In the Kitchen with 11 Magnolia Lane: Meatloaf Muffins, Curry Chicken Casserole & Crock-Pot Pork Carnitas

 

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

Thanks for stopping by~