Little Meat Loaves

These are always a hit at our house. Super moist and yummy, these meat loaves are the perfect size and are even better the next day. They are also great for company!

Little Meat Loaves
Adapted from Southern Living Easy Weeknight Favorites

1 1/2 lbs ground beef
2 8-oz cans tomato sauce, divided
1 c soft breadcrumbs (I use store bought in the can)
2 tbsp dried minced onion flakes
3/4 tsp salt
1/4 tsp pepper
2 large eggs; lightly beaten
2 tsp dried parsley flakes
1 tsp Worcestershire sauce

Combine beef, 1/2 c tomato sauce, and next 5 ingredients; stir well. Shape mixture into 6 loaves. Place loaves on a broiler pan or baking sheet lined with foil. Bake uncovered at 450 degrees for 25 minutes or to desired doneness.
Combine remaining tomato sauce, parsley flakes, and Worcestershire sauce. Remove pan from oven; pour tomato mixture over meat loaves. Bake 5 more minutes. Yield: 6 servings

Chicken Caesar Salad

Don't let the title fool you. This is not your normal run-of-the-mill Caesar salad. There is no creamy dressing filled with tons of calories, but the flavor is bright, tangy, and delicious!  This is a huge favorite at our house. Even my meat and potato loving husband enjoys this salad. You will too!


Chicken Caesar Salad
Adapted from Southern Living Easy Weeknight Favorites

1/4 c white wine vinegar
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 1/2 lbs chicken breast strips
1 1/2 TBSP lemon pepper seasoning
1 tsp garlic powder
1/4 c olive oil
8 c (or one medium head) romaine lettuce, torn or shredded
1/2 c shredded Parmesan cheese
Croutons (optional)

Combine first three ingredients, stirring well; set aside. Dredge chicken in lemon pepper and garlic powder. Pour oil into a large skillet, and place over medium-high heat until hot. Cook chicken in hot oil 5 minutes or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on paper towels. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles that cling to bottom of skillet. Pour warm dressing over lettuce; add chicken, and toss. Sprinkle with croutons and cheese. Serves 4.

Cure-All Chicken Rice Soup

This soup has delicious flavor, and warms you from the inside out. I served with grilled cheese sandwiches for dipping :). Perfect for cold weather, and the colds that come along with it! Enjoy!

Cure-All Chicken Rice Soup
Adapted from Paula Deen's Southern Cooking Bible

1 whole chicken (3 1/2 lbs) cut into 8 piece
3 celery stalks, chopped
2 large carrots, halved crosswise
1 large yellow onion, halved through the root end
3 garlic cloves, finely chopped
2 bay leaves
2 1/2 tsp salt
3/4 tsp black pepper
3/4 tsp dried tarragon
1 c long grain white rice
1/3 c chopped fresh parsley

In a large stockpot, combine chicken, 12 cups of water, celery, carrots, onion, garlic, bay leaves, salt, black pepper, and tarragon. Bring to a boil over high heat. Reduce to a simmer and cook until the chicken is cooked through, about 45 minutes.
Remove the chicken and carrots from the pot and set aside. Strain the remaining liquid and discard the solids. Return the strained broth to the pot, stir in the rice, bring to a gentle simmer, and cook until the rice is tender, 15-20 minutes.
Meanwhile, once the chicken is cook enough to handle, pick the meat off the bones, discarding bones and skin.
Cut the meat into bite size pieces and thinly slice the carrots. Return chicken and carrots to the pot. Simmer for 5 minutes. Adjust seasoning and stir in parsley just before serving.

Texas Stew

I modified this just a bit, but it wasn't too far from the original!  

Texas Stew

Adapted from Southern Living Easy Weeknight Favorites

2 lbs beef tips, cut into 1 in pieces (I used 1 1/2 lbs stew meat)

1 (14 1/2 oz) can Mexican-style stewed tomatoes (I used one can of regular Rotel)

1 (10 1/2 oz) can of condensed beef broth, undiluted (I used one reg box of beef broth)

1 (8 oz) jar medium or mild picante sauce

1 (10 oz) package of frozen corn

3 carrots, scraped and cut into 1/2 inch slices

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp salt

1/3 c water

1/4 c all-purpose flour

*2 med potatoes, cubed

Combine first 10 ingredients in slow cooker. Cover and cook on high for 5 hours, or low for 10 hours until meat is tender. *I added the two cubed potatoes the last hour of cooking. 

Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker. Cook stew, uncovered, on high for 15 minutes or until thickened, stirring often. Yield: 10 cups. 

Bistro-Style Chicken with Red Wine

Bistro-Style Chicken with Red Wine
Adapted from 100 Recipes Every Woman Should Know, 2011
Serves 2

Ingredients
2 chicken breasts
Salt and pepper
2 tbsp flour
2 tbsp unsealed butter (I used salted)
1 c sliced onion
4 oz sliced mushrooms
1/2 tsp dried thyme
1 garlic clove, minced
1 c red wine (or beef broth)
1 tbsp tomato paste
2 oz diced bacon (I would use 1 slice per breast)
1 tbsp fresh chopped parsley (I am omitting bc I don't have any)

Place chicken between plastic wrap and pound to 1/4 inch in thickness. Salt and pepper liberally.
Evenly coat each piece of chicken in 1 tbsp of flour. Heat butter Ina 12 in skillet over medium heat, then cook the chicken until lightly golden, 2 min per side. Transfer to a plate.
In the same skillet, add onion, mushrooms, and thyme. Cook until the onion and mushrooms have softened, about 5 minutes. Add garlic and cook, stirring, 1 minute more.
Stir in wine (or broth) and tomato paste. Add bacon, then the chicken. Cover and simmer until just cooked through, 10 minutes.
Serve each piece sprinkled with parsley.
Enjoy!www.facebook.com/kristencookswithbooks