Thursday, August 24, 2017

Because you asked~Muscle Packing Meatloaf

I know, a month of no recipes from moi and now you get three in a row!  Y'all know we love to cook and experiment.  This is one I pulled out of the archives.  However, I don't think I have ever shared it on the blog before.

This is a "sneak the veggies in when the hubs and kids are looking" recipe ;-)

Muscle Packing Meatloaf (Devin Alexander)


Olive oil spray
2/3 C old fashioned oats (we used gluten free instant and it worked just fine)
1/2 C fat free milk (we use flax milk)
1 egg white, lightly beaten (you can use an egg replacer such as Ener G, personally you'll be fine omitting entirely it's that moist)
1 1/2 TBS Worcestershire (be sure it's gluten free)
1/2 C minced carrots
1/3 C minced green onion
1/4 C finely chopped flat leaf parsley (out of the garden)
1-2 TBS seeded, minced green jalapeño pepper, to taste (we used two small out of the garden)
1 medium garlic clove, minced (y'all I swear by the jar)
1/2 tsp. salt
1 lb 90/10 lean ground beef (grass fed is best)
1/3 C ketchup


Preheat oven to 350*. Spray a standard non-stick loaf pan with spray.
In a medium mixing bowl, combine the milk and oats. Let them sit for 3 minutes or until the oats are softened. Add the egg whites followed by the Worcestershire, carrots, green onion, parsley, jalapeño, garlic and salt.  Mix them well.
Add the beef and mix them until well combined.  Transfer the mixture to the prepared pan and spread it so that the top is flat.  Spread the ketchup evenly over the top.  Bake the meatloaf for 30 minutes or until no longer pink inside (we normally cook 40 minutes in our oven).  Remove it from the oven and let it sit 10 minutes.  Slice and serve.

We served mashed potatoes alongside (vegan butter).  Hubby's favorite!


Wednesday, August 23, 2017

What's for Dinner Wednesday~Cilantro-Lime Grilled Chicken with Strawberry Jalapeño Salsa

Wow! I posted a pic of this one on Instagram and Facebook, and so many begged for the recipe.  Y'all know I am not one to keep a good recipe to myself ;-)

Cilantro-Lime Grilled Chicken with Strawberry-Jalapeño


2 limes, zested and juiced
2 TBS olive oil
1 tsp honey
1/2 C fresh cilantro leaves, finely chopped
4 thinly sliced boneless chicken breasts (you can also butterfly regular chicken breasts and pound thin)
Kosher Salt
Coarse Black Pepper (we use white since I cannot have black)

For the Strawberry-Jalapeño Salsa:

2 C diced strawberries
1 jalapeño, seeded and finely chopped
1/4 C plus 1 TBS minced red onion
1 1/2 TBS finely chopped cilantro
1/2 lime, juiced
Kosher Salt


1. In a shallow bowl, whisk together the lime zest, lime juice, olive oil, honey and cilantro with a pinch of salt.  Briefly set aside.
2. If you are not using chicken cutlets, place each breast between plastic wrap or wax paper and pound thin using a meat tenderizer or rolling pin.
3. Place the pounded chicken breasts into a large Ziploc bag, pour the marinade over, seal and smoosh to be sure all the breasts are evenly coated. Marinate for at least 20 minutes, the longer the better.
4. While your chicken is marinating, place all the ingredients for the salsa in a medium bowl.  Gently mix the ingredients with a fork (you don't want to smoosh your strawberries), and season with salt to taste.  Cover and refrigerate until ready to use.
5. Heat a clean, lightly oiled grill or grill pan over medium-high heat.  Remove the chicken breasts from the marinade and pat them dry.  Season both sides of each breast with kosher salt and coarse black pepper.
6. When the grill/grill pan is hot, add the chicken and cook for about 3 1/2 minutes per side until grill marks appear and chicken is just cooked through.
7. Remove chicken to a plate and serve with strawberry-jalapeño salsa.

We served green beans as the side.

Y'all this salsa would be amazing by itself served with a big bowl of tortilla chips!

Monday, August 21, 2017

I'm back with What's for Dinner~Classic Risotto Milanese

Hello.  Anyone out there?  I had not intended to take such a long break, but it happens. Anyone else feel like this summer just flew by? While I am not one to wish away time, I am honestly ready for cooler temperatures and the yummy scents of fall.  I may or may not already be burning the most scrumptious Salted Caramel candle.  So good.  I hosted Bunco last week at our home, and the minute my girlfriends walked in the door they commented how good the house smelled and wanted to know what was for dessert.  Sorry to disappoint ladies, that yummy smell was from the candle and I prepared healthy berries with honey lime drizzle for dessert. LOL

I had several friends ask for this recipe after I posted it on Facebook and Instagram last night.  As you all know I try to throw in one meatless dish a week, and other nights we rotate our protein.  This did not disappoint and #2 had leftovers for lunch.

Classic Risotto Milanese


5 C unsalted chicken stock (we use Kitchen Basics brand)
1 1/2 TBS extra virgin olive oil
1 1/4 C diced onion
1 1/2 C uncooked Arborio rice
5/8 tsp kosher salt (guess my friends ;-)
1/4 tsp saffron threads, crushed (be forewarned saffron is the priciest herb out there)
1/2 C dry white wine
1 TBS butter (we use vegan)
1/2 tsp freshly ground black pepper
1.5 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup) (we used Go Veggie Vegan)
2 TBS chopped flat-leaf parsley (fresh from the garden)


1. Bring stock to a simmer in a saucepan (do not boil).  Keep warm over low heat.
2. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat.  Add onion; cook 5 minutes, stirring occasionally.  Add rice, salt, and saffron; cook 1 minute, stirring frequently.  Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.  Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 22 minutes total); reserve 1/3 cup stock at last addition.  Remove pan from heat.  Stir in reserved 1/3 cup stock, butter, pepper, and cheese. Top with parsley.

For a bit heartier meal we steamed some frozen asparagus cut into bite size pieces and added in during the last few minutes of cooking.  You could also use broccoli as well.

This is a heart meal in itself, but could also be served as a side dish.

Tonight we are cooking up a new Cilantro Lime Chicken dish with Strawberry Jalapeno Salsa..