Sweet Potato Huevos Rancheros Casserole | Vegetarian Recipe


2013-03-005This light-tasting casserole takes about 10 minutes to prepare, 35-50 minutes to bake and about 2 enjoyable minutes to scarf down. It had the right amount of flavor (although that’s relative) and enough healthy, natural ingredients to make me feel good about feeding it to my family. I made a loaf of Krusteaz All-Natural Honey Cornbread to go with it. This was a fantastic, hot meal to prepare in a short amount of time making it perfect those busy week nights. Hope you like it!

Preheat oven to 375 degrees

Lightly grease a 9×13 pan

Ingredients:

24 Large Tortilla Chips (halved)

1 jar of Tostitos Simply Natural Black Bean and Corn Mild Salsa (halved)

1/2 cup Kraft Authentic Shredded Mexican Cheese (halved)

1 bag of Alexia’s Sweet Potato Puffs (almost every grocer carries the brand in the frozen section) (halved)

12 Eggs

1 Cup Skim Milk

1/2 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Oregano

1/2 tsp Garlic Powder

Layer and repeat the first 4 ingredients starting with half of the tortilla chips, half of the salsa, half of the cheese and half of the sweet potato puffs. Add a second layer with the remaining tortilla chips, salsa, cheese and puffs.

Whisk your eggs, milk and spices until throughly combined. Pour over every inch of the pan, soaking up the ingredients.

Place, uncovered, in the center of the oven with a foil-lined cookie sheet on the rack underneath, just in case your egg mixture spills over (mine almost did towards the end).

Your casserole should be completely cooked after 35 minutes but I realize every oven is different, so after the first 35, stick a butter knife in the center to test it. If the egg is still runny, keep increasing the cook time by 5 minute increments. That’s about the hardest work you’ll have to do. ;)

Easy, Weeknight Meatloaf | 3 Ways


It’s difficult to produce a meatloaf recipe that breaks new ground, but I do happen to have a reliable one I have adjusted for years. There is no special name for said loaf of meat, but the ingredients are absolutely interchangeable, which makes it seem fresh to my family time and time again. Not to mention, ground beef, even the lean, organic, kind is reasonably inexpensive, so this is also a good option when trying to come in under budget.

Perhaps the most convenient part, is that almost every ingredient that’s left in this recipe can most likely already be found in your pantry.

My favorite variation I have played with is my upscale, grown-up meatloaf*, seasoned with fresh garlic, coarsely chopped shallots and smokey Gouda. If you want to take it a step further, you can marinate your ground sirloin in red wine. I use a cheap Pinot Noir when I make this grown-up version and I let the two sit for a few hours in the fridge before I’m ready to make dinner. The Pinot Noir flavor works for a making a more sophisticated Sloppy Joe too!

For the Tex-Mex meatloaf, simply replace the parsley with cilantro and the cheddar with the Mexican blend shredded cheese. In addition, add your own natural taco seasoning by referring to the table below. Sour cream, sliced black olives and chives will also make a nice garnish.

*You should probably omit the ketchup in both variations. I personally only like it on the original, American meatloaf. Like Mom and Grandma used to make… :)

O.G. Meatloaf (American) | Serves 6

  1. 1 Cup Panko Crumbs, toasted
  2. 1 Cup Chopped Onion
  3. 4 Cloves Minced Garlic
  4. 4 Tablespoons Fresh, Italian Parsley (Divided)
  5. 1 Tablespoon Spicy Brown Mustard
  6. 1/2 Cup Organic Ketchup (Divided)*
  7. 1/4 Cup Buttermilk (or milk, just use a little less)
  8. 1/2 Cup Shredded Cheddar Cheese
  9. 2 Eggs, Beaten
  10. 1 lb. Lean, Ground Sirloin
  11. Olive Oil Cooking Spray
  12. Sea Salt
  13. Pepper

Preheat Oven to 350. While it is preheating, toast your Panko breadcrumbs on a sprayed cookie sheet (I line mine with foil to avoid a mess). Keep your eye on it, take them out when they are golden brown. With my oven, they are usually ready to take out when the preheating timer goes off.

In a large mixing bowl, combine toasted breadcrumbs, 2 tbsp of the parsley, half of the ketchup, onion, garlic, mustard, buttermilk, cheese, eggs, beef. Season with salt and pepper. Wash your hands thoroughly, then gently and evenly combine the mixture.

Make an easy, not-packed-too-tightly loaf and then transfer it to your coated loaf pan.

Bake at 350 for 35 minutes.

Take out, brush the top with the remaining ketchup and then bake for an extra 25-30 minutes.

Let stand for 15 minutes (this is usually when I throw my steamer bag of veggies in the microwave). I’m busy, therefore I cheat.

Slice and then garnish with a little more chopped parsley. The leftover slices make for a killer sandwich the next day too!

Cucumber and Dill Smashed Potato Salad | Recipe


It is fresh, healthy and embarrassingly easy to prepare. I feel bad even referring to it as a recipe. Feel free to make your own Tzatziki Sauce, but seriously, why would you do that? Cedar’s is all-natural and tastes delicious, so quit trying to impress everyone already.

Cucumber and Dill Smashed Potato Salad

3 lbs. Small white potatoes, quartered

1 12oz. Container of Cedar’s Cucumber and Dill Tzaziki Sauce

4 Stalks of celery, chopped

1 Bunch of green onion, finely chopped (the white part in case you are a produce virgin princess)

Handful of Italian parsley, chopped

Coarse Sea Salt and Pepper, to taste

Rinse and then boil your potatoes in a pot for the typical 15-minutes. I like to take the potatoes out when they begin to split. Rinse them in a colander under cold water. In your serving bowl, combine the contents of the Tzatziki Sauce, chopped veggies, parsley and potatoes. Add your salt and pepper. Keep in the fridge overnight or a for a few hours although it is still delicious when it’s a tad warm.