tbsp italian seasoning
1/2 cup(s) uncooked brown rice


Pour half of the diced tomatoes on the bottom of the slow cooker. Set chicken breasts on top of tomatoes, then add everything except rice.

Cook on Low 6-8 hours. 45 minutes before serving, stir in rice, turn on High and cover. Stir once while cooking.

Once rice is cooked, stir all ingredients, breaking and shredding chicken.
Top with parmesan cheese and serve with crusty bread if desired.

Tuesday, April 5, 2011

Almond and Parmesan Crusted Whitefish

Course: main meals
P+ Value: 11
Servings: 4

Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Moderate


3 fillet(s) whitefish fillet(s)
1/2 cup(s) almonds, ground
2 item(s) egg white(s), beaten
1 oz Parmesan cheese, fresh grated
1 serving(s) old bay seasoning, 1 tsp
2 Tbsp olive oil
2 Tbsp Shedd's Country Crock Soft Margarine


Heat oil and butter in large saute pan over medium heat.
Using a food processor or blender, grind almonds.
Set up a breading station, with beaten egg whites in one shallow dish and ground almonds, parmesan cheese and Old Bay in another shallow dish.
Rinse and pat fish dry. If fillets are large, cut in half. Dip in egg whites, then in almonds to coat.
Cook fillets in saute pan 3-4 minutes on each side or until fish is firm and browned.
Serve with green beans and slivered almonds and rice if desired.

Sunday, March 20, 2011

Cheesy Corn and Broccoli Casserole

Course: side dishes
P+ Value: 4
Servings: 10

Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Moderate


4 medium corn on the cob, par-cooked and cut from cob
3 stalk(s) broccoli, cut into florets
1 Tbsp light butter
1 Tbsp all-purpose flour
1 1/4 cup(s) 2% reduced fat milk
2 tsp italian seasoning
1 tsp sea salt
1 item(s) bell pepper(s), red, finely chopped (medium)
12 cracker(s) Nabisco Ritz Crackers, crushed
8 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese, shredded cheese


HEAT oven to 350F.

Bring a medium pot of water to a boil. Cook broccoli florets 3 minutes, then drain and run under cold water to stop the cooking process.

Meanwhile, Melt 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add Italian seasoning, salt and half of the cheese; cook until melted, stirring frequently. Add corn, pepper and 1/4 cup crumbs; mix well.

Arrange broccoli in 13x9-inch baking dish; top with sauce, then remaining cheese. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.

Bake 30 min. or until heated through.

Notes: Make sure the corn and broccoli are dry or dish will be too wet.

Make-ahead, do not add cracker crumb topping until ready to put it in the oven. Bake 45 min or until heated.

Thursday, March 10, 2011

Ham and Bean Soup

Course: soups
P+ Value: 5
Servings: 10

Preparation Time: 8 hours (to soak beans)
Cooking Time: 2 hours
Level of Difficulty: Easy


1 pound(s) dry great northern beans
1 cup(s) carrot(s), chopped
1/2 cup(s) onion(s), chopped
2 leaf/leaves bay leaf
2 tsp thyme, fresh, 2-3 sprigs
1 tsp dry mustard
1/2 serving(s) Chipotle Chili Powder, tsp
2 clove(s) garlic clove(s), pressed (medium)
1/2 cup(s) celery, chopped
1/4 serving(s) smoked paprika, tsp
1/2 pound(s) uncanned chopped ham
2 tsp table salt


Rinse, sort then soak beans in cold water overnight or according to package directions. Drain.

In a large pot, combine all ingredients, then add water to cover by 2 inches. Simmer over med-low heat for 1.5-2 hours or until beans reach desired texture.

DEVOUR. Victoria told me this was the only soup she has ever liked!
I didn't have any celery on hand, so since I was serving it with roasted broccoli, I trimmed the stems and cut them into half-circle discs and tossed them in instead.

Wednesday, February 9, 2011

Basic Sweet or Savory Crepe

Course: light meals
P+ Value: 6
Servings: 2

Preparation Time: 05 min + rest time
Cooking Time: 15 min
Level of Difficulty: Easy


1/2 cup(s) fat-free skim milk
1/2 cup(s) water
1 item(s) egg
1/2 cup(s) all-purpose flour
1/4 cup(s) White Whole Wheat Flour


Put all ingredients in blender in order listed. Blend until combined, scraping sides down if necessary.
For sweet crepe: add 1 tsp vanilla, 1 tsp splenda
For savory crepe: leave as is or add 1 tsp chopped chives.
Put blended batter (will be very thin) in fridge for at least 1 hour - the longer the better, up to overnight.
When ready to make crepes, blend again to combine. Heat 8" nonstick skillet over med-high heat, and spray with butter spray or nonstick spray (first crepe only). Make crepes 1/4 c at a time.
Yield 8 crepes, 4 per serving.

Tonight V and I had these for dinner, sweet - style. I filled them with part-skim ricotta and topped with thawed unsweetened blueberries.

Wednesday, February 2, 2011

Creamy Spinach Artichoke Chicken

Course: main meals
P+ Value: 4
Servings: 4

Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy


8 oz cooked boneless, skinless chicken breast, cooked
1/4 cup(s) Kraft Light Done Right Zesty Italian
1/4 cup(s) fat-free, reduced-sodium chicken broth
1/2 cup(s) canned artichoke hearts, without oil, finely chopped
1 cup(s) chopped frozen spinach, thawed, drained and chopped
1/3 cup(s) plain fat-free yogurt
2 serving(s) Sabra spinach artichoke hummus, serving = 2 Tbsp


If chicken is already cooked, combine chicken, dressing, broth in a saucepan and heat through. Chop and add artichokes and spinach.
In a small bowl, combine yogurt and hummus until smooth.
Once chicken and veggies are heated through, stir in creamy sauce, and continue to simmer for 5 minutes to heat thru.

Serve over brown rice.


Sunday, January 2, 2011

Roast Turkey Breast

1 large turkey breast (with bone and skin), 7-8 lbs
2 Tbsp EVOO
2 Tbsp lemon juice
2 tsp Dry Mustard
2 tsp poultry seasoning
1 tsp dried rosemary

Preheat oven to 325. With turkey completely thawed, rinse and pat dry. In a small bowl, whisk remaining ingredients together. Force half of the seasoning under the skin, pat the other half on top. Place turkey breast-side up in roasting pan. Put 2 cups of water in bottom of roasting pan. Bake until internal temperature reaches 165, basting with juices every half hour. If top starts to get too brown, cover loosely with foil. Remove from oven and let rest 15-20 minutes before cutting.

DELISH! 8 lb breast I got made enough for 4 bags of 6-PP lunchmeat for Rod, plus what we had for dinner, plus an 8-PP dish to use for something else!