Momma's Meatloaf

When my husband and I were dating, he didn't think he liked meatloaf. This recipe converted him... We still laugh about the family meatloaf that was responsible for his early belief that he didn't like meatloaf. It was made with fatty ground beef and extra lard. When we were driving to the family event, he told me I needed to stir the impending meatloaf around on my plate, but not eat any. He was smiling, so I laughed, thinking he was being funny. Then, I ate every morsel of the meal. That was the last time I was a member of the Clean Plate Club. My stomach, no my entire abdomen, hurt for hours. The only time I suffered from more abdominal pain was during labor...

A word to the wise: when my husband says not to eat something, don't eat it (even if he was smiling).

Momma's Meatloaf

1 lb lean ground beef

1/2 bell pepper, diced (red is the sweetest, but green is fine)

1 clove garlic, minced

1/3 c Italian bread crumbs

1/3 c catsup

1/4 c egg substitute

1 Tbsp milk

1/2 tsp oregano

1/2 tsp thyme

1/4 tsp black pepper

Mix all the ingredients when they are room temperature and bake for one hour at 350 degree.

Popovers

Last time I tried to make popovers, we joked that they would be better dubbed "stuckins". These, however, flopped right out of the dishes with ease. These popovers are a great accompaniment to soups and stews, but they would also be a great breakfast item. Serve them hot out of the oven with butter (or margarine) and your favorite jelly inside the lovely, eggy cavity in the center of each. You won't mind a bit if your hand gets a bit sticky. I know we don't!

There are three things you need to know for success with this impressive alternative to dinner rolls. When people say that all good things come to those who wait, they're referring to popovers. Second, you cannot over-spray the dishes. Third, do not, under any circumstances, open the oven to peek during the cooking time or they will fall. We all know you will be dying to open the oven door when you walk over the change the temperature; after all, you're only human.

Popovers
1 c bread flour
1/2 tsp salt
1 c 1% milk, warmed
2 Tbsp melted light margarine
3/4 c egg substitute

Preheat the oven to 425 degree. Meanwhile, mix together the flour and salt in a bowl. In a second bowl, whisk together the milk, margarine, and egg substitute. Make a well in the flour mixture, pour in the milk mixture, and whisk to make a smooth batter. Set the batter aside for 10 minutes.

Place 6 Pyrex dishes on a cookie sheet (or do this with a popover pan, if you happen to be a kitchen gadget aficionado) and heat them in the oven for 5 minutes. Then, spray the dishes liberally with cooking spray. OK, give yourself a pep talk about not opening the oven for the next 40 minutes. Ladle the batter into the dishes and bake for 20 minutes at 425 degrees. Without opening the oven to check on the popovers, lower the oven temperature to 350 degrees and bake for an additional 20 minutes. Remove them from the oven and immediately poke each one's center top with a paring knife to release steam. Serve immediately. Serves 6 (or fewer, if you want to really satisfy a primal bread craving).

Sloppy Toms

Sloppy Joes, made with ground beef, are a classic go-to recipe for family dinners. This is a much healthier version of the classic. I actually (don't tell my mom) prefer the flavor of the turkey version to the beef version. The sauce is sweet, spicy, and tangy all at once. Plus, this is so quick, you can have dinner ready in a flash.


Sloppy Toms
1 Tbsp olive oil
1/2 c diced onion
1.2 lb lean ground turkey
1 3/4 c ketchup
1/4 c mustard
1/4 tsp cayenne pepper
2 packets Splenda
2 Tbsp tomato paste
1 Tbsp red wine vinegar
1 pkg whole grain buns

Warm the oil over medium-high heat and saute onions intil translucent. Add ground turkey and cook until brown, breaking up big pieces (about 10 minutes). Add the remaining ingredients except the red wine vinegar, and then reduce heat and simmer for 15 minutes. Finish by adding the red wine vinegar just before serving on your favorite whole grain buns. Serves 4.

Apple Bundles

I mentioned already that I don't wait until Sunday to make desserts, right? We love fruity desserts and the simplicity of this apple pastry recipe belies how fancy it looks when served.

Apple Bundles

1 pastry shell

1 apple, peeled and cubed

1 tsp cinnamon

1/2 c apple sauce

1/4 c confectioner's sugar

Roll out the pastry shell and use a cereal bowl as a template to cut out four circles. Line a cookie sheet with parchment paper (or spray with cooking spray). In the center of each pastry circle, place a tablespoon of apple sauce, sprinkle a dash of cinnamon, and place a quarter of the apple chunks. Lift the pastry edges toward the top, creating a bundle with a small opening at the top. Bake these bundles at 400 degrees for twenty minutes. Sprinkle each bundle with confectioner's sugar before serving.

Spinach & Cheese Stuffed Pork Chops

My brother Jeff is hilarious. He has a way of telling jokes that makes them extra funny. I remember him joking about the Simpson's episode that Homer asked for the most expensive dish stuffed with the second most expensive dish. In the spirit of stuffed meat, here comes another way to dress up an ordinary pork chop.

You'll love the rich, creamy spinach goodness couched between layers of tender pork. This meal is delicious with rice and squash or sweet potato and green beans.

Spinach & Cheese Stuffed Pork Chops

2 pork chops

1 wedge light Laughing Cow Swiss cheese

1/2 can spinach

1 Tbsp olive oil

Slice a pocket into the side of each pork chop. Mix together well-drained and squeezed spinach with the cheese. Stuff each pork chop pocket with the spinach mixture, then sear the outside of the pork chops in a pan treated with olive oil. When both sides of each chop are seared to lock in the moisture, transfer them to a baking dish and bake in a 400 degree oven for ten minutes. Serves 2.

Sausage & Lentil Amnesia Soup

Ever see the movie Memento? It's about a guy trying to solve his wife's murder, but he lost his short-term memory after a head injury. He kept track of people and ideas with notes to himself.

Sometimes I forget about this recipe even though it is hearty, delicious, and satisfying. It's a perfect winter night meal when paired with your favorite bread. Be sure to leave yourself a reminder of this recipe and how much you like it where you'll find it as soon as the snow flies...

Sausage & Lentil Amnesia Soup

1 c dry lentils
5 c water
2 low sodium beef bouillon cubes
1 tsp dried basil
¼ tsp black pepper
7 oz turkey kielbasa, sliced
10 oz frozen cut broccoli
1 medium carrot, chopped

Rinse lentils, drain, and place them in a crock pot. Add water, carrots, bouillon cubes, basil, and pepper. Cook on LOW for 6 hours, and then add kielbasa and broccoli. Cook on HIGH for ten minutes. Serves 4.

Note: Those of you who are particularly sharp-eyed will notice that the picture shows peas instead of broccoli. I am nursing, so I shy away from broccoli right now. However, I do prefer the recipe with broccoli, so the recipe reflects this preference.

Baked Spaghetti

This casserole is another one from my "prenatal collection", but it should be a part of every cook's repertoire. Imagine the tomato-y, cheesy goodness of spaghetti without spending any time in the kitchen the night you serve it. In fact, this could be paired with a nice salad and French bread for romantic dinner after spending the day together. Your significant other with marvel at your resourcefulness and your miraculous dinner preparation skills...

Baked Spaghetti

1 lb lean ground beef

1 lb box of high fiber spaghetti, cooked

1 bell pepper (I prefer 1/2 each of red and green)

1 jar spaghetti sauce

1/2 tsp black pepper

1 tsp dried oregano

4 oz shredded mozzarella cheese

Brown beef, then add diced peppers and cook until they are tender, but not browned. Stir in a jar of spaghetti sauce and season with pepper and oregano. Toss the sauce and cooked noodles together, then transfer to a pan already prepared with nonstick cooking spray. Sprinkle the top with shredded mozzarella cheese. Either bake at 350 degrees for one hour or freeze at this point for later enjoyment.

Memere's Goulash

This recipe is based on one of my favorite recipes from growing up. My mom calls this Hamburg Skillet Casserole, but, in our house, we call it Memere's Goulash. My husband called it that one night and the name stuck. (Memere is the French-Canadian way to say Grandmother.) Let this be a lesson - give something a catchy name or someone else will pick one for you.

Several years ago, we were stuck in a New York toll lane behind another silver Honda Civic. The other car had a bumper sticker, cross hanging from the rear view mirror, and a nun in full habit driving it. So, ever since, my own little silver Honda Civic has been called "The Nun Car". I say it again, give something a catchy name or someone else will pick one for you.

Memere's Goulash

1 lb lean ground beef

2 Tbsp parsley

4 beef bouillon cubes

1/2 tsp garlic powder

1/2 tsp black pepper

3 c water

2 c carrots, sliced

2 c noodles

3 c frozen green beans or peas

Brown meat, then mix in the parsley, garlic powder, pepper, bouillon cubes, water, and carrots. Simmer the mixture for 15 minutes, then add noodles and green beans or peas. Cook for an additional 15 minutes. Serves 3.

Prepping for Super Bowl

I love watching football with my husband. I know, that may sound surprising for a chemist (and female), but I enjoy watching our hometown team beat its nemesis or an underdog team beat a bully who did bunches of trash-talking before the game. There is no substitute for playing with heart - and winning against all odds.

So.... I like to serve easy-to-eat, richly-flavored food during a big game. The Super Bowl is the biggest game of the year and we often have a guest come over, too, so this is a great opportunity to make appetizers. My husband had a pitch-in at work last week and I made a contender for our own Super Bowl menu: Feta Cheese Dip.

By the way, this dish uses roasted red peppers. You can certainly buy a jar of roasted red peppers. However, anyone as frugal, yet adventurous, as me will thoroughly prize the unmatched flavor of home-roasted peppers. Coat red peppers with olive oil and roast, turning frequently, in a 500 degree oven until every side is charred. Immediately place the peppers in a bowl and cover with plastic wrap to cool. While the peppers cool, they skins are also steaming. When the peppers are cool enough to touch, peel off the skins and remove the seeds and stems. Save the juice with the pepper flesh.

Feta Cheese Dip
6 1/4 oz jar of roasted red peppers, drained
16 oz fat free cream cheese
1 c crumbled reduced-fat feta cheese
1 garlic clove, chopped
1/4 tsp black pepper
1 tbsp dried dill weed
10 oz package of baked tortilla chips

Pulse the ingredients in a food processor until smooth. Transfer the dip to a serving bowl. Cover and refrigerate for at least one hour. Garnish with a sprig of fresh dill, if you have some.