I was back on Breakfast Television today! Click here to check out my segment about clever kitchen hacks that will save you time and money this school year!
Mini Meatloaf Cups with Roasted Potato Hash Browns
INGREDIENTS
1 lb lean ground beef
1 egg
1 tsp minced garlic
1/3 cup seasoned breadcrumbs or panko
1/3 cup ketchup or bbq sauce
1/8th tsp salt
Topping
¼ cup ketchup or bbq sauce
Potatoes
2 potatoes
Olive oil
Salt
INSTRUCTIONS
1. Add beef, egg, garlic, breadcrumbs, ketchup and salt to bowl. Mix until combined. Divide into 12 cup muffin tray sprayed with oil. Top with extra ketchup or bbq sauce.
2. Dice 2 potatoes and mix with olive oil, garlic powder and salt. Place on parchment paper on a tray.
3. Bake at 425 until meatloaf is just cooked about 160f, toss potatoes and cook just until browned and crispy.
No boil pasta, chicken and cheese casserole
INGREDIENTS
8 ounces dry rotini or penne
2 cups chopped cooked chicken breast
1 jar tomato pasta sauce (3 cups)
3 large cloves garlic, coarsely chopped
¼ tsp salt
2 cups grated mozzarella cheese
1/3 cup grated parmesan cheese
2 cups chicken stock
Panko topping (optional)
½ cup breadcrumbs or panko
¼ cup grated parmesan cheese
3 tbsp olive oil
Dash salt
3 tbsp chopped basil or parsley
INSTRUCTIONS
1. In a 9 x 13” casserole, add dry pasta, cooked chicken, tomato sauce and mix together.
2. Add garlic, salt, mozzarella and parmesan cheese and stock. Mix well.
3. Cover well and bake in a 400 f oven for about 40 – 50 minutes, stirring once or twice and until pasta is just cooked.
4. Topping (optional) Meanwhile in a small bowl add panko or bread crumbs, parmesan cheese, olive oil, salt and chopped basil, mix together.
5. Sprinkle baked casserole with topping and broil for 2 minutes.
Sheet pan weeknight fajitas
INGREDIENTS
1 lb boneless skinless chicken breasts
2 bell peppers
1 large onion
3 tbsp olive oil
2 tbsp storebought fajita or tex mex seasoning
3 tbsp lemon or lime juice
1/3 cup chopped cilantro
Garnishes
Salsa/ avocado/ tortillas/ sour cream
INSTRUCTIONS
1. Cut chicken breast into ½ “ strips, cut bell peppers and onions into strips. Add to large bowl and add olive oil and seasonings.
2. Add to parchment on a large baking tray, bake at 425 f for 12 – 15 minutes on top rack or just until chicken is just done – do not overcook.
3. Remove from oven – set to broil and broil for 2 minutes just until slightly charred.
4. Remove from heat immediately, add lemon or lime juice and cilantro and extra salt and put on serving platter along with garnishes and tortillas.
