Category Archives: Everybody Ate It

September 7, 2010 · 10:37 pm

Italian Meatloaf

Our boys love meatballs, so I thought this might be like a meatball, but in a different shape. I was kind of right.

Ingredients:
Non-stick cooking spray
1 cup Italian-seasoned breadcrumbs
1/2 cup milk
2 T olive oil
1/4 cup onion, finely chopped
2 celery stalks, finely chopped
1 pound ground turkey
1/2 cup grated Parmesan
1/2 cup carrot puree (I use baby food)
1/4 cup catsup
1 tsp salt
1/8 tsp pepper
1 cup tomato sauce
4 slices bacon

Instructions:
Preheat over to 350 and coat a 9×5-inch loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in the milk.

Coat a large non-stick skillet with cooking spray and set it over medium-high heat. Add the oil and onions and cook for about 7 minutes, occasionally stirring. Add the celery and cook about 3 minutes more. Put the onion mixture in with the breadcrumb mixture. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper. Stir (or use your hands) to combine.

Put the mixture in the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake about 45-50 minutes or until the meatloaf in no longer pink and the bacon begins to brown.

We had this with broccoli sprinkled with Parmesan and some watermelon.

Did I change anything? I didn’t change anything, but I think the next time I make this I will use less tomato sauce. The meatloaf wasn’t as firm as I am used to, so I think less tomato sauce might help.

What did the family think? Well, the kids were not convinced that this was like a meatball but in a different shape. However, after quite a bit of stalling, they did finally eat it and actually liked it. Our youngest even ate the bacon…he has never had bacon. Ever.

from Deceptively Delicious

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Filed under Everybody Ate It, Italian

September 6, 2010 · 11:07 pm

Pumpkin Doughnuts

This will be our special back-to-school breakfast tomorrow morning.

Ingredients:
Nonstick cooking spray
1/2 cup firmly packed brown sugar
1 cup canned pumpkin puree
1/2 cup milk
1 large egg white
1 T butter, melted
1 tsp vanilla extract
1 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon or pumpkin pie spice
1/4 cup powdered sugar, optional

Instructions:
Preheat oven to 350 degrees.

Coat a doughnut mold or mini-muffin tin with cooking spray.

In a large bowl, beat together sugar, pumpkin, milk, egg white, margarine and vanilla. Add the flour, baking soda, baking powder, and spice and mix completely.

Pour the batter into a gallon-sized Ziploc-type bag, snip off the corner of the bag with scissors and squeeze the batter into the doughnut mold.

Bake about 20-25 minutes, until the tops are lightly browned and a toothpick comes out clean when inserted.

When cool, dust with powdered sugar or eat them plain.

Store in an airtight container for up to two days.

adapted from Deceptively Delicious

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Vegetarian

· 12:01 am

Homemade Sloppy Joes, Take 2

Last spring I tried a recipe for homemade Sloppy Joes that did not go over so well with the hubby or our youngest, so I thought I would give it another try.

Ingredients:
Nonstick cooking spray
1 T olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
2 garlic cloves, minced
1 lb. ground turkey
1/2 cup sweet potato puree (I use baby food)
1/2 cup butternut squash puree (baby food, again)
1/4 cup raw carrots, finely chopped
1/2 cup chicken broth
1/4 cup tomato paste
1 T Worcestershire sauce
1 tsp chili powder, or to taste
1/2 tsp salt
1/8 tsp pepper
Hamburger buns

Instructions:
Coat a large non-stick pan with cooking spray and set over medium-high heat. Add the oil, onion, celery and garlic. Cook until the onion begins to soften.

Add the meat, using a wooden spoon to break it up. Cook until no longer pink.

Add the veggie purees, the carrots, the broth, tomato paste, Worcestershire sauce, chili powder, salt and pepper. Reduce the heat to low, cover and simmer for about 15 minutes or until the mixture has thickened to the desired consistency.

Spoon the mixture over toasted buns and serve.

We had this with corn on the cob, blueberries and strawberries.

Did I change anything? I didn’t add the salt. It needs the salt. Also, sometimes I put a slice of cheddar on top. I forgot to do that this time, but it sure is yummy.

What did the family think? Everyone really liked it. Hubby thought it needed more salt. Umm, well, I forgot to add the salt.

from Deceptively Delicious

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Filed under Definitely Making it Again, Everybody Ate It, Sandwich

September 3, 2010 · 9:39 pm

Spaghetti Carbonara

We love pasta around here and this dish was no exception…

Ingredients:
1 box spaghetti
8 oz pancetta, cut into thin strips (can use bacon instead)
1/4 cup olive oil
4 egg yolks
1/2 cup Romano cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste

Instructions:
Cook pasta according to the directions on the box.

Beat egg yolks with cheeses and salt and pepper.

Cook pancetta in skillet over medium heat for 5 to 6 minutes, stirring frequently. Add olive oil.

Drain pasta and add to pancetta, stir and cook for one to two minutes.

Add egg and cheese mixture to pasta and cook until eggs have thickened up, stirring constantly.

We had this with a simple salad and grapes.

What did the family think? After our youngest got over the fact that this was not the type of pasta with red sauce everyone loved it and wanted seconds. Everyone even loved the pancetta (and these are kids who refuse to eat bacon.)

from barillaus.com

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Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian, Pork

September 1, 2010 · 11:17 pm

Olive Oil, Garlic and Lemon Chicken

So easy and simple!

Ingredients:
2 1/2-3 lb. fryer, cut up
1/2 cup olive oil
6 cloves garlic, coarsely chopped
Juice of 1 lemon
Salt and pepper, to taste

Instructions:
Wash chicken and pat dry. Pour olive oil in a 9″x12″ pan. Place chicken pieces in pan and turn to coat oil on all sides. Sprinkle salt and pepper on chicken. Sprinkle garlic, and lemon juice over all. Bake at 350 degrees for 45 minutes to 1 hour, basting every 15 minutes, or until chicken is tender.

We had this with watermelon and a baguette.

What did the family think? Everyone ate it so it must have been a hit. Hubby ate his with spicy German mustard and the boys ate theirs with catsup.

Did I change anything? I just used chicken breasts. Also, the recipe called for parsley. I used the parsley, but I think it would have been better without it.

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Filed under Chicken, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make

August 27, 2010 · 11:16 pm

Meatballs in a Hurry

These are great in spaghetti and for meatball sandwiches. They freeze well, too.

Ingredients:
Cooking spray
1/2 lb. ground turkey or chicken
1/2 lb. ground Italian sausage
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

Instructions:
Preheat oven to 350 degrees.

Lightly grease a baking pan with cooking spray.

In a medium bowl combine the remaining ingredients and mix together using your hands.

Form golf ball size meatballs and place on the prepared baking sheet about one inch apart.

Bake for 15 minutes and then turn over and bake for another 5 minutes.

What did the family think? These are so easy and the family acts like I am some sort of gourmet because I made them homemade meatballs. They loved them!

4 Comments

Filed under Definitely Making it Again, Everybody Ate It, Italian, Six Ingredients or Less, Super Easy to Make

August 25, 2010 · 10:37 pm

Chicken Souvlaki (Greek Chicken)

As I said in a precious posting, we went to a Greek festival this weekend. Hubby and I got the requisite gyro, but our oldest decided to get some chicken souvlaki. He liked it so much that hubby went and got some for himself. I didn’t manage to get a bite since they both wolfed theirs down, so I decided to make my own.

Ingredients:
4 chicken breasts
1/2 cup olive oil
1/2 cup lemon juice
1 T red wine vinegar
1 T garlic, chopped
1 T dried oregano
Cucumbers, red onions, tomatoes (garnish)

Instructions:
Cut chicken into bits that can be thread onto a kabob. Put chicken strips in a large mixing bowl.

Combine remaining ingredients in a medium bowl and whisk them together. Pour mixture into bowl with the chicken and stir to coat the chicken.

Place bowl in the refrigerator to marinate for eight or more hours. Stir mixture every once in a while to make sure all chicken pieces are getting marinated.

When you are ready to grill the chicken….First, drain the chicken. Then thread the chicken onto the skewers, folding each piece of chicken as you put it on the kabob so the chicken won’t spin around.

Spray the grill with non-stick spray and heat grill to medium-high.

Grill kabobs for about 15 minutes or until cooked through.

We had this with pita bread, leftover couscous salad, some watermelon and tzatziki sauce.

What did the family think? Everyone loved it!

from Kalyn’s Kitchen

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Filed under Chicken, Definitely Making it Again, Everybody Ate It, Make Ahead of Time

August 24, 2010 · 3:34 pm

Lunchbox Macaroni and Cheese

I am not a huge fan of hiding veggies in the kids’ food, but with something as nutritionally void as mac and cheese, I am willing to break the rules, especially since our oldest LOVES mac and cheese. They love this recipe and it’s way better than the boxed stuff.

Ingredients:
1 1/2 cups elbow macaroni (we use Barilla Plus since it’s high in protein)
Nonstick cooking spray
1 T olive oil
1 T flour
1/2 cup milk
1/2 cup pureed butternut squash (just use baby food, it’s easier)
1 1/2 cups cheddar cheese
4 oz. low-fat cream cheese

Instructions:
Cook pasta according to package directions.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture is a thick paste, but hasn’t started to turn brown.

Add the milk and continue to stir until the mixture begins to thicken. Add the puree, cheddar and cream cheese. Stir until the cheeses have melted and the sauce is smooth and creamy. Stir in the macaroni and serve.

What does the family think? The boys love this stuff and it travels well in a thermos for them to take in their lunch boxes.

Did I change anything? I left out the salt, pepper and paprika that was in the original recipe. My kids like their mac and cheese without it.

from Deceptively Delicious

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Filed under Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

August 23, 2010 · 10:50 pm

Banana Bread

This is the version of banana bread my kids love the most.

Ingredients:
Non-stick cooking spray
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup firmly packed brown sugar
1/4 cup vegetable or canola oil
2 large egg whites
1 1/2 cups banana puree
1/2 cup squash puree (I use baby food for this part)
1 tsp vanilla extract

Instructions:
Preheat oven to 350 degrees.

Coat a 9 x 5 inch loaf pan with cooking spray.

In a bowl, combine flour, baking soda, baking powder, salt and cinnamon. Set aside.

In a large mixing bowl, combine sugar and oil with a wooden spoon until well combined. Mix in egg whites, bananas, squash and vanilla. Add the flour mixture and mix until just combined.

Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Did I change anything? I added the squash. The original recipe suggest adding cauliflower puree, but I am too lazy to buy it, so I add squash puree and just use baby food. Also, I had substituted applesauce for the oil in this recipe before, but it doesn’t turn out as good; the applesauce makes it too sweet.

What does the family think? I made a loaf today at about 4:00p.m. and it was almost gone by 8:30p.m. I’d say they like it.

from Deceptively Delicious

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Filed under After School Snacks, Desserts, Everybody Ate It, Vegetarian

August 19, 2010 · 11:11 pm

Pesto, Roasted Red Pepper and Artichoke Appetizer

This is SOOOO good. I try not to even eat it because if I take one bite…it’s all over. I can’t just have one bite!

Ingredients:
8 oz. cream cheese block, softened
1/4 cup mayo
1/4 cup pesto
1/4 cup chopped artichokes (from a jar)
1 cup roasted red peppers, chopped
Triscuit Thin Crisps

Instructions:
Mix cream cheese and mayo together. Spread on a dinner plate or serving platter.

Spread pesto on top. Top pesto with artichoke hearts and top artichoke hearts with roasted red peppers.

Serve with Triscuit Thin Crisps.

Did I change anything? The recipe calls for adding mozzarella on the top. Sometimes I add it, sometimes I don’t. It’s good either way.

What does the family think? Every time we have a gathering (family or friends) this stuff is gone in a heartbeat.

from Kraft Foods

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Filed under Definitely Making it Again, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian