Tasty Tuesday: Best Ever Meatloaf

I don't know about you, but I love a good meatloaf. This is one of those recipes that I'm not quite sure where I got it, but I've had it forever. It's simple, but it's a crowd pleaser!

Ingredients:

• 2/3 cup milk
• 2 eggs
• 3 slices of white bread
• 1/2 cup chopped onion
• 1 cup shredded mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lbs ground beef

Topping:

• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 1 tsp mustard

Directions:

Beat eggs and milk. Tear bread into pieces and let sit in the egg/milk mixture until its soggy. Stir in chopped onion and shredded cheese. Add ground beef and mix until integrated.

Get in there with your hands. It's gross, but just part of the meatloaf experience. Shape it into a loaf.

Bake at 350 degrees for 30 minutes, combine topping and spoon over meatloaf. Cook for an additional 15-20 minutes, spooning topping over the meatloaf about halfway through.

Notes:

It reheats well too, so if meatloaf sandwiches are your thing, this is your recipe! Sometimes we substitute the ground beef for ground turkey and it stays super moist and delicious, with less fat and calories. Enjoy!

Tasty Thursday: White Chicken Chili

Another amazing recipe from the great mind of J. He knows how to keep this pregnant lady happy! Delicious, warm and cozy in your tummy chili. Mmmmm!

Ingredients

• 1 lb. boneless, skinless chicken breast, cut into 1/2" cubes
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 1 tbsp. canola oil
• 2 cans (15 1/2 oz. each) navy beans, rinsed and drained
• 1 c. chicken broth
• 1 can (4 oz.) chopped green chilies
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1 c. sour cream
• 1/2 c. heavy whipping cream

Directions

1.  In a large saucepan, saute chicken, onion, and garlic powder in canola oil until chicken is no longer pink. 
2. Add the beans, broth, chilies, and seasonings. 
3. Bring to a boil.
4. Reduce heat and simmer, uncovered, for 30 minutes. 
5. Remove from heat and stir in sour cream and heavy whipping cream. 

Makes about 6 servings. 

Tasty Thursday: Apple Banana Oatmeal Cookies

I found this recipe somewhere online (I genuinely forget where) and after some tweaking really love it. These cookies are perfect for little ones who don't need a ton of sugar, but want a yummy treat. I made these yesterday for C's daycare class and the teachers definitely appreciated a lower sugar treat for the already hyper kiddos. ;-)

Even when they're cooled, these cookies stay soft with a muffin top type texture. Feel free to add nuts, dried fruit, chocolate chips - whatever your fancy!

Ingredients  

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1 egg
1 1/2 cups quick oats
1 cup over ripe banana, mashed
1 apple, skinned and grated

Directions

Sift together the flour, baking soda, and cinnamon in a medium bowl.
Cream together the butter, sugar, and egg in a separate small bowl.
Blend the creamed butter mixture into the medium bowl with the dry ingredients.
Add the oatmeal, mashed banana, and grated apple - fold together. Blend until mixed, do not over beat the mixture.

Drop a scoop of batter (about a 2" sized glob) onto a greased cookie sheet (parchment paper works well too) and bake at 400 degrees for about 11 minutes. Cool and store in an air tight container. Enjoy!

Makes about 3 dozen cookies.

Tasty Thursday: J's Easy Crock Pot Chili

I am one lucky lady. J is an amazing cook! This is another one of his yummy crock pot inventions; easy crock pot chili.

This chili is toddler approved.

Ingredients

• 1 1/2 lbs ground beef, uncooked
• 2 15oz cans red kidney beans, drained
• 2 15oz cans of pinto beans, drained
• 3/4 cup of BBQ sauce (he uses Sweet Baby Rays)
• 1/4 cup brown sugar
• 1 tsp. garlic powder
• 1 tsp. onion powder

Directions

1. Throw everything in the crock pot and stir. 
2. Put on low for 8 hours.
3. Be ready to salivate at the smell coming from your kitchen.
4. Optional: At around 6 hours, mash up the mixture a bit to get that good thick chili consistency.

Its not super complicated, its not super fancy, but it is super good. It freezes and reheats well and even C will eat it! Add heat as you'd like, but we like our chili on the flavorful/sweet side. Enjoy!

Tasty Thursday: Pregnancy Snacks

You know that stage of pregnancy when you're as hungry as a bear? You know, like weeks 6 to 40? Well, its safe to say that I'm right in there and feeling like I'm starving all. the. time. And everyone knows what happens when you are hungry and have nothing in your desk. You seek out whatever crap food you can scrounge up and its usually deliciously awful for you. I can't keep doing that or I'm going to be as big as a barn in a few months.

I've come up with a little snack attack plan for work that seems to be working thus far. This isn't a typical recipe for Tasty Thursday, but hopefully helpful none the less.

Quick grab and go snacks:

Yogurt (Simplait by Yoplait is my current favorite)
Nature Valley bars
Granola or trail mix
Wheat Thins or Triscuits with Laughing Cow spread
String cheese (I just cut up a block of mozzarella - much cheaper)
Hand fruit (apples, bananas, pears, etc.)
98% fat free popcorn

Need a little prep, but still very easy:

Muenster cheese & apple slices
Turkey and cheese roll ups
Instant oatmeal (I bring it to work in a travel coffee mug and it stays nice and warm!)
Carnation Instant Breakfast shake
Muffins (make them on the weekend and eat them all week long)
English Muffin with peanut butter

Snacks to dip:

I love dipping. I don't know what it is, but it keeps me busy and makes the snack last way longer. Gladware has these fancy containers that fulfill my need to dip snacks and I love them! You can put your dip into the little cup and the snack in the bottom. Its easy, neat, and very functional.

Some of my favorite dips are hummus, buffalo ranch dressing, peanut butter, and jam to go with crackers, pita chips, veggies, or pretzels. The cup is 1.5oz and the tub is about 2 cups so it keeps your portions in check.


I've found that the more good snacks I have in my arsenal, the less likely I am to run to the student union for junk food or wander around my kitchen aimlessly until I find the cookies. Plus, if Weight Watchers taught me anything, its that real food has a lot more bang for your calorie giving you more energy, more consistent blood sugar, and a longer full feeling.

What are your favorite things to munch on?

Tasty Thursday: Crock Pot Mac and Cheese

Who doesn't love macaroni and cheese? Even more than that, who doesn't love one pot dishes that you don't need to tend to? Hooray for crock pot meals!

Ingredients: 

2 cups of dry elbow noodles
2 cups of skim milk
12 oz can of evaporated milk
1 can of Campbell's cheese soup
1 egg
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese or Swiss (something not cheddar)
1 tsp salt
1/2 tsp pepper


Directions:

Spray crock pot with cooking spray.
Wisk together egg, milks, and cheeses, then add dry pasta. 
Cook on low for about 3 hours keeping an eye on it and stirring once or twice for good measure. 

If it bakes too long, it can get dry. Its definitely a different kind of mac and cheese texture, but so delicious!

Tasty Thursday: Chicken Corn Chowder

For this week's Tasty Thursday, I've decided to share yet another amazing recipe from J's collection. When we lived in Virginia, he worked in a bookstore and would spend some of his breaks perusing the cookbooks for recipes that intrigued him. This is one of them. A super easy crock pot meal, perfect for cold winter days!

Chicken Corn Chowder in a Bread Bowl

Ingredients

2 chicken breasts
1 onion, chopped
1 package of taco seasoning
2 tbsp. olive oil
1 can of creamed corn
20 oz. of chicken broth/stock
1 1/2 cups water
2 tbsp. flour
1 bell pepper, chopped
2 cups pepper jack cheese, shredded
6 red potatoes, diced into 1" cubes

Directions

• Chicken can be precooked or raw (we usually throw it in raw and it comes out SO tender). 
• Combine broth, water, flour, taco seasoning, and cheese in slow cooker and let the cheese melt. 
• Add other ingredients and cook on low for 8 hours.

Seriously, that's it. When we make this, I usually throw in the first ingredients right when I wake up, then before I head out the door, throw in the rest (the cheese is melted by then).

After 8 hours, come home to your house smelling wonderful and dig in. We like eating it in a bread bowl; it really makes this into a meal. The chowder freezes well (if it lasts that long) and can be easily altered to your spicy taste.

Want to check out other yummy recipes? Check out the Tasty Thursday Recipe Swap blog hop over at The How to Mommy!

Tasty Thursday: Best Ever Turkey Meatballs

One of my goals for 2012 is to cook more and utilize more crock pot recipes (in an effort to make it as easy as possible). To start, I went with my all time favorite crock pot meal -- turkey meatballs! They are incredibly easy and so darn delicious. The meatballs end up tender and the sauce becomes a meat sauce with bits of turkey in it. Yum!

Ingredients
1 1/2 lbs. ground turkey (we use 85/15 since a wee bit of fat never hurt anyone)
1/2 cup bread crumbs
1/2 cup parmesan cheese
1 egg
1 onion, chopped
2 cloves of garlic, chopped
Salt and pepper to taste

1 jar of spaghetti sauce
2 cans of diced tomatoes (we use the basil and oregano spiced kind)

Directions

Prep your crock pot by pouring in the spaghetti sauce, reserving about 1/4 of the jar for later. Next, stir in both cans of tomatoes.

In a separate bowl, combine turkey, bread crumbs, parmesan cheese, egg, onion, and garlic. Here's the fun part -- mix with your hands (its just easier that way).

Pinch off chunks of mush and roll them between your hands to form 2" balls. Place meatballs into the sauce in a single layer.

This can get a little messy, but if you run out of room, gently push the meatballs around until everything fits. We have a 6 quart crock pot and can get them all in there. If yours is smaller, you may need to put them on top of each other in layers.

Once all of the meatballs are in, cover with the last bit of sauce.

Cook on high for 4 hours. I usually run home at lunch and throw them in so they are done by the time I get home. I've heard you can cook them for 8 hours on low, but I've never tried it personally. Enjoy!

On a side note, if you haven't tried Reynold's Slow Cooker Liners, you must! I hate cleaning the crock pot after something like this because the sauce can burn around top edge, so these are amazing. Look - I even found a coupon for you to try them out. :-D

Tasty Thursday: White Chocolate Chip Pumpkin Cookies

Here is another original J concoction for you this Tasty Thursday! J came up with these light, cakey cookies a few years ago when the holiday spirit hit him....and we had a can of pumpkin without a purpose. Enjoy!

White Chocolate Chip Pumpkin Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups white chocolate chips
• 8 oz. canned pumpkin

Directions:

Preheat oven to 350 degrees F

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time. Combine baking soda, salt, and flour. Stir flour mixture into wet mixture. Once mixed, add pumpkin and stir until light and fluffy. Add white chocolate chips. 

Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


Check out more yummy recipe ideas and more over at The How To Mommy's Tasty Thursday recipe swap blog hop!   

Tasty Thursday: Gingerbread Cookies

My holiday favorite is iced gingerbread cookies. Mmmm Soft, spicy gingerbread with crunchy, sweet royal icing is about as good as it gets, folks. Love 'em or hate 'em, nothing says Christmas like gingerbread cookies. Here is the recipe I used and tweaked a bit:

Gingerbread Cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

Directions: 

In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover and chill over night (or at least 2 hours).

Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. 

Bake for 8ish minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Once cool, decorate! The recipe easily made 3 dozen cookie cut outs.

For the royal icing, I followed Alton Brown's recipe because well, he knows everything and I trust him with my cookies. 

For the gingerbread men and snowmen, I made faces and buttons and all that good stuff. For the stars, I tried my hand at flooding them with icing and it worked really well! I used this tutorial from Cake Journal. Super easy and SO good! 

Here is the super secret tip - for some magical, unknown reason the cookies taste markedly better the next day. If they last that long. ;-) 

Tasty Thursday: Walnut Jam Birds' Nests

Forget about your chocolate chip cookies, kids. This has to be my all time favorite cookie recipe! They're called Birds' Nests, but aren't the kind with coconut and all that. Nice and simple ingredients topped with delicious raspberry jam. Mmmm

Make these and be happy.


Ingredients:
2 c. sifted all purpose flour
1/4 tsp. salt
1 c. butter, softened
1/2 c. brown sugar, firmly packed
2 egg yolks
1 tsp. vanilla
2 egg whites, slightly beaten
2 c. finely chopped walnuts
raspberry jam

Directions:
Heat oven to 350 degrees. Sift flower and salt together. Beat butter, sugar, egg yolks, and vanilla in a bowl until light and fluffy. Work in sifted ingredients and mix until smooth. Pinch off small pieces of dough and roll gently between the palms of your hands to form balls approximately 1" in diameter. Dip balls in egg white and then into chopped nuts. Place about 2" apart on ungreased cookie sheets. Flatten cookies slightly with the palm of your hand and make an indentation in each center with your thumb. Bake 12 - 15 minutes, until golden brown. As they are cooling, push down any indented centers that flattened out during baking. When cool, fill indents with raspberry jam.

Makes about 3 1/2 dozen.

Check out more yummy recipe ideas and more over at The How To Mommy's Tasty Thursday recipe swap blog hop!    ---------->

Tastey Thursday: J's Pulled Pork

It isn't a secret that my husband is the cook in this house. I love to bake, but when it comes to cooking, he's the kitchen guru. I'm fine with this and happily eat all of his yummy creations. One of his favorite recipes is his crock pot pulled pork. 



Ingredients:
3 lb. pork loin, fat left on
1/2 an onion, diced
5 cloves of garlic, minced
16 oz. bottle of Sweet Baby Ray's BBQ Sauce
2 tbs. spicy brown mustard
1/2 tsp. cayenne
1/4 c. brown sugar




Mix BBQ sauce, mustard, cayenne, and brown sugar together. Put onions and garlic in the bottom of the crock pot creating a little bed of awesomeness. Place the pork loin on top, fat side up. Spread BBQ mixture over loin.

Cook on low for 6 hours. Take loin out and shred on a cutting board with two forks. Put shredded pork back into crock pot and continue cooking for 2 more hours.

For southern style, top your sandwich with a little bit of coleslaw. 

Want more recipe sharing goodness? Check out the Tastey Thursday blog hop over at The How To Mommy!

Tastey Thursday: Da Bomb Apple Pie

This week, I'm linking up with The How To Mommy's Tastey Thursday blog hop! If you're a new visitor from the hop - welcome!

To celebrate today's fall-ish weather, I decided to share my absolute favorite recipe for apple pie! I usually make this with granny smith apples, but you can use what ever type you like best. Also, if you love apple pie and don't have one of these little puppies - run, don't walk, to get one. Talk about making life easier.

Apple Peeler, Corer, Slicer

Ingredients

9 inch double crust pie (honestly, I just use roll out dough to save time)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 apples - peeled, cored and sliced

Directions

Place the bottom crust in your pan (honestly, I just use roll out store bought dough). Fill with apples, mounded slightly. Cover with a lattice work crust.

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Gently pour the sugar and butter liquid over the pie crust. Pour slowly so that it does not run off.

Note:
Have white sugar, brown sugar, flour, and water measured out while the butter is melting. Once the butter melts, things need to be added quickly or it'll burn.

Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for about 40 minutes.

Have a recipe to share? Need some cooking inspiration? Link up with Tasty Thursday!