Chicken 'N Veggies Braid

Preheat: 375 Bake: 25-30 min Serves: 6
Ingredients

• 2 batches Crescent Roll Dough, can use store bought Crescent Roll Dough
• 2 lb cooked chicken, cubed or shredded
• 2-3 c diced vegetables; such as: broccoli, cauliflower, carrots, bell peppers, onions, mushrooms, corn, peas, green beans, spinach...
• 1-2 cloves garlic, minced
• 1/4 tsp salt
• pepper to taste
• 1 c shredded cheese
• 1 c milk
• 2 Tbs butter
• 2 Tbs flour
• 1 egg white, beaten

Directions

1. Prepare crescent roll dough, roll out to form a 9"x12" rectangle. Cut 1"Wx2"L strips in towards the center, starting on the long sides. There should be a solid strip about 3-4" down the center, with the cut strips forming a fringe down each side.
2. Combine chicken, diced vegetables, salt and pepper in a large bowl until well mixed; pour evenly over Crescent dough.
3. Make a white sauce roux: Melt butter in sauce pan over low heat; slowly blend in flour until smooth; stir in milk, heat to boiling, boil 1 min stirring constantly.
4. Slowly mix shredded cheese into roux until melted; pour over chicken mixture on crescent dough.
5. Fold crescent edges criss-crossed to form a braid, pinch or twist ends to seal.
6. Brush braid dough with egg white.
7. Bake, until golden brown.

Chicken à la King

Prep: 10 min Cook: 25-30 min Serves: 6

Ingredients:

• 1 1/2 lb boneless, skinless chicken breast; cubed
• 1/2 c all-purpose flour
• 2 Tbs light olive oil; divided
• 1 1/4 c white mushrooms; quartered
• 1 lg green bell pepper; diced
• 1/2 tsp freshly ground black pepper
• 1 c dry sherry
  
• 1 c reduced-sodium chicken broth
• 1 c low-fat milk
• 1 4-ounce jar sliced pimientos, rinsed

Directions:

1. Toss chicken & flour in a md bowl until coated.
2. Heat 1 Tbs oil in a large skillet over medium-high heat.
3. Reserve remaining flour, add chicken to pan & cook, stirring occasionally, until lightly browned, 2 to 4 minutes.
4. Transfer chicken to a plate.
5. Reduce heat to md & add remaining oil to the pan.
6. Add mushrooms, bell pepper, and ground pepper, cook stirring often, until mushrooms are softened & starting to brown, 3 to 5 minutes.
   
7. Pour in sherry; bring to a boil & cook, stirring to scrape up any browned bits, 3 minutes.
8. Whisk broth & milk into the reserved flour until smooth.
9. Stir the mixture into the pan & bring to a simmer, stirring often.
10. Stir in pimientos & chicken, return to a simmer.
11. Reduce heat to maintain a gentle simmer & cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes.
12. Serve immediately over egg noodles or fresh baked biscuits.

(Leftover) Turkey Stuffed Peppers

Preheat: 350F Prep: 30-60 min Bake: ab 30 min Serves: 4-8

Ingredients:

• 4 large bell peppers
  
• 2 cloves garlic, minced
• 2 Tbs butter
• 1 lb turkey, shredded
• 4 medium tomatoes, chopped
  
• 2 c mushrooms, sliced
  
• enough rice to make 2 c of cooked rice, preferably white rice
• enough chicken broth to cook rice in & a bit in reserve
  
• 1 Tbs parsley, chopped
  
• 1 Tbs fresh basil, chopped (3/4 tsp dried basil, crushed)
  
• 1/8 tsp hot pepper sauce, optional
  
• 1 c shredded Colby-Jack cheese

Directions:

1. Cut the tops from peppers; removing pepper from stem, chopping 7 reserving.
2. Discard pepper: membrane, seeds & stem.
3. Place pepper halves in an 8x8x2-inch baking dish.
4. In a skillet cook saute garlic in butter.
5. Once garlic turns a golden brown toss with shredded turkey.
6. If using quick cooking rice: Stir in chopped tomatoes, mushrooms, rice, parsley, basil, broth, and hot pepper sauce; bring to boiling, reduce heat, cover & simmer ab 15 min until rice is tender.
7. If using traditional rice: Cook rice in broth until done. Add chopped tomatoes, mushrooms, rice, parsley, basil, hot pepper sauce, garlic, turkey & enough broth to wet the mixture.
8. Fill peppers with mixture & top with cheese.
   
9. Bake, covered by foil, until heated through.
10. Remove foil & bake until cheese is a golden brown.
11. Serve immediately.

Tip: to make 8 smaller servings slice peppers in half lengthwise without removing tops, fill & bake.

Vegetable Fried Rice

Prep: 10 min Cook: 20 min Serves: 4, 1 1/2 c Cost per serving: $1

Ingredients:

• 3 eggs, lightly beaten
• 1 Tbs vegetable oil
• 1/2 onion, chopped (or 1/2 Tbs onion powder)
• 2 cloves garlic, minced
• 3 c cooked brown rice
• 2 c frozen vegetables (corn, peas & green beans)
• 1 Tbs low sodium soy sauce
• Freshly ground black pepper, to taste

Optional Ingredients:

• 1 c cooked meat (leftovers make an excellent addition)
• cheddar cheese chunks

Directions:

1. Spray a deep 12 in skillet with cooking oil & hat over med-high heat.
2. Pour the eggs into the skillet.
3. Cook the eggs without stirring until fully done; remove from pan & cut into strips, set eggs aside.
4. Return skillet to the burner, heat oil over med-high heat.
5. Add garlic & onion sauteing.
6. Stir in rice, vegetables, soy sauce, & meat if desired; heat through stirring occasionally.
7. Return eggs to pan, heat through.
8. Pepper to taste & serve.

Picnic Salad

Prep: 15 min Serves: 4, 3/4 c Cost per serving: $1

Ingredients:

• 1 1/2 c cooked chicken or 2 6 oz cans tuna
• 1 apple, cored & diced
• 1/3 c chopped celery
• 1/3 c ranch dressing
• 1/8 tsp black pepper, freshly ground
• 1/4 c shopped pecans or walnuts

Variations:

• To make a full meal salad: add 2 c cooked pasta
• Rolled in whole wheat tortillas
• Stuffed into pita pockets
  

Directions:

1. In a med bowl thoroughly combine all ingredients.
2. Serve immediately or store up to 1 day refrigerated in an airtight container.
   

Mexican Chicken Soup

Prep: 15 min Cook: 20 min Serves: 8, 1 c bowls Cost per serving: $1

Ingredients:

• 1 lb fresh tomatoes, diced
• 1 c black beans, rinsed & soaked overnight (or 1, 15 oz, can)
  
• 2 c corn (or 1, 15 oz, can corn, drained & rinsed
• 1, 14 oz, can low sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp black pepper, freshly ground
• 1 lb chicken, shredded (fat, skin & bones discarded)

Optional Garnish:

• salsa
• shredded cheese
• tortilla chips
• sour cream
• fresh cilantro, chopped
  
• fresh avocado, chopped or sliced
  

Directions:

1. In a lg pot add: tomatoes, beans, corn, broth, garlic, chili powder, cumin, pepper, & chicken.
2. Heat to boiling, reduce heat to simmer, covered, until chicken is tender.
3. Garnish & Serve!
   

Holiday Turkey

Preheat: 350 F Bake: ab 18 min per lb Broil: 8-10 min per side

Ingredients:

• 1 whole turkey
• 2 sticks real butter
• Olive oil
• coarse ground sea salt
• fresh ground black pepper
• paprika
• Sprigs fresh Herbs: rosemary, sage, & thyme
• 3 cloves garlic, crushed
• 1 lemon, sliced into rounds
• 1 med onion, chopped (optional)
• 2-3 cans low sodium chicken broth

Directions:

1. Make sure bird is fully thawed.
2. Remove Giblets (reserve for gravy).
3. Wash & dry bird.
4. Place bird into roasting pot.
5. Make a compote of butter, paprika, salt, rosemary, thyme, & sage leaves.
6. Push compote under breast skin to get a crispy brown skin.
7. Brush oil the outside of the bird, everywhere.
8. Cover the bird in salt and pepper.
9. Place a couple sprigs of thyme, rosemary & sage into the birds cavity.
10. Stuff: garlic, onion, & lemon into the cavity.
11. Pour broth into bottom of pot.
12. Bake until leg & wing joints of turkey are loose & the internal temperature hits 180 F deep in the thigh & juices run clear not a reddish pink when pierced by the thermometer & temperature is 165 F in the center of the stuffing (if the turkey is stuffed).
13. Broil to crisp skin to a golden brown on both sides of the turkey.

Shrimp Scampi Linguini

Prep: 15 min Cook: 25 min

Ingredients:

• 1 lb linguini
• 4 Tbs butter, divided
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 red chilli pepper, chopped
• 1 lb Shrimp, peeled & deveined
• 1 c mushrooms, sliced
• 1/2 cup dry white wine
• 1-2 Tbs lemon juice
• cherry tomatoes, halved
• 1/4 c basil, chopped
• 1-2 c fresh spinach
• Kosher salt & freshly ground black pepper

Directions:

1. Boil a lg pot of water, add a bit of salt & the linguini, stirring to make sure the pasta separates; cover.
2. Return water to a boil, cook ab 6-8 min until pasta is al dente, drain.
3. Meanwhile, in a lg skillet, melt 2 Tbs butter & 2 Tbs olive oil over med-high heat.
4. Saute: garlic & red pepper (if using) until garlic is just browning and peppers , about 3 to 4 minutes.
5. Season the shrimp with pepper.
6. Add Shrimp & mushrooms to the pan; cook until they have turned pink, about 2 to 3 minutes.
7. Remove shrimp from the pan; set aside & keep warm.
8. Add wine & lemon juice to pan & bring to a boil.
9. Add 2 Tbs butter, when butter has melted, return shrimp to the pan along with tomatoes, parsley, pasta, & spinach.
10. Stir well & season with salt & pepper to taste. Drizzle over a bit more olive oil and serve immediately.

Louisiana Catfish

Prep: 5 min Cook: 8 min
275 cal, 0g carbs, 30g protein, 0g fiber, 16g fat, 5g sat fat, 110 chol, 725mg sodium

Ingredients:

• 2 tsp Cajun seasoning
• 1 1/2 tsp lemon pepper
• 1 1/2 lbs catfish fillets
• 4 tsp unsalted butter
• 2Tbs fresh parsley, chopped
• lemon wedges
• oil
  

Directions:

1. Coat a grill pan with oil and heat pan over med-high.
2. In a sm bowl combine Cajun seasoning & lemon pepper; sprinkle on fillets & rub to coat.
3. Coat fillets with nonstick cooking spray or oil.
4. Place fillets in pan; cook 4-5 min per side until fish flakes easily with a fork.
5. Top with butter and sprinkle with parsley & serve with lemon wedges.
   

Macaroni & Cheese (Variations)

Preheat: 375° F Cook: 15 min Bake: ab 20 min Serves: 4

Ingredients:

1. 9 oz macaroni, or mini shells
2. 1/4 c breadcrumbs
3. salt & pepper to taste

Mornay Sauce:

1. 3 Tbs butter
2. 1/3 c flour
3. 1 1/2 c whole milk
4. 1 lb shredded cheese, divided

Variations:

1. 1/4 c onions and 1/2 c crumbled bacon
2. Chicken Bake: 3/4 lb precooked cubed chicken with 1-2 c steamed vegetables such as broccoli, carrots, & cauliflower or green beans, corn & peas
3. Cheeseburger Mac: 3/4 c precooked ground beef with Worcestershire sauce, ketchup, mustard & relish
4. BBQ Mac: 3/4 c precooked ground beef or stew meat with barbecue sauce
5. Mac & Cheese Mini Muffins: double all ingredients; add 3 eggs, whisked, for binding; put in a lightly greased muffin pan, over fill cups; top with breadcrumbs & bake at 350 F for 20 min or until browned on top. Cool 10 min. Makes: 48 mini muffins

Preparation:

1. Cook macaroni in a lg saucepan of boiling water for 8-10 minutes; drain well & set aside.
2. Melt butter over low heat in a saucepan slightly larger than that used for the macaroni, whisk in the flour to form a roux.
3. Gradually add in milk, whisking constantly to keep the sauce smooth.
4. Add spices & any optional ingredients.
5. Bring sauce to a simmer & cook for 5 min.
6. Remove sauce from heat, add 13 oz of cheddar cheese & stir until cheese is well combined & melted.
7. Add macaroni to sauce, mixing well.
8. Transfer to a deep 9x9" glass pan, sprinkle remaining cheese & breadcrumbs over the top.
9. Place in oven & bake until cheese is bubbling.
10. Let stand 5 minutes, & then serve.

Harvest Stew

Serves: 6-8

Ingredients:

• 1 lb fully cooked turkey kielbasa sausage, thinly sliced at an angle
• 2 tsp vegetable oil
  
• 8 cloves garlic, finely chopped
• 64 oz low sodium chicken broth
• 1 lb red potatoes, washed and cubed into 1/2" chunks
• 1 lb kidney beans, washed and soaked at least 4 hours
• 6 oz kale, tough stems discarded & torn int 1" pieces
• 1/4c red wine vinegar
• 1/2 tsp fresh ground black pepper

Directions:

1. In a heavy sauce pan cook kielbasa over med heat about 15 min until browned on both sides, transfer to a plate and set aside.
2. Add vegetable oil and garlic to pan; stirring constantly cook aprox 2 min until garlic turns golden brown.
3. Add broth and beans to pan and heat until boiling over med-high to high heat.
4. Reduce heat to med, cover and simmer 45 min.
5. Add potatoes; cover and cook 15 min, stirring occasionally.
6. Stir in kale; cover and cook 10 min or until kale is just tender.
7. Stir in vinegar & pepper.
8. Add kielbasa to pan & cook until heated through.
   

Lemon-Garlic Shrimp Stir Fry

Serves: 4

Per serving: 227 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 172 mg cholesterol; 14 g carbohydrates; 28 g protein; 4 g fiber; 618 mg sodium; 721 mg potassium Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).

Ingredients:

• 4 teaspoons extra-virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch lengths
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 cloves garlic, minced
• 1 pound raw shrimp (26-30 per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Directions:

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers, asparagus, lemon zest & 1/4 tsp salt & cook, stirring occasionally, until just beginning to soften, about 6 minutes.
3. Transfer the vegetables to a bowl; cover to keep warm.
4. Add the remaining 2 tsp oil & garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
5. Add shrimp & cook, stirring, for 1 minute.
6. Whisk broth & cornstarch in a small bowl until smooth & add to the pan along with the remaining 1/4 tsp salt.
7. Cook, stirring, until the sauce has thickened slightly, the shrimp are pink & just cooked through, about 2 minutes more.
8. Remove from the heat.
9. Stir in lemon juice & parsley.
10. Serve the shrimp & sauce over vegetables.

Potato Au Gratin (Variations)

Prep: 15 min Preheat: 375 F Bake: 80 min Serves: 8-12 Cost: ab $8for basic and $12 for casserole

Ingredients:

• ab 12 red potatoes (3-4lbs), washed
• 1/4 c butter
• 1 Tbs onion powder
• 1 Tbs all-purpose flour
• 1 tsp salt
• 1/4 tsp pepper, freshly ground
• 1 1/2- 2 c milk
• 2 1/2 c shredded cheese, divided
• 1/4 c dry bread crumbs
• paprika

Potatoes Au Gratin Casserole Options:

• 1-2 c broccoli or cauliflower florets
• 4-5 carrots, peeled & sliced 1/8" thick at an angle
• 1 turkey or chicken horseshoe sausage, sliced 1/8" thick at an angle

Directions:

1. Line a 9x13" pan or 1 1/2 qt casserole dish with aluminum foil, shiny side up, to save yourself on cleanup.
2. Melt butter in baking dish, pour into a large bowl.
3. Mix in: onion powder, flour, salt & pepper until thoroughly combined.
4. Stir in milk & 2 c shredded cheese
5. Spread potatoes & any desired optional ingredients evenly in pan & cover with cheese mixture.
6. Bake 1 hour.
7. Combine remaining shredded cheese & bread crumbs in a bowl.
8. Sprinkle cheese & bread crumb mixture over the top of the potatoes.
9. Sprinkle with paprika, to taste.
10. Bake an additional 20 min.

Hot-Pepper Chicken

Prep: 15 min Serves: 10 or more
Tip: To feed more people and get the best use out of the raw marinade you can rotate in even more chicken as you are grilling!

Marinade Ingredients:

• 5+ lbs chicken (wings or drumsticks are amazing)
• 1 3/4 c soy sauce
• 1 c Dijon mustard
• 1 cup water (I don't add water to mine, I prefer to make it thicker like a sauce)
• 1/2 c Tabasco sauce
• 1/4 c garlic, chopped
• 2 tsp fresh thyme, chopped
• 2 tsp fresh sage, chopped
• 2 tsp fresh rosemary, chopped

(Optional) Cilantro sour cream dipping sauce:

• 1/2 c sour cream
• 2 Tbs heavy cream
• 2 tsp chopped cilantro
• kosher or coarse salt
• ground black pepper

Instructions

1. Whisk all marinade ingredients except chicken in a large bowl.
2. Reserve 1/2-1 cup marinade for basting & sauce. Never use a "raw" marinade (any marinade that has had raw meat in it) to finish a dish. That's why we set some aside in this recipe.
3. Add chicken to marinade, cover, & refrigerate at least 1 hour (the longer you marinade the more flavourful your meat will become). Turn occasionally to make sure chicken is thoroughly marinated.
4. To Grill: Remove chicken & place on grill over medium-low coals, turning often, until chicken cooks through, about 15 minutes. You want the chicken to cook slowly so it cooks thoroughly before the glaze burns. Baste a few times while grilling. Cut into one of the pieces to make sure no pink remains near the bone & remove from grill. Discard raw marinade.
5. To Broil: Remove chicken from marinade & place in a broiler pan under a preheated broiler on low setting, 4 inches from heat source. Broil about 10 minutes per side. (If your broiler does not have a low setting watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste chicken a few times while cooking. Cut into one of the pieces to make sure there is no pink remaining near the bone and remove. Discard raw marinade.
6. To make cilantro sour cream: In a small bowl, mix first three ingredients together. Salt & pepper to taste. Yields 1/2 cup.
7. To serve: Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though — it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.

Stuffed Green Peppers

Prep:20 min Preheat: 350F Bake: 60min Serves: 6 Cost: under $20.00

Ingredients:

1. 6 large green bell peppers
2. 1 lb extra lean ground beef (93-96% beef)
3. 1/2 c uncooked brown or white rice
4. 2 c low sodium beef or vegetable broth
5. 1, 28 oz, can No-Salt-Added stewed tomatoes
6. 3 Tbs minced garlic
7. 1 Tbs Worcestershire sauce
8. 1 tsp Italian seasoning
9. 1/4 tsp onion powder
10. 1/8 tsp freshly ground pepper
11. 1/2 c shredded low fat Italian cheese

Directions:

1. Slice the tops off peppers, remove ribs & seeds.
2. Cut a thin slice from base of peppers to help the them stand up.
3. In a md pot bring 1 c broth & rice to a boil; reduce heat, cover & cook 20 min.
4. In a lg bowl break apart tomatoes using kitchen shears or fingers.
5. Combine: beef, rice, Worcestershire sauce, Italian seasoning, garlic, onion powder, & pepper to tomatoes.
6. Spoon mixture into peppers & place into a 13x9" baking dish.
7. Pour remaining 1 c broth around peppers in pan.
8. Cover dish w/foil & bake 45 min.
9. Remove foil, sprinkle the top of each pepper with remaining cheese & bake an additional 15 min until the cheese on top is golden brown.
10. Serve.

Healthy Sloppy Joes

Prep:5 min Cook: 15-20 min Serves: 4 Cost: under $9.00

w/"Franz 100% whole wheat" BBQ buns:
Calories: 350 Fat: 7g Cholesterol: 65mg Sodium: 405mg
w/2 slices "Sara Lee 45 calories & delightful 100% Multigrain" bread:
Calories: 160 Fat: 5.5g Cholesterol: 65mg Sodium: 245mg

Ingredients:

1. 1 lb extra lean ground beef (93-96% beef)
2. 1, 6 oz, can NO-SALT-ADDED tomato paste
3. 1/2 c water
4. 1 Tbs dried, minced onion
5. 1/2 tsp dry mustard
6. 1/4 tsp garlic powder
7. 1/4 tsp chili powder
8. 1/4 tsp freshly ground black pepper
9. 4 whole grain hamburger buns or 8 slices bread, toasted

Directions:

1. Over medium heat break up & brown ground beef, drain grease.
2. Add remaining ingredients, combine thoroughly.
3. Simmer approximately 10 minutes, stirring occasional.
4. Serve with a simple green salad.

Tip: use leftover Sloppy Joe meat for nachos, or bake in a pie crust for a pastry pocket.

Chicken (or Tuna) Salad Stuffed Tomatoes

Prep: 20 min Serves: 6

Ingredients:

1. 6 lg tomatoes or 12-15 sm tomatoes
   
2. 2 c (or 16 oz) canned chicken or tuna; or cooked & cubed chicken breast
   
3. 1/2 c minced red bell pepper
4. 1/2 c corn, drained
5. 1/4 c plus 2 Tbs olive oil
6. 1/4 c fresh lemon juice
7. 1 Tbs chopped fresh parsley
8. 1 Tbs Dijon mustard
9. 1 Tbs mayonnaise
10. 1 tsp ground black pepper
11. 1/2 tsp salt
12. Leaf lettuce or spinach leaves

Directions:

1. Cut 1/2 in off the top of each tomato.
2. Scoop out pulp from tomatoes.
3. Turn tomatoes upside down on paper towels to drain.
4. In a medium bowl, combine meat, bell pepper & corn.
5. In a small bowl, whisk together remaining ingredients.
6. Pour over chicken, tossing gently to coat.
7. Line tomatoes with leaf lettuce or spinach leaves.
8. Spoon chicken salad evenly in the tomatoes.
9. Refrigerate or serve immediately.

Traditional Cottage or Shepard's Pie

Preheat: 350°F Prep: 30 min Cook: 30 min
Refrigerate up to 2 days or freeze for up to 3 months

Ingredients:

1. 1 lb. lean ground beef (Cottage Pie) or lamb (Shepherd's Pie)
   
2. 2-3 cloves garlic, minced
   
3. 2 carrots, diced
   
4. 2 lbs (4 c) diced mixed vegetables, such as: corn, green beans, onion, & peas
5. 2 lbs potatoes, peeled & chopped for boiling
6. 1/2 c beef broth (I suggest low sodium)
   
7. 1 tsp Worcestershire sauce
8. 2 Tbs flour
   
9. 1 1/2 lbs grated cheese
10. 1 Tbs cooking oil
11. To taste: salt, pepper, & other seasonings such as: rosemary or thyme

Optional Ingredients for a Modern Pie

1. 1-2 Tbs Tomato Paste added to vegetable mixture
2. 3 Tbs Butter & 1c Heavy Cream for richer mashed potatoes
3. Other vegetables: broccoli, Brussels sprouts, cauliflower, celery, or mushrooms

Directions:

1. Boil potatoes until tender, about 20 min.
2. Fry ground meat until cooked thoroughly, drain. Add garlic, broth, & Worcestershire Sauce.
   
3. Add diced carrots & oil to meat mixture & sauté over low. Remove from heat when carrots become tender.
4. Mix in remaining diced vegetables, salt & pepper.
   
5. Mash potatoes & add seasonings.
6. Layer meat mixture in baking dish followed by mashed potatoes and topped with cheese.
   
7. Bake.
   

Meatloaf or Meatballs

Meatloaf- Preheat: 350°F Prep: 15 min Cook: 55 min
Meatballs- Preheat: 350°F Prep: 20 min Cook: 10 min each side
(or) Prep: 20 min Fry: medium heat
Category: Main-dish/Dinner/European
Refrigerate up to 2 days or freeze for up to 3 months

Ingredients:

1. 1 1/2 lb. lean ground beef, turkey or pork
2. 1 egg or 1/4 c mayonnaise
3. 3/4 c quick oats or bread crumbs soaked in milk or red wine
   
4. 3/4 c chopped vegetables: onion (or 1 tsp onion powder), green peppers, celery, carrots, or mushrooms
   
5. 3/4 c tomato sauce or ketchup, reserve 1/4 c for topping meatloaf
6. 1 Tbs Worcestershire, soy or barbecue sauce
   
7. 2 cloves or Tbs minced garlic
8. 1/4 tsp pepper

Optional Ingredients:

1. 1/2 tsp salt
2. 2 Tbs prepared (deli) mustard
3. 1/3 c chopped herbs: cilantro or parsley
   
4. 3/4 c shredded cheese
5. 3 hard-boiled eggs rolled into center of the loaf
6. 1 c small sausages or sausage slices rolled into the center of loaf
7. Strips of bacon placed on top

Directions:

1. Combine ingredients in a large bowl, mix thoroughly but don't over mix.
2. For Meatloaf place mix in a loaf pan or mold into an 8x4" loaf shape on a broiler pan. Coat top of meatloaf with reserved tomato sauce. Bake until center is no longer pink & the juices run clear. Let cool 5 min, slice & serve.
3. For Meatballs roll spoonfuls of mix into balls. Cook in a greased skillet on the stove top or a greased baking dish in the oven. Brown meatballs by rolling over to cook thoroughly. Drain grease & serve as desired.