recipes – Page 7 – My World (and recipes too)

Easy Chicken Enchiladas

One of my favorite recipes for feeding a crowd is enchiladas. They are simple, inexpensive, easy to make and they’re delicious. I have made them so many times I don’t even follow a recipe any more. These things are so forgiving, you can put anything in them. They are great to make when you want to make space in the fridge, which is how these happened. I had some onions and peppers I needed to use, so poof: enchiladas!

One of my favorite gifts to give are gifts of food. So we make a bunch of pans of these at least once per month and deliver them to friends and neighbors door-to-door. So fun and ALWAYS appreciated!

These started by sauteing some onion & red pepper. I always season with S&P, cumin, and that mexican spice mix we all have!

Next I season my chicken tenders with S&P, cumin, smoky paprika, garlic, and chili powder, then cook it in my cast iron pan.

Shred the cooked chicken with two forks.

Add the chicken to the onions, pour in a can or two of prepared enchilada sauce & a can of drained black beans (because black beans are high in fiber and we love them!) Sometimes I sneak in some fresh spinach or kale. It’s still delicious!

Don’t forget the shredded cheddar cheese and some adobo sauce for some heat.

Coat the bottom of the pan with sauce and then fill it up!

Serve with fresh cilantro, sour cream, avocado slices and whatever else your heart desires!

Enjoy!

Roasted Butternut Squash Soup

Okay I have had a day to feel better about all of the hatred I observed on my Facebook feed Sunday, so I will go back to my original idea of posting about one of my favorite fall soup recipes: Roasted Butternut Squash soup. I can’t think of anything that is easier, more delicious, festive and comforting than this soup.

I was inspired to make it after having spent the weekend reflecting on my favorite things about Fall for another blog I participate in.

Veggie’s all cut up, drizzled in Olive oil and tossed in salt & pepper. Easy Peezy.

After sauteing the onion, I added my stock and other seasonings.

When the vegetable are ready, I add them to the stock and simmer for about 5 minutes.

Add the cream, stir and taste. Here is where you might add additional seasoning.

Puree using an immersion blender, a regular blender or a food processor. Return to pot, I topped with smoky paprika for color, but you could use anything you like-even chopped herbs.

Bobbe’s Roasted Butternut Squash Soup

Ingredients

1 largish butternut squash peeled and cut into chunks

4-5 medium carrots peeled and cut into chunks

1 medium onion chopped

(1) 32oz box of vegetable stock

(1) 15 oz can of chicken stock

¾ c. cream (you can sub Half & Half or leave it out if you don’t do dairy)

3-4 TBSP olive oil

1 TBSP Smoked Paprika

1 TBSP cumin

1 TBSP hot sauce (optional) We like Sriracha.

S & P to taste

Directions:

Preheat oven to 400

Assemble carrots and squash on a sheet tray, drizzle with olive oil, S&P

Roast 30-40 minutes or until you see they are browning just a bit.

Meanwhile saute your onions until translucent in a Dutch oven (I use 1-2 TBSP real butter but you can do it in olive oil too) Remember to salt & pepper your onions.

Add stocks and seasonings to onions. Simmer on low while waiting for veggies to roast.

Add Roasted vegetables to the pot

Add cream & stir.

Lastly, puree the soup using an immersion blender. (If you don’t have an immersion blender, puree using a blender or your food processor.

We like to serve this topped with sour cream, chives, bacon, hot sauce, even shavings of Parmesan cheese; whatever you really like will work, even garlic croutons!

Low & Slow Scrambled Eggs & a Breakfast Burrito!

Recently I was watching the Food Channel, (because as I’ve told you, I am obsessed with food and learning about food). I watched a Master Chef talk about the proper method of scrambling eggs. The way he did it resulted in the creamiest looking eggs, I’d ever seen. The very next morning I tried his method and I haven’t looked back since. I can now say with certainty, that I simply ADORE scrambled eggs!

Growing up I was most certainly NEVER an egg fan. The only way my mother could get me to choke even half of one down was to scramble them with more cheddar cheese than egg, which resulted in a greasy pile of orange stuff. (Bring on the cheesy grease pile!) I would then slather it on toast and gobble it up.

Fast forward to adulthood. Eggs are supposed to be the perfect food, especially if like me, you are on a weight loss program. Thought I have tried them every conceivable way -and I have tried with all that I am- I still haven’t been able to really like them. I can force down a deviled egg, eat a fried or poached egg on toast and once I even baked eggs inside of avocados; but I still won’t say I am a fan…UNTIL now.

His method involved using a regular pot instead of a frying pan. You crack your eggs into a bowl and add 1 Tbsp sour cream and whisk until frothy. Placing the pot on low heat, add 1-2 Tbsps butter (depending on how many eggs you are making). Once the butter has melted, add the eggs and wait a few minutes for the first sign of curds forming. Once this happens, you whisk continuously until the eggs set up. (My mouth is actually watering while typing this. Seriously. Who would have thought! )

Here is what the whole shebang looks like:

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Once you have your delicious eggs made, you can gobble them up OR go the extra mile and make a breakfast burrito! This is fast becoming a Sunday tradition for Charlie and me. We love these things!

Assemble the ingredients:

We like flour tortillas (burrito sized) but you can certainly use corn or whole wheat or even the gluten free variety. I usually microwave each one about 15 seconds before trying to roll them. It makes them more pliable. Then just pile up what you like. I put the eggs on the bottom of mine, but you don’t have to. Here we have eggs, sauteed peppers, onions and corn with raw chopped onion, fresh cilantro, avocado and a dash of pico de gallo. (I think the raw onion and pico add a great texture. (I love a little bit of bite to things.) Then you just roll them up.

Once rolled, I put ours into a medium-high cast iron skillet coated with coconut oil spray seam-side down. Not only does this seal them up, the little bit of crust adds great flavor and it helps the burrito to stand up to being cut in half.

All that remains is to remember that you eat with your eyes first, so make a pretty plate!

¡Comiendo feliz! Delicioso!

(Happy Eating! Delicious!)

Breakfast Burritos Recipe (serves 4)

Ingredients:

Flour tortillas (4) 8″ or large
6 large eggs
1.5 Tbsp sour cream (or Mexican crema)
2 Tbsp butter
1 avocado sliced
1 c sauteed vegetables (whatever you like – we used onion, green pepper, red pepper & jalapeno here-sometimes we include spinach or kale)
1/2 c. chopped raw onion
1/2 c. fresh pico de gallo
1/2 c. fresh chopped cilantro
4 Tbsp Sriracha (optional)

Directions:

Read above!
Scramble eggs
Saute vegetables (whatever you like)
Warm tortillas in the microwave 20-30 seconds)
Spoon 1/4 eggs onto the bottom third of tortilla (see above)
Spoon 1/4 sauteed vegetables over the eggs
Add cilantro, avocado, onion and pico (plus Sriracha if you are so inclined)
Fold the two sides in and roll the burrito
Spray a cast iron skillet or frying pan with coconut or vegetable oil
Heat to medium high
Sear burritos on all sides (1-2 minutes)
Assemble a pretty plate! (That’s an order!)

These can be wrapped in plastic, then wrapped in foil and placed in a zip lock freezer bag for later. To re-heat, just unwrap one, place on a microwave safe plate, cover with a paper towel and microwave 30 seconds, then turn over, 30 seconds more, etc…until heated through.

Viva!

Food creations. Cilantro Lime Chicken Burgers. Delicious!

Getting creative with ingredients in the fridge.

The other day Charlie was out shopping and came home with two enormous pork chops he’d found on sale. Then he remembered that we were making pork tenderloin that night for church supper. I suggested we freeze the chops for later use, but he said he might grill them over the weekend so we left them alone.

That was one week ago.

Of course time got away from us and last night when I pulled them out for dinner, they smelled disgusting -so into the trash they went. Lesson learned. (Next time, put the meat in the freezer.)

This is the kind of thing that usually lends itself well to creativity, because at this point, it’s too late to defrost something else. I knew we had some ground chicken in the fridge. Don’t ask me why I bought it or why I didn’t freeze it. It was just one of those purchases that was absent-minded. Charlie questioned me about three times as to to why in the world I would want ground-chicken. I dunno. It was cheap and it’s lower in fat than ground turkey.

So what to do with this mysterious ground chicken? (Okay it’s not mysterious, but it sounded good.) One of my favorite apps lately is my Yummly app. I opened it, typed, “ground chicken” into it and poof, recipes started appearing. We happened to have tons of cilantro and loads of limes around so I settled on cilantro lime chicken burgers. Of course, I tweaked the recipe to suit my own tastes.

I am here to tell you this is a keeper. Those burgers were not only delicious and tangy, but they stayed moist. You wouldn’t imagine something as mundane as ground chicken would be tasty but it was and so, we will be repeating this again in the future.

One other thing: Ground chicken runs about $3.99 per pound. Cilantro is always in season and can be found for $.99 a bunch. Limes are equally as inexpensive. This is all to say if you are on a budget and also happen to be counting calories and fat grams, this meal was awesome. If you are solo, you can eat one and freeze the other three for easy microwave lunches!

Yes, I know this is unlike any of my usual posts! I’m switching gears a bit for a change and everyone should know by now that I am obsessed with food!

cilantro lime burger

Cilantro Lime Chicken Burgers

Ingredients:

1 lb ground chicken
1/2 cup cilantro (I used way more because we love it.)
1 Tbsp soy sauce
1 Tbsp minced garlic (I used granulated garlic-about 2 tsp)
Zest of two limes
Juice of two limes
Salt & Pepper to taste.

Directions:

Mix it all together and form 4 patties.
Heat a cast iron skillet (I use a cast iron grill pan) to medium high.
I use olive oil and butter to coat. (@2 Tbsp olive oil, 1 Tbsp butter)
4 to 5 minutes each side.

To make this super healthy we serve these with Ezekiel Muffins (found in the freezer section of the health foods section of your grocery store) and we dress them with either spinach or kale leaves, red onion, mustard an tomatoes. Occasionally we slice up an avocado, too. Pairs wonderfully with roasted zucchini & yellow squash.

Cleanse Day 2, Update

The magic number is six. Six times last night my sleep was interrupted because I had to get up to use the rest room. You would think I would be upset about this. Instead, it’s the exact opposite. It makes me happy.

This is of course, the by-product of the first day of the two-week cleanse. It means to me that my liver is working on cleansing the rest of the body and it’s a nice sign that things are on the right track.

Even though my sleep was interrupted quite a bit, this morning I am feeling more rested than yesterday morning. Better than this, I feel more determined than ever to carry on. I know it’s just the second day, but I choose to take the good feelings as they come. BTW, I took my “Day 2 selfie” and I can all ready see a very slight difference. (I’ll post those in two weeks.) Joy, Joy, Joy!

Yesterday I planned what to make for dinner well before I got home. I planned what I would do to reward myself for not having a cocktail and for eating a sensible dinner. On the way home from work we stopped at an organic market and I bought myself some bath salts. Last night when dinner was finished, I excused myself to go and take a well-deserved, relaxing, glorious soak. I have always been a bath girl, so treating myself to something special was just the little treat I needed. Once I had my PJ’s on, the feeling that I was missing out on a glass of wine just wasn’t there.

I told Charlie this morning that I wished I’d bought more than one variety of bath salts, so I would have them tonight when I get home. Tonight will be one of the hardest nights to get through.

Why?

On Wednesday nights, my husband and I work together to produce a Fellowship meal for about 100-150 people who are members of the church where I work part-time. Every week we plan the menu, shop for the food, prepare the meal and drinks, help to serve it and help to clear it away when it’s over. It is an arduous task but I love it, which is why we do it.

Each week I get to work shortly after nine am and do my regular work. (I do the finances of the church.) At 1:15, I change clothes and head into the kitchen where we have until 5:00 to prepare the meal and set up for dinner service. We start serving at promptly 5:15. Like I said, it is NOT an easy job by any means. The pay-off for me is seeing people enjoy something I’ve made. It’s in knowing I worked very hard in the service of others and knowing I’ve given it all of me…and I do. My husband and I joke that, “It is ALWAYS Wednesday!” in our lives. Some weeks it seems to be so.

At some point every single Wednesday between the hours of 5:00 and 6:30 my brain starts to tell me I’ve earned the right to go home, put my feet up and have a few cocktails and usually, this is exactly what I do. (The last thing in the world I want to do is go home and eat dinner after I’ve just spent hours in the kitchen.)

Tonight will be a challenge and I admit to feeling a wee tinge of anxiety. The plan, however, is to force myself to eat dinner before leaving church so I will be full and will not want anything else. Writing this blog helps me to stay accountable too, because I hate to fail and I hate to lie. I don’t want to have to come back here and report that I cheated. I refuse!

Back to last night: For dinner this week, we decided to try to consume mostly fish and fresh vegetables. Last night’s fare was salmon that we picked up on the way home, coconut rice, mango salsa and freshly steamed broccoli.

I was shocked that I enjoyed the rice because I am not a fan of coconut, but it was lovely. (Recipe is below).

I will check back tomorrow to report on how I did this evening. Pray for me.

Coconut Rice

This was Charlie’s plate last night. Mine is above. I’m not that fancy.

Ingredients:

1 1/2 cups Jasmine Rice

1 1/2 cups Coconut Water

1 cup unsweetened Coconut Milk

1/2 Teaspoon Salt (I used a little more)

3/4 Teaspoon White pepper

Directions:

Rinse and drain the rice in cold water. Place in a saucepan with the coconut water, coconut milk, and salt & pepper. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.

Ideas:

When I make this again, I will tweak it and add herbs and zest depending on what I am making. Last night I was wishing I’d put some lime zest in it, but it was still really light and delicious!

Day 5 Progress Report. God Sees.

As I reflect back on the week, I am reminded of what I have always known: when I suit up and show up and do the work with God in front, miracles happen. God isn’t just for the big stuff, He’s here for us for all things and He responds in all sorts of wonderful ways.

i-can-do-it

Amazing grace, I made it to Friday! Wednesday and Thursday were really hard days for me, but I had armed myself with my “plan-ahead” weapons, so I made it!

To recap: Monday I began a two-week jump-start project which I am calling, “return-to-me”. For two weeks I am working on rehabbing my tired body, mind and spirit. For me this means more prayer, replacing breakfast and lunch with protein shakes, eating a healthy dinner, limiting alcohol and writing (because it feeds my spirit.)

I knew Wednesday and Thursday would be trigger days for me because they are the most stressful of each week. Wednesdays my hubs and I work until 1:00 PM and then we head into the kitchen of a local church, where we create, serve and clean up after their Fellowship Meal. Usually this meal serves about 100 people, but sometimes it can rise to 150. This week we served pork tenderloin.

So you get the idea, it’s laborious, but glorious. I always go home smiling when the people are full and they’ve loved the meal. (In case you are curious, the sides were wild rice and a veggie medley of carrots, broccoli and cauliflower with a three bean salad or coleslaw plus cake and brownies for dessert.) We aren’t playin’!

My Thursday afternoons from 1 until 4:30 are spent with my aging parents. While I am so grateful both of my parents are still here on earth for me to visit, it can be hard at times. (This is a story for another blog, though.) I usually arrive home emotionally drained in some form or fashion.

The problem for me on both of these days is that we have fallen into the habit of evening cocktails on these nights. Everything is so stressful, it’s a nice feeling to get home, change clothes, flop in our favorite chairs and sip on whatever it is that we’ve decided upon for that night-sometimes it’s wine; sometimes it’s vodka; sometimes other things. The bottom line is, this is what we’ve done for years, so it’s a habit that we equate with “reward”.

I knew this would be an issue at the beginning of the week so I intentionally prepared for it. Wednesday morning I woke to my usual prayers for strength and perseverance, then I wrote in my prayer journal. I planned to eat a meal at church just before going home so I would be full. Even with all of this, the drive home a battle raged inside my mind.

“Just one won’t hurt.”, said my ego.

“You made a commitment! And you’ve prayed to God, too! If you do this, it’s like you are quitting on God, ya know. You have to give Him a chance to work.”, said my heart.

“Drat! Blasted Heart! But still, you don’t have to do this all at once, ya know.”, said Ego.

“If not now, when? I’ve prayed over this and over it. God will help me fight you when I get home, now shut up.”, said Heart.

“Still”, Heart thought silently, “What if I fail yet again? Why can’t I just do this?”.

When we arrived home, I went straight upstairs opting for a long, hot bath, which has always been a source of comfort. While I was in there I prayed again for strength and I thought about just what I was asking for and why. (Aren’t I worthy of having the life I was intended to have? I am. It’s up to me to do the work in order to get back there. I’ve let things go for TOO long-taking care of everyone else. It’s time for ME. If not now, WHEN?)

So I went downstairs, had a banana, flopped on the couch and turned on a comedy show. Later, I went to bed happily thanking God for seeing me through the day.

Last night, having battled through Wednesday night, I knew what to expect out of that darned ego-talk. Even though I was prepared the same as the night before and EVEN though I knew Friday was slated to be “cheat night”, as far as dinner and cocktails are concerned, it was still THE hardest time I’ve had. I went to my parents per usual, then stopped at the grocery on the way home (my happy place) in order to select something I’d like to cook for dinner. (This is my way of tweaking the usual routine.) I even went so far as to go to a market I do not frequent. I selected some nice filets, fresh asparagus and I planned on serving the last of the fresh squash I’d made nights before. I even bought two tiny cheesecakes as a treat. Then, I stopped at Redbox and rented a funny movie as a non-food, non-alcoholic activity.

Still, when I arrived home the temptation to throw it all out the window, met me right at the front door. Blasted demon ego!

“Look, you made it past Wednesday! Isn’t THAT enough? You are stressed and sad. You can make up for this later. Next week you can tackle Thursday over! Have a drink. If it makes you feel better, you can skip dinner!”, Ego quipped as if it were nothing.

This time my heart was silent. Instead, I thought of what I’d written in my journals to God. I thought about what I really want. I thought about why I started this in the first place. I thought of starting over and over and over again, never making it over the hump.

“Darn it. This is ridiculous. I am worth MORE than sitting on the stupid couch with a stupid cocktail.”, said Heart.

Just then, I remembered I’d ordered a special herbal bath potion to soak in. Walking to the mailbox I told myself if it was there, I’d use that as my reward. It was.

Determined, I went back into the house, made a nice salad, and sat down and ate it so I would not be hungry while I prepared dinner. After dinner, I headed up the stairs and took a glorious, “I DID IT” soak!

And so here I am today. It’s Friday. (Tonight, I get to have wine and homemade pizza and it doesn’t even feel important any more.)

As I reflect back on the work-week, I am reminded of what I have always known: when I suit up and show up and do the work with God in front, miracles happen. God isn’t just for the big stuff, He’s here for us for all things and He responds in all sorts of wonderful ways. There is something to be said for journaling thoughts, hopes, dreams, prayers etc. to God. (I think it cements things in the heart more securely.) Is it necessary to do so in order to communicate with God? Absolutely not. (In fact, I’m sure there are some people out there who will be offended that this is one of the ways I choose to be connected. Oh well.)

Having said all of this, I am fully aware that after tonight, I still have to go through Saturday and Sunday in order to truly say I had a successful week. (This is a Holiday weekend so I know it will be a little harder.) These days I really am trying to keep focused on the day at hand. While I do plan ahead,the object is to keep my emotions and my determination centered on “one-day-at-a-time”.

So color me grateful. I know God sees me and I like to think He’s happy with my tiny bit of progress. I am feeling joyful beyond measure! The bonus factor that I knew when I began this is that I’m feeling closer to God than before. Lest you think all I do is pray about getting through these two weeks, among other things, I also pray that my relationship with all things spiritual, especially God, continue to strengthen. It’s working.

NOTE: Although I missed a couple of days blogging, I am still here, and I am not going anywhere. Admittedly, this is a lot of harder to do than my blogs of days-gone-by where I had a set routine and outline to follow each day. I WILL persist!

****************

So you have a visual, here is a photo of the tiny journal I keep in my purse. I pull it out and write in it whenever and I have something on my heart. (The first page I always use for my favorite verses.) When I get home later, I’ll photograph the book I use there. It’s similar but large. The one below is about five 1/2 inches by 3 and 3/4″. It fits perfectly inside my purse.

FullSizeRender (1) FullSizeRender (2)

BTW, if I talk about food, I will always leave the recipe here:

Roasted Pork Tenderloin

Ingredients:

(2) 1/2 lb Tenderloins (1 package of tenderloin has two 1/2 lb tenderloins inside)
4 tablespoons
4 tablespoons extra virgin olive oil
Any seasoning blend you like. I used a prepared one that had garlic, lemon, oregano, chili pepper etc.) You can even use prepared rubs OR just make your own with whatever you like–you want enough to coat the Tenderloin all over.
1/2 c. honey
1/4 c. brown sugar
1 c. balsamic vinegar
Fresh ground pepper (to taste)
Kosher salt (to taste)

Directions:

Preheat oven to 400 degrees
On a baking sheet, sprinkle each tenderloin with the balsamic vinegar. Rub it into all sides.
Drizzle olive oil and rub into all sides.
Coat with your seasonings (or prepared rub)
Let the pork sit for up to 20 minutes prior to cooking.
Roast in hot oven for 20 minutes. If it still gives a lot to the touch, flip it and let it go for 6-8 minutes.

Meanwhile:

While the pork is cooking, to a sauce pan add the following:

1 c. balsamic vinegar
1/4 c. brown sugar
1/2 c. honey

Bring to a boil, then reduce to simmer. Let the sauce reduce by half until it will coat a spoon. When your pork comes out, drizzle it over the top prior to serving.

Grateful Heart stays the course.

happy-heart

Good grief, it takes so little these days to truly MAKE my day. Yesterday I posted the second little blog I’ve done in years. It was with a bit of trepidation, because I am such a perfectionist! (I have a hard time showing anything that I do not deem to be my personal best.) I did it though, because I am attempting to challenge myself in new ways; ONE of which is to relax my standards a bit. (Who am I kidding, that’s really never going to happen the way it sounds! ha ha) It’s probably better to say I am currently challenging myself in all sorts of new, uncomfortable ways.

Anyway, before I hit that “publish” button, I held a silent pep-rally for myself.

“It doesn’t matter-no one is going to see this anyway. It’s just practice. You can share the links later when you are back in the saddle, etc.”.

Soon after I hit that button, I left my home office determined not to think about it again; just happy I could cross, “write something” off my list.

Then last night something happened. I started getting email notifications that people were subscribing to and liking this blog. I nearly cried. It’s such a small thing, but truly, I am so grateful. It’s the little things that count, right? ♥

So with this tiny boost to my heart, I was able to get through last night without veering from my current eating plan. (Protein shake for breakfast; chalky protein shake for lunch; sensible dinner.) Instead of my planned menu, I made perhaps the best meatloaf I’ve ever made in my life (recipe below), steamed broccoli and regular baked potatoes. The plan had been to make naked burgers and sweet potatoes, but I wasn’t feeling it. (Also, long about four PM, I was starting to have food fantasies, so I made a salad of romaine, tomato, artichoke, onion and light Caesar dressing. It hit the spot.)

(Did I fail to mention I’m a foodie? I probably should have said something. Soon you’ll be seeing photos of my creations!

Tonight is the biggest challenge of the week. Wednesdays are always hard as my hubs and I cook the Fellowship meal for a hundred church people each week. (Of course today, I FORGOT to pack my lunchtime caulk – I mean shake- but that’s not the real challenge.) Wednesday’s we get into the kitchen around 1PM. Dinner is served promptly at 5:15, so it’s a lot of running around in between. (Did I mention it’s four thousand degrees in the kitchen right now?) The challenge comes when we hit the door at home and it’s almost 7PM and we’re tired. The last thing I want to do is eat, but we’re so wired from working, we don’t want to just lie down either. So what do we do? Usually Wednesday night we have a well-deserved, delicious celebratory cocktail. Not tonight. I made a vow to stick to this program for 2 weeks, so no imbibing for me this evening.

How will I manage? Determination, dedication and prayer and lots of it. This morning before I got out of bed, I had my morning convo with Jesus. Later, when I went downstairs, I got out my prayer journal and wrote for a while. It’s making a huge difference. There is something to be said about keeping prayer in the forefront of your heart. There is something to be said about keeping a journal just for prayers and intentions. For me it feels as though it’s written on my heart as well as in that journal and it helps me STICK to the PLAN!

Tomorrow I will start to include photos of the things I’m talking about in the hopes that you are currently in the midst of a challenge, you might think about the things that are working for me and give them a try! (I even keep the cutest mini journal in my purse for times when I feel I need a boost. Yes, I do jot down notes and prayers to God there. You’d be surprised at how often the answers come in all sorts of ways.)

OH and…ALSO tomorrow, I have to share the coolest thing EVER…one of my new favorite things…a piece of art that someone rescued from a dumpster for me! (perks of working part-time for a church!) Stay tuned!!

If you are following me, THANK YOU! You make my heart smile! If you have a blog, I will be visiting soon!

Best little Meatloaf Ever

meatloaf

Ingredients:

1 lb ground beef (we had a grass-fed 80/20 on hand so that’s what I used)
1/2 cup tomato sauce (I had organic pizza sauce on hand so I used that)
1/2 minced onion
1/4 grated Parmesan
1 egg beaten
3/4 c. steel cut oats
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon Italian seasoning
Dash or two organic ketchup for the top (optional)

Directions:

Preheat oven to 350 degrees
Combine all ingredients (except the optional ketchup).
Press into a 8″ x 4″ loaf pan, top with a slathering of organic ketchup if you so desire.
Bake 45 minutes.

This recipe will serve 4 – 6 people depending on how large you like your slices. Since it’s just my hubs and I, he will have leftovers for a couple of lunches!

PS-I adapted this recipe from one I found on the Internet.

Category: recipes

Easy Chicken Enchiladas

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Roasted Butternut Squash Soup

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Food creations. Cilantro Lime Chicken Burgers. Delicious!

Cilantro Lime Chicken Burgers

Ingredients:

Directions:

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Cleanse Day 2, Update

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Day 5 Progress Report. God Sees.

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Grateful Heart stays the course.

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Cilantro Lime Chicken Burgers

Ingredients:

Directions:

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