Meatloaf Dinner- with clean mashed potatoes and bacon green beans

My family is big on the "family meal."  My kids like us to eat all at the table, while they take turns telling us about their day.  Today, my daughter won an award for her grades, so I let her pick her favorite meal.  Her answer of course was meatloaf with REAL mashed potatoes.  

This meatloaf recipe differs from others by using oatmeal to hold the loaf together.  It was hearty, filling and had just the right amount of seasoning.  For the potatoes, I used red potatoes and left the skin on.   This adds just a bit more fiber to the potatoes, which Jacob really needs.  The green beans are my mother's recipe.  I use Oscar Mayer's Natural bacon, which is preserved using celery juice rather than chemical preservatives.  All in all, although this isn't a "diet" meal, it's a comfort food done right. :)

Meatloaf Ingredients:

1 lb organic, grass fed ground beef

1/2 cup Quaker quick oats

1 egg

2 cloves garlic finely minced

3 Tbsp Worcestershire sauce

1 tsp Wildtree Steak Ranchers Rub

Mix all ingredients in bowl and form a loaf.  Bake loaf 350* in a greased pan for 45 minutes.  After 45 minutes, top with ketchup if desired and bake for another 15 minutes

Mashed Potatoes Ingredients
4-5 red potatoes depending on size

1/4 cup almond milk

1 Tbsp butter

1 tsp garlic powder

1/3 cup shredded cheddar cheese

Boil potatoes for approx 45 minutes with skin still on.  When the potatoes are soft enough they slip off a fork when stabbed, transfer them to your Kitchenaid or a bowl.  Add all other ingredients, mixing in one at a time.  I recommend an electric mixer for this. Takes minutes and why do by hand what technology makes easier? ;)  Serve topped with shredded cheese if desired.

Green beans ingredients:

3 pieces uncooked bacon

1/2 yellow onion diced

2 cans green beans- no salt added

I use a cast iron pan for this.  I feel like it's somehow more authentic. :)  Fry bacon and onions in the skillet until the onions are soft.  Add cans of green beans, draining one before pouring in the pan.  Cook til beans are warm and softened.  

ENJOY!

I hope your family enjoys this meal as much as mine does!  :)  Happy eating!

Easy "Thai" Pasta

This recipe was invented based off my lack of Wildtree Thai sauce.  I found cabbage and carrots in my fridge and decided to get creative!  I will admit, I prefer this dish made with that thai sauce.  (See my September posts)  This one though is good in a pinch, and is made with items you most likely already have in your pantry.

Ingredients:
Approx 1 cup angel hair pasta
1/3 cup green cabbage
1 carrot sliced thin with potato peeler
1 Tbsp sesame oil
1/4 cup natural peanut butter
1 tsp chicken bouillon

Saute veggies in sesame oil until the cabbage softens to your preference.  I like mine a little more firm, but feel free to let it go a bit longer.  After the veggies are the right texture, add peanut butter, chicken bouillon, and a small amount of water to create a sauce.  Toss noodles with veggies and sauce.  Serve warm

And there you have it!  My kids loved it- and they won't eat cabbage at all!!  So I chalk this one up as a win!!

Enjoy!

Chicken Pot Pie

It's starting to cool down here, which is about 70* here in Florida.  But as winter approaches, no matter how cold it actually gets, my body CRAVES cool weather comfort food.  This one was a huge hit with my family.  I even managed to "sneak" in some kale to up the nutritional value.  I used quotes on the sneak because my children have grown so accustomed to the taste of kale lately, they don't mind it anymore.  My son actually requests it.  I also used a pie crust I had in the freezer- it took about an hour to defrost properly- to save time.  You can find the pie crust recipe on the page where I teach pop tarts.  For a little added fun- since this was the day before Halloween- we used a black cat and a bat cookie cutter to shape the pie crust.  This cut down on the carbs in the dish and allowed my kids a chance to participate. :)

Ingredients:
4-5 carrots peeled and chopped
Two celery stalks chopped finely
1 cup corn frozen or fresh
2 cups kale leaves
2-3 cups chicken precooked and diced
1 TB vegetable boullion (I used Wildtree Foods)
2 cups chicken stock (I used homemade)
One pie crust

Mix all but the pie crust in a greased, oven safe pan.  Cook at 350* for about 45 minutes- one hour until the veggies are soft and warm.  Either roll and stretch pie crust, OR allow children to cut fun shapes and drop them into the liquid mixture.  Brush crust with a beat egg to give a beautiful color.  Cook another 20 minutes or so until your crust browns golden.

Enjoy!!!