September 09, 2006

Comfort Food

When all you want are meat and potatoes.

comfort food

Creamy Smashed Potatoes
Prep time: 5-10 minutes
Cook time: 25 minutes
Makes: 6 servings, 1/2 cup each

1 pound red potatoes, cut in chunks
1 cup cauliflower, florets cut into bite sized pieces
1/4 cup sour cream
1 cup sharp cheddar cheese

Place chunks of potatoes and cauliflower florets in a saucepan and add water to cover. Bring water to a boil and reduce heat and cook for an additional 20 minutes, or until vegetables are tender. Drain and return to pan.

Add sour cream and mash until vegetable mixture is light and fluffy. Mix in cheese. Serve while warm.

Quaker's Prize Winning Meatloaf
Prep time: 5-10 minutes
Cook time: 1 hour, 5 minutes
Makes: 8 servings

1 1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker oats
1 egg or 2 egg whites, slightly beaten
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
optional mix ins:
1/2 cup frozen (thawed) or canned (drained) corn
1/2 cup chopped green/red bell pepper
1 2.5 ounce jar sliced mushrooms, drained

Combine all ingredients in a large bowl and mix lightly but thoroughly. Press mix into an 8x4" loaf pan. Bake at 350° for 1 hour or until meatloaf is to medium doneness (meat thermometer reads 160°F) and center is no longer pink. Let loaf stand five minutes and drain off any juices before slicing. Top with shredded cheese, salsa or prepared spaghetti/pizza/barbecue sauce.

For the potatoes: use light sour cream and 2% milk shredded cheese for a reduced calorie dish but without sacrificing the flavor.

For the meatloaf: using frozen corn and canned mushrooms helps cut back on the moisture content and reduces additional prep work. If you'd rather use whole vegetables, add in a bit more of the quaker oats to counter the moisture.

Time management: to serve both dishes warm, start the potatoe dish half an hour into cooking the meatloaf.

Dessert: Chocolate Royale Cheesecake

Posted by Annie at September 9, 2006 10:52 PM