Main Dishes

Classic Meatloaf

As much as I enjoy trying new foods and new recipes, I love the nostalgia of traditional meals, especially those I grew up eating. Meatloaf is one of my favorites. It’s delicious right out of the oven but, in my opinion, even better the next day in a sandwich with cheese, mayo, and sliced onion. This recipe is a pretty classic meatloaf recipe — ground beef, onion, egg, bread, and topped with a ketchup-y glaze — but with some Worcestershire sauce and dried herbs for a little more flavor. 

Classic Meatloaf
Serves 6
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 2 lbs. lean ground beef
  2. 1 cup diced white onion
  3. 2 cloves minced garlic
  4. 2 slices of white bread, torn into small pieces
  5. 1 tablespoon Worcestershire sauce
  6. 1 egg, beaten
  7. 1 teaspoon smoked paprika
  8. 1 teaspoon dried Italian seasoning
  9. 1 teaspoon kosher salt
  10. 1/2 teaspoon ground black pepper
For the Glaze
  1. 1/4 cup ketchup
  2. 1 teaspoon yellow mustard
  3. 1 tablespoon Worcestershire sauce
  4. 2 tablespoon brown sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine together all of the ingredients for the meatloaf (your hands work best), being careful not to over mix.
  3. In a separate small bowl, whisk together the ingredients for the glaze.
  4. Place meat mixture in a loaf pan or form into a loaf shape and place in a baking dish.
  5. Top with glaze.
  6. Bake uncovered for 1 hour. Remove from oven, let cool for about 5 minutes, and place loaf on a plate and slice.
Seasoned to Impress https://seasonedtoimpress.com/

Spaghetti Squash “Pad Thai”

First, I need to set some expectations for this recipe. If you’re expecting it to taste like traditional Pad Thai, you’ll be disappointed. But if you’re looking for a super healthy, filling meal loaded with veggies and with Asian-inspired flavors, this recipe fits the bill. Not only does this taste amazing, but you’ll feel great after eating it. The recipe comes from Bob Harper’s Skinny Meals cookbook, but I made some minor adjustments, mainly to the amounts of the ingredients. I didn’t include any meat when I made it, but you can add a cup of cooked chicken (like the original recipe calls for) or even shrimp.

Spaghetti Squash "Pad Thai"
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1 large spaghetti squash
  2. 1 tablespoon extra virgin olive oil
  3. 2 carrots, peeled and grated (1/2 cup)
  4. 1/2 zucchini sliced (1 cup)
  5. 1 red bell pepper, thinly sliced (1 cup)
  6. 1 small head of broccoli, rinsed and cut into small florets (1 1/2 cups)
  7. 3 green onions, thinly sliced
  8. 1/4 cup lightly salted dry-roasted peanuts, roughly chopped
For the sauce
  1. 1/2 cup low-sodium chicken broth (or vegetable broth)
  2. 1 tablespoon Sriracha
  3. 3 cloves garlic, minced
  4. 1 teaspoon fresh ginger, minced
  5. 1 tablespoon agave
  6. 2 tablespoons rice wine vinegar
  7. 2 tablespoons unsweetened almond butter
  8. 1/2 teaspoon kosher salt
Instructions
  1. Preheat oven to 375 degrees.
  2. Carefully cut both ends off the spaghetti squash. Then cut the squash in half horizontally. Scrape out the seeds.
  3. Place the spaghetti squash cut-side up on a rimmed baking sheet. Sprinkle about 2 tablespoons of water in the cavities of both halves of the squash. Cover with foil, and bake for 1 hour, until tender. Remove from oven, and set aside to cool. When cool, use a fork to scrape the squash flesh from the inside of the skin into a bowl. You should have about 4 cups of squash.
  4. In a small bowl, whisk together all of the ingredients for the sauce.
  5. In a large skillet, heat the olive oil over medium-high heat. Add the broccoli and carrots and sauté for about 5 minutes. Add the zucchini and red pepper, and sauté for an additional 5 minutes.
  6. Add the spaghetti squash to the pan.
  7. Pour in the sauce, and stir to combine.
  8. Cover with a lid, and gently simmer for about 10 minutes, stirring occasionally.
  9. Serve, and garnish with green onions and peanuts.
Adapted from Bob Harper's Skinny Meals
Adapted from Bob Harper's Skinny Meals
Seasoned to Impress https://seasonedtoimpress.com/

Chicken Pot Pie Topped With Herb Biscuits

Chicken pot pie is the ultimate cold-weather comfort food in my book. And though I love making a traditional pot pie with a buttery, flakey pie crust, this time I wanted to try something new — and a little easier. So, instead, I made an herb biscuit batter, dropped spoonfuls of it on top of the chicken, vegetable, and gravy filling, and baked it until it was bubbly and golden brown. 

Chicken Pot Pie Topped With Herb Biscuits
Serves 4
Write a review
Save Recipe
Print
Ingredients
  1. 1/2 cup onion, diced
  2. 1 1/2 cups peeled and diced white potatoes
  3. 1 cup frozen pea and carrot blend
  4. 1 cup cooked chicken, chopped
  5. 2 cups chicken broth
  6. 1 cup 1% milk
  7. 3 tablespoons unsalted butter
  8. 3 tablespoons all-purpose flour
  9. 1/2 teaspoon dried thyme
  10. 2 teaspoons fresh parsley, chopped
  11. 1/2 teaspoon salt
  12. Ground black pepper
For the Biscuits
  1. 1 cup all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon dried thyme
  5. 2 tablespoons cold unsalted butter, cut into small cubes
  6. 2 tablespoons vegetable shortening
  7. 1/2 cup milk
For the Filling
  1. In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, for about 5 minutes, until soft.
  2. Stir in flour, and cook for 1 minute until golden brown.
  3. Stir in broth, and then add potatoes, bring to a simmer, cover, and cook for about 10 minutes, stirring frequently. Stir in frozen vegetables, and cook for about 1 minute. Add in cooked chicken, and then stir in milk, herbs, and salt and pepper. Cook until slightly thickened and heated through.
  4. Pour into a greased 2 1/2-quart baking dish.
For the Biscuits
  1. Combine the flour, baking powder, salt, and thyme in a mixing bowl. Using a pastry blender (or your hands), work in shortening and butter until a pebble-like consistency forms. Stir in milk.
  2. Drop tablespoons of biscuit batter evenly on top of filling.
  3. Bake uncovered for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/