Mashed Potato-Topped Meatloaf Oven Recipe

Mashed Potato-Topped Meatloaf Oven Recipe



Ingredients needed:

* 1 1/2 lbs. large baking potatoes, cut into thirds
* 1/3 cup of milk, warmed
* 3 tablespoons of butter, softened
* Salt and pepper
* 1 lb. ground beef
* 2 eggs
* 1 1/2 tablespoon of Worcestershire sauce
* 1/2 teaspoon of onion powder
* 1 bunch of scallions, finely chopped
* 1 bunch of flat-leaf parsley, finely chopped
* 1/3 cup of sour cream

Preparation steps:

* Preheat oven to 350 degrees.
* In a large pot of cold, salted water, bring the potatoes to a boil over high heat.
* Lower the heat to medium and cook until tender, about 20 minutes; drain. When cool enough to handle, remove and discard the skins and transfer the potatoes to a bowl.
* Mash with the warm milk and 2 tablespoons of butter until almost smooth.
* Season with salt and pepper; let cool to room temperature.
* Meanwhile, in a large bowl, combine the beef, eggs, Worcestershire sauce and onion powder with 2/3 of the scallions, 2/3 of the parsley, 4 tablespoons of the sour cream and 1/2 cup of the mashed potatoes; season.
* Line a baking sheet with parchment paper. Transfer the beef mixture to the pan and shape into an 8-inch by 4-inch loaf.
* Bake for 30 minutes.
* Stir the remaining scallions, parsley and sour cream into the remaining mashed potatoes.
* Pat potatoes onto the meatloaf and dot with the remaining 1 tablespoon of butter.
* Bake 15 minutes longer.
* Let meatloaf rest for 5 minutes before serving.

Enjoy
(serves 4)

Bistro Baked Potato Recipe

Bistro Baked Potato Recipe



Ingredients needed:

* 4 large baking potatoes
* 1 beef top sirloin steak (approximately 1 lb.)
* 1 teaspoon of coarsely ground pepper
* 2 cups of cherry tomatoes
* 2 jars of marinated quartered artichoke hearts, drained
* 2 garlic cloves, minced
* 1 cup of reduced-fat mayonnaise
* 3/4 cup shredded Asiago cheese, divided
* 3 cups of fresh baby spinach, coarsely chopped

Preparation steps:

* Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
* Sprinkle steak with pepper. Grill, uncovered, over medium heat or broil 4 inches from the heat for 8 to 10 minutes on each side or until meat reaches desired doneness. Let stand for 5 minutes.
* Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2 to 4 minutes or until tomatoes begin to soften. Keep warm.
* In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup of cheese; stir until cheese is melted. Stir in spinach and heat through.
* With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.

Enjoy

Sweet Mustard Salmon Oven Recipe

Sweet Mustard Salmon Oven Recipe



Ingredients needed:

* 4 salmon fillets (6 oz. each)
* 2 tablespoons of lemon juice
* 3 tablespoons of yellow mustard
* 1/4 cup of packed brown sugar

Preparation steps:

* Preheat oven to 375 degrees.
* Place salmon on a 15-inch by 10-inch by 1-inch baking pan coated with cooking spray.
* Drizzle with lemon juice; brush with mustard. Sprinkle with brown sugar.
* Bake uncovered for 15 minutes or until fish flakes easily with a fork.

Enjoy

Spinach and Ham Casserole Oven Recipe

Spinach and Ham Casserole Oven Recipe



Ingredients needed:

* 3 cups of cubed fully cooked ham
* 1 package of frozen sliced carrots, thawed
* 1 can of condensed cream of potato soup, undiluted
* 1 package of frozen creamed spinach, thawed
* 1/4 cup of water
* 1/4 teaspoon of pepper
* 1/8 teaspoon of salt
* 1 tube of refrigerated crescent rolls

Preparation steps:

* Preheat oven to 375 degrees.
* In a large nonstick skillet coated with cooking spray, cook ham over medium heat until lightly browned.
* Stir in the carrots, soup, spinach, water, pepper and salt; heat through.
* Pour into a greased 8 inch square baking dish.
* Unroll crescent dough; separate into two rectangles. Seal perforations. Cut each rectangle lengthwise into four strips; make a lattice crust.
* Bake for 20 minutes or until bubbly and the crust is golden brown.

Enjoy

Orange Topped Pork Chops Recipe

Orange Topped Pork Chops Recipe



Ingredients needed:

* 6 bone-in pork loin chops (approximate 8 oz. each)
* 1 tablespoon of canola oil
* 1 can of mandarin oranges, drained
* 1/2 teaspoon of ground cloves
* Pepper to taste

Preparation steps:

* In a large skillet, brown pork chops in oil on both sides. Top with oranges; sprinkle with cloves and pepper.
* Cover and simmer over medium-high heat for 20 to 25 minutes.

Enjoy

Picante Omelet Pie Oven Recipe

Picante Omelet Pie Oven Recipe



Ingredients needed:

* 1/2 cup picante sauce
* 1 cup of shredded Monterey Jack cheese
* 1 cup of shredded cheddar cheese
* 6 eggs
* 1 cup of sour cream
* Tomato slices and minced fresh cilantro, optional

Preparation steps:

* Preheat oven to 375 degrees.
* Pour the picante sauce into a lightly greased 9 inch pie plate. Sprinkle with cheeses; set aside. In a blender, combine the eggs and sour cream; cover and process until smooth. Pour over cheese.
* Bake for 25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomato and cilantro if desired.

Enjoy

White Chocolate Cranberry Toffee Oven Recipe

White Chocolate Cranberry Toffee Oven Recipe



Ingredients needed:

* 54 saltine crackers
* 1 cup of butter
* 1 cup of firmly packed light brown sugar
* 1 can of sweetened condensed milk
* 6 squares of white chocolate, finely chopped
* 1 cup of chopped pecans
* 1/2 cup of chopped sweetened dried cranberries

Preparation steps:

* Preheat oven to 425 degrees. Line a 15x10 inch jelly-roll pan with heavy duty aluminum foil. Spray foil with nonstick cooking spray.
* Arrange saltines in an even layer on a prepared pan.
* In a medium saucepan, bring butter and brown sugar to a boil over medium heat. Cook for 2 minutes. Remove from heat, and stir in condensed milk. Pour mixture over crackers.
* Bake for 10 minutes. Sprinkle with chopped white chocolate. let stand for 2 minutes to soften. Using a small offset spatula, spread softened chocolate evenly over baked toffee. Sprinkle with pecans and cranberries. Let cool completely.
* Break toffee into cracker-size pieces. Store in an airtight container up to 5 days.

Enjoy