Category Archives: Main Course

So I made another meatloaf and tried changing the ingredients. It wasn’t from a recipe, just things I thought would be good… It makes a large meatloaf (or a couple of loaf panfuls) so if you just want one loaf pan, cut the recipe in half.  After trying it, it turned out well but next time I will add a cup of red wine to give it a bit of zing.

Ingredients:

• 1 lb lean ground beef
• 2 eggs
• 3 roasted bell pepper halves (I used 2 red and 1 yellow but you can use what you like)
• 4 c bread crumbs (I made mine from rye bread)
• 6 pearl onions
• 4 garlic cloves

Preparation:

Purée eggs, bell pepper halves, onions, and garlic cloves in a food processor (I used my Magic Bullet). In a large corningware dish (if you’re making the full recipe), mix the meat, puree, and bread crumbs thoroughly. Pat it down to make the top even and bake for 1 hour at 380 degrees F. Remove from heat. Serve hot with your favourite side or use for sandwiches when it has cooled. A creamy horseradish sauce also goes well with it.  Meatloaf can keep in the  fridge for about a week or frozen in the freezer for up to 1 month.

After making meatloaf from a recipe last week, I decided to put my own twist on meatloaf. It turned out pretty good if I do say so myself.

Ingredients:

• About 1 kg. of extra lean ground beef
• 2 eggs
• 4 tbsp ketchup
• 1/8 of a red onion (finely chopped)
• 1 tbsp freshly grated ginger
• 1 c. bread crumbs
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation:

Mix all ingredients thoroughly in a mixing bowl (using your hands is best for mixing). When all ingredients have very well mixed, place in a loaf pan (I didn’t grease mine and it didn’t stick to it when it was done). Bake for 45 minutes at 350 degrees F., then increase temperature to 375 F. for 15 minutes. Remove from oven and serve hot with a side. I also make meat loaf sandwiches with it which are very good with a little olive and pepper tapenade or your favourite condiment.

I had an appointment with someone at my house on Friday and we talked about a bunch of things but food came up. She gave me a recipe for granola that sounds delicious. I haven’t made it yet but when I do groceries this week, I’ll be picking up the ingredients and making it. Granola is delicious with yogurt and fresh fruit and has become one of my favourite breakfasts. By making my own granola, it will be more natural, no preservatives, etc.

Ingredients:

• 1/3 c. canola oil
• 2/3 c. maple syrup (Agave syrup might work well)
• 4 c. large oat flakes (not instant or quick oats)
• 1 c. sliced almonds (or whatever nuts you like)
• 1/2 c. dried fruit (optional, your choice of fruit)

Preparation:

Mix oil and syrup well in a bowl. In a separate bowl, mix almonds and oats. Pour syrup and oil mixture over oats and almonds. Mix well making sure to coat all the oats and almonds with the syrup mix. Spread a layer onto a pyrex dish or baking sheet sprayed with cooking spray and bake for 20 min. at 350 degrees F and stir at 10 minute intervals then reduce heat to 300 degrees for 10 minutes and stir at 5 minute intervals. Remove from oven. Once it has cooled, add the dried fruit. Place in a container (glass jar is decorative). Store at room temperature and will keep for about a week.

I found this recipe on the back of an All-Bran box. I haven’t tried it yet but it sounds good as a meatless alternative. Add meat for the carnivore in you 🙂 Makes 6 servings, 400 calories, 5.0 g fat, 9.0 g dietary fibre.

Ingredients:

• 1 tsp olive or vegetable oil
• 1 large onion
• 1 large carrot, finely grated
• 1 garlic clove, minced
• 1 tsp dried oregano leaves
• 1/2 tsp dried basil leaves
• 1 can (796 ml/28 fl oz) tomatoes
• 1 can (540 ml/19 fl oz) chickpeas, drained
• 1/2 c All-Bran Original cereal
• salt and pepper to taste
• 3/4 lb fusilli pasta
• 1/4 c grated Parmesan cheese

Preparation:

In a large non-stick skillet, over medium heat, heat oil. Add onion, carrot, and garlic. Cook, stirring often, until tender, about 5 min. Stir in oregano and basil. Add tomatoes, break up with spoon. Stir in chickpeas and bring to a boil. Reduce heat and simmer, uncovered for 15 min., stirring occasionally.

Stir in cereal. Simmer 5 min. longer or until desired consistency. Season with salt and pepper. Meanwhile, in a large pot of boiling water, cook fusilli until tender but firm and drain. Serve with sauce, sprinkle with cheese.

I was going through my cupboards wanting to get rid of some aging supplies and threw this together.

Ingredients:

• 3 chicken breasts (boneless, skinless)
• 1 227g container of fresh sliced mushrooms
• 1 can ready-spiced diced tomatoes (with juice)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine herbs
• Salt and pepper to taste

Preparation:

Place chicken breasts and mushrooms in a medium baking dish. Mix remaining ingredients in a bowl and pour over the top of the chicken.
Cover and bake at 375 for 1 hour and 15 minutes. Serve hot with noodles.

This recipe contains an average of 2 grams of fat per serving. Serves 6

Ingredients:

• 1 chicken cut up and skinned (or use only breast for less fat)
• 7 or 8 small new potatoes, scrubbed
• 4 or 5 small onions, peeled
• 4 med carrots, peeled and cut into 3″ pieces
• 1/2 c dry white wine
• 1 14 oz can low-fat reduced-sodium chicken broth
• 1 tbsp lemon juice
• 3 cloves garlic, chopped fine
• 1 tsp oregano
• 1 tsp thyme
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Preparation:

Preheat oven to 350 degrees F.

Arrange chicken, potatoes, onions, and carrots in a baking dish. Mix wine, broth, and lemon juice and pour over chicken and vegetables. Sprinkle on garlic, oregano, thyme, and pepper. Bake uncovered 40 – 45 min. or until chicken is fork tender. Turn chicken and vegetables occasionally and baste with pan juice (if juices evaporate too quickly add more chicken broth).

Transfer to a serving platter, arranging vegetables and chicken and sprinkle with parsley.