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Veal Piccata Meatloaf 

This lemon-scented loaf is delicious! Veal is tender and is considered a delicacy. It is sometimes hard to find ground but your butcher should be able to prepare it for you. This meatloaf is made with ground veal with mushrooms and the flavors of the famous Italian dish veal piccata. 


Ingredients:

  • 1 pound ground veal
  • 2 shallots, diced
  • 4 oz mushrooms, chopped 
  • 3/4 cup dried bread crumbs
  • 1/2 cup sour cream
  • 1 tablespoon lemon juice
  • 1 egg
  • 1 tablespoon capers, drained 
  • 2 tablespoons fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teasooon pepper
  • 1/2 lemon slices (approximately 3 slices)

Directions:

  1. Preheat the oven to 350 degrees. 
  2. Mix everything EXCEPT for lemon slices. 
  3. Place mixture in a greased 9″ x 5″ loaf pan (I prefer a glass loaf pan for this)
  4. Gently pat down the mixture. Make sure it’s even. Bake for 45 minutes. 
  5. Top meatloaf with three slices of lemon and bake again for about 15 minutes. 
  6. Let it stand in the loaf pan for 5 to 10 minutes before serving. 

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Baked Spaghetti Squash with Beef and Vegetables Casserole 

This is a very delicious healthy casserole! The spaghetti squash is the star in this recipe. 


Ingredients:

  • 1 large spaghetti squash, halved and seeded
  • 1 pound ground beef (I always go for the most lean kind)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 14.5 oz diced tomatoes with basil, garlic and oregano in it (I use the Tuttorosso brand) – drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 2 1/4 cups shredded cheddar cheese

Directions:

  1. Preheat the oven to 375 degrees. 
  2. Place squash on a baking dish with the cut half side up. Bake for 40 minutes. Remove from heat and let it cool. When cool, shred the pulp with a fork. 
  3. Reduce oven temperature to 350 degrees. 
  4. In a skillet on medium-high heat, brown ground beef until evenly browned. Add diced peppers and minced garlic. Cook until vegetables are tender. 
  5. Add in shredded spaghetti squash and drained diced tomatoes. Cook until heated through. 
  6. Add in 2 cups of shredded cheddar cheese and make sure it’s melted before you remove it from the heat. 
  7. Grease a 13″ x 9″ glass baking dish. Pour contents in this dish. 
  8. Bake for 25 minutes. Then take it out. 
  9. Add 1/4 cup shredded cheddar cheese, bake again for 5 minutes or until the cheese is melted.

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Roasted Chicken Breasts with Caramelized Shallots

You can’t ever go wrong with caramelized onions especially SHALLOTS!! They’re so good. This recipe takes very little prep time and is ready in approximately 20 minutes. It’s a great recipe for one of those busy week nights. 


Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and diced
  • salt and pepper
  • 4 thick chicken breasts (make sure they’re all of the same thickness for even cooking)

Directions:

  1. Preheat the oven to 450 degrees. 
  2. In a large baking dish (I used the 13″ by 9″ glass baking dish), mix in the olive oil, red wine vinegar, soy sauce, diced shallots, salt and pepper. 
  3. Toss the chicken in the mixture. Flip them over. Make sure they’re coated in this sauce and the shallots. 
  4. Roast for about 20 minutes. Halfway through the roasting time you should flip the chicken breasts over. 
  5. When 20 minutes is up, I continue to cook the chicken breasts under the broiler for 2-3 minutes to give it a nice color. 
  6. Serve with caramelized shallots on top of each chicken breast. 

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Unstuffed Cabbage

We love eating stuffed cabbage in our house. Sometimes we just don’t have the time to make it. This is the “lazy” version or what we called the “unstuffed” cabbage. This is a quick and easy main dish that’s inexpensive to make. 


Ingredients:

  • 2 lbs ground beef
  • 1 large (or 2 small) onion, diced
  • 2 garlic cloves
  • 1 small cabbage, chopped
  • 8 oz tomato sauce
  • 2 cans (14.5 oz each) diced tomatoes 
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon pepper 

Directions:

  1. Brown the ground beef with diced onions in a large pot. Break the ground beef down into pieces. 
  2. When the beef is browned, add in minced garlic. Mix well and let it cook for one minute. 
  3. Add chopped cabbage, tomato sauce, diced tomatoes, water, salt and pepper to the pot. Mix well. Cook on high heat. 
  4. Bring to boil, then cover and reduce the heat to low. Let it simmer for between 20-30 minutes or until cabbage is tender. 

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Panda Express’ Mushroom & Zucchini Chicken

My husband loves Panda Express and this is his favorite out of all their dishes. Why waste money on takeout when you can make it at home? And it’s much more healthier as well.

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Chicken Fajitas

We love fajitas in our house here! What makes this chicken fajitas recipe special is the marinade. It gives the chicken so much flavor and doesn’t dry the chicken out when it’s being seared on the flattop grill or in the cast iron pan.

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Pasta with Turkey Meatballs and Roasted Vegetables 

Want an easy, cheap and filling meal for your family? Look no further. 


Ingredients:

For the vegetables:

  • 3 medium zucchini, cut into half moons
  • 2 large red bell peppers, sliced into 1 inch strips
  • 1 medium onion, sliced into half moons
  • 1 tablespoon olive oil 
  • 1/2 teaspoon salt

For the meatballs:

  • 1 pound ground turkey
  • 1 large egg
  • 2 tablespoons mayonnaise 
  • 1/2 cup plain bread crumbs
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/ teaspoon ground black pepper

For the pasta:

  • 1 pound of small/medium shaped pasta (example: rotini)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 425 degrees. Line two baking sheet pans with aluminum foil. 
  2. Mix the vegetables with olive oil and salt. Spread evenly on one baking sheet pan. Roast for 30 minutes in the oven. 
  3. While the vegetables are roasting, mix all ingredients together for the meatballs. 
  4. With wet hands, roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart.
  5. Bake the meatballs for 20 minutes. You can bake them alongside the vegetables. 
  6. While the meatballs bake, cook pasta according to instructions on the package. 
  7. Drain pasta. Mix pasta with meatballs and vegetables. Add in olive oil, lemon juice and parsley. Mix and serve. 

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