November 19, 2024

GCH: What’s on Your Plate? – Grape Salad

November 10, 2012 by

This is one of the easiest desserts you will ever make, and so delicious! My first experience with grape salad was this past summer when my sister-in-law made it for a family gathering, and I was hooked! She made it with red grapes, and I am definitely a green grape gal, so this recipe calls for green grapes. Whatever your preference, it is good stuff! After playing around with several variations of recipes, this is my go-to recipe. I’ve made it for family, friends, and Bible studies, and EVERYONE loves it, young and old!

Grape Salad

Ingredients:

  • 3 lbs. green grapes
  • 8 oz. container of light cream cheese
  • 8 oz. container of light sour cream
  • 1/2 c. white sugar
  • 3/4 tsp. pure vanilla extract
  • 1/2 c. light brown sugar
  • 1/2 c. pecan pieces

Directions:

1. Place grapes in a colander and rinse well. Empty into a bowl lined with paper towels to absorb excess water.

2. Empty the containers of light sour cream and light cream cheese into a mixing bowl. Add the white sugar and vanilla. Mix until combined and smooth. (hand mix or use a mixer)

3. Add grapes into the mixing bowl and fold until grapes are all coated.

4. Transfer to a serving bowl and sprinkle with brown sugar and pecans.


Tips:

  • Serve well-chilled.
  • Add more grapes if you prefer a lighter coating.
  • Walnuts are also good on this!

Praise God! Let’s eat! 

Shandy

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You can visit Shandy’s personal blog at aprons-n-pearls.blogspot.com

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GCH: What’s on Your Plate? — Grass-Fed Burger on Marinated Portobello’s

November 9, 2012 by

 

This version of the All-American Burger satisfies our craving for participation in the Sunday Barbecue while honoring our desire to abstain from ingesting gluten.  Just put the Portobello in a Zip-Lock bag or some other container to marinate while the festivities are proceeding.  They will be ready to throw on the grill with the burgers when everyone else is warming their traditional buns.

One note of caution; if you don’t know what condiments are being served by your host be sure to take your own.  Common condiments like Barbecue sauces, mayonnaise, thousand island dressing ketchup and even prepared mustard’s can contain gluten.  Unless you want to be the “Label Police” at your friend’s house, just choose to take your gluten-free condiments with you.

Gracious Guest/ Party Suggestion: I like to make a gift basket with the Gluten Free Condiments as a hostess gift.  This way, you are saying thank you to your host as well as making sure you have the gluten-free dining experience you desire.

It is important that you do your homework on what products truly are gluten-free.  There are some great Apps that help with this as well as the Gluten Free Society website www.glutenfreesociety.com, which is loaded with information on maintaining a gluten-free lifestyle.  This site is my go-to site, as different people have different needs when it comes to gluten.  There are many great choices for information available.  These are just some suggestions.

I am a proponent of complete gluten avoidance, but others may choose to simply remove the main sources such as wheat, barley, and rye.  This is a great place to start, but if you are truly gluten sensitive, a complete elimination is required to protect your health.  If you aren’t sure where you are on this spectrum, get tested.  I will have more information on testing in upcoming posts.  For now, I believe we can all benefit from the elimination of gluten from our diet in order to heal our bodies and our digestive systems.  Our body has been suffering the consequences of the gluten assault we have been perpetrating on ourselves over our entire lifetimes.  I guarantee you will feel so much better in such a short time, you won’t want to go back.

Funny thing, anyone will eat your gluten-free options.  No need to make a fuss over it.  In my opinion, this is a great example of how taking care of ourselves and our own health brings the gift of health and happiness to others in previously unimagined ways.

Make your gift Organic and Gluten-free and you have doubled the value.  Enjoy.

 

Ingredients:

This recipe serves 2 but you can multiply as needed.

1 pound Grass-Fed Organic Ground Beef, Turkey, Lamb, Venison, Bison, Buffalo, Elk etc…you get the idea (Vegetarian Option: Veggie Burger that is confirmed Gluten Free)***

4 – 4-6″ diameter Portobello mushrooms Pull out the stem of the mushrooms, then gently scrape out the gills with a spoon leaving just the firm flesh of the caps to be marinated.

 

Basic Marinade:

2-3 Tbsp Organic Expeller Pressed Extra Virgin Olive Oil

1-2 Tbsp Organic Balsamic Vinegar (Modello, Italy)

1-2 Cloves Organic Garlic Crushed and allowed to sit for 5 minutes

1-2 Tsp Organic Fresh Squeezed Lemon Juice (from a real lemon)

1/2 Tsp Real Salt or Himalayan Pink Salt (to taste)

Ground Black Pepper to taste

Other spices can be added to this basic marinade to accommodate your tastes.  You can make it Italian, Mexican, Indian or any flavor at all.  The options are endless.  Spices add to the ORAC value of this burger “bun”.  Especially good is Turmeric.  But, be creative and make it your own.  Just NO MSG please!

Mix all the marinade ingredients together or just add them to the Zip-Lock bag as you go.  I never measure my marinade ingredients.  Just dump it all in the bag.  After you have added all the ingredients for the marinade, zip the bag shut and squish it around to mix.

You can make the marinade ahead of time and keep it on the counter or in the refrigerator.  It will just get better as it sits.

When you are about an hour from cooking, add the mushrooms to the bag to marinate.  The mushrooms will soak up the liquid so be sure they are thoroughly coated with the mixture right away.  You may even want to agitate the bag periodically to make sure the marinade is evenly distributed.

Note: I do not recommend soaking the mushrooms more than an hour as they will tend to get soggy and no one likes a soggy “bun”.

 

Burgers:

I like to mix spices into my burger.  You can be creative on this, as well.  Maybe some garlic and diced onion, Cajun seasoning, Italian Seasoning, anything you like will be fine.  Even leaving them plain works.  You can always add salt and pepper or other flavors later.

I make my burgers about 8 oz. raw.  They will be about 6 oz. cooked that way.  This depends, of course, on the variety of burger you use.  Grass-Fed beef tends to be more lean than regular hamburger.  Other meats will behave differently of course.

Cooking:

You can barbecue the mushrooms on the indirect heat portion of the grill right along with the burgers.  Make sure you turn them with tongs so that you don’t poke holes in them.  Same goes for the burgers.  Poking holes with a fork allows the juices to drip out.  Not my idea of a juicy burger.

Burgers and mushrooms should be cooked to medium rare status in about 4-5 minutes per side.  Over cooking the mushrooms will result in floppy “buns”.  Over cooking the burger will result in destruction of vitamins and beneficial enzymes, not to mention taste.  But, burger done-ness is a personal choice.

It is also fine to broil the burgers and the mushrooms if the weather is not of the barbecue variety.

 

Condiments as desired:

Romaine Lettuce Leaves

Sliced Tomato

Bubbie’s or Homemade Dill Pickle Slices

Organic Avocado

Sliced Red Onion

Organic Pastures Raw Milk Cheddar Cheese

These are my favorites burger additions.  But, feel free to experiment.

 

Some ideas:

You could toss some sliced Anaheim Chilies, Red Bell Peppers or even Sliced Summer Squash, egg-plant, or other grill-able vegetables into the bag of marinade with the mushrooms and throw those on the grill along with the “Buns” and burgers.  Then add to the burger stack.  The possibilities are endless.


***Note on the Veggie Burger option:

ALL GRAINS CONTAIN GLUTEN!!! If you want to eliminate gluten from your diet completely, and want to have a Veggie Burger you must make absolutely certain you choose an option that is made from beans and legumes.  I am not familiar with all the brands available currently.  Read the label and do your homework.  I do not eat Soy, Beans or legumes myself so I am not a good resource for these options.  The website I have listed for Gluten Free Society is a great resource for this type of information.

Enjoy!

Renee Porter Sullivan, CHt

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GCH: What’s on Your Plate? – Moroccan Vegetable Stew

November 8, 2012 by

Let me start off by saying, I have NO idea if this stew actually has anything to do with Morocco. That’s what my Mom called it, and since I never saw the recipe written down, I took her word on it and the name stuck. Apologies if you are of Moroccan descent and you don’t recognize this as something you would ever eat!

Whatever you end up calling this, the fact remains that a simple vegetable stew is always a welcome dinner at our house, especially in the fall. The combination of lentils and butternut squash gets all soft and earthy-sweet, while the green beans add texture. The only things besides veggies are chicken broth (or vegetable broth, if you are vegan) and Madras curry paste.

A quick note about curry (and next week I’ll get into more depth): curry comes from the Indian word “kari”, which simply means “sauce”. There is no one kind of curry – rather, there are hundreds of variations, and you can buy prepared curry in powder, paste, or sauce form. In this recipe, I use Madras curry paste, which is pretty mellow and has a good balance of tangy, spicy, and a little sour. Feel free to use any curry powder or paste you like, but not Thai curry, since most of that is coconut-based.

As far as the veggies you use, feel free to add, subtract, or substitute here. I think diced carrots or tiny cauliflower florets would be good, and you could double up on the tomatoes if you wanted to. If you don’t like lentils, try it with a can of chickpeas instead. Have fun with it!

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Moroccan Vegetable Stew

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small butternut squash, or 1 pound fresh butternut squash chunks, cut into 1/2-inch pieces
  • 1 cup lentils, any kind (I used red, but brown or french green work well too)
  • 1 small onion, chopped
  • 1 large potato, any kind, cut into 1/2-inch pieces
  • 1 14-oz. can tomatoes (I like fire-roasted, but any diced tomatoes work)
  • 1 32-oz. carton chicken broth
  • 1 heaping tablespoon Madras curry paste (if using curry powder, use 2 tablespoons)
  • 12 oz. fresh green beans (or frozen) cut into 1-inch pieces
  • salt and pepper to taste

Directions:

  1. Prepare the squash: cut off the peel, remove the seeds, and chop into bite-sized pieces. In a large pot with a lid, heat the vegetable oil, then sauté the squash, onion, and potato for 5 minutes.
  2. Add the lentils and stir to combine, then stir in the tomatoes. Cover with chicken broth – about 1 – 2 cups, just level with the top of the vegetables. Turn the heat to low and let simmer for 30 minutes, stirring occasionally.
  3. Stir in the curry paste and green beans. Make sure the curry gets broken up and doesn’t sink to the bottom of the pot! Add more broth if you need to. Cover and let cook until green beans are just done – you want them to be al dente – about 15 – 25 minutes. If you are using frozen green beans, stir them in frozen, but only cook for 5 or 10 minutes – they shouldn’t be mushy.
  4. Taste for salt and pepper. Add more curry if you like!

If you are a vegetarian, or are making this for Meatless Mondays, serve it with bread and some sliced fruit. You could also make it a side dish, with grilled chicken and a salad. And like most stews, this is even better the next day!

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— Dana Kim (also blogs as the Maven of Make-Do at http://frugalgirlmet.blogspot.com)

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GCH:What’s on your Plate? — Old Fashioned Chicken Pot Pie

November 7, 2012 by

I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.

The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul!  This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions.  Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!

Old Fashioned Chicken Pot Pie by Liz Lanza

OLD FASHIONED CHICKEN POT PIE

Ingredients:

1 Tablespoon butter

2 garlic cloves, minced

1/4 cup diced onion

2/3 cup sliced or diced carrots

1 teaspoon salt (or more, depending on taste)

1/4 teaspoon pepper

1 1/2 cups chicken broth

2/3 cup frozen peas

2/3 cup frozen corn

2/3 cup diced potato

2/3 cups milk

1/2 cup flour

2 cups cubed cooked chicken

1 refrigerated pie crust (from a pack of 2)

Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender

2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.

4. Pour filling into a pie dish.

5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

 

Happy Eating,

Liz

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GCH: What’s on Your Plate? – Pumpkin Bread

November 6, 2012 by

Today I thought I’d share my Grandma Jessee’s recipe for Pumpkin Bread.  My grandma was born in 1902 and died in 1994, which made her 92 years old.  She was the sweetest, God-fearing woman you’d ever want to meet.  For most of my childhood, she lived right next door to us so I’d go over there and hang out with her and help her cook, or watch her “stories” with her.  She always made this recipe around Thanksgiving, so whenever I think of fall recipes, this is my default.  I’ve made a couple of changes to her original recipe to modernize it, such as the Pam Baking Spray and using Self-Rising flour, but the taste is identical.

My Grandma Jessee

Now if you’re like me and have picky eaters in your house or family members with nut allergies, you can choose to omit the raisins and/or pecans.  I made several loafs yesterday – one with raisins and pecans, one with raisins only, one with pecans only, and one without either raisins or pecans.  It’s delicious either way!  I hope you and your family will enjoy this recipe!  Please leave a comment if you make it and let me know how it turned out for you!

PS – a tip for you about eggs… my mother always taught me to crack my eggs into a separate bowl instead of into the bowl with the other ingredients.  This is for two reasons – if you get any shell in there, you can pick it out and also, if you happened to get a bad egg, you won’t ruin your entire mixture by cracking it directly into the bowl! 🙂

Pumpkin Bread

Pumpkin Bread

Ingredients:

3 cups sugar

2 cups pumpkin

4 eggs

1 tsp nutmeg

1 ½ tsp cinnamon

1 cup oil

2/3 cup water

3 1/3 cup self-rising flour

1 cup raisins

1 cup chopped pecans

 

You’ll also need:

Very large bowl

Pam Baking spray

Measuring Cups

Measuring Spoons

Spatula

2 – 9x5x3 loaf pans

Mixer

 

Directions:

Combine all ingredients except raisins and nuts, mix well.  Then fold in raisins and nuts.  Spray 2 – 9x5x3 loaf pans with baking spray.  Divide batter and pour into each pan.  Bake in a preheated 350 degree oven for 1 hour.

ENJOY!! 🙂

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You can visit Shauna at her personal blog for more recipes, crafting, and other fun stuff!  http://www.workhomeplay.net

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GCH:What’s on Your Plate? – Mac and Cheese

November 5, 2012 by

Coleen’s Mac & Cheese

Mac and Cheese.  C’mon, who does not like mac and cheese?  I read a poll, and Mac and Cheese was voted overwhelmingly as ‘favorite comfort food!’  Now I am hoping that your favorite version doesn’t come out of a blue box. 😉   But, if it does, perhaps you might try my version and see if it does not convince you to try it versus the blue box, in the future.

This version of Mac & Cheese has lots of veggies hidden in there.  Some of the pasta is made with pureed carrots and tomatoes, and there is butternut squash throughout the cheese sauce.  I love this because it makes the cheese sauce even more colorful causing the eaters to ‘think’ it is more cheesy!  Also, there is only 6 ounces of shredded cheese in the whole dish which helps to ‘healthify’ this recipe.

Have you ever made a white, or Bechamel, sauce?  Well, today you will!  It is very easy, and a great technique to add to your repertoire!  In a future post, I will share some recipes that need a white sauce and by then you will be a pro at making it!

The following recipe makes an abundantly filled 9×13 pan…enough to feed 6-8 hungry folks.  (or, if you have a husband who LOVES leftovers like mine, lunch for 2-3 days.)  This recipe is easily doubled, and I always make a double batch.  A menu suggestion: M&C, steamed broccoli, grilled ham steak.  a big, delicious salad is often our only accompaniment.

Macaroni:
1# box small macaroni (shells, penne)
12-oz box veggie pasta (I used penne made with carrots and tomato) *

Cheese Sauce:
1/2 small onion, diced
2 T butter
2 T flour
1 cup 2 percent milk
1 cup chicken or vegetable broth
2 (10-ounce) packages frozen pureed winter squash, thawed
1/2 cup part-skim ricotta cheese
4-oz sharp Cheddar, shredded (about 1+1/3 cup)
2-oz Monterey jack cheese, shredded (about 2/3 cup)
1 tsp salt, 1 tsp fresh ground pepper
1 tsp ground (dry) mustard

Topping:
2 slices stale bread, crumbled into fine crumbs
2 Tbsp freshly grated Parmesan cheese
1 tsp olive oil

Pre-heat your oven to 375.  Coat a 9 by 13-inch baking pan with small amount of  butter.  Bring a large pot of water to a boil; add 1 tsp of salt and the macaroni;  cook  according to package directions.  Drain in a colander and place back into the  cooled pot (this is where you will mix the macaroni and all that cheesy goodness together!)

Meanwhile, over medium heat, melt the butter in a medium saucepan, adding the  diced onion. Cook ‘til the onion is soft and translucent, approximately 5 minutes.  Then sprinkle the flour over the cooked onion and, using a whisk, stir constantly for  1 minute.  Adjust the heat to very low, and cook for 2-3 minutes to get the starchy taste out of the mixture.  Do not let the mixture brown.

Increase the heat back to  medium and immediately slowly pour in 1/4 cup or so of milk while whisking briskly.  Just keep stirring!  As this is absorbed, continue to slowly add the balance of the  milk in a steady stream, followed by the broth; stirring constantly as the liquid  becomes absorbed.  This will take about 3 minutes.  Adjust the heat lower again and  let this mixture simmer slowly for another 5  minutes, stirring occasionally.  (You  have now made a white sauce!! Congratulations!!!)

At this point, add in the thawed  butternut squash, stirring ‘til it is incorporated, allowing the mixture to come back  to a simmer.  Remove the saucepan from the heat.  Stir in the ricotta, and the  other cheeses, along with the ground mustard, salt & pepper.  Carefully taste (it’s hot!) the  cheese sauce, adjusting for seasoning.

Pour cheese mixture over the macaroni in the large pot and stir gently to combine.  Transfer the macaroni and cheese to the 9×13 baking dish and bake for 20 minutes.  Remove from oven.  Adjust the top rack in the oven to a higher position, and turn  the broiler on.  Combine bread crumbs, Parmesan cheese and oil in a small bowl.  Mix with your fingers; get a little messy!  Then sprinkle over the top of the cooked  mac and cheese.  Carefully place the baking dish back in the oven and broil for 3  minutes.  Keep your eye on it; you want the breadcrumbs to brown but not burn and  for some of the macaroni to get just a little crispy (my husband loves that part!).  Again, carefully remove from the oven…and you are ready to serve!

*here is a link to the type of veggie macaroni I used.  Check it out!

http://barilla.com/content/prodottobarilla/veggie-penne-freshly-pureed-tomatoes-and-carrots

God loves you…and I do, too! <3

Coleen

 

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Are you interested in joining us for one of our Women’s or Teens Online Bible Studies?  Click HERE for more details, and to sign up!

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GCH: What’s on Your Plate? — Southwest Frittata

November 4, 2012 by

For two days last week, my husband and I went out of town to celebrate our 9th Anniversary.  I had made reservations at a Bed & Breakfast just a couple of hours away from home.  This was our first experience at a B&B, and the first time we had ever done anything for our anniversary!  So we were both pretty excited!

Having never been to a B&B, we really didn’t know what to expect.  But I have to say that within just a few minutes upon arriving, the hosts of this B&B set our minds at ease!

David and Nancy Bowman, the Innkeepers at Bowman’s Oak Hill Bed & Breakfast in Wisconsin Dells, Wisconsin, were the absolute best hosts!  Both of them were extremely friendly and very determined that we were going to have an awesome time!  David even made us literally promise that we would ask if we were in need of something!

The room we reserved was called “Gracie’s Garden Room”.  It was amazing!  From the white cast iron bed with fluffy pillows, two-person in-room Jacuzzi, His & Hers bath robes, the “Happy Anniversary” card found on our pillows, and the soft gentle music playing in the background, Gracie’s Garden Room was the perfect setting for our anniversary!  This room is just one of the many reasons why we will definitely visit this B&B again!

The reason I am sharing this information with you is not just because this was an amazing place to stay, but I want to share a recipe with you that Nancy Bowman has won several awards for!  This particular recipe is one that was served to us for breakfast on our first morning.  With Nancy’s permission, here is the recipe for her infamous “Southwest Frittata”.  Oh my goodness, this is absolutely delicious!

Southwest Frittata

Ingredients:

7 large eggs

1 can creamed corn

1-4 oz can sliced black olives, drained

1-4 oz can diced green chilies

2 cups shredded Cheddar or Mexican mix cheese

Directions:

Preheat oven to 350 degrees.  Beat the eggs in a large bowl.  Add remaining ingredients.  Stir together and pour into 10-inch glass pie pan.  Bake for 50-60 minutes.  Bake until set.

Nancy served this dish with black bean and corn salsa and sour cream.

Variation:  You can also use whole corn and ¼ cup half & half in place of the creamed corn.  Fresh slices of tomatoes on the side are also nice!

Servings:  6

You can find other awesome recipes on David & Nancy’s B&B website, located at:  www.bowmansoakhillbedandbreakfast.com.

If you’re looking for a great B&B, we would highly recommend Bowman’s Oak Hill B&B, located just outside of Wisconsin Dells.  From the spacious romantic bedrooms, lovely bathrooms, and the yummy breakfast served in the dining area or on the large deck, to the eight acres of park-like setting and 25 acres of woods to wander, you will definitely have the opportunity to rest and relax!

Contact Info:

David & Nancy Bowman
4169 State Hwy 13 North
Wisconsin Dells, WI 53965
(888) 253- 5631
 

(Be sure to visit me here next Sunday, when I share Nancy’s amazing recipe for Lemon Sauce!  This sauce was the most amazing treat for the Ricotta Pancakes made for us on our 2nd day at this B&B!  Oh my goodness, it was so delicious!!)

Are you ready to find out who the Winner is of our “GCH:What’s on Your Plate” Launch Party Giveaway?

It was so much fun reading all of your comments on Thursday and Friday!  Thank you so much for participating in our Launch Party!  I am very happy to announce our WINNER.  This person commented on our blog on November 1st at 6:51am!  Her name was randomly drawn!

I am happy to announce

Theresa Roxmarin-Cox…

IS OUR LUCKY WINNER!!

I will be contacting you soon!  Please email me at Christi@GirlfriendsCoffeeHour.com with your mailing address right away, so I can mail your copy of “Southern Plate” cookbook by author Christy Jordan!  You will love this cookbook!!  Christy happens to be one of my all-time favorite cooks!  I hope you enjoy the cookbook!

 (If this prize is not claimed by Wednesday, November 7th, at 8pm CST, a new Winner will be drawn.)

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Be sure to check back tomorrow when Coleen Hayden will share a “Good for You…but Yummy, too” recipe!!

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Be sure to FOLLOW our blog so you won’t miss out on one single delicious recipe right here on “GCH:What’s on Your Plate?”!!

Bon appetit,

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GCH: What’s on Your Plate? Launches TOMORROW!!

October 31, 2012 by

 

Beginning tomorrow, we will take the next two days to introduce you to our six bloggers who will be bringing you some amazing recipes each day here on GCH: What’s On Your Plate?!

 

 

Monday:  

Coleen Hayden will bring you “Good for You…and Yummy, too” recipes!

Tuesday:  

Shauna Jared will bring you “Southern Comfort” recipes!

Wednesday:

Liz Lanza will bring you “Family-Style” recipes!

Thursday:

Dana Kim will bring you “Ethnic Cuisine” recipes!

Friday:

Renee Sullivan will bring you “Gluten-Free” recipes!

Saturday:  

Shandy Showers will bring you delicious “Dessert” recipes!

 

Tomorrow, to get us started off to a great start, we are hosting an awesome GIVEAWAY!!  This tool will help you greatly, in the kitchen!!  You won’t want to miss this!  It happens to be one of my most favorite tools in my own kitchen!  So be sure to check out our blog on both Thursday AND Friday for more details!!

 

Until then, What’s on Your Plate?

Christi

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What’s on Your Plate??? COMING SOON!!!

October 21, 2012 by

 

 

What’s on Your Plate??

 

Recipes for that hungry bunch in your home!

 

Appetizers, Beverages, Breads, Desserts, Healthy Eating, Main-Course, Soup/Salad, and MORE!!

 

Coming SOON!!

 

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Balsamic Glazed Turkey Meatloaf

September 16, 2012 by

This week’s edition of ‘healthy…but oh-so-yummy!’ centers on another comfort food— meatloaf.  The way we have upped the healthy quotient is to use ground turkey along with <shhhh!> sliding in some veggies, like zucchini, mushrooms and onion. Also, this recipe works for gluten-free eaters as the bread crumbs are eliminated and instant mashed potatoes are substituted!   This might be a good recipe for the NON-mushroom lovers to try ‘cause you will never be able to detect them in the final product!  Balsamic Glazed Turkey Meatloaf  is also low in fat, high in protein, and simply delicious!   I almost always double this recipe ‘cause the leftovers make a great meatloaf sandwich.  Enjoy!

Balsamic Glazed Turkey Meatloaf

2012-11-27 19.17.58

Ingredients:

2 tablespoons olive oil

1 small zucchini

8 ounces baby bella mushrooms 2012-12-02 02.31.17

1 small onion

3 tablespoons chopped garlic in oil

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 teaspoon dried thyme

2 tablespoons parsley flakes

1 pound ground turkey (15% fat)

1 pound ground turkey breast (7-10% fat)

1 cup instant mashed potatoes

1/2 cup freshly grated Parmesan cheese

1/2 cup ketchup, divided

3 tablespoons prepared mustard

1/4 cup plus 2 tablespoons balsamic vinegar

2 tablespoons dark brown sugar (alternately, I use 1 tablespoon molassses)

Directions:

Preheat the oven to 400 degrees. Line a small roasting pan with foil.

Cut up the vegetables into a “small dice”-size, approximately 1/4″ cube (or use a food processor to chop them). Heat the oil in a large saute pan over medium-high heat.

Add the zucchini, mushrooms, and onions sauteing for 4-5 minutes; take care not to allow them to burn.

Add chopped garlic, reduce heat to low and saute for 2 more minutes.

Remove pan from heat, season well with salt & pepper; set aside to cool.

Meanwhile, whisk the egg and herbs in a large bowl.

Stir in the parmesan, 1/4 cup ketchup,  mustard, 2 tablespoons balsamic vinegar.

Add the cooled vegetables; mix until just combined.

Crumble the ground turkey over the mixture in bowl and add the instant mashed potatoes.

Using care to not overmix, combine all the ingredients.

Pour the mixture onto the foil-lined pan, and shape into a rectangle (or you could use a 9-by-5-inch loaf pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and the brown sugar/molasses  in a small bowl; brush the mixture over the entire loaf.

Bake for 1 to 1-1/4 hours.  Let rest for 10 minutes before slicing.

Our menu this night included cauliflower mash (“mock” mashed potatoes), steamed broccoli and rosemary bread.  here is a good recipe for the mock mashed potatoes  to try:  <http://laurasglutenfreepantry.com/2012/08/mock-mashed-potatoes-nightshade-free-dairy-free-option.html> <3

God loves you !

And I do, too.

Coleen

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