Meatloaf

Meatloaf

1.5 # ground beef
1/2 bag Pepperidge Farm stuffing mix
1 large onion, diced
8 oz. tomato sauce
1 small or 1/2 large green pepper, diced
4.5 oz. canned mushrooms, diced
1.8 t. Lawry's seasoned salt
1/2 t. garlic powder
1/2 t. savory (if you have it)
1/4 t. seasoned pepper
1 T. parsley
Form round or oval in 8x8 or 9x9 pan

Bake at 375 degree oven for 1 hour.

Glaze

1/2 c. chili sauce (or ketchup with 1/4-1/2 t. chili powder)
2 T. brown sugar
1/4 t. dry mustard
1.2 t. Kitchen Bouquet

Spread over formed meatloaf before cooking and base several times during cooking.

Korean Beef (Bulgogi) - Betty Crocker Int'l Cookbook

1 lb. Beef top sirloin steak
1/4 c. Soy sauce
3 T. Sugar
2 T. Sesame oil
1/4 t. Pepper
3 Green onions; minced
2 cloves Garlic
Cooked White Rice

Serves 4 - Calories per serving (without rice): 405

Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes.

Drain beef; stir fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef over hot cooked rice if desired.

Carmelized Brussels Sprouts

2 lbs. fresh brussels sprouts
2 T. vegetable oil
2 T. unsalted butter
salt and pepper to taste

Preheat oven to 375. Cut each sprout across the stem end and remove any dark green or blemished leaves. Cut an X in the bottom of each spout, through the thick core. If sprouts are large, cut in half. Heat a large oven-proof skillet over medium to high heat. Add oil and heat till almost smoking. Add sprouts and saute until starting to brown, about 10 minutes.

Add butter, salt and pepper and place in oven, uncovered. Roast for about 25 minutes or until they soften and carmelize. Hold in a warm place.

6 servings

7g carbs, 5.3g fat (1.8g saturated), 3g protein, 5g fiber, 44mg sodium

Latin Chicken - Slow Cooker

1 T. olive oil
3 lbs. skinless chicken thighs
salt and pepper to taste
1/4 c. loosely packed cilantro leaves
2 large sweet potatoes, cut into chunks
1 red bell pepper, cut into strips
2 (15.5 oz) cans black beans, rinsed and drained
1/2 c. chicken broth
1/4 c. loosely packed cilantro leaves
1 cup hot salsa
2 t. ground cumin
1/2 t. ground allspice
2 large cloves garlic, chopped
lime wedges, for garnish

Heat olive oil in large skillet, season chicken with salt and pepper. Sprinkle 1/4 cup cilantro over chicken, brown in the frying pan, 3-5 minutes each side.

Arrange chicken in bottom of a slow cooker. Place sweet potatoes, bell pepper and black beans on top of chicken. Mix chicken broth, 1/4 c. cilantro, salsa, cumin, allspice and garlic together in a bowl; pour into the slow cooker. Set cooker to LOW and cook for 6-8 hours, make sure sweet potatoes are soft. Garnish with lime wedges to serve.

Coconut Banana Bread with Lime Glaze

Ingredients

2 cups all-purpose flour (about 9 ounces)

• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons dark rum (optional)
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

This recipe is so good, enjoy!

Carbs: 35 g

BEST Spinach & Artichoke Dip

2 cans artichokes (in water), drained well

1 pkg frozen spinach, unchilled and drained well

1 1/4 cups mayonnaise, (real mayo)

1 1/4 cups grated Parmesan

4 oz mozzarella

4 cloves garlic

1-2 tsp cayenne pepper

Salt & pepper to taste

Juice from 1-2 lemons (seeds removed)

Preheat oven to 385 degrees. Place all ingredients into food processor (except mozzarella) and chop until fine, return to bowl and mix well. Taste for lemon, salt and pepper to your liking. Place in crock, top with mozzarella, put on lid and bake for 20-25 min. Remove lid and bake for additional 5-10 min until cheese starts to brown.

Was served with crostinis, would be good with any bread or salted bagel chips! Enjoyed at Sarah Dudgeon's / The Potter's House open studio celebration and was fantastic!

Sue T's Fantastic Sandwiches

Archer Farms tomato basil focaccia bread (or any focaccia) Green pesto Archer Farms red raspberry honey mustard Deli smoked turkey Sliced havarti cheese Thin sliced purple onion Thin sliced granny smith apples Lettuce Slice the round bread loaf in half, on bottom half spread pesto, add turkey, cheese, apples, onions, lettuce, on top half of bread spread honey mustard, place on top.