Turkey Meatloaf with Fancy Ketchup

Comfort food season is in full swing in our house. As I type I'm waiting to hear whether school will be canceled AGAIN tomorrow due to extreme cold. At this rate I'm afraid we will be in school till 4th of July. I'm also afraid this forced "vacation" is going to leave us all a little off our rockers. My 2 year old has not been outside in weeks except for regular treks across the Target parking lot. God bless Target and it's infinite supply of distractions from the polar vortex.

Soooo, it's clearly meatloaf weather. Turkey meatloaf that is. I have a love/hate relationship with ground turkey. I love to use it because it's a little better for you than ground beef or pork. On the other hand, it just doesn't taste as good! I ran across a recipe for a meatloaf of the turkey variety in a healthy cookbook from America's Test Kitchen. If anyone can figure out how to make turkey taste good, it would be these people.

This recipe turned out so good I had to remind my husband to leave me some of the leftovers. And I don't often eat too many leftovers except for pizza.

Though the key to making this a success is NOT baking it in a regular loaf pan. I used my 2 part meatloaf pan (similar to this) that has an insert with holes in the bottom for fat to drain from. The Test Kitchen describes a method of a folded piece of aluminum foil (to about triple thickness and approximately 6"x10") set on a wire cooling rack, poked with lots of holes by a skewer, and the whole thing set on a rimmed baking sheet. Then the meat mixture gets mounded onto the foil and shaped into a loaf about 2" thick. Either way works but the fat needs somewhere to go!

Perhaps my favorite part of this recipe is what ATK refers to as brown sugar-ketchup glaze. I have renamed it "fancy ketchup" and will continue to make it for all kinds of meat related endeavors. The original recipe calls for the glaze to be brushed on the meatloaf top before going into the oven and then again, half-way through baking. I skipped the half-way application and served the remaining ketchup along side the finished meatloaf with mashed potatoes. Heaven!

Stay warm....and sane!

~Erin

Turkey Meatloaf with Fancy Ketchup

Author: Erin (adapted from America's Test Kitchen)

Prep time: 15 mins

Cook time: 70 mins

Total time: 1 hour 25 mins

Serves: 6-8

Ingredients

• 1 tsp. vegetable oil


• 1 small onion, minced


• 2 garlic cloves, minced


• 2 slices of whole wheat sandwich bread, crusts removed and torn into small pieces


• 1/2 c. whole milk


• 2 eggs, lightly beaten


• 2 tsp. Dijon mustard


• 2 tsp. Worcestershire sauce


• 1/4 tsp. hot sauce


• 1/2 tsp. salt


• 1/2 tsp. pepper


• 2 lbs. ground turkey (NOT extra lean or 99% fat free)


• 1/2 c. ketchup


• 2 T. light brown sugar


• 4 tsp. cider vinegar

Instructions

1. If you don't have a meatloaf pan, fold some aluminum foil to triple thickness and about 6"x10" in shape. Place foil on a wire cooling rack and poke lots of holes in the foil every 1" or so. Put rack on a rimmed baking sheet and spray with non-stick cooking spray. If you do have a meatloaf pan, also spray.


2. In a skillet over medium-high heat, lightly brown onions. Add garlic and cook for 30 seconds until fragrant. Transfer to another bowl to cool.


3. In a large bowl, mash together milk and bread to form a smooth paste. Add onion mixture, eggs, Dijon, Worcestershire, hot sauce, salt, and pepper. Stir just to combine.


4. Add turkey to bowl and use your hands to mix until incorporated. Try not to over mix.


5. Either add meat mixture to meatloaf pan or to aluminum foil. If using foil, pat into a loaf shape approximately 2" thick.


6. Mix together ketchup, brown sugar, and cider vinegar. Divide "fancy" ketchup in half, spreading one part on top of meat and reserving the rest for serving.


7. Bake at 350 for 60-70 minutes, or until a thermometer reads 160 degrees.


8. Let rest for 20 minutes, slice and serve.

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Ham and Cheese Biscuits

I LOVE THESE!!! Love, love, love them! I found this recipe on Pinterest one day when I was looking for heavy appetizers or "finger foods" for a party I was having. They come from a website called Plain Chicken. I'm not sure why I haven't thought of this before. Put ham and shredded cheese inside biscuit dough- before you bake it!! I'm trying to use as many exclamation points and italics and bold fonts as possible to help convey how excited I am about these little biscuit sandwiches. They would be perfect for a party, a baby shower or even the Superbowl. These reheat very well if you put them back in the oven for 3-5 minutes.

A few tips. Definitely take the time to shred the swiss cheese, it just tastes better. I made my own honey mustard but you can use store bought of course. You absolutely HAVE TO drizzle the honey on top at the end. It may sound weird but it was so good! Print this recipe out and put it aside for Superbowl Sunday. Everyone will love it!

~Wendy

Ham and Cheese Biscuits

Author: Plain Chicken

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 10

Ingredients

• 1 can Grands Jr Butter Tasting Biscuits (10 count)


• 1/2 lb deli ham, shaved


• 1 c. shredded swiss cheese


• 1/4 c. honey mustard dressing


• 1 Tbsp butter, melted


• 2 Tbsp honey

Instructions

1. Preheat oven to 400.


2. Lightly spray a 9-inch pan with cooking spray. Set aside.


3. Separate each biscuits into two layers. Spread each layer with honey mustard and top with swiss cheese.


4. Place half of the biscuits, cheese side up, in the bottom of prepared pan. Top with ham. Top ham with remaining biscuits, cheese side down.


5. Brush biscuit tops with melted butter.


6. Bake 12-15 minutes, until golden brown.


7. Heat honey in microwave for 20 seconds. Brush biscuit tops with warm honey. Serve immediately.

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Greek Wonderpot

I recently discovered a recipe that checks quite a few boxes on my list.

1. Easy....we are talking one pot here. And the real "wonder" is the dumping of ALL ingredients into said pot at one time.

2. Quick....on the table in about 20 minutes. It's magic I tell you.

3. Healthy....it's meatless, and who can argue the benefits of spinach and tomatoes?

4. A relative crowd pleaser....this equates to ZERO tears shed and minimal moaning/groaning while dining with the 7 and under crowd.

5. And very possibly my most favorite....I can have all the ingredients on hand for when I need a meal that....well....checks all the above boxes.




This means that the "wonderpot" will be making regular (if not frequent) appearances in our meal rotation. This one is a life saver as it's a reasonably shelf stable dinner option. So when I just can't get to the store, I can reach into the freezer and pantry for a solution to that little problem called "feeding my family." Plus, it's not packed with preservatives and the other junk that so often accompanies a meal without any fresh ingredients. I was inspired by this recipe here, but made a couple of modifications. Like adding some different spices and my beloved kalamata olives. If you don't like them, just leave them out. I hope you'll like this as much as I do!

~Erin

Greek Wonderpot

Author: Erin (adapted from Budget Bytes)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 4 c. vegetable broth


• 2 T. olive oil


• 12 oz. fettuccine


• 10 oz. pkg of frozen chopped spinach, thawed


• 1 (28 oz.) can diced tomatoes, undrained


• 4 oz. kalamata olives, roughly chopped


• medium onion, thinly sliced


• 4 cloves garlic, thinly sliced


• 1 ½ t. dried Greek seasoning


• ¼ t. red pepper flakes


• pepper, to taste


• feta cheese for sprinkling

Instructions

1. Combine all ingredients (except feta cheese) in a pot. Break fettuccini noodles in half so everything fits under the liquid.


2. Cover pot and bring to a boil over high heat. When contents are at a full boil, remove lid, reduce heat to medium, and stir briefly.


3. Continue boiling gently for 10-15 minutes, or until most of the liquid has been absorbed. Give it an occasional stir just to keep the noodles from sticking...not too much or it will get mushy.


4. Serve, with feta cheese on top.

Notes

This recipe leaves a lot of room for creativity in terms of ingredients. I look forward to trying it with some additional veggies or different spices. If you can't find Greek seasoning, just substitute 3/4 t. each of oregano and basil.

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Penne Alla "Not-ka"

What is Penne all Not-ka you ask? It's penne alla vodka...without the vodka...or all of the calories!

This is a recipe I found in my pre- low-carb days. I pretty much don't eat pasta anymore as a rule but I'll allow myself once in a GREAT while (like maybe once or twice a year). This is one of the recipes I make an exception for because it's super delicious and low calorie too.

I don't know if any of you ever watched the short-lived show Cook Yourself Thin but I did and I really liked the ladies on it and loved the recipes so I was so excited when the cookbook came out. I'm sad to say the show is gone, but at least I still have lots of great recipes from their book. And I didn't have the heart to change their so-cute name for this recipe. :)

I make mine with the Dreamfields low-carb penne but feel free to make it with whatever kind of penne you choose.

~Leah

Penne Alla "Not-ka"

Recipe Type: Main

Cuisine: Pasta

Author: Leah (from Cook Yourself Thin)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

• 2 tsp. olive oil, plus extra for serving


• 3 cloves garlic


• ½ c chopped red onion


• ¾ tsp. salt


• 1 14-oz can diced tomatoes i juice, pureed in food processor or blender


• pinch (or two) red pepper flakes


• 8 oz low-carb pasta (like Dreamfields) or any other type of penne pasta


• ¼ c whipping cream


• 6 Tbsp evaporated nonfat milk


• ⅓ c grated Parmesan cheese


• ¼ c shredded fresh basil


• ⅛ tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil.


2. In a large saucepan, heat the 2 tsp oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and ¼ tsp salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, ½ tsp salt, and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute.


3. Meanwhile, add the penne to the boiling water and cook until just shy of al dente (about 6 minutes for traditional pasta, about 8 minutes for low carb pasta). Using a large slotted spoon, scoop the penne out of the water and add it to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little bit of the pasta cooking water if the mixture is dry (if you did not drain the pasta and then add it but scooped it out with a slotted spoon, it most likely will not be dry). Stir in ¼ c of the Parmesan, the basil and black pepper.


4. To serve, divide pasta between 4 bowls. Drizzle each with ½ tsp olive oil and sprinkle with the remaining Parmesan.

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The Best Chicken Salad Ever

I debated posting this recipe today. It doesn't seem timely for the season to me...more like a spring/summer recipe? But Erin texted me a few days ago asking for the recipe and made it for dinner so I thought, why not? It still tastes delicious every season and it's a great, easy dinner for this busy time of year with homework, sports, scouts, parties and the like filling up the calendar.

My mom got this recipe from a friend of hers and made it for my sister's wedding shower 15 years ago. When I asked her to send me the recipe, she took a pic of her 15 year-old recipe card and emailed it to me and it literally did say "The Best Chicken Salad EVER" on the top of the card so I stuck with the title. :)

It was a huge hit then and when I made it recently and Erin and her mom tried it, it was a huge hit again. If you use a rotisserie chicken, it really is silly easy to throw together.

~Leah

The Best Chicken Salad Ever

Recipe Type: Main

Author: Leah

Prep time: 1 hour 15 mins

Total time: 1 hour 15 mins

Serves: 6-8

Ingredients

• 1 (20 oz) can pineapple tidbits in 100% juice


• 1 c mayonnaise


• 1 1/2 Tbsp Dijon mustard


• 1 tsp curry powder


• 1/2 c celery, thinly sliced


• 2 green onions, thinly sliced (use ALL of the onion...including the green)


• 1/8 tsp salt


• 1 whole rotisserie chicken OR 5-6 chicken breasts, cooked


• small (about 2.5 oz) bag slivered almonds


• small pat of butter


• 1/2-3/4 c raisins, optional


• green grapes, lettuce, pineapple for serving, optional

Instructions

1. Remove all the skin from your chicken and carve and cut into chunks. (great way to cut chicken breasts here...she starts on the breast at 4:36 http://www.youtube.com/watch?v=Ys7dyV97FXw). Set aside.


2. Put a small amount of butter (tsp?) in a small saute pan and brown the almonds over low to medium heat. Set aside.


3. Combine 3-4 Tbsp of the juice from the canned pineapple, mayonnaise, mustard, curry, and salt. Set aside.


4. Mix chicken, celery, onion, almonds and raisins (optional) in a medium to large bowl.


5. Add dressing and blend well.


6. Refrigerate at least 1 hour.


7. Serve with pineapple and/or grapes over lettuce or with lettuce on a bun (sinfully delicious on a croissant).

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Creamy Baked Spaghetti

If you are like most homes with small children in residence, spaghetti is a popular menu item. It's quick, easy, and photo ops abound. Who doesn't have a collection of pictures of toddlers with upside-down bowls on their heads?

In an effort to change up our pasta routine, I tried out this recipe, found through the wonderful world of Pinterest. I loved the "make ahead" nature of this dish and the ability to throw it together with ingredients on hand. The original recipe calls for ground beef, but I have used turkey Italian sausage (which was very good), and chopped up turkey pepperoni (which was delicious and the clear winner). My kids love it and it's earned a permanent spot in our meal rotation. Enjoy!

~Erin

Creamy Baked Spaghetti

Author: Erin (adapted from Plain Chicken)

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

• 12 oz spaghetti


• 1 28 oz. jar of your favorite prepared pasta sauce


• 1 lb cooked, drained Italian sausage OR 1 c. of roughly chopped pepperoni


• 1 tsp Italian seasoning


• 1 clove garlic, minced


• 8 oz. cream cheese, softened and cubed


• 1/2 c. parmesan cheese, grated


• 1 c. mozzarella cheese, shredded

Instructions

1. Stir your choice of meat into pasta sauce.


2. Prepare spaghetti noodles according to package directions. Drain cooking water and return hot pasta to pot. Immediately stir cream cheese, Italian seasoning, and garlic in to pasta until noodles are coated.


3. Lightly spray a 9x13 pan. Spread a small amount of sauce mixture on bottom of pan. Spread spaghetti in pan, then top with sauce. Sprinkle with parmesan and mozzarella cheeses.


4. Bake at 350 for approximately 30 minutes, until bubbly.

Notes

Save yourself a lot of frustration and make sure your cream cheese is thoroughly softened and cut into small chunks before stirring into noodles. Even after following these steps myself, I was a little surprised how "melt resistant" my full fat cream cheese could be. Putting the lid on the pot and letting it sit for a few minutes usually helps. Definitely avoid using a fat free cream cheese as it's melting capabilities are severely limited. :)

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Zucchini Pie

I'm loving zucchini this year. It's one vegetable that I tend to buy every shopping trip even if I don't have specific plans for it.

My kids will tell you of course that they "HATE" zucchini.

Bless their hearts.....if they only knew how frequently they ate it.

It's my ultimate sneaky vegetable. Shred it up on a box grater and it goes in everything. Spaghetti, pancakes, chocolate chip cookies, etc.......



I realize the zucchini are a little more obvious in this pie. But their mild taste keeps vegetable consumption from turning into an epic, dinner battle.

And hey, a little  pie crust never hurt either.

I have been making this recipe since my 7 year old was a toddler and it's always a winner. Recently, I experimented a little by cutting back on the amount of zucchini and adding some crumbled, turkey Italian sausage. The result was so good I debated making that version for this post. Seriously consider that route if you have meat lovers to please. And though the recipe calls for mozzarella, I love a sharp cheddar here too. Enjoy!

~Erin

 

Zucchini Pie

Author: Erin (adapted from 6 O'clock Scramble)

Ingredients

• 1 T. butter or extra virgin olive oil


• 2 zucchini or yellow squash, thinly sliced (4-5 cups)


• 1/2 large yellow onion, diced


• 1/2 tsp. salt


• 1/2 tsp. black pepper


• 1/2 tsp. garlic powder


• 1/2 tsp. dried basil


• 1/2 tsp. dried oregano


• 1 9-inch pie crust


• 1 T. Dijon mustard


• 2 eggs, lightly beaten


• 2 c. mozzarella cheese, shredded

Instructions

1. Preheat oven to 375.


2. Sautee sliced zucchini and onion in a skillet with butter over medium heat. Stir and flip them frequently. The pan will be a bit crowded until they cook down and get softer.


3. When tender and lightly browned (about 10 minutes), remove from heat. Stir in in spices and seasonings.


4. Unroll pie crust into a 9 inch pie plate. Brush the bottom and sides of crust with mustard.


5. In a separate bowl, mix together eggs and cheese. Gently fold in zucchini mixture. Pour into pie crust and spread evenly.


6. Bake for 30 minutes until top is lightly browned. Allow to cool for about 15 minutes before slicing and serving.

Notes

Either regular green zucchini, yellow squash, or any combination of the two work well in this recipe.

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Tomato Pie

As soon as tomatoes start looking gorgeous in the grocery store, I start thinking about this pie. And when I'm studying the sun throughout the day in our new yard, I'm thinking about this pie. Reason being of course that I have plans to be growing my own tomatoes next year. I think I have a decent spot picked out, though it happens to be in the front yard.

That's cool right?

I have a feeling that after a taste of this pie using my future little beauties, I won't be worrying about the appearance of tomato plants in the front yard.

I remember reading this recipe in an issue of Cook's Country magazine. At the time I was probably so overwhelmed with the desire to make EVERYTHING in the issue, that the tomato pie was forgotten. Then a google search a few years later led me to this Seattle Times adaptation of the same recipe. All I could think about was how much time was lost NOT knowing how delicious a tomato pie could be. I find it as irresistible as any sweet, dessert type pie can be. So at least I'm not feeling so guilty about coming back to the kitchen for just one more bite.

~Erin

Tomato Pie

Prep time: 45 mins

Cook time: 50 mins

Total time: 1 hour 35 mins

Serves: 8

Ingredients

• 1 package of refrigerated pie crust


• 2 lbs. tomatoes, cored and cut into 1/4-inch-thick slices


• 1/2 tsp. salt


• 1/3 c. mayonnaise


• 4 tsp. cornstarch


• 1 1/2 c. cheddar cheese, shredded and divided


• 1 beaten egg white


• 4 green onions, sliced


• 2 T. fresh chopped herbs such as tarragon, basil or thyme

Instructions

1. Drain tomato slices by laying them out on a stack of several paper towel layers. Sprinkle with salt and allow to rest for 30 minutes.


2. Preheat oven to 450, and place a cookie sheet in the lower 1/3 of oven.


3. Unroll one piecrust into a 9" pie plate. Brush crust with egg white and sprinkle with 1/2 c. of cheese.


4. In a small bowl, mix together remaining 1 c. of cheese, mayonnaise, and cornstarch.


5. After tomatoes have drained for 30 minutes, press them with a few more paper towels to remove as much moisture as possible.


6. Layer 1/3 of tomatoes over cheese in pie crust. Spread 1/2 of mayo mixture and sprinkle 1/2 of green onions. Follow with another 1/3 of tomatoes, and remaining mayo mixture, green onions, and fresh herbs. Top with remaining tomatoes.


7. Unroll top pie crust over filling and crimp edges. With a sharp knife, cut approximately 1" x 2" vents into top.


8. Place pie on heated cookie sheet in oven. Bake for 10 minutes at 450 degrees.


9. Reduce oven temp to 325, and continue baking for 40 minutes till crust is golden brown.


10. Allow pie to cool for at least an hour before serving.

Notes

I know I say to spread the mayo mixture over the tomato layers. Unfortunately, the consistency is not super spreadable. Maybe a better instruction would be to use your fingers and crumble and smoosh the mix over the tomatoes. It's not pretty but it works. Also, I find I get a better bottom crust when baked in a metal pie plate, instead of glass.

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Club BLT with Avocado and Chipotle Mayo

So a BLT seems kind of like it's not in need of an actual recipe. Bacon, lettuce, tomato. Duh. And even adding the "club" element to it by adding turkey still may not warrant a pin or a print of a recipe. One could even go so far as to say adding the avocado still doesn't necessarily make it a blog-worthy sandwich. Add the chipotle mayo (which is insanely good) and we're gettin' somewhere but the icing on the cake, so to speak, is the egg. Yes, egg. There is a freakin' fried egg on this BLT! You may think it sounds strange or gross, but just TRY it. When I saw the recipe from From Away  on Pinterest I just knew I had to try it. I made it for dinner one night and my husband was making all kinds of happy sounds as he was eating it. It seems a little over the top for a sandwich, but when it's for dinner, it's OK that it's ginormous and barely fits in your mouth, right?

The first time I made it, I had forgotten to buy chipotles for the mayo. :( But we always have the Chipotle Tabasco in our house so I just mixed some mayo up with that and voila! The second time I made them, I made the chipotle mayo as stated in the recipe. It was delicious...but SPICY...and when I say it was spicy, I mean it. We both love heat but it was even almost a little too spicy for us...but it did have much more depth and better flavor than just the tabasco mixed in. The recipe as I'm writing it will still be spicy but not cause you to cough and choke to death. If you can really only tolerate a little bit of heat, then I would suggest doing the chipotle Tabasco option and you can control how spicy you make it.

Also, Erin and I were discussing the necessity of the cheese in this recipe. When there's so much else going on, do you even taste the cheese? Do you taste it enough to justify the added calories?

My thoughts on that is that it does add another level of flavor and probably cuts the heat a little bit from the chipotles. But, I do think if you have a strong feeling against the cheese (who has strong feelings AGAINST cheese?!), I don't think the sandwich will suffer much without it.

Now I really want one of these sandwiches...

~Leah

Club BLT with Avocado and Chipotle Mayo

Recipe Type: Sandwich

Author: Leah (adapted from From Away)

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Serves: 1

Ingredients

• 1/4 cup mayonnaise


• 1-2 canned chipotle chiles in adobo sauce


• 3 slices sandwich bread, toasted


• baby spinach or Romaine lettuce


• 3 slices of deli turkey


• 1/2 tomato, thinly sliced


• 4 slices bacon, cooked


• 2 slices Swiss cheese


• 1/2 avocado, peeled, pitted, and sliced


• 1 fried egg, over-medium


• Chipotle Tabasco (optional, see notes)

Instructions

1. In a food processor, combine mayo and chipotle chiles. Process until smooth. Set aside.


2. Assemble in this order: Toast (with chipotle mayo), spinach or lettuce, one slice of turkey, half the tomato, half the bacon, one slice of the Swiss cheese. Spread some PLAIN mayo on a second slice of toast and put that on top, mayonnaise side down. Spread the top of the middle slice of bread with more PLAIN mayo. Top with more spinach or lettuce, the sliced avocado, two slices of turkey, more tomato, the other slice of cheese, the remaining bacon, and the fried egg. Top with the third slice of bread with the chipotle mayo side down.

Notes

This is my version of cutting back on the heat a little bit. If you want to use chipotle mayo wherever it calls for mayo, more power to ya. If you prefer less heat, only use it on one slice, or just add some Chipotle Tabasco to some mayo and make it to the heat you prefer.

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BBQ Beef Sandwiches

If you ask my mother-in-law Shirlene, she'll tell you she's not a great cook. I however respectfully disagree. She's one of those people who have found a few recipes that are really good and sticks with them. That doesn't make you a bad cook, it makes you a smart one! I on the other hand, am an ADD cook. I can't ever focus on one thing and try new recipes all the time. The problem with my method is that there are LOTS of epic fails! This recipe comes from my mother-in-laws consistently awesome arsenal, with only a few small changes. Interestingly enough the changes weren't made by me- they were made by my husband. Considering the last meal my husband made me was pork chops, french fries & rice (whoa carbs) I was SUPER impressed!

I LOVE these BBQs. Before I tasted them I was solidly on the Manwich train. Its probably the only type of sloppy joe I'd ever eaten. After I tried this version I've not made any other recipe. These are very sweet so your kids will love them. You can double, triple or quadruple this recipe and throw it in a crock pot for a party. My wonderful mother-in-law will make a batch of the meat for me and I'll freeze it for later meals. Put it on your weeknight menu for the fall and be sure to thank her!

~Wendy

BBQ Beef Sandwiches

Recipe Type: Dinner

Author: Wendy (from Shirlene Peterson)

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Ingredients

• 1 lb ground beef (or ground turkey)


• 1 stalk celery, finely chopped


• 1/2 small onion, finely chopped


• 1 1/2 c. ketchup


• 2/3 c. brown sugar


• 2 Tbsp Worcestershire sauce


• 1 tsp chili powder

Instructions

1. Brown the ground beef (or ground turkey) in a skillet over medium high heat until slightly cooked but still pink, 2-3 minutes. Add in the celery and onion, continue cooking until the meat is cooked through


2. Drain any grease


3. Add the ketchup, brown sugar, Worcestershire sauce and chili powder to the skillet and turn the heat down to medium-low, stir until fully combined


4. Cook for 5-7 minutes, stirring frequently letting the flavors combine.


5. Remove from heat and serve on hamburger buns.

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Sausage and Macaroni Dinner

I'm never moving again. Someone please remind me I said that.

We are finally settled in our new house but the work just won't quit. Not only do the stack of boxes in the corner need some attention, but so does the over-flowing basket of laundry my family still insists on accumulating.

However, we are slowly working our way towards our new normal. School started last week too, so I hope that my 2 hours of solitude each day (while baby sleeps) will prove productive. As you can imagine, my cooking has suffered immensely during these past few weeks of unpacking. I'm anxious to get settled in my new kitchen and start trying some of the recipes that have been piling up on my Pinterest boards.

This recipe has been a staple in my meal rotation. My mom cut it out of the Chicago Tribune at least 10 years ago. I love it because 1, it's super easy. And 2, because it's just a little different in terms of flavor. But of course, not so "out there" as to repel my children. They love this dish. It also lends itself to a little sneaking-in-of-the-veggies, as some shredded zucchini would definitely go undetected. If you've never bought chili sauce, you'll find it in the general vicinity of ketchup and usually right next to the shrimp cocktail sauce at the grocery store. As a whole the dish is relatively mild, so I often use the spicier version of turkey Italian sausage. If mild is what you are after, then plain ground beef or turkey would be great too. Enjoy!

~Erin

Sausage and Macaroni Dinner

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

• 1 lb. ground Italian sausage


• 1 medium red bell pepper, chopped


• 1/2 onion, chopped


• 2 c. dry macaroni noodles (about 8 oz.)


• 2 c. water


• 1 c. evaporated milk


• 1 c. chili sauce


• 1 c. shredded cheddar cheese

Instructions

1. In a large skillet, combine sausage, pepper, and onion. Cook over medium-high heat, breaking up meat with a wooden spoon. When meat is no longer pink drain any excess liquid.


2. Add water and macaroni noodles to meat mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover pan, and cook for 14-16 minutes until pasta is tender.


3. Remove pan from heat and stir in evaporated milk and chili sauce.


4. Sprinkle with cheese and cover. Let stand for 5 minutes or so until cheese has melted.

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Guacamole Salad

I did not like avocado until I was in my 20s. Which, if you know me today, seems insane since I eat at least 3-4 a week. I think I had had some once or twice when I was little and didn't like it and proceeded to never try it again -- well, not NEVER obviously, but not for a very very long time. Even when I'd be at some great Mexican joint with girlfriends sipping (mutiple-ish) margaritas and there was what was purported to be unbelievable guacamole, I would say, "I don't like avocado" and I'd be met with that wide-eyed, open-mouthed gape every. single. time.

It wasn't until my boyfriend of five years and I went on our first vacation together to Mexico in 2000 (where he became my fiancé and the rest is history) that I even gave avocado/guacamole a shot. It was out of sheer desperation. We had gone on one of those ATV tours through the jungle and on the ocean and there was a rest stop with refreshments and snacks. I was really hungry (hanging on to the waist of your man trying to hold on and not get flung into the jungle to live with the monkeys while he's zipping around and he's 6' and you're 5'1" is hard work!). The only "snacks" that were there were actually "snack"...some chips that were topped with some fresh guacamole. I was so annoyed! But hunger gave in and I thought, I'll just try one. ..... Not three seconds later I was debating which would be worse: Shoving my face onto the platter a la Randy in "A Christmas Story" or dumping them all down my shirt and taking off on the ATV.

And so the love affair began.
With my husband too. ;)

I watched Rachel Ray make this on "30 Minute Meals" years ago and thought "I've gotta try that!" (being a new avocado worshipper and all) and I've never stopped making it. It is so delicious and I love that I can have "guacamole" without the chips sometimes!

~Leah

Guacamole Salad

Recipe Type: Salad

Author: Leah (from Rachel Ray)

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

• 2 medium avocados, pitted and sliced


• 2 medium tomatoes, seeded and chopped


• 1/2 English (seedless) cucumber, chopped


• 1/2 red onion, sliced


• 1 jalapeno, seeded and finely chopped


• 3 Tbsp lemon juice


• 1 small clove garlic, chopped


• A few drops hot sauce


• 1 teaspoon salt


• 1/3 cup extra-virgin olive oil

Instructions

1. Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve.

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Garden Pasta Salad

HOT this week. Icky, humid hotness. The kind of hot that makes me want to bar the doors and pretend "outside" doesn't exist for awhile. Try telling that to a 20 month old.

If you know me, you know I don't do hot well. Even making our way to the pool is challenging this week. Is it bad that I'm crabby 5 minutes into the mission?

Picture me laden like a pack mule and herding three arguing children across steaming, black asphalt. Oh, and we're hurrying too. For some unknown reason, there are exactly 6 chairs in the shade for the 8,000 people who will show up on hot summer days. If you aren't first in line when the pool opens, you're frying all afternoon. After everyone is slathered with sun screen and goggles are adjusted, I have about 9 (sweaty) minutes of peace until they wander back wondering what I brought to eat.

And the cycle continues for about 5 hours...until we have to go home cause we ran out of snacks.

Needless to say, I don't feel like cooking when we get home. So ideally I have something like this already prepped in the fridge. It's light and refreshing, not to mention delicious. AND has enough vegetables to cancel out the "fruit snack frenzy" of 3:00 that afternoon. Don't be afraid of the mayo...the yogurt totally cuts the heaviness of it. Black olives will work in a pinch, but the kalamata ones are so worth the extra cost. The veggies in the recipe are a place to start. I often use whatever I have on hand.

Enjoy. And stay cool.

~Erin

Garden Pasta Salad

Author: Erin (adapted from eatingwell.com)

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

• Dressing


• 1/3 c. mayonnaise


• 1/3 c. plain yogurt


• 2 T. extra-virgin olive oil


• 1 T. red-wine vinegar, or lemon juice


• 1 clove garlic, minced


• 1/8 tsp. salt


• Ground pepper, to taste


• Salad


• 2 c. cooked rotini noodles


• 1 c. cherry or grape tomatoes, halved


• 1 c. diced (any color) bell pepper


• 1 c. grated carrots


• 1/2 c. chopped scallions


• 1/2 c. chopped kalamata olives


• 1/3 c. slivered fresh basil

Instructions

1. Whisk together dressing ingredients.


2. Toss cooked pasta, vegetables, and dressing together.


3. Serve, or cover and refrigerate.

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Summer Quiche

As I've mentioned before I'm a big fan of breakfast for dinner. Unfortunately my husband is not. The only two things I can get away with are frittatas and quiche. In the summer (when I'm never in the mood for anything heavy at dinner) I sneak quiche onto the menu at least once a month. I usually throw whatever veggies I have at the time into them. This one I actually planned ahead! The zucchini, tomatoes and basil are a great combination. I served this alongside a chicken salad for dinner and felt plenty full. My husband ate the leftovers for breakfast the next two mornings, so I guess he liked it too! :)



Save yourself time and use a premade crust, or be an over-achiever and make your own, either will work. The only unique part of this quiche is that you don't add the tomato and zucchini until half way through the baking time. If you add them earlier they will sink to the bottom. The taste will likely be the same but it won't be as pretty!

~Wendy

Summer Quiche

Author: Wendy

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 6

Ingredients

• 1 9-inch pie crust


• 6 whole eggs


• 1/2 c. milk


• 1/2 c. half and half


• 1 c. shredded mozzarella cheese


• 1/2 c. sliced zucchini


• 1 Roma tomato, sliced


• 1-2 Tbsp fresh basil, chopped


• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.


2. Press your pie crust into a pie pan, set aside.


3. In a large bowl beat the 6 eggs until fluffy, add in the milk and half & half. Stir until combined.


4. Add in the cheese and salt and pepper and stir.


5. Pour the egg mixture into the pie crust. Bake for 20 minutes.


6. Remove the quiche from the oven. Top the quiche with the sliced zucchini, tomato and basil.


7. Put the quiche back into the oven for another 20-30 minutes until set and cooked through.


8. Let cool for 10 minutes and serve.

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Butter Burgers

I was watching some man-grilling-in-nature show on PBS one day (I have no idea why) and they were demonstrating different ways to cook dinner recipes on a grill. I'm actually intrigued by this topic. Did you know that you can make cobbler on a grill? One day I'll venture out on a limb and try a grilled pizza, but not today. I much prefer a great grilled burger. The man-grilling-in-nature show caught my attention because of a small addition they made to the typical grilled burger. They suggested folding the meat around a piece of butter before putting it on the grill. Genius!! I know it sounds weird, but seriously TRY THIS!!! I of course had to fru-fru mine up a bit with herbed butter, but anyway you try it, it makes the burger juicier. The butter melts when it cooks and kind of slides into all parts of the burger- so yummy! Even though I'll eat turkey burgers, I'm sure we can all agree that they could use some "juicy-ing up". So here's your solution...butter in the burger!!

For this recipe, feel free to substitute herbs that you love for the ones I used. You could also leave out the herbs and substitute fun seasonings like chili powder, paprika, powdered onion...lots of options. The weather is warming up so you should have ample opportunity to give this a whirl. Thank you PBS for this lovely addition to my burger!

~Wendy

Butter Burgers

Recipe Type: Dinner

Author: Wendy

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 4

Ingredients

• 1 lb ground beef, sirloin or turkey


• 4 Tbsp butter, softened


• 1 tsp garlic powder


• 2 tsp basil


• 1 tsp oregano


• 1/2 tsp black pepper


• 1/2 tsp salt


• 4 slices of cheese, monterrey jack recommended

Instructions

1. Add all of the herbs and seasoning to the softened butter, stir until combined.


2. Form the softened butter back into a block or long tube-shape and wrap in plastic wrap. Place in the freezer for 10-15 minutes


3. While the butter is hardening back up, fire up your grill to medium, medium-high heat


4. Form your ground beef into four 1/4-lb patties leaving an indent the size of your thumb in the middle.


5. Take the butter from the freezer and cut it into four 1-Tbsp sized pieces. Put one piece in the center of each burger patty and wrap the burger around the butter, hiding it completely. Flatten the burgers out slightly for even cooking.


6. Cook the burgers on the grill to your desired temperature and top with cheese just before removing from the grill.

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Avocado Ranch Chicken Enchiladas

I promise you won't need Cinco de Mayo as a reason to make these awesome enchiladas. But if you are looking for a way to celebrate that won't require showing an ID, look no further. Plus, getting up the next morning will be a lot more pleasant.

I'll eat avocados in any way, shape, or form and they drew me to this recipe in the first place. The addition of the ranch dip is mine and happened quite by accident. Mostly because I was being distracted by a small child (or three)  in the grocery store and also because I apparently can't read. Anyway, all said and done I'm glad I bought veggie dip instead of sour cream because it was delicious.

Moral of the story? Ranch = Awesome.

And since grocery store mishaps are kind of a thing with me, I confess that I accidentally bought cheddar instead of jack cheese for the enchiladas in the picture above. Cheddar was good, but I definitely prefer the melty-ness of monteray jack.

Avocado Ranch Chicken Enchiladas

Author: Erin (adapted from The Novice Chef)

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 5-6

Ingredients

• Sauce


• 1 T butter


• 4 oz. can green chilis, drained


• 2 garlic cloves, minced


• 1 T flour


• 1 cup chicken broth


• 1 tsp. cumin


• 1/4 tsp fresh ground pepper


• 1/4 cup chopped cilantro


• 1 cup medium salsa verde


• 1/2 cup sour cream based, ranch flavored veggie dip


• Enchiladas


• 3 c. chopped cooked chicken breasts (3-4 breasts)


• 2 c. shredded monteray jack cheese


• 1 small onion, chopped


• 3 avocados, peeled and chopped


• 8-10 flour tortillas

Instructions

1. Pre-heat oven to 375.


2. Melt butter in a pan over medium-high heat. Saute green chilis and garlic for 1 minute.


3. Sprinkle in flour and cook for 2 minutes, stirring constantly.


4. Whisk chicken broth, cumin, and pepper into pan. Allow mixture to come to a boil, then remove from heat.


5. Stir in cilantro, salsa verde, and ranch veggie dip.


6. In a separate bowl, gently toss together chopped chicken, onion, 1 cup of jack cheese, and avocado.


7. Grease a 9x13 pan and spread 3/4 cup of sauce in the bottom.


8. Divide chicken mixture between tortillas, roll, and place seam side down in pan.


9. Pour sauce over enchiladas and top with remaining cheese. Bake for 20 minutes or until bubbling. Serve immediately.

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Slow Cooker Cheesy Chicken and Broccoli

I don't believe in a slower cooker season. What's not to like about dinner cooking away all afternoon, no matter what the weather? Even as the Spring warms (ever so sloooooooowly) I still aim to use mine at least once a week. It's perfect for the days we are running to ballet, karate, and soccer right around the dinner hour. Cause really, if I hadn't planned a head, what would be the chances of serving up a home cooked meal when I walk in the house with 3 STARVING kids at 5:45?

Note....STARVING is their word, not mine. And it's always accompanied by bodies that can no longer support their own weight and a chorus of whine.

This recipe caught my eye immediately in an America's Test Kitchen cookbook. I changed a couple things around and adapted to our tastes, but it still delivers on the melty, cheesy goodness I know and love. And the bonus? It's a melty, cheesy broccoli vehicle.

~Erin

 

Slow Cooker Cheesy Chicken and Brocoli

Author: Erin (adapted from America's Test Kitchen)

Prep time: 20 mins

Total time: 20 mins

Ingredients

• 3 T. vegetable oil


• 2 onions, minced


• 4 garlic cloves, minced


• 1 tsp. dried oregano


• 3 T. flour


• 1 c. chicken broth


• 1/2 c. heavy cream


• 1 tsp. dried mustard


• 2 lbs. boneless, skinless chicken thighs


• salt and pepper


• 2 c. rice, cooked


• 1 c. cheddar cheese, shredded


• 1/2 c. parmesan cheese, grated


• 12 oz. broccoli florets, fresh or frozen (see note)

Instructions

1. Heat 2 T. of oil in a skillet over medium-high heat. Add onions, garlic, and oregano and cook until onions are softened.


2. Stir in flour and cook for 1 minute.


3. Whisk in chicken broth, scraping up any browned bits, until no lumps remain. Pour mixture into slow cooker.


4. Stir in heavy cream and dried mustard into slow cooker.


5. Season chicken thighs with salt and pepper, add to slow cooker, turning to coat. Cook 4-6 hours on low.


6. Break up chicken into bite size pieces with a wooden spoon. Stir in cooked rice, cheddar, parmesan, and 1 tsp. salt.


7. Cook broccoli in microwave until tender. Gently fold into casserole in slow cooker. Serve.

Notes

To avoid a broccoli and rice mush, cook them separately instead of with the chicken in the slow cooker. I use "steam in bag" frozen broccoli (12-ish ounces), and pre-cooked brown rice. A frozen rice is often available right along side the frozen veggies in the grocery store. Follow the directions for each on the bag and add them (cooked and hot!) to your chicken. Other options are leftover rice from a previous meal, and fresh broccoli steamed on the stove top. Watch your chicken cooking time as well. I find that chicken can be done long before a recipe says, depending on your slow cooker. If you use chicken breasts instead of thighs, be aware they take less time to cook through.

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Spinach Gratin

In my mind, some dishes are definitely "special occasion" dishes. All sorts of factors can make a dish qualify under such category, but I would say the two main ones in my mind are that it's either A. difficult or time-consuming to prepare or B. is so:

• rich


• decadent


• sweet


• buttery


• fatty


• bad for you


• all of the above

 

that I can only allow myself to make it on a special occasion or I'd weigh  5,000 pounds and need to get an angioplasty bi-weekly.

This definitely falls under "special occasion" cooking...not for the difficulty (it's actually quite easy) but for the pure, decadent, moan-inducing richness it embodies.

Did I just say moan-inducing? About spinach?

I did. And I mean it.

You will seriously get asked for this recipe and/or to bring it to special dinners. And DO NOT shy away from it if you don't like creamed spinach. I am one of those odd people that prefer spinach WITHOUT the cream and such and like it very simply dressed with just a bit of butter and salt (maybe a little garlic). But this dish...I could eat the whole pan (and then have to go for that angioplasty).
~Leah

(Note: this calls for buying frozen spinach, but then using it THAWED so give yourself time)

Spinach Gratin

Recipe Type: Side

Author: Leah (adapted from Barefoot Contessa)

Prep time: 35 mins

Cook time: 20 mins

Total time: 55 mins

Serves: 8

Creamy on the inside, browned cheesy and melty on the outside, decadent spinach dish.

Ingredients

• 4 Tbsp. unsalted butter (1/2 stick)


• 2 1/2 cups chopped yellow onions


• 1/4 cup flour


• 1/4 tsp. nutmeg


• 1 cup heavy cream


• 2 cups milk


• About 3 pounds frozen, chopped spinach, defrosted (5 10-oz packages)


• 1 cup freshly grated Parmesan cheese


• 1 Tbsp. kosher salt


• 1/2 tsp. freshly ground black pepper


• 1/2 cup grated Gruyere cheese (you can usually find it already grated at larger grocery stores)

Instructions

1. Preheat oven to 425 degrees.


2. Melt the butter in a large heavy-bottomed saute pan (needs to be large enough to eventually fit all of your ingredients in) over medium heat.


3. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.


4. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.


5. Spray a baking dish with some nonstick spray. Transfer the mixture to the dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Notes

You can make this dish a few days ahead of time and then just bake it when you're ready to serve. Adjust the baking time if it's cold, though or get it to room temperature before baking.

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White Cheddar and Spinach Chicken Sliders

I hope this "mini" food thing sticks around for awhile....cause it is a "thing" right? Food tastes better when all it's goodness is limited to a few square inches.

And as I'm a sucker for a good burger, I MUST order the sliders that have popped up on appetizer menus all over the place. The bonus? Portion control is now a cinch slightly easier undertaking.

I came across my inspiration for these on Pinterest. Another blogger had adapted her recipe from a pre-made Sabatino's chicken patty available at Costco. I changed a few things and ultimately decided on a slider format. Slider buns are increasingly easy to find in grocery stores, but these will also work as a larger patty on a standard size bun if need be. I'd also recommend making up a batch of carmelized onions for use in this recipe. Carmelizing onions is easy but not a process that can be hurried. It's best to have made them ahead of time. If this doesn't fit into your schedule feel free to substitute about 1/2 a small, raw onion, finely chopped.

 

White Cheddar and Spinach Chicken Sliders

Author: Erin

Prep time: 20 mins

Cook time: 10 mins

Total time: 30 mins

Serves: 4

Ingredients

• 1 1/4 lb ground chicken breast


• 3 oz fresh baby spinach


• 1/4 c carmelized onions


• 2 cloves garlic, minced


• 3 oz aged white cheddar, shredded


• 2 tsp balsamic vinegar


• 1 tsp lemon zest, finely grated


• 2 tsp soy sauce


• 1/4 tsp cayenne pepper


• 1/2 tsp salt, or to taste


• 1/4 c panko bread crumbs


• 8 slider buns


• desired burger toppings

Instructions

1. Wilt spinach in a skillet with a few teaspoons of olive oil over medium heat. Stir them around constantly and remove from pan when softened and reduced in volume.


2. In food processor, pulse wilted spinach, onions, and garlic a few times until finely chopped, but not so much as to puree.


3. In a large bowl whisk together balsamic vinegar, lemon zest, soy sauce, cayenne pepper, and salt.


4. Add ground chicken, spinach mixture, white cheddar, and panko to same large bowl and gently mix together (with your hands preferably!)


5. Shape mixture into 8 small patties and cook in skillet over medium high heat until cooked through, turning once. Approximately 4-5 minutes per side.


6. Assemble burgers, garnishing as desired. Serve.

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Slow Cooker Ham

I almost never make a full sized ham or turkey during a "normal" week. I always associate them with holidays and for some reason it never crosses my mind to make them for any other reason. That thought process might have just changed though. When I was shopping at Aldi last week they had a special for $5 off any ham. That meant I could buy this gimonsterous ham for $6! So being the sucker-for-any-sale girl that I am, I bought one. We not only used the ham for dinner that night, but also for dinner two other nights that week (in a frittata and with some mac n cheese). Not to mention the lunches that it was worked into. I swear I got 4-5 meals out of my $6 ham!!



Cooking ham always confuses me. Most of the hams you buy at a grocery store all say "fully cooked". So why do I need to cook it again?? I still don't have an answer to that question, but my second round of cooking for this ham turned out well. I had to be a little creative with the recipe. I recently gave up refined sugars for Lent. No I'm not Catholic and yes I am crazy. I don't know what I was thinking, but I'm still trying to stick to it. Most ham recipes call for at least a little brown sugar so I needed to come up with a sweet alternative. The great news is that maple and ham go together very well, so I used pure maple syrup as the sweetener and combined it with some sweet pineapple chunks. If you don't have pure maple syrup at home, use brown sugar instead. Don't use the corn syrup-filled version of maple syrup, its too sticky and watery. This recipe really could not be easier, perfect for your Easter dinner!

~Wendy

Slow Cooker Ham

Recipe Type: Dinner

Prep time: 5 mins

Cook time: 6 hours

Total time: 6 hours 5 mins

Serves: 12

Ingredients

• 1 7-8lb ham, bone-in, spiral cut


• 1 16 oz can pineapple tidbits


• 1 c. pure maple syrup

Instructions

1. Empty the can of pineapple tidbits on the bottom of a slow cooker.


2. Add 1/2 cup of the maple syrup to the pineapple and stir to combine.


3. Unwrap the ham and discard any flavor or glazing packets.


4. Place the ham in the slow cooker on top of the pineapple/maple syrup combination and pour the remaining 1/2 cup of maple syrup over the top of the ham.


5. Cook on low for 5-6 hours, occasionally basting with the pineapple juice from the bottom of the crock pot.

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