Spicy turkey meatloaf

.1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast $
1 large egg, lightly beaten
Cooking spray $
1/2 cup ketchup $
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Preparation

1. Preheat oven to 350°.

2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey mixture into a 9 x 5–inch rectangle on a broiler pan coated with cooking spray.

4. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf; bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

pizza pasta skillet casserole

Serves: 8

1 yellow onion, diced
1 28-ounce can whole peeled tomatoes
1 teaspoon dried Italian seasoning
1 teaspoon honey
3 tablespoons tomato paste
12 ounces gluten-free penne
1 3 1/2-ounce package thinly-sliced pepperoni
1 pound ground beef
8 ounces white mushrooms, sliced
5 ounces fresh baby spinach
1 cup loosely packed fresh basil leaves, chopped
2 cups shredded mozzarella cheese
Olive oil
Salt

DIRECTIONS

Coat the bottom of a large, oven-safe skillet over medium heat with olive oil. Once the oil is hot, add half the onion and a pinch of salt and saute until translucent. Crush the tomatoes between your fingers and add them to the onions, along with the Italian seasoning and honey. Simmer until reduced by a third, 10-15 minutes. Pour the sauce into a bowl and rinse the skillet.
Cook pasta according to the package directions, except omit the salt; drain. Return drained pasta to pot. Meanwhile, cut 3/4 of the pepperoni slices in quarters; set aside.
Add a splash of olive oil to the skillet and cook ground beef, remaining onion, and mushrooms until meat is brown and onion is tender; drain off fat. Stir in the spinach and cook just until wilted.
Stir in the reserved quartered pepperoni slices and tomato sauce. Add beef mixture to the cooked, drained pasta in the pot. (Do not rinse skillet.) Stir to combine.
Return half of the pasta and beef mixture to the skillet. Sprinkle with half of the mozzarella cheese. Repeat layers. Top with the reserved whole pepperoni slices.
Bake in a 350° F oven about 35 minutes or until casserole is heated through and cheese and pepperoni are lightly browned.

Sweet baby rays crockpot

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

No Bake Strawberry Shortcake

Ingredients

1 box of vanilla instant pudding

1/2 cup strawberry juice

1 1/2 cups nonfat milk

1 tsp vanilla extract

24 Savoiardi. Lady Fingers

220 g (about 1 cup) Whipped cream, chilled

1 pound fresh strawberries, hulled and sliced and patted dry

Preparation

1

In a bowl Whisk pudding, milk and vanilla and set aside

2

With a hand mixer or in the bowl of a stand mixer, whip the cream until it just holds, stiff peaks.

3

Dip ladyfingers briefly in strawberry juice and arrange them in the bottom of a dish.

4

Spread half the pudding mixture over the ladyfingers.

5

Place the strawberries in a single layer over the pudding.

6

Repeat with remaining ladyfingers, pudding mixture and strawberries.

7

Top with whipped cream and strawberries.

8

Chill for at least 4 hours before serving.

Cheddar-Garlic Oven Fried Chicken Breast

INGREDIENTS

SERVINGS 4

1⁄3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1⁄2 teaspoon seasoning salt (or can use white salt)
3⁄4 cup seasoned dry bread crumb (seasoned or plain)
1⁄2 cup finely grated cheddar cheese
1⁄4 cup freshly grated parmesan cheese
1⁄2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)
DIRECTIONS

Preheat oven to 350°F.
Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
Dip chicken in butter mixture; then in crumb mixture.
Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Twice Baked Potato Casserole With Bacon

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Twice Baked Potato Casserole With Bacon 8
Twice Baked Potato Casserole With Bacon

46
Tay 7
Recipe by: Tay

"A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly."
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Ingredients

2 large baking potatoes 1/2 pound lean bacon 3/4 cup shredded mild Cheddar cheese 1/2 cup sour cream
Kroger Sour Cream Regular
2 For $4.00 - Expires in 3 days
1/4 cup milk 2 tablespoons unsalted butter, melted 1 teaspoon dried chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 3/4 cup shredded mild Cheddar cheese Add all ingredients to list
Directions
Prep
15 m
Cook
1 h 10 m
Ready In
1 h 30 m
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
Poke a few holes into each potato using a toothpick.
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.