Meatloaf Muffins

On By sarafillmerIn 30 minute meal, EntreeLeave a comment

This is another great weeknight recipe because it only takes about 30 minutes from counter to table. The individual portions make it great for kids, or leftovers the next day.

  • 3 lbs ground beef or turkey
  • 2 eggs
  • 1/2 onion, diced
  • 1 cup cracker or bread crumbs
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup ketchup
  • 2 tablespoons brown sugar

Mix together all the ingredients. Spoon into muffin tins that has been sprayed with non-stick spray. Bake at 375 for 20-25 minutes. Top with your favorite bbq sauce or ketchup.

Stuffed Mushrooms

On By sarafillmerIn EntreeLeave a comment

My friend Tracie introduced me to this recipe.  It’s not something my kiddos eat, but my husband and I like it quite a bit. I call it my “fancy” recipe. Since it’s just the two of us I halve this recipe but I’ll post it in it’s entirety. Photo and recipe courtesy of allrecipes.com.

  • 5 portabello mushrooms
  • 1 lb sausage (I like half mild half spicy)
  • 3 cloves garlic, minced
  • 1 tablespoon garlic, crushed
  • 1/2 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup cream cheese, softened
  • 2 tablespoons grated Parmesan cheese

Preheat the oven to 350 degrees. Remove the stems from the mushrooms. Arrange the caps, bottoms up, on a medium baking sheet.  Chop the stems and set aside. Brown the sausage, then add the chopped mushroom stems, minced garlic, crushed garlic, cayenne, black pepper and bread crumbs.  Slowly cook and stir 507 minutes, or until the bread crumbs start to brown.  Remove from heat, allow to cool a bit while you mix together the cream cheese and parmesan.  Add it to the meat mixture, then stuff the mushroom caps.  I like to use big cookie scoop, or ice cream scoop.  Bake for 20 minutes, or until stuffing is lightly browned.

Slow Cooker Spaghetti Sauce

On By sarafillmerIn Entree, Gluten-FreeLeave a comment

For years my go-to spaghetti sauce was Prego with some ground beef and extra seasoning thrown in.  I have since gotten a little more adventurous and started making my sauce from scratch.  I really liked this recipe because while simple, it had really good flavor, and made a ton so I could freeze it for next time. Recipe and photo courtesy of damndelicious.net.

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1 lb italian sausage
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 3 14.5 oz cans diced tomatoes
  • 2 15 oz cans tomato sauce
  • 3 bay leaves
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt and pepper to taste

Heat olive oil in a large skillet over medium high heat.  Add ground beef, sausage, onion and garlic.  Cook until browned, making sure to crumble the beef and sausage.  Drain excess fat.  Place meat in the slow cooker.  Add diced tomatoes, tomato sauce, bay leaves, oregano, basil, salt, and pepper.  Cover and cook on low for 8 hours.  Stir well and serve immediately. Don’t forget to make some noodles and garlic bread!

Shells & Cheese

On By sarafillmerIn Entree, Side ItemLeave a comment

This recipe came from Pioneer Woman and was so good. It’s probably the only macaroni and cheese I enjoyed eating the second day.  Add bacon and peas to make it more a main course. Photo courtesy of The Pioneer Woman.

  • 12 oz (weight) small or medium pasta shells
  • 2 cups milk
  • 1 tablespoon butter
  • 8-10 oz  (weight) Velveeta, cut into cubes
  • 2 cups grated sharp cheddar cheese
  • 1/4 teaspoon seasoned salt
  • 1/2 teaspoon black pepper

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.

Meatball Sub Cupcakes

On By sarafillmerIn 30 minute meal, Appetizer, EntreeLeave a comment

This recipe got a “Wow!” from my husband after the first bite.  The best part is they take 10 minutes to assemble and 15 to bake, which makes them great for a busy weeknight. Recipe and photo courtesy of plainchicken.com.

  • 1 can of refrigerated crescent roll dough
  • 4 oz cream cheese, soften
  • 3/4 teaspoon italian seasoning
  • 1 cup shredded mozzarella
  • 12 1 oz meatballs
  • spaghetti sauce

Preheat oven to 375. Spray 12 regular size muffin cups with cooking spray. Set aside. Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine cream cheese, Italian seasoning and 1/2 cup mozzarella cheese. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with spaghetti sauce. Sprinkle with remaining mozzarella cheese. Bake 15 to 18 minutes, or until golden brown.

*If you grocery store carries the seamless Pillsbury dough sheet this would be great for that.

*I had 1/2 oz meatballs so I made these in mini muffin cups and they worked great. Perfect appetizers for a party.

Homemade Taco Seasoning

On By sarafillmerIn Gluten-Free, MarinadeLeave a comment

I found this taco seasoning on Pinterest. I love how simple it is, using ingredients I always have on-hand. Definitely recommend this over store-bought packets. I would recommend doubling, or even tripling the recipe. Recipe and photo courtesy of thehumbledhomemaker.com.

  • 2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • dash of cayenne

Combine all ingredients until well mixed.  Keep in a mason jar, or airtight container. The recipe as is is 3 tablespoons, or 1 equivalent packet of store bought seasoning.

Protein Balls

On By sarafillmerIn SnackLeave a comment

I saw this recipe of Trisha Yearwood’s show on Food Network.  They are great snack to grab before a workout, or for a breakfast on the go. I add chocolate protein powder to up the protein. Recipe and photo courtesy of Food Network.

  • 2 cups old fashioned oats
  • 1 cup crunchy peanut butter
  • 1 scoop protein powder
  • 1/2 cup raw honey
  • 1/2 cup mini chocolate chips
  • 1/2 cup cranberries
  • 2 tablespoons flax seed

In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, protein powder and flax seeds until fully combined. Cover and refrigerate for 30 minutes. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving.

Potato Wedges

On By sarafillmerIn Appetizer, Gluten-Free, Side ItemLeave a comment

I made these wedges for a football party we were having and they were a big hit.  I put the ranch dressing on the side because my husband doesn’t like it, but I will put the recipe here as it was when I found it on Pinterest. There are so many different topping combinations so be creative. Recipe and photo courtesy of yummy-recipezz.blogspot.com.

Fries:

  • 4-6 potatoes, cut into wedges
  • 1/4 cup olive oil
  • sea salt, black pepper, and seasoning salt

Ranch sauce:

  • 1 cup sour cream
  • 1/2 cup ranch dressing
  • 1/4 cup milk

Toppings:

  • 1 cup shredded cheddar cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup bacon bits
  • 1/4 chopped green onion (optional)

Cut potatoes into wedges.  Place on foiled, greased baking sheet.  Drizzle with olive oil and lightly toss with tongs.  Sprinkle the seasonings over the potatoes and bake at 400 for 40 min or until fork tender. In a separate bowl mix sour cream, ranch dressing and milk.  Whisk together. On a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce.  Drizzle remaining sour cream sauce on potatoes and add your desired toppings.  Place under the broiler for a few seconds to melt the cheese.

Apple Cranberry Stuffing

On By sarafillmerIn Side Item1 Comment

I made this stuffing recipe for the first time last Thanksgiving to take to my work dinner, and I liked it so much I made it again for my family celebration.  As someone who has never liked stuffing, I’m glad to have found a recipe to make every year.  Recipe and photo courtesy of sixsistersstuff.com.

  • 3/4 cup water
  • 4 tablespoons butter
  • 21 oz can Lucky Leaf Apple Cranberry Pie Filling
  • 1 6 oz box of dry stuffing mix

Combine water with butter in a large microwave safe bowl. Microwave on high until boiling (about 3 minutes).
Add your pie filling and cook for an additional 4 minutes. Remove from the microwave and stir in stuffing mix and seasoning packet. Return to the microwave and cook for 5 more minutes. Fluff with fork and serve warm.

* If you don’t have the Lucky Leaf product where you live, you can use the 21 oz can of apple pie filling and about 1/4 cup of whole berry cranberry sauce, (take away a 1/4 cup of the pie filling)

*Do not use meat flavored stuffing

Cranberry Apricot Chutney

On By sarafillmerIn Gluten-Free, Side ItemLeave a comment

I got the recipe from my brother.  It isn’t a Thanksgiving meal without this cranberry sauce on the table.  I could eat it with a spoon.  It is very simple to make, and I would recommend doubling the batch because it’ll go fast.

  • 2 cups water
  • 2 cups sugar
  • 4 cups fresh cranberries
  • 1 cup chopped dried apricots
  • 1 orange, zested

Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.