Zucchini Meatloaf

It's that time of year that zucchinis are in abundance in gardens here in the Pacific Northwest.  I am always looking for new ways to use up some of that zucchini.  This meatloaf is moist and delicious, and a great main dish.  Leftovers also make great meatloaf sandwiches for lunch.  If you want to use this recipe and roll the meat into meatballs for another tasty and healthy spin.  Great way to sneak those veggies in on your kiddos.

 For the meatloaf mix together:

• 1 cup zucchini, grated
• 1lb lean ground beef
• 1 egg
• 1/4 cup onion, chopped
• 1-2 cloves garlic, minced
• 1/2 cup bread crumbs, plain
• 1 t. worchestershire sauce 
• 1/4 tsp dried oregano leaves
• 1/2 tsp salt
• 1/8 tsp ground black pepper
•  
• Bake in a greased baking dish for 40 minutes at 350 degrees.  Mix up the toppings, spread over the top and bake for an additional 10-15 minutes. 
• TOPPING:
• 1 Tbsp ketchup
• 1/4 tsp mustard
• 1/2 Tbsp brown sugar
•  
•  

 

Meatball Stroganoff

This makes a nice meal with just a pound of beef that could feed two with plenty of leftovers or 4 with a good side.  The sauce is rich and delicious.

For the meatballs

1#ground beef

1 c. bread crumbs

1 egg

Mix these ingredients together.  Form into meatballs, place on a baking sheet and bake at 350 degrees for 25 minutes.  If you put a silicon pat, aluminum foil or parchment paper on your baking sheet you will have very little clean up for this part. While the meatballs are baking make the sauce.

1/2 c. diced onion

2 c. sliced mushrooms

1 T. olive oil

1/2 t. paprika

1/4 c. white wine

2 T. flour

juice from 1/2 lemon

2 c. vegetable broth

2 T. stone ground mustard

1/2 c. sour cream

1 T. dill

2 T. parsley

 Heat the oil in a large deep frying pan.  Add onion and mushrooms and cook for 10 minutes.  Stir in the flour.  Add in the wine and let simmer until it reduces. Add broth, lemon juice and mustard.  Simmer for about 10 minutes, until it thickens and reduces.  Stir in the dill and sour cream.   Then stir in the cooked meatballs.  Sprinkle with parsley.

Cook about 2 c. dry egg noodles in boiling water for about 10 minutes.  Drain.

Serve the meatballs and sauce over the egg noodles.

Pork Chops With Cheesy Scalloped Potatoes

This is a comfort food dinner..we seem to be having a lot more of these type of meals during our COVID time at home.  This makes enough for 4 or 2 with leftovers.

4 potatoes, peeled and sliced very thin
1/2 c. chopped onion
1 t. thyme
1 T. parsley
1 1/4 c. milk
1 can cream of mushroom soup
4 boneless pork chops
1 c. shredded sharp Cheddar cheese

Spray and 11" x 8" baking dish with cooking spray.  Put all the potatoes into the dish.  Top with onion.  Set pork chops on top.  Mix together the milk, soup, thyme and cheese.  Pour over the ingredients in the baking dish.  Cover and bake at 375 degrees for 30 minutes.  Uncover and bake another 30 minutes.  Sprinkle with parsley and serve.

Hawaiian kielbasa

This recipe could not be easier. It is a great recipe for those who are sheltering at home right now as it has ingredients you probably have at home.

1 kielbasa cut into 1” slices
1/2 c. Chopped onion
1/2 c. Chopped pepper-red yellow or green
1 c. Ketchup
1 c. Brown sugar
1 can pineapple-in chunks, or rings ( just slice up)

Put about 1 T. Olive oil in a skillet.  Pu in the onion and kielbasa and cook over medium heat for 10-15 minutes.  Add in remaining ingredients.  Let simmer For 20 minutes.  Serve over cooked rice.

Meatball Stroganoff

This is a tasty meal, perfect for a cold windy rainy evening...like we have had lately in the Pacific NW.

For the meatballs"
1# ground beef
1/4 c. finely diced onions
2 T. parsley
1/2 t. garlic powder
1/2 c. panko crumbs
1 egg
Combine all ingredients.  Form into 16 meatballs.  Place on parchment paper on a cooky sheet.  Bake at 400 degrees for 20 minutes.

For the sauce:
1 T. olive oil
2 c. sliced mushrooms
1 garlic clove, crushed
1/4 c. white wine
1 1/2 c. beef broth
 1 t. dijon mustard
1 1/2 c. sour cream
2 T. cornstarch mixed with 1/4 c. of water
Heat oil in a deep skillet, add mushrooms and saute for 5 minutes.  Add garlic clove and wine, cook for 5 minutes.  Add broth and mustard, bring to a gentle boil.  Add the cornstarch mixture and cook until it thickens.  Stir in the sour cream.

Cook egg noodles--I used about 1/2 package.  Mix into the sauce, along with the meatballs.  Before serving sprinkle with a little parsley.

Beef Bulgogi Bowls

These bowls are yummy spicy goodness..but you need a few special ingredients that might not be right in your pantry.  The only one I did not have was gojuchang paste.  I had never heard of it and could not find it in my grocery store.  I managed to order some gojuchang sauce from Amazon.  It seemed to work well.  The marinade has an interesting ingredient:  chopped apple!

Bulgogi:
2 sirloin steaks
for the marinade/sauce:
2 T. soy sauce
2 T. gojuchang sauce
1 T. ginger
2 T. honey
1 t. garlic salt
1 apple, grated
2 T. vegetable oil
Mix the marinade well.  Cut the steak into strips and marinade for 4-8 hours.
Put 1T. olive oil in a frying pan, heat slightly, add meat(without marinade)  and cook until well done.
For the bowl:
Salad leaves
chopped radishes
sliced cucumber
mango chunks
chopped green onion
sesame seeds
cooked brown rice
The amounts for these depend on how big/small you would like your bowl to be.
Place the salad leaves in a bowl, top with rice.  Put radishes, cucumbers, and mango along the sides.
Put cooked bulgogi and some sauce on top.  Sprinkle with green onion and sesame seeds.

Crockpot Garlic Herb Roast with Creamy White Wine Gravy

I found this original recipe on somanyrecipes.info, but as it is in many recipes tried, mixed up the ingredients to match my own tastes.  The original recipe is made in a pressure cooker.  If you would like the original recipe, you can look it up on their website.  This is a lovely fall dinner served up with some mashed potatoes and applesauce.

1 3-4# pork roast
1 garlic clove, cut into pieces
3 T. chopped rosemary
salt and pepper
1/2 onion, cut into slices
1 apple, cut into slices
5 carrots, cut into large pieces

Put onions into the bottom of the crockpot.  Pile apples and carrots along the sides of the crockpot.
Cut 3 slices into the top of the pork roast.  Place garlic pieces into the cuts.  Sprinkle the top of the roast with salt, pepper, and rosemary.  Cover and cook for 7-8 hours on low.  Remove meat and apple and vegetables and place on a platter.  Measure any broth that is in the bottom into a measuring cup.  You will need 1 c. broth for the gravy.  If you do not have enough broth, pour vegetable or chicken broth until you have one cup.  Pour this into a saucepan.  Pour in 1/2 c. heavy cream, 1/2 t. thyme, salt  and pepper.  If desired add 1/4 c. white wine.  Whisk in 1-2 T. cornstarch.  Heat, whisking until it thickens.

Instapot Beef Stew

I love when I can come home on a busy day, throw a bunch of ingredients in the instapot and have dinner ready within the hour.  Recently we harvested some fresh beans, potatoes and carrots from the garden, so beef stew was a perfect fit.

1-2# stew meat
4 potatoes, quartered
5 carrots, cut into chunks
2 c. celery, cut into large pieces
1 onion, sliced into large pieces
2 c. chopped fresh green beans
2 garlic cloves, chopped
1 small can tomato paste
4 c. beef broth
2 T. red wine or balsamic vinegar
1/2 star anise (optional)
1/3 c. flour
1 t. Italian seasoning
1/2 t. each of salt and pepper
1 t. onion powder
2 T. olive oil

Put the instapot on saute, add oil.  Mix flour, salt and pepper, Italian seasoning, and onion powder.
Mix in the meat, coating, then add the meat to the instapot.  Brown for 5 minutes, then add the onion and garlic.  Saute another 2-3 minutes.  Stir in the tomato paste, wine, and broth. Mix well.  Add all the vegetables and star anise.  Put lid on instapot and cook on manual for 25 minutes.  Allow to cool naturally.  After removing lid, mix 3 T. cornstarch and 1/2 c. water, put instapot back onto saute and stir into the stew.  Continue stirring until broth thickens.

Crockpot Korean Beef

This is a tasty dish that can be served over rice, with some steamed or stir-fried vegetables.  If you are eating low carb, you can use cauliflower rice and cook it with your vegetables.

1# sirloin steak
1/2 c. soy sauce
2/3 c. brown sugar
1/2 c. beef or vegetable broth
2 T. sesame oil
Stir all ingredients in the crockpot.  Cook on low for 5-7 hours.

When ready to serve, cook rice and vegetables.  Serve beef over the top, sprinkle with sesame seeds and green onions.

Steak Fajita Skewers with Cilantro Chimichurri

This is a delightful kabob,  filled with seasoned meat and vegetables, grilled and topped with a zesty chimichurri sauce. Allow extra time for the meat to marinade.I found the recipe on the website, reciperunner.com and thought it was a perfect way to start the Labor Day weekend.

Seasoning:

• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano,
• 1/8 teaspoon garlic
• 1/8 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Steak Fajita Skewer Ingredients

• 1  pound sirloin steak, cut into cubes
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• 1 green bell pepper, cut into pieces
• 1/2  red onion,  cut into quarters
• 1 tablespoon olive oil
• I added some sliced yellow squash just because I had some

 Chimichurri

• 1/2 cup cilantro leaves
• 1/2 cup flat leaf parsley
• 1 jalapeño, chopped
• 1 clove of garlic, minced
1 green onion, thinly slice
1/4 cup red wine vinegar
1 lime, juiced
1/4 cup olive oil
Place seasonings in a large ziplock bag with 1 t. olive oil.  Add in steak and allow to marinade for several hours or overnight.


Thread meat and vegetables on skewers.  If you are using wooden skewers, soak in water 30 minutes before using.  Grill.


In a food processor, combine all chimichurri ingredients.  Serve over top of grilled kabobs.

Italian Stuffed Zucchini

This is yet another installment in my summer series for how to use up those zucchini.  This recipe works better with a bigger size zucchini--but not those ones as big as baseball bats!

2 large zucchini
1# Italian sausage
2 t. Italian seasoning
1 garlic clove, minced
1 red or yellow or orange pepper, cut into small pieces
1/4 c. diced onion
6 mushrooms, sliced
1 14 oz. can tomatoes in juice
1 c. Parmesan cheese
2 c. mozzarella cheese

Cut both zucchini lengthwise down the middle of each zucchini.  Using a melon baller, or a spoon, scoop out all the zucchini in the middle of each piece, making a zucchini "boat".  It should look a bit like a canoe.  In a frying pan cook the sausage, onion, mushrooms, pepper and garlic until the meat is no longer pick and cooked through.  Add the tomatoes and Italian seasoning.  Stir well and remove from the heat.  Spoon the filling into the zucchini boats.  If you have extra, just pile it on top.  Sprinkle the parmesan cheese and then the mozzarella cheese over the top.  Bake at 350 for 45 minutes.

Grilled Pork with Peach Sauce

For this recipe you can use pork chops or a pork loin.  All you have to do is grill the pork and top with this super easy peach sauce.

Pork-grilled

Sauce:
2 fresh peaches, with skin off, cut into slices
1 T. brown sugar
2 T. butter
pinch of cinnamon
Melt butter, add in the brown sugar, pinch of cinnamon and peaches.  Cook for 10 minutes on medium heat.  Serve over the top of the grilled pork.

10 Minute Pepperoni Zucchini Noodles

This is a low carb meal, that is perfect for a hot day.  It comes together super fast. If you are eating bread, a nice baguette compliments this dish.  Or serve with a salad.

4 zucchini, spiralized into noodles
2 c. Marinara sauce
1 1/2 c. Pepperoni
4 T. Chopped fresh basil
1 T. Butter
Dash of red pepper flakes
Parmesan cheese to sprinkle on top

Put spiralized zucchini into a large skillet in which the butter has been melted.  Cook for 3 minutes.  Drain off any excess water from the zucchini.  Stir in the marinara, pepperoni and red pepper flakes.  Serve with basil and Parmesan cheese on top.

Steak Salad with charred onion Vinaigrette and Garlic Cumin Dressing

This is a nice summer dish celebrating all the wonderful tastes of summer.  I found this recipe on Eating Well.  This dish has several different aspects to prepare, so try to do the sauces and dressings while the steak grills to save time.

1 /2 t. Cumin

1 1/4 t. Pepper

1 t. Salt

1 t. Coriander

1/2 t. Paprika

1/2 t. Red pepper flakes

1# steak

1/2 red onion

4 T. Olive oil

2 T. Red wine vinegar

1/2 t. Honey

1/2 t. Dijon mustard

1 c. Plain yogurt

1 t. Lemon zest

1 T. Lemon juice

1 clove garlic minced

Cherry tomatoes

Cucumber 

Romaine lettuce

1 T. Chopped mint

1 T. Chopped chives

Combine all but 1/4 t. Of the cumin, pepper, salt, coriander and pepper flakes.  Rub onto steak and allow to sit at room temperature for 15 minutes.  Brush onion with a little of the olive oil.Grill steak and onion, cut into thin strips.  Arrange lettuce, cucumber and tomatoes on a plate.  Top with steak.

Cut onion into strips and combine with 3 1/2 T. Olive oil, vinegar, garlic, honey and mustard. Drizzle over salads.  Combine yogurt, Lemon juice and zest, remaining 1/4 t. Cumin and garlic.  Spoon to side of salad.

Big Mac Attack Sloppy Joe's

If  you like a Big Mac, you will love these sloppy Joe's with all the same flavors.  Serve them up with some french fries, and skip the  Mc Donalds drive thru line!  This is definitely not diet food, but the kids will eat it up!

1# ground beef
2 T. mayonnaise
3/4 c. Thousand Island dressing (or fry sauce)
1/2 c. diced dill pickles
1 c. diced onion
4 slices American cheese, torn into small pieces
4 hamburger buns-toasted if desired
1 cup shredded lettuce

Cook ground beef and onion until meat is not longer pink.  Drain off any fat.  Add the mayonnaise and Thousand Island dressing to the pan and stir well.  Add the pickles.  Reduce heat to low.  Add cheese to the pan and stir to combine with the meat.  Spoon into the bottom of the buns.  Top with lettuce and then cover.

Deconstructed Shish Kabobs

We love shish kabobs in the summer.  The part I don’t like is soaking the skewers for hours, threading everything on and then the dang skewers burn to a crisp anyways.  So this is my alternative..all the same great grilled taste and not so much work.

1 sirloin steak cut into cubes

Marinade this steak for an hour or more in this mixture:

1/2 c. Olive oil
2 T. Soy sauce
2 T. Worcestershire sauce
Juice of half a lemon
1 clove of garlic minced


Cook 6 small potatoes until tender.  Set on top of steak in the marinade..
Cut up
1/2 onion
1 red pepper
1 zucchini

Add to the potatoes and meat.  Mix well to coat everything.  Sprinkle with salt and pepper.

Heat grill.  Put all ingredients into a grill pan and grill, tossing occasionally until meat is done.

Maui wowie Meatballs

This recipe comes from a wonderful cookbook, Looneyspoons.  Of course I had to adapt it a bit.  It is great served over pineapple fried rice.

1# ground beef
1 red pepper, cut into strips
1/2 c. Chopped onion
1small can pineapple chunks in juice
Sauce
1/3 c.barbecue sauce
2T. Soy sauce
1T. Ground ginger
2 t. Honey
1 t. Sesame oil

Mix together the meat and onion.  Form into meatballs.  Put meatballs and red pepper in a skillet and cook until the meat balls are no longer pink in the middle.  Add in the pineapple.  Mix together all sauce ingredients and pour over meatballs.  Bring to a boil. Serve over rice.

Stromboli

This is an easily put together dinner with enough for leftovers for lunch.  If you don't want to make homemade dough, you can use pre-made pizza dough from the grocery store.

Dough:
1 c. warm water
1 T. yeast
1 T. olive oil
1 t. salt
1 t. sugar
3-4 c. flour
Mix water with yeast until yeast is dissolved.  Mix in oil, sugar, and salt.  Add 2 c. flour, mixing well.  Continue adding flour until dough is able to be handled without sticking to your hands.  Knead 3 minutes.  Roll out into a 12" x 6" rectangle.  Drizzle mustard on top.

On the dough layer:
slices of Swiss cheese
slices of salami
slices of ham
slices of turkey
Roll up from long end into a long roll.  Tuck ends under.  Place on a greased baking sheet.  Bake at 400 for 20-25 minutes.  Allow to cool before cutting.

Creamy Scalloped Ham, Asparagus, and Potato

This is a dish designed to use some of those leftovers from Easter dinner.  It is a creamy and delicious and a meal all in itself.

6 medium potatoes, sliced thin
2 c. diced ham
1 c. diced onion
1 c. diced aspapargus
2 c. milk
1/2 c. heavy cream
3 T. butter
3 T. flour
salt and pepper

With cooking spray, spray a 2 qt. casserole dish.  Lay 1/3 of the potatoes into the dish.  Cover with 1/2 the ham and 1/2 the asparagus.
In a saucepan melt the butter, then whip in the flour.  Allow to bubble.  Whip in milk and cream and bring to a boil.  Boil one minute, stirring constantly.  Remove from heat and pour 1/3 of the mixture over the potatoes in the casserole dish.  Top with another 1/3 of the potatoes and remaining ham and onion.  Top with another 1/3 of the sauce.  Cover with remaining potatoes.  Pour remaining sauce on top and sprinkle with salt, pepper, and a few bits of butter.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 60-70 minutes.

Philly Cheesesteak Meatloaf

A nice variation on a meatloaf that makes great sandwiches with the leftovers.  You could kick this recipe up a notch with some horseradish sauce.

1 1/2 # ground beef
1/2 c. bread crumbs
1/2 c. milk
1 egg
1/2 t. salt and pepper
1 garlic clove, minced
1/2 c. chopped mushrooms
3 T. Worcestershire sauce
1/2 onion, chopped
1 bell pepper, chopped
8 slices provolone cheese
 1/2 T. parsley
Saute in a large skillet the mushrooms, garlic, onion and peppers in a T. of olive oil until tender.
Mix ground beef. bread crumbs, milk;, egg, salt and pepper, Worcestershire sauce and vegetables from skillet.  Put 1/2 of this mixture into a loaf pan that has been sprayed with cooking spray.  Top with 4 slices of the cheese.  Top with remaining half of the meat mixture.  Sprinkle with parsley.
Place in a 350 degree oven for 30 minutes.  Top with remaining 4 slices of cheese and bake an additional 15 minutes.   Let stand for a few minutes before serving.