Feta Beef Meatloaf

I'm pretty excited about this meatloaf. I love meatloaf and I combined several recipes to make this one. If you have a smaller family, you will want to use the leftovers to make meatloaf sandwiches. I went my whole life until eight months ago without a meatloaf sandwich. My husband could not believe his ears when I told him I had never had a meatloaf sandwich. I never want to live without them again! Now I cannot believe my mother let me go my whole life without a meatloaf sandwich. She is the world's best cook but she never made me a meatloaf sandwich! You start out with buttering two slices of bread like you would grilled cheese. Add a slice of meatloaf and slice of Velveeta and brown in a skillet on both sides until heated through and cheese is melted. One of my favorite foods. Period.

• 1 pound ground beef
• 2/3 cup dry oatmeal (I used quick oats)
• 2 Tablespoons minced garlic
• 1 teaspoon season salt (Lawry's)
• 1 teaspoon ground black pepper
• 2 eggs
• 1/2 cup feta cheese!!!!!!! (Can you tell I LOVE feta)
• 1/4 cup dried parsley

Combine all ingredients. Press into a greased loaf pan and bake at 375 for 40-45 minutes.

I love to prepare this night before the day I'm planning to serve it.

Pizza Chicken

I found this recipe on Tasty Kitchen. I have made a few small substitutions. This was even better the next day when I took it with me to work for lunch. Make sure to make an extra couple of chicken breasts solely for leftovers! I also fully prepared this dish the day before and baked the next day.

• 4 whole boneless, skinless chicken breast halves
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 (28 ounces) can diced tomatoes
• 4 ounces Neufchatel cheese (light cream cheese)
• 1 cup shredded Mozzarella cheese
• 2/3 cup pizza/spaghetti sauce
• 15 slices pepperoni
• salt and pepper to taste
• Parmesan cheese to taste

Sprinkle chicken with salt and pepper and place in a 9x13 greased baking dish. Drizzle some olive oil in the bottom of a large skillet. Saute onion until tender but not brown. Add garlic and diced tomato. Simmer for about 10 minutes (until your tomatoes are cooked down how you like, I like mine cooked down quite a bit). Sprinkle in salt and pepper to taste. Stir in cream cheese. Pour cream cheese/tomato mixture over chicken. Spread pizza/spaghetti sauce over chicken as well. Top with cheese and add the pepperoni. Bake covered at 350 for about 35-40 minutes. Sprinkle with Parmesan cheese before serving.


I served this over pasta. I had a green salad on the side. Don't forget to make enough for leftovers as this was so good the next day!

Feta Meatballs

I'm really excited about these! I know, I know, I said I don't like spaghetti. That was before I had these great meatballs! This recipe makes about 35 meatballs. We had some tonight and then I froze the rest for a quick dinner on another night. I served this with a jar of spaghetti sauce and spaghetti noodles. I never make homemade spaghetti sauce because I usually get jars of sauce for super cheap with coupons.

• 1 medium onion, finely chopped/minced
• 1 carrot, grated (I promise, you can't even taste it and it adds great nutrition!!!)
• 1/4 cup dried parsley (I suppose you could use fresh if you had it)
• 2/3 cup dry oatmeal
• 1 egg
• 1/3 cup feta cheese
• 1 pound ground beef or ground turkey (I used beef)

Combine all the ingredients, working the meat as little as possible to keep the meat tender. I lined a cookie sheet with tin foil and used a cookie scoop to make each meatball the same shape (about a 1 and half inch ball). This makes really easy clean-up! Bake at 350 for 20 minutes or until center of meatball reaches 165 degrees. Serve with cooked spaghetti and warm spaghetti sauce.

I cooled the extras completely before placing them in a freezer bag.

Beef and Rice Enchiladas

No need to plan ahead with these! These are easily prepared in 30 minutes! These also make great leftovers! I love these enchiladas and how easy they are!

• 1 (6.8 ounce) package Knorr Taco Rice
• 1 pound ground beef
• 1 (28 ounce) can mild red enchilada sauce
• 10 (8 inch) flour tortillas
• 2 cups shredded cheese

Prepare rice mix according to package directions. In a large skillet cook beef and drain. Stir in rice mix and 1 1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla and roll up. Place tortillas in an ungreased 9x13 inch pan. Top with remaining sauce and sprinkle with cheese. Bake uncovered at 350 for 8-10 minutes or until cheese has melted. You can top with sour cream, lettuce, and tomato if you like.

Roast Beef Wraps

I made these last night to take with us for a picnic on the beach. I also made them for our lunches today. These are very versatile and easy to transport.

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup salsa
• 10 flour tortillas
• 1 pound thinly sliced roast beef
• shredded cheese (I used cheddar)
• lettuce, tomatoes, onions, whatever you want

Mix together sour cream, mayonnaise, and salsa to make a sandwich spread. Spread over each tortilla. Layer with roast beef, shredded cheese, and your choice of vegetables.

Wrap with saran wrap for transport.

Freezing Green Beans!!!

My mom was gracious enough to give me two big bags of green beans! Dylan and I have a garden but we overestimated the size and we have three bean plants. Needless to say they don't produce enough for a meal, let alone freezing for the winter! My mom took pity on me and I went over to her house and picked beans with her and took them home with me. Freezing beans is super easy and a pretty speedy process. I froze 14 - 2 cup bags in about 2 hours, including trimming, cutting, blanching, and bagging. Now I can eat food all year that I know where it comes from!

First, I cut both end off the beans and then cut the beans into 1-2 inch pieces (usually 2 inches, it goes faster!) I soak them in one side of my (clean it first!) sink. This cleans them. And then I rinse them after they soak while I am cutting them. Next, bring a big pot of water with strainer to a boil. I have this exact set below. It's a Denmark Stainless Steel Multi-cooker set. You can get it at Bed Bath and Beyond for about $50. Use a 20% coupon!!! I use the bigger insert, the little one is for steaming. Techinically I think the big insert is for pasta, but I had to improvise. My mom has this big black fancy thing she uses. I was not going to buy one just for my beans... maybe for Christmas... hint hint.

Okay, so when the water is boiling, I put as many beans as I can submerge. I let it boil for a few minutes, usually between 3 and 5 minutes. Meanwhile, I fill the other side of my (clean it!) sink with ice cold water. I take the beans out of the boiling water and immediately dump them into the cold water. This keeps the beans from cooking further. They are now a really pretty green color! I love it!! This is called blanching.

Repeat this until all your beans are done. Next you get to bag them! This is my favorite part. I even took pictures for you! I buy Ziploc double zipper freezer bags. You must use freezer bags! I use the quart size and I measure out two cups per bag. You can measure whatever size you need for your family. I add one cup per adult to a bag. If you have kids, your on your own, I don't know how much they eat.

I squeeze all the air out and seal. I write what I am freezing and the year. Next, I lay them all flat in a stack so I can maximize my freezer space and keep in organized.

Once these are frozen you can stand them up like books and make bookshelves in your freezer to keep things organized! Good Housekeeping gave me this idea!

It always seems like you can never make all your bags perfect sizes and you'll have one cup of leftover beans. Instead of making one small bag, I make one big bag and label it as such.

I store this one on the bottom of the stack or at the end if they are all stood up so that I know which one to grab for when I have company over or want to make enough for leftovers.

Last summer my mom taught me how to do all this. I was excited to do this on my own this year!

Triple Meat Pizza Sub

I made this last night for supper! Dylan totally loved it (and I did too). He told me I am the perfect wife. That's how good this sandwich is. He even took the leftovers in his lunch today! I was so excited to make this yesterday so I could share it with you today! This was so simple and so good. You need to make this tonight for dinner! I adapted this recipe from my latest issue of Simple and Delicious. I made it a little healthier without sacrificing taste.

• 1 cup (4 oz.) monterey jack cheese (I used reduced fat and it worked fine)
• 1/2 cup grated Parmesan cheese
• 3 Tablespoons butter, softened
• 1/2 cup mayonnaise (I used reduced fat)
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 loaf french bread or french baguette, halved lengthwise (so it opens like a huge sandwich)
• 3/4 cup diced ham (or you could use deli ham)
• 4-6 slices bacon, fully cooked and drained (use however many you need for the size/length of your bread)
• Sliced Pepperoni (again, however many you need for the size/length of your bread)
• 1/2 cup pizza sauce

Mix together the cheeses, butter, mayonnaise, garlic, Italian seasoning, pepper flakes, and pepper to make a sandwich spread. Spread over cut sides of bread. Layer ham, bacon, pepperoni and pizza sauce. Put the top of the bread on top so it now looks like a sandwich.

Wrap in aluminum foil. I did so that the seam of the foil was up so nothing leaked out into my oven. (I hate cleaning my oven!!!) Bake at 350 for 20 minutes, or 30 if you make this sandwich ahead of time. Make sure it's heated through before you serve it. Cut in slices to serve.

Stay tuned tomorrow for another excited recipe!!! :-)

Fluffy Lemonade Pie

I originally found this recipe in a Taste of Home magazine. It is so easy to make! This pie is perfect for a potluck or family get-together as it is a lighter dessert; perfect after any meal!

• 1 graham cracker pie crust
• 1 package sugar-free instant vanilla pudding (four serving size)
• 1 teaspoon Crystal Light lemonade mix
• 1 cup milk
• 1 (8 ounce) tub Cool Whip Lite

Whisk together pudding mix and milk. Stir in lemonade mix. Fold in half of the Cool Whip until blended. Pour into graham cracker crust. Cover with remaining Cool Whip. Refrigerate for several hours.

You can see a picture of this pie at Taste of Home

Corn Enchiladas

This is probably my favorite summer dish! It is a meatless dish. If you absolutely need meat, you can add a couple cups of diced chicken. This is a great recipe when your garden is producing all different kinds of vegetables. You can use corn or flour tortillas. The corn tortillas (which are healthier) need to be fried (so they are not so healthy) to soften them. They have a lot more flavor. If you are short on time, I would just use the flour tortillas. You can use whatever size tortillas you want, your size will vary how many enchilads you can get out of one batch. The bigger the tortilla, the less enchiladas you will have.

• corn or flour tortillas (I usually use around 10-12 taco size tortillas)
• 1 can (10 ounces) enchilada sauce
• 2 cups shredded cheese (I have used cheddar and monterey jack - both are great)
• 1 cup shredded lettuce
• 1 cup sour cream
• 1/3 cup minced fresh cilantro

Fresh Corn Filling

• 3 cups fresh corn (or you can use frozen - but fresh is soooo much better!)
• 2 Tablespoons butter
• 3 medium onions, finely chopped (Sometimes I substitute colored peppers or green peppers for one or two of the onions. They make the enchiladas so pretty!!!)
• 1/2 teaspoon cumin seed
• 1 cup sour cream
• 1 cup shredded cheese
• 1 can (4 ounces) diced mild green chiles
• salt to taste

Let's get started!!! We are going to start by making the corn filling. Grab a wide frying pan and melt the butter. Add the onions (or peppers if you want to make it pretty). Cook until limp but not brown. Add the cumin seed, fresh corn and 1/4 cup water. Cover and bring to a boil. Uncover and boil five minutes or until all excess liquid is absorbed/evaporated. Remove from heat and add sour cream, cheese, and chiles. Stir until combined. Take a taste. Add salt until you like the taste.

If you decide to go with corn tortillas, this is where you fry them. Keep them warm with a towel so they will be easy to roll. If you go with flour tortillas, skip to the next paragraph.

Pour half of enchilada sauce into the bottom of a 9x13 pan. Spoon 1/3 cup of filling down the middle of each tortilla. Roll and place seam side down in sauced pan. When finished, cover with rest of enchilada sauce and shredded cheese.

If you make this dish ahead, cover and refridgerate. When ready to bake, pop it in the oven covered at 375 for 20 minutes and then uncover for another 10 minutes.

If you make this dish to eat now (or in 30 minutes for dinner) bake 20 minutes uncovered at 375.

When done baking, spread sour cream on top and cover with lettuce and cilantro.

Summer Wraps

If you are like me, sometimes you overwhelm yourself about what you are going to prepare for dinner. Many times I think "cooking" dinner means that I have to have this grand five course meal prepared and most nights that is not feasible! I have an even more difficult time in the summer coming up with dinner options because it is warm, I do not want to cook and many times warm weather brings poor appetites. (Although the last part never seems to be my problem). Lately, this has been my go-to dinner idea: Wraps! I have experimented with different types of tortillas (flour, corn, whole grain, and my favorite: spinach). I've used several kinds of meat such as ham, bacon, turkey, cut-up chicken breast, pretty much whatever you have in your fridge. Next, I usually add a cheese, also usually whatever I have in my fridge. I also add lettuce. These wraps have been more fun as vegetable have become ripe enough to pick from our garden. I have added tomatoes, banana peppers and green peppers as they have been ready. I add a little sauce of some sort to my wraps. My favorite so far has been Hidden Valley Ranch Farmhouse Originals Hickory Bacon and Onion. A little goes a long way. The options are endless making it so you never have the same meal twice. I usually add a salad on the side. I know these wraps sounds so simple but it's something I usually forget about and my husband LOVES to eat them. They sit easy on hot summer days. I usually make a few extras for lunch the next day. Try these! You will have a new summer favorite too!

Mandarin Pineapple Cake

I have made this cake twice in the last week and a half. I made it the first time for a night with my dear friends from Camp Geneva and the second time for my mother-in-law's birthday. Both times it was a complete hit. If possible, I like to make it the day before because then the flavors of the cake and topping blend together and give the cake a soft texture. This cake can be made in a 9x13 inch pan or two round cake pans, depending on how fancy you want to be. I personally usually go for the 9x13 inch pan as lately my layer cakes have been splitting. This cake is a perfect summer cake as it has a light taste and does not sit heavy. It transports well so you can bring it to a potluck, family get-together, or friend fun night. You can find pictures of this very cake at http://thepioneerwoman.com/cooking/2011/01/pig-cake/ . Why does she call it Pig Cake? I don't know! I just know this is a fabulous cake!

• 1 yellow cake mix (18.25 ounce box)
• 1 stick margarine (not butter) softened
• 1 can (14 ounce) mandarin oranges, drained, reserve 1/2 cup
• 4 eggs
• 1 teaspoon vanilla

Combine the cake mix, margarine, reserved mandarin orange juice, eggs, and vanilla. Mix with a mixer for about two minutes until everything is well combined. Add the oranges and mix until they are all small and broken apart. Pour the batter into your pan of choice (for me, the 9x13). Bake at 350 for 25-30 minutes. Let it cool completely. I am getting so excited about this cake; I may have to make it a third time!

• 1 package (4 serving box) vanilla instant pudding mix (you can use sugar-free if you want)
• 1 can (20 ounce) crushed pineapple, reserve juice
• 1/2 cup powdered sugar
• 4 ounces (1/2 of an 8 ounce tub) Cool Whip (I always use a little more! :-) )

Mix reserved pineapple juice with the vanilla pudding mix. Once again, I use a mixer. Once it's smooth, add powdered sugar and continue to beat. Then fold in the Cool Whip. Add the drained pineapple. Spread over your cake. Refridgerate overnight.

Grilled Pork Chops/Pork Loin/Pork Steak

I always love when I can incorporate a meal that can be grilled by my husband (a.k.a. Grillmaster)! He feels like he helped cook dinner and it usually means less time for me in the kitchen! I usually make the marinade the day before and let the pork chops marinade overnight. Then, when your very own Grillmaster gets home, he/she can grill and you'll have a great dinner with very little effort! This is a great summertime meal.

•  1 1/2 cups oil
• 3/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 Tablespoons dry mustard
• 2 1/4 teaspoons salt
• 1 Tablespoon pepper
• 1/2 cup red wine vinegar
• 1 1/2 teaspoon parsley flakes
• 2 teaspoons minced garlic
• 1/2 cup lemon juice
• 6-8 pork chops or pork of choice.

Combine all ingredients except pork chops. Mix well. Put pork chops in bowl and pour marinade over pork chops. Marinate at least three hours. Grill over medium coals basting with remaining marinade.

***This is a large marinade! Here is what you do! Wait for a great sale at a grocery store of choice and buy a couple family packs of pork. While you're there pick up some gallon or quart sized freezer bags depending on the size of your family. Go home. Make this marinade! Cover all meat in the marinade. Separate pork into the freezer bags making the portions as you need. Divide the marinade between bags, seal, label, and freeze! You can remove each bag the day before you need it and grill! I totally did this today with chicken. I love coming home knowing that dinner is taken care of!

Easy Peasy Cake!

I love cake. It is probably my favorite food so you may see a few cake recipes before too long! I love this cake because it is so easy and so good. The fun thing about this cake is you can try many different combinations of cake mixes and puddings. This cake is so heavenly that my husband and I may or may not have eaten the entire thing in 36 hours. I have not made it since. It's addicting. I also like this cake because it does not have frosting on it. Much less guilt involved with eating. My favorite is chocolate so that is the one I will post for you today.

• 1 chocolate cake mix
• 1 can Thank You chocolate pudding (you can find it at Meijer in the baking aisle by the pudding mixes on the bottom shelf. I'm sure they have it other places too but I always buy it at Meijer).
• 2 eggs

Mix the cake mix, pudding, and eggs. Spray a 9x13 inch pan and pour batter in to pan. Sprinkle with:

• 1/2 cup sugar
• 1 cup chocolate chips
• 1/2 cup nuts (optional)

Bake at 350 for 30 minutes.

Other delicious combinations:

• Strawberry cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, vanilla pudding, your choice of chips
• Lemon cake mix, vanilla pudding, white chocolate chips
• Yellow cake mix, butterscotch pudding (can be difficult to find in stores), chocolate chips
• Chocolate cake mix, vanilla pudding, chocolate chips (this is not as rich as the recipe above)

Have fun creating your cake combination! Let me know what you try out!

Spaghetti Cheese Bake

If you hate spaghetti, please keep reading! I'm not a fan either but I LOVE LOVE LOVE this casserole! And who wouldn't? It has the word "bake" in it! That's how you know that a casserole will be good! My mom gave me this recipe and I make this often. You see, it is so easy to make the day before and pop in the oven when you get home from work.

• 8 ounces spaghetti (half box), cooked and drained
• 3 eggs
• 2 cups milk
• Parmesan cheese
• 1 pound ground beef, browned and drained
• 1-28 ounce jar spaghetti sauce
• 1-2 cups Mozzarella cheese

Grease a 9x13 inch pan. Lay spaghetti in bottom of pan. Mix eggs and milk and pour over spaghetti. Sprinkle parmesan cheese to your taste on top of spaghetti. Mix browned ground beef with spaghetti sauce. Put on spaghetti. Sprinkle with mozzarella cheese on top. Cover and bake at 350 degrees for 40 minutes. Let set 10 minutes before serving.

***If you make this ahead plan to bake for 50 minutes.

My First Blog Post

My first post. Wow. Exciting. I opened this blog awhile ago and have been hesistant to do anything with it. It's kind of a big commitment! So... here I go! I have been wanting to start this blog because 1.) I love to cook and bake, 2.) I love to freeze or prepare meals ahead of time for busy days, and 3.) I love to share my recipes with family and friends. With each main dish I post I plan to indicate whether it can be made ahead or frozen or if it should be cooked the same day. For those of you who read other cooking blogs you may be disappointed by mine. I am not a picture taker. Maybe I'll learn some day. Food photography is not my thing... yet. Just trust that my recipes turn out and they look nice in a dish!