Tuesday, June 29, 2010

A Mexican Concoction

Tonight I made chicken quesadillas and topped them with black beans, sour cream, and salsa. They were delicious.

Pepper Jack Cheese
Grilled Chicken Breast
Sour Cream
Seasoned Black Beans

Here is the play by play.

Spread margarine on one side of 4 flour tortillas. Place two, margarine side down, onto a medium-high griddle and top with cheese and chicken.

Top with the other tortillas, margarine-side up, and flip (carefully) over.

While the tortillas are browning, heat the black beans. Once the quesadillas are done, serve topped with the beans, sour cream, and your favorite salsa!

Sunday, June 6, 2010

A tale of two meatloaves

I bought ground beef in bulk and decided to make up two meatloaves and freeze one. I made them at the same time so I used the same base ingredients for the meat and then changed up the seasoning for each. The base recipe included ground beef, 2 shredded zucchini, 2 shredded carrots, and 1/2 C breadcrumbs.

For the BBQ Meatloaf, I added 2T BBQ Seasoning* and 1/3 C BBQ Sauce. For the Italian Meatloaf, I added 2 T Italian Seasoning* and 1/3 C Marinara Sauce.

Mold into a loaf shape and freeze one for later. When ready to cook, preheat oven to 375 F. Top the Italian Meatloaf with 2/3 C Marinara Sauce and top the BBQ Meatloaf with 2/3 C BBQ Sauce. Cook for 45 minutes to 1 hour.

Serve with Garlic Mashed potatoes and peas and carrots.

Leftover meatloaf makes delicious sandwiches!

*I use Tastefully Simple Seasonings