Saturday, December 27, 2008

BBQ Meat Loaf

1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided
1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
  1. Preheat oven to 350°F. Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
  2. Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
  3. Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.
Yield: 6 servings

Nutrients per serving: Calories 280, Fat 13 g, Sodium 660 mg, Fiber 2 g

©The Pampered Chef, Ltd. 2008
www.pamperedchef.com

Wednesday, December 24, 2008

Best Roast

5-6 Large Potatoes
1 lb. bag of baby carrots
Kosher salt
2-3 lb. Beef Roast
2 large onions
1 packet of onion soup

Heat a large roasting pan over the stovetop burner and put 3-4 Tbs. olive oil in it. Salt and pepper the roast to taste. Brown the roast well on both sides. Slide to one side and put sliced onions in pan and cook for 2 minutes or so. Place onions on top of roast in pan. Take 4 cups of hot water and mix in dry soup mix. Pour over roast. Cover roast with foil and put in a 350 degree oven for atleast 2 1/2 hours. In the meantime, peel potatoes and cover in cold water. (cut them in chunks the size of half a credit card)
After the roast has been cooking for 2 1/2 hours, drain the potatoes, and pour 1 Tbs. or 2 of olive oil over them and then salt and pepper to taste. Take the roast out and place potatoes and carrots around the roast. Stir the veges into the juices. Put back in the overn and cook, uncovered for another 2 hours or so. Times are estimates, so don't feel like it has to be exactly these times, but do check it every so often so it does not dry out.

Leftovers are GREAT served as hash with eggs. Hope you enjoy!

Tuesday, December 23, 2008

Mexican Cornbread Pizza

Mexican Cornbread Pizza










Ingredients:
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese









Mix all the ingredients in a bowl except for the can of chili and the cheddar cheese. On a floured surface knead the dough 10-15 times until it is easy enough to work with.










Roll out dough into a 9"x11" pan that has been greased. I had to use extra flour to get rid of some of the stickiness. Use the back of a spoon if you do not have a one-handed rolling pin.










Use the back of a spoon to spread the chili over the corn bread mixture.










Sprinkle cheese over the beans. Cook in a 400 degree oven for 15-20 minutes.













Taken from a Jiffy mixes Recipe book.










Dinner is served.

Monday, December 22, 2008

Vegetable Stuffed Potato

Just 4 easy Ingredients:
Cream of Broccoli and Cheese soup
4 potatoes (or one per person being served)
1 cup shredded cheddar cheese
3 cups frozen broccoli mix Rinse and scrub potatoes. Poke several times with a fork. Wrap with paper towel and microwave until cooked. (about 5-6 minutes per potato) I zapped each one separately.


Cut potato in half and smush down with fork.

Cook broccoli mixture in microwave according to the directions.

Mix soup, cheese, and broccoli mixture.

Scoop cheesy broccoli mixture over potato. Enjoy!

Sunday, December 21, 2008

Sunday: Chicken Alioli Sandwich

Ingredients:

1/2 cup roasted red pepper, patted dry and finely chopped
1/2 cup mayonnaise
1 Tbs. chives
2 tsp. lemon juice
1/2 tsp. Italian seasoning mix
1/2 tsp. black pepper
1 tsp. minced onion
About 2 lb. Cooked chunked chicken (I just used the meat from a roasted chicken)
Refrigerated French bread dough cooked according to directions on package (I just used the bread I had already made from a bread machine)

Easy steps:
Mix first seven ingredients. (can be done ahead of time)
Here are just a couple of pictures of the red roasted pepper, drained, patted dry and chopped with food chopper.

Spread Alioli dip onto one piece of French bread.
Put chicken on tops of dip.
Top with another piece of French bread.


Plan for the Week

Sunday:Chicken Alioli Dip
Monday: Vegetable Stuffed Potato
Tuesday:Mexican Cornbread Pizza
Wednesday:Best Roast
Thursday: Eat with family.
Friday: Progresso Soup (to make up for all the eating the day before)
Saturday: BBQ Meat Loaf

Shopping List

Chicken Alioli Dip
1/2 cup roasted red pepper, patted dry and finely chopped
1/2 cup mayonnaise
1 Tbs. chives
2 tsp. lemon juice
1/2 tsp. Italian seasoning mix
1/2 tsp. black pepper
1 tsp. minced onion
About 2 lb. Cooked chunked chicken (I just used the meat from a roasted chicken)
Refrigerated French bread dough cooked according to directions on package (I just used the bread I had already made from a bread machine)

Vegetable Stuffed Potato
Just 4 easy Ingredients:
Cream of Broccoli and Cheese soup
4 potatoes (or one per person being served)
1 cup shredded cheddar cheese
3 cups frozen broccoli mix

Mexican Cornbread Pizza
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese

Best Roast
5-6 Large Potatoes
1 lb. bag of baby carrots
Kosher salt
2-3 lb. Beef Roast
2 large onions
1 packet of onion soup mix

BBQ Meat Loaf
1 1/2 pounds lean (90%) ground beef
3/4 cup quick or old-fashioned oats
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup barbecue sauce, divided

1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper