- 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
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
- 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.
- 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
- Preheat oven to 350 degrees F
- 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.
- Cook broccoli until al dente and place over chicken in baking pan.
- 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.
- 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.
- 2 Tsp Butter
- 2 Tsp Flour
- 1 cup chicken stock
- Salt & pepper to taste
- 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.
- 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).
- 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
- 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.
- Place the pork tenderloin in the crock-pot
- Cover tenderloin with onions
- Sprinkle with cumin and then add the salsa and can of Ro*Tel tomatoes
- Cook on low for 8-10 hours until tender (My crock-pot is hot, I only needed 6 hours)
- Once cooked, remove the pork from crock pot and shred it.
- Drain juice out of crock-pot reserving some in a bowl. Use a strainer as you will want to save the tomatoes & onions.
- Add the meat back to the crock-pot with the tomatoes and onions.
- Add some of the reserved juice to the meat until nice and moist.
- Serve on tortillas with desired topping