Tuesday, March 18, 2014

Meatloaf Casserole

Since we had snow this morning I figured a comfort food meal was appropriate for tonight. Nate loved this casserole and gave it a 10. It's a super easy recipe and fairly quick to throw together. I saw the basic idea over at Ore-Ida and I hope you enjoy!

1 lb. lean ground beef
1 egg
splash of milk
1/3 cup crushed saltine crackers
salt and pepper
steak seasoning
1 Tbsp. dehydrated onions
1 Tbsp. Worcestershire sauce
prepared mashed potatoes
shredded cheddar cheese

In a mixing bowl combine ground beef, egg, milk, crushed crackers, salt, pepper, steak seasoning, dehydrated onions, and Worcestershire sauce. Use hands and mix to combine but don't over mix or it will be tough. Prep a square 8" or 9" baking dish with non-stick spray. Pat the meatloaf mixture into the bottom of the baking dish. Bake in a 375 degree F oven for 20-25 minutes or until cooked through. Once cooked remove from oven. Spread hot mashed potatoes on top of meat and the sprinkle shredded cheese on top. Set oven to broil and then broil casserole for just a few minutes or until cheese is melted. Serve hot.

Monday, March 17, 2014

Shamrock Frittata

This was our festive dinner for tonight. We do breakfast for dinner every so often and this fit the bill. I saw the idea over at Skinnytaste. The recipe doesn't call for any meat but you could totally add a little cooked and crumbled bacon or some chopped ham. Whichever your family prefers. Enjoy!

4 large eggs
4 egg whites
1 Tbsp. butter
1/4 cup minced onion
1 russet potato peeled and diced into 1/2" cubes
3 thin slices of green bell pepper (cut crosswise into pepper)
salt and pepper
garlic powder
dried chives

Heat a 10" non-stick oven safe skillet over medium heat. Add 1 Tbsp. butter and melt. Add minced onion and saute for 2-3 minutes. Next add diced potatoes. Season with salt and pepper and garlic powder and mix well. Cover and cook potatoes over medium-low heat stirring occasionally. Cook until tender, about 12-15 minutes. While the potatoes are cooking crack the eggs into a bowl and season with salt, pepper, and chives, whisking well. Once the potatoes are cooked pour the egg mixture into the skillet. Arrange the bell peppers on top in a shamrock pattern. Turn the heat down to low and cook until the edges of the eggs are set, about 6-8 minutes. Next put the skillet in a 400 degree F oven and bake until eggs are completely cooked through, about 8-10 minutes. Remove from oven, cut into fourths and serve!

Friday, March 7, 2014

Carne Asada Lettuce Wraps

These were so so good! Oh my gosh, best dinner we've made in a while! We also cooked together tonight which I always love. Our menu plan got thrown off and so I asked Nate to come up for an idea for dinner tonight. So Nate sent me this link and I thought it looked like a winner. We definitely plan on making these again and again. Enjoy!

1 1/2 lbs. flank steak
1/4 cup oil
juice of 2 limes
2 Tbsp. coarse chopped garlic
1 Tbsp. chopped cilantro
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. black pepper
8-10 lettuce leaves (we used romaine hearts)
Mexican rice

Combine oil, lime juice, garlic, cilantro, cumin, salt, and pepper in a gallon size ziploc bag. Zip and shake to mix. Add meat. Refrigerate and let marinate for 1-4 hours. Remove steak from marinade and grill to desired doneness. Let rest for 5 minutes and then slice across the grain into thin strips. Spread a little bit of Mexican rice on to each lettuce leaf and then top with some steak slices. Garnish with whatever you'd like, shredded cheese, diced onion, hot sauce etc. Enjoy!