Quick Weeknight Dinner: Baked Penne with Italian Sausage (Recipe)

Thank you to Kraft Foods for offering me the opportunity to recreate a recipe with PHILADELPHIA Cooking Creme. Please click here to learn more about all the PHILADELPHIA Cooking Creme flavors and recipes.

I’m a very big believer in cooking for my family every night. There’s nothing like sitting down at the end of a long day to enjoy a hot, comforting meal with Mike and Lucas. It’s a time to talk about our day, to laugh, to unwind, and to just be together. However, as all moms know…life is busy. It’s not always easy to get a meal on the table every single night, which is why I’m always looking for quick and easy dinner recipes. One of the things that I look for in a recipe is that it doesn’t include a lot of ingredients, which saves a lot of prep time. I want recipes that are easy while still including fresh foods, quality ingredients, and that will produce a satisfying meal.

That’s why I love products like Kraft Foods’ new PHILADELPHIA Cooking Creme, which comes in many different varieties like Savory Lemon & Herb, Creamy Pesto, Italian Cheese & Herb, and several others. It’s basically an easy-to-blend creme that can be stirred right into skillets, casseroles, pasta and other dishes. Now, you don’t have to stand at the stove for 10-15 minutes making a cream-based sauce. Instead, you can easily use one of the new PHILADELPHIA Cooking Cremes!

We recently made a delicious Baked Penne with Italian Sausage using the new Italian Cheese & Herb Creme that was to.die.for. The Creme is mixed with fresh veggies and spaghettie sauce, which comes together into a lovely tomato cream sauce within a few minutes. So easy, so quick, and so delicious! Check out the recipe below…

Baked Penne with Italian Sausage


  • ½ lb. extra-lean ground beef or Italian sausage
  • ½ cup each chopped onions and green peppers
  • 1 jar (24 oz.) spaghetti sauce (or I use my own homemade)
  • 1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme, divided
  • 1 cup KRAFT Shredded Mozzarella Cheese, divided
  • 3 cups cooked penne pasta


Heat oven to 350°F.
Brown meat with vegetables in large nonstick skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella: cook and stir 2 to 3 min. or until mozzarella is melted.

Add pasta; mix lightly. Spoon into 2-qt. casserole; top with remaining cooking creme and mozzarella.

Cover.Bake 20 min. or until heated through, uncovering after 15 min. You want the cheese to be bubbly and golden.

I like to serve it with a sprinkling of fresh herbs and a side salad. Delish!

The Baked Penne with Italian Sausage was a huge hit in our house…check out the kiddo and hubby in the video raving about their yummy dinner!

PHILADELPHIA Cooking Creme is available at grocery stores across the country and comes in the following varieties:

· NEW Savory Lemon & Herb
· NEW Creamy Pesto
· NEW Reduced Fat Italian Cheese & Herb
· NEW Reduced Fat Savory Garlic
· Tomato & Basil
· Italian Cheese & Herb
· Savory Garlic
· Santa Fe Blend
· Original

Thank you again to Kraft Foods for sponsoring this blog post. I was selected as one of 20 bloggers by Technorati Media and Clever Girls Collective to participate in the Kraft Foods PHILADELPHIA Cooking Creme signature recipes campaign. While I have been compensated for my time and received the product, my opinions and experiences are my own.

Chicken & Sausage Gumbo Recipe

It seems that at least two or three times per week this Fall and Winter, there’s been a big ole’ pot of soup or stew bubbling away on the stove. One of our favorites is a spin on chicken and sausage gumbo recipe that I got from Martha Stewart. It is so hearty and full of flavor–you just want to eat bowl after bowl! The good things is that it utilizes a rotisserie chicken from the grocery store, which saves on time and makes this an easy dish to make even on a weeknight. I did tweak this recipe quite a bit by sauteing the sausage, adding twice the amount of chicken stock, replacing the okra with green beans, and a few other changes to the cooking process. The recipe below makes a huge batch–enough for two nights of dinners, which is perfect because this is definitely one of those soups that taste even better the second day. Adapted recipe provided below–hope you enjoy! 



Chicken & Sausage Gumbo


3 tablespoons vegetable oil
1/3 cup all-purpose flour
1 red bell pepper (ribs and seeds removed), chopped
1 green bell pepper (ribs and seeds removed), chopped
1 large white onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 lb. green beans, cut into 1 pieces
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
8 cups chicken stock


Prep your ingredients…



In a 5-quart Dutch oven or heavy-bottomed pot, saute the andouille sausage until some of the fat has rendered down and the sausage is golden brown. Remove from the pot and set aside.



Add the vegetables to pot and saute for about 5-6 minutes. Remove from pot and set aside with sausage.



Add the oil and heat over medium heat. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in the vegetables and oregano; season with salt and pepper. Cook, stirring occasionally, for 5 minutes.




Stir in the vegetables and oregano; season with salt and pepper. Cook, stirring occasionally, for 5 minutes.



Add 8 cups chicken stock; stir in sausage and chicken. Bring to a boil and then turn heat down to low and allow to simmer until vegetables are tender, 5 to 10 minutes. Season with salt and pepper; if needed. Serve with thick wedges of cornbread.


Holiday Breakfast or Brunch Idea: Emeril Lagasse’s Breakfast Casserole (Recipe)

We host a Christmas brunch for mine and Mike’s family every year on the weekend before Christmas. This year’s was actually this past Saturday. I always look for easy, but elegant dishes to cook. Casseroles and stratas that can be put together the night before and then popped into the oven on the morning of brunch. Pair that with some fresh fruit, oven baked bacon, pumpkin buttermilk biscuits (made the evening before but baked the morning of brunch), orange juice and coffee and you have a stress free brunch. A brunch in which YOU the host can actually relax and enjoy yourself. This year we made a Rosemary Strata and Emeril Lagasse’s Breakfast Casserole with Broccoli, Ham Cheese.

I’ve already shared the Rosemary and Cheese Strata recipe with you before so today I want to share Emeril Lagasse’s Breakfast Casserole, which is now our new favorite. Everyone raved. Really. My 18 year old nephew went back for seconds and came back disappointed because in his words “it was cleaned out” LOL.

Serves 6-8

Nonstick cooking spray
1 1/4 teaspoons salt, plus more to season
6 cups broccoli florets (from about 2 pounds broccoli heads)
1 tablespoon olive oil
1 1⁄2 cups finely chopped onions
1 1/4 cups (about 8 ounces) finely chopped ham
3 cups shredded Cheddar cheese
8 cups cubed crusty bread such as French or Italian (1-inch cubes)
8 large eggs, lightly beaten
3 cups half-and-half
2 tablespoons minced fresh chives or scallions (white and tender green parts)
1 1/4 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
3/4 cup grated Parmesan cheese

First, the prep work:

To assemble the casserole:
Spray a 9-by-13-inch baking dish with nonstick spray. Fill a large pot three-fourths full of water and bring to a boil over high heat. Meanwhile, prepare an ice bath.Season the water with salt, add the broccoli florets, and blanch until bright green and barely tender, about 1 minute.Using a skimmer, transfer the broccoli to the ice bath to halt the cooking. When the broccoli is fully chilled, drain well, pat dry with paper towels, and set aside.

In a small saute pan, heat the olive oil over medium-high heat. Add the onions and a couple of pinches of salt and cook, stirring occasionally, until the onions are soft, about 4 minutes. Remove from the heat and set aside to cool.

In a large bowl, combine the broccoli, cooled onions, ham, Cheddar cheese, and bread cubes. Toss gently to combine, then transfer to the prepared baking dish, spreading the mixture in an even layer.

Using the same bowl, whisk together the eggs, half-and-half, chives, 1 1/4 teaspoons salt, paprika, and cayenne pepper until thoroughly mixed. Pour over the broccoli mixture.

Cover with plastic wrap and store in the refrigerator for atleast 4 hours or up to overnight. About 30 minutes before baking, remove the casserole from the refrigerator and allow to come to room temperature.

To bake the casserole:
Preheat the oven to 375 degrees F. Remove the plastic wrap from the baking dish and cover the dish with aluminum foil. Place in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top. Return the casserole, uncovered, to the oven and continue baking until the top is golden brown and puffed and the casserole is cooked through when tested with a knife, about 15 minutes longer.

Transfer the casserole to a rack and let rest for 10 to 15 minutes before serving. Cut into squares to serve.
Recipe compliments of Emeril Lagasse.

Emeril Lagasse’s Breakfast Casserole with Broccoli, Ham Cheese recipe actually comes from an awesome new cookbook called, The Macy’s Culinary Council Thanksgiving and Holiday Cookbook.

The cookbook features recipes from Macy’s Culinary Council chefs, which include Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Emeril Lagasse, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai, Wolfgang Puck and Takashi Yagihashi. The best of the best.

The cookbook is brimming with beautiful glossy photos and over 80 holiday recipes. You’ll find everything from classic Thanksgiving dishes to Hanukkah recipes to holiday cookies to a New Year’s Eve party. It is a lovely cookbook that deserves a spot in every home cook’s kitchen and would make a wonderful gift this holiday season. Click HERE for more information about cookbook and to purchase.

The featured product{s} in this post were provided to me free of charge by the manufacturer or pr company representing the company and I was compensated for the time and materials used to make the recipe. All opinions expressed are mine. Please refer to this site’s Terms of Use for more information.

Comfort and Warmth in a Bowl: Homemade Chicken and Dumplings (Recipe)

There’s nothing quite as comforting as a bowl of hot soup on a cold winter night. One of our favorites and a classic is chicken and dumplings.

If you plan ahead, it can actually be quite easy to make chicken and dumplings by using the left over roast chicken from the previous night’s dinner. If you don’t have leftover chicken, then get a whole cut up chicken (or cut it yourself), brown the leg, thigh, and breast pieces, and then poach in water for about 30 minutes or until cooked through .Once it’s done, remove the skin, take the chicken off the bone and it’s ready for your stew. We usually do the latter though and buy an entire chicken just for the dumplings. I’ll brown and poach the chicken the night before and I’ll use the rest of the chicken pieces to make a homemade stock. Of course you can also use a low sodium store bought chicken stock as well. The real key to chicken and dumplings though are the dumplings. If you over mix the dumpling dough, you will have dumplings that are dense rather than soft, pillowy dumplings that melt in your mouth. The recipe below uses sifted cake flour so it really helps to lighten the dumplings. Try it and let me know what you think!

Chicken and Dumplings


  • 1.5 pounds diced chicken leg, thigh and breast parts,  (roasted or poached)
  • 2 teaspoons butter 
  • 1.5 quarts chicken stock, heated (homemade stock recipe)
  • 3 celery stalks, diced into 1/2-inch pieces
  • 4 carrots, diced into 1/2-inch pieces
  • 1 large onion, diced
  • 6 Tbsp all-purpose flour
  • 1 Tbsp fresh thyme
  • 1/4 cup dry sherry 
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper to taste


  • 2 cups cake flour 
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 Tbsp butter, melted
  • 3/4 cup milk
  • 3 Tbsp fresh parsley, minced
  • 1 Tbsp fresh Thyme


  1. Saute the onion, celery, carrot and thyme in the butter until soft and onions are translucent (about 10 minutes). Add the flour and stir for about 2 minutes until flour is absorbed. Add the sherry.
  2. While constantly stirring, add the hot stock one ladle at a time and stir for a few seconds until combined. Continue adding the stock one ladle at a time until all of the stock has been added in. 
  3. Add the chicken, bring to a simmer, and cover while you make the dumplings.
  4. Sift the cake flour, baking powder, and salt in a medium bowl. Add the fresh herbs. Add the melted butter and milk to the dry ingredients. Gently mix with a wooden spoon until mixture just comes together. The dough will be wet and it will be lumpy–it’s ok. You want the dough to just come together. Do not overmix or your dumplings will be dense!
  5. Add in the frozen peas, stir, and bring the stew back up to a simmer.
  6. Using a teaspoon, drop heaping mounds of the dumpling batter into the simmering stew. Cover and simmer until dumplings are cooked through, about 15-20 minutes. Do not open the pot until 15 minutes have passed or you will release the steam that is needed to cook the dumplings.

Best Sandwich. Ever. Chivitos al Pan (Recipe)

As you guys know, Mike and I hosted a football party recently. We or I should say…Mike…made some fabulous grilled wings, which I shared with you a couple of weeks ago. I still owe you a recipe though–Chivitos al Pan. So what are Chvitos al Pan exactly? Only the BEST sandwich. Ever. No, really. Even Anthony Bourdain thinks so. Chvitos are Uruguay’s national dish and I guess you could say it’s their version of a hamburger except instead of being made with ground beef; Chivitos are made with very thinly sliced beef (typically filet mignon). You can have your sandwich topped with mozarella cheese, lettuce, tomato, and mayo or you can load it up with the classic toppings like hardboiled (or fried) eggs, olives, roasted peppers, sauteed onions, ham, and bacon. Loaded with all the fixings is the way that I like it!

The reason that Chivitos al Pan are great party food–especially if you’re tailgating is that they grill up in a few minutes and everything else is just prep work you can do before the party. We served them with a side of Bush’s Onion Baked Beans and fries. Super easy!

Before the big day…

  • Hardboil the eggs, peel, and slice them.
  • Fry the bacon.
  • Sautee the onions
  • Slice the roasted peppers
  • Roughly chop green olives
  • Wash lettuce
  • Wash and thinly slice tomatoes

    Chivito al Pan

    Thinly sliced steak (about a 1/4 inch; preferrably filet mignon or other good, tender cut)
    Sliced mozzarella
    Crusty sandwich rolls
    Mayonnaise (full fat…no light stuff here!)
    Salt and pepper

    Pre-heat the grill on medium-high heat. Season each steak with salt and pepper on both sides. Cook the steak on the grill for 2-3 minutes per side. Top each steak with a small pat of butter and then top with a slice of ham or bacon and a slice of mozarella cheese. Cook until the mozzarella is melted.

    Liberally (yes, liberally) spread each sandwich roll with mayonnaise. Top each roll with the steak, lettuce, tomato, and the premade toppings of your choice. I like to set everything out so guests can put on their own toppings.

    Serve with an easy and delicious side dish like Bush’s Onion Baked Beans and you have a meal in minutes!

    This is part of a series of posts compensated by Bush Brothers & Company. However, all opinions expressed in this article are my own and not influenced in any way by anyone. Please refer to this site’s Terms of Use for more information.

    Easy & Delicious Tailgating Menu Idea: Grilled Gameday Buffalo Wings (Recipe)

    A couple of weekends ago, we hosted a Falcon’s football party. Mike’s parent’s, my parents, my brothers–everyone came over. We had a great time spending time together, watching the game, and of course–eating!


    The Falcons played the Packers. Unfortunately, the Falcons lost. The good news is that while our hearts were sad, our bellies were very, very happy! The menu consisted of Grilled Gameday Buffalo Wings with celery and Bush’s Maple Cured Bacon Baked Beans and Chivitos al Pan with Bush’s Onion Baked Beans.

    I will be sharing the recipe for the Grilled Gameday Buffalo Wings and homemade Blue Cheese Dressing today, but make sure to check back next week for the Chivitos al Pan recipe. The cool thing about today’s recipe is that it is super easy to make and the entire meal can be made on the grill. This makes it a perfect tailgating meal!

    Grilled Gameday Buffalo Wings
    3 tablespoons olive oil
    3 cloves garlic, minced
    2 teaspoons chili powder
    1 teaspoon garlic powder
    1/4 cup {or as much as you prefer} of Hot Wing Sauce
    salt and ground black pepper to taste
    10 chicken wings

    Wash chicken wings in cold water and pat dry. It is important that the wings are dry. Combine the olive oil, garlic, chili powder, garlic powder, salt, and pepper in a bowl and mix to combine. Put the marinade and chicken wings in a large, zip top bag, seal and shake to coat. Marinade over night or at least 30 minutes before grilling.

    When the wings are done marinading, preheat the grill on medium heat. Place the chicken wings on the grill cross-wise so they don’t fall through the grates. Grill, turning every couple of minutes, for about 15 minutes or until the chicken is cooked through and the wings are crispy.

    While the chicken wings are cooking, heat up Bush’s Maple Cured Bacon Baked Beans in a pot on your grill’s sideburner or use the grill itself. Since the beans only have to be heated up, it is a real time and sanity saver! You can focus on the grill, the game, and your guests and NOT have to worry about making another dish. The best part? Bush’s Baked Beans are delicious! I honestly don’t know of anyone who doesn’t love them!

    Once your yummy beans are heated up and the chicken is cooked through, remove the chicken wings from the grill and place in a large bowl. Add the hot wing sauce and toss to coat. I like them lightly coated–about 1/4 cup, but how much is up to you. Of course, you have to serve celery and blue cheese dressing with wings and I have the BEST blue cheese dressing recipe EVER. It’s so good, that I have seen people eat it with a spoon LOL.


    Homemade Blue Cheese Dressing

    ¾ Cup Sour cream
    ½ tsp mustard
    ½ tsp pepper
    ½ tsp salt
    1/3 tsp garlic
    1 tbsp Worcestershire sauce
    1 1/3 cup Mayo
    4oz Blue Cheese Crumbles

    Blend all ingredients except mayo & blue cheese in a bowl with a handheld mixer for 2 minutes on low speed. Add mayo and blend for another 30 sec on low speed. Then add blue cheese and mix for 2 – 4 minutes on low or med depending on how chunky you want the dressing.

    Enjoy and go Falcons!

    This is part of a series of posts compensated by Bush Brothers & Company. However, all opinions expressed in this article are my own and not influenced in any way by anyone. Please refer to this site’s Terms of Use for more information.

    Easy Everyday Dinner: Pork Tenderloin Stuffed with Spinach & Prosciutto (Recipe)

    Earlier this week, I shared with you guys the amazing pork deals that Costco is running in honor of National Pork Month. They will be offering FOUR WEEKS of deals so make sure to visit Costco this month! I also promised to share one of our favorite recipes so here it is–Pork Tenderloin Stuffed with Spinach & Prosciutto. This is such a delicious dish–everyone that has tried it–loves it. It’s actually quite elegant–perfect for a dinner party, the holidays, or a special occasion. I have a secret though. This dish takes about 15 minutes of prep and 15 minutes in the oven. It is super quick and easy to make, which is why it is also an ideal everyday dinner too!

    2 teaspoons dried sage
    2 teaspoons minced garlic
    1 teaspoon fresh rosemary, finely chopped
    1 teaspoon kosher salt
    1 teaspoon freshly ground pepper
    2 pork tenderloins
    6 thin slices Prosciutto ham
    1.5 cups freshly grated Parmigiano-Reggiano cheese
    1-1.5 cups fresh spinach leaves (not frozen)
    3 teaspoons olive oil

    Preheat oven to 425°F.
    Mix the sage, garlic, rosemary, salt and pepper together in a small bowl.
    Butterflying the tenderloin: Place the tenderloin on the cutting board. Hold your knife parallel with the cutting board and cut into the loin long ways about a third of the way up from the bottom. Cut until you have about a ¼ to ½ inch left. Rotate the loin 180 degrees and cut the same way again except cut about a third of the way down from the top, again leaving ¼ to ½ inch left. The idea is to make the loin unfold into thirds so it lays out flat (almost like a rectangle). Press the loin out softly with the palm of your hand until it’s about ½ thick.

    Cover each tenderloin with three of the ham slices, then spread 3/4 cup Parmigiano-Reggiano over the ham, and then add the spinach leaves–leaving a 1-inch border. Starting with a long side, roll up each tenderloin and then tie the roasts every couple of inches with kitchen twine.

    Lightly rub the roasts all over with 1.5 teaspoon of oil and then rub with the herb mixture. Heat the remaining 1.5 teaspoons oil in a large, heavy bottomed ovenproof skillet over medium-high heat. Add the roasts to the pan and sear on all sides–3 to 5 minutes total.

    Transfer the pan to the oven and roast until the internal temperature reaches 145°F, 15 to 20 minutes. I use an oven proof thermometer that beeps when it’s done.

    Transfer to a cutting board and cover with aluminum foil and allow to let rest for 5 minutes (do NOT skip this step!). To serve, remove the string and cut the pork into 1-inch-thick slices.

    For even more ideas, make sure to check out Costco’s “In The Warehouse”, which provides flavorful recipes and tips for preparing each week’s featured cut of pork. And, visit PorkBeInspired.com for information about pork, the different cuts, and recipes.

    This giveaway is closed. Congratulations to the winner, JC!

    Disclosure: This post is part of a compensated campaign with Costco and The Motherhood. Costco provided a complimentary 1 year membership and stipend. All opinions expressed in this article are my own and not influenced in any way by anyone. Please refer to this site’s Terms of Use for more information.

    Save Money & Skip the Take Out! Make Your Own Homemade Chicken Lo Mein {Recipe}


    We love Chinese food–especially Mike–he would eat it every day if he could. Take out gets expensive though and honestly–it’s not that healthy. So, while take out is convenient and there is a time for that–for the most part–I prefer to make our own. This Chicken Lo Mein is truly delicious and tastes authentic. It’s also an easy recipe to change to suit your own tastes. Use thinly sliced flank steak instead of chicken for Beef Lo Mein. Change up the veggies–use broccoli, bok choy, or any veggie you prefer. If you like a little heat–add a pinch of red pepper flakes.


    * 1 tablespoon cornstarch
    * 1 teaspoon ground ginger
    * 1/4 cup soy sauce
    * 2 tablespoons chicken broth
    * 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
    * 1 teaspoon reduced-sodium chicken bouillon granules
    * 1/2 cup hot water
    * 6 ounces uncooked Asian noodles or linguine
    * 1/2 pound medium fresh mushrooms, sliced
    * 1/4 pound fresh snow peas
    * 1 large sweet red pepper, julienned
    * 1/2 cup carrots, julienned
    * 3 green onions, cut into 2 inch pieces
    * 2 tablespoons canola oil, divided
    * 2 teaspoons sesame seed oil


    1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in 1/2 cup hot water; set aside. Cook noodles according to package directions.
    2. In a large wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender.


    Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink.


    Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.



    For more recipe ideas visit Beauty and Bedlam, A Beautiful Mess, and 5 Dollar Dinners!

    Hearty & Healthy: Portobello Mushroom Pizzas {Recipe}

    These Portobello Mushroom Pizzas are seriously to die for. So hearty and delicious. Not to mention that they are healthy and so easy to make!

    2 portobello mushrooms, stem removed, wiped clean with a damp paper towel
    1/4 cup extra virgin olive oil
    1 clove of garlic
    1/4 tsp Italian seasonings {basil, oregano, etc–whatever you have on hand}
    2-3 tablespoons tomato sauce
    4 tablespoons shredded mozzarella cheese
    Salt and pepper to taste

    Heat oven to 425 F. Mince garlic and combine with olive oil, salt, pepper, and Italian seasonings in a small bowl. Brush mushrooms on both sides with olive oil mixture and place on an aluminum foil-lined baking sheet. Bake 30 minutes, or until fork tender, turning once halfway through cooking time. Increase heat to broil.Top concave side of mushroom with tomato sauce, pepperoni, and cheese. Place under broiler for a couple of minutes or until cheese melts. Sprinkle with a bit of Italian seasoning and serve. Goes great with a nice salad!

    Make Something Monday: Apple Meatloaf & Coucous

    This is one of our favorite meals at my house. The meatloaf is seriously the best ever! I know the ingredients seem weird-that’s what I thought too, but try it and you will love it. The couscous is wonderful and healthy, but it tastes like comfort food. Also, both recipes are a great way to sneak good stuff into your kids.

    Apple Meatloaf

    2 1/2 lbs. lean ground beef
    1 1/2 c. packaged stuffing mix
    2 c. finely chopped Paula Red apples
    3 eggs
    2 t. salt
    2 T. prepared mustard
    1 large onion, minced
    3 T. prepared horseradish
    3/4 c. ketchup

    In a large bowl, combine all ingredients, mixing well. Pack into a greased 8×5×3 inch loaf pan. Bake at 350° for 1 and 1/4 hours.

    Couscous with Cauliflower and Carrots


    5 carrots, peeled and chopped
    1 head cauliflower (or 1 bag frozen florets)
    1 pkg Near East Parmesan couscous
    chicken broth
    salt to taste

    1. Put cauliflower and carrots in a large pot with water and bring to a boil until vegetables are fork tender. Drain. Lightly mash cauliflower and carrots and set aside.
    2. Cook couscous according to package directions BUT replace the water with the chicken broth.
    3. Combine couscous and vegetables and stir to combine.Season with salt according to your taste.

    Make Something Monday

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