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INGREDIENTS FOR MINE MEATLOAVES
* 1 egg
* 3/4 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup quick cooking oats
* 1 teaspoon salt
* 1 pound ground beef
* 2/3 cup ketchup
* 1/4 cup packed brown sugar
* 1 1/2 teaspoons prepared mustard
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
A nice change from my regular recipe ~ I got it from a all recipe newsletter I receive. My little girl Molly love it.
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| posted by Lori on 01/22/2008 07:53 PM
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the name is mini meatloaves
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| posted by Lori on 01/22/2008 07:54 PM
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Hello!
I have some fairly quick and easy recipes that I just recently tried out on my DH and kiddos with good reviews! Lemme get back to you after getting them typed up and I'll post them here.
:0)
Karinn |
| posted by Karinn on 01/22/2008 10:46 PM
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Pizza Calzones
1 package yeast
1 cup warm water (105-115?F)
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups flour (to 3 1/4 c.)
1 jar spaghetti sauce
1 cup mushrooms -- thinly sliced
1 pound sausage -- cooked
1 cup pepperoni sausage -- thinly sliced
1 teaspoon Italian seasoning
2 cups mozzarella cheese -- finely grated
For dough, dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 c. of flour. Can add Essence spice, garlic powder, cracked black pepper, dill weed or grated Parmesan as desired to taste. Mix in enough remaining flour to make dough easy to handle (can do in food processor). Turn tough onto lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover with bowl and let rest for 5 minutes.
Roll into four 10" circles. Place sauce and topping mix over half of dough. Add 1/2 c. cheese. Fold over and crimp edge shut. Place on foiled and greased cookie sheet. Brush with melted butter after 15 minutes of cooking. Cook for a total of 25 - 30 minutes in a 375ºF oven or until golden brown. Makes 4.
Dinnertime Vegetable Pancakes
Recipe courtesy Paula Deen
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil
In a mixing bowl, stir together the flour, baking powder, salt, and pepper. In another bowl, beat together the egg, milk, carrots, zucchini, and onions. Add this to the dry ingredients and stir until combined.
Using a large skillet, heat 1 tablespoon of oil over medium heat. Pour the batter by tablespoons into the pan, making a few pancakes at a time. Cook about 2 minutes on each side and golden brown. Add the remaining oil to the pan as needed. Serve pancakes at once.
Yummy/Healthy Zucchini Tomato Gratin
INGREDIENTS:
2 medium zucchini, thinly sliced
2 medium roma tomatoes, thinly sliced
1/2 cup reduced fat shredded cheese
1/3 cup breadcrumbs
Freshly ground black pepper
PREPARATION:
Preheat oven to 350 degrees. Spray a small gratin dish with cooking spray. Cover the base of the dish with sliced zucchini, then create a second layer with the tomatoes. Repeat until all the zucchini and tomatoes are used.
Sprinkle with shredded cheese, breadcrumbs and black pepper. Bake for 35 minutes.
Serves 4
Per Serving: Calories 113, Calories from Fat 33, Total Fat 3.7g (sat 1.9g), Cholesterol 10mg, Sodium 202mg, Carbohydrate 13.3g, Fiber 2.3g, Protein
Oven Baked Sweet Potato Fries
Ingredients:
3 large sweet potatoes
garlic infused extra virgin olive oil
kosher salt
finely ground pepper
West Indian chili sauce
Directions:
1) Preheat oven to 425 F.
2) Peel sweet potatoes and cut into long, slender fry shapes.
2) Place on baking sheet and toss with garlic infused extra virgin olive oil.
3) Season to taste with kosher salt and finely ground pepper.
4) Bake for on the top oven rack for 10 minutes at 425 F, turn the sweet potatoes and bake for another 10-15 minutes until golden brown on all sides.
5) Drain excess oil on paper towels and serve immediately with any dipping sauce.
Keep it baked, not fried! Absolute comfort food.
Serves: 4
Preparation time: 20 mins
Spinach And Cheese Roll-Ups
1 teaspoon olive oil
1/3 cup chopped onion
1 clove garlic, minced
1 14-1/2-oz. can tomatoes, cut up
2 tablespoons tomato paste
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup fat-free or reduced-fat ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons finely shredded Parmesan cheese
2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white
For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down, into each of four individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25 minutes or until heated through. Makes 4 servings.
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| posted by Karinn on 01/23/2008 12:25 AM
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| I should have noted that we don't eat red meat, hence all the veggie recipes :0) For the calzones, we replace the pepperoni with the soy version. I will be trying the mini meat loves with a soy/veggie replacement (or ground turkey)! Yum! Thanks for the recipe! |
| posted by Karinn on 01/23/2008 12:28 AM
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Karinn,
Going to try the spinach one and the cal zone's add a little pepperoni. Regina sounds like you got a good start. I will tell you this simple one. Slow cooker, a roast beef or pork and then 1 to 2 bottles of barbque sauce, let it cook all day on low pull apart. Serve on buns. Goes great with salad or pick up slaw or macaroni salad, from store. |
| posted by Lori on 01/23/2008 04:44 AM
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