A Healthier Meatloaf

Mom’s Tofu Meatloaf

A few years ago, I discovered the health benefits of tofu. The bad thing is, it is a hard sell when trying to feed it to your husband and kids. I found out, though, if you hide it they will eat it. Ground beef is the best disguise for tofu. It is virtually undetectable when soft tofu is mixed in thoroughly. It provide a much softer texture to meatloaf and hides well in spaghetti sauces and other hamburger-based dishes. Even Hamburger Helper ramps up the protein and decreases the fat with a little tofu. Here is one of my favorite disguises for tofu.

Ingredients:
1 lb. ground beef (leaner is better)

¾ block of soft tofu

1 egg beaten

¼ c. ketchup

1 small onion chopped

1 c. uncooked oatmeal

2 T. Barbecue Sauce

Directions:
Combine tofu into ground beef until it is thoroughly combined. Add remaining ingredients. If mixture is too moist, add additional oatmeal until desired consistency is obtained. Coat loaf pan with cooking spray. Pat hamburger mixture into pan to form loaf. Cook 350 for 45-60 minutes. During the last 10 minutes, spread additional ketchup over the top of the meatloaf and finish cooking time.  Serves 6.

Kabobs - Fun and Fabulous

Having guest over for dinner. Get them to help cook. Kabobs are a great way to get guests talking and socializing around food. Assemble all the ingredients and let your guests assemble his or her own custom kabobs. You can use different colored permanent markers to identify each individual's kabob once they come off the grill. The guest gets exactly what she or he likes to eat,

and you get help with the assembly! You can pick and choose your ingredients to offer guests. The ones below are our favorites. We have family members with pepper allergies, so we typically do not offer peppers.

Easy Beef Kabobs

2 lbs. sirloin steak cut into 1 to 1-1/2" cubes

1 c. Baby carrots

1 head fresh broccoli

1 small summer squash

1 bag pearl onions

1 lb . fresh mushrooms (stems removed-caps only)

2 stalks celery

1 pkg cherry tomatoes 

Green or red peppers (optional)

2 pkg. McCormick's Meat Marinade

1/2 c. oil

1/4 c. tbsp. vinegar

1 tbsp. water

1/4 c. red wine (Cabernet or Syrah works well-optional)                                                                  

Wooden skewers

Directions: Prepare McCormick's Meat Marinade according to directions (blend seasoning mixes with oil, vinegar and water) and add red wine if desired. Place sirloin in a bowl or plastic container. Use half the marinade and pour over cubed sirloin. Pour the other half of the marinade for the mushroom caps. Let both marinades sit a minimum of 15 minutes (longer is better).

Boil carrots until tender so that a skewer can penetrate the carrot. Peel squash and cut into chunks. Cut the celery stalks into 1-1/2 inch pieces. Break broccoli head into skewer size portions.

Soak wooden skewers in water while meat and mushrooms marinate.

Assemble kabobs, alternating ingredients per diner's preferences (use only the ingredients you like).  Grill kabobs turning frequently until meat is to desired doneness.

Serve with rice.

Photo by Alex Mestas - Lights Out Films

Muffin Mess

Filling muffin tins is typically a messy job. Spills on a muffin tin become rock hard after baking resulting in extra cleanup time. Even using muffin tin liners (cupcake papers) doesn't eliminate the mess caused by drips.

So what is the best way to fill those pesky muffin tins?

There are several options from using decorating bags or zipper bags with an end cut out to careful spooning.
However, the two options I like best are:

1. Use a cookie scoop. The scoop allows you to measure even portions and the release provides a drip free method for filling the cup.

2. Use a canning funnel. The funnel, with its large opening, is the perfect size to direct batter into a muffin tin.

Perhaps you have other solutions to the problem. If so, feel free to share them with us.

European Bead Bracelets

I recently started making European Bead Bracelets. European beads are the craft name for beads that fit Pandora, Trolli, and other similar type bracelets. While the brand-name bracelets can cost hundreds of dollars  each to complete, you can make your own for around $10 or less. Using the same beads you can also make watches, earrngs and necklaces for a complete set. Beads, charms and other supplies are readily available at craft stores and through online retailers such as Amazon.

Adding charms and spacers make for a more balance look compared to just using beads alone. You need to add a "stopper" bead at the end of the bracelet or watch so that the beads don't tumble off when the bracelet/watch is unfastened.

These are easy to make as the bead holes are large. Jump rings (plain round rings) are used to finish off the chain/bracelet and to attach charms. There are special spacer beads that have a loop on them that allow charms to be attached.

Beyond this, your imagination is the only thing else required. These make a great gift as you can customize the colors and charms to the recipient's interests, favorite colors or life event (graduation, birthday, wedding, new baby, etc.). A bracelet can be completed in just a few minutes, so it is great for a last-minute gift.

Try out Euro beads. They are fun, easy and highly personalizeable.

A Personal Twist on Chicken Pasta Salad

Every time I take my chicken pasta salad to an event, everyone wants the recipe. I have to laugh because there really isn't much to the recipe--it starts off with HEB Creamy Parmesan Pasta Mix. When I tell people this, they are a bit surprised. Actually, the mix is pretty bland, but it is my personal twist that makes it special.

This is true for many recipes or instant mixes. As is, they are ho-hum. You have to be a bit creative and willing to experiment to take ho-hum to ho-yeah! Sometimes it may be a special spice, an extra flavorful or premium ingredient or the addition of meat, cheese, etc.

In the case of the chicken pasta salad, here is how I make it "mine."

Prepare one box of HEB Creamy Parmesan Pasta Mix according to directions and make the following changes.

Use premium olive oil, but reduce the amount to 1 Tbs.

Use the juice of 1/2 lemon or lime

Add 1 Tbs. of red wine vinegar

Add 2 Tbs. of Melting Pot Garlic Wine Seasoning (makes anything taste better)

Add 2 c. cubed, cooked chicken breast

Add 1/2 additional c. of mayonnaise

Mix all ingredients. Let set for at least 1 hour to allow flavors to combine.


As you can see, there is nothing "magic" about this recipe. The changes came from trial and error, but the result is fabulous. Don't be afraid to experiment. Sometimes it works and sometimes it doesn't, but overall you will wind up with better recipes even from mixes.

Peanut Butter Cups Without the Wrapper

Need a quick dessert that is delicious and easy? Try this Peanut Butter Bar recipe. It tastes like the commercial peanut butter cups. The only thing missing is the wrapper.

Ingredients: 
1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners' sugar

1 cup smooth peanut butter

Topping:
1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

Directions

1.In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.

2.In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Source: http://allrecipes.com/Recipe/Peanut-Butter-Bars-I/Detail.aspx?prop24=etaf

Revisiting Steak

I rarely (no pun intended) can finish a steak when I order it in a restaurant. With the escalating portion sizes, it is almost impossible for me to leave without leftovers.

The problem with reheating steaks is that they really don't taste good the second time around. I finally found a way for a good reheated steak.

The trick is to cook the steak like the restaurant--in butter. I melt 2 T. of butter in a skillet and reheat the steak on medium heat. I order my steaks medium so that they won't be more than medium well when reheated (unless you like a well done steak). I also use my favorite seasoning--Melting Pot's Garlic Wine Seasoning. You can order this online or buy it at the restaurant. I love this seasoning on meats, in soups, salads, eggs, just about any savory dish. It really freshens up the flavor of a leftover steak.

Serve the reheated steak with the melted butter from the skillet. You will enjoy a moist, flavorful steak that is almost as good the second time around.