Meatloaf

I'm not a huge fan of meatloaf. But, I got this recipe from my aunt Jan and it's actually very good. This recipe makes three loaves, so make one for dinner and cook and freeze the other two!

Meatloaf
2 pounds of ground beef
1 cup chopped onion*
2 cups shredded cheddar
2 eggs, beaten
1 tsp salt
1-1/2 cups milk
1 cup oats

Sauce
3/4 cup ketsup
1/2 cup brown sugar
1-1/2 tsp mustard

1. Mix ground beef and next 6 ingredients. *I saute the onions before adding them because I'm not a big fan of crunchy onions. You could also save time by using minced onion flakes. Shape into three loaves and place on a baking sheet with sides.
2. Mix ketsup, brown sugar and mustard. Spread over loaves. Bake at 350 degrees for 40 minutes.

Hearty Burritos

I still haven't been to the store OR made a meal plan for this week. I have some frozen cooked chicken in the freezer, so I think I'll make chicken burritos and black bean and corn salsa. The burrito recipe calls for ground beef, but I'm going to try it with chicken instead.

Hearty Burritos
1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1 cup cooked rice
2 tsp chili powder
1/2 tsp salt
2 cups (8 oz) shredded cheese
8 flour tortillias (10 inches)
sour cream, chopped tomatoes, guacamole, additional shredded cheese and salsa, optional

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain (I just used cooked shredded chicken and minced onion flakes). Add the beans (I used Amy's Refried Beans-yum!), tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortillia; top with about 1 cup beef mixture. Fold sides and ends over filling.
2. Wrap burritos individally in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
3. Bake at 350 degrees for 25 minutes or until heated through. Serve with your choice of recommended toppings.

To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.

Crescent Chicken Bundles

Okay, so all of the recipes this week are new ones I'm trying. I didn't make the Tuscan potato salad because of time. I did make the chicken artichoke packets. They were good, but I have a similar recipe that I like better, so I'll post that recipe instead. These can be frozen.

Crescent Chicken Bundles
6 oz cream cheese, softened (reduced fat)
4 Tbsp butter, melted, divided
2 Tbsp minced chives
2 Tbsp milk
1/2 tsp salt
1/4 tsp pepper
4 cups cooked chicken
2-8 oz packages of crescent rolls (reduced fat)

1. In a small bowl, beat cream cheese, 2 Tbsp butter, chives, milk, salt and pepper until blended. Stir in chicken.
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter.
3. Transfer to ungreased baking sheets. Bake at 350 degrees for 20-25 minutes or until golden brown.
4. To freeze: Transfer uncooked bundles to baking sheet, cover and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to two months. To cook frozen bundles: Thaw in the refrigerator and bake as directed.

Pork Chimichangas

I got this recipe from a Taste of Home freezer meals magazine. It's yummy and you can freeze what you don't eat. I think you could substitute chicken and it would be equally yummy. This recipe makes 2.5 dozen. I cut the recipe to make 1/3 the amount. I served with fresh guacamole.

Baked Pork Chimichangas
3 cans pinto beans
1 pork loin roast (three pounds)
3 can chopped green chilies
1 large onion
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillias (6-inch)
4 cups shredded cheddar cheese
2 cups picante sauce (chunky salsa can be substituted)
1 egg white
2 tsp water

1. Preheat oven to 325. Place roast in a Dutch oven. In a bowl, combine chilies, onion, chili powder and beans. Spoon over roast. Cover and bake for 1.5 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.
2. Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortillia; top with two tablespoons of cheese and one tablespoon of picante sauce. Fold sides and ends over and roll up. Place seam side down in a baking dish coated with cooking spray.
3. In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees for 25-30 minutes. Serve immediately or cool, wrap and freeze for up to three months.
To cook frozen chimichangas: Place on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.