This recipe is great for flexitarians (people who want to eat less meat) and contains nutrient-packed ingredients.
½ c. bulgur (a whole wheat product available in the bulk section or natural foods aisle)
10 oz. squash puree (available in freezer section [thaw before adding, drain excess moisture] or use leftover cooked and mashed winter squash)
1 envelope onion gravy mix
¼ tsp. garlic powder
¼ tsp. pepper
1# ground beef (ground chuck or ground round are leaner)
- Preheat oven to 350° F. Prepare a 13X9 pan by lightly oiling or spraying.
- Beat eggs in a bowl, then add all remaining ingredients except ground beef. Mix well. Add ground beef and combine with other ingredients using your hands. Then divide into 4 sections and shape into loaf. Place each in the pan at least ½ inch apart.
- Bake 40 minutes or until cooked through. To freeze loaves to use later, remove from oven after 25 minutes, cool a bit, then wrap and freeze. Frozen loaves should be thawed in the refrigerator the night before and baked 30 minutes or until heated through.
- Makes 8 servings (this simple recipe can make 2 separate meals).
What’s your favorite fall comfort food?
Families get busy and want to eat out. But, part of the draw to restaurants is that the food is very appealing. Try home made pizza–it rivals restaurant pizza in flavor, and you’ll know it’s made with quality ingredients. Enjoy!
Set the kids up with pizza dough and various toppings. Step back while they assemble their creations.
It’s summer and parents may have to leave for work before the kids are up. Part of your child’s job should be to make a healthy breakfast (“the most important meal”)! These two recipes are so tasty, kids will be excited about having either for breakfast, snack or dessert.
Breakfast on week-ends sometimes never happens and can set off a day of “grazing.” Meals stabilize eating, so here is a quick recipe for starting the day off right.
- olive oil (for sautéing the vegetables)
- vegetable choices: 5 oz package fresh spinach OR 6 oz mushrooms OR 1 bell pepper OR 2/3 c frozen O’Brien potatoes
- 8 eggs
- ¼ cup milk
- 4-6 oz cooked and crumbled breakfast sausage OR diced ham OR crumbled veggie sausage (optional)
- 3 oz shredded cheese of your choice
- Salt and Pepper, to taste
Salmon is a healthful meal—this could become a favorite for your family and a find a regular place on the menu.
Salmon with Glaze
½ tsp. ground coriander
2 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. lemon juice
4 salmon fillets
2 tsp. oil
- To make glaze, stir together ground coriander, honey, soy sauce and lemon juice. Place salmon (skin side down) in shallow dish, drizzle with glaze and spread evenly. Let sit a few minutes while skillet heats on medium.
- When pan is ready, add oil then salmon, glaze side down. Cook until salmon glaze begins to brown, about 3 minutes. Then turn and cook another 2-3 minutes, until cooked through (becomes more opaque in the middle).
- For leftovers, seal in a container and refrigerate or freeze (thaw in refrigerator the night before). Can be served cold on a salad or in a sandwich or warmed in the microwave (about 2 minutes).
- Makes 4 servings.