Glazed Meatloaf with Mushrooms for Two

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Meatloaf with mashed potatoes and gravy are a favorite my house. When I saw this version with the mushrooms added into the ingredients I had to give it a try.

This recipe Is probably a little much for two people, but leftover meatloaf is always good.

This is a simple recipe that doesn’t require a lot of ingredients and is fairly quick to put together.

Give this Glazed Meatloaf with Mushrooms for Two recipe a try; it’s really good.

Glazed Meatloaf with Mushrooms for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • Ingredients for glaze
  • 3 tablespoons ketchup
  • 2 teaspoons light brown sugar
  • 1 teaspoon cider vinegar
  • Ingredients for meatloaf
  • 10 saltine crackers
  • ⅓ cup whole milk
  • 4 ounces fresh mushrooms
  • 1 small onion
  • 1 tablespoon vegetable oil
  • ¼ teaspoon dried thyme
  • 1 garlic clove minced
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • ¾ teaspoons salt
  • ½ teaspoon black pepper
  • 1 pound 90 percent lean ground beef
Instructions
  1. In a small bowl mix all the glaze ingredient together; set aside.
  2. Preheat oven to 350F with rack in middle position.
  3. Process crackers in a food processor until finely ground and place them in the bottom of a large bowl; stir in milk and set aside.
  4. Place the onion and mushrooms in the now empty food processor and process until finely chopped.
  5. Add the garlic and thyme to the onion and mushroom mixture. Using the oil in a 10 inch nonstick skillet over medium high heat cook the mixture until moisture is evaporated and mixture starts to brown; set aside to cool for about 5 minutes.
  6. Whisk the egg, mustard, mushroom mixture, salt and pepper into the cracker mixture and then work in the meat using your hands. Form into 2 equally sized meatloaves and place them in the now empty skillet; bake for 20 minutes.
  7. Remove meatloaf from the oven, spread the glaze over the tops, and continue baking until meatloaves are done. (160F)
  8. Let rest for 5 minutes and serve hot.

Adapted from Cooks Country

Creamy Burger Casserole Recipe

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This is a great one dish recipe for after work or school. It requires just a few ingredients and cooks quickly. This is the type of recipe I’m sure the kids would love.

Creamy Burger Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • 1 ½ pounds of ground beef
  • 1 jar home style Alfredo sauce (14.5 ounces)
  • 1 medium tomato (chopped – about 1 cup)
  • 1 tablespoon Worcestershire sauce
  • ½ cup shredded cheddar cheese
  • 1 package refrigerated biscuit dough (7.5 ounces 10 biscuits)
Instructions
  1. Preheat oven to 400F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  2. In a large skillet over medium high heat cook burger until no longer pink inside; drain any excess fat. Stir in the Alfredo sauce, Worcestershire sauce, and tomato. Bring mixture to a boil, reduce heat to simmer, and continue cooking for 5 minutes; pour meat mixture into casserole dish.
  3. Sprinkle the cheese over the top and arrange the biscuits on top of the cheese.
  4. Bake for 10 minutes or until biscuits are nicely browned.
  5. Serve hot.

Adapted from Kraft recipes

Pork Chops with Creamy Scalloped Potatoes

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This is a one dish meal you and your family will love. These cheesy and Creamy scalloped potatoes are delicious, and the pork turns out nice and tender. The original recipe called for boneless chops but I decided to use bone in to add to the flavor.

Pork Chops with Creamy Scalloped Potatoes
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 5 tablespoons butter (divided)
  • 4 bone in pork chops (3/4 to 1 inch thick)
  • Salt and pepper to taste
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • ½ cup half and half
  • 6 medium potatoes (divided) (peeled and thinly sliced)
  • ½ cup onion (finely chopped)
  • 1 cup shredded cheddar cheese (divided)
Instructions
  1. Preheat oven to 375F, and grease a 9x13 baking dish with 1 tablespoon of the butter.
  2. Salt and pepper chops to taste.
  3. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat and cook chops until nicely browned on both sides; set chops aside on a plate.
  4. While chops are browning in a medium size sauce pan over medium high heat melt the remaining 3 tablespoons of butter. Mix in the thyme and mustard and then add the salt and pepper to taste. Whisk in the flour to form a smooth thick paste and then gradually stir in the half and half and broth. Cook stirring constantly until sauce starts to thicken; remove from heat.
  5. Spread half of the potatoes over the bottom of the baking dish and ½ of the diced onion and then top with ½ of the cheese. Arrange pork chops over the cheese, top with the remaining onion and potato slices and pour the sauce over the top.
  6. Cover with aluminum foil and bake until chops are done and potatoes are tender. (about 1 hour)
  7. Remove aluminum foil and sprinkle the rest of the cheese over the top. Switch oven to broil and continue baking until cheese is nicely browned.
  8. Serve hot.

Adapted from Allrecipes

Easy Baked Chicken Thighs for Two

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This baked chicken thighs for two recipe only takes a few minutes to put together and has a really good flavor.

The sauce was really good served over rice.

Easy Baked Chicken Thighs for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 4 chicken thighs (skin and any excess fat removed)
  • Salt and pepper
  • Sauce
  • 1 can tomato sauce (8 ounces)
  • 1 small onion (finely chopped)
  • ½ teaspoon garlic powder
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sugar (I use Splenda instead of sugar)
  • ½ teaspoon dry mustard
  • Pinch cayenne pepper
Instructions
  1. Preheat oven to 400F.
  2. In a small bowl mix together all the sauce ingredients.
  3. Lightly spray a shallow baking dish with cooking spray. (I used a 1.75 quart baking dish)
  4. Pat chicken dry using paper toweling and arrange chicken on the bottom of the baking dish in a single layer – salt and pepper to taste.
  5. Spoon the sauce over the chicken and bake uncovered for 45 minutes to 1 hour or until chicken is done. (185F.)
  6. Serve over rice or hash browns.

 

Slow Cooker Sweet and Sour Ribs Recipe

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These sweet and sour ribs require a little bit of work, but they are delicious and well worth the effort. They are cooked in a slow cooker so they are fall off the bone tender.

If you’re in the mood for ribs give this Slow Cooker Sweet and Sour Ribs Recipe a try; they are really good.

Slow Cooker Sweet and Sour Ribs Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 medium onion (coarsely chopped)
  • 1 red bell pepper (seeded and coarsely chopped)
  • 1 piece of fresh ginger (peeled and chopped)
  • 6 garlic cloves (crushed and minced)
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil
  • 1 can pineapple juice (6 ounce can of frozen concentrate)
  • 1 jar apricot jelly (12 ounces)
  • ¼ cup dark brown sugar (packed)
  • ¼ cup soy sauce plus 2 tablespoons
  • ¼ cup rice vinegar plus 1 tablespoon
  • ¼ teaspoon red pepper flakes
  • 2 racks of baby back ribs about 1 ½ pounds each (halved)
  • Salt and pepper
  • 1 tablespoon cornstarch
Instructions
  1. Place onion and red pepper into a food processor and process until finely chopped; transfer mixture to a bowl.
  2. In another bowl mix together the tomato paste, ginger, and garlic.
  3. Using the oil in a nonstick skillet over medium high heat cook the onion and red pepper for 5 minutes.
  4. Add the tomato paste mixture to the skillet and continue cooking until fragrant and then stir in the pineapple juice, ¼ cup of the soy sauce, ¼ cup vinegar, jelly, sugar, and red pepper flakes; continue cooking until sauce is slightly thickened.
  5. Salt and pepper the ribs and lightly spray inside of slow cooker with cooking spray. Line the ribs around the edges with the wide ends pointing down(kind if making a circle). The ribs will slide down a little bit. Spoon the sauce over the ribs letting some of the sauce run down the back of the ribs. Cook on low 4-5 hours or on high for 2 ½ to 3 ½ hours or until ribs are tender.
  6. Remove ribs to a platter and tent with aluminum foil.
  7. Run the sauce though a strainer to eliminate the solids and defat the juice; discard the solids. (if you don’t have a fat separator pour the mixture into a zip lock bag – when the fat raises to the top poke a small hole in the bottom to drain the juice stopping the draining process before the fat starts to come out of the bag. Discard the fat with the bag).
  8. In a small sauce pan cook the juice over medium heat until reduced to about half. Mix the remaining soy sauce with the cornstarch and stir it into the sauce, cooking and stirring until sauce thickens and then stir in the remaining vinegar.
  9. Slice the ribs between the bones and place them in a large bowl, pour the sauce over the top, and toss the ribs until well coated.
  10. Serve hot.

Adapted from Cooks Country

Salisbury Steak for Two Recipe

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This is a simple and delicious Salisbury Steak recipe using just the right amount of ingredients for two. This recipe doesn’t require a lot of ingredients and cooks quickly so you can have supper on the table in less than an hour.

Salisbury Steak for Two Recipe
 
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Author:
Recipe type: Cooking for Two
Serves: 2
Ingredients
  • ¼ cup milk
  • 3 tablespoons instant potato flakes
  • 8 ounces 90 percent lean ground beef
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup thinly sliced onion
  • 8 ounces portabella mushrooms, trimmed and sliced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons dry sherry
Instructions
  1. In a large bowl mix together the milk and potato flakes. Using your hands mix in the ground beef, ½ teaspoon salt, and ½ teaspoon pepper; form meat mixture into 2 patties about ½ inch thick.
  2. Melt 1 tablespoon of butter in a nonstock skillet over medium heat. Brown patties on both sides and set aside on a plate.
  3. Add a tablespoon of butter to the skillet and the onions; cook until onions start to brown. Add the mushrooms and ¾ teaspoon of salt and cook until mushrooms have given up their moisture and are tender. Stir in the flour and tomato paste and cook for about 2 minutes. Slowly mix in the broth and sherry. Return the patties to the skillet, cover, bring to a simmer, and cook covered for 5 minutes. Flip patties and continue cooking covered until patties are done. (160F)
  4. Remove steaks to a platter and lightly cover with aluminum foil to keep warm. Continue cooking sauce until slightly thickened – salt and pepper to taste and pour sauce over steaks.

Adapted from Cooks Country

Peanut Butter and Chocolate Brownies Recipe

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These Peanut Butter and Chocolate Brownies are moist, rich, and delicious. It takes a little bit of effort to put it all together but it is well worth it.

This is a good size recipe so you will probably have some left to put in the freezer.

This would also be a great recipe for a party, or pot luck.

Give these Peanut Butter and Chocolate Brownies a try. I’ll be you can’t stop with eating just one.

Peanut Butter and Chocolate Brownies Recipe
 
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Author:
Recipe type: Dessert
Serves: 36 depending on size
Ingredients
  • ½ cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate (chopped or shaved fine)
  • ⅓ cup Dutch cocoa powder
  • 2 ½ cups sugar
  • ½ cup plus 2 tablespoons vegetable oil
  • 2 large eggs plus 2 large egg yolks
  • 4 tablespoons butter (melted – I used unsalted)
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 cup peanut butter chocolate chips (or ½ cup peanut butter chips and ½ cup milk chocolate chips)
  • ½ cup marshmallow cream
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil and lightly spray with cooking spray.
  3. In a large bowl mix together the boiling water, unsweetened chocolate, and cocoa until chocolate is melted. Mix in the sugar, oil, eggs, egg yolks, butter, and vanilla until well combined.
  4. Gently mix in the flour and salt until just moist and then fold in the chocolate and peanut butter chips; pour mixture into baking pan.
  5. Dollop spoonful’s of marshmallow crème over the top and using the tip paring knife swirl it into the batter.
  6. Bake for 30 – to 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it.
  7. Note: if you don’t care for marshmallow crème just leave it out.

Adapted from Cooks Country 

Grilled Queso Burgers

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Winter here in Upper Michigan has been real nasty. I finally gave up on waiting for warmer weather and decided to fire up the grill in the subzero temperatures.

This Grilled Queso Burgers recipe is quick and simple to put together. I was looking for something a little different in a grilled burger and this seemed to fit pretty well. I used regular Rotel with green chilies but if you want to turn up the heat you can use the hot version.

Give these Grilled Queso Burgers a try they’re really good.

Grilled Queso Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 6
Ingredients
  • 1 ½ pounds ground round
  • 1 pound Velveeta cheese (cut into ½-inch cubes)
  • 1 can Rotel diced tomatoes with green chilies (10 ounces - undrained)
  • 6 hamburger buns
  • 12 slices bacon (cooked crispy)
  • 1 large tomato cut into 6 slices
Instructions
  1. Cook bacon until crispy and drain on paper toweling.
  2. Preheat grill to medium high heat.
  3. Divide burger into 6 equal patties about ½ inch thick; grill burgers to desired doneness.
  4. While burgers are grilling, in a microwavable bowl mix together the cheese and Rotel tomatoes. Microwave on high for 5 minutes, or until cheese is melted, stirring half way through the cooking cycle.
  5. Put burgers together on the buns starting with the burgers, 2 tablespoons of the cheese sauce, 2 slices of bacon, and then a slice of tomato.
  6. Use the remaining sauce as a dip for chips or fries.
  7. Enjoy

Adapted from Walmart

Quick and Easy Pork Chops Recipe

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This Quick and Easy Pork Chops Recipe is exactly as it sounds; quick and easy. You can have this on the supper table in less than an hour. It requires very little prep time and cooks quickly. Just be sure to thinly slice the carrots so you don’t overcook the pork chops waiting for the carrots to get done.

This is a great recipe for after school or work.

Quick and Easy Pork Chops Recipe
 
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Author:
Serves: 4
Ingredients
  • ¼ cup BBQ sauce (use your favorite sauce – this recipe is from Kraft recipes and their sauce was on sale so I used their sauce)
  • ¼ cup Zesty Italian dressing
  • 1 tablespoon Dijon honey mustard
  • 4 pork chops (I used boneless because they were on sale)
  • 2 cups carrots (thinly sliced)
  • 1½ cups instant white rice (uncooked)
Instructions
  1. In a shallow dish like a pie plate mix together the BBQ sauce, Italian dressing, and the mustard; remove 6 tablespoons of the sauce and set aside.
  2. Roll the chops in the remaining sauce, cover with plastic wrap, refrigerate, and let marinade for at least 10 minutes.
  3. Heat a large nonstick skillet over medium high heat, place chops in skillet and cook for 5 minutes on one side. Flip chops, add the carrots in around the chops, and spoon the remaining BBQ sauce mixture over the chops. Cover and cook 10 – 15 minutes or until chops are done. (145F)
  4. Cook rice according to package directions while chops are cooking.
  5. Serve chops and sauce over rice.

 

Adapted from Kraft Recipes

Simple Chicken Chop Suey Recipe

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We have prepared a recipe like, using burger, for years. This chicken version is pretty much the same with a few minor changes. I had some chicken strips on hand so I decided to give it a try. This is a simple and quick recipe so you can have supper on the table in about 30 minutes, making it a great dish for after work or school.

Simple Chicken Chop Suey Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts (cut into strips about ½-inch strips – I used pre-sliced stir fry strips)
  • 1 medium green pepper (sliced into strips)
  • 1 cup chopped celery or to taste
  • 1 medium onion (sliced)
  • 4 ounces fresh mushrooms (sliced)
  • 1 can Chinese vegetables (28 ounces drained)
  • 1-1/2 cup low-sodium chicken broth
  • 4 tablespoons soy sauce
  • Pepper to taste
  • 2 tablespoons cornstarch
Instructions
  1. In a large skillet over medium heat using the oil brown the chicken strips on both sides. Add the onion, green pepper, celery, and mushrooms, cover and cook until vegetables are tender (about 20 minutes).
  2. Mix the cornstarch with ¼ cup water.
  3. Add the chicken broth and soy sauce. Salt and pepper to taste and then stir in the cornstarch mixture; continue cooking until mixture thickens stirring occasionally.
  4. Serve hot over rice.

Adapted from Teriskitchen.com