Archive for the category “wehavethemeatsWednesday”

Balsamic Marinated Chicken

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Meatloaf

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Classic meatloaf made delicious using Progresso® Italian style bread crumbs – a scrumptious dinner.

2 lbs. ground chuck ( or turkey, or a mixture of both )
1 package Lipton® onion soup mix ( or 3 cups chopped yellow onion )
1 cup Italian style bread crumbs ( we like: Progresso® )
2 large eggs, beaten
1 ½ teaspoons sea salt
½ teaspoon freshly ground pepper
1 ( 8 oz. ) can tomato sauce ( we like: Hunt’s® )

…….

preheat the oven to 350° F.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, eggs, salt, pepper, and tomato sauce and mix lightly with a fork.  Don’t mash or the meat loaf will be dense.

Shape the mixture into a loaf in a baking dish.  Set aside.

In a small bowl, combine remaining ingredients, and spread evenly over loaf.

1 ( 15 oz. ) can tomato sauce
1 ( 8 oz. ) can tomato sauce
2 tablespoons Worcestershire sauce
3 tablespoons vinegar ( we like: apple cider vinegar )
2 tablespoons yellow mustard
3 tablespoons brown sugar
¼ cup water

Bake at 350°F for 1 hour and 30 minutes or until done.  Baste occasionally.

Let stand 10 minutes before slicing.

Serve with green beans and mashed potatoes. Yummy!

 

photo credit:  food network

Honey-Grilled Pork Tenderloins

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2 ¾-pound pork tenderloins
¼ cup soy sauce
5 garlic cloves, minced
½ teaspoon fresh grated ginger

2 tablespoons brown sugar
3 tablespoons honey
2 teaspoons dark sesame oil

…….

Make a lengthwise cut down the center to within ¼-inch of opposite side; press to open.

Combine soy sauce, garlic, and ginger in a shallow dish. Add tenderloins.

Cover and chill at least 3 hours, turning meat occasionally.

In separate mixing bowl, stir together brown sugar, honey and sesame oil.

Grill tenderloins, covered with grill lid, over medium-high heat ( 350-400 degrees ) 20 minutes or until a meat thermometer inserted into thickest portion registers 160-degrees, turning occasionally and basting with honey mixture.

…….

Serve with a side of rice or cous-cous and your favorite salad for a complete meal.

easy roasted chicken dinner

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easy and delicious.

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1 Reynolds® oven Bag, large size

1 tablespoon flour ( I use coconut flour or almond meal )
1 teaspoon garlic salt, divided
1 pound baby red potatoes, quartered
8 oz. carrots, peeled
2 stalks celery, cut in ½-inch slices
1 onion, quartered
4 to 5 pound whole chicken roaster
1 tablespoon olive oil
1 teaspoon paprika

…….

Preheat oven to 350°F.

Shake flour and ½ teaspoon garlic salt in Reynolds® oven Bag; place in a 13x9x2-inch or larger baking pan.

Place vegetables in oven bag. Turn bag to mix vegetables with seasoned flour; push vegetables to outer edge of bag. Brush chicken with oil, if desired. Sprinkle and rub chicken with remaining garlic salt and paprika.

Place chicken in center of vegetables in bag.

Close oven bag with nylon tie; cut six 1⁄2-inch slits in top. Tuck ends of bag in pan.

Bake 1 1⁄4 to 1 1/2 hours or until chicken is tender.

light turkey meatballs

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my husband loves this recipe.  just not sure where it came from. 

Stock the freezer with these healthy meatballs and, when the mood strikes, try them over pasta, on a sammie, or even in salad.
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3 slices whole-wheat sandwich bread*
¼ cup whole milk
1 ½ pounds ground turkey ( 93% lean, dark meat )
3 scallions, finely chopped
2 small garlic cloves, minced
2 tablespoons chopped fresh parsley
1 large egg
1 ½ teaspoon coarse salt
½ teaspoon ground pepper
…….

Place bread in food processor; pulse until fine crumbs form.

In a small bowl, mix breadcrumbs with milk; set aside.

In a large bowl, combine turkey, scallions, garlic, parsley, egg, salt, pepper, and breadcrumb mixture; mix gently with a fork.

With hand, form mixture into ball, each equal to 2 level tablespoons; arrange in a single layer on a rimmed baking sheet lined with parchment paper.
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To freeze:

Place baking sheet with meatballs in the freezer, and freeze for about 1 hour to set their shape; transfer the frozen meatballs to an air-tight container or resealable plastic bag, and freeze for up to 3 months.

For sliders:

Heat broiler, with rack set 4 inches from heat.

Lightly oil a rimmed baking sheet; place meatballs on sheet. Broil, turning occasionally, until cooked through, 10 to 12 minutes.

Place meatball inside slider rolls, and top with your favorite BBQ sauce.

For Spaghetti & meatballs:

In a skillet, heat 1 tablespoon olive oil over medium-high heat. Cook frozen meatballs until browned, 5 to 7 minutes.

Add 1 ½ cup store-bought marinara sauce and ½ cup water; cook until heated through, about 5 minutes. Cook 8 ounces favorite spaghetti; toss with sauce.

*You can substitute dry ( boxed ) bread crumbs, but it won’t be the same.
I think about 1/3 cup of dry crumbs might provide a similar amount of “filler” as the 3 slices of fresh bread.

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