Tuesday, May 23, 2017

Zucchini & Mushroom Meatloaf

When you are using leaner meats for a healthier meatloaf, you need to bump up the moisture.  Besides being a healthy addition, mushrooms and zucchini make for the moistest meatloaf ever.  You can substitute ground turkey if you prefer.  I love cooking my meatloaf in a cast iron pan.  If you are feeling ambitious, try this meatloaf with my Bang! Bang! Homemade Ketchup!


1 Tbsp. olive oil
1 small onion, finely diced (about 1 cup)
5 oz. white button or cremini mushrooms (about 5 or 6) finely diced
1/2 cup zucchini, grated
2 Tbsp. tomato paste
1/2 tsp. Mrs. Dash Original Seasoning Blend
1 clove garlic, minced
1 lb. 90% lean ground sirloin
3/4 cup quick-cooking oats
1 large egg
2 tsp. Worcestershire Sauce
1/2 cup petite diced tomatoes (with juice)
1/4 cup ketchup
1 tsp. Country Dijon mustard
1 Tbsp. molasses


Preheat oven to 350 degrees F.

To make life easier, chop your onions and mushrooms in a food processor until finely minced.
Heat the oil in a small skillet, add the onion, mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown, about 5 minutes. 
Stir in the tomato paste, Mrs. Dash Seasoning and garlic and cook, stirring 2 minutes more.  Allow to cool.

In a large bowl, combine the beef, oats, egg, Worcestershire sauce, mushroom mixture, zucchini and salt and pepper to taste.  Mix until just well combined.  Transfer the mixture to a 9x13 inch baking dish or cast iron skillet and shape into a loaf.

In a small food processor, combine the tomatoes, ketchup, molasses and mustard and pulse until smooth and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes.  Remove from the oven and let rest 15 minutes before slicing.  Serve with mashed potatoes drizzled with olive oil and chives.

Prep Time:  30 minutes
Cook Time:  1 hour
Servings: 8 1-inch slices
@Adapted from Ellie Krieger
  • 222Calories / Serving
  • 10%Daily Value
  • 8Servings

Need more meatloaf recipes?

Stuffed Pizza Meatloaf
French Onion Meatloaf
Cheesy Porcini Meatloaf
Grandma's Tomato Soup Meatloaf

Thursday, May 11, 2017

Sweet & Spicy Orange Chicken

Tender chicken breasts cubes marinated in orange juice, garlic and ginger.  A simple saute makes for the best orange chicken ever!  Choose your sides - steamed broccoli, jasmine rice and dinner is served.  Fresh ingredients always replace take out!
For the sauce:

1-1/2 cups water
1/4 cup orange juice
1/3 cup rice wine or red wine vinegar
2-1/2 Tbsp. soy sauce
1 Tbsp. orange zest
1 cup brown sugar
1/2 tsp. freshly grated ginger
2 Tbsp. grated onion
1 clove garlic minced
1/4 tsp. red pepper flakes (or to taste)
3 Tbsp. cornstarch
2 Tbsp. water
3 Tbsp. olive oil
2 large chicken breasts, cut into 1" cubes

For the coating:

1 cup flour
1 tsp. salt
1/2 tsp. freshly ground pepper

Mix all marinade ingredients except for the cornstarch and water.  Bring to a boil and let cool until room temperature, about 15 minutes.  Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade.  Reserve remainder.  Place chicken in refrigerator for 2 hours. 

Mix 1 cup of flour with salt and pepper.  Add chicken cubes and shake em up until coated with flour.  In a large saute pan, heat 3 Tbsp olive oil.  (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan!  Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side.  Transfer cooked chicken to a plate to keep warm.  Wipe out pan.  Add reserved marinade and bring to a boil.  Add cornstarch slurry and cook until thickened, about 1 minutes.  Add chicken and simmer on low, covered for 5 minutes.


Artisan Cast Iron Dutch Oven Bread

This recipe is a typical one with two rising periods.  Most of this time it's the yeast working and not you! 2 cups water 1...