Winner, Winner, Meatloaf Dinner!

New Year's Day I sat down and wrote out a month of dinner ideas.  I love when I take the time to do this because I don't have to think about what I'm going to have for dinner and I can plan what I need to get at the grocery store.  I can also make sure I have pulled the meat out of the freezer I'll need for dinner before I go to work.  It's one less thing I have to think about when I come home tired.  Tonight's dinner was a recipe I've had for a while, but I had forgotten about it.  It turned out great, not dry at all, hubby really liked it, and there's enough for leftovers!!  WINNER, WINNER, MEATLOAF DINNER!

 

Meatloaf Vegetable Muffin

1 lb. ground beef (extra lean) or ground turkey
1/2 c. oatmeal (uncooked)
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
2 Tb. minced garlic
7 chopped fresh mushrooms
1 can diced tomatoes, drained
½ c. egg beaters

Salt and pepper to taste

Preheat oven to 375 degrees.
Chop vegetables. Saute all the vegetables and garlic in a lightly oiled pan (olive oil) until done, but not mushy. Cool vegetables.
Combine meat, oatmeal (you can use gluten free), cooled cooked vegetables, chopped mushrooms, salt and pepper, and egg whites.
Spoon the meat mixture into a muffin tin sprayed w/ vegetable spray. Top each muffin w/ 1 T. catsup, if desired. Bake for 30 minutes.  Make 12 equal size muffins.

One Potato, Two Potato, ...

This is the BEST sweet potato souffle you'll ever put in your mouth.  Thinking about it makes my mouth water!  This is another dish I made for Thanksgiving and I'm so thankful there was a little left over.  After today though, there probably won't be any left.  I should go heat up a bowl now!

Sweet Potato Souffle

Souffle:

1/2 cup butter (1 stick), softened
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar  
2 teaspoons vanilla extract
1/2 cup milk
Pinch of salt 

Topping:

1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour (can be gluten free)
1/4 cup butter (1/2 stick), softened 

Bake your sweet potatoes in the oven.  When cool enough to handle, peel the potatoes, place the potato meat in a large mixing bowl and mash until smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with a mixer or by hand. Pour the mixture into a 9x13 baking dish that has been sprayed with Pam or coated with butter.  

Topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until mixed well.  Spoon the topping over the sweet potato mixture in an even layer. Bake the casserole until slightly browned at 350 degrees for 40 minutes. Let the casserole sit for a few minutes before serving. 

That's Just Peachy!

ONE, yes one, of my favorite (and easy) desserts is peach cobbler.  Especially when you can top it with a scoop of vanilla ice cream.  Yum.  This is one dish I made for Thanksgiving.  This year Thanksgiving was at my daughter's house.  Everything was delicious and the conversation was outstanding.  Gathering family together is always a good time.

Peach Cobbler

1 stick of butter, melted

1 cup of sugar

1 cup of milk

1 cup of self-rising flour

1 ½  tsp. cinnamon

1  29 oz. of canned sliced peaches.

Mix first 5 ingredients together in a 9x13 baking dish.  Add peaches with juice.  I like to cut the peach slices in half.  Mix well and sprinkle a little more cinnamon on top.  Bake at 350 degrees for 1 hour.  Crust forms by itself.

Another Great Chicken Dish

 This is SO GOOD!!! I kept trying to make it, but the weekend got a little busy.  What am I saying?  The entire week was CRAZY!  This was easy enough to make on a work night.  Plus, I love that there's enough left over for lunch.  You actually have enough of the stuffing to use in 4 chicken breasts.  I just used the leftover stuffing to pour over the top.

Spinach Stuffed Chicken

2 tsp olive oil

2 cups spinach

1 pkg. sliced mushrooms

½ cup Ricotta Cheese

3 chicken breasts

3 string cheeses

Salt & pepper to taste

Preheat the oven to 400 degrees.  In a pan over medium heat, add the oil and cook the spinach and mushrooms in it for 3 to 5 minutes, until the spinach is wilted.  Stir in the ricotta and cook for another minute. Remove from heat.  Cut slits into the chicken breasts, about 1/3 inches apart and 3/4 of the way through the chicken. Try not to cut all the way through the chicken.  Stuff all of the spinach and ricotta mixture into the slits.  Pour remaining spinach mixture on top of the chicken.  Slice the string cheese into strips and lay on top of the chicken.  Season the chicken with salt and pepper, to taste. Bake in the oven for 25 minutes.

This Goes Well With Ravioli

This recipe is easy!  It would make a great appetizer, but it also goes really well with the butternut ravioli recipe I just posted.

Ricotta Bruschetta

1 loaf of French bread or a baguette, sliced
1/4 cup olive oil 
1 cup of onion-garlic Ragu spaghetti sauce
1 cup of ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper 

Cut the bread into 1/2" thick slices.  Brush each side with olive oil and place on a baking sheet.  Bake at 350 degrees for 5 minutes, turn over, and bake for 5 more minutes.  In a microwaveable bowl, combine sauce, cheese, salt, and pepper.  Mix well.  Cover and place in a microwave for 1 minute.  Stir and heat for 30 second increments until hot.  Top each bread slice with the mixture and serve.

 

A New Twist for Ravioli

If you have been following me for any length of time, you'll know that 98% of my recipes are quick and easy.  This one falls into the other 2%.  The only reason I made this recipe is because this is Labor Day weekend so I have more time for this kind of recipe.  It's also the first time I have gone to the grocery store in about 2 weeks and I was able to pick up all the ingredients! It's not a difficult recipe, but it is a little time consuming. I bought a 25 oz. bag of ravioli and used half of it because I couldn't find a small bag.  I hope you enjoy it!

Butternut-Squash Ravioli

2 shallots, finely chopped
1 Tb. minced garlic
1/2 lb. ground beef or mild sausage
3 cups chicken broth
1 small bag of frozen ravioli (cheese or meat) 
1 butternut squash (pre-cook)
2 Tb. butter
3 cups of fresh spinach
1/4 cup Parmesan cheese 

Before you begin this recipe, you'll need to bake a butternut squash in the oven scrape the squash out of the skin.  Combine shallots, garlic, and meat in a large pot.  Brown completely.  Remove from pot and place in a mini food processor.  Chop until well blended and fine.  Pour in chicken broth in the pot and bring to a boil.  Add in ravioli and cook for 6-7 minutes.  Add in butternut squash and cook for 6-7 more minutes until liquid is absorbed.  Reduce heat to a simmer and add in meat mixture, butter, and spinach.  Let cook for another 5 minutes.  Stir in cheese and serve.