A weekend of travel left me with a terrible cold all week so a home cooked meal was exactly what I needed to warm up (that and 10 cups of hot tea/day 🤷🏻♀️).
I made PERSONAL MEATLOAF CUPS & QUINOA STUFFED ACORN SQUASH.
The mini meatloafs are perfectly portioned, flavorful, stuffed with cheese & ready in 30 min, does it get any better? And as for the acorn squash... well more on that tomorrow but for now here’s the recipe for 1 serving (2 meatloaf cups)!
4 oz ground turkey
1/2 tbsp sage (I used some "fresh" I had in my freezer!!)
1/2 tsp dried basil
1/2 tsp dried oregano
1 clove garlic
2 tbsp diced onions
1 tbsp diced carrots (I literally used 1 baby carrot 😂)
1/2 tbsp breadcrumbs
1/2 oz egg whites
Salt and pepper
Optional: 1 tbsp craisins
I mixed everything up and formed into two balls around a piece of cheese (I did ~1/4 oz of havarti in each ball). Spray muffin tin and place in meat mixture, push down the tops so they're flat or indented. Bake at 400 for 20-25 min or until an internal temp of 165.
I also boiled ~1/2 cup of cranberries with 1/2 cup of water on the stove until they were soft (~10 min?), puréed them a bit with my immersion blender and mixed in 1 packet of stevia for sweetness. I topped each muffin with the cranberry sauce. If you prefer a savory sauce on your meatloaf as opposed to this sweet one, may I suggest ketchup//brown sugar//honey//hot sauce//Worcestershire? 😏 .
This meal would be perfect to make in bulk and have all week!! Enjoy! -Colleen
Second time @tinpotcreamery and again did not disappoint! Love the butter pecan and the creme fraiche 😋 Hurry and go check out their fall flavors before they are gone! 🍦 .
🍲 “Nobody can predict the future; the idea is to have a firm grasp of the present.”
—— Peter F. Drucker
If you only buy one cookbook this year, please let it be For The Love of Cheese by the lovely, passionate and talented @afrimpristine . I was so happy to be included in an evening of tasting some of his favorite recipes and catching up with him about this huge achievement ! Congrats on your book Afrim!! BTW, this dish is called Very Much Alive Pasta. You gotta make it and taste it to find out why!
🎶Havana oh nana🎶All my heart is in @havana1957 after this mouthwatering pan con Bistec sandwich. Cuban grilled thin steak topped with caramelized white Spanish onion😱 I mean I heard the Cuban food in Miami was good and this sandwich definitely confirmed it!
I mean just look at this! 😍 This Avocado & Quinoa Bowl from @lasiguanas tasted even greater than it looked, I'd even go as far as saying it's the best dinner I've had since going vegan! Vegans and non-vegans alike, I urge you to go and try this dish!!
Wild Mushroom Flatbread: wild mushrooms, caramelized onions, roasted garlic, mozzarella, topped with fresh arugula and truffle oil...nothing better than truffle oil on anything and everything...in moderation of course!😉 #truffle
"Eat more chicken."
Who doesn't love a good chicken nugget? With kids in the house, it is always an automatic "no complaints" dinner, and of course it is something that I double the batch of so I can have extra to throw in the freezer. This particular recipe came from @thewholesmiths #goodfoocookbook (Grain-free Popcorn Chicken pg 40-41) , and it is yet another recipe from her book that didn't disappoint. If you love delicious, simple, uncomplicated recipes made with healthy and accessible ingredients, this book is for you! Add it to your Christmas wish list or buy it for your favorite cook, you won't regret it!
As for the dips...we tried @thenewprimal mustard bbq, which everyone loved (my daughter added maple syrup, obvs a great addition), and is now a staple for nights when I throw everything in one pan. And the second dip is a combo of @tessemaes Caesar & avocado ranch (my absolute fave) dressings...if anyone is familiar with Mellow Mushroom, that combo reminds us of their Esperanza dressing.
A few tips when making chicken nuggets:
*If starting with frozen chicken, I let it thaw for a few hours (still frozen in the middle but not difficult to get a knife through) and then cut into chunks. The chicken isn't slimy while cutting and I get great uniform pieces.
*When I have time, I brine the chicken in pickle juice (pretty sure that came from a Chick-Fil-A copycat recipe at some point) for a few hours, can't say it makes nuggets taste like the fast food brand, but it adds good flavor and juiciness to the nuggets. Consider sodium content though, if that is something you watch out for in your diet.
*You can bake instead of fry your nuggets (great for batch cooking since you can get a lot done at once). You can follow the baked fish stick process (scroll down our feed or click to our website). Spray oil is the key.