Italian Meatloaf

Pin It

I feel like meatloaf lovers are either fans of meatloaf with red sauce or meatloaf with brown gravy and egg noodles. My Italian household was always a fan of the red sauce (usually marinara or something of the like). Chris grew up having brown gravy unbeknownst to me, so when he asked me to make meatloaf one night, this is what he got. But he loved it.

The brown gravy version is sort of a mystery to me since it's not something I grew up with. This Italian version with red sauce came to me in a cinch, though. Italian flavors are blended with the ground beef and then topped with Italian-flavored tomato sauce and ketchup. Serve this with some crispy fries and you're in business. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. butter
• 1 onion, chopped
• 1.5 lbs. ground beef
• 1 tsp. garlic powder
• 2 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 1/4 tsp. salt
• 1/2 cup tomato sauce with basil, garlic and oregano, divided
• 1/2 cup Italian breadcrumbs
• 1 egg
• 3 tbsp. Parmesan cheese, grated
• 1/2 cup ketchup

Preheat oven to 350 degrees F. Spray a medium baking dish with non-stick spray and set aside.

Heat the butter in a small skillet. Add the chopped onion and saute until tender, about 5-7 minutes.

Mix beef, garlic powder, Worcestershire sauce, pepper, salt, 1/4 cup tomato sauce, breadcrumbs, cheese and egg in a large bowl. Add onions and stir well.

Pour beef mixture into the prepared baking dish and shape into an oblong shape. Pat down until smooth.

Spread remaining 1/4 cup tomato sauce and ketchup over top.

Place the meatloaf in preheated oven and bake for 45 minutes-1 hour or until a thermometer reads 160 degrees F. Baste the meatloaf with the juices on the bottom of the pan every 15 minutes.

Source: SK Original

Slow Cooker Pulled BBQ Chicken Sandwiches

Pin It

Chris and I were completely unprepared for the last snow day we had (since when does it snow in March?!), so we were rummaging through our freezer and pantry most of the day to find food that would hold us over until we could drive to the store.

Luckily I had some frozen chicken breasts on hand, and since I always have BBQ sauce stored away I decided to make Pulled BBQ Chicken Sandwiches. I didn't even thaw the meat--I just put it in the slow cooker along with some water and BBQ sauce and let it go. We served these on hamburger buns with shredded Cheddar cheese and sliced dill pickles. The pickles were a last minute thought of mine, and they were a delicious compliment to the chicken. I highly recommend adding them if you have some on hand. Enjoy!

 

Printable Recipe

Ingredients

• 2 lbs. frozen boneless, skinless chicken breasts
• 2 cups water
• 2 cups BBQ sauce, homemade or store-bought, divided
• Hamburger buns
• Cheddar cheese, shredded
• Dill pickles, sliced thin

Place the frozen chicken breasts, water and 1 cup BBQ sauce in the slow cooker. Cook on high 5-6 hours or low 8-9 hours.

When the chicken is done, shred into pieces using two forks. Add the remaining cup of BBQ sauce and cook until heated through. Add additional BBQ sauce to reach your desired taste.

Serve pulled chicken on a bun with pickles and sprinkled with cheese.

Source: SK Original

Spinach Salad with Warm Parmigiano Reggiano Dressing

Pin It

After eating pretty heavily most of my recent South Beach trip with some girlfriends, I was more than excited to indulge in some healthy and clean eating when I got home. Since salads fill me up and make me feel good about myself, I opted for a simple spinach salad with a warm dressing. Just in time for swimsuit season. Enjoy!

 

Printable Recipe

Ingredients

• 5 oz. baby spinach (about 10 cups)
• 8 oz. mushrooms, sliced
• 1/2 small red onion, thinly sliced
• 3 tbsp. extra-virgin olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, minced
• 2 1/2 tbsp. red wine vinegar
• 1/2 cup finely grated Parmigiano Reggiano
• 1/4 tsp. fine sea salt

Place spinach, mushrooms and onion in a large bowl.

Heat oil in a small skillet over medium-low heat. Add garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add anchovies and cook, stirring, 30 seconds.

Remove from heat and stir in vinegar and then Parmigiano Reggiano and salt.

Pour the warm dressing over the salad, toss well and serve.

Source: Adapted from Whole Foods

Chicken with Mustard Whiskey Cream Sauce

Pin It

I don't know what my new obsession is with Dijon mustard, but all of a sudden I think it's the best thing since sliced bread. Not that I didn't enjoy it before, but I would usually spread some on a sandwich and call it a day. I found it turned all three of these salmon recipes over the top, and it did the same with these chicken tenders. And now add this one to the list. Plus there's liquor involved! You're welcome.

I love the kick that the Dijon gives the sauce, which is why I think I'm such a fan. I'm not a whiskey drinker regularly, but the alcohol cooks off in the process and it leaves a subtle nutty flavor. Brandy would also be good in this recipe. I topped it off with a little heavy cream (it was all I had on hand, but use something lighter if you prefer), and it created a quick and delicious dish. Enjoy!

Printable Recipe

Ingredients

• 6 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp. olive oil
• 1 tbsp. light butter
• 3 tsp. garlic, minced
• 1/2 cup whiskey
• 1/2 cup chicken broth
• 1 tbsp. Dijon mustard
• 1 tbsp. grainy Dijon mustard
• 1/4 cup heavy cream
• 1/8 tsp. salt
• 1/8 tsp. pepper

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove from skillet.

Reduce the heat to medium. Add the garlic to the pan and saute for 30 seconds. Pour in the whiskey and chicken broth (be careful if you are adding the alcohol over an open flame). Allow the mixture to to come to a boil. 

Once mixture is boiling, stir in both mustards, the cream, salt and pepper. Add the chicken back into the pan and cook for 2-3 more minutes or until chicken is heated. Serve chicken immediately with mustard sauce.

Source: SK Original

No-Bake Nutella and Peanut Butter Cookies

Pin It

No-bake cookies are great when you need a last minute snack or have a craving and don't want to wait 30 minutes. I have made similar cookies in the past with cocoa powder, but I had some Nutella sitting in the pantry and decided to go with it. The Nutella/peanut butter combination is to die for.

I opted to use applesauce in this recipe in place of milk or oil, and it did a perfect job holding the cookies together. It also lightened up the cookies, which is always preferred. Just don't ask me how many I ate. You don't want to know. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 tbsp. unsalted light butter
• 1/2 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup creamy peanut butter
• 1/2 cup Nutella
• 2 cups rolled oats

Melt the butter over medium-low heat in a medium saucepan. Stir in the sugar and applesauce and mix until incorporated. Add the peanut butter and Nutella. Heat and stir until melted and fully combined. Remove pan from the heat and stir in the oats.

Line a baking sheet with parchment paper. Scoop heaping spoonfulls onto the sheet. Refrigerate for 30 minutes to 1 hour or until firm. Store at room temperature in an air-tight container.

Source: SK Original