{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: 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!

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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: 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!

Linking up with my friends over at:

What The Eff Should I Make For Dinner?

There are two things that I dread each and every day as a busy mommy of two:

1) Making lunches.
2) Trying to decide what the eff to make for dinner.

For you chef extraordinaires, there’s an awesome site with a similar title to my blog post that gives you some great dinner ideas (you can check it out here: What The F*&# Should I Make For Dinner). But if you’re anything like me, you won’t have the time, ingredients, or energy to make things like “Herbes de Provence Roasted Chicken with Lemon and Garlic Fennel-Stewed Lentils” every night. Sounds delish, but my kids would gag and dry heave if I even said that dinner suggestion to them.

If you’re looking for a quick, simple meal using basic ingredients that you’ll probably already have in your cupboard, try this one on for size! I can’t get enough of this dinner, and my kids love it too!

Chicken Broccoli Bake
Ingredients:
2-3 boneless skinless chicken breasts
2 heads of broccoli
2 cups of grated mild cheddar cheese
1 can of cream of chicken soup
1/2 cup of mayonnaise
1/4 cup 2% milk
2 tbsp curry powder

Serves: 4.

Cooking time (including prep): Approx 20 minutes.

Directions:

1) Preheat oven to 410 F.

2) In a pot or rice cooker, cook 2 cups of Basmati rice.

3) Chop up the broccoli into bite-sized pieces.

4) Cut up chicken breasts into small pieces.

5) Cook the chicken in a frying pan with a little butter until light brown on both sides.
6) Add the broccoli to the chicken in the frying pan, and cover it with a lid to steam until the broccoli is tender and bright green (approx 2-3 minutes).
7) In a mixing bowl, combine cream of chicken soup, mayonnaise, curry powder, and milk. Mix with a hand mixer or whisk until creamy.
8) Pour chicken and broccoli into a small casserole dish, and pour the creamy sauce evenly on top.
9) Sprinkle grated cheese evenly on top, place in the oven.
10) Bake until cheese is melted and light brown.
11) Serve on rice and enjoy!
Thumbs up from some very picky food critics!
There you go, easy peasy!
Try it out and let me know what you think 🙂