Meatloaf

1 1/2 lb. ground beef
1 egg whipped
1/4 - 1/2 c. chopped onion
3/4 c. oatmeal (doesn't matter if it is quick oats or not)
3/4 c. evaporated milk (the secret ingredient)
1 t. salt
pepper (opt. I put in 1/4 t.)

Mix all together in a bowl (I squish it all together with my bare hands, it is less messy and works best for me) and put in loaf pan. Add topping and bake at 350 for 1 hour. Makes 1 meatloaf.

Topping
1/4 - 1/3 c. ketchup
1 T. mustard
2-3 T. brown sugar

Mix together in a small bowl and spread over meatloaf before baking.

This is a great meal to take to others because it cooks at the same temperature and for the same amount as baked potatoes and stays warm until it reaches its destination. When I grew up this was always served with baked potatoes and creamed corn. This is the only meatloaf I love. My mom said she got it off the side of a Quaker Oats box in the 1970's.

Beef Tamale Skillet

We love this one and it is SUPER easy!

1 lb extra-lean ground beef
2 cups chunky-style salsa
1-11 oz can Mexicorn (drained), or 3/4 can of regular corn
6 corn tortillas, cut into 1/2 inch strips
2 Tbsp water
1-1/2 cups nonfat shredded cheddar cheese

Cook ground beef and drain. Add salsa, corn, tortilla strips, and water; toss to mix. Reduce heat to medium, cover, and cook 10-15 minutes. Sprinkle cheese over top, cover, and cook on medium-low heat until cheese is melted.

Meals While Waiting For Our Baby

While we wait for this baby to come, we might as well eat!

I must repent for being such a slacker and not posting menus the last few weeks! Here goes:

Friday: EQ activity--don't have to cook
Saturday: Pepperjack Pasta, Salad and Crazy Bread
Sunday:Slow-simmering BBQ Sandwiches & Potato Salad
Monday: Chicken & Cheese Enchilada Soup (myfoodstoragedeals.com)
Tuesday: Egg sandwiches & Fruit Salad
Wednesday: Beef & Mushrooms over rice w/ Steamed veggie
Thursday: Vegetarian Crockpot Lasagna & Salad

Turner meals for week of Jan. 19th

Monday: Lemon Garlic Tilapia with broccoli and rice (making this again because it was so good).
Tuesday: Shephed's pie (Lion House recipe) using leftover pot roast from yesterday
Wednesday: Tortellini soup with rolls (excellent, if you want the recipe post a comment)
Thursday: Tamale pie (crock pot recipe) with salad
Friday: FFY
Saturday: Out
Sunday: Chicken Enchilada's (one of my freezer meal)

Weekly Menu

Pita Pizzas
O'Brien Sausage Skillet (new recipe) *Tried it--probably won't make it again*
Creamy Potato Cheese Soup (I'll post this recipe soon -- SOoo Good)
Taco Salad (in tortilla bowls)
Easy Cheesy Chicken Bake (new recipe)
Pasta & Green Beans
Roasted Veg. Quesadillas (from this site)

12-8-08 menu

Mon - Spaghetti with salad
Tue - Beef Pepper steak with rice
Wed - Ham and potato soup with peasant bread
Thurs - Chicken Cordon Blue with baked yam and broccoli
Fri - Ward Christmas dinner
Sat - leftovers
Sun - ? I don't know yet, probably one of my freezer meals

Fiesta Beef Enchiladas

8 oz lean ground beef
1/2 c. sliced green onions
2 t. fresh minced or bottled garlic
1 c. cold cooked white or brown rice
1 1/2 c. chopped tomato, divided
3/4 c. frozen corn, thawed
1 c. shredded reduced fat cheese
1/2 c. salsa
12 corn tortillas
1 can mild or hot enchilada sauce (or make homemade sauce -- see below)
1 c. sliced romaine lettuce leaves

Step One. Preheat oven to 375 and spray 9x13 pan with cooking spray and set aside. Cook ground beef in medium non-stick skillet over medium heat until no longer pink. Add green onions and garlic, cook and stir 2 minutes.

Step Two. Combine meat mixture, rice, 1 c. tomato, corn, 1/2 c. cheese and salsa; mix well. Spoon mixture down center of tortillas. (Heat tortillas briefly in microwave to avoid tearing/cracking of tortillas.) Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.

Step Three. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 c. cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 c. tomato.

Makes 4 servings