Paula Dean's Basic Meatloaf

I tried this recipe out and loved it. No big surprise that it comes from Paula Dean. She makes great tasting food. I have been trying to find a good meatloaf recipe and right now this one ranks as the best right now in my book. I will keep trying others, but this one is delicious. Most meatloafs are pretty bland, but this one has a good flavor to it and smells yummy.

Yields: 4 - 6

Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Tips:
I left out the mustard based on the suggestions from others because I am not a big fan of mustard, and it tasted wonderful.

Shells and Veggies Soup

Need something to warm you up this winter?

This recipe always works for me. Plus, it has tons of veggies in it (without the veggie taste), so it is a good way to get your serving of vegetables for the day. Trust me, my hubby is pretty much an anti veggie eater and he loves this soup.

Serves: 4

Ingredients:

1/2 tsp. vegetable oil
1/4 cup chopped onion
1/2 clove garlic, chopped
(I usually substitute garlic powder - conversions to cloves are usually on the bottle)
1 can (14 oz.) chicken broth
1 can (14 oz.) crushed or diced tomatoes
1/4 cup small shell pasta
2 Tbsp. dried parsley
1/4 cup chopped frozen spinach
1/4 cup cubed zucchini
1/2 cup chopped carrots (or 10 baby carrots chopped)
1/2 cup thinly sliced celery
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
3 Tbsp. fresh grated Parmesan cheese (to sprinkle over top)

Preparation:

1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally.
2. Add chicken broth, tomatoes, parsley, basil, and oregano to saucepan. Bring to a boil, reduce heat, and simmer covered for 10 minutes.
3. Add spinach, carrots, celery, and pasta. Cook 10 minutes covered at a low boil. Add zucchini and cook 7 more minutes.
4. Test for doneness by forking vegetables and pasta to see if tender. Continue to cook if needed.
5. Spoon into a bread bowl; add salt, pepper, and Parmesan cheese to taste.

ENJOY!

One great thing about this recipe is that if you don't like something in it, you can easily change or modify it. The only thing I modify is the carrots. I am not a huge cooked carrot fan, so I usually do 5 baby carrots instead of 10, but like I said it is up to you and what you like.

Parmesan Knots

Yields: 10 - 20 (depending on if you cut them in half or leave whole)

Ingredients:
1 tube (12 oz.) refrigerated buttermilk biscuits
1/4 cup canola oil
3 Tbsp. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried parsley flakes

Preparation:
You can either leave each biscuit whole or cut into halves. Then roll each piece into a rope and tie into a knot. Tuck the ends under. Place 2 in. apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.

You can also use the toppings for breadsticks or any other type of bread you prepare. It is a great Italin flavor that compliments any meal.

Chicken Cordon Bleu

Yields: 8 servings

Ingredients:
8 thinly sliced chicken breasts
8 thinly sliced deli ham
8 slices Swiss cheese
2 eggs
1 cup milk
2 cups crushed corn flakes or any other breaded substitute (I prefer Ritz Crackers)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
Top each piece of chicken with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
In a small bowl, whisk eggs and milk. In another bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
Place on greased baking sheet and bake at 350 degrees for 40-45 minutes (or until the chicken juices run clear). Discard your toothpicks before serving or you will have a nice surprise when taking your first bite!

I loved this recipe. A great idea that I have not tried yet, but you could cut the proportions down and make miniature Cordon Bleu that would serve as a wonderful hot Hor D'oeuvre.

Beef Taco Skillet

Ingredients:

1 lb. ground beef

1 can (10 3/4 oz.) Campbell's Tomato Soup

1/2 cup salsa

1/2 cup water

6 flour tortillas (6") cut into 1" pieces

1/2 cup shredded Cheddar cheese

*Next time I am going to add a taco seasoning pack to the ingredients because I think it needed a little bit more spicy flavor.

Preparation:

1. Cook beef in 10" skillet until well browned, stirring to break up meat. Pour off fat.

2. Stir in soup, salsa, water and tortillas. Heat to a boil.

3. Reduce heat to low and cook for 5 minutes. Stir.

4. Top with cheese.
Serves 4

This is a very easy meal that comes from my Campbell's Soup recipe book. It tastes just like an enchilada or soft taco but is served in a casserole like fashion.

Stuffed Shells

I know it has been such a long time since I have posted anything. May just went by so fast. I have been out of town so much that I have not had any time to cook or do any creative projects. To get back into the swing of things, I thought I would post any easy recipe.

Ingredients:

Jumbo Shells

Spaghetti Sauce

Frozen Meatballs

Mozzarella Cheese

Preparation:

Cook shells as directed on box. In the meantime, spread 1/4 to 1/2 cup of spaghetti sauce to the bottom of your casserole dish (depending on the size of dish you use - a 9x13 needs a 1/2 cup). When shells are finished cooking, drain and rinse under cold water. Take the frozen meatballs and place one in each shell. Place in dish, and then top with spaghetti sauce and cheese. Cover and cook for 35 minutes. Uncover and then cook for an additional 5-10 minutes in order to melt the cheese. Then you are ready to eat!