Peachy Chicken Recipe

Thank you Taste of Home for yet another tasty recipe! Here's what we had for dinner tonight...

Peachy Chicken
4 boneless skinless chicken breast halves (4 oz each) You could use larger size, there's plenty of sauce!
1 tbsp vegetable oil (I used natural blend)
1 tbsp butter
1 can (15 1/4 oz) sliced peaches, undrained (I eyeballed 1/2 of a 29 oz large can so I could save 1/2 for another use, plus it was cheaper per oz)
1/2 cup packed brown sugar
1/2 cup orange juice
1 envelope onion soup mix

Hot cooked rice, optional

In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 min.

Reduce heat; return chicken to pan. Simmer, uncovered for 15-20 min. or until chicken juices run clear. Serve over rice if desired. Yield: 4 servings

Peachy Chicken over Brown Rice, Green Beans

Our boys liked it, but they thought the peaches were weird with chicken. My husband really liked it, had good flavor and the chicken was juicy...but he said he didn't care for the peaches because they were too soft. SO, my suggestion would be to try adding in the peaches a bit later in the cooking process since they are canned peaches...they're soft by default! I liked it, peaches and all! :)

Corn Dog Muffins

Corn Dog Muffins
2 pkgs (8 1/2 oz each) corn bread/muffin mix (Jiffy is a good, low cost option)
2 tbsp brown sugar
2 eggs
1 cup milk (you can use regular or fat free)
1 can (11 oz) whole kernel corn, drained (if all you have on hand is creamed corn (14 oz, undrained), add 5-7 min. cook time)
5 hot dogs, chopped (I use turkey dogs)

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin). Fill greased or paper-lined muffin cups three-fourths full. Bake @ 400 for 14-18 min. (or add 5-7 min.) or until golden brown. Serve immediately and be sure to refrigerate any leftovers. Yield: 18 muffins

Corn Dog Muffins







Our whole family likes these muffins for either lunch or dinner; pair it with some fresh fruit and you've got a well balanced meal that's KID FRIENDLY!

Barbecued Meatballs (Easy Homemade Sauce!)

This recipe is straight from Taste of Home's Quick Cooking Cookbook, it's perfect just the way it is and we all love it...alot! The texture is different than most meatballs, but it's such a minor detail...the taste is delicious!

Barbecued Meatballs
1 egg, lightly beaten
1 can (5 oz) evaporated milk (I have substituted 1/2 cup regular milk when out of evap, it works fine)
1 cup quick-cooking oats (If you're out of quick oats use 3 packets of regular instant oatmeal, works great!)
1/2 cup finely chopped onion
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1/4 tsp pepper
1 1/2 lbs ground beef (prefer 93/7)

Sauce:
     1 cup ketchup
     3/4 cup packed brown sugar
     1/4 cup chopped onion
     1/2 tsp liquid smoke, optional (gives it a great flavor, try it!)
     1/4 tsp garlic powder

In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1 in. balls and place in a greased 13x9x2 baking dish (you'll need 2 dishes, trust me!).  Bake, uncovered, at 350 for 18-20 min. or until meat is no longer pink.  Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil.  Reduce heat and simmer for 2 min, stirring frequently.  Pour over meatballs. Bake 10-12 min. longer. Yield: approx. 48 meatballs

Barbecued Meatballs

Turkey & Broccoli Filled Lasagna Rolls

Turkey and Broccoli Filled Lasagna Rolls

4 dried lasagna noodles

½ pkg ground turkey (approx. ½ lb)

¼ cup chopped onion

1 cup chopped broccoli

¼ cup water

1 beaten egg

1 cup (8 oz) low fat cottage cheese

½ tsp dried thyme

1 ½ cups meatless spaghetti sauce

¼ cup shredded cheese (parmesan or mozzarella)

Cook lasagna noodles according to pkg instructions until tender but still firm. Drain noodles; rinse with cold water. Drain again.

For filling, in a large skillet cook ground turkey and onions until turkey is no longer pink. Drain fat. Stir in broccoli and water. Bring to a boil; reduce heat, cover and let simmer for about 5 min.; drain.

In a mixing bowl, stir together egg, cottage cheese and thyme. Add in turkey mixture. Lay out all 4 lasagna noodles on a cutting board or clean counter, divide up filling mixture evenly among the noodles and spread it out on top of the noodle. Roll up each noodle, jelly roll style and place in a 2 qt square baking dish. Spoon spaghetti sauce over lasagna rolls.

Bake, covered, @ 375 for about 30 min. or until heated through. Uncover and sprinkle with shredded cheese. Makes 4 main dish servings.

Turkey & Broccoli Lasagna Rolls

When you roll up the noodles, just know that it's a messy task! Excess that falls out when rolling, I just toss back in to the baking dish in the empty spaces so it's not wasted. My kids pick out the broccoli, but they're missing out! It's a delicious combination! Hope you like it.



Teriyaki Turkey Burritos

Teriyaki Turkey Burritos

(1) 10 ct pkg regular tortillas (soft taco size) – (original recipe calls for fat-free tortillas but they don’t wrap well so I use regular)

(1) 1.25 lb pkg lean ground turkey

½ cup chopped onion

4 garlic cloves, minced

(1) 12 oz pkg broccoli coleslaw mix

1 tbsp canola oil

1/3 cup reduced sodium teriyaki sauce

½ tsp Chinese five-spice powder

¼ tsp garlic powder

¼ tsp pepper

1 ½ cups shredded reduced-fat Mexican cheese blend

Warm tortillas in microwave. In a large skillet, cook the turkey, onion and garlic over medium heat until turkey is no longer pink; drain. Place turkey mixture in a bowl and set aside.

In the same skillet, stir-fry the broccoli coleslaw mix in oil for 2 min. Add teriyaki sauce, five spice powder, garlic powder and pepper; cook and stir for 1 min. Stir in turkey mixture and cheese; heat through.

Lightly grease 13x9x2 baking dish with cooking oil spray. Spoon ½ cup filling onto center of each tortilla. Roll into burritos and place side by side in baking dish. Cover dish with foil and bake at 350 for 20 min. or until heated through. Yield: 5 servings (2 burritos = 1 serving)

Teriyaki Turkey Burritos with Side Salad

ABSOLUTELY DELICIOUS!

Pizza Pasta Casserole Recipe

Pizza Pasta Casserole

2 lbs ground beef (use 93/7 to lower fat!)

½ large onion, chopped

2 jars (28 oz each) spaghetti sauce

1 pkg (16 oz) spiral pasta, cooked and drained

4 cups (16 oz) shredded mozzarella cheese

8 oz. sliced pepperoni (I use turkey pepperoni, it's way less fat!)

In a large skillet, cook beef and onions until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13x9x2 baking dishes, evenly. Sprinkle with cheese on both. Arrange pepperoni over the top of both. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, @ 350 for 25-30 min. or until heated through.

To use frozen casserole: Thaw in fridge overnight Bake @ 350 for 35-40 min. or until heated through.

Yield: 2 casseroles (8-10 servings each)

Pizza Pasta Casserole

Sloppy Joe Recipe (Healthier)

Sloppy Joes
1 1/4 lb lean ground turkey
1/2 cup chopped onions
2 garlic cloves, minced
1 tbsp sugar
1 tbsp all purpose flour
1/4 tsp pepper
1 cup ketchup
1 tbsp prepared mustard
1 tbsp bbq sauce (I'm a fan of Jack Daniel's bbq sauce!)
1 tbsp Worcestershire sauce
6 hamburger buns, split

Using the brands I use for my family.....1 sandwich = 315 calories, 8 gm fat (73 cal are from fat)

In a large nonstick skillet, cook the turkey and onion over medium heat until turkey is no longer pink; drain if necessary. Add garlic; cook for 1-2 min. or until tender.

Stir in the sugar, flour and pepper. Add the ketchup, mustard, bbq sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 5-10 min. or until heated through. Serve on buns. Yield: 6 servings

Sloppy Joes with Carrot Sticks & Ranch

Our kids love it!

Mongolian Beef Recipe

Mongolian Beef
1 tbsp cornstarch
3/4 cup reduced sodium chicken broth
2 tbsp reduced sodium soy sauce
1 tbsp hoisin sauce
2 tsp sesame oil (I used olive oil and sesame seeds instead because I forgot to buy it)
1 lb. boneless beef top sirloin steak, cut into thin strips (I used london broil instead, it was on sale!)
1 tbsp olive oil, divided
5 green onions, cut into 1 inch pieces (I diced them instead to help hide them from the kids)
2 cups hot cooked rice (I added a diced carrot in pot while rice cooked to add a veggie and also thinking ahead to leftovers I can use later on.....freeze leftover rice w/ carrots, comes in handy for a quick homemade Chicken 'n Rice Soup later!)

In a small bowl, combine the cornstarch and chicken broth until smooth. Stir in soy sauce, hoisin sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry beef in 1 1/2 tsp hot olive oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the onions in remaining olive oil for 3-4 min. or until crisp tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; ad beef and heat through. Serve over rice. Yield: 4 servings

Mongolian Beef, Brown Rice & Carrots, Fried Shrimp

Southwestern Chicken Salad Recipe

Southwestern Chicken Salad
2 flour tortillas (6 inches), cut into 1/2 inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1 in. cubes
1 tsp olive oil
6 cups ready-to-serve salad greens
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained (I'm using reduced sodium)
2 cups chopped tomatoes, divided
1 medium green pepper, diced
1/2 cup cubed jicama or sliced water chestnuts (I'm using jicama)
1/3 cup chopped green onions
1/2 cup shredded reduced-fat cheddar cheese (I'm just using regular cheddar)
2/3 cup fat-free ranch salad dressing
4 tsp barbecue sauce

Place tortilla strips on a baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake @ 350 for 4-5 min. or until crisp. Meanwhile, in a large nonstick skillet, cook chicken in oil over medium heat until no longer pink; set aside.

Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings

Southwestern Chicken Salad
(BBQ Ranch Dressing not shown in pic)

Cannellini Comfort Soup

Cannellini Comfort Soup
1/2 lb reduced fat fully cooked smoked sausage, cut into bite size pieces
1 tbsp olive oil
1/2 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup white wine or chicken broth
1 can (14.5 oz) reduced sodium chicken broth
1/2 tsp Italian seasoning
1/4 tsp pepper
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
3 cups coleslaw mix

In a large saucepan, cook sausage in oil for 2 min. Add the green pepper, onion and garlic. Cook and stir 2-3 min. longer or until vegetables are tender. Stir in the 1/3 cup wine or broth; cook about 3 min. longer. Stir in the broth, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 min. Stir in beans and coleslaw mix. Return to a boil. Reduce heat; cover and simmer until beans are heated through and cabbage is tender. Yield: 4 servings

Cannellini Comfort Soup with Garlic Bread

Thank you 2006 Taste of Home's Light & Tasty Cookbook for this wonderful recipe! Delicious!

Beef Taco Lasagna Recipe

The original recipe makes 2 dishes so you can store one in the freezer and have one for dinner that day too. I cut the recipe in 1/2 and only make one...just my preference. I've made my own modifications...but want to thank Taste of Home Cookbooks for another great recipe!

Beef Taco Lasagna
12 lasagna noodles (I do 4 layers of 3 instead of recipe guidelines)
1 lb. lean ground beef
1 envelope taco seasoning (I add water and simmer down like pkg says so it adds some sauce)
2 egg whites
1 carton (15 oz) ricotta cheese
4 cups shredded cheddar cheese (I use what I have on hand, this time it was Colby)
1 jar (24 oz.) chunky salsa (I puree the salsa for my kids' preference, they won't eat chunky tomatoes)

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning (add water, follow pkg instructions so it adds sauce). In a small bowl, combine egg white and ricotta cheese. Drain noodles.

In a 13x9x2 baking dish, layer four noodles (I do only 3 per layer, making 4 layers so noodles don't overlap in dish), 3/4 cup ricotta cheese mixture, half of the beef mixture and 1 1/3 cups cheddar cheese. Top with 4 noodles, 3/4 cup ricotta cheese mixture, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat. (If you're doing 4 layers instead like I do...them adjust your layer amounts. Bottom: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your salsa, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Top: 1/2 of your salsa, 1/4 of your cheese.)

Bake @ 350, uncovered, for 35-40 min. or until heated through. Let stand 10 min. before cutting. Yield: 8 adult size servings.

Beef Taco Lasagna

Enchilada Meatballs Recipe

Enchilada Meatballs

2 cups crumbled corn bread
1 can (10 oz) enchilada sauce, divided
1/2 tsp salt
1 1/2 lbs. ground beef
1 can (8 oz) tomato sauce
1/2 cup shredded Mexican cheese (cheddar or Colby would be fine too)

*This is a GREAT recipe to use up leftover cornbread!!*

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef mixture over mixture; mix well. Shape into 1 in. balls. Place on a greased 15x10x1 baking pan (cookie sheet). Bake, uncovered, at 350 for 18-22 min. or until meat is no longer pink.

Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Using a slotted spoon (allows grease to drain from meatballs), transfer meatballs into a serving dish. Top with sauce and sprinkle with cheese. Yield: approx. 4 doz.

Enchilada Meatballs

Personal Note: You can serve these as an appetizer w/ toothpicks for guests.....or what I did was serve this as a main dish for my family with homemade tortilla chips on the side! My whole family enjoyed this meal, hopefully yours will too! Thank you Taste of Home Cookbooks!

My Crock Pot Chili Recipe (Turkey or Beef)

Turkey Chili (or Beef)

1 lb. lean ground turkey (or 93% lean ground beef)
1/2 cup chopped onion
1/4 cup diced green bell pepper
2 garlic cloves, minced
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can dark red kidney beans; drained & rinsed!
3 tsp chili powder
1/2 tsp dried basil
1/4 tsp pepper

Tip: if you're doubling the recipe, only use 5 tsp of chili powder and double everything else.

In a large saucepan cook ground turkey (or beef), onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. In your crock pot, combine meat mixture, and all the rest of the ingredients. Cover; cook on LOW setting for 6-8 hrs. Makes about 4 main-dish servings.

Turkey Chili

Check out my recipe for cornbread too! It's under the "Recipes" tab.

Chicken Fried Rice Recipe

Chicken Fried Rice

2 egg whites
1 egg
1/2 tsp salt, divided
1 small onion, chopped
1 garlic clove, minced
1 cup frozen mixed veggies
2 cups diced cooked chicken breast
3 tbsp reduced-sodium soy sauce
3 cups cold cooked rice

In a small bowl, combine the egg whites, egg and 1/4 tsp salt. In a large nonstick skillet (or wok coated w/ cooking spray if you have one), cook the egg mixture over medium heat; when cooked thoroughly set aside & keep warm.

In the same pan, stir fry the onion and garlic until tender. Add vegetables; cover and cook over medium high heat for 3-4 minutes or until no longer frozen. Stir in the chicken, soy sauce and remaining salt; cook for 1 min. Add rice; stir fry for 4-5 min. or until heated through. Add eggs; heat through. Yield: 4 servings.

Personal Note: This recipe is great for re-creating a meal out of leftovers, using pre-cooked foods also helps it to be a very quick and easy meal to make if you're on a time crunch.  Anytime we have regular rice as a side dish, I always freeze the leftovers for future use. Leftover cooked rice can be used later in soups, casseroles and stir frys such as this one. Leftover cooked chicken has almost endless possibilities...use in making chicken pot pies, add in soups, use as a pizza topping, add to casseroles or again...in recipes such as this!

Be creative and USE YOUR LEFTOVERS! Your pocketbook will thank you!

Wintertime Beef Soup Recipe

Wintertime Beef Soup

1 lb. lean ground beef
4 celery ribs, diced (we use only 2)
1 medium onion, diced
1 medium green bell pepper, diced (we use only 1/2 cup)
1 garlic clove, minced
2 cups water
2 cups reduced sodium tomato juice
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp reduced sodium beef bouillon granules
2 tsp chili powder
1/2 tsp salt
2 cans (15 oz. each) kidney beans, rinsed and drained
2 cups chopped cabbage (we use only 1 cup)

In a large saucepan or Dutch oven, cook the beef, celery, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato juice, tomatoes, tomato sauce, bouillon, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30 min.

Stir in kidney beans; return to a boil. Stir in cabbage. Reduce heat; cover and cook 12 min. longer or until cabbage is tender. Yield: 8 servings

Personal Note: The great things about recipes is...they're not carved in stone! You can adjust them to suit your families tastes however you'd like! I'm a soup fanatic...and I really enjoy this one. It's definitely hearty and goes perfect with a cold winter day. It's what's for dinner tonight!

Creamy Turkey and Biscuits Recipe

This was our "mosh posh" meal last night.....I substituted ground turkey for the cubed turkey because that's what I had on hand; it worked out just fine. Everyone in my family liked it, so it's a keeper! Always a fan of Taste of Home Cookbooks...

Creamy Turkey and Biscuits

1/3 cup chopped green pepper
1/3 cup chopped onion
3 tbsp butter or margarine
1/4 cup biscuit/baking mix (Bisquick)
1 1/2 cups milk
1 can cream of mushroom soup, undiluted
2 cups cubed cooked turkey (or ground turkey)
1 cup frozen peas
1 tube refrigerated buttermilk biscuits
3/4 cup shredded cheddar cheese

If you don't already have cooked turkey, start by doing that...quick and easy way is in a fryin' pan until no longer pink/juices are clear. Set aside. In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended (makes a sort of rue). Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 min. Stir in turkey and peas. Transfer to a greased 13x9x2 baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425 for 17-20 min. or until golden brown. Yield: 4-6 servings



Creamy Turkey and Biscuits



Our Homemade Pizza Recipe

Pizza Sauce (Double Batch) - Use 1/2 now and freeze 1/2 for use later
2 - 8oz. can Tomato Sauce
1 - 14.5 oz. can Diced Tomatoes, undrained
2 tbsp Dried Basil
2 tsp Dried Oregano
2 tsp Sugar
4 Garlice Cloves, minced
1 tsp Onion Powder
1/2 tsp Pepper

Before you begin, puree the tomatoes (do not drain). In a small saucepan, combine tomato sauce, pureed tomatoes and the remaining ingredients. Simmer on the stovetop, uncovered, for about 10 minutes. Pour 15 oz. into a freezer container and save for future use. Set aside the remaining 15 oz. for immediate use. See below for dough recipe...

Pizza Dough Recipe
3 cups All Purpose Flour
1 pkg Active Dry Yeast (or 2 1/4 tsp from jar)
1/4 tsp Garlic Salt
1 cup Warm Water (120 to 130 degrees
2 tbsp Olive Oil

What I do is while the sauce is cooking, I make the dough... In a large mixing bowl combine 1 1/4 cups flour, yeast and garlic salt. Add water and oil. Beat w/ electric mixer on low for 30 seconds, making sure to scrape the sides of the bowl. Stir in the remaining flour. Knead the dough four about 5 minutes until smooth and elastic texture. Divide in half, cover and let rise for 10 min. (Just in time for the sauce to be ready)

Toppings
This is the fun part! You can let your kids pick the toppings, or moms you can bring back to life some leftovers from dinners earlier in the week...proteins, veggies, cheese...whatever you want!

Preheat oven to 425. Roll out one dough ball into either a rectangle or square depending on your pan of choice. We use a cookie sheet because we don't have pizza pans so we go for the rectangle shape. Place on greased pan, repeat for 2nd pan (makes 2 pizzas). Prick w/ fork all around dough so you don't end up w/ bubbles. Bake about 10 min. or until starting to get golden brown. Bring out of oven and spread sauce evenly on both pizzas, put your toppings on and bake again for about another 10-12 min. or until cheese is melted and bubbly.

Our kids have come to love helping make our homemade pizza...it's our own recipe developed from tweeking what we liked and wanted to change from other recipes we've tried. My daughter is almost 2 and she stands on a chair in the kitchen and helps make the sauce before I put it on the stove...my boys (6 & 10) alternate who gets to help roll out dough and who helps put on toppings. It makes it that much more special and another way to spend time together.



Turkey Pepperoni



Leftover Beef Barbecue

 


So, from my kitchen to yours...I hope you try it out! Let me know how it goes!

Beef Barbecue (Crock Pot Recipe)

Beef Barbecue

1 Boneless Chuck Roast (3 lbs)
Dash salt & pepper
1 cup barbecue sauce
1/2 cup apricot preserves
1/3 cup chopped green or sweet red pepper
1 small onion, chopped
1 tbsp dijon mustard
2 tsp brown sugar
12 sandwich rolls, split

Sprinkle the roast w/ salt & pepper (to your taste), Brown the roast on all sides, place in crock pot set on LOW. In a bowl, combine the next 6 ingredients to make a thick sauce.....pour over the roast and & cover w/ the lid. Cook for 6-8 hrs or until meat is tender. Remove roast and thinly slice; return meat to crock pot and stir gently. Let cook another 20-30 min. If you see fat, skim from sauce. Serve beef w/ sauce on rolls. Yield: 12 servings.

Sausage Potato Soup

Sausage Potato Soup

1/2 lb fully cooked kielbasa or polish sausage, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1 1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
2/3 cup shredded cheddar cheese
1 tsp minced fresh parsley

In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 min. or until veggies are tender. Add milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Yield: 6 servings

Serve with a side salad, some fresh bread & butter or rolls and you have a complete meal! It's a hearty soup, loaded with veggies and budget friendly...so it's a win win!

Meatloaf Recipe

When I was growing up, one of the recipes that I learned from my Mom was for Meatloaf...and she learned it from my Grandma. The recipe was never written down and passed on to me, I merely watched it being made in my Mom's kitchen countless times because it was one of my Dad's favorite recipes...so we had it often. And as an adult, I continued the tradition and have been making that same recipe (with minor tweeks) for my family for many years. It makes a hearty main course and also gets in some extra veggies which is always a bonus!

Mom's Meatloaf
2 lbs of 93% lean hamburger
1 can of Campbell's Old Fashioned Vegetable Soup (no substitutions!), drained
1 egg
15 crushed saltine crackers (I use unsalted)
Splash of milk
1/2 tsp garlic powder
Black pepper

Preheat oven to 350. Combine all but the last ingredient, put in an ungreased 2 quart baking dish (like a 13x9x2) and shape into an rounded rectangle or oval about 2 inches thick. Sprinkle black pepper (to taste)all around on top. Bake uncovered for about 1 1/2 hrs or until juices are clear and there's no pink.

From my kitchen to yours, I hope you try the recipe and enjoy! Let me know if you do...I'd love to hear if you liked it!