Mini Meatloaf

The Teen Queen has been asking for meatloaf.  This is something they like for a dinner or for a lunch during the summer.  Using individual mini loaf pans allows for me to make 9 mini meatloaves so they can heat and eat them whenever they want.

You can add whatever you want to this recipe.  I always make meatloaf different ways but today I made just a basic ground beef meatloaf.

1 1/2 pounds ground beef (I like to use the 90/10% for meatloaf).
tsp. onion powder, tsp. worcestershire sauce, tsp. celery salt, dash of pepper
2 tsp. minced garlic
1/2 cup bread crumbs (I use 1/2 plain panko and 1/2 Italian seasoned)
2 eggs

Mix all, form into individual balls, press into loaf pan and bake at 350 until cooked through (approximately 22 minutes).

Let cook and freeze leftovers for the kids to pull out during the week!



This is way better than hamburger helper and so easy to make.  Definitely a favorite of the boy’s in this house!

1 lb ground beef
2 TBSP minced garlic
one medium onion diced fine
2 TBSP garlic infused oil or olive oil
1 jar/can or 3 cups homemade spaghetti sauce
1/2 cup heavy cream
1 lb your choice of pasta
I boil ground beef before I brown it but you don’t have to.
Brown the ground beef and onions in the oil. When done add the 2 TBSP minced garlic.
Add the sauce and right on top of that add the heavy cream. Mix and heat through.
Cook the pasta and serve the sauce on top with some grated cheese and fresh basil leaves.
So easy to make!!  Great with ground venison and ground turkey as well!



Goulash is a meat sauce served on either rigatoni pasta or elbow pasta in our house.  Tonight I made beef goulash.  I will say…it hit the spot!!

Here is how I make our goulash.  (Recipe at bottom)

I use a pound of ground beef and a 16 oz box of pasta.  You can add as many onions and peppers as you like!!

Boil the ground beef in water until no longer pink


Strain and add onion and peppers (these are our frozen peppers and onion from the garden)

IMG_0997 IMG_1001

Cover with sauce to the thickness you want to serve over your pasta


In the mean time boil your pasta


Once pasta is cooked, scoop some of the meat sauce onto the pasta to mix it up

IMG_1010 IMG_1011

Serve immediately so it’s nice and hot!!  A green salad goes well with this and some fresh homemade bread!



1 lb ground beef

1 16 oz box pasta

1 jar spaghetti sauce (or your homemade sauce)

1 small onion

1 small any color pepper

2 garlic cloves minced

Boil the ground beef until no longer pink (ground venison, turkey, or pork work great in this also)

Strain and rinse the beef and return to pan

Add the onions, pepper and garlic to the pan with beef and brown the beef

Cover and spaghetti sauce and keep it warm

Prepare the cooked pasta

Scoop a big spoonful onto pasta and mix

Serve the pasta with extra meat sauce on top


Easy and delicious


Meatballs and Pasta


Remember my post wayyyy back on August 10 (Sunday Food and Fun) where I made meatballs and froze them??  Well yesterday was a busy day and the perfect time to pull them out of the freezer, throw them in the crockpot and heat them with sauce for dinner.

meatballs meatballs2

I freeze meatballs in batches of 15 so I always have a couple bags going in the freezer for busy nights and sometimes even for a quick meatball hoagie for lunch.


I think of this dish as the ultimate comfort food and luckily there was enough left over for tonight’s dinner 🙂

My Meatball recipe: (there are pictures in the link above to the Sunday post)

1 lb ground beef, 1/4 cup Italian bread crumbs, 1 Tablespoon minced garlic, 1 egg, 1/4 cup milk.  Combine all and roll into balls.  Brown in a frying pan and bake for about 25 minutes in the oven until cooked through.  Let cool and freeze until ready to use.


Original Crock Pot Pork Roast


Planning ahead is key in our lives with taking care of animals and the kids sports which have started up.  Monday and Tuesday are busy nights this week so I took out a pork roast from the freezer to thaw and put in the crock pot this morning.  We have been eating out A LOT so I wanted to bring everyone back to a wonderful basic home cooked meal.

Using the crock pot or a roasting pan in the oven is the best way to keep pork juicy, flavorful and tender. Below are the pictures of how I prepared it and how we served it with my original pork roast recipe.  I have many different recipes for preparing a pork roast from sweet to spicy to asian style but today I just wanted the original flavor.

photo 4 photo 5photo 3 photo 2photo 1 tender

leftovers served

You do not have to follow this perfectly.  Adjust to your cut of meat.

4 lbs pork roast

Season with 2 chicken bouillon cubes, garlic powder (1/4 tsp), Salt and Pepper, 1/4 tsp. dried parsley flakes and a few red pepper flakes (these are optional)

Place the roast in the crock pot or roasting pan.  If there is a fattier side, place that facing up. 

Chop one medium onion and place in with the pork. 

1/2 tsp. sesame oil drizzled on the pork

2 cups of chicken stock with 3 Tablespoons of cornstarch mixed in thoroughly

cover and cook in the crock pot on low for 6-8 hours or in the oven at 200 degrees for 6-8 hours.

You will have port that pulls apart with a fork and an awesome gravy to serve atop rice or noodles.

We like peas on top of ours also but you can use any vegetables you’d like on top or as a side.

The glass bowl is leftovers for tomorrow.  I will reheat that adding in 4 Tablespoons of sour cream to make it a creamy pork and noodles so it’s a tad different than tonights!!

Easy delicious homemade dinner!!



Homemade Chicken Fingers (teaching kids to cook)


I was raised helping at mealtime.  Whether it was setting the table, getting the napkins out, making the salad, or cooking.  There was always work to be done and no reason why a child should not help.  I firmly believe it’s a LIFE skill every child should be taught and asked to participate in from the moment they can walk and comprehend.  The skills I learned are invaluable to me.  They taught me responsibility, organization, accountability and most importantly pride.  I was proud to put something on the table I helped make or made on my own.  I remember at a family party when I was around 7 years old at my grandparents asking if I could make a “carrot” salad.  My grandmother said go ahead but don’t waste anything.  So I peeled those carrots, sliced them into thin rounds, put a little oil on them (vegetable as that’s what we used back then), a dash of vinegar, salt, pepper, and sprinkle of sugar.  They were hard, oily and not that great but everyone tried them and my grandmother said over and over again how wonderful they looked and how pretty the salad made the table and how happy she was that she could rinse the leftovers in water and steam them for another dinner.   I was proud!!

My kids are expected to help in the kitchen (girl loves it, son I have to force most of the time), especially if I am making something they love.  Chicken Fingers is one of those foods. 


not sure why the bird face but whatever

My daughter (yes the one who just turned 12 and is posing like a freak) had the job of breading the chicken.



I cooked them in light grapeseed oil


looking good


sons job to put hot sauce mixed with melted butter on and set table

I like my chicken fingers “Buffalo” style which is Franks hot sauce heated with a little melted butter and shaken or drizzled onto the chicken.  Man of the house, son and myself eat them that way dipped in blue cheese.  Daughter eats them plain.


A little side of garlic butter noodles and raw carrots and it’s a go!!  Everyone’s happy.


Chicken Fingers

6 – 8 thin sliced chicken tenders (you can use thin breasts or pound down regular breasts and cut them into slices

Italian seasoned bread crumbs

Panko bread crumbs (any style)

Oil for frying (you don’t need to submerge them just enough oil to cook both sides and keep the pan lubricated)



Dip the chicken strips into the egg and then milk and then coat with bread crumbs.  Cook approximately 4 minutes on each side or until they are cooked through.  Lay on papertowels and cover with tin foil while making hot sauce.


Depending on how hot you like your sauce you can adjust the amounts.  I use approximately 1/3 cup of hot sauce and 3 tablespoons butter.  You can add more butter if it’s too hot or less if you want them spicy.

Serve with celery and carrots sticks and a side starch.

**Chicken fingers are expensive in a restaurant.  This meal is a money saver when you make it at home!!**



Rainbow Chicken Stir Fry


This is as easy as it gets and so colorful it’s almost art served on a bed of rice.  This is a basic recipe and you can add anything you like such as cashews, water chestnuts, bamboo shoots, peanuts, flax seeds, mushrooms etc.

4 thin sliced chicken breasts cut into strips or cubes

one orange, green, and red pepper cut in strips

one small onion cut in thin strips

1 garlic clove minced small

1 cup of snowpeas

Approx. 4 Tablespoons Sesame Oil

1/8 teaspoon ground ginger

2 Tablespoons cornstarch

1 1/2 cups chicken broth

1 Tablespoon brown sugar

soy sauce to taste

Scallions to top

Brown Rice (I made enough for 4 servings)


Brown the chicken in 2 Tablespoons sesame oil until cooked through.  Set aside

Brown/soften the peppers, onions, snowpeas in remaining sesame oil (drizzle in more as needed)

Add all ingredients and cook until sauce thickens a little.

Serve over cooked rice and top with scallions.

Quick, Easy and Delicious!!


Oven baked Chicken


This is from my friend Nancy.  She is such a fabulous cook and always creating great food!!  This chicken is a HUGE hit!!!


2 tablespoons butter-melt in 9X13 pan in oven

2/3 cups Bisquick
1 ½ teaspoons Paprika
1 teaspoon Garlic powder
½ teaspoon pepper

Whisk Bisquick, paprika, garlic powder and pepper in bowl. (You can use ANY spices you like as it works with chicken!!)

Roll chicken pieces in dry mix and place in pan with melted butter skin side DOWN.

Bake 425° 35 minutes

Turn chicken over and bake 15 more minutes or until chicken is done.

*This time I used 4 chicken thighs and 5 drum sticks. Other times just breasts or tenders. Adjust time for tenders. And use whatever spices you like such as cumin, curry, red pepper flakes, etc.