Meat Loaf Recipe (compliments of MIL)

Yeah, I'm sure everyone has their own recipe, but this one deserves a try - it's so tasty!  I got it from my MIL - it is my go to recipe for meatloaf!

1  Egg

1 tsp.  Poultry Seasoning (*this is what MAKES the recipe)

1/4 Cup  Minced Onion

2-3 Lbs  Hamburger

1 Cup  Milk

dash  Pepper

4 Cups  Rice Krispies - Crushed

1 - 8 oz  Mozzarella Cheese Shredded and/or Mozzarella sticks ripped into half put down the center in middle of meat)

Ketchup

(*Original recipe called for 2 tsp. Salt - I omit - I feel the Poultry Seasoning and cheese have plenty of salt)

•Mix together except for cereal and cheese

•Add cereal and cheese - mix by hand.  If you are just using the mozzarella sticks - put half (or a quarter if you're doing two loaves) mix in the pan, put the mozz sticks in, then cover with the rest of the mix.  Another cool idea, put in muffin tin pans.  Then you have individual servings that can be frozen and reheated as necessary.

•Bake 350 degrees.  One big loaf for 1-1/2 to 2 hours Uncovered, or split into two loaves for 1 hour each (I freeze the second one usually - or cook both both this way if I'm pressed for time which is almost always...)  If you are using muffin tins, bake for about 45 mins.  All meat should be cooked to appropriate temps - remember carry over times (but that's another page;))

•Baste ketchup on top after baked, and broil till it just starts to brown.

Not my own pic (coming the next time I make one I'll switch it) - thx Food is a Blessing!

Homecooked meals when I don't feel like cooking.

This is what you make for dinner when you really don't feel like cooking (or have the time, anything planned, whatever) - build an arsenol of food in your freezer  (without a lot of extra work).

To easily build a freezer full of meals with minimal extra work, follow this easy simply tip I read in a blog somewhere.  

Couldn't get the picture to turn :(

1. When you make a recipe that goes in a pan to double it (or triple). 
2. In your extra pan(s) put a layer of tinfoil down first (with extra to wrap over top).  Construct the dish as normal (with out fresh veggies/crunchies etc.). 
3. Wrap extra tinfoil over the top.  Freeze till solid in the baking dish. 
4. Take out of dish, put in ziptop bag (using a straw to suck out extra air).  LABEL the dish with date and what it is and put back in freezer. 
5. When you're ready to make it, put the casserole back in the original dish, rip off the extra tinfoil (but save in case you need to cover to stop browning) and cook for 1.5 the normal time it would take unfrozen (if it normally takes 1 hour, cook for 1.5 hours).  I do keep an eye on it so it doesn't get too brown on top.
6. Add any fresh veggies/crunchies you would normally add. 
7. The best part - if you're careful with the tinfoil when you dish up, no/little cleaning! :D

If I'm doing this with meatloaf, I let it sit on the counter for maybe 10 minutes so I can peel it out of the tinfoil and still use my meatloaf pan.  This method allows you to have bunch of home cooked meals in your freezer that don't take up much space.  You get your dishes back same day (really within a few hours).

Yeah, this one either :(

The way to a man's heart...

The way to a man's heart....

So very talented friend of mine made this for her "huspin" this year for Valentine's day. 

*A Dozen Bacon Roses, nestled in pistachios (I'm guessing this is his favorite, any favorite nut or candy could be substituted - I'd probably use peanut M&M's) with hard boiled egg "flowers" with an ice cold Guinness.

I'm just so impressed by her creativity, I had to share. (As my Google search shows, the roses were not an original idea, but the presentation is first class!)

For anyone who'd like to try this on their own, I found a link to a site for directions.  You do need to sacrifice a cheap mini muffin pan, but this could make some guys day!

Cumin, my new best friend!

So recently I've become a member of Pinterest and have found so many yummy recipes lately.  And I have found a new love of cilantro and black beans (which I never used to like - I credit Thing Two for changing my taste for these), and along with cumin, avacado (sometimes), lime and anything Mexican flavored.  Last night I made Crockpot Salsa Chicken with Cilantro Lime Rice - yum!  Not quite as good as Chipotle, but a great first start for sure!

So this isn't mine (didn't get a picture taken, and I made wraps).  Two quick recipes to make.
Crockpot Salsa Chicken Tacos
Throw in a crockpot for 2-4 hours (mine cooks hot and fast)
*2 Large chicken breasts
*1 Jar Salsa
*1 Package Taco Seasoning
*1/2 can black beans
Shred after cooking, before serving.

Cilantro Lime Rice
*2 Cups Rice (I had some brown long grain pre-cooked and frozen that I used)
*1 Tbls Oil of your choice (I used safflower)
*3 Tbls of chopped Cilantro
*2 Tbls Lime Juice
*~ 3/4 Cup Corn

I threw the chicken and rice on a wrap with a little low-fat sour cream, tomato, lettuce, and a bit of chedder cheese.  YUM!