Sausage Meatloaf with Beef Rice

MEATLOAF:

4 sweet Italian sausage links. Remove the casing.

1 egg

1/2 cup tomato sauce

1/4 cup ketchup

1 teaspoon Dijon mustard

1 teaspoon dried onion

1 teaspoon dried garlic

1/4 cup minced green pepper

salt and pepper

-Mix all the ingredients together and bake at 375 for about 40 to 45 minutes.

BEEF RICE:

1/2 cup white rice

1/2 teaspoon dried onion

1/2 teaspoon dried garlic

pepper to taste

2 gluten free beef bouillon cubes

3/4 to 2 cup water

-Add the rice, onion, garlic, and pepper to a saucepan.

-Microwave the bouillon cubes in some of the water you are going to use for the rice for 30 seconds to 1 minute until dissolved. 

-Add that to the rice along with the rest of the water.

-Cook on high heat until it begins to boil and then reduce the heat to low. Let cook for about 25 minutes until it is the consistency you like.

I never use the water to rice ratio as directed, so change the ratio as you would like.



Bacon and Cheese Pasta

1/2 cup elbow macaroni

3 strips of bacon

1 clove garlic minced

2 slices of America cheese

2 tablespoons Smart Balance butter

salt and pepper

-Cook the pasta until almost done and then drain all the water off.

-While the pasta is cooking, brown the bacon in a skillet and then add the garlic clove. Cook the garlic for 1 minute. If there is a lot of bacon fat, drain some of that out if you want.

-When the bacon is brown and the pasta is done, add the pasta to the bacon.

-Break up the cheese and add that to the pasta along with some salt and pepper. Mix well and then add the butter and serve.

Grilled Chicken

I love grilled chicken and this could not be easier.

Marinate all the boneless skinless chicken you want in Italian dressing for about 1 to 2 hours and then grill to perfection.



More Spaghetti Squash

1 spaghetti squash

4 tablespoons cream cheese

salt and pepper

4 tablespoons Parmesan cheese

2 tablespoons Smart Balance

This one is with a cream cheese sauce.

Cook the squash as I mentioned in the previous post.

Fork out the squash and add the to a bowl. Add the salt, pepper, cream cheese and 2 tablespoons Parmesan cheese. Mix until combined. Top with the other two tablespoons of Parmesan cheese and the Smart Balance butter.



Lemon Chicken

Two boneless skinless chicken breasts

Two lemons

2 garlic cloves minced

Salt and pepper

Olive oil

4 tablespoons of butter

-Add the olive oil to a hot skillet. Season the chicken with salt and pepper.

-Brown on one side on a medium high heat.

-When you turn the chicken to brown the other side, add on lemon sliced. Cook until the chicken is done.

-When the chicken is done, remove from the pan onto a plate or cutting board.

-Add the butter and garlic. Cook the garlic for 1 to 2 minutes. Zest the other lemon and then squeeze the juice out right into the pan. Simmer until sauce reduces to 1 to 2 tablespoons. Add more butter or lemon juice if you feel you need it.

-Slice the chicken and top with the sauce.