Archive for category: Dinner

Fluffy Meatloaf

Fluffy Meatloaf

July 7, 2017/4 Comments/in Dinner, Main dish /by Cherie DeBrule

Fluffy Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 90
Total Time: 100

Ingredients

Scale

1 lb ground beef
1/2 lb ground lean pork
8 bread slices or 2 cups of bread crumbs
1 1/4 cups milk
1 egg beaten
1/4 minced onion
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon sage
1/4 teaspoon celery salt
1/4 teaspoon garlic salt or 2 teaspoon of crushed up garlic
1/2 teaspoon of thyme
1/2 teaspoon of cumin
1/2 teaspoon of oregano
1 tablespoon worcestershire sauce
3 tablespoon of ketchup

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Instructions

Preheat oven to 350ºF. In large mixing bowl mix the meat together. Then add the bread crumbs. If you are using bread slices use a food processor to make crumbs. Add in the rest of the dry ingredients. In a separate small bowl beat the egg, milk, and worcestershire sauce. Then add the wet mixture to the dry mixture and use your hands to mix thoroughly. Press mixture in ungreased meat loaf pan. Spread ketchup on top of loaf. Bake 1 1/2 hour or or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Notes

Moist, seasoned just right. Save some for sandwiches.

Nutrition

Serving Size: 8
Calories: 301
Sugar: 5
Sodium: 372
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 1
Carbohydrates: 18
Protein: 22
Cholesterol: 88

beef enchiladas

Beef Enchiladas

May 7, 2017/0 Comments/in Dinner, Main dish, Mexican /by Cherie DeBrule

Beef Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Ingredients

Scale

1 can (19 ounces) Enchilada Red Sauce
1 cup chicken broth
1/2 teaspoon of garlic power
1 teaspoon cumin
1/4 teaspoon oregano
1 tablespoon of ground chili powder
2 tablespoons all-purpose flour
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mexican cheese
1 can (15 ounces) black beans
1 can (2.25 ounces) sliced olives
1 cup chopped green onions
2 tablespoon olive oil
1 pound ground beef
1 medium onion, finely chopped
2 packages of medium size flour tortillas

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Instructions

Preheat the oven to 350ºF

For The Sauce

In a saucepan over medium-low heat, combine the olive oil and flour. Allow it to bubble for a minute and whisk together. Pour in the red sauce, chicken broth, spices and bring to a boil. Reduce the heat and let it simmer on low while you prepare the rest.

For The Meat

Chop up a medium size onion and then add to a frying pan with ground beef. Drain the fat. Take the black beans rinse them out with a strainer and then add to mixture.

Assemble The Enchiladas

Take a few tablespoons of the sauce and coat the bottom of baking pan. Then take out the tortillas and shredded cheese and organize to make an assembly line to make the enchiladas. Take 2 tablespoons of the meat mixture, a tablespoon of the the cheese, a tablespoon of the enchilada sauce then roll it up. Repeat this till you run out of meat. Place each tortilla seam side down in baking dish. There may be some remaining meat sprinkle that on top with cheese, enchilada sauce, green onions, and olives on top.

Bake In Oven

Place into the oven for 20 minutes at 350ºF .

Notes

You can make this same recipe with corn tortillas instead of the flour.

Nutrition

Serving Size: 16
Calories: 191
Sugar: 4
Sodium: 494
Fat: 10
Saturated Fat: 4
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 14
Protein: 12
Cholesterol: 31

upside down pizza

Upside Down Pizza

May 1, 2017/2 Comments/in Dinner, Main dish /by Cherie DeBrule

Upside Down Pizza

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Bryon | Taste And Review
Prep Time: 25
Cook Time: 30
Total Time: 55

Ingredients

Scale

Pizza Sauce 14 oz (We recommend Green Mill)
Shredded italian cheese 8 oz.
1 small yellow onion chopped
3/4 bag of pepperoni (6 oz bag)
Italian sausage (16 oz tube)
1 bell pepper chopped
1 can sliced ripe olives (2.25 oz)
2 eggs
1 cup milk
1 cup flour

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Instructions

1. Cook sausage in frying pan then drain grease and set aside.
2. Chop up the bell pepper, and onions.
3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
on next. Cheese goes on top of toppings.
4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
Then pour the dough mixture into the pan. Let it sit for 5 minutes.
5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
parchment paper on it. Then flip the pizza upside down onto the parchment paper.
6. Let it cool for 10 minutes.

Notes

Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

Serving Size: 6
Calories: 311
Sugar: 4
Sodium: 429
Fat: 17
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 21
Protein: 17
Cholesterol: 110

Spinach Hotdish

Spinach Hotdish

April 30, 2017/0 Comments/in Dinner, Hotdish /by Cherie DeBrule

Spinach Hotdish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Bryon Kunze

Ingredients

Scale

1 lb. of ground beef
1 package of sausage
2 cans of cream mushroom
2 packages of cream cheese (8 oz and softened)
2 boxes of frozen spinach thawed
1/2 onion chopped
1/2 package of shredded mozzarella cheese

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Instructions

1. Fry ground beef and sausage. Then drain the grease.
2. Mix everything except the mozzarella cheese in a 9 x 12 cake pan.
3. Bake at 350ºF for 25 to 30 minutes.
4. Cover with shredded mozzarella cheese for 5 minutes.

Stuffed Acorn Squash

Stuffed Acorn Squash

April 30, 2017/0 Comments/in Dinner, Side Dish, Thanksgiving, Vegan /by Cherie DeBrule

Stuffed Acorn Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie DeBrule

Description

Stuffed Acorn Squash

Ingredients

Scale

4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup brown rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 bag of baby spinach chopped
1/2 cup pecans, coarsely chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 teaspoon sea salt
2–1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
(Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

You can keep the seeds and bake them for later.