Click on the “In the Kitchen with 11 Magnolia Lane” Button to read about our new series

Meatloaf Muffins:

Ingredients

• 1 egg
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1/4 cup quick cooking oats or panko bread crumbs (I personally prefer Panko)
• ¼ cup finely chopped almonds or nuts (I use a spice mill so it is a powder)
• 1 teaspoon salt
• 1 pound ground beef
• 2/3 cup ketchup
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons prepared mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, Panko and salt. Add the ground beef, mixing well, and form into 12 equal sized meat balls and place into a lightly greased muffin tin.  Press down the center of each meatloaf with a spoon once placed inside the muffin tin.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 30-40 minutes.

Curry Chicken & Broccoli Casserole

This recipe is courtesy of my Aunt Barbara… It is one of my favorite recipes and it offers true comfort to my family and I during the cold winter months.

Ingredients

• 1 can of cream of chicken soup (please see below as I personally never use condensed soup and offer an easy delicious and healthy alternative)
• 1 cup mayonnaise
• 1 cup shredded Cheddar cheese
• 1 tsp. lemon juice
• 1 tsp. curry powder
• ½ tsp black pepper
• 1 tsp olive oil
• 1 large bag of frozen broccoli (I also use fresh but you will need to steam it prior)
• 1 ½ lbs of boneless chicken breast or tenders

Directions

1. Preheat oven to 350 degrees F
2. Heat a Saute pan with olive oil.  Cut chicken into chunks and cook until golden brown.  Place cooked chicken in a 13 X 9 baking dish.
3. Cook broccoli until al dente and place over chicken in baking pan.
4. In a large bowl, combine the cream of chicken soup, mayonnaise, curry, lemon juice, cheddar cheese and black pepper.   Pour over chicken and broccoli until well coated.
5. Bake, uncovered, at 350 F for 45minutes

Homemade Cream of Chicken Soup

Cutting out processed foods, such as canned soups, is a huge step towards living a healthier life style.  Canned soup casseroles really make your life easier but the sodium and preservatives do take a toll on your body.  I love this casserole but making my own cream of chicken soup saves calories and creates a wholesome and  healthy meal that your family can enjoy guilt free.

Ingredients

• 2 Tsp Butter
• 2 Tsp Flour
• 1 cup chicken stock
• Salt & pepper to taste

Directions

1. Place butter in a pan and melt it.  Add in an equal amount of flour, 2 Tsp in this case .  Stir it around untl the flour is absorbed, about 1 minute.
2. Add in chicken stock, a little at a time, whisk it until smooth. (If you dump in all your liquid, you will end up with many little lumps).
3. Cook and stir about 3 minutes, until smooth and heated through.  The longer you cook the thicker it will get.  Salt & pepper to taste.

Crock-Pot Pork Carnitas

Ingredients

• 2 lb. pork tenderloin
• 1 medium onion, diced
• 1 tsp cumin
• 1 jar salsa verde
• 1 can Ro*Tel (I used mild)
• tortillas (exclude if you are eating paleo or low carb)
• your choice of toppings – cheese, cilantro, salsa, sour cream, lettuce, avocado, lime juice, etc.

Directions

1. Place the pork tenderloin in the crock-pot
2. Cover tenderloin with onions
3. Sprinkle with cumin and then add the salsa and can of Ro*Tel tomatoes
4. Cook on low for 8-10 hours until tender (My crock-pot is hot, I only needed 6 hours)
5. Once cooked, remove the pork from crock pot and shred it.
6. Drain juice out of crock-pot reserving some in a bowl. Use a strainer as you will want to save the tomatoes & onions.
7. Add the meat back to the crock-pot with the tomatoes and onions.
8. Add some of the reserved juice to the meat until nice and moist.
9. Serve on tortillas with desired topping