Smoked Meat Loaf

Hands down one of the best meatloaf recipes we've tried.  This is not for the calorie deficit eater; this meal is packed with cheesy goodness.  We've modified it slightly to include ingredients we always have on hand, and reducing the amount of cheese/calories per serving.  Even with modifications, this is amazingly crispy on the outside, cheesy on the inside and will please the whole family.

Smoked Meat Loaf
Recipe modified from Gimme some Grilling

1 lb. ground beef

1 lb. ground sausage

1 lb. ground turkey

3 eggs

2/3 c. yellow onion, chopped small 

3/4 c. Panko bread crumbs

1 1/2  tsp. seasoned salt

1 1/2 tsp. garlic powder

3/4 tsp. ground black pepper

2 c. shredded cheese of choice

Combine all ingredients in a large mixing bowl.  Shape into 2 large loaves.

Smoke at 325 degrees until internal temperature reaches 165, about 1 1/2 hours.

Remove from smoker and allow to rest for 5 minutes.  

Slice and serve.

Creamy Chicken Pesto Pasta with Veggies

This dish seems to be making its way back to my dinner table month after month.  Quick to throw together will great taste, and will feed a crowd.

Creamy Chicken Pesto Pasta with Veggies

Recipe modified from Picky Palate

2 Tbsp. extra virgin olive oil

2-3 c. cooked cubed chicken or turkey

1 lb. mini bowtie pasta

1 small onion, chopped

1 red bell pepper, chopped

2 Tbsp. minced garlic

4 c. broccoli florets

15oz. can Great Northern beans

15oz. can chicken broth

1 c. heavy whipping cream

1/2 c. basil pesto

1/2 c. grated Parmesan cheese

1 c. cooked, crumbled bacon pieces

Cook pasta according to package directions.

Meanwhile, saute onion, bell pepper and garlic in oil until tender.

Stir in chicken, broccoli, beans, broth, cream, pesto and cheese.

Stir until well combined and reduce heat to low.

Drain pasta and add to pot.

Stir in bacon and serve.

Cob Salad / Wraps

This quick weeknight meal doesn't really require a "recipe".  Just grab some fresh veg, cheese, leftover meat and throw it all on some lettuce or in a wrap.  Serve with your favorite dressing and you are good to go!

Cobb Salad Wraps

Any combination of the following:

Tomatoes

Avocado

Cucumbers

Bell Pepper

Hard Boiled Eggs

Green Onions

Bacon

Chicken/Turkey/Beef

Shredded or Cubed Cheese

Onions

Serve over lettuce or in a wrap with your favorite dressing.

Chicken Parmesan Meatloaf

We are not big meatloaf-ers at our place, but I tend to make one once a year or so.  This was a surprising mix up from the average, and I dare say it is probably the best meatloaf I've had.  Ever.

Meant to replicate the taste of chicken parmesan, this quick and easy dish comes together quickly and has great flavor.  Plus it makes a great freezer meal.

Chicken Parmesan Meatloaf

Recipe and Photo from What's Cookin' Chicago?

1 lb ground chicken or turkey
1 egg
1/4 c. breadcrumbs
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
2 cloves garlic, minced
1 small onion, grated
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
1/2 c. spaghetti sauce
1/2 c. shredded Italian cheese blend
minced parsley for garnish

Combine the chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, slat, pepper and parmesan in a large bowl.
Blend with a fork or your fingers, but try not to over-mix.
Form into a loaf shape and place in a greased loaf pan.
Pour the pasta sauce over the top.
Bake at 350 for 40-45 minutes, or until cooked thoroughly.
Remove from oven and sprinkle with Italian cheese blend.
Return to oven and bake until cheese is melted.
Allow to rest for 5-10 minutes before serving.
Garnish with parsley if desired.


* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a foil lined loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and cook according to above instructions, adding cheese when cooked.

Petite Lasagna's

These are perfectly delicious and fun to eat.  Very filling with lots of flavor - just without all the work of your regular lasagna.

Petite Lasagna's

Recipe modified from Can you stay for Dinner?

12 oz. ground turkey (or beef)

salt and pepper to taste

1/2 c. onion, chopped

2 gloves garlic

1 can tomatoes

3 tsp. oregano

1/2 tsp. basil

1 1/2 c. pepperjack cheese, grated

1 c. mozzarella cheese, grated

1 scallion, chopped

won ton wrappers

Brown turkey and onion in skillet until turkey is cooked through and onion is transulcent.

Add salt, pepper, garlic, oregano, basil and tomatoes - heat through.

In a separate bowl, combine grated cheese and scallion.

Meanwhile, cut 6 wonton wrappers in half, horizontally.

Press one wrapper into 12 sprayed muffin cups.

Divide half of the cheese/scallion mixture among the 12 cups.

Top with half of the turkey/tomato mixture.

Take 3 wontons and cut them into 4 quarters.

Place one squares in each cup over the turkey mixture.

Divide remaining turkey/tomato mixture over the wontons.

Sprinkle remaining cheese/scallion mixture on top of the sauce.

Bake at 375 for 10 minutes.

Cool slightly before removing.

** If Freezing:

Assemble mini lasagnas and place muffin tin in freezer until frozen all the way through.

Remove from tin and place lasagnas in a freezer bag.

Increase cooking time by 5 minutes when frozen.

Pot Pie

Did you make my Sunday Roast Dinner this weekend?  If so, here is a good idea for using up that extra meat.

Yum!

Pot Pie
1 lb. beef (or chicken, turkey, etc.)
4 Tbsp. butter
2 potatoes, cooked and cubed
2 carrots, diced
1/2 onion, diced
1 c. peas
1/4 Tbsp. flour
2 c. cubed cooked chicken/steak/roast
1 can chicken or beef broth (depending on meat of choice)
salt and pepper to taste
1 tsp. thyme

Melt butter in large skillet.
Add carrots and onions and cook until onions are tender.
Add potatoes and mix.
Sprinkle flour over vegetables, and stir to coat.
Continue cooking, about 5 minutes.
Pour broth into pan and stir continually, until thickened.
Season with salt, pepper and thyme.
Add cubed meat and peas.
Pour into prepared pie crust.
Top with crust.
Pinch off border, and poke several holes in the top with a fork.
Bake at 425 for 35-40 minutes.

Pie Crust
(Makes 2 double crust pies)
Recipe from Lyn Denna

3 c. flour
1 tsp. salt
1 1/2 c. shortening
1 egg, beaten
2 Tbsp. lemon juice
up to 3 Tbsp. water

Mix flour and salt.
Cut in shortening until well blended.
Add the egg and lemon juice, and enough water to make soft dough.


If you are feeding loads of people, or you are just afraid of making an actual 'pie', you can always pour the meat contents into a casserole dish, and top it off with the pie crust.  Way easier, without sacrificing flavor.

** If freezing this meal:
Let meat mixture cool to room temperature before placing in prepared pie shell.
Top with dough, pinch off the edges, and poke holes in the top.
Freeze for up to 3 months.

Ham and Cheddar Loaf

I usually never make anything for lunch.

It mostly consists of leftovers.

Every once and a while however,

I will make my favorite lunch item:

The Ham and Cheddar Loaf

Ham and Cheddar Loaf

1 pre-made pizza crust or bread dough (I always make my own)

1 c. shredded cheddar cheese

9oz. ham (or turkey, or whatever you have)

1 Tbsp. grated parmesan cheese

Roll dough into a 12x8" rectangle.

Top dough evenly with ham, overlapping slices slightly and leaving a 1/2" border around all sides.

Spread cheddar cheese evenly over ham.

Starting at one of the long sides of dough, fold one third of the dough over filling, then repeat with other long side of dough.

Firmly pinch ends of dough together to seal.

Place, sen-side down, on a lightly greased baking sheet.

Cut diagonal slits on the top of dough. 

Spray dough with Pam or brush with a beaten egg.

Sprinkle with Parmesan cheese.

Bake at 350 for 35-40 minutes (for pizza dough), or

Bake at 350 for 20-25 minutes (for bread dough).

Cool 10 minutes and cut.

Chaz Wraps

In High School I would always go to Gandolpho's and get the Chaz Bagel.
Turkey, avocado and Swiss cheese... amazing.

This is my reinvention...

Chaz Wraps

2 tortillas or wraps of choice

1 avocado

10 thin slices turkey

4 slices Swiss (or provolone) cheese

salt and pepper to taste

honey mustard sauce

Warm turkey slices in skillet until lightly browned on both sides.

Layer turkey on each wrap and top with cheese.

Thinly slice the avocado and layer on top of cheese.

Sprinkle with salt and pepper.

Serve with honey mustard sauce for dipping.

Makes 2 Wraps.

7-Up Soy Sauce Marinade

This is one of my favorite poultry marinades!

It is most commonly used with turkey breast, but tastes equally delicious with chicken!

Always moist and so, so good!

7-UP Soy Sauce Marinade

Recipe from Mary Denna

8 chicken breasts

1/2 c. 7-Up

2 Tbsp. olive oil

1/4 c. soy sauce

1/8 tsp. hourseradish

pinch garlic salt

Combine all ingredients and add chicken.

Marinate for at least 4 hours, or overnight.

Grill and enjoy!

Meatball Subs

I am not a huge sandwich fan, but this was sooo good!  Definately a keeper!  (These also work very well for your plain old spaghetti and meatball dinner).

 Meatball Subs
1 - 1 1/2 lbs. ground beef, chicken or turkey (I used turkey)
1 large egg
1 tsp. dried onions
1 c. Italian breadcrumbs
4 cloves garlic
1/2 tsp. red pepper
2 tsp. worchestershire sauce
2 tsp. dried parsley
1/4 c. parmesan cheese
salt and pepper to taste

Spray a cookie sheet with Pam.
Mix all ingredients with your hands until well blended. 
Form into 12-16 meatballs, and place on cookie sheet.
Bake at 450 for 12 minutes.

Meanwhile, prepare the sauce and the carmelized onions:
- you could obviously just use prpared marinara sauce if you wish... and omit the carmelized onions if you aren't an onion lover like me, but I think they make such a wonderful addition!

1 onion, sliced thin
2 Tbsp. olive oil
salt and pepper
Heat oil in skillet over medium heat.  Add onions and salt and pepper.  Stir to coat evenly.  Cook on medium-low heat, stirring occassionally, until unders are tender and carmelized.

For the sauce:
2 Tbsp. olive oil
1/2 tsp. red pepper
4 cloves garlic
2 tsp. dried parsley
1/2 tsp. dried oregano
1 28oz. can crushed tomatoes
1 14oz. can chunky tomatoes
salt and pepper to taste

Heat olive oil over medium heat.  Add garlic, herbs and red pepper.  Let sit for 30 seconds.
Add tomatoes, salt and pepper.
Simmer until meatballs are removed from oven.
Combine meatballs and sauce, covering completely.

Brown subs under broiler.
Place meatballs and sauce in subs over carmelized onions. 
(If you don't have subs: I've used french bread, hamburger buns, and plain old white bread... whatever you have is great).
Top with mozzarella cheese.

Place under broiler until cheese melts and browns slightly.

Turkey and Artichoke Stuffed Shells

TURKEY AND ARTICHOKE STUFFED SHELLS
Recipe by Giada De Laurentiis

12 oz. box jumbo pasta shells
3 Tbsp. extra-virgin olive oil
½ large yellow onion, chopped
3 cloves garlic, chopped
1 lb. ground turkey
8-10oz. canned artichokes, cut up
15 oz. ricotta cheese
¾ c. chopped fresh basil
¾ c. grated parmesan
2 eggs, lightly beaten
2 Tbsp. chopped parsley
1 ½ c. grated mozzarella
5 c. Arrabbiata Sauce (or marinara)
salt and pepper to taste

Cook pasta al dente, 4-5 minutes. Drain.
In skillet heat oil. Cook onions and garlic 3 minutes, add turkey, salt and pepper, and cook until meat is cooked through. Add artichoke hearts and stir. Remove from heat and cool.
Combine cooled turkey mixture with ricotta, parmesan, eggs, basil, parsley and salt and pepper. Stir to combine. Stuff shells. Place stuffed shells in baking dish lined with sauce. Spread remaining sauce on top. Top with mozzarella. Bake at 400 for 20 minutes.