Recently I went to the kitchen to fix supper and I suddenly thought about an old favorite recipe, and the craving for it caused me to immediately change my menu for the night! It’s one of those comfort-food kind-of-dishes that is delicious, easy and filling, yet so simple that I had everything for it on hand already! It’s also ready in under 30 minutes!!
What did I make? Salisbury steak.! If you’re thinking about the frozen dinner variety, think again. This is meaty, plump and bursting with flavor as well as plenty of gravy to cover the meat and/or any potato you might eat with it.
We had a sandwich fellowship at church recently and I brought this Stromboli. It’s such a great “lunch-y” type food that is special, but super easy! I’m sharing this recipe again because it deserves to be highlighted!! If you have made this yet, I hope you’ll put it on your menu this week!
If you don’t own a Gooseberry Cookbook, I’m telling you, you’re missing some great recipes! I have one that’s for entertaining that is full of promises of happy things! There’s not a recipe in there that’s not been really good!! I recently pulled it out looking for a quick and inexpensive lunch-type food I could serve for after church Sunday night. I came across this recipe for Easy Stromboli and was sure I’d found a winner…I was right!
This is appropriately named Easy, becuase it was a cinch to make. Frozen bread dough also makes the prep fast and inexpensive. I bought a package of 5 loaves for a little over $4 at Kroger. I also made it and baked it before we went to church. Then when we got home, I just warmed it in the microwave. It was a quick light meal to use to entertain friends!
Here’s a picture of the easy steps:
1 loaf frozen bread dough, thawed 2 eggs, separated 2 T. oil 1 t. dried oregano 1 t. dried parsley 1/2 t. garlic powder 1/4 t. pepper 4-oz. pkg. sliced pepperoni – I used Turkey Pepperoni 8-oz. pkg. shredded mozzarella cheese 1 T. grated Parmesan cheese
Roll out bread dough into a 12×15-inch rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange pepperoni and mozzarella cheese on top; sprinkle with Parmesan cheese. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 degrees for 30 to 40 minutes. Makes 8 servings.
I served it with some pizza sauce alongside for dipping. Yum!
Have you ever had Stromboli? I’m not sure I’d had it before I made this, but it will definitely be on repeat from now on!
Years ago if you had asked me if I like Stuffed Peppers, I probably would’ve wrinkled up my nose like a child sitting before cooked spinach!
But in recent years I found a recipe that uses fresh tomatoes, rather than tomato sauce, and the instructions to only boil the peppers for a few minutes helps the peppers to have a slight crispiness to them. There’s plenty of the rice and beef filling, so you can pile them high and add extra meat around the peppers. They also have an addition of cheddar cheese, giving a final recipe-booster! These slight changes in this old-time recipe make this an absolutely delicious supper meal!
2 large green peppers
8 oz. 90% lean ground beef
1/3 cup chopped onion
2 medium tomatoes, chopped
1/2 cup long grain rice – I use Minute Rice
1/2 cup water
2 tsp Worcestershire sauce
1/2 tsp dried basil or oregano
1/4 tsp pepper
1/2 tsp salt
1/2 cup reduced fat Cheddar cheese
Halve peppers lengthwise and remove stem ends, seeds and membranes. Immerse peppers into boiling water for 3 minutes. Invert onto paper towels to drain well.
In a large skillet, cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in the tomatoes, rice (I cook mine first), water, Worcestershire sauce, basil or oregano, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 18 minutes. Stir in half of the cheese. Spoon meat mixture into peppers. Place peppers in an 8x8x2-inch baking dish. Spoon any remaining mixture into baking dish.
Bake, uncovered in a 375 degree oven for about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand for 1-2 minutes or till the cheese melts. Makes 4 servings.
This is a great week night dinner! You could even make the recipe up ahead of time and then simply warm it in the oven. Great flavors and great updates of this old classic have all made me a Stuffed Pepper Fan!
How about you? Are you a Stuffed Pepper lover? If you’re on the fence, I hope you’ll give this recipe a try!
My husband loves Cracker Barrel’s meatloaf and with good reason – it’s delicious! However, it’s also high in calories. Because we’ve both been trying to eat more healthy, and are avoiding those high cal Cracker Barrel entrees, I looked for a meatloaf recipe using ground Turkey. That was when I came upon this gem – BBQ Glazed Turkey Meatloaf that turned out to be FANTASTIC and also cooked in the crock pot! What? Meatloaf in the crock pot? You talk about easy! This recipe is a winner all the way around!! Take a peek!
Clean-up was a cinch! Pull the foil out of the bottom of the crock pot and wipe it out! Ta-da! Friends, this recipe is for you if you’re looking for:
Easy to make
Easy to clean up
A friend of mine told me she steers away from ground poultry because it just doesn’t seem right! Well, I understand, but you need to give it a try! It’s so good, and so much better for you! Now for the recipe!
BBQ Glazed Turkey Meatloaf
1 1/4 pound ground turkey 1/2 cup plain breadcrumbs 1/4 Cup shredded Mexican style shredded cheese 1/4 cup minced onion 1 large egg, beaten 1 tsp Dried oregano 1/4 tsp salt 1/4 tsp pepper 2 Tbl ketchup 2 tsp light brown sugar 2 tsp Worcestershire sauce 1 tsp spicy brown mustard (I used Dijon)
1. Fold a 24-inch length of foil in half lengthwise. Fit into the bottom and up the sides of a 5-6 quart slow-cooker.
2. Put the turkey, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a medium bowl; mix with hands until well combined. Shape the mixture into a loaf and place on the foil in the slow cooker.
3. Cover the slow cooker and cook until the meatloaf juices run clear or an instant read thermometer inserted in the center of the meatloaf registers 165°F, 3–4 hours on high or 6–8 hours on low.
4. Combine the ketchup, sugar, Worcestershire sauce, and mustard in a small bowl. Spoon the mixture over the meatloaf, spreading it smooth. Cover the slow cooker and cook until the glaze is heated through, about 30 minutes longer. With the help of the foil, lift the meatloaf from the slow cooker and transfer to a platter. Discard foil and cut the meatloaf into 6 slices. Yields 1 slice meatloaf per serving.
This meal was absolutely delicious! My husband isn’t pining away for his Cracker Barrel meatloaf anymore!
I made this meal for our Sunday dinner and it was so great that it was ready when we got home from church! I mixed up the meatloaf the night before, then popped it into the crock pot before we headed out the door. What a great meal when you need something savory and have time to let the crock pot do the work!
Do you eat ground poultry? If not, I really hope you’ll get some turkey and try this recipe! I believe it will convert you!
I have been on a mission ~ I’m trying to cook through my own recipe files on my blog. Someone told me recently that I have more recipes than anyone they’ve ever seen! It’s true, but it’s because I love making new dishes! I love experimenting! I also have a willing husband who will try whatever I fix! That makes it even more fun! But because I have do have so many recipes, I don’t re-make many of them. So, I am doing just that. It’s been a delicious venture!
Today’s recipe of Pork Tenderloin with Herb Glaze was made at our house ten years ago! I couldn’t wait to try it again. I recently purchased a pork tenderloin on sale at the grocery store and I cut the large piece of meat into halves, making enough for several meals for us or providing for company.