What's For Dinner?

Tired of turkey? Try this!

Meatloaf Muffins with Mashed Potato "Frosting"

Ingredients:

For the Meatloaf Cupcakes:

1 lb lean ground beef

2 tbsp onion, minced

1/2 cup seasoned breadcrumbs

1/4 cup ketchup

1 egg

1 tsp salt

For the Mashed Potato "Frosting":

1 lb (about 2 medium) potatoes, peeled and cubed

2 large garlic cloves, peeled and halved (I used minced from a jar.)

2 tbsp sour cream

2 tbsp chicken broth

1 tbsp milk

1/2 tbsp butter

salt and pepper to taste

2 tbsp parsley

Directions:

Preheat the oven to 350°. Line a muffin tin with foil liners.

In a large bowl, mix the ground beef, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through.

While the meatloaf is baking work on the potatoes.

Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to the pot. Add sour cream, broth, milk, butter, salt, pepper and parsley and mix/mash like you would with regular mashed potatoes.

Pipe the "frosting" onto the meatloaf cupcakes and serve (I used the zip lock bag method).

Enjoy!

What's For Dinner?

Green Bean Salad - a side dish

Ingredients:
Fresh Green Beans
Plum, Cherry or Grape Tomatoes – whatever you like or have available
Fresh Basil – chopped into small confetti like pieces
Fresh Mozzarella Cheese - I use the block and cut it into smaller cubes
1 Bottle Italian Dressing

1. Wash the green beans. Snap the stem ends off and snap the beans into bite sized pieces.
2. Boil water drop beans in and cook for a few minutes – you want them to be crisp not soggy.
3. While the green beans are cooking, chop the mozzarella into bite sized cubes, chip the basil and halve the tomatoes. If they are small enough you can add them whole.
4. When the green beans are done poor the hot water out and put the beans into cold water. This helps to keep them crisp and cool them faster.
5. Once the beans are cool and everything else is chopped add everything to a large serving bowl. All the Italian dressing and serve.

NOTE: Use as much or as little of each ingredient as you like. This salad is also good the next day, after the dressing has had time to soak in.

6. ENJOY!

What's For Dinner?

Garlic Cheddar Chicken

1/2 c. butter

4 cloves garlic, minced (I used a couple spoonfuls of already minced garlic from a jar)

3/4 c. dried bread crumbs

1/2 c Parmesan cheese

1 1/2 c. shredded cheddar cheese

1/4 tsp. dry parsley

1/4 tsp. dry oregano

1/4 ground black pepper (I don't have any so I didn't add any)

1/8 tsp. salt

8 boneless skinless chicken breast halves - pounded thin (I didn't pound them)

1. Preheat oven to 350 degrees.

2. Melt the butter in a pan and cook the garlic until tender, about 5 minutes.

3. Mix bread crumbs, cheeses, parsley, oregano, salt and pepper in a bowl.

4. Dip chicken in garlic to coat, press into crumb mixture.

5. Arrange chicken in a 13x9 inch pan, pore butter mixture and crumb mixture on top.

5. Bake for 30 minutes.

We also had semi-mashed potatoes and corn with our chicken.