Friday, January 29, 2010

Mini-Meatloaf "Muffins"

This recipe is adapted from one I found on the Kraft Foods website. It's quick & easy & delicious.

Mini-Meatloaf "muffins"

1 lb of your favorite meatloaf recipe, mixed & ready to work with

  1. Preheat oven to 375*F. Spray 1 12-count muffin tin with cooking spray.
  2. Spoon meatloaf mixture into muffin cups, filling them all the way. Don't press down, just allow the meatloaf mixture to mound up. It will look like there's a big meatball sitting in each muffin cup.
  3. Bake 30 minutes, or until done through.
  4. Serve & enjoy!

We love this recipe with cheddar cheese sprinkled on top, but it's not necessary.

I make these 2 lbs/2 muffin tins at a time. It feeds my family of 6 (with teenagers) and leaves just enough for my husband to take to work for lunch the next day.

Tuesday, January 26, 2010

Noodles, Cheese and Brocoli soup

I posted this one way back a long time ago when I started my own blog...but I thought it was worth resurrecting because it tastes so good! My kids LOVE eating this one. I've changed it a bit over the years...I'll add different noodles or whatever, but the basic recipe remains the same. Just remember, if you add a noodle that is "thicker" than egg noodles (our favorite is Cellentani), you'll probably want to adjust by adding a bit more broth or water/boullion. We also add LOTS of noodles (up to 1 lb.!). You can also thicken the soup by taking part of the milk and adding flour or cornstarch, then adding it to the soup at the end. Enjoy!

Noodle, Cheese, and Broccoli Soup

6 cups milk (don't use whole milk--it curdles)

1 1/2 head of fresh broccoli (or more, if you like!)

1 lb. Velveeta cheese (don't use the imitation stuff, it doesn't melt right)

6 chicken bouillon cubes

8 oz. EXTRA FINE egg noodles (or subst. Cellentani pasta or any other pasta)

dash of garlic salt (or more)

6 cups water

dash of pepper

--Pour 6 cups of water in a big pot. Bring to a boil. Add bouillon cubes and dissolve them in boiling water. Add fine egg noodles, cook 2 minutes. Add broccoli (already chopped) and cook until barely tender. Add dash of garlic salt and pepper. Stir in 6 cups of milk. (I like to take 1/2 cup of the milk and add it to flour to make a thicker soup). Turn heat to medium. Cut up Velveeta cheese into small cubes. Add cubes of cheese to milk. Stir until melted. DON'T BOIL.

Thursday, January 21, 2010

Crusty Baked Chicken


6 boneless, skinless chicken breasts

2 eggs

1/3 cup milk or half-and-half

1 - 1 1/2 cups instant potato flakes

2 tsp garlic salt

2 tsp paprika

2 tsp poultry seasoning

2/3 cup parmesan cheese, grated

4 Tblsp butter, melted

1. Preheat oven to 425*. Line 2 9x13" pans with foil, or spray pans with non-stick cooking spray. Clean chicken breasts (trim fat, etc) & pat dry. Set aside.

2. In one bowl, beat eggs & milk/half-and-half.

3. In another bowl, mix potato flakes, garlic salt, paprika, poultry seasoning, and Parmesan cheese.

4. Dip chicken breasts in egg mixture, then in the potato flake mixture. Coat evenly on all sides. Place chicken pieces in baking pans, 3 breasts each pan.

5. Drizzle each with melted butter.

6. Bake for 20-25 mins, or until heated through. Turn once halfway through cooking time.

7. SERVE & ENJOY! :)

We like to have these with mashed potatoes & gravy, corn & broccoli or peas.

Also really good with cornbread & salad. Also good cold for picnics or barbecues!


Use 3-5 lbs chicken (frying chicken, cut into pieces) for 4-6 servings.

Everything else is the same, except for baking -

Bake at 400*F for 35 minutes, turning chicken once during baking time.

Increase temperature to 425*F and bake another 10-15 minutes or until chicken is tender and juices (from thigh pieces) run clear when pierced with a fork.


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