Meatloaf

Yields 6 to 8 servings

Prep: 25 min

Cook: 45 min

Total: 1 hr 10 min

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

1. Heat oven to 325 degrees F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. 
3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. 
4. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. 
5. Add the egg and combine thoroughly, but avoid squeezing the meat.
6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. 
7. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
8. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. 
9. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Pizza Sauce

Ingredients:

1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Directions:

1. Pre−mix the dry ingredients, mix, and set aside. 
2. In a small saucepan, combine tomato paste and water. 
3. Over medium high heat, bring to a simmer.
4. Add the pre−mixed spice, stir in well. 
5. Reduce heat to low, and simmer 35−40 minutes, stirring occasionally.
6. Cover sauce and refrigerate until needed. 

Makes about 2 1/2 cups. (4 − 12" pizzas)

Navajo Tacos

Navajo Fry Bread

• 2 -2 1/2 cups flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup instant milk (or 1 1/4 cup milk and omit the water)
• 1 cup water

Filling

• 3/4 lb ground beef
• 1/2 onion, chopped
• 5 mushrooms, sliced
• 3/8 teaspoon garlic salt
• 1/2 can pinto bean or baked beans (I prefer Bush's Grillin' Beans Smokehouse Tradition)
• 1/2 cup cooked lentils (optional, but highly suggested) 

Suggested Toppings

• 1/2 to taste grated cheese
• 1/2 to taste salsa
• 1/2 to taste lettuce
• 1/2 to taste tomato
• 1/2 to taste onion
• 1/2 to taste sour cream
• 1/2 to taste green onion 
• (whatever sounds good)

Directions:

Prep Time: 45 mins
Total Time: 1 hr 

To make fry bread:

1. Mix dry ingredients.
2. Stir in water.
3. Knead dough lightly; cover and let rest 15 minutes.
4. Heat 1" vegetable oil in a 10" skillet.
5. Pinch off dough in small amounts and pat dough into thin 8" circles.
6. In the hot oil, quickly brown on both sides.
7. Drain on paper towels.

To make filling: 

1. Brown ground beef, drain, and onion and mushrooms
2. Add beans, lentils and garlic salt
3. Simmer covered 10-15 minutes

To Serve:

1. To Serve: Spoon filling onto frybread.
2. Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.

Shepherd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1/2 cup green peas
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded Cheddar cheese

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Nutritional Information

Amount Per Serving  Calories: 452 | Total Fat: 17g | Cholesterol: 65mg

Chicken Parmesan

4 chicken breasts
1 cup Italian style bread crumbs
1 egg
2 Tbs. olive oil

directions:

• beat the chicken breasts with a mallet
• coat in egg, then coat in bread crumbs
• brown chicken in hot olive oil (just until breads crumbs are lightly browned)
• place in oven pan

sauce
4 tomatoes - chopped
1 Maui sweet onion - saute
2 tbs brown sugar
1 Tbs. salt
2 tsp. pepper

directions:

• blend sauce together in blender on low
• spread over chicken
• place in oven 325 degrees for 20 min.
• sprinkle Parmesan cheese on top directly after removing from oven

Chicken & Broccoli Casserole

For the record... this is really easy to alter the amount of ingredients, so keep that in mind!

2-3 cups cooked chicken, diced

1 bunch or bag of broccoli, cooked

1 box stove top stuffing

3 handfuls of cheese. cheddar or mixed.

Sauce (don't alter to much here)

1 cup mayonaise

1 can cream of chicken

milk...to make the mix more liquidy.

2 dashes Curry powder

salt and pepper

Preheat oven to 350*. I use a 9x13, unless I feel like a smaller pan :) I layer the bottom of the pan with the desired amount of broccoli and sprinkle 3/4 cheese over it. On top of that I layer the COOKED chicken. I mix up the sauce to about the consistency of yogurt and layer on top of chicken. I then top with the stuffing. When it comes out i sprinkle the rest of the cheese on. Heat through for about 20-30 minutes.

Macaroni and Cheese Makeover

A healthier alternative to high-fat macaroni and cheese.

When I made this for the recipe party, I didn't add the breadcrumb topping because I was out of time. But it is SO much better with the topping.

You can alter this recipe to fit your taste. For example, you can omit the cottage cheese if you are not thrilled with the texture, and the recipe still tastes great without it. Or you can add a few little things like broccoli and chicken to make this a yummy chicken, broccoli, mac & cheese casserole.

I'm not the biggest fan of macaroni noodles, so I always swap those out for penne noodles.

Ingredients

4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup nonfat sour cream
1/2 cup skim milk
2 tablespoons grated fresh onion
1 1/2 teaspoons reduced-calorie stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
Vegetable cooking spray

Topping Ingredients

1/4 cup dry breadcrumbs
1 tablespoon reduced-calorie stick margarine, melted
1/4 teaspoon paprika
Fresh oregano sprigs

Preparation

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.

Yield

6 servings (serving size: 1 cup)

Nutritional Information

CALORIES 356(28% from fat); FAT 11.2g (sat 5.2g,mono 3.3g,poly 1.4g); IRON 2mg; CHOLESTEROL 63mg; CALCIUM 402mg; CARBOHYDRATE 37.5g; SODIUM 724mg; PROTEIN 24.9g; FIBER 1.2g

Cooking Light, MARCH 1995