Veggie Meatloaf

Back in the day we lived in Louisville, KY, and we had the best neighbor a young married couple could ask for. She was very protective over us, took care of us. She would bring us meals, watch over the house while we worked and went to school full time, and was abundantly gracious. She even recognized when my parents were in town and brought my dad a meal she remembered he really loved (Chili Spaghetti).

Well, one of many nights of bringing us meals she brought a meatloaf made with vegetables, and Reson fell in love with it. So, for the first in five years I made one for him. Here is how that meal went along with my homemade Mash Potatoes.

Diced New Potatoes

Diced Petite Carrots 

(Yes, those scissors are my best cutting friend)

Diced Onions

1lb Extra Lean Beef

Seasoned with Adobe

1 egg

Bread Crumbs sprinkled on top

Tomato Sauce drizzled lightly

350 degrees for an hour (veggies make it take longer)

30 minutes in start on the potatoes

 Boil Potatoes (I like it with skin, but you can take it off)

Once soft, drain

Add Whipping Cream (or water for those allergic to Diary) 

to the consistency that you like, but leave a little dry for this...

Half a stick of butter

(yes, I LOVE my Pampered Chef Masher)

A Dallop or two of Daisy, I mean Sour Cream

 Season Garlic (if you want garlic flavor) & Salt to taste

 waalaa!

The Meatloaf should be dinging

And Logan's reaction... "Yumm"

Mommy's sick and doesn't feel like cooking Taco Salad

Today has been quite a day! I have been sick the past two days, but today hit me like a ton of bricks. I spent most of the day in bed while Luk and Logan tore apart my room, but Luk did a great job keeping Logan company. However, dinner quickly approached as nap time came to an end, and there are three hungry boys living in this house... SO!!! Here we go:

- 1lb of extra lean ground beef
- 1/2 medium onion (optional)
- Nacho Chips
- Shredded Lettuce
- Sour Cream
- Shredded Cheese
- Chives
- Hot Sauce (For the "Hot" lovers)
- 1 box of Zatarain's Red Beans & Rice

Oh yea, one 17 month old little boy to help (this of course is optional)

So, this is easy, basic because when momma is sick simple is best. So, brown the meat and add onion if you want to add some great flavor, while also preparing your Red Beans & Rice (follow the box directions).

I know I mentioned in an earlier post I loved my paring knife, but this tool you see on the right is the best! It is The Pampered Chef Mix 'N Chop, this is one of the best cooking tools you can purchase.

Preheat oven to 350 degrees (to melt the cheese on the chips and beef)

We use the bite size for our little hands that we feed.

Spread the Cheese (usually I grate fresh cheese which is better, 

but sick mom prepackaged shredded cheese)

Beef on top

Yes, another layer of cheese. We like cheese.

Case in point, they see cheese, they say, "please!"

We also had a guest that wanted the shredded cheese,

Hiccup (otherwise known as Luk)

Yea, they love cheese.

Rice, Done. (It was drier when eaten)

melted cheesy beefy nachos

Red Beans & Rice, Lettuce, Sour Cream, Chives on top.

Husband likes to add hot sauce and tomatoes, here. 

Boys are fed, mommy's quick meal, and we are good to go!

Easy Peasy Apple Tart

So, there is this easy peasy recipe that I have for an Apple Tart from Campbell's Collection 3 Cookbooks in 1. I have change a few things on it.
- 3 large green apples
- 6 TBS sugar (I used Splenda)
- 1 TBS ground cinnamon
- 1/2 TBS ground ginger
- 1 package Pepperidge Farm Frozen Pastry Sheets

Apples cut in small chunks

All the spices getting ready to be mixed

mix spices

Spices mixed with apples

my best friend (sprayed on flat sheet)

I usually cut the sheets into 9 squares, but I decided that I wanted to save on time and just make it a sheet.

press edges

Sprinkle top with cinnamon

 

I had extra apple/spice mix so I added a cereal to it for a nice apple crunch:

Oh wait, that's not right...

There! That's alot better!

Bake this and the Apple Tart


350 degrees for 20-25 minutes

Serve with Ice Cream and Caramel Sauce if you have it:

Chicken Orzo Soup

There is this restaurant in our small town that best one of the best soups I've ever had. When I feel crummy, the sinuses acting up, I usually ask Reson to go by and pick up a cup before he heads home. Well, today was one of those day, and really I was wasting money on this. So, I decided today that I would make it myself. I looked up different renditions, but ultimately made my own recipe for it. The one here at home has a soft tomato base to it, and I couldn't quite find that in the recipes. So, here is Aislynn's Chicken Orzo Soup for when you feel crummy!

- 60 fl oz of Chicken Broth
- (4) Italian Style canned tomatoes (puree in blender)
- (3) Skinless Chicken Breast
- (1/2) medium onion (chopped small)
- chopped baby carrots of equal amount of onion
- Italian herb seasoning*
- Basil seasoning (chopped)*
- salt/garlic *
- (3/4c) Orzo Pasta
* to taste

Add Chicken broth, tomato puree, onions, carrots, seasonings* (to taste)

bring to a boil

cook Chicken in chunks with seasoning of choice (I use Adobo- look at the other post for link)

once to a boil add the (3/4c) of orzo pasta

then add chicken and broth from the cooking into the pot

(the orzo will be about 3/4 done)

watch as the pasta gets finished and closer to serving time

There it is about 20 minutes after the chicken went in.

This is really tasty! Yes, I've already sneaked and ate some. Our family (including the boys) LOVE soup. I don't think we will be making unexpected trips to the restaurant anymore!