Vegetable Meatloaf

This is a recipe from Self Magazine’s Drop 10 compilation of dishes that maximize your use of superfoods. It is full of veggies and very tasty, so much so that a coworker couldn’t wait until lunch to eat it — I hear it makes a good late breakfast too! Note, if you are feeling a bit lazy and don’t want to take the time chopping the veggies finely, you can rough chop and use a food processor to puree them smaller.

You will need:

• 1/2 c onion, finely chopped
• 2 cloves garlic, chopped
• 1/2 c mushrooms, finely chopped
• 1/4 c carrot, finely chopped
• 2 T green pepper, finely chopped
• 2 T celery, finely chopped
• 3/4 c canned pureed pumpkin (be sure not to get canned pumpkin pie mix! you could use pureed butternut squash too)
• 1 lb 90% lean ground beef
• 1/2 c seasoned bread crumbs
• 1 egg, beaten
• 1/4 t salt
• 1/4 t pepper
• 1/2 t dried oregano
• 4 T tomato sauce, divided

Then you will…

1. Preheat your oven to 350 degrees. Lightly spray a 9×5-inch loaf pan with cooking spray.
2. Coat a medium skillet lightly with cooking spray. Over medium heat, cook onion until just tender, 2 minutes.
3. Stir in garlic and mushrooms; cook, stirring occasionally, until soft, 5 minutes.
4. Add carrot, pepper, and celery; cook 3 minutes more.
5. Removed from heat; cool 5 minutes. Stir in the pumpkin.
6. In a large mixing bowl, combine beef with bread crumbs, egg, salt, pepper, oregano and 2 tablespoons of the tomato sauce.
7. Mix in the vegetable mixture; stir until well combined. (It works best if done with wet hands.)
8. Form into a loaf; place in prepared pan. Spoon remaining two tablespoons of tomato sauce on top.
9. Bake uncovered, until meat is no longer pink, 45 to 50 minutes.

Caesar Crusted Sirloin Roast

This recipe comes from Bon Appetit’s December holiday issue. My family swapped out tenderloin for a sirloin roast. We also added several cloves of garlic directly into the roast. It’s a very celebratory dish for special occasions.

You will need:

• 1 (5-lb) sirloin roast, fat trimmed
• Salt
• 4 t  pepper + more for seasoning
• 2/3 c breadcrumbs
• 2/3 c Parmesan, finely grated
• 2/3 c mayonnaise
• 4 anchovy fillets packed in oil, drained, finely chopped
• 4 t Dijon mustard
• 4 t  lemon zest, finely grated
• 2 t Worcestershire sauce
• 5 garlic cloves, divided

Then you will…

1. Season roast lightly with salt and pepper. Quarter 3 of the garlic cloves and insert into roast. Wrap in plastic; refrigerate overnight.
2. Uncover roast; let stand at room temperature for at least 2 hours.
3. Preheat oven to 400 degrees. Set a rack inside a rimmed baking sheet. Transfer roast to rack.
4. Pulse 4 teaspoons  pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around top and sides of the roast.
5. Roast until crust is golden brown and an instant-read thermometer inserted into thickest part registers 110°-115° for rare and 120°-125° for medium-rare, 90 – 110 minutes.
6. Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2″-thick slices, taking care not to lose too much of the delicate crust.

Red Wine Pot Roast

This is slow cook recipe, which means you can throw it all together in the morning and come home to a delicious dinner with relatively little effort. It is great served with mashed potatoes and carrots.

You will need:

• 4-lb roast, trimmed of as much fat as possible
• 1/2 t salt
• 1/2 t cracked pepper
• 1/2 t oregano
• 1/2 t basil
• 1/2 t garlic powder
• 1 c red wine
• 2/3 c ketchup
• 3 T soy sauce
• 1 T Dijon mustard
• 2 cloves garlic, minced
• 2 T brown sugar
• 1 medium yellow onion, sliced
• 3 T butter (optional)
• 3 T flour (optional)

Then you will…

1. Pat the roast dry with a paper towel.
2. In a small mixing bowl, combine the salt, pepper, oregano, basil and garlic powder. Rub the spice mixture onto both sides of the roast.
3. Heat a large nonstick skillet over medium-high heat and lightly spray with non-stick cooking spray.
4. Brown both sides of the roast, about 4-5 minutes each side.
5. Transfer to a slow cooker.
6. In a medium bowl, combine the red wine, ketchup, soy, mustard, garlic and brown sugar.
7. Top the roast with the sliced onion and pour the sauce over the top.
8. Cover and cook on LOW for 6 to 8 hours. Remove the roast for serving.
9. If you prefer a thicker sauce, melt 3 tablespoons of butter in a medium sauce pan. Mix in 3 tablespoons of flour. Add the sauce from the cooker and whisk together. Allow to simmer until thickened.

Squash and Beef Tagine

Growing up, one of my favorite meals was my mom’s beef stew. There is something about beef cooked in a delicious sauce with slow cooked vegetables that is very comforting. This entree is a lot like that with its beef, tomato sauce and butternut squash. It also has some interesting flavors from the spice rub. This recipe was inspired by a Cooking Light that I recently perused while in line at the grocery store.

You will need:

• 2 t paprika
• 1 t cinnamon
• 1/2 t ground ginger
• 1/2 t crushed red pepper flakes (omit if you don’t like spicy foods)
• 1/2 t ground pepper
• 1/4 t salt
• 1 lb beef roast, cut into 1-inch cubes
• 1 T olive oil
• 1 half of a small onion, sliced thin
• 4 cloves garlic, minced
• 1/2 c low-sodium broth
• 1 can (14.5 oz) diced tomatoes with their juices (I used fire roasted)
• 3 c (1 lb) butternut squash, peeled and cubed into 1-inch pieces

Then you will…

1. Mix together the paprika, cinnamon, ginger, red pepper, black pepper and salt in a medium bowl.
2. Toss the beef with the spice rub until well coated.
3. In a large (deep), heavy non-stick skillet, heat the olive oil over medium-high heat.
4. Add the seasoned beef and the onions to the hot pan and cook until browned, about 4 minutes, while stirring occasionally.
5. Stir in the garlic and cook for another minute or two.
6. Stir in the broth, scraping the bottom and sides of the pan to pick up any browned bits.
7. Stir in the tomatoes with their juices and bring to a boil.
8. Mix in the squash. Then reduce the heat to a simmer and cover. Allow to simmer until the squash is tender, about 15 minutes.
9. Serve with couscous and enjoy!

Greek Grilled Chicken and Lamb Chops

This yogurt-marinated grilled chicken and lamb is full of flavor from some homemade Greek seasoning mix. It’s great fresh off the grill or the next day in sandwiches with some of the grilled flatbread and roasted vegetable dip!

You will need:

• 1 T dried oregano
• 2 t dried mint
• 2 t dried thyme
• 1 t dried basil
• 1 t dried marjoram
• 2 t dried minced onion
• 1 T dried minced garlic
• 2 t dried lemon peel
• 1/2 t cinnamon
• 1/2 t nutmeg
• 2 t salt
• 2 t pepper
• 16 oz Greek yogurt
• 3 T olive oil
• 1 lb lamb chops
• 1 lb chicken tenders

Then you will…

1. Mix together all of the seasonings with the Greek yogurt and olive oil.
2. In a large ziplock bag, combine half of the marinade with the lamb chops.
3. In a second large ziplock bag, combine the remaining marinade with the chicken.
4. Allow to marinate for at least 30 minutes or overnight.
5. Prepare grill to medium-high heat.
6. Grill chicken until cooked through about 4-5 minutes per side.
7. Grill lamb until cooked to liking. 4-5 minutes on each side should bring the internal temp close to 155 for medium lamb chops. Remember to let them sit for about 10 minutes before serving.
8. Meanwhile, grill lemon halves, with the cut side down, until charred, about 5 minutes.
9. Serve chicken and lamb with the grilled lemons.

Ginger Lime Steaks

This steak recipe comes from Rachael Ray and has tons of flavor. It’s a perfect recipe for summer grilling, and the fresh ginger makes it extra special.

You will need:

• 2 inches fresh ginger root, peeled and minced
• 1/4 c tamari soy sauce
• 2 limes, zested and juiced
• 2 T vegetable oil
• 2 T grill seasoning
• 2 lb flank steak

Then you…

1. Combine the ginger, tamari, lime zest and juice, oil and grill seasoning in a large, sealable plastic bag.
2. Add the steak to the marinade and toss to coat evenly. Let stand 10 minutes.
3. Preheat a grill pan or a grill to high.
4. Grill steaks 6-7 minutes on each side.
5. Let the meat rest at least 5 minutes, and then thinly slice on an angle against the grain to serve.

Swedish Meatballs with Creamy Mushroom Linguine

This is a variation on Swedish meatballs…if they met some mushroom sauce and whole wheat linguine at a bar.

You will need:

• 2 slices whole grain bread
• 1/4 c low-fat milk
• 3 T butter
• 1/2 medium onion, finely chopped
• 1 lb ground beef
• 1 lb ground turkey
• 2 egg yolks, lightly beaten
• 1/2 t pepper
• 1/4 t ground allspice
• 1/4 t ground nutmeg
• 1 lb whole wheat linguine
• 2 lb mixed mushrooms, sliced thin
• 1/2 c olive oil
• 2 leeks, chopped
• 2 cloves garlic, chopped
• 1 T ground mustard powder
• 3 T fresh thyme
• Salt and pepper, to taste
• 3/4 c white wine
• 3/4 c light cream
• 1/2 c Parmesan/Romano mix, grated

Then you…

1. Preheat the oven to 350. Line a baking sheet with tinfoil.
2. Tear the bread into small pieces (removing any crust). Place in a small mixing bowl with the milk. Set aside.
3. In a nonstick skillet, melt the butter. Add the onion and cook over medium heat until soft. Remove from heat and set aside to cool.
4. In a medium mixing bowl, combine the beef and turkey.
5. In a blender, combine the milk-soaked bread, egg yolks, salt, pepper, allspice, nutmeg and onion. Pulse until pureed.
6. Mix into the meat mixture until well blended.
7. Shape into meatballs and bake for 30 minutes or until cooked through.
8. Bring a large part of salted water to a boil and cook pasta according to the box, removing 1-2 minutes shy of al dente.
9. Heat olive oil in a large, heavy nonstick skillet over medium heat. Saute the mushrooms until very golden and soft, about 10-15 minutes.
10. Add the leeks, garlic, thyme and mustard to the mushrooms. Saute about 5 minutes.
11. Stir in the white wine and allow to reduce 5 minutes.
12. Stir in the cream and meatballs. Heat through.
13. Toss the pasta with the creamy mushrooms and meatballs. Mix in the grated cheese and allow to sit a couple of minute so the sauce infuses the pasta.

Shepherd’s Pie

For many years, Shepherd’s Pie has been one of my top  comfort foods. It’s right up there with chicken pot pie and mac n cheese.  This one is full of ground lamb, mushrooms and yummy gravy.

You will need:

• 2 lbs baby red bliss potatoes
• 3 T sour cream
• 1/2 c milk
• Salt and pepper, to taste
• 2 T olive oil
• 2 T ground lamb
• 1 onion, chopped
• 3 carrots, peeled + chopped
• 8 oz mushrooms, chopped
• 2 t paprika
• 1 t garlic powder
• 2 T butter
• 2 T flour
• 1 c stock
• 2 t Worcestershire sauce
• 1/2 c frozen peas

Then you…

1. Preheat oven to 350.
2. Place the potatoes in cold water in a pot; boil until  tender, about 10-12 minutes.
3. Drain potatoes and put back in pan to steam off extra water. Mash with the sour cream and milk. Season with salt and pepper.
4. Meanwhile, heat olive oil in a large nonstick skillet over medium high heat. Add the lamb & season with salt and pepper. Cook until golden.
5. Add the onions, carrots and mushrooms. Saute another 5 minutes, until veggies just start to soften.
6. In a small saucepan, melt the butter and stir in the flour. Cook for about 2 minutes to make the roux.
7. Whisk in broth and Worcestershire sauce. Allow to simmer about 1 minute to thicken.
8. Stir the gravy and peas into the lamb mixture.
9. Spoon the lamb filling into a 13×9 baking dish. Spread the mashed potatoes over the filling. Bake 20 minutes, or until the potatoes are golden.

Party Meatballs

This recipe has been around my family for years and years. It’s simple to throw together and always makes for a happy crowd. I make mine with a whole berry cranberry sauce; if you want something slightly sweeter, substitute grape jelly (my sister’s favorite version)! If you make this in a crockpot, just heat on high for 2-3 hours, stirring occasionally.

You will need:

• 1 bag frozen meatballs
• 1 jar chili sauce
• 1 can whole berry cranberry sauce
• 1 T lemon juice
• 1/2 c brown sugar
• 1 medium onion, quartered

Then you…

1. Preheat oven to 300.
2. Mix together everything but the meatballs.
3. Stir in the meatballs.
4. Pour into a baking dish and bake about 2 hours or until bubbly and heated through. Stir occasionally.

Lasagna

There are many days of the year that I’m thankful for taking “Student Chef” — one of the home economics courses at my high school. While there may have been a few epic fails in team cooking (ask my friends about why I no longer eat peanut butter cookies), I came away with a few basic ideas about how to cook and some starters for recipes.  This lasagna has morphed from our high school recipe over the past 12 years I’ve been making it. The recipe below includes some of my favorite veggies and browned up hamburger. Mix and match to please your tastebuds!

The proportions below will give you a 9×13 version; cut in half if you want a smaller square lasagna.  This recipe also works really well if you need something prepared in advance. Simply freeze it prior to baking. When you need it, thaw and bake away!

You will need:

• 12 c of your favorite pasta sauce (This is roughly 3 average-sized bottles of sauce if you opt to buy some)
• About 18 sheets (1 and 1/2 boxes) no-boil lasagna noodles (If you can’t find any, simply parboil traditional lasagna noodles for 5 minutes before incorporating)
• 1 1/2 c ricotta cheese
• 2 eggs, beaten
• 1/2 t salt
• 1/2 t pepper
• 3/4 t garlic powder
• 1/4 t red pepper flakes
• 1 t oregano
• 1 t basil
• 2 c shredded mozzarella cheese
• 1 yellow squash, sliced no thicker than 1/4 inch
• 1 zucchini, sliced no thicker than 1/4 inch
• 4 oz baby bella mushrooms, sliced
• 1/4 lb hamburger, browned and seasoned as desired
• 1/2 c shredded parmesan cheese

Then you…

1. Preheat the oven to 350. Set a 9×13 baking pan on a cookie sheet with a lip; this will help keep your oven clean, if your sauce bubbles over during the baking.
2. Cover the bottom of the baking pan with sauce (roughly 4 c). Line the pan with about 6 lasagna noodles; this should be enough to go end-to-end and side-to-side, but depending on how much overlap you allow, you may need a few more or less. I sometime break apart a piece as well to get all the way into the corners.
3. In a small mixing bowl, combine the ricotta and eggs with the salt, pepper, garlic, red pepper flakes, oregano and basil. Whip it with a fork until light and fluffy.
4. Top the noodles in the pan with half of the ricotta mixture. Spread evenly.
5. Add enough yellow squash and zucchini to form an even layer on top of the ricotta. Sprinkle with 1 c of the mozzarella cheese.
6. Top the cheese-veggie layer with more sauce until covered, roughly 4 c. You can use the sauce to fill in the edges as well.
7. Add another layer of 6 lasagna noodles. I try to alternate the directions of the noodles. For example, if my first layer went short side to short side, my second layer would be along the long side.
8. Top the noodles with the second half of the ricotta mixture.
9. Cover with the ground beef and the sliced mushrooms.
10. Sprinkle the second cup of shredded mozzarella cheese over the beef and mushrooms.
11. Add your third layer of noodles.
12. Cover with the last of the sauce until the edges seem “sealed” and there is some on top of the whole lasagna.
13. Sprinkle with the grated Parmesan.
14. Bake about 50 minutes to an hour, or until bubbly and just turning crispy.

Go play! Customize the basic layers: 1. sauce, 2. noodles, 3. cheese, 4. sauce, 5. noodles, 6. cheese, 7. noodles, 8. sauce, 9. cheese