MINI BBQ MEATLOAF

Meatloaf Ingredients:
1-1/2 lbs. lean ground beef
1 egg
1 medium onion, diced fine
1/2 cup milk
3/4 cup seasoned breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup BBQ sauce

Basting:
1/2 cup BBQ sauce

Preheat oven to 350 degrees. 

Spray a cookie sheet (with sides) with non-stick spray.

In a large bowl, gently combine all meatloaf ingredients. Fill a 1/2 cup plastic measuring cup slightly over-full with beef mixture and press down lightly.  Turn cup upside down over the cookie sheet and pat the bottom so the beef falls out onto the cookie sheet.  Do this until you have 7 little meatloaves.  Gently press the top of each loaf until it forms  a square.  Spread remaining BBQ sauce on top of each loaf.  Bake for 30-35 minutes.  (Rinse the cup with warm water before starting and it comes out easier.)

SOUR CREAM NOODLES

10 oz. medium egg noodles
2 chicken bouillon cubes or  2 tsp. chicken base
1/2 cup sour cream
1 Tbsp. flour
1/2 cup milk
1/4 cup grated parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper

Cook egg noodles according to package directions, adding the chicken bouillon or chicken base to the water.  Drain noodles and reserve 1/4 cup broth.  Place noodles back in the pan with the 1/4  broth. Mix sour cream with flour and blend well with a fork. Add sour cream/flour mixture, milk, cheese, salt, and pepper.  Stir through to combine.

Suggested Side:  Sour Cream Noodles, Tossed Salad

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  SWORDFISH, ITALIAN-STYLE

1 medium red onion, sliced thin
1 Tbsp. butter
1/3 c. black olives, sliced
1/3 c. green olives, sliced
1 1/2 c. grape tomatoes, halved
1/2 tsp. minced garlic (in water)
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. salt
1/4 c. olive oil
2-3 swordfish steaks, (cut in half)* 

Marinate the black and green olives in the olive oil while preparing the fish. 
Sauté the onion in the butter for about 2 minutes. Add all other ingredients (the olive oil included) except the swordfish, and cook until the tomatoes reduce. Add the fish, cover, and cook on low until fish is cooked through, about 20 minutes.  Spoon the onions, olives, and tomatoes over the top of the fish and serve immediately. *Due to the thickness of this type of fish, one-half a steak is considered one portion.

LEMON POTATOES

6 medium red potatoes, cut into 1/2-inch cubes (skins on)
2 whole cloves garlic, cut in 1/2
1/2 Tbsp. dried parsley
2 Tbsp. olive oil 
1 Tbsp. fresh lemon juice
1 tsp. grated grated lemon peel
1/2 teaspoon salt 
1/4 teaspoon pepper 

Place potatoes and garlic in a large saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients in a small bowl. Drain potatoes; add lemon mixture and toss to coat. 

Suggested Side: Lemon Potatoes, fresh asparagus

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  P-NUTTY CHICKEN & BROCCOLI STIR FRY

1-1/2 lbs. boneless chicken breast, cut into cubes
1 large head of broccoli, cut into florets
1 Tbsp. olive oil
2-3 cloves garlic, minced
1/2 cup chicken broth
1 Tbsp. low-sodium soy sauce

Sauce:
1 cup chicken broth
1/2 cup creamy peanut butter
2 Tbsp. low-sodium soy sauce
1 Tbsp. brown sugar
1/4 tsp. ginger
1 Tbsp. cornstarch

Using a very sharp knife and a cutting board, cut the chicken breasts into cube sized pieces.  In a large deep-sided skillet, sauté chicken and garlic in olive oil for about 4-5 minutes or until chicken is no longer pink. (Lightly salt & pepper chicken when you start to sauté.)  Pour in 1/2 cup of chicken broth and 1 Tbsp. of soy sauce.  Stir to blend with chicken and bring to a simmer.   Add the broccoli florets; cover and simmer until broccoli is tender to taste.  (4-7 minutes)  While this is simmering, mix sauce ingredients in a small bowl with a wire whisk.  Add to skillet and mix through the chicken & broccoli; simmer until sauce thickens.

Suggested Side Dish: Rice

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  STUFFED PASTA SHELLS WITH SPINACH

18 jumbo pasta shells
1 medium onion
2 cloves garlic, chopped
1 Tbsp. olive oil
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 
1 (8 oz.) container ricotta cheese 
1/2 cup grated fresh Parmesan cheese
1 large egg 
1/2 teaspoon dried oregano 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2-1/2 cups jarred pasta sauce
1 cup shredded mozzarella cheese 

Preheat oven to 350 degrees.

Cook shells according to package directions.

While shells are cooking, in a small skillet, sauté onions and garlic until soft. Add spinach and stir until heated through. In a medium bowl, combine ricotta, parmesan cheese, egg, oregano, salt, and pepper; stirring well to combine. Fold in spinach mixture. Spoon filling into each pasta shell. Spread 1/2 cup sauce over bottom of a 13 x 9" baking dish. Arrange stuffed shells in dish; cover with remaining sauce and sprinkle with mozzarella cheese. Cover and bake for 30 minutes. 

Garlic Bread:  Slice Italian bread into thick slices.  Brush melted butter on top of each slice and sprinkle with garlic salt.  Sprinkle with Parmesan cheese or Mozzarella cheese.  Broil until top is lightly browned.

Suggested Side: Garlic Bread

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PARMESAN CRUSTED PORK CHOPS


6-8 thin center-cut pork chops
1 large egg
2 teaspoons lemon juice
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
salt & pepper
1/2 tablespoon olive oil

In a medium bowl, whip eggs lightly with lemon juice. Mix bread crumbs and Parmesan cheese and a few shakes of salt. Lay bread crumbs mixture on a piece of waxed paper. Dip pork chops in eggs mixture and swirl around until both sides are well coated. Coat both sides of the pork chops with the bread crumbs, pressing additional crumbs into the pork using your fingers.

Spray a large skillet with a lid with non stick spray and heat over medium-high heat. Add the pork chops to the pan and drizzle the oil around the chops. Cook on each side for 2-3 minutes until browned. Cover and cook for an additional 2 minutes.


SAUTÉED CHEERY TOMATOES

1 pint cherry tomatoes
1 tablespoon olive oil
2 cloves garlic, minced
salt & pepper
 

Wash and dry cherry tomatoes. Cut each tomato in half. Heat oil in a medium skillet and cook tomatoes for about 3 minutes, stirring often. Add the garlic and sprinkle with salt and pepper. Cook for an additional minute.

Suggested Side: Parmesan Crusted Pork Chops, Sautéed Cherry Tomatoes and Tossed Salad


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BLACK FOREST CAKE

1 box Devil's food cake mix
1 21 oz. can cherry pie filling
1 Tbsp. almond extract (can use imitation)
1 5.1 oz. box instant vanilla pudding
2 Tbsp. vanilla extract (can use imitation)
1 8 oz. container whipped topping
maraschino cherries and chocolate sprinkles, optional

Bake cake according to manufacturer's directions in a 9x13x2 inch pan. Leave in pan. In a medium-size bowl, mix the pie filling and the almond extract. While the cake is still warm, poke the top with a fork, and spread the cherry filling mixture over the cake surface. Let the cake cool. While the cake is cooling, prepare the pudding according to manufacturer's directions, adding the extra vanilla extract. Fold in the whipped topping. Spread the pudding mixture over the cake, covering all of the cherry layer. Refrigerate until ready to serve.

May top with maraschino cherries and chocolate sprinkles, if desired.