Taco (shepherd's pie) Meatloaf

Here is a recipe that is adaptable as to ingredients and prepares easily in an RV with minimal clean-up or sink/counter room necessary. Please note - the light in here wasn't great so they look twice as dark as they really are. Ooops. 

Taco (shepherd's pie) Meatloaf

Ingredients

* About 1.3 to 1.5 lbs of lean ground beef
* 1 pkg of taco seasoning (I used McCormick)
* 2 large eggs
* 1/2 lb grated sharp cheddar cheese
* 1 small bunch of green onions (finely chopped)
* 1 pepper (red or green) cored and finely chopped
* 2 Roma (or other small) tomatoes, chopped
* about 1 tbsp butter

Prep

1. Place butter, onion and pepper in microwave safe bowl and let heat in microwave for about 10 min. on high to saute
2. Remove bowl from microwave and add the rest of the ingredients, mixing thoroughly with your hands.
3. Grease 1 large or 2 med loaf pans (I used foil for easier clean-up afterward). Divide mixture in pans (or put in large pan) pressing down gently.

Bake in preheated oven at 350 for 30 min, pour out excess liquid carefully (not quite set yet) then raise heat to 375 for an extra 15 min or so. I have a convection/ countertop oven so always bake/cook things 15 degrees lower than directed. I large meatloaf would probably be 375 degrees for a hour or so.

Note: I was going to top with mashed potatoes sprinkled with cheese (hence the Shepherd's Pie title) for the last 10-15 min (after draining) to make a taco shepherd's pie but since I didn't get potatoes in my food order we will have rice on the side. Also sorry about that dang dark photo! Best I could do for now :)

Quick 'n Easy Lasagna Rolls

Here is another "Mike-approved" recipe that doesn't take very long to prepare, but looks impressive on a plate. It's a great way to use up those extra lasagna noodles that always seem to be rattling around in the box. An adaptation of a Weight Watcher's recipe.

Quick 'n Easy Lasagna Rolls

Quick 'n Easy Lasagna Rolls

Ingredients

• 6 to 8 lasagna noodles, cooked and drained 
• 1/2 carton (approx. 8 oz) ricotta cheese
• 1-2 tbsp parsley
• 1-2 tsp Italian seasoning
• 1/4 c grated Parmesan cheese
• salt (2 grates of sea salt or 1/2 tsp iodized salt)
• 1 small jar of your favorite spaghetti sauce
• approx. 1/4 c water
• parsley (for sprinkling on top)

Preparation

1. Cook lasagna noodles until almost done (approx 6 minutes) in 6-8 c boiling water and 1 tsp oil. Drain in colander under cold running water.
2. Mix ricotta cheese, Parmesan cheese, parsley, salt and Italian seasoning in medium bowl.
3. Lay out the strips of lasagna noodles and spread cheese mixture on, just as though you were buttering bread. Roll each noodle from the narrow end, being careful not to squeeze out the filling. Place seam side down, in a prepared loaf pan or casserole dish, sprayed with cooking spray.
4. Repeat with all the noodles, and spread with the spaghetti sauce. Pour water into the empty jar, shake and pour carefully over the top of the saucy noodles. Sprinkle parsley on top.
5. Bake at 400 degrees for 20 -30 minutes, until thoroughly heated.
6. Serve with green salad. 

Ta-da! Serving complete

Skillet Chicken and Potatoes a la Weight Watchers

Yes, folks, I have finally pulled out the old Weight Watchers cookbooks and have rediscovered a wealth of great, healthy, lower-cal recipes that are (gasp) actually helping me lose a bit of my poundage. So, of course, I have to share these with YOU!

Chicken and Potato Dish with slight modifications

Skillet Chicken and Potatoes

(from the Weight Watchers Meals in Minutes Cookbook)


Here's a dish that is actually a meal in a skillet. It's tasty, filling and has everything from vegetables to meat to potatoes in it! As such, by the old plan, it has 2 Protein Exchanges, 1 Bread Exchange, 2 1/2 Veggie Exchanges, 1 Fat Exchange and 25 Optional Calories The calorie count stands at 275 calories: 19 g protein; 10 g fat; 28g carbohydrate; 88 mg calcium; 578 m,g sodium; 55 mg cholesterol; 4 g dietary fiber.


Ingredients

• 6 oz thinly sliced, pared all-purpose potatoes
• 2 tsp olive or vegetable oil
• 5 oz ground chicken, or as I prepared it, the equivalent amount of finely diced boneless, skinless chicken
• 1 tbsp whipped butter
• 1/2 c each diced onion (I used green onions), diced green bell pepper and sliced carrots (I used baby carrots, finely sliced)
• I used a mixture of freeze-dried garlic and peppers from Winco - 2 tsp.
• 1 can diced Italian tomatoes (with liquid) - approx. 12 oz.
• 1 tbsp parsley, freshly chopped or dried
• 1/4 tsp each thyme, salt and pepper

Preparation

Not really green in color, just how the photo turned out!

1. In 10-inch skillet, heat oil.
2. Add potatoes and chicken and cook over high heat, stirring constantly until chicken is lightly browned (about 2 minutes). Transfer to bowl.
3. In same skillet, melt butter; add onion, bell pepper, carrots, and garlic. Saute over high heat until tender-crisp (2 - 3 minutes).
4. Return potato/chicken mixture to skillet; add tomatoes, parsley, thyme, salt and pepper and stir to combine. Cook until mixture comes to a boil.
5. Reduce heat to low; cover and simmer, stirring occasionally, until flavors blend and potatoes are tender (approx. 10 minutes)

Note: You can also use substitute left-over turkey or pork for this dish.

Oven-Roasted BBQ Chicken & Potatoes

Oven-Roasted BBQ Chicken & Roasted Potatoes go together like...peanut butter and jelly!  I made this dish for Mike for Father's Day and he loved it. This is a dish that is easy to prepare, medium in calorie count and totally delicious. The chicken was tender because of the broth, and the potatoes were perfectly crispy. Best yet, it all cooks at the same time and takes less than an hour from prep to finish! The aluminium foil makes chicken pan clean-up faster and using cooking spray saves your baking pans. This made enough for a couple of meals for each of us.

Easy, tasty and delicious

Oven-Roasted BBQ Chicken


Ingredients:

4 boneless, skinless chicken breasts
Honey BBQ Sauce
2 tbsp honey
sea salt
1/2 c boiling water
1 chicken bouillion cube

Preheat oven to 400 degrees. Line a 9x13 pan with aluminium foil and spray with cooking spray. Wash chicken breasts and dry with paper towel and place in pan. Mix BBQ sauce with honey (makes it a bit thicker) and spread on the chicken. Lightly grate sea salt over the chicken pieces. Mix bouillion cube with boiling water until dissolved and pour into the pan (not over the chicken). Bake for approximately 3/4 hour until chicken is no longer pink inside.

Oven-Roasted Potatoes


Ingredients:

6 Russet Potatoes, peeled and cubed
4 tbsp canola or vegetable oil
Parsley (approx 1 tbsp)
sea salt
1 tsp of dried dill, sprinkling of onion salt and garlic salt

Spray the bottom of a 9x9 pan with cooking spray. Placed cubed potatoes evenly over the bottom. Spread with oil and sprinkle with parsley, a light grating of sea salt, dried dill, onion salt and garlic salt. Place in the oven with the chicken (as above) and cook until chicken is done and potatoes have lightly crisped and browned. Mix occasionally to evenly brown the potatoes.

Note: I love McCormick's sea salt grater. It lets you control the amount of sea salt you use, reducing the sodium. It's sold at most grocery stores in the spice section.

Ultimate Grilled Sandwiches

Ultimate Grilled Sandwiches

Too much fun for words!! (Grilled Pizza Sandwiches)

My husband got me a sandwich grill for Christmas, and to say I love it would be an understatement. It got me to thinking about all the possibilities. The process is the same for each, but the fillings can be as simple or complex as you like. I enjoy my new toy - it makes good sandwiches! If you don't have a sandwich grill, you can use a pan sprayed with cooking spray, but be careful - the bread burns easily when spread with butter or margarine! Please follow the process directions (below) for each sandwich, and above all, use your imagination!


The Process:
Turn on the sandwich grill and let heat until the light comes on. In the meantime, stuff the bread with whichever fillings you like. Butter the outside of the bread lightly and place, butter down on the grill. Spread a light coating of butter on the top of the bread. Press down the cover and snap the cover down. Grill until the light comes on again. Check to make sure it's golden. Remove carefully. Enjoy!


Suggested Sandwich Combos:
1. Grilled Pizza Sandwiches: I made these today for the first time with left-overs from my cooking classes. Yum. The filling consisted of a slice of provolone cheese, pepperoni and pizza sauce lightly spread on the inside top of the bread. Talk about pizza-licious deliciousness! [I just finished eating this sandwich and it's a definite "keeper" in my recipe log!] Just make sure you follow the process directions.
2. Traditional Grilled Cheese: Still a favorite in our home. The filling is simply your favorite type of cheese inside 2 slices of your favorite bread. Follow process directions et viola! Excellent!
3. A Twist on the Traditional Grilled Cheese: I am a non-comformist. I like my sandwiches to have taste AND texture. My favorite grilled cheese (cheddar) also has bacon (or ham) and finely sliced apples on it. Follow the process directions and party on!
4. Grilled Peanut Butter and Banana: I have to admit it - I am a peanut butter nut! I have made this sandwich and talk about gooey deliciousness! I did read about a grilled peanut butter and strawberry jelly sandwich that I may just make tomorrow...
5. Grilled Breakfast Sandwich: This one is also tasty. It's a combination of applewood  or maple bacon and cheddar. Drizzle the filling with a bit of syrup before covering with the top bread and grilling if you want the real breakfast experience! If you like grilled tomatoes, add finely sliced tomatoes to the filling before grilling, but omit the syrup. Don't forget to follow the Process directions to avoid sticking or scorching!
6. Pizza Subalicious Grilled Sandwich: This filling is a combination of salami, pepperoni and provolone or mozzarella with a spread of marinara sauce. Add finely sliced black olives if you like them, before completing and grilling the sandwich.
7. Ham and Pineapple Grilled Sandwich:  Also great, reminds me of a Hawaiian pizza! The filling is deli ham, a pineapple ring and your choice of cheese. I recommend that you use a sturdier bread for this one. So good!
8. Grilled Reuben Sandwich:  Here you go, the deli sandwich gone grilled! You should use good quality corned beef, swiss cheese, a light layer of sauerkraut and spread the top piece of bread with Russian or Thousand Island dressing before placing it, face down, on top of the sandwich and grilling. Follow basic process directions.

A Romantic Valentine's Dinner for Two

Turn the lights down low, select quiet music to help set the ambience, get out the candles and special tablecloth. Set the table just right or even spread a picnic blanket on the floor, because this is the night when anything is possible and romance is in the air. Valentine's Day dinner for two. There is no such a thing as being "too old" to rekindle old sparks or kindle new ones! And yes, it's possible to do this without breaking the bank. The beverage of choice can be a white or rose wine to complement the game hens and accompaniments. You can always sip a bit of Grand Marnier along with the dessert. Here's to love...


A Romantic Dinner for Two

APPETIZER (optional)
Cheese Puffs - a bit of a spicy to way to introduce a rather sweet meal. Nice mix. Or there is always cheese fondue if you prefer an all-evening event!

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers note: You can use Pepper Jack cheese and leave out the jalapeno peppers

2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
2.	Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
3.	In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

SALAD
Waldorf Salad


MAIN DISH
Cornish Game Hens for Two

INGREDIENTS:

1 (8 ounce) package dry bread stuffing mix  2 Cornish game hens 3 tablespoons seasoning salt

1 (16 ounce) package frozen green beans 1 tablespoon all-purpose flour 2/3 cup chicken broth

DIRECTIONS:

1.	Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2.	Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing. Sprinkle hens with lemon juice and approx. 1 tbsp of rosemary, each.
3.	Place hens and green beans in an oven bag. Bake 90 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
4.	Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.

An alternate stuffing would be a mixture of cooked (cooled) long-grained white rice, finely chopped dried apricots, raisins, pecans or almonds and 1/4 c of chicken broth. Best served with either green beans or asparagus. Should be served without gravy.


DESSERT
Strawberries for a light, sweet finish to a perfect meal.
Strawberries Romanoff

INGREDIENTS:

1/2 cup sour cream 1 1/2 cups vanilla ice cream, softened 1 cup sweetened whipped cream 1/4 cup orange flavored liqueur, or to taste 2 c fresh strawberries, hulled 2 springs mint leaves for garnish shaved semisweet chocolate, for garnish

DIRECTIONS:

In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

Note: If you are looking for a more substantial dessert, or one for a picnic atmosphere, why not serve Old- Fashioned Strawberry Shortcake? Just modify to serve on individual biscuits or on little individual flans. You can even briefly flambe using a bit of the Grand Marnier (orange liqueur).