Cranberry Swirl Turkey Meatloaf.

Taken from: http://www.reeniesrecipes.com/view.php?recipe_id=122

6 servings.

1 Pkg. (about 1 1/14 lbs.) ground turkey
1 1/2 cups plain suffing mix
2/3 cup reduced sodium chicken broth
1/3 cup chopped onion
1/4 teaspoon poultry seasoning
1 can (16oz.) whole berry cranberry sauce

Heat oven to 350 degrees. Spray your  loaf pan with no-stick cooking spray. In medium
bowl, combine all ingredients except cranberry sauce; mix well.

Press your loaf ingredients into a rectangle on a piece of tin foil (for easy rolling), picture your rectangle as 3 pan-bottoms wide, and that should do it.  Should be about an inch thick.

Spread cranberry sauce on turkey mixture, reserving 1/3 cup sauce.

Roll up tightly into a loaf (as you would a jellyroll.)

Place in pan seam side down, pressing it into the pan.

Cook 55-65 minutes or until turkey is browned.

Spoon remaining sauce over loaf. Cook 5 minutes more. 

Let stand 10 minutes before serving.

Serving extras: Put it with some mashed potatoes and it's like Thanksgiving dinner all rolled into one! :)

Freezer: Can be frozen raw. Thaw before cooking, overnight in the fridge. Cook as normal.
Freeze 1/3 cup cranberry sauce separately.
or Can be frozen from slightly undercooked.  Reduce cooking time of thawed loaf to about 20 minutes, continue with cranberry glaze as usual.
  This was frozen in a "take-out" aluminum container.


Thanks, JL!  Everyone enjoyed this one!

Pecan-Crusted Chicken.

3 tbsps     Dijon mustard              
2 tbsps    Liquid honey              
3  Boneless skinless chicken breasts, filleted into 2 thinner

3/4 cup pecans
about 1/4 cup sugar

1/4 cup   fine dry bread crumbs
2 tbsp     hard margarine or butter, melted
1 tsp     dried basil
1/4 tsp    salt

Preheat oven to 425 degrees.  Combine mustard and honey in small bowl. Brush on both sides of each chicken breast half.
To candy the pecans: Heat a pan, add pecans and sugar, mix until the sugar starts to caramelize onto the pecans.  Remove them from the pan and cool them on a plate. Chop them to a modest crumb.
Combine remaining 4 ingredients in medium shallow dish. Press both sides of each chicken breast half into bread crumb mixture until coated. Place on greased baking sheet with sides.  Bake for 15 to 20 minutes until chicken is no longer pink inside and crumb mixture is golden.  Serves 4.

Freezer friendly: Freeze coated chicken breasts,  can cook from frozen or thaw before cooking.
Also included: Maple glazed carrots.

Thanks, KS!  Delicious!

Beef and Black Bean Burritos.

1 tbsp oil
1 onion, chopped
2 cloves garlic, minced (fresh or jarred)
Dash of salt and pepper
1 green pepper, choppped
1 can black beans (540 ml)
1 cup salsa (to your spice taste)
1 can chopped tomatoes (with chilis, if you can find it)
Lime juice to taste
fresh cilantro, chopped
8 tortillas
2 cups shredded cheddar chees
Extra salsa and sour cream to serve on top.

Heat oil over medium high heat.  Fry onion, and peppers until softened add ground beef and garlic.
Scramble fry until meat is browned.  Add beans, salsa, tomatoes, and lime juice. Cook for about 10 minutes.  Add cilantro.  Let cool.  Spoon onto tortillas.  Sprinkle with cheese and then roll into a burrito.
Can be frozen, individually wrapped in tin foil, and then in a freezer bag or container.

Bake in oven at 400 degrees for about 10-15 minutes in a greased pan, seam side down, until it is hot and cheese is melted. Brush them lightly with little oil to make them crispy on the outside.

From frozen: unwrap and place in a greased pan, seam side down.
Bake from frozen in 400 degree oven for 25 minutes or until golden and hot.

(adapted from a recipe in Canadian Living.)

Thanks, LB! These were delicious, we ate them all up with some spanish rice on the side!

Deluxe Mac and Cheese with crispy pine nut-herb crust.

 Some cooks just have a knack for making something as basic as macaroni and 

cheese a dish to get excited about. Here is a jazzy adult version that is loaded with 

garlic, fresh herbs and a crispy crust. Kids will love this one too. 

serves 10 

6 cups dry Pasta shapes, we use serpentini 

1/4 cup (60 mL) olive oil 

1 large yellow onion, minced 

2 tsp (1O mL) salt 

8 garlic cloves, minced 

1/3 cup (8O mL) chopped oregano 

2 tbsp (3O mL) chopped thyme 

112 cup (12O mL) chopped ltalian parsley 

1/4 cup (60 mL) butter 

3 1/2 cups (14O mL) milk 

114 cup (60 mL) unbleached flour 

4 cups (960 mL) grated aged white cheddar 

4 cups (960 mL) fresh breadcrumbs 

1 cup (24O mL) grated Parmesan 

1/]2 cjup (12O mL) pine nuts 

Directions:

Cook pasta in boiling, salted water until just done. Strain and 

toss with a light coating of olive oil. Set aside or refrigerate. 

(This step can be done one day in advance.) 

Meanwhile, heat 1 tbsp ('15 mL) olive oil in a small skillet and 

saut6 onion for 5 minutes. Add half of the minced garlic, 1/2 tsp 

(2.5 mL) salt and saut6 until the garlic turns golden. Transfer to 

a small bowl and stir in half of the chopped herbs. Set aside. 

Next, make a roux for the cheese sauce. Gently heat the milk 

and keep it warm. Set a saucepan over medium heat and melt 

the butter. Sprinkle in flour and whisk constantly as the flour and 

butter turn golden. 

Gradually add the warm milk and 1 tsp (5 mL) salt and whisk thoroughly. 

Heat until the bauce thickens (about 10 minutes). 

Add the sautéed onion/herb mix, grated cheese and stir until the cheese melts. 

Season to taste. 

Finally, make the topping. Combine the breadcrumbs with the 

remaining garlic, herbs, Parmesan, pine nuts, 1/2 tsp (2.5 mL) 

salt, plenty of cracked pepper and the remaining 3 tbsp (45 

mL) olive oil. Mix together thoroughly. 

Pre-heat the oven to 35O F. To assemble, combine the noodles 

and cheese sauce in a large bowl and mix well. Pour into an 

oiled 8" x 12" baking dish. Scatter the topping over the entire 

surface, working some of it into the noodles. Bake uncovered 

until golden and bubbly (about 45 minutes). Serve piping hot.

For a delicious variation, substitute the 

cheddar cheese with a mix of fontina 

and mozzarella, or asiago and Monterrey Jack.

Freezer Directions: 

Freezes very well.

Freeze the  topping loose in a freezer bag, and the mac and cheese in a foil baking dish, covered with plastic wrap or tin foil.

To Bake, thaw in refrigerator overnight before baking.  Add topping right before it goes into the oven.

Taken from the Rebar Modern Food cookbook. p162

Mini Pumpkin Muffins.

Yields 48 mini muffins.

3/4 cup flour (175 ml) 

3/4 cup whole wheat flour (175 ml) 

1/2 cup wheat germ (125 ml) 

1/2 cup sugar (125 ml) 

1/2 cup brown sugar (125 ml) 

1/2 teaspoon salt 

1 teaspoon each baking soda, ground cinnamon 

1/2 teaspoon each ground ginger, nutmeg, cloves 

1 1/2  cups pumpkin (310 ml) 

4 eggs 

1/2 cup oil (125 ml) 

Preheat oven to 350F (180C). 

Mix together in a large bowl. 

Make a deep well or crater in the center. 

If using a fresh pumpkin: Remove stem, pumpkin seeds and cut into chunks. 

Boil in water 8-12 minutes. Drain. 

(Or microwave in covered dish 8 minutes.) 

Purée in blender or food processor. 

Lightly beat eggs, then add to oil and puréed pumpkin. 

Add to dry ingredients and mix just until moistened. 

Spoon batter into greased mini-muffin tins. 

Bake in preheated oven about 10 minutes.

Option: Add 1/2 cup (125 ml) cranberries, chopped 

pecans or mini chocolate chips.


Thanks, MS!  The kids loved them, especially since they were mini and fun!