Sheet Pan Meatloaf Supper

A full meal deal in this recipe.

Servings

Ingredients

1 1/2 lbs russet potatoes washed, peeled, and diced
1/3 cup water
1 Tbsp butter
2/3 cup milk
salt and pepper
1 lg egg beaten
1 lg onion diced
1 tsp Italian seasoning
1 Tbsp tomato paste
1/4 cup panko crumbs
2 Tbsp milk
3 Tbsp parsley finely chopped
1 14-1/2 lb lean ground beef
1/3 cup ketchup
1 lb green beans
1 1/2 Tbsp olive oil

Servings

Ingredients

1 1/2 lbs russet potatoes washed, peeled, and diced
1/3 cup water
1 Tbsp butter
2/3 cup milk
salt and pepper
1 lg egg beaten
1 lg onion diced
1 tsp Italian seasoning
1 Tbsp tomato paste
1/4 cup panko crumbs
2 Tbsp milk
3 Tbsp parsley finely chopped
1 14-1/2 lb lean ground beef
1/3 cup ketchup
1 lb green beans
1 1/2 Tbsp olive oil

Instructions

Preheat the oven to 425F. Line a large sheet pan with foil, generously spray the foil with non-stick cooking spray. Put the potatoes in the center of the foil, salt and pepper them, to taste. Fold the foil up around the potatoes to create a bowl add in the water, and finish folding the packet to seal it all. Cook for 10 minutes.
In a large bowl add egg, onion, Italian seasoning, tomato paste, panko, 2 Tbsp milk, parsley, and ground beef. Mix everything together until evenly combined. Form the mixture into 6 mini meatloaves. Scoot the potato packet to the left side of the pan. Add the meatloaves to the middle of the hot pan. Spread the ketchup evenly over the loaves. Return the pan to the oven, baking for 23-25 minutes. Take the pan out, and use a paper towel to sop up any grease.
Add the beans to the right side of the pan, in a single layer. Drizzle them with olive oil and season with salt and pepper. Toss gently. Bake again for 18-20 minutes.
Remove the pan from the oven. Open the potato packet, careful to avoid the steam. Transfer them to a bowl. Add the butter and milk, salt and pepper to taste. Mask until smooth. Serve with mini meatloaf, and green beans. Enjoy!

Recipe Notes

Recipe adapted from 4 Sons R Us

Smoky Lentil Soup

The smoky paprika gives this lentil soup a nice flavor.

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Servings

Ingredients

1 Tbsp olive oil
1 med onion chopped
1 cup carrots chopped
3 cloves garlic chopped
3 Tbsp tomato paste
1 1/2 tsp smoked paprika
1 tsp cumin
1/4 tsp crushed red pepper
1 bunch kale stemmed and chopped
1 1/2 cups dried brown lentils
4 cups vegetable stock
2 1/2 cups water

Instructions

Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light.

Lasagna

Meat and cheese packed lasagna that is absolutely delicious.

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Servings

Ingredients

1 lb sweet Italian ground sausage
1 lb ground beef
1 white onion diced
5 garlic cloved minced
28 oz crushed tomatoes
6 oz tomato paste
1/2 cup chicken broth
2 Tbsp sugar
1/2 cup fresh basil chopped
1 tsp fennel seeds
1 tsp oregano
1/4 cup parsley chopped
1 lb lasagna noodles
30 oz ricotta
1 lg egg
2 Tbsp parsley chopped
1/8 tsp nutmeg
1 lb mozzarella sliced
1 cup parmesan grated

Instructions

In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
Preheat oven to 375F. Lightly grease a deep 9x13 pan.
To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!

Recipe Notes

This recipe was adapted from The Stay at Home Chef

Pork Chili with Polenta

Polenta and chili, not your regular chili, more like a meat sauce. This recipe is super yummy.

Servings

4-6

Ingredients

1 red pepper large
2 Tbsp olive oil
8 oz bulk hot Italian sausage
4 oz pancetta diced
1 lb ground pork
2 Tbsp fresh thyme chopped
1 tsp fennel seeds
4 garlic cloves finely chopped
1 fresh red chili pepper seeded and finely chopped
1 med. onion chopped
1 sprig oregano finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4-5 cups chicken stock
1 cup whole milk
1 cup polenta
2 Tbsp butter
1 cup pecorino grated

Servings

4-6

Ingredients

1 red pepper large
2 Tbsp olive oil
8 oz bulk hot Italian sausage
4 oz pancetta diced
1 lb ground pork
2 Tbsp fresh thyme chopped
1 tsp fennel seeds
4 garlic cloves finely chopped
1 fresh red chili pepper seeded and finely chopped
1 med. onion chopped
1 sprig oregano finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4-5 cups chicken stock
1 cup whole milk
1 cup polenta
2 Tbsp butter
1 cup pecorino grated

Instructions

Roast the red pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and cool. Peel, seed and chop the pepper.
Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel, garlic, chili peppers, onion, oregano, and roasted red pepper, and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine, stirring and scraping up any brown bits from the bottom of the pan. Add 2-3 cups chicken stock and simmer for a few minutes.
Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking until thick but pourable, 2-3 minutes. Remove from heat and add the butter and then the cheese, stirring until melted. Season with salt and pepper.
Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray.

Instant Pot African Peanut Stew

Adapted from recipe found on Making Thyme For Health

Instant Pot African Peanut Stew

This is a warm comfort food dish that is filling and perfect on a chilly day.

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 onion chopped
1/2 jalapeno seeded and diced
4 garlic cloves minced
2 tsp ginger grated
2 tsp cumin
1/2 tsp cayenne
3 tbsp tomato paste
1 lg sweet potato peeled and cubed into 1 inch cubes
1/2 c creamy peanut butter unsweetened
4 c vegi broth
1 c water
1 collard greens cut, remove stems
rice cook to instructions, I did 1c uncooked
1 tbsp cilantro
roasted peanuts handful
1 lime

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 onion chopped
1/2 jalapeno seeded and diced
4 garlic cloves minced
2 tsp ginger grated
2 tsp cumin
1/2 tsp cayenne
3 tbsp tomato paste
1 lg sweet potato peeled and cubed into 1 inch cubes
1/2 c creamy peanut butter unsweetened
4 c vegi broth
1 c water
1 collard greens cut, remove stems
rice cook to instructions, I did 1c uncooked
1 tbsp cilantro
roasted peanuts handful
1 lime

Instructions

I used Instant pot and put in all ingredients from olive oil to collard greens in instant pot and programmed for soup. Cook rice according to instruction on package. Serve stew on top of cooked rice. Garnish with cilantro, peanuts, and lime wedge. If you do not have a instant pot you can easily adapt this into a soup pan. I would cook onion in olive oil with garlic and ginger and then add spices, tomato paste, sweet potato, peanut butter, broth and water. Let boil and as sweet potato begins to soften add in the collard greens.