Italian Mini Meatloaves

I found this recipe in 5-Ingredient Family Favorites. I tweaked it a bit to the taste of our family; we have one child who doesn't enjoy tomato based sauces and I have acid reflux and can't eat tomato based sauces.

1 lb. ground beef
16 oz pkg stuffing mix
1 c water
1 t italian seasoning
1 c tomato-basil pasta sauce
3/4 c shredded mozzarella cheese

Mix together beef, stuffing mix, water and seasoning until well blended.  Spray a muffin tin with non-stick vegetable spray.  Press mixture evenly into 12 muffin cups.  Make a small well in the center of each mini loaf; spoon some sauce into each well.  Bake, uncovered, at 375º for about 30 minutes or until cooked through.  Sprinkle with cheese and bake for 5 to 7 minutes more until cheese is melted.  Makes 12 mini meatloaves.

I used Pepperidge Farm Stuffing Mix in the 12-oz size.  I only used about two cups of the stuffing mix. Also, I subbed shredded parmesan for the mozzarella because it melts differently.  I did not add the pasta sauce for the reasons previously mentioned.  It was yummy but could have used a bit more flavor/seasoning.  I will be making this again and adding a few more tweaks to it.  Our littlest lovebug really enjoyed the mini meatloaves!

Easy Dinner Surprise

Adapted from: Fix It and Forget It

1-1 1/2 lbs. stewing meat, cubed
10 3/4 oz. can cream of mushroom soup
10 3/4 oz. can cream of celery soup
1 pkg. dry onion soup mix
4 oz. can mushroom pieces

1. Combine all ingredients in sloww cooker.

2. Cover. Cook on low 8-10 hours.

3. Serve over rice or baked potatoes.

Variation: Add 1/4 cup finely chopped celery for color and texture.

Adaptations that I made: 2 lbs of stewing meat, 2 cans of cream of mushroom soup and Montreal Steak seasoning from McCormick to season the meat prior to putting it into the slow cooker.

Thoughts:

DH and I enjoyed this.  We thought it might have been a little bit salty; I believe that it's from putting too much of the Montreal Steak Seasoning. A did not like the sauce, but, that's most likely a texture thing for her.  Lo was ehhhhh about the whole thing.  We served it with Yukon Gold Potatoes.  

Ranch Mashed Potatoes

4 cups prepared, unsalted instant mashed potatoes
1 (1 ounce) package ranch-style dressing mix
1/4 cup (1/2 stick) butter
1/2 cup sour cream

*Combine all ingredients in saucepan and mix well.
*Heat on low until potatoes are thoroughly heated.

Recipe from: The Best 1,001 Short, Easy Recipes

Snicker Salad

6 large apples with peel, chopped
6 (2 oz) Snicker candy bars, chopped
1/2 cup chopped pecans, optional
1 (12 ounce) carton whipped topping

*In large bowl, combine apples, candy bars and pecans and mix well.
*Fold in whipped topping and chill.

Recipe from: The Best 1,001 Short, Easy Recipes

Artichoke-Bacon Dip

1 (14 oz) jar marinated artichoke hearts, drained, chopped
1 cup mayonnaise
2 teaspoons Worcestershire sauce
5 slices bacon, cooked crisp, crumbled.

*In large bowl, combine all ingredients.
*Pour into buttered 8-inch baking dish.
*Bake at 350º for 12 minutes.
*Serve hot with crackers.

Recipe from: The Best 1,001 Short, Easy Recipes

Oven-Fried Chicken

From: The Best 1,001 Short, Easy Recipes

2/3 c. fine dry breadcrumbs
1/3 c. grated parmesan cheese
1/2 t. garlic salt
6 boneless, skinless chicken breast halves
1/4 c. Italian salad dressing

In a small bow, combine breadcrumbs, cheese and garlic salt.

Dip chicken in salad dressing, dredge in crumb mixture and place in 9x13-inch sprayed pan.

Bake uncovered at 350 degrees for 50 minutes.

The verdict: One of my lovebugs doesn't like chicken at all so she refused to eat it.  One lovebug said that the chicken was too dry and the other lovebug said it was just right and approved it to be added to future menu plans.

Recipe from: The Best 1,001 Short, Easy Recipes