Beefed Up Meatloaf

This recipe was a frequent favorite in my house during my low-carb kick. It's a great spin on an old classic!

Ingredients:
2 lbs ground beef
2 eggs
1/2 C grated parmesan
1/4 C diced red onion
2 T fresh chopped parsley
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp basil (or a couple T fresh, chopped)
1 tsp kosher salt
1/2 tsp pepper
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8 oz tomato sauce
6 oz tomato paste
1/4 C splenda
2 tsp white vinegar
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1/4 lb prosciutto or ham, thinly sliced
1/4 lb provolone cheese, sliced

1. Mix together 1st 10 ingredients in a large bowl. Prepare tomato topping by whisking together next 4 ingredients in a seperate bowl then stir 1/2 of topping into meat mixture.
2. On waxed paper, form meat into a 10x8" flat rectangle.
3. Layer on prosciutto & cheese then roll up the meat & pinch the ends closed.
4. Place in 5x9" loaf pan & top with remaining sauce. Bake at 350 degrees for 1 hour, 15 min.
5. Drain off fat & let rest 10 min. before slicing.

Skillet Meat Loaves with Mushroom & Onion Gravy

I must be in a good mood because I always thought to keep this recipe as one of my "family secrets". LOL But it's too yummy not to share! Enjoy!

Ingredients for meat loaves:
1 1/2 lbs lean ground beef
1 egg
1 tsp rubbed sage
1 T Worcestershire sauce
1 T dijon mustard
A handful or 2 of bread crumbs
Salt & pepper
EVOO

1. In a large bowl, mix all ingredients above, except EVOO, just until well-incorporated. Do not over-mix. Form into 6 oval "loaves", about 1" thick.
2. In a large skillet, 1 turn of the pan of EVOO over med-high heat, cook 3 meat loaves at a time. (Don't crowd the pan!) Several minutes on each side should have them well-browned & just cooked through.
3. Set aside and cover with foil to keep warm. Cook remaining 3 loaves.

Ingredients for gravy:
1 onion, sliced
About 2 C sliced mushrooms - crimini or baby bellas are great!
1 T flour
1 C beef stock
1/4 C half 'n' half or heavy cream
Salt & pepper

4. As meat loaves are cooking, prep onions & mushrooms. Set last 3 loaves aside & add about 1 T EVOO & onions to the hot pan. Let them carmelize then add mushrooms, cover with foil & "nest" another skillet into it to smother for about 5 minutes.
5. Add flour, toss to distribute & cook another minute then stir in beef stock. Bring to a simmer & let thicken.
6. Stir in cream, salt & pepper if needed. Serve gravy over meat loaves.

Fiesta Pork & Pepper Jack Rice

Give your pork a kick with this quick and easy dish. Makes 2 big servings... or can easily be doubled for more!

Serve up on some Southwest tortillas for a great party food or changeup for leftovers. Yum!


Ingredients:
2 T EVOO
About 3/4 lb. boneless pork loin, halved lengthwise & thinly sliced crosswise
1/2 T chili powder *I use Penzeys Medium Hot Chili Powder
Salt & pepper
1/2 a red bell pepper, cut into strips
1/2 bunch green onions, green part thinly sliced & white part finely chopped
1 C rice
1/4 C heavy cream
About 1 C shredded pepper jack cheese
1 C corn kernels

1. In a medium pot, start 2 C water to boil while you prep your veggies & meat. When water boils, salt it & add rice, reduce heat & cover.
2. In a large skillet over med-high heat, swirl 1 T EVOO to coat the pan. Add pork in a single layer then season with chili powder, 1/4 tsp salt & 1/8 tsp pepper. Cook, stirring, until browned, 2-3 min. Transfer pork & any juices to a bowl & set aside.
3. Add remaining 1 T EVOO, bell pepper & finely chopped green onion to skillet & cook, stirring, until crisp-tender, about 2 min. Add corn & cook a minute longer.
4. Remove rice from heat when done. In a small saucepan, heat cream over medium heat & stir in cheese. Stir frequently until cheese is melted & you have a creamy sauce then stir into rice & keep warm.
5. Return pork & any juices to the skillet & cook until heated through. Stir in sliced green onions then serve with rice.

Bowties & Brussels Sprouts

Brussels sprouts generally don't get the most positive reviews but this recipe just might change your mind! This is a light but tasty dish that could serve as a main course or side dish. This recipe makes about 4 side servings. Enjoy!

Ingredients:
About 1/3 pound brussels sprouts, trimmed & halved or quartered
** Fresh is great but sometimes hard to find. You can use frozen, just let them thaw out 1st.
1 T EVOO
Salt & pepper
1/2 pound bowtie pasta
1 T butter
About 1/3 C honey roasted almonds, finely chopped
2 oz crumbled feta cheese

1. Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil then season with salt & pepper. Roast, tossing occasionally, until browned, about 15 minutes.
2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 C of the cooking water.
3. Return the pasta & reserved water to the pot. Stir in the butter, brussels sprouts & almonds. Dish up & top with feta.

Broccoli Cordon Bleu Soup with Cheesy Toast

I've never been a swiss cheese fan but went out on a limb and tried it in this yummy soup. I found that baby swiss (find it in the deli) has a milder flavor and I like it! Anyone can make this soup! Super easy, one pot dinner in 30 minutes... Makes 2 big bowls full.

Ingredients:
1 T EVOO
1 small onion, chopped (about 1 heaping cup)
Kosher salt & freshly ground black pepper
1 Yukon gold potato, finely chopped
1 3/4 C water
2 C fresh roughly chopped broccoli
1 1/2 C shredded baby swiss cheese
1 thick slice ham, cut into small cubes (about 1 C)
1/4 C heavy cream
4 slices ciabatta bread
2 T light mayo or miracle whip

1. Heat EVOO over medium heat in a medium sized pot. Add onion, season with salt & pepper and cook about 5 minutes, until onion is tender. Stir frequently.
2. Add potato & water, cover & bring to a boil. Reduce heat & simmer about 5 minutes.
3. Add broccoli & continue to simmer until broccoli is just tender, about 7 minutes.
4. In a blender or food processor, puree 1/2 of the soup then add back to the pot.
5. Stir in 1 C cheese & ham. When cheese is melted, stir in cream & ham to heat through then lower heat & cover to keep warm.
6. In a small bowl, mix remaining cheese with mayo and spread onto bread. Place under the broiler until cheese is bubbly and starts to brown. Serve along side soup.

French Onion Dip Hoagies

If making French Dip sandwiches ever intimidated you, this is the recipe that will change your mind! Super simple and OH so good. :) Recipe courtesy Rachael Ray's Weekly Menu Planner

Ingredients:
3 1/2 T EVOO
1 yellow onion, thinly sliced
Salt & pepper
4 oz. cream cheese
4 - 6" hoagie rolls, split and toasted
About 1 1/4 lb. flank steak, thinly sliced

1. In a large skillet, heat 1 1/2 T EVOO over medium heat & add onions, season with salt & pepper and cook until golden, about 10 minutes.
2. Meanwhile, toast rolls & spread with cream cheese then top with onions.
3. Remove any remaining onion from skillet & heat remaining 2 T EVOO over med-high heat. Add the steak, season with salt & pepper & cook, stirring, until barely pink, 2-3 minutes.
4. Place a layer of meat on top of onions then pour any pan juices over. Place roll tops and serve!

Mexican Fritatta

Two words - EASY and YUM! :)

Ingredients:
5 oz pork chorizo
1/2 red onion, chopped
1 red bell pepper, diced
2 Yukon Gold potatoes, diced into small cubes
6 eggs, beaten
6 oz mozzarella cheese, shredded
salt & pepper
EVOO

1. Preheat oven to 375 degrees.
2. In a nonstick skillet, heat about 1 T EVOO over medium heat then brown chorizo, breaking up as it cooks, about 5 minutes.
3. Add onion & cook until just starting soften, 3-4 minutes.
4. Add bell pepper & cook until crisp tender, about 3 minutes.
5. Remove chorizo mixture to 8x8" baking dish & set aside.
6. Heat 1-2 T EVOO in same skillet then add potatoes, salt & pepper, cooking until golden brown & fork tender.
7. Return chorizo mixture to skillet & blend everything together, then place in baking dish.
8. Blend about 2/3 cheese with eggs, pour over potatoes & mix together. Top with remaining cheese & bake about 15 minutes, until eggs are set.

KITCHEN NOTE: Chorizo can be hard to find sometimes. Try substituting a spicy smoked sausage, halved & thinly sliced or diced.