Mexican Meatloaf

I got the idea for this on Chaya's blog.  She said that it was "based on mexican cooking without the beans".  Well, I threw in a can of beans.

I was a little afraid that it wouldn't hold together but it came our alright.  It crumbled a bit as eating it but not bad. 

I LOVED the cornmeal added to this.  I was surprised on how tasty and how much the corn flavor came through.  We loved this and I'll totally make it again. 

This makes a great freezer meal too. I actually made 3 meatloafs at once and froze them all for future meals.  Another tip is when you make this, just make two, one for now and one for later.

We ate this with an awesome Southwestern Cheesy Pasta. Recipe coming soon!

Mexican Meat Loaf Recipe
Adapted from Chaya's Comfy Cook Blog


1 lb. ground turkey, lean 93%
1/2 cup bread crumbs (I used gluten free)
1/2 cup cornmeal
1/4 cup chili sauce
1/4 cup cilantro, chopped
2 large eggs
1 onion, chopped
1 1/2 peppers, I used one orange and 1/2 red pepper
2 jalapeno peppers, chopped
2 cups corn, frozen
1 can black beans, drained and rinsed

In a large bowl, combine ground turkey, bread crumbs, corn meal, chili sauce, cilantro and eggs.  Mix well.  Spray a pan with cooking spray and cook onion for a few minutes.  Add peppers and jalapenos and saute for a few more minutes.  Let cool a bit.  Add onion mixture to the beef mixture and combine.  Add beans and corn and stir until combined.  Place mixture into loaf pan coated with cooking spray.  Bake for about an hour at 350 until done. 

Total calories = 2126 calories
8 servings = 266 calories per serving

One Year Ago...

Oven Baked French Fries


This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory & 21st Century Housewife
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie
Recipe Exchange at This Chick Cooks
Recipe of the Week: Mexican Cuisine at Family Fresh Meals

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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Potato Salad | Potato Salad Recipe

If you are looking for recipes that do not contain mayonnaise, there are many recipes to choose from as well. For example, you can create a potato salad is Greek-style feta cheese and a tasty dressing that contains no mayonnaise.

If you are looking for a recipe tasty potato salad and tasty, check out these great salad recipes:

1. Recipe Greek-style salad with potatoes, feta cheese, onions and herbs.

Check out this dish taste great and look great! With red potatoes and red onions, and looks very well and tastes great. The combination of feta cheese, red onions salad makes this great sight, and also makes very tasty salad! Furthermore, by adding herbs such as parsley and dill, which add color green, which will make this dish even more tasty and colorful, even more.

Combine potatoes and onions. Make salad dressing and combine with potatoes and onions. Mix and add the dill, parsley and feta cheese and mix. The salty feta cheese combined with potatoes, onions, dill, parsley and dressing made of vinegar and olive oil makes a very tasty and delicious dish!

2. Potato salad with blue cheese.

Here is another easy to make a salad without mayonnaise. If you are looking for a recipe for potato salad without mayonnaise, you should check out this recipe for great taste as well. For this salad needed red potatoes, onions, blue cheese, dill and parsley. You also have to make a salad dressing.

Here is how to make this great tasting and colorful salad with blue cheese. Cook and cool red potatoes. Chop onions, dill and parsley. Crumble blue cheese.

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Mojito Recipe | Mojito Ingredients

During the hot months of summer is always a pleasure to have a refreshing snow cone syrup Torani. It's something as simple as ice in a cup of delicious fruit flavor that can bring a smile to our faces in the hottest days of sweltering summer. There really is nothing like a snow cone. There is ice cream, but not frozen juice or Kool-Aid o. This is ice that has been crushed or shaved off a large block of ice, and has had beautiful color flavor usually added as a sweet syrup. Indeed, what a colorful tasty drink unflavored added?

Each summer, snow cones and shaved ice cones, soft drinks and so bring joy to children and adults alike. It's amazing how with some Torani syrup, ice, normal boring can be transformed into something spectacular. A treat not only cools the appetite, but also cools and refreshes the senses in boiling hot days. Another great thing about the Torani syrup is made of the finest ingredients and can be easily distinguished from a junior ice syrup shaved. When it comes to cold drinks during the summer months is always important to serve the highest quality. Nobody wants to eat something or drink something low quality on a hot day, just not nice. Everyone deserves the best when summer comes.

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Zucchini & Butternut Squash Cheesy Casserole

This started out to be something else.  It was supposed to have rice in it. Then I discovered I didn't have rice.  So I threw in a butternut squash. Obvious choice, don't you think?

It turned out perfect! A great side dish packed with veggies and cheese!  It didn't need the rice at all.

Zucchini & Squash Casserole Recipe

1 lb. butternut squash, peeled and cut
1 1/2 pounds zucchini, cubed
1 cup onions, diced
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
Cheddar cheese, sharp (4 oz) divided

1.Cook squash in a large nonstick pan with about 1/4 cup of water for about 10 minutes or until almost done, but still firm. 

2. Add onions and cook for another 3 - 4 minutes.
3. Add zucchini, garlic, spices and tomatoes and mix to combine.   Transfer to a casserole dish sprayed with cooking spray. Top with cheese.
4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Total calories = 925 calories
6 servings = 154 calories

One Year Ago...

Broccoli Apple Slaw

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life & Mom's Sunday Cafe
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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The Hardest Working Pets in Town

Would you define earthworms as pets?  It is probably a stretch to do so, yet I am very fond of the earthworms in my two worm farms.

The worm farms take all our 'green' food waste, including vegetable and fruit scraps, tea bags and leaves and coffee grounds, and turn them into beautiful, dark worm castings and worm 'juice' that, when diluted, makes a fantastic liquid fertiliser.

I have two commercial worm farms, a rectangular one and a round one.  I have had them for at least the past decade and they continue to work beautifully.  About once a week I add a handful of lime to neutralise the acidity of food scraps, but that's about the only maintenance the farms require.

I once killed off my entire worm population during one of Adelaide's severe heatwaves, so I now bring the worm farms into the laundry if I think we are going to have a run of extremely hot days.  The composting worms are quite expensive to buy, so killing them off is not a good idea.

I love my worms so much that when we moved to Adelaide I brought tub of my Melbourne worms in the car.

My goal for next summer is to produce all the garden fertiliser I need on site.  I hope to use a combination of compost, chook poo and of course, the wonderful castings produced by my composting worms.

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Menu Plan Monday ~ May 30 - June 5, 2011

I have a lot of new things on the menu this week. A lot of things for the oven as well.  I don't think it will be too warm of a week but if it does heat up, I might make some changes so the oven isn't on as much.  There were a few things I didn't get to last week that I carried over to this week.  So many new recipes, so little time...

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Here's some of the things we had this week!  Recipes to come!

Pecan Pie Bars

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Lemon Coleslaw & Burgers

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Bean Casserole

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Apple Onion Pizza

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Cinnamon Roll Pizza

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Here's what we're having this week!

Monday: BBQ with friends, I'm bringing BBQ Meatballs & Broccoli Cauliflower Salad and maybe some more Pecan Pie Bars or maybe Cake Batter Crispy Treats.  Way too much to choose from! 

Tuesday: Zucchini & Tomato Bisque &  Cheese & Scallion Muffins, grilled chicken & veggies for the kids.


Wednesday: Spaghetti with Meat Sauce, Breadsticks & Broccoli

Thursday: Hamburgers, watermelon and BBQ Onion Rings


Friday: Asian Turkey Broccoli Slaw Wraps, cheese quesadilla for the kids

Saturday: Leftovers

Sunday: Steaks, grilled veggies & Cranberry Sweet Potato Muffins



This is linked with Menu Plan Monday over at I'm an Organizing Junkie.

One Year Ago...

Maple Glazed Pork Loin

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

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Salted Brown Butter Crispy Treats

We have a marshmallow cupboard.  Well, it's not exclusively devoted to marshmallows but we call it the marshmallow cupboard.

I seem to have a knack for collecting marshmallows and there always seems to be like 5 bags of marshmallows in there at any given time. 

Truth be told, I don't even LIKE marshmallows.

So clearly it was time to use the marshmallows.

Did you know the bible has the word marshmallow in it?  Job 6:6.

So with marshmallows and a box of Rice Crispies in hand, I went searching the internet for a rice crispy treats. I wanted to find one with a twist to it. 

These were perfect.  Not too radical but it certainly elevated them up a notch or two. Browned butter seriously rocks!

The chocolate clump was my kids trying to decorate an already super sweet delicious bar with more sugar. 

Salted Brown Butter Crispy Treats Recipe
Recipe from Smitten Kitchen


4 ounces (1/4 pound or 1 stick) unsalted butter
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)


Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.


In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.


As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.


Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan.

Salted Brown Butter Peanut Butter Crispy Treats

Same as above, just add 1/2 - 3/4 cup of peanut butter with the marshmallows until melted.  Drizzle with chocolate if desired.  I let the kids drizzle with chocolate and use sprinkles. 

This is linked with:
Sweets for a Saturday at Sweet as Sugar Cookies
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Holiday Link Up at She Let Them Eat Cake


One Year Ago...

Summer Squash Casserole

reade more... Résuméabuiyad