 |
| Meatloaf Dinner |
Mon - Chicken Fried Rice and Egg Rolls
Tue - Meatloaf
Wed - Chicken Scallopine and Spring veggies
Thur - Thai Chicken and Vegetable Skillet
Fri - Turkey Gyros (Pampered Chef Recipe)
Pork Verde Enchiliadas - using Frontera Green Chile Enchilada Sauce with Roasted Tomatillo + Garlic and following directions.
Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.
Meatloaf (my oven recipe)
2 lb 15% - 7% fat ground beef
1-2 cups bread crumbs
2 eggs, beaten
2 tsp Worcestershire Sauce
1 tsp each salt and freshly ground pepper
1 tsp garlic powder OR 2 cloves fresh garlic pressed
Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.
Brown Gravy
2 tbsp drippings from meatloaf pan
2 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Add drippings in pan, and butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth, constantly whisking. Boil until the gravy comes to the thickness you like (remember it will continue to thicken off the heat for a bit). Taste, add salt and pepper as necessary.
Garlic Mashed Potatoes
4 baking potatoes, peeled and diced
4 garlic cloves, pressed
4 tbsp butter
1/4 cup sour cream
1 tsp salt and pepper
Boil potatoes in a large stock pan until tender, do not over cook. Mash with potato masher or a ricer keep in pan. Add garlic, butter, sour cream and salt and pepper. Mix over low heat until butter is melted and everything is incorporated. Serve in a serving bowl immediately.
Turkey Gyros (Pampered Chef Recipe)
Gyros:
1/2 small onion
2 tbsp chopped Italian parsley
1 lb ground turkey (93% lean)
2 pressed garlic gloves
1/2 tsp thyme
1/2 tsp each salt and ground black pepper
2 tsp olive oil
4 pita rounds
sliced cucumber and tomatoes
Yogurt Sauce:
1/2 cup plain Greek yogurt
2 pressed garlic cloves
1/8 tsp salt
2 tbsp chopped Italian parsley
1/4 cup chopped cucumber
1. Start Gyros, preheat oven to 500 F. Finley chop onion, parsley, and press garlic. Add onion, garlic, 2 tbsp of parsley, turkey, thyme and salt and pepper in a mixing bowl. Mix vigorously until well blended.
2. Add oil to skillet, heat over medium-high heat 1-3 minutes or until simmering. As oil heats, form turkey mixture into four thin, rectangular loaves, about 1/4 inch thick. Cook 1-2 minutes on each side or until browned. Place skillet in oven and bake 6-8 minutes or until internal temperature is 165F, and loaves are no longer pink.
3. Meanwhile, prepare sauce. Combine ingredients in bowl and mix well.
4. Heat pitas in microwave for 30-60 seconds.
5. Remove turkey loaves from oven. thinly slice lengthwise. Arrange on/in pita with the sliced cucumber and tomatoes. Top with 1 tbsp of the yogurt sauce.
4 servings. Calories 410, Total Fat 14 g, Sat. Fat 3.5 g, Carbs 41 g, Protien 32 g, Fiber 4g.
No comments:
Post a Comment