Favorite Meat Loaf

Meatloaf is not generally thought of as a meal fit for company, except maybe for a family gathering, but this recipe produces one that could be, in my opinion. The reason I say this is because this meatloaf is not one of those that is so full of fillers you would not recognize it as a meat dish. The slices are firm textured and don't fall apart into several pieces when cut and placed on the plate.

Like most people, we love a baked potato as part of this meal. To ensure that the potatoes are cooked through and fork-tender when the meatloaf is ready, push a metal skewer through each potato lengthwise. The metal acts as a heat conductor and the potato cooks more evenly. Cook the potatoes along side the meatloaf on the oven rack.

There is always left-over meatloaf for us, which is quickly reheated in the microwave, one minute per side, on high heat, on a covered plate. I do the potatoes in the microwave for the left-over meal. Follow the manufacturers instructions for your oven, or pierce the potato with a knife and wrap in plastic wrap. Place in the microwave on the turn table and cook on high heat until cooked through and fork-tender, about 5 minutes in my microwave. Blessings...

Recipe:

1 lb. ground beef, 4% fat

1/2 cup fine dry bread crumbs

1/4 cup non-fat plain yogurt

1 egg

1-1/2 teaspoons finely minced onion

1/2 teaspoon salt

1/2 teaspoon prime rib seasoning, optional

1/4 cup ketchup

Place all the ingredients in a medium size bowl and mix lightly with your hands just until blended. Do not over mix as this will toughen the meatloaf. Now place the meat in a 5" x 9" loaf pan and shape into a loaf. Bake in a 350 degree oven for 50 minutes. To serve, remove loaf from pan and place on a serving plate. Let meat rest for 10 minutes, covered to keep warm.

Yield: 6 to 8 servings

117 calories per slice

Tip: This recipe can easily be doubled.

Banana Nut Bread

I have updated my "older" banana bread recipe to make it a little healthier for breakfast or snacking. Try it and see what you think!
Blessings...

Recipe:

2-1/4 cups all-purpose flour

1/4 cup wheat bran

1/2 cup sugar

1/2 cup brown sugar (not packed)

3-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1-1/4 cups mashed ripe bananas

1/4 cup 1% milk

3 tablespoons canola oil

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup ground pecans, optional

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

2. Mix all ingredients in a large mixing bowl; beat 15 seconds, scrape sides of bowl down with a spatula and beat another 15 seconds until mixed thoroughly. Do not over mix.

3. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 60 - 70 minutes, 8-inch loaves 50 - 60 minutes.

4. Cool in pans on wire rack for 10 minutes; remove from pan and cool completely before slicing.

5. Store tightly covered at room temperature for 3 - 4 days, or freeze for longer period of time.

Yield: 14 slices per 9" loaf
165 calories per slice without nuts, 222 calories per slice with nuts.

Tip: Over-ripe bananas have the best flavor and are easily mashed with a fork. Also, if you don't have the lemon juice and zest, just use one more tablespoon of milk, it works great.

Quick Hamburger Soup

I have seen many variations of this soup, in fact, my mom has made her version for as long as I can remember. I love my version because it is very fast and easy to make on the busiest of days. Blessings...

Recipe:

1 lb. 4% ground beef

1/4 teaspoon ground black pepper

1/4 teaspoon basil

1/4 teaspoon oregano

1 envelope dry onion soup mix (from a 2 oz. package)

7 cups water

1 8-oz. can tomato sauce

1 tablespoon soy sauce

1 cup thinly sliced celery

2 cups frozen mixed vegetables

1 cup elbow macaroni

1. Brown meat in a large soup pot.

2. Add spices, soup mix, water, tomato sauce and soy sauce.

3. Bring to a boil, cover and simmer over low heat for 15 minutes.

4. Add celery and frozen vegetables. Bring soup back to a boil, lower heat, cover and simmer for another 15 minutes or until veggies are fork tender.

5. Add elbow macaroni and simmer for 4-5 minutes or until macaroni is tender but firm. Do not overcook as macaroni will fall a part.

Yield: 10-1/2 cups
132 calories per cup.

Tip: When using dried herbs, if you will rub them between your fingers as you add them to the pot, the flavor is released and makes a much better tasting dish.

Cinnamon Swirl Quick Bread

A "quick" bread is so nice to bake because of the ease and simplicity of not needing yeast. This one is great for breakfast with fruit and tea, and the extra loaf freezes beautifully for future needs. Blessings...

Recipe:

4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1/2 cup vegetable oil

2-1/2 cups sugar, divided

2 cups low-fat buttermilk

2 eggs

1 tablespoon ground cinnamon

2 tablespoons finely chopped pecans

1. In a large mixing bowl, combine flour, baking soda and salt.

2. In a small bowl, combine oil and 1-1/2 cups of the sugar.

3. Add buttermilk and eggs to the oil and sugar mixture; mix well.

4. Stir this mixture into the dry ingredients just until moistened.

5. Fill two greased 8" x 4" loaf pans about one-third full.

6. Combine the cinnamon and remaining sugar; sprinkle half over the batter.

7. Top with remaining batter and sprinkle with remaining cinnamon-sugar.

8. Swirl batter with a knife and sprinkle 1 tablespoon nuts over each loaf.

9. Bake in a 350 degree preheated oven for 45-55 minutes or until a toothpick inserted near the center comes out clean.

10. Cool in pans for 10 minutes before removing to a wire rack.

Tip: For ease in removing the bread from the pans, run a bread and butter knife around the perimeter of the pan to loosen, then using a spatula, lift the bread up from the bottom of the pan. Carefully turn the bread out onto the rack to cool completely. Place unused loaf in a freezer bag for storage in the freezer.

Taffy Apple Dip

This past weekend I went to a baby shower in which the attendees were all asked to bring a dessert or an appetizer. The "potluck" idea of everyone bringing something is so helpful to the hostess. I made this dip, which I adapted from a recipe I found in one of my Taste of Home cookbooks. It is very easy, and children friendly, since I new there were going to be young kids attending, but the adults really seemed to appreciate the addition of fresh fruit to the usual high-sugar, dessert-ladened table. Yes, it is sweet, but not like the cookies and cakes, and don't we feel just a little bit better about eating dessert when there is fruit involved? Blessings...

Recipe:

1 package (8 ounces) low-fat cream cheese, softened
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
6 or more apples, cut into wedges

1. In a small bowl, beat cream cheese, brown sugar and vanilla until smooth with an electric mixer.
2. Pour dip into a serving dish and place the dish on a platter; surround with apple wedges.

Chocolate Chip Pancakes

This past Sunday I made these pancakes for our breakfast and I was reminded of how good they are. When I first heard of chocolate chip pancakes, I thought, YUK. But, then I found this recipe in a "Taste of Home" cookbook and decided to give it a try. We really like them, and they are very easy to prepare. In fact, the recipe is so simple that I would encourage going to the kitchen with a child or grandchild to do some cooking together. I hope you will give them a try when time allows in your schedule. Blessings...

Recipe:

2 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1-1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

1. In a bowl, combine the flour, sugar, baking powder and salt.

2. In another bowl, using a fork, mix eggs, milk and oil until combined.

3. Add egg mixture to the dry ingredients and mix well.

4. Stir in the chocolate chips.

5. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

6. Serve with butter and maple syrup

Yield: 6 servings

Note: the recipe can easily be cut in half for 2 to 3 servings.

This recipe was written with a Cinnamon Honey Syrup that I will pass along, but I will also admit that I have never made it as it looks way too sweet for our tastes. We love pure maple syrup.

1 cup honey

1/2 cup butter or margarine, cubed

1 to 2 teaspoons ground cinnamon

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.

Taco Salad

Years ago when we lived in the Aptos/Santa Cruz area of California, I clipped this recipe out of our local newspaper. There are many variations of taco salad available but I think this one is particularly good and, it has always been a family favorite that we often enjoy. Other salad dressings may be used, of course, but we sure like the one printed here. Blessings...

Recipe:

½ - ¾ pound ground beef
1 small head lettuce, shredded (amount appropriate for number of diners)
2 cups corn chips – broken
1 15-ounce can kidney beans, rinsed and drained
1 cup shredded sharp cheddar cheese
1 tomato, diced
1 avocado, peeled and diced
½ cup chopped green onion
½ cup sliced olives

1. Lightly brown beef. Drain; season with salt and pepper.
2. Combine all ingredients in a large serving bowl.

Dressing:
1/3 cup vegetable oil
3 tablespoons apple cider vinegar
1-2 tablespoons taco sauce
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon dry mustard

Combine all ingredients in a small bowl and whisk until completely blended. Pour over salad and toss. All the dressing may not be needed, recipe makes about ½ cup. Serve the salad immediately.

Yield: 6 servings

Cocoa Mousse Pie

This recipe is a simple and delicious way to get a pie on the table for dessert. It is rich, but with the low-fat version, it is not guilt ridden. Blessings...

Recipe:

1 package (3 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
¼ cup milk
1 tsp. vanilla extract
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker or chocolate cookie crust (9 inch size)

1. In a mixing bowl, beat cream cheese, sugar and cocoa until well combined.
2. Add milk and vanilla and beat until smooth. Using spatula or wooden spoon, fold in whipped topping; pour into crust.
3. Cover and refrigerate until serving time.
Yield: 6-8 servings

Low-fat version: Use low-fat cream cheese and milk, and fat-free whipped topping.

Cranberry - Orange Salad

This salad is so easy to prepare, and the recipe can easily be doubled, if needed. Blessings...

Recipe:

1- 3 oz. package orange gelatin (lemon can also be used)
1 cup boiling water
1 cup (8 oz.) whole-berry cranberry sauce
1 large, or 2 small, oranges, peeled and sectioned

1. Dissolve gelatin in the boiling water; add cranberry sauce and whisk until the sauce is melted and combined.
2. Chill until slightly thickened, about an hour
3. Add oranges and stir to combine.
4. Pour into a 4 cup mold or serving dish. Chill until firm

Yield: 4 servings
Tip: If oranges are unavailable, use 1 cup mandarin oranges, well drained. I also will sometimes add a bit of finely sliced celery and chopped pecans.

Easy Cranberry-Peach Crisp

One day last week, when I wondered into my pantry, a can of cranberry sauce caught my eye. Since it is August, and miserably hot, I was not thinking of a holiday meal, but rather, "how old is that can of cranberries?" I picked up the can and read the "use by" date to find out that it would be past its prime this month. Since I had fresh peaches in the refrigerator this dessert recipe came to my mind; so I made it for dinner. It's easy, fast and tastes great with a little vanilla ice cream on top, or not.

This recipe uses half the can of cranberry, so tomorrow I'll share a wonderfully easy jello salad that will finish off the can. My family loves cranberries so I use them year around in our meals, especially in cool and refreshing salads. Blessings...

Recipe:

1-1/2 cups peeled, sliced fresh peaches
8 ounces (1 cup) whole-berry cranberry sauce
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon apple pie spice
2 tablespoons butter, melted

1. Arrange sliced peaches in a buttered 1-quart casserole dish or 9" pie plate. Stir cranberry
sauce with a fork to break the mixture up and spoon over the peaches.
2. Combine brown sugar, flour, oats and apple pie spice in a small bowl. Spoon over fruit.
3. Drizzle the melted butter over the topping.
4. Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until the peaches are fork
tender and the topping is nicely browned.

Yield: 4 servings
273 calories per serving without ice cream