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!

Ingredients:
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
Directions:
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

The Best Black Bean Burger with Chipotle Mayo

I have tried many a recipe for Black Bean Burgers - all of them did not measure up.  Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking.  I think America's Test Kitchen really found the secret to a great Black Bean Burger.  The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.

I made half the recipe (just in case) to try it out.  I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger! You will need: 1 can of your favorite Black Beans (I used Bush's) drained and rinsed 1 egg 1/4 cup tortilla chips - I had Tostitos Fajita Scoops 1 Tbsp. flour 2 scallions, chopped 1-1/2 Tbsp. fresh cilantro, chopped 1 garlic clove, minced 1/2 tsp. cumin Salt and Pepper Directions: Process tortilla scoops until finely ground.  Measure out to 1/4 cup and set aside.  After rinsing the black beans, let them dry for about 15 minutes on a paper towel. In a medium size bowl, beat egg.  Add flour and whisk until well combined.  Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine. Add beans to food processor and pulse about 5 times.  There will be some beans that are not fully ground up, but you want some texture.  Add beans and ground tortillas to egg mixture and mix well.  Cover and refrigerate for one hour. In a medium saute pan, heat 2 tsp. canola oil over medium heat.  Divide mixture into thirds and form into patties.  Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side.  This gives you a little bit of a crispy crust - like on a grilled burger. Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger! Makes 3 burgers. Chipotle Mayo: 3 Tbsp. Mayonnaise 3 Tbsp. Sour Cream 1 Tbsp. Cholula Chipotle Hot Sauce (or to taste) 1 tsp. fresh lime juice Pinch of garlic powder and salt Combine all ingredients and refrigerate until ready to serve. Enjoy!   

Vegetarian Chili with Steel-Cut Oats

Oats for Dinner?
Adding steel-cut oats to a smoky chili with chipotle peppers makes a quick, hearty and wholesome meal.  This chili is great for lunch time leftovers and is so quick to make!  

Ingredients:
4 cups vegetable broth 1/2 cup steel-cut oats 1/4 cup quinoa, rinsed 1 Tbsp. chipotle peppers in adobo sauce (or to taste) 1 tsp. chili powder 1 tsp. oregano 2 tsp. cumin 3 cloves garlic, minced 1 14.5 oz. can kidney beans, drained and rinsed 1 14.4 oz. can black beans, drained and rinsed 1 14.5 oz. can diced tomatoes, with juice Sliced scallions and sharp white or yellow cheddar for garnish
Directions:
Bring vegetable stock to a boil in a medium soup pot.  Add oats and quinoa and lower to a simmer.  Cook, covered for 15 minutes, stirring occasionally  Uncover and continue cooking until oats are tender, about 15 minutes.
Stir in chipotle peppers, oregano, cumin, garlic, beans and tomatoes with their juice.  Cover and simmer over low heat to allow flavors to blend.  Salt to taste.
Top with sharp cheddar and scallions.  Serve with tortilla scoops or chips or crackers.
Enjoy!

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 305.5

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 340 mg.  14%  Depending on which products you use
• Total Carbs: 41.g 14%
• Dietary Fiber: 9g 36%
• Protein: 13g 26%

Patti's Time-Saving Hack
Although whole grains can take a while to cook, you can cook them and freeze them for future use. Try this:  Cook up a big pot of grains.  When they're fully cooled, scoop half-cup portions into a cupcake baking pan sprayed with nonstick baking spray.  Stick the pan in the freezer, and when grains are frozen, pop them out of the pan and into a big plastic bag, which you can store back in the freezer.  When you need a serving of grains, grab one from the bag, toss it in the microwave, and heat it up for a minute or two.  You'll have a serving of delicious whole grains in less time than it takes to make instant rice.

Cauliflower Bechamel with Tri-Color Penne

This is a great change of pace from a heavy cream sauce for pasta.  I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points!  You don't need to take medication if you eat well!  There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender.  Add cauliflower mixture to blender, add Smart Balance and blend until smooth.  Set aside.
Cook pasta according to package directions.  While pasta is cooking,  heat oil in a large saucepan.  Add onion and garlic.  Cook 2 to 3 minutes or until slightly tender.  Stir in wine or stock.  Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid.  Add pasta to saucepan.  Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper.  Toss to coat.  Add pasta cooking liquid if pasta seems too dry.  Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen 

CrockPot Chicken 'n' Dumplings

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings.  It really doesn't get any easier to make this tasty comfort food.  

Ingredients:
1 can condensed cream of chicken soup 1 can condensed cream of celery soup 3-1/2 cups low-sodium chicken broth 1 medium onion, chopped 1 cup shredded carrots 3 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Tbsp. unsalted butter 1 can Pillsbury Crescent Roll Sheet Chopped fresh parsley Additional freshly ground black pepper
Directions:
Spray 6 quart slow cooker with cooking spray.  In slow cooker, mix both soups, broth and onion and carrots.  Arrange chicken in slow cooker.  Sprinkle with salt and pepper and dot with butter.
Cover, cook on LOW setting for 5-1/2 hours.  Uncover, shred chicken using two forks and return chicken to slow cooker.
On work surface, unroll crescent roll dough.  Cut into 1" x 3" strips.  Place strips in stew, pressing gently with back of spoon to submerge into liquid.  Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through.  Sprinkle with addition pepper.

Sweet Apple Chicken Sausage

Making homemade sausage is easier than you think!  Mix your own sausage and it can be free of preservatives that are found in processed foods.  To cut the fat, these sweet and savory sausages can be made with ground chicken or turkey.
You can easily make these into patties - but if you get a bit more ambitious, you can have the traditional shaped sausage without using any casings.

Sweet Apple Chicken Sausage
1 Tbsp. olive oil 1 Gala or Honeycrisp apple, grated 1/2 cup grated sweet onion 1 clove garlic, minced 1/3 cup fresh parsley, chopped 1 tsp. poultry seasoning 1/2 tsp. thyme leaves 1/2 tsp. fennel seeds, ground Dash of paprkia 1 tsp. salt 1/2 tsp. freshly cracked black pepper 1 lb. ground chicken
Directions:
Heat oil in a medium skillet over medium high heat.  Add apple and onion.  Cook about 2 minutes or until apple and onion begin to release their juices, about 2 minutes.  Add garlic and cook for 30 seconds more.  Set aside to cool.
If you are grinding your own chicken, cut boneless, skinless pieces into one-inch cubes.  Place in food processor in batches.  Cover and pulse until the ground meat holds together.  Do not over process.
In a medium bowl, place chicken, cooled apple and onion mixture, parsley, poultry seasoning, thyme leaves, ground fennel, paprika and salt and pepper.  Mix well with your hands, just to combine.  Refrigerate one hour for flavors to blend.
To make sausage:
Place one piece of plastic wrap, approximately 12 x 16 on counter top.  Place 1/3 cup of sausage mixture in the center.  Fold over plastic wrap and mold into a cylinder.  Twist ends in the opposite direction and tie ends.  Cut off any excess plastic wrap.

Fill a medium saute pan about 2/3 cup filled water water.  Bring to a low simmer.  Lower sausages into barely simmering water.  Cover and poach until cooked, about 10 minutes.

Remove from simmering water and let cool enough to handle.  At this point you can refrigerate or freeze.

All the juices are trapped inside these little bundles.
Remove water from skillet.  Dry with a paper towel and add 1 Tbsp. olive oil and 1 Tbsp. butter and heat over medium heat.  Cut end of sausage casing with scissors and squeeze out sausage (along with the juices) into saute pan.  Saute until most of the liquid evaporates and sausage are nicely browned on all sides.

Serve warm with a drizzle of maple syrup and a stack of pancakes or waffles.  This makes a great "breakfast for dinner" meal.
Enjoy!

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

Barb's Melt-in-your-Mouth Meatballs with Onion Gravy

My sister gets full credit for this recipe.  She didn't feel like making meatloaf one night, and decided to make meatballs instead.  Wallah! (Her exact words).  These meatballs are so tender and moist - that they DO melt in your mouth.  Simmering in the flavorful onion gravy is the trick.  Serve with mashed potatoes or buttered noodles for a delicious Fall dinner. A Classic Comfort Food Favorite!

Barb's Melt-in-your-Mouth Meatballs
2 Tbsp. olive oil 2 Tbsp. unsalted butter 1-1/2 lbs. lean ground beef (or turkey) 1 Tbsp. minced onion 1 garlic clove, minced 2/3 cup Italian Style Bread Crumbs 1/3 cup milk 1 large egg 1 tsp. Dijon Mustard 1 tsp. Worcestershire Sauce 1/4 cup grated Parmesan cheese Salt and Pepper Chopped parsley for garnish
For the Gravy:
1 medium onion, sliced thin 1 clove garlic, sliced thin 2 heaping Tbsp. flour 2 cups low sodium beef broth 1 tsp. Gravy Master (optional)
Directions:
In a large saute pan, heat butter and olive oil over medium heat.  Combine ingredients for meatballs and mix by hand until combined.  Form meatballs (about the size of a golf ball) and fry until golden brown on all sides, about 10 minutes.  Remove meatballs from skillet.  
Add onions and garlic to drippings and saute until onions are translucent and beginning to brown, about 10 minutes.  Add flour to onion mixture and stir to combine with onions.  Cook until flour begins to brown slightly, about 2-3 minutes.  Add beef broth and Gravy Master.  Bring to a simmer until gravy begins to thicken.  Add meatballs to the pan, cover and simmer on low 25-30 minutes.  Add salt and pepper to taste.  Garnish with fresh parsley.

Enjoy! ~Barb's Creation

Easy Weeknight Dinners #3

The colder weather is slowly creeping in on us.  Most of these meals can be prepped ahead of time!  Even if you just choose one for any night of the week, it will save you time and not have to worry about "What's for Dinner"?

Monday:  Spinach-Bacon Mac & Cheese - Tired of the same old mac & cheese?  Crisp applewood smoked bacon and chopped spinach really adds another dimension to our comfort food favorite. Tuesday:  Fried Onion Burgers -  A hot skillet makes a great burger with crispy edges and caramelized onion flavor!   Wednesday:  Easy Salmon Cakes -  It's a great way to use canned (or leftover salmon).
Thursday:  Coconut Chicken Tenders - Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy. Make extra sauce - because they will be double dipping!
Friday:  Wendy's Style Chili - Hopefully you made a big batch and can take a quart out of the freezer!
SUNDAY BONUS:  Mom's Old Fashioned Rice Pudding Have a great week and keep on cookin! 
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Easy Weeknight Dinners Week #2

 Our lives are busy now and it's sometimes difficult to have a quick meal that satisfies and keeps you going!  
Please the whole family with these quick and delicious weeknight dinners.

Monday:   Cauliflower Mac & Cheese -  Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 
Tuesday:  Classic Sloppy Joes - Grated Carrots makes sure kids get some extra veggies!
Wednesday:  Baked Fresh Cod with Gremolata Breadcrumbs - The best thing about this dish is that you mix all the ingredients in the baking pan.
Thursday:  Oven BBQ Asian Chicken - Served with steamed rice or salad for a Asian-inspired weeknight meal. 
Friday:  Eat out!
SUNDAY BONUS:  Unstuffed Cabbage - All the flavor of regular cabbage rolls, but alot less bother to make. Enjoy and have a great week! Keep on cookin!