Recipe: Our Favourite Meatloaf

I’m not sure why I don’t make meatloaf more often. It’s so simple to make, and my kids love it! It’s like a giant meatball packed with veggies and protein, topped with sweet tomato sauce – perfect for picky palates.

This was quite possibly the easiest dinner I have ever made for my family. You just toss the ingredients into the bowl, mix them up, place the mixture in a loaf pan, cook it, and serve it up! I chose to serve this version of meatloaf with roasted potatoes and baby carrots, and a delicious pear and gorgonzola salad, but this meal would also work well with rice and broccoli, or just about any combination of carb and veggie.

Meatloaf

Ingredients:

Meatloaf

Directions:

  • Preheat oven to 325°F (160°C). Combine beef, 1/2 can of soup, onion, breadcrumbs, parmesan, eggs, black pepper, and garlic.
  •  Transfer to a nonstick 9×5 inch (2 L) loaf pan. Spread remaining soup over top. Bake for 60 minutes or until instant read thermometer registers 165°F (74°C) when inserted into the center of the meatloaf.
  • Let stand for 5 minutes before serving.

Meatloaf

Bee’s Take:

  • Try adding diced carrots and celery to sneak in some added veggies.
  • I found the sauce slid off the top once the meatloaf had fully cooked, try saving 1/4 of the sauce and adding it for the last few minutes of cooking time.
  • Use extra lean ground beef to cut down on fat.

Meatloaf

Want to discover more easy, family-friendly recipes that your whole family will enjoy? Check out the new Cook With Campbell’s Mobile App! Now you can peruse their meal ideas while you stroll through the grocery store, and your list of ingredients will be accessible in the palm of your hand. I can’t wait to try this for last minute meal ideas.

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Chicken And Broccoli Alfredo

In a house full of picky eaters, it’s challenging to find dinners that satisfy the taste buds of my little babes. And while their palates have varying preferences, there are two ingredients that always seem to appease the whole gang – chicken, and broccoli. A meat, and a veggie. It could be worse, right?

Before I became a Campbell’s Ambassador, my roster of recipes had included only one go-to chicken and broccoli dish, but I can happily say that I now have another delicious dish to add to my list – Chicken And Broccoli Alfredo.

This recipe is surprisingly easier to make than my old standby, and the added flavours of sundried tomatoes and basil give it a twist – differentiating this dish from the list of other chicken and broccoli recipes that I’ve tried in recent months.

Recipe

Ingredients:

10 oz (284 g) fettuccini
3 cups (750 mL) broccoli florets
2 tbsp (30 mL) butter
4 (750 g) boneless, skinless chicken breasts, cubed
1/4 tsp (1 mL) salt and ground black pepper (each)
3 cloves garlic, minced
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1/2 cup (125 mL) 1% milk
1/3 cup (80 mL) sundried tomatoes, chopped
2 tbsp (30 mL) fresh basil, chopped
1/4 cup (60 mL) parmesan cheese, grated

Recipe

Directions:

1) Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.

2) Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.

3) Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with parmesan cheese.

Recipe

I’m happy to say that everyone at the table truly enjoyed this dish – and the leftovers made the perfect lunch too! Give it a try and let me know what you think.

Want to discover more easy, family-friendly recipes that your whole family will enjoy? Check out the new Cook With Campbell’s Mobile App! Now you can peruse their meal ideas while you stroll through the grocery store, and your list of ingredients will be accessible in the palm of your hand. I can’t wait to try this for last minute meal ideas.

Bee’s Take:

I think this recipe would be extra delicious with some sautéed mushrooms and crispy bacon bits, yum!

Pasta 5

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Slow Cooker Spaghetti Sauce

I’m going to be completely honest with you, when it comes to making spaghetti sauce, I’m as lazy as it gets. My sauce usually consists of 2 ingredients; a jar of pre-made, store-bought sauce, and ground beef. And as a working mother of three, you would think that I would have become an expert at using my crockpot for most of our family meals by now, but truth be told, I’ve used it once.

It’s not that the ease of using a slow cooker doesn’t appeal to me; the problem is that I’m terrible at pre-planning my meals. Prepping the last meal of the day before I’ve had my second cup of morning coffee seems a little outrageous to me. Thawing out my meat before my usual 2pm “oh crap, what am I going to make for dinner tonight” panic attack seems like a lofty goal, and deciding what I’m going to want to eat before the day of consumption seems nearly impossible to me.

The thing I love most about being a Cook With Campbell’s Blog Ambassador is that it forces me to step outside of my dinner-making comfort zone, and it provides me with quick and easy meal alternatives that I might not have tried otherwise! This recipe was so delicious, and it has motivated me to try more slow cooker meals in the future.

Spaghetti Sauce

Ingredients:

1 lb (454 g) lean ground beef
1 medium onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 garlic cloves, chopped
1 can (284 mL) CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
¼ cup (60 mL) tomato paste
1 can (796 mL) crushed tomatoes
1 cup (250 ml) CAMPBELL’S® Ready to Use 30% Less Sodium Beef Broth
1 tbsp (15 mL) dried oregano
¼ tsp (1 mL) ground black pepper
1 bay leaf
parmesan cheese, grated, if desired

Spaghetti Sauce

Directions:

1. In a large skillet brown ground beef over medium-high heat until there is no visible pink. Add onions, carrots, celery and garlic and cook for a further 3 to 5 minutes or until vegetables are soft.

2. Stir in soup and tomato paste until combined. Transfer contents of pan to slow cooker. Add remaining ingredients (crushed tomatoes, broth, oregano, black pepper and bay leaf) to slow cooker, cover, turn slow cooker to low setting and cook for 6 to 8 hours. Stir to combine, remove the bay leaf and serve with parmesan cheese, if desired.

Spaghetti Sauce

Bee’s Take:

At first I thought I could just as easily combine the ingredients in the sauce pan and serve immediately, but using the slow cooker really does accentuate the flavour and tenderize the meat, so it’s worth the wait!

I chose to add extra veggies to make this a complete meal without having to serve it with a veggie side.

Parmesan (as all cheese) is definitely a must, yum!

Spaghetti Sauce

 

This recipe was so delicious, I had leftovers for both lunch and dinner the next day. A definite addition to my regular rotation of dinner recipes.

Give this recipe a try and let me know what you think!

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Easy Chicken & Broccoli Divan

While February is technically the shortest month of the year, I find it drags on – it’s a lull between two seasons. The excitement of Christmas has passed, but the chirping birds and blooming florals of Spring have yet to appear. The days are still fairly short and dark, and the rain falls a bit more frequently. And with the wet and dreary days, I turn into a bit of a recluse. I want to curl up, eat comfort food, and wrap myself in a blanket on the couch until Spring arrives.

And while I would love to order in seven days a week and hunker down until this dull month comes to a close, that’s simply not an option for me – so I go for the next best thing: I rotate through a repertoire of easy, delicious, comfort food recipes to warm up my family during these final months of Winter.

The Easy Chicken & Broccoli Divan was so simple to make, it’s no wonder “Easy” is its first name. This Cook With Campbell’s recipe is a delicious, creamy comfort food dish that will have your whole family asking for more (both of my picky eaters asked for seconds – a dream come true for this mama!).

chicken broccoli

Ingredients:

3 cups (750 mL) hot cooked broccoli florets
2 cups (500 mL) cubed, cooked, skinless chicken breast
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Broccoli Soup
1/3 cup (75 mL) 1% milk
1/2 cup (125 mL) shredded light Cheddar cheese
2 tbsp (30 mL) dry bread crumbs
1 tsp (5 mL) butter or margarine, melt

Chicken Broccoli

Directions:

1. Arrange broccoli and chicken in 1.5 qt (1.5 L) baking dish.

2. Pour mixture of soup and milk over broccoli and chicken. Sprinkle with cheese. Top with mixture of bread crumbs and butter.

3. Bake at 425°F (220°C) until heated through – about 25 minutes.

Bee’s Take:

– sauté the chicken with a little seasoning salt, ground pepper and garlic powder to add extra flavour.

– you can never have too much cheese!

– serve with sticky rice (either on top, or as a side).

Chicken Broccoli

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Cheesy Beef Skillet Dinner

Despite the repetitive menu requests from my kids – we can’t have quesadillas for dinner every day, so I’ve tried another cheesy, delicious, Cook With Campbell’s recipe that incorporates some of my children’s favourite ingredients: meat, cheese, and macaroni noodles -> the Cheesy Beef Skillet Dinner.

As all Campbell’s recipes, this one was super easy to make – requiring only one pot (for the noodles), and one pan/skillet (for everything else). This was the perfect meal for a busy evening packed with extracurricular activities (post-soccer game dinner perfection) – and super tasty too!

Cook With Campbell

Ingredients: 

1 tbsp (15 mL) canola oil
1 lb (454 g) lean ground beef
1 tbsp (15 mL) steak spice
1 onion, chopped
1 green pepper, chopped
2 cups (500 mL) button mushrooms, sliced
1 can (796 mL) tomatoes, diced
1 can (284 mL) CAMPBELL’S® Low Fat Cream of Mushroom Soup
1 tbsp (15 mL) Dijon mustard
2 cups (500 mL) macaroni, cooked to al dente and drained
3 cups (750 mL) aged Cheddar cheese, shredded and divided
1/4 cup (60 mL) green onion, chopped

Directions:

1) Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in ground beef; season with steak spice. Cook, breaking up into small pieces, for 5 to 7 minutes or until browned. Add onion, green pepper and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.

2) Stir in tomatoes, soup and mustard. Reduce heat to medium-low. Simmer for 5 minutes or until slightly thickened. Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.

3) Sprinkle the top with remaining cheese and green onion. Cover and remove from heat. Let stand for 5 minutes or until cheese is melted.

vscocam-photo-1

Bee’s Take:

1) I like my cheese a little brown and crispy. If you do too, I would suggest popping the finished skillet meal into the oven for a few minutes under the broiler.

2) For picky eaters who aren’t crazy about mushrooms, I think this dinner would be equally as delicious using Campbell’s Cream of Broccoli Soup, and perhaps replacing the mushrooms with fresh broccoli.

3) The leftovers made the most delicious lunch the next day, perfect for a work-from-home mom like me. I may have added some extra melted cheese on top.

4) Don’t forget to cook the macaroni noodles first so they’re all ready to add at the end!

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Cheesy Chicken Quesadillas

My kids are very picky eaters. So picky, that if the daily dinner menu were up to them, we would be rotating between 3 dinner favourites: my homemade mac n’ cheese, my famous chicken broccoli bake, and my super-simple cheese quesadillas. Are you seeing a common theme here? Cheese. And bread.

And while I can’t blame them for loving two of my most favourite food groups, the mom in me feels as though they need more substance (and healthier ingredients) in their meals. Cue my pick for this month’s Cook With Campbell’s easy & delicious recipe: Cheesy Chicken Quesadillas.

(Spoiler Alert: despite the misleading title, vegetables are aplenty in this one)

Quesadillas

 Ingredients:

1 tbsp (15 mL)    canola oil
1/2    red onion, sliced
1    red pepper, sliced
1    green pepper, sliced
1 tsp (5 mL)    chili powder
1 can (284 mL)    Campbell’s® Cheddar Cheese Soup
3/4 cup (185 mL)    Pace® salsa, plus additional for serving
3 cups (750 mL)    shredded cooked chicken
1/4 cup (60 mL)    chopped green onion
4    large flour tortillas
1/4 cup (60 mL)    sour cream

Quesadillas 

Directions:

1) Heat oil in a large, nonstick skillet set over medium heat. Add onion, red pepper, green pepper and chili powder. Cook for 5 minutes or until softened. Reduce to medium-low heat. Stir in soup and salsa.

2) Cook, stirring often, for 5 minutes or until peppers are tender-crisp. Stir in chicken. Cook for 2 to 3 minutes or until heated through; cool for 10 minutes. Stir in green onion.

3) Spread a quarter of the chicken filling over half of a tortilla; fold tortilla over to enclose filling. Repeat with remaining chicken filling and tortillas.

4) Set a clean skillet over medium heat; coat with nonstick cooking spray. Toast quesadilla, in batches, for 3 minutes per side or until golden brown. Cut each quesadilla into wedges. Serve with additional salsa and sour cream.

Bee’s Take:

1) Don’t forget to cook the chicken first! I was so wrapped up in the oozy gooey deliciousness of the vegetable/sauce mix, that I almost forgot to cook up some chicken to complete this delicious meal.

2) I found it to be a bit tricky to eat these yummy quesadillas without losing some of the contents – I suggest wrapping the delicious filling like a burrito to keep it all tucked in.

3) Next time I’ll add a little hot sauce to my portion to spice things up a bit!

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Pan Braised Brussels Sprouts

It happens to me every year: I’m invited to a Christmas dinner, and when I ask what I should bring, I’m cursed with the same response: a veggie dish. In my opinion, the veggie dishes are just showy sides – included in the meal only “for looks”. For many (like me), it’s all about the turkey, cranberry sauce and stuffing. So being tasked with a side dish like Brussels sprouts can be a challenge to say the least.

I was a little hesitant to try this dish because of the obvious unpopularity of the main ingredient – Brussels sprouts. But when I made this super simple, bacon-sprinkled delight, I was very pleasantly surprised (I even went back for seconds!).

Brussels Sprouts

Pan Braised Brussels Srouts

Ingredients:

5 slices bacon, cut into small pieces
1 can (284 mL/ 10 oz) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) mustard powder
¼ tsp (1 mL) ground black pepper
1 lb (500 g) Brussels sprouts, trimmed and finely sliced (about 4 cups/1 L)
1 tbsp (15 mL) chopped fresh sage leaves

 

Brussels Sprouts

Directions:

1)  Cut bacon into bite-sized pieces and cook until crisp in large non-stick skillet at medium-high heat. Reduce heat to medium.

2)  Drain excess fat, leaving about 2 tablespoons (30 mL) in skillet.

3)  Stir in soup, lemon juice, mustard powder and pepper. Heat mixture to a boil. Reduce heat to low and simmer for 1 minute.

4) Add Brussels sprouts and sage and stir well. Cover and cook for 15 minutes, stirring occasionally.

I chose to add a bit more bacon (because, BACON!), and served this delicious side dish with Italian sausages and sticky rice. This would of course also complement a turkey or ham dinner quite nicely! Give it a try and let me know what you think!

*****

Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Tex Mex Chicken & Rice Bake

One of our favourite family meals is made using Campbell’s soup as a main ingredient, so when I was asked to become a Campbell’s Canada Ambassador, I couldn’t have been more thrilled! I find it challenging to come up with new, healthy, easy-to-make dinner ideas for my picky family, so I tend to make the same meals week after week. My role as a Campbell’s Ambassador is to try some new recipes that are simple to make and easy to love, and I can’t wait to add some new ideas to my meal-planning roster!

While taco nights are fun and easy, my family is getting tired of the monotony of the predictable dinner routine, so I thought I’d mix it up a bit and try this ridiculously easy to make Tex Mex Chicken & Rice Bake recipe (which can be found among a slew of tasty meal ideas on the Cook with Campbell’s website).

This recipe is SO easy to make, you only need ONE dish, and it takes only THREE steps!

 

Recipe

TEX MEX CHICKEN & RICE BAKE

Ingredients:

1 can (10 oz/284 mL) CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
1 soup can 1% milk
3/4 (175 mL) cup uncooked regular long-grain white rice
1 1/2 tsp (7mL) chili powder
1 1/2 cups (375 mL) mixture of red and green pepper strips, chopped onion
1/2 cup (125 mL) frozen corn
4 (about 1 lb/500 g) boneless, skinless chicken breast halves
1/2 cup (125 mL) shredded Tex Mex cheese (or Cheddar and Monterey Jack mixture)

 

Recipe

Directions:

1) Mix soup, milk, rice, and chili powder in a shallow baking dish. Spread vegetables evenly on top.

2) Top with chicken. Spread Tex Mex cheese on top, and additional chill powder (if desired). Cover.

3) Bake in oven at 400F (200C) until chicken is cooked through and rice is tender – approximately 45 minutes*. Remove cover and broil until cheese is golden and bubbly – approximately 3 minutes. Remove chicken and stir rice before serving.

* NOTE: I found that an additional 15-20 minutes in the oven makes the rice nice and tender. Time will vary depending on your oven.

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This recipe was quick to make, simple to follow, and delicious! I plan to heat up the leftovers and wrap them in quesadillas with some guacamole, sour cream and hot sauce for a twist on this Mexican delight. Give it a try and let me know what you think!

Recipe

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Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Recipe: Blueberry Turkey Burgers

Last month I had created a bucket list of 20 things to do with my kids – ideas to hopefully keep us busy during the Summer months (aka: how to keep my sanity on the weekdays that I would be spending alone with my 3 kids). On SundayI decided to check off the “test our tastebuds” item on my bucket list by trying a new recipe: blueberry turkey burgers, and boy were they delicious!

Last weekend, after my daughter and I had enjoyed a cooking class with our friends from the BC Blueberry Council, I was gifted with a few unique blueberry recipe cards to try with my family. In the past I had only used blueberries for sweet recipes – blueberry muffins, pies and pancakes, or even just sprinkled on top of waffles, ice cream or yogurt. The recipe cards I had received were for savoury foods, meals I had never thought to combine with the sweetness of blueberries. A rep from the BC Blueberry Council suggested that I try the blueberry turkey burgers (a blueberry recipe favourite), and I hesitantly agreed to give it a try.

They were absolutely delicious, and healthy too! Here’s the recipe so you can enjoy this savoury treat with your family as well.

blueberry turkey burgers

Blueberry Turkey Burgers

Ingredients:

  • 1 lb lean ground turkey
  • 3/4 cup BC Blueberries (fresh or frozen, roughly chopped)
  • 1/4 cup green onion (chopped)
  • 1 large egg
  • 1 tbsp. whole grain mustard
  • 1 tbsp. fresh parsley (chopped, or 2 tsp. dry)
  • 2 tsp. fresh thyme (chopped, or 1 tsp. dry)
  • 1 tsp. garlic (finely minced or dry)
  • 1 tsp. paprika (mild or hot)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 3 tbsp. barbeque sauce
  • 2 tsp. vegetable oil
  • 4 burger buns

 

blueberry turkey burgers

Yields: 4 burgers

Cook + Prep Time: 30 minutes

Directions:

  1. Pre-heat heavy bottom pan or barbeque to 350F/175C.
  2. In a bowl, mix all the burger ingredients and form 4 – 3/4 inch thick patties. Keep refrigerated until ready to cook.
  3. Grease the grill with an oiled paper towel, or heat the oil in a pan.
  4. Place patties on pre-heated grill (or in pan), and sear on medium-high heat, cooking for approximately 5-7 minutes until browned. Flip over, reduce heat to medium-low and finish cooking for another 5-7 minutes until internal temperature reaches 165F/75C.
  5. Brush with barbeque sauce and serve on buns with desired condiments.

blueberry turkey burgers

blueberry turkey burgers

 For more delicious blueberry recipes, check out the BC Blueberry Council website.

 

 

Recipe: Glory Bowl

I’m a devoted carnivore who primarily survives on meat, cheese and bread, so many of my friends will be shocked to learn that this recipe post is a healthy dish full of ingredients fit for any vivacious vegetarian.

There are two words that are taboo for a passionate meat tooth like myself: beets, and tofu. Just the utterance of those two words makes me cringe, desperate to rush to the closest burger joint to wash my mouth out with a juicy beef burger. But today my friends, I not only cooked with these two ingredients, but (gasp!) I liked eating them.

Being a beet-chopping virgin, I had no idea that the red root vegetable was so vibrantly rouge. It took 3 washings to get the beet stain off my hands, and I considered bailing on the recipe for that reason alone. But I cooked on because A. I’m a starving pregosaurus, and B. red hands aside, the recipe was delicious when I had tried it once before, and it seemed simple.

And now, without further adieu, I present to you a recipe which I poached off the fabulous Sydney Badger of Nourish Mom (who borrowed and tweaked the recipe from Whitewater Resort).

Glory Bowl

Ingredients:

The Bowl

  • 8 cups cooked brown rice
  • 2 cups beets (grated)
  • 2 cups carrots (grated)
  • 2 cups almonds (toasted)
  • 2 cups spinach leaves
  • 2 cups tofu (cubed)
  • 2 cups sprouts

The Dressing

  • 1/2 cup nutritional yeast flakes
  • 1/3 cup water
  • 1/3 cup tamari or soy sauce
  • 1/3 cup cider vinegar
  • 2 cloves of garlic (crushed)
  • 1/2 cup vegetable oil
  • 2 tblsp tahini paste

Preparation

  • prepare brown rice and set aside
  • sauté tofu cubes
  • blend sauce (yeast flakes, water, tamari/soy sauce, vinegar, tahini, crushed garlic – add oil in a steady stream as you blend)
  • assemble ingredients layered in a large bowl (rice on bottom)

Tips & Optional Add-Ons

  • Instead of toasted almonds I used tamari almonds (found in the bulk section at my grocery store)
  • Be sure to use extra-firm tofu as it’s easier to sauté
  • If you can’t stomach the idea of using tofu, chicken is a great alternative
  • Sydney Badger has recently tried it with edamame beans and marinated mushrooms, yum!

Glory Bowl

I used the leftovers to make a smaller side salad version of this recipe to accompany a grilled steak dinner tonight and it was perfection (once a meat lover, always a meat lover).

I also plan on preparing this for my mother in law who is both diabetic and a vegetarian, I hope she likes it!

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