Sneaky Meatloaf

I know we've visited meatloaf before.  I promise you though, this meatloaf is a little bit different.  I did the usual with the ground meatloaf mix (lamb, beef, and pork), egg, and breadcrumbs.  Here's where we get a little sneaky...I pureed a bunch of yummy steamed veggies- peas, broccoli, carrots, celery and onion.  I topped it with pasta sauce, and there you go!  A super simple, super healthy, and incredibly easy dinner!

You need:

• 1 pound meatloaf mix
• 2 celery stalks
• 2 carrots
• 1 medium onion
• Italian seasoned breadcrumbs
• 1 egg
• Ketchup
• Broccoli (I use about a cup)
• Peas (I use a little less than a cup)
• Pasta Sauce
• Salt and Pepper

Directions:

• Chop the celery, carrots and onions.  Sweat (cook until fork tender- you'll see moisture released as you do this) the celery, carrots and onions.  Steam the broccoli and peas. 
• Puree all of the vegetables.
• In a large bowl, add the vegetables, salt and pepper, egg, and a good squirt of ketchup.  Add enough breadcrumbs to bind it together so it's not slimy, but moist and firm.
• Preheat your oven to 350-degrees.
• Drizzle olive oil onto a baking sheet
• Form your meatloaf/spice/breadcrumb mixture into two small logs.
• Cook at 350-degrees for twenty minutes.  Top with pasta sauce (or if you don't like pasta sauce, my girlfriend Laraine swears by barbecue sauce- I've tried it and I've gotta say, it's a great change of pace, and is super yummy), and cook for 15-20 more minutes.
• Wait about five minutes so that you don't lose its juiciness, and serve.

Enjoy!

Fry It Up!

I don't know about you, but every once in a while, someone in my house (ahem, Kyle) begs for fried deliciousness.  I usually give in with one fried item (Anniversary Chicken), but this time I gave in with some home made chicken nuggets, some fried frozen French green beans, and some manly corn (yes, I said manly, because my Mom self calls this a grain, not a vegetable.  No matter what anyone tells me.  And I sort of feel like it's always guys trying to convince me it's a veggie.)

Anyway, this meal is painfully easy. 

For the chicken nuggets:

Ingredients:

• 2 large chicken breasts
• 1 cup flour
• Montreal Chicken Seasoning
• Sea Salt
• Pepper
• 1 egg
• Olive oil

Directions:

• Cut your chicken into 3 strips, and then cut those strips into squares.
• Heat your skillet to medium heat, with a few good glugs of olive oil.
• Whisk your egg with a good amount of water.  Make sure they are completely whisked together.
• Sprinkle some seasoning, salt and pepper into the egg wash.
• In another bowl, toss in the flour with some seasoning, salt and pepper.
• Using one hand, put the chicken in the egg wash.
• Put the chicken squares in the flour.  Use your dry hand to toss the chicken in the flour.  Ensure that it has a good coat of flour.  Do this with all of the chicken.
• Put the floured chicken in the hot skillet.  After 2 minutes, turn the nuggets over.  Cook for 1/2 to 2 more minutes.
• When the nuggets are done, put them on a paper toweled plate to soak up the oil.

For the green beans:

I didn't have any fresh beans, so I used frozen ones.  They will not be as pretty as you get in a restaurant, or if you were making this with fresh ones, but they will taste just as good.

You'll need:

• 3 cups green beans
• 1/2 cup flour
• Montreal Seasoning
• 1 Egg
• Salt and pepper to taste

Instructions:

• Whisk the egg, some Montreal Seasoning, some water, salt and pepper in a bowl.
• Mix Flour and seasonings in another bowl.
• Put the greeen beans in the egg wash.
• Toss the green beans in the flour.
• In a skillet that has been heated to medium heat with olive oil, add the dredged green beans.
• Keep them moving around in the skillet.  They'll cook pretty quickly. (2- 3 minutes)
• Put them on a paper toweled plate to soak up the oil.

I served this with homemade barbecue sauce, but my husband would shoot me for sharing that recipe, so serve it with your favorite barbecue sauce or honey mustard.  I cooked the corn with a bit of butter, salt and pepper.

Here's what a Mommy and baby portion looked like:

And just for the record, I don't get the whole buying premade chicken nuggets thing.  You can make these yourself, you know what's in them, and they freeze for 6 months to a year.  If your kid won't eat anything but nuggets, make a whole bunch, put them in freezer baggies, and reheat as needed.