Marvelous Mini Meatloafs

This is sure to be a new favorite. My family loves them!

1 lb. ground beef
1 cup water
1 box stove top stuffing (I use chicken flavor)
1 tsp. garlic powder
3/4 cup of bbq sauce
3/4 cup shredded cheddar cheese

Preheat oven to 375. Mix meat, stuffing mix, and 1 cup water and garlic powder until well blended. Press into 12 muffin cups sprayed with cooking spray; make and indentation in the center of each with a spoon. Spoon in the bbq sauce into the center of each meatloaf. Bake 30 min. (check at 25 min, some muffin tins cook these fast) and top with cheese and bake 5min or until cheese is melted.

*Ketchup works fine instead of bbq sauce if your kids prefer that. ;)
Kraft foods magazine fall 2005

Baked Ziti with prosciutto & peas

This is a great forearm workout! Get out your best whisk. =)

From William-Sonoma Food Made Fast  Series One Pot


Prosciutto can be found at Meijer with deli meats, in the bakery area.  More for your money and better quality can be found at Trader Joe's.


Ziti, penne or other tubular pasta 1lb
Unsalted butter, 1/2 C
Flour, 1/2 C
Milk, 4 C
Nutmeg, 1/8 tsp
Parmesan Cheese 2 C-NOT the Powdered garbage!! ( I usually buy the shredded packages)
Frozen baby peas, 1C---I always add extra
Prosciutto or ham, 1/4 lb
Fresh bread crumbs, 1/2 C

Preheat oven to 425. Butter a 2 qt baking dish

1-Cook the pasta. Cook until al dente, or about 2 minutes Less than the package directions. Drain and rinse under cold water, set aside.

2-Make the sauce:
 In the same pot-melt the butter. Add flour, cook stirring constantly to prevent lumps from forming, and cook until the sauce is thick and creamy, 5-10 minutes.
 Stir in nutmeg, cheese, peas, and prosciutto. Return Pasta to sauce and toss to combine.

3-Bake the pasta-
 Transfer pasta to prepared dish. Sprinkle with bread crumbs. Bake until crumbs are golden and sauce is bubbling. About 20 minutes. Let cool 10 minutes before serving.

Mom's chicken enchiladas

1 can green enchilada sauce (the big one)
1 can whole tomatoes (14 1/2 oz)
1 medium onion, chopped (1/2 C)
1 clove garlic, finely chopped
1/4 C chopped fresh cilantro
1/8 tsp crushed red pepper
1 can pinto beans, rinsed and drained (15-16 oz)
1 C low-fat or regular ricotta cheese
1 tsp ground cumin
1 package Chihuahua cheese (mexican cheese. look in the "specialty cheeses" it's round and white)
tortillas of your choice.
some cooked chopped chicken. ( just boil some, de-bone it, and chop)

Drain the can of tomatoes. Mix all (except enchilada sauce) ingredients together.
Cut Chihuahua cheese into rectangles.
Scoop mix onto tortillas, add a rectangle of cheese to each before rolling.
Pour sauce over top of enchiladas in pan. Place any left over cheese on top.
Bake. Probably 20-25 minutes. Until tortillas edges are crisp and sauce is bubbly.

Great Freezer meal!