Sunday, May 17, 2009

Mini Meatloafs

I adapted this from a Kraft Magazine. They are pretty tasty and freeze well so you could easily make a double batch.

  • 2 lbs extra lean ground beef
  • 1 package (12 oz) Brownberry stuffing
  • 1 1/2 cups of water
  • 1/2 cup dairy free BBQ Sauce (I use Kroger brand usually)
  • 1/2 cup ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  1. Preheat oven to 375°F.
  2. Mix meat, stuffing mix, water and the seasoning until well blended.
  3. Press evenly into 12 medium muffin cups sprayed with cooking spray.
  4. Spread ketchup over the tops.
  5. Bake 30 min. or until meatloaves are cooked through (160°F).

Chicken Fried Rice

  • cooking spray
  • 1/2 cup scallions, chopped, green and white parts
  • 2 medium garlic cloves, minced
  • 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 2 cups cooked brown rice, regular or instant, kept hot
  • 1/2 cup frozen green peas, thawed
  • 4 tbsp low-sodium soy sauce


  1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
  2. Off heat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; saute 2 minutes. Add chicken; saute until chicken is golden brown and cooked through, about 5 minutes.
  3. Stir in cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Makes 6 servings.

French Country Casserole

I make this a lot because it is super-duper easy. It makes a double batch and I usually freeze half.

  • 1 lb kielbasa, cooked,halved lengthwise and cut into 1/4 inch slices
  • 1 (16 ounce) can kidney beans, drained and rinsed
  • 1 (15 1/2 ounce) can great northern beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can tomato sauce
  • 3 medium carrots, thinly sliced
  • 2 small onions, separated into rings
  • 1/2 cup red wine or beef broth
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  1. Saute Onion and garlic til soft.
  2. Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish.
  3. Cover and bake at 375ºF for 60 to 70 minutes or until carrots are tender.

Teriyaki Sticky Chicken


  • 4 boneless skinless chicken breasts
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons light teriyaki sauce
  • 1 teaspoon dry mustard

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard
  3. Spray and 8X8 inch baking dish with non-stick cooking spray.
  4. Place 1/2 of the sauce into the bottom of the baking dish.
  5. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce. Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened.
  6. Divide any sauce that is in the dish evenly over each piece of chicken.