Turkey Meatloaf with Pineapple Glaze

Oh my, we were in heaven eating this meatloaf!  What flavor!  This is NOT a crock-pot meal and yes, it was frozen ahead of time, but I think I would just rather make it and bake it the same day.  Not a quick fix as it requires at least one hour of baking time.  Oh, by the way, I did not use the red pepper.  This is the last recipe from the Practically Paleo Freezer Meal Workshop.

Ingredients:

2 lbs ground turkey or beef
1 Tbsp Onion Onion
1 tsp Garlic Garlic
2 Tbsp Rustic Herb Seasoning
1 small red pepper, finely chopped
2 eggs

Glaze Ingredients:

8 oz can crushed pineapple, undrained
1 Tbsp honey
2 Tbsp red wine vinegar
2 Tbsp soy sauce or coconut aminos
1/2 tsp Garlic Garlic
8 oz can tomato sauce

Assembly Instructions:  Combine and mix well first six ingredients in a gallon resealable freezer bag.  Combine all sauce ingredients and place in a quart resealable freezer bag.  Put both bags into another gallon resealable freezer bag; freeze.

Cooking Instructions:  Thaw completely.  Form turkey into meatloaf and place in baking pan; bake at 375 degrees for 60-75 minutes.  In the meantime, heat and simmer sauce for 10-15 minutes; pour half of the sauce over meatloaf after baking for 30 minutes (you may want to drain the fat off the meatloaf first), and serve extra sauce with finished meatloaf.  Makes about six servings.

We served it with mashed potatoes and green beans.

This is the last week you will be able to purchase the Practically Paleo Collection.  However, all the Tastefully Simple products used are in our standard collection and can be purchased at any time.  Just bring up my website, place your order (attach it to any open party), and wait up to 10 days for it to come.  

website:  www.tastefullysimple.com/web/mbelles1

I hope you enjoyed these recipes from our Practically Paleo collection.  Next up:  Recipes from our Sizzle Summer Collection.

Balsamic Roast Beef

Another meal we had this weekend that came from the Practically Paleo Freezer Meal Workshop.  Oh my, it was an aroma that filled the house.  Made me real hungry when I walked in the door after being at a Tastefully Simple training event all day.

This is another one that you can order the collection before March 7th or the individual products at any time from my website at www.tastefullysimple.com/web/mbelles1.

An idea would be to add potatoes & carrots to the crockpot to cook along with the roast.  We had mashed potatoes and carrot sticks.

Ingredients:

1 Tbsp Onion Onion
8 oz tomato sauce
1/2 tsp smoked paprika
1 tsp Garlic Garlic
1/2 cup balsamic vinegar
3 - 3 1/2 lb beef chuck roast
salt and pepper to taste, optional

Note:  in the photo you see a Tastefully Simple Product for the Smoked Paprika, it came from a prior season.  Starting Feb 27th, you will be able to order the balsamic vinegar from our TS EatWell line - Aged Balsamic Vinegar of Modena.   I used the Himalayan Sea Salt (available until March 7th) and a Green Tea Peppercorn from a prior season.

Assembly Instructions:  Combine first 5 ingredients in a gallon resealable freezer bag; add beef, freeze.

Cooking Instructions:  Thaw completely; place in slow cooker on low for 6-8 hours until beef is pull-apart tender or bake covered in a 325 degree oven for 3-4 hours, until beef is tender.  Makes about 6-8 servings.

Serving idea:  Shred the meat and serve over a bun or in a hoagie for a pulled-meat sandwich.

Grilled Ultimate Steak

Nearing the end of the meals from our Practically Paleo Workshop.  Wow, what delicious seasonings for the various meats.  This one is for steak - we used top sirloin as that has the least amount of fat.  However, you can use any meat choice you desire.

You can cook the steak to your desired doneness.  I prefer well done and my husband likes his with pink.

You could fix this and use it as the meat for fajitas or a stir fry.

Ingredients:

2 lbs flank, top round or top sirloin steak
1/2 cup oil
1 Tbsp soy sauce or coconut aminos
1 Tbsp lime juice
1-2 Tbsp Ultimate Steak Seasoning

Assembly Instructions:

Combine all ingredients in a gallon resealable freezer bag.  freeze.

Cooking Instructions:

Thaw completely.  Grill over medium heat or broil to desired doneness.  Thinly slice and serve over spinach salad or salad of your choice.  Makes about 6 servings.

You don't have to freeze this for future meals.  You can just prepare it for the evening meal then freeze the leftovers..

Tastefully Simple products can be ordered at my website:  www.tastefullysimple.com/web/mbelles1.  The Practically Paleo collection will be available until March 7th.  Individual product for this recipe is part of our standard line.

Herbed Garlic Salmon

This is another entree from our Practically Paleo Freezer Meal Workshop.  It is very delicious.  Even though the recipe says it makes 6 servings - for us it is 8 servings.

Here I have a baked potato seasoned with Bacon Bacon and Green Tea Peppercorn and the corn is also seasoned with the peppercorn.

This is not a crock-pot meal but is a quick meal (under 30 minutes).

Heads up:  We have the Balsamic Vinegar in our Spring/Summer 2015 TS Eatwell line.

Ingredients:


6 salmon fillets
1 tsp Garlic Garlic
1 Tbsp honey
1 Tbsp water
1/3 cup balsamic vinegar
4 tsp Dijon mustard
2 tsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to use when cooking)

Assembly Instructions:

Place fillets in a gallon resealable freezer bag.  Combine rest of ingredients, except oil, in a quart resealable freezer bag.  Place quart bag in the gallon bag; freeze.

Cooking Instructions:

Thaw completely.  Preheat oven to 425 degrees.  Grease baking pan with 1 Tbsp oil; place salmon in a pan; brush with some of the sauce, bake uncovered 12-15 minutes.  Brush with reserved sauce before serving.  Makes about 6 servings.

Mustard & Honey Dipped Meatballs

This recipe is from our Fall/Winter 2014 Practically Paleo Workshop.  I didn't make the Mustard & Honey Sauce.  I used tomato sauce with paste & mushrooms & various Tastefully Simple spices to make a spaghetti sauce to pour over the meatballs & gluten free spaghetti.  It was very good.  I used ground turkey instead of the ground beef and egg substitute for the egg.  Feel free to make any substitutions to meet your dietary needs.



Ingredients:

2 lb ground lean beef
1 large egg
2 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
1 tsp Ultimate Steak Seasoning
1 Tbsp oil (to be used when cooking)

Assembly Instructions:

Combine first 5 ingredients in a gallon resealable freezer bag; mix well. Freeze.  You can shape these into meatballs before freezing or shape into meatballs later.  I did it later.

Cooking Instructions:

Thaw completely.  Form 12-18 meatballs (I used a melon ball and actually made about 30 meatballs) and pan fry in oil until no longer pink or bake at 350 degrees for 45 minutes or until no longer pink.  I actually did a combination - pan fried to brown then baked in oven till no longer pink.  Combine sauce ingredients and pour over meatballs.  Makes about 6-8 servings.

Mustard Honey Sauce:
4 Tbsp yellow mustard
4 Tbsp honey

Honey Mustard Chicken Thighs

Moist, tender chicken breasts (yes, the title said thighs but we don't care for dark meat so substituted boneless, skinless chicken breasts).  Great flavor.  I served it with brown rice & broccoli.  You can serve it with any vegetable or starch.

This meal came from our Practically Paleo Freezer Meal Workshop.



Ingredients:


8-12 boneless, skinless chicken thighs (or 6 breasts)
1/2 cup Dijon mustard
1/2 cup honey
1 Tbsp Onion Onion
1 Tbsp Rustic Herb Seasoning
Salt & Pepper to taste, optional

Assembly Instructions:  Combine all ingredients in a gallon resealable freezer bag.

Cooking Instructions:  Thaw completely.  Preheat oven to 375 degrees.  Place in greased 9x13 baking pan; bake 50 minutes or until chicken reaches 165 degrees.  Makes about 6 servings.

Optional:  Cook on low 5-6 hours or until tender in your crockpot.

Irish Stout Stroganoff

This recipe came from our November Virtual National Freezer meal workshop.  It was a delicious meal.  However, I believe I would use ground turkey instead of the stew meat.  The stew meat seemed a little tough.  Missing from the picture of the ingredients is the Irish Stout Slow Cooker Sauce.  Substitutions I did were fat free sour cream and low sodium cream of mushroom soup.

Ingredients:

1/2 jar Irish Stout Slow Cooker Sauce 

1 cup sour cream

1 can (10.75 oz) cream of mushroom soup

1 Tbsp Onion Onion

1 Tbsp Garlic Garlic 

1 lb ground beef or turkey or cubed beef

1 (4.5 oz) sliced mushrooms

Assembly Instructions:

Mix first 5 ingredients in a gallon size freezer bag.  Add meat.  Smoosch.  then add mushrooms.  Gently smoosch and seal.

Cooking instructions:

Place in slow cooker for 4-5 hours.  Stir occasionally, serve over hot noodles, rice or quinoa.

Imitation Bacon Bacon

Tastefully Simple has lots of products in their standard line as well as the seasonal.  Bacon Bacon is another one of those staple products that is in my cupboard and is my featured product of the month.

I use it in place of imitation bacon bits or real bacon bits.  What does that mean?  Less items in my spice cupboard or stored in the refrigerator!

INGREDIENTS: Imitation bacon bits (textured vegetable protein [soy flour, caramel color, red 3], salt, partially hydrogenated soybean oil, natural flavor, hydrolyzed corn, soy and wheat protein), minced onion, salt, natural flavor.

Nutrition Facts:  Serv Size: 1 Tbsp (7g), Servings: about 17, Amount Per Serving: Calories 25, Fat Cal 5, Total Fat 0.5g (1% DV), Sodium 220mg (9% DV), Total Carb 4g (1% DV), Fiber 1g (4% DV), Sugars 2g, Protein 2g. Not a significant source of sat fat, trans fat, cholest, vitamin A, vitamin C, calcium or iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.

One capful is approximately 2 Tablespoons.  I use it every weekday in my morning omelette.  I also use it on my baked potatoes as a topping and on top of homemade corn bread.

Recipes for using this product can be found at Tastefully Simple's web page (through my website).  Here are some ideas from prior freezer meal workshops:

• Bacon Bacon dip (on container)
• Bayou Bourbon & Bacon Meatloaf
• Simple Tator Tot Hotdish
• Bacon Onion Ranch Potato Salad
• Slow-Cooked Onion Bacon Sloppy Joes
• Bayou Mushroom Swiss Burgers

You can purchase this product for $8.99 plus shipping and applicable sales tax (in Washington State, it is non-taxable) at my website.  All major credit cards are accepted.

Enjoy!

Bacon Wrapped Pork Chops

Our dinner tonight was another freezer meal from the Practically Paleo workshop.  Oh my, was it delicious.

Just imagine, the aroma of Dijon mustard and pineapple baking in your oven.





Ingredients:

6 boneless pork chops
1-2 Tbsp Garlic Pepper Seasoning
12 slices bacon (I used Turkey bacon)
20 oz can chunk pineapple, drained and reserving juice
3 Tbsp Dijon mustard


Assembly Instructions:

Rub seasoning on both sides of chops.  Wrap each chop with 2 slices bacon.  Place into gallon freezer bag.  Add the pineapple.  Squeeze out air & seal.

In a quart freezer bag combine the mustard and pineapple juice.  Mix and squeeze out air.  Seal.

Place both bags inside another gallon freezer bag.  Label with name & date.


Cooking Instructions:

Thaw completely.  Preheat oven to 375 degrees.  Place chops in baking pan, bake 35-40 minutes uncovered.  Remove and brush chops with mustard and pineapple juice mixture (I just poured it over the top) and bake an additional 15-25 minutes until chops are pull-apart tender.  Makes 6 servings.

If your family doesn't like pork chops, you can use chicken breasts.

You can order products from my website at www.tastefullysimple.com/web/mbelles1.  Just add to any open party.

Enjoy!

Slow Cookin' Ribs

We just had this for dinner tonight and boy was it delicious!  Cooked all afternoon in a crock-pot.  The aroma drove my husband crazy.

The recipe came from our November National Virtual Freezer Meal Workshop.





Ingredients:

2-3 lbs ribs (pork or beef)
1 1/2 cups BBQ sauce
1/2 cup brown sugar
1 Tbsp Worcestershire Sauce
2 Tbsp Onion Onion
2 Tbsp Garlic Garlic
1 tsp Himalayan Sea Salt

Mix everything except the ribs in a gallon freezer bag.  Add ribs.  Smoosch and seal.

When ready to eat, thaw and place in crock-pot on low 6-7 hours.  If Frozen, cook on low 7-8 hours.