Monday, July 26, 2010

Mini Greek Meat Loaves with Tzatziki Sauce

This was delicious!!!!!  My two year old ate it up too which made me very happy because there was spinach in the meat.  I had leftovers for lunch today...yum.  Enjoy!!!


Meat Loaves
1 lb ground beef
1/2 box (9 oz size) frozen spinach, cooked, well drained
1 small onion, finely chopped
1/4 cup old-fashioned or quick-cooking oats
2 oz crumbled feta cheese
1 egg plus 1 egg white
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Tzatziki Sauce
1 cup greek yogurt
1/2 medium cucumber, peeled, seeded and finely chopped
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, finely chopped

1. Heat oven to 350 degree F. Spray 8 regular size muffin pans with cooking spray.

2. In medium bowl, mix meat loaves ingredients. Scoop generous 1/3 cup meat mixture into each muffin cup, pressing down slightly.

3. Bake 35-45 minutes or until meat thermometer inserted in center of one loaf reads 160 degree F. Let stand in pan 5 minutes.

4. Meanwhile, in small bowl, mix tzatziki sauce ingredients; refrigerate until serving time. Serve meat loaves with tzatziki sauce.

Note: It may take longer than 45 minutes to cook.  I put my broiler on after 35 minutes because I was

(adapted from Betty Crocker)

Sunday, July 25, 2010

Weekly Menu

I am looking forward to this weeks menu.  Abe downloaded an application on the IPad that is full of recipes.  I can't wait to try them and share them with you!  I will be using the Smuckers Preserves quite a bit this week since they are BOGO at Publix!

Sunday: Mini Greek Meat Loaves with Tzatziki Sauce
Tuesday: One Skillet Pasta
Wednesday: Bowtie Pasta with Beef and Tomatoes 
Thursday: Orange Teriyaki Beef with Noodles 
Friday: Apple Cranberry Sage Chicken
Saturday: Leftovers

Greek Beef and Orzo (lighter version)

This is a great recipe for kids if they are yogurt lovers. Ezra gobbled it up.  I sprinkled some feta cheese on it too.  Yummy!  Enjoy!!!

1 lb ground beef
garlic powder
1 can (14.5 oz) stewed tomatoes, undrained
1/2 cup celery stalk, sliced
1/2 cup uncooked orzo or rosamarina pasta
1 cup plain greek yogurt

1. In a deep nonstick skillet, cook beef and season with salt, pepper, and garlic powder to your liking over medium high heat about 6 minutes, stirring frequently until brown; drain and put meat back in same skillet.

2. Stir in remaining ingredients except yogurt. Heat to boiling. Reduce heat; cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

(adapted from Betty Crocker)

Wednesday, July 21, 2010

Pasta Sauce

I have been making this for years.  I prefer homemade sauce over jar sauce.  Tonight I will be making it for lasagna.  I will simmer it with cooked ground meat.  I also plan to puree some zucchini I have before it goes bad and add it to the sauce.  I will be serving it with bruschetta.  


  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley (I use dried if I don't have fresh parsley on hand)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1/2 cup white wine

  • Directions
  1. In a food processor place stewed tomatoes, tomato paste, chopped parsley, minced garlic, oregano, italian seasoning, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.

Tuesday, July 13, 2010

Wild Blueberry Ice Cream

I had some blueberries left from blueberry picking and wanted to do something fun with it. Abe loves ice cream so I made this for him and ended up loving it myself which is not good because I want to eat it all. Enjoy!!!

1 pint wild blueberries
1/2 cup sugar
juice of 1/2 lemon
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

1. Toss the blueberries, 1/2 cup sugar, and lemon juice together in a mixing bowl. Cover and refrigerate 2 hours, stirring every 30 minutes.

2. In another mixing bowl whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

3. Drain the juice from the blueberries into the cream base and blend. Mash the blueberries until pureed and stir into the cream base.

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Sunday, July 11, 2010

Black Bean and Couscous Salad

  • I have been wanting to make this for a while and finally did.  I LOVED it!  This is also a great vegetarian dish.  Enjoy!

  • 1 cup uncooked whole grain couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 (15 ounce) can of whole corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste

  • Directions
  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, and vinegar. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Thursday, July 8, 2010

Swim Lessons

Ezra had his first swim lesson this week.  I was soooo nervous the night before and the day of the lessons. I knew he was going to cry and he did the entire time. I love his instructor.  She was great and very patient with him. Once the lesson was done, Ezra came to me and clapped his hands and said "yay".  He was very proud of himself.  He also asked me for the lollipop I promised him I would give him after the lesson.  Wish me luck next week because I was told it will be worst since he will know where he is at.

Look at that pitiful face...

His instructor was fabulous...

He had to have someone with him at all times since he wanted to take off running. Yep that is my boy!!!

Monday, July 5, 2010

Bang Bang Shrimp

1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
chopped scallions

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

(adapted from

Sunday, July 4, 2010

Cider-Sauced Chicken Breasts

3 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
black pepper
garlic powder
1 large onion, finely chopped
6 fresh thyme sprigs, leaves removed and coarsely chopped
3 garlic cloves, chopped
1 Gala apple, peeled, cored, and cut into thin wedges
2 tablespoons dark brown sugar
1/2 cup apple cider
3 tablespoons apple cider vinegar
2 cups chicken stock
3 tablespoons cold butter
1/2 cup fresh flat leaf parsley

1. Preheat skillet over medium-high heat with oil.  Flatten chicken breasts with mallet and season liberally with salt, pepper and garlic powder.  Add them to the skillet and cook them on both sides until juices run clear.

2. Add onions, garlic, thyme, apples and brown sugar. Cook, stirring frequently, for 4 to 5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high, and simmer until the liquid is reduced by about half.  Turn the heat off, add the butter and parsley, and stir until the butter is incorporated.

3. Serve the apple cider sauce over the chicken breasts.

Friday, July 2, 2010

Stuffed Shells

  • Ingredients:
  • 6 ounces of  jumbo pasta shells
  • 1 egg, beaten
  • 1 (32 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms

  • Directions:
  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  4. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.