Confetti Meatloaf

 This recipe came from our July meal prep workshop.  I fixed it as a meal rather than putting it in the freezer for later.  It was different but hubby preferred my stand by meatloaf.  I used 99% fat free ground turkey.  Hubby makes meatloaf sandwiches with the leftovers.

Ingredients:

1 1/2 lbs 85% lean ground beef

1 c  Corn, Black Bean Salsa, plus more for garnish

3/4 c crushed tortilla chips

1 large egg

 

Directions:

1. Preheat oven to 350 degrees F.  In large bowl, combine all ingredients.  Salt and pepper as desired.  
2. 
   Transfer to a greased 9x5-inch loaf pan. 
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 1 hour.  
4. 
   Remove from oven.  Let stand 10 minutes.  

Serve garnished with additional Corn, Black Bean Salsa, if desired.  

Makes 6 servings.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F.  Continue with step 2.

During the workshop we did it in this order:

• Fold the seam edges of the freezer bag over, place in a slop bowl.
• Put salsa in first.  
• Add egg, gently mix to break up egg.  
• Add meat, smoosh to mix up.  
• Add chips, mix.  
• Shape, squeeze air out to fit in pan.

 

July Meal Prep: Better than BLT Mac & Cheese

 The cheeseball mix is from our Spring/Summer 2025 catalog.  I still have a few in my inventory if you want to give this recipe a try.  This was delicious.  I went ahead and prepped this for eating and froze the leftovers.  However, you can also make this ahead and freeze to bake later.

As you can tell from my photo, I used turkey bacon rather than regular bacon.  I also used lower fat cream cheese and shredded cheese.  We also use almond milk and gluten free noodles.  And the butter is unsalted.

Ingredients:

12 oz elbow macaroni

1 lb bacon slices, chopped

1 (8 oz) pkg cream cheese

1 packet Better Than BLT Cheese Ball Mix

2 c 2% milk

2 c shredded mild cheddar cheese, divided

1 c plain panko bread crumbs

2 tbsp butter, melted

Directions:

1.  Preheat oven to 375 degrees F.  Prepare pasta according to package directions until al dente; drain.  Add drained pasta to a greased 13x9-inch baking dish (or aluminum pan); set aside.

2.  Meanwhile, in a large skillet over medium-high heat, saute bacon until crispy; remove to clean paper towels to drain.  Add to pasta. (toss to distribute).

  

3.  In a large microwave-safe bowl, microwave cream cheese on HIGH for 45-60 seconds.  Whisk until smooth.  Whisk in Better Than BLT Cheese Ball Mix; then whisk in milk.  Microwave, whisking occasionally, 2-3 minutes or until hot.

 

4.  Sprinkle 1 cup cheddar cheese over pasta.  Add cheese sauce; toss until well combined.  Sprinkle with remaining 1 cup cheddar cheese.

5.  In small bowl, combine bread crumbs and melted butter; toss to combine.  Sprinkle over pasta.  Bake until golden brown and bubbly, about 20-25 minutes.  Makes 6 servings.

Make Ahead & Freeze:  Prepare through step 5 (do not bake).  Allow to cool completely.  Cover with plastic wrap and then aluminum foil.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Bake as directed, adding 5-10 minutes to bake time.

Tip:  If you have the Pyrex brand glass bowls, there is a difference as to which can be used in an oven and which cannot.  PYREX (in all caps) can be used in the oven.  Pyrex (small letters) cannot go in the oven.

 

June Meal Prep: Pineapple Chipotle Pork Tenderloin

The grill sauce in this recipe is a seasonal item.  You can always substitute other grill sauces.  I baked the tenderloin in the oven along with potatoes and vegetables.  You notice, I didn't use a rack.  I saved the second tenderloin for a later meal.

Ingredients:

1 (1 1/2 lb) pork tenderloin

1 Tbsp Garlic Garlic Seasoning

3/4 c Pineapple Chipotle Grill Sauce, divided

 

Directions:

1.  Prepare grill to medium heat.  Season pork with Garlic Garlic Seasoning.

2.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 25 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of grilling.

3.  Remove from grill.  Cover with foil and let stand 5-10 minutes.  Slice and serve drizzled with remaining 1/2 cup Pineapple Chipotle Grill Sauce.

Makes 6 servings.

Bake Option:  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with aluminum foil.  Place a wire rack on pan.  Season pork with Garlic Garlic Seasoning and place on rack.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 30-35 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of baking.  Continue with step 3.

June Meal Prep: Teriyaki Bacon Chicken

 

Sorry I'm so far behind on my recipe blog entries.  You can grill this or cook on the stove top or bake it in the oven, depending on the time of year.  It is very simple to make.  I used low sodium chicken broth instead of the dry white wine.  Of course, you could substitute other meats like pork chops or steak.

Ingredients:

1 lb boneless skinless chicken breasts, cut into 4 pieces

 1/2 c Honey Teriyaki Sauce

1/4 c dry white wine

1 Tbsp Garlic Garlic Seasoning

8 bacon slices

toothpicks

 Directions:

1.  In a storage container or gallon freezer bag, combine the first 4 ingredients.  Seal well; toss to coat.

2.  Refrigerate 2 hours or up to overnight (or freezer for later).

3.  Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.  Wrap each chicken breast with 2 bacon slices securing with toothpicks.

4.  Place chicken on grill.  Grill, turning occasionally, until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bacon is desired doneness, about 12-15 minutes.  I baked in the oven at 350 degrees F.

Makes 4 servings

TIP:  spray your measuring cup with non-stick cooking spray before measuring the sauce.  It will slide out easily.  You can do this with honey as well.

June Meal Prep: Tasty Turkey Tenderloin

 Here's another freezer meal we did back in June.  I did the first part - not the make ahead and freeze.  Oh - I didn't season the meat.  It's perfect for this time of year as well.  

Here's what you need:

• 1/4 c Vidalia Onion Dressing, plus additional for serving if desired
• 3 Tbsp Smoky Bacon BBQ Sauce
• 2 Tbsp Dijon mustard
• 1 1/2 lbs turkey breast tenderloins, seasoned with salt & pepper

Here's what you need to do:

1. 
   In storage container or gallon freezer bag, combine first 3 ingredients.   Add turkey.  Seal well and toss to coat.  Refrigerate 2 hours or up to overnight.
2. Preheat oven to 350 degrees F.  Remove turkey from marinade; discard marinade.  Place on a greased foil-lined rimmed baking sheet.
3. 
   Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 1 hour.
4. Remove from oven.  Let stand 5 minutes.  Slice.  serve drizzled with additional Vidalia Onion Dressing, if desired.

Make Ahead & Freeze:

• Prepare step 1.  Seal well, label and freeze.
• Thaw completely.
• Continue with step 2.

Grill Option:

• Prepare step 1.  
• Prepare grill to medium heat.  Remove turkey from marinade; discard marinade.  Place turkey on grill.
• Grill , turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 30-40 minutes.

Makes 6 servings

June Meal Prep: Hibachi-Style Bayou Chicken Fried Rice

 

I fell behind on posting the various meal preparations we've done over the Summer.  So, here's the first one.  This was fantastic.  I made it in a skillet then froze the leftovers.   I didn't do any substitutions but did not use the green onions.  I still have our avocado oil so I used it instead of the vegetable oil.

Ingredients:

• 3 Tbsp vegetable oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 4 c assorted veggies of choice (carrots, peppers, broccoli, zucchini, mushrooms, peas, etc)
• 4 c cold cooked long-grain white rice
• 1/2 c Bayou Bourbon Glaze
• 
  3 green onions, sliced

Directions:

1.  In large skillet, heat 2 tablespoons oil over medium-high heat.

2.  Add chicken; stir fry 1-2 minutes.  Add veggies of choice; salt and pepper as desired.  Stir fry 2-3 minutes.

3.  Add rice and remaining 1 tablespoon oil.  Sir fry 1-2 minutes.  Add Bayou Bourbon Glaze and green onions; continue stir-frying until well coated and heated through.  Remove from heat.

Makes 6 servings

if desired, serve topped with a fried egg, if desired.

Tip:  Using cold or leftover rice is the key to great fried rice.  If you don't have leftover rice, spread cooked rice onto a baking sheet and place in a freezer until completely cooled.

April Meal Prep: TS Signature Sliders

 

Who doesn't like burgers?  Instead of making sliders, I made regular burger patties.  Use your favorite burger toppings - I prefer cheddar cheese rather than pepper jack.  We're not fond of onions (even red onions!).  Of course, we used ground turkey rather than beef.  I actually fixed it as a patty rather than as a sandwich.  That's the beauty of our meals - you can change it up to meet your family's tastes and diet.

Ingredients:

• 1 Tbsp olive oil
• 3/4 c chopped red onion
• 2 Tbsp TS Signature Seasoning & BBQ Rub, divided
• 9 pepper jack cheese slices
• 1 1/2 lbs 85% lean ground beef
• 3/4 c mayonnaise
• 
  12 slider buns, toasted

Directions:

• In medium bowl, combine ground beef and 1 1/2 tablespoons TS Signature Seasoning & BBQ Rub.  Form into 12 (2 oz) patties.  Wrap with parchment paper (I used waxed paper).  Place in gallon freezer bag.  Squeeze all air out then seal. Freeze.
  
• In medium skillet, heat oil over medium-high heat.  Add onions; sauté 2-3 minutes.  Reduce heat to medium; stir in 1 1/2 teaspoons TS Signature Seasoning & BBQ Rub.  Continue sauteing until nicely caramelized, adding a little water as needed to keep from burning, about 8-10 minutes.  Remove from heat; transfer to a medium bowl.  Set aside to cool slightly. 
  
• Prepare grill to medium heat.  (I cooked on stove top).  Place thawed patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 5-6 minutes.  Top each slider with cheese the last 1 minute of grilling.
• 
  Add mayonnaise to bowl with cooled onions.  Stir to combine well.  Spread on toasted buns.  Top with sliders.

April Meal Prep: TS Signature Pork Chops

 

This is a basic meal - you can grill on the BBQ or you can panfry or you can broil.  We used our broiling pan in the toaster oven since there's just the two of us.  The remaining chops have been placed in the freezer for future meals.  Of course, you can substitute chicken or beef sirloin steaks for the pork.

Ingredients:

• 6 boneless pork loin chops
• 2 Tbsp TS Signature Seasoning & BBQ Rub

Directions:

• Prepare grill to medium heat.  Rub chops with TS Signature Seasoning & BBQ Rub.
• 
  Place chops on grill.  Grill, turning once, until internal temperature reaches 150 degrees F on an instant-read food thermometer, about 10-12 minutes
• Remove from grill.  Let stand 10 minutes