Okay, I usually do not post things I haven't actually tried before, but I made one of these this morning to freeze for after baby comes. It sounds yummy, so I thought it couldn't hurt. In my quest to prepare some freezer meals I found out that you can freeze meatloaf raw or cooked, so why not try it?! As I find freezer meals I'm trying, I will post them for you. I know how to cook, but was baffled by how to do freeze ahead meals. I have found some good blogs and articles, so here goes!
FIESTA MEATLOAF
Prep Time: 10 minutes
Total Time: 1 hour 10 min. 6 servings
1 lb. lean ground beef
1 cup oatmeal
1 cup frozen corn
2 eggs, lightly beaten (or 1/2 c eggbeaters)
1/2 - 1 tsp. chili powder
1 cup Taco Bell Thick 'N Chunky Salsa, divided or favorite brand
1 cup Kraft Mexican Style Shredded 2% Cheese
PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the salsa and 1/2 of the cheese.
SHAPE into loaf in 8x8 -inch baking dish; top with the remaining 1/4 cup salsa.
BAKE 1 hour or until cooked through (internal temp 160°F). Sprinkle evenly with the remaining cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into six portions to serve.
If you want to make this and freeze it, you can either freeze it raw or cooked. For raw, just line your meatloaf pan with foil and form into a loaf and place it in the foil lined pan. Place in the freezer covered for a few hours or overnight. Remove foil wrapped loaf and wrap again in foil and place in a ziploc bag. Mark on the outside the baking instructions and take it out when you are ready to eat. Top with salsa and cheese as per directions before and during baking. Enjoy!
Saturday, July 9, 2011
Thursday, March 24, 2011
Mini Apple Cheddar Turkey Meatloaves
I started looking for recipes that I have tried but not posted. Funny how many I've found, so hopefully I can keeping them coming for awhile. Here's a healthy family friendly one for you! We were just talking about "meatloaf muffins" the other night at our BBM gathering. Here's a good one for you girls! :) Enjoy!
Mini Apple Cheddar Turkey Meatloaves
1 ½ lb ground turkey
¼ c Japanese breadcrumbs (Panko)
1 medium onion, shredded
1 medium Granny Smith apple, shredded
1 large egg, lightly beaten
1 tsp salt
¾ tsp pepper
1 c reduced fat cheddar cheese
Preheat oven to 375 degrees. Gently combine ground turkey, next 6 ingredients, and ½ c cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.
Bake at 375 degrees for 16 minutes. Sprinkle with remaining ¾ c cheese. Bake 5 minutes or until cheese is melted and meat thermometer inserted into centers of meatloaves registers 165 degrees.
Mini Apple Cheddar Turkey Meatloaves
1 ½ lb ground turkey
¼ c Japanese breadcrumbs (Panko)
1 medium onion, shredded
1 medium Granny Smith apple, shredded
1 large egg, lightly beaten
1 tsp salt
¾ tsp pepper
1 c reduced fat cheddar cheese
Preheat oven to 375 degrees. Gently combine ground turkey, next 6 ingredients, and ½ c cheese just until combined, using hands. Spoon turkey mixture into 12 lightly greased muffin cups.
Bake at 375 degrees for 16 minutes. Sprinkle with remaining ¾ c cheese. Bake 5 minutes or until cheese is melted and meat thermometer inserted into centers of meatloaves registers 165 degrees.
Wednesday, March 23, 2011
Southwestern Hominy
I'm always looking for new side dishes, especially ones that include vegetables and might be somewhat healthy. If you haven't tried hominy before, it's kind of a cross between corn and a chickpea. It is really tasty! This is a great side dish to anything Mexican or for a cookout. It can be a little spicy, so if your family doesn't care for the heat, just omit the green chiles. Another easy substitute is just to use Rotel in place of the chopped tomatoes and can of green chiles. Now I've made myself hungry for this. I'll have to put Mexican on our menu soon! Enjoy! :)
Southwestern Hominy
Ingredients
* 1 cup chopped onion
* 2 garlic cloves, minced
* 2 (15 ounce) cans yellow hominy, drained
* 2 cups chopped tomatoes
* 1 (4 ounce) can chopped green chiles
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/2 cup reduced fat shredded Cheddar cheese
Directions
1. In a large skillet that has been coated with nonstick cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. Transfer to a 2-qt. baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Southwestern Hominy
Ingredients
* 1 cup chopped onion
* 2 garlic cloves, minced
* 2 (15 ounce) cans yellow hominy, drained
* 2 cups chopped tomatoes
* 1 (4 ounce) can chopped green chiles
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon pepper
* 1/2 cup reduced fat shredded Cheddar cheese
Directions
1. In a large skillet that has been coated with nonstick cooking spray, saute onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently. Transfer to a 2-qt. baking dish that has been coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.
Tuesday, March 22, 2011
Pork Chops with Apples and Stuffing (crock pot)
I decided to try this recipe out on my dad and hubby since I am not a big fan of either baked apples or stuffing. We still had some of that ginormous pork tenderloin to use up, so this was a perfect recipe! This can be made either in the oven or crock pot. Since I got to have a Mom's Night Out last night, I threw it in the crock pot and it was a hit! Did I mention that it's easy, too? Three ingredients is all it takes!
Pork Chops with Apples and Stuffing
4 - 6 1 inch boneless pork chops or BSCBreast
1 box chicken or pork stuffing mix
1 can no sugar added apple pie filling
Directions
Spray crock pot with cooking spray. Add in apple pie filling. Next layer the pork chops and then the dry stuffing mix on top. Cook on low 8 hours or high 4 hours. That's it my friends...easy peasy! :)
Pork Chops with Apples and Stuffing
4 - 6 1 inch boneless pork chops or BSCBreast
1 box chicken or pork stuffing mix
1 can no sugar added apple pie filling
Directions
Spray crock pot with cooking spray. Add in apple pie filling. Next layer the pork chops and then the dry stuffing mix on top. Cook on low 8 hours or high 4 hours. That's it my friends...easy peasy! :)
Wednesday, March 16, 2011
Sweet and Sour Pork Tenderloin
I had seen this recipe in my new Fix It and Forget It Lightly cookbook awhile back and thought that I needed to try it! Well, my FIL who has started to watch the grocery sales thanks to me, his neuortic sale and coupon loving DIL, brought us a ginormous pork tenderloin the other day! We made 10 pork chops and 1 tenderloin out of it and I will still have enough for about 3 more 1 1/2 lb. tenderloins! Crazy! Anyway, I finally got around to trying this super easy recipe and it was delicious!
Sweet and Sour Pork Tenderloin, aka Tasty Pork Tenderloin (according to FI&FIL cookbook)
1 1/2 lbs. pork tenderloin
12 oz. chili sauce
14 oz. can jellied cranberry sauce
2 Tbls. brown sugar
5 cups cooked rice of your choice (or just enough to serve your family)
1. Place pork tenderloin in slow cooker.
2. Mix together chili sauce, cranberry sauce, and brown sugar. Pour over pork.
3. Cover and cook on high 4-5 hours, and then on low 3-4 hours.
4. Serve over rice
Side note from me: I have noticed that my new slow cooker seems to cook a lot faster than my very old ones. Another friend said her newer model tends to cook quickly and burn things, too. So, you may not want to cook this near as long as it says if you have a newer slow cooker. I think I cut the cooking times by half and it was great!
Sweet and Sour Pork Tenderloin, aka Tasty Pork Tenderloin (according to FI&FIL cookbook)
1 1/2 lbs. pork tenderloin
12 oz. chili sauce
14 oz. can jellied cranberry sauce
2 Tbls. brown sugar
5 cups cooked rice of your choice (or just enough to serve your family)
1. Place pork tenderloin in slow cooker.
2. Mix together chili sauce, cranberry sauce, and brown sugar. Pour over pork.
3. Cover and cook on high 4-5 hours, and then on low 3-4 hours.
4. Serve over rice
Side note from me: I have noticed that my new slow cooker seems to cook a lot faster than my very old ones. Another friend said her newer model tends to cook quickly and burn things, too. So, you may not want to cook this near as long as it says if you have a newer slow cooker. I think I cut the cooking times by half and it was great!
Monday, March 7, 2011
Crock Pot Cream Cheese Potato Soup
Crock Pot Cream Cheese Potato Soup
3 cups water
1 cup ham, diced
5 medium sized potatoes, diced fine
8 oz. pkg. fat free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed (I omitted this)
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 4 hours, stirring occasionally.
3. Turn to low until ready to serve.
Tips from me: Cut down a bit on water if you like a thicker soup. It does thicken the longer it cooks, though. I mashed the potatoes down a bit to make it thicker as well.
If you don't want to chop onion, just buy frozen chopped onions and add to taste.
Top with bacon bits, scallions, shredded cheddar cheese and/or sour cream.
If you want to use this recipe during Lent on a Friday, omit the ham. How easy is that?
Nutrional Info.
Based on 6 servings
220 calories, 3 g total fat, 25 mg cholesterol, 440 mg sodium, 34 total carbohydrates, 4 g fiber, 2 g sugar, 16 g protein
3 cups water
1 cup ham, diced
5 medium sized potatoes, diced fine
8 oz. pkg. fat free cream cheese, cubed
half an onion, chopped
1 tsp. garlic salt
1/2 tsp. black pepper
1/2 tsp. dill weed (I omitted this)
1. Combine all ingredients in slow cooker.
2. Cover. Cook on high 4 hours, stirring occasionally.
3. Turn to low until ready to serve.
Tips from me: Cut down a bit on water if you like a thicker soup. It does thicken the longer it cooks, though. I mashed the potatoes down a bit to make it thicker as well.
If you don't want to chop onion, just buy frozen chopped onions and add to taste.
Top with bacon bits, scallions, shredded cheddar cheese and/or sour cream.
If you want to use this recipe during Lent on a Friday, omit the ham. How easy is that?
Nutrional Info.
Based on 6 servings
220 calories, 3 g total fat, 25 mg cholesterol, 440 mg sodium, 34 total carbohydrates, 4 g fiber, 2 g sugar, 16 g protein
Monday, February 21, 2011
Balsamic & Parmesan Roasted Cauliflower
I normally do not like cooked cauliflower. I've tried it many different ways and have never really cared for it...until now. If you think you don't like cauliflower, but have a love of balsamic vinegar and parmesan cheese, I suggest you try this! I happened to luck into a sale on cauliflower for $.88/head, so it was a win win. If we didn't like it, I wasn't out much. ;) Hope you like it, too! Sean's description was "outstanding".
Balsamic & Parmesan Roasted Cauliflower
From EatingWell: January/February 2008
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 35 minutes
Ingredients
•8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
•2 tablespoons extra-virgin olive oil
•1 teaspoon dried marjoram
•1/4 teaspoon salt
•Freshly ground pepper to taste
•2 tablespoons balsamic vinegar
•1/2 cup finely shredded Parmesan cheese
Preparation
1.Preheat oven to 450°F.
2.Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Per serving : 149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium
Balsamic & Parmesan Roasted Cauliflower
From EatingWell: January/February 2008
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
4 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 35 minutes
Ingredients
•8 cups 1-inch-thick slices cauliflower florets, (about 1 large head; see Tip)
•2 tablespoons extra-virgin olive oil
•1 teaspoon dried marjoram
•1/4 teaspoon salt
•Freshly ground pepper to taste
•2 tablespoons balsamic vinegar
•1/2 cup finely shredded Parmesan cheese
Preparation
1.Preheat oven to 450°F.
2.Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.
Per serving : 149 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 10 g Carbohydrates; 7 g Protein; 4 g Fiber; 364 mg Sodium; 490 mg Potassium
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