We had a very good supper tonight. Each part took over an hour to cook, but was not very labor intensive. As I’m sure you are well aware, I am no food photographer, but I like to have images with the recipes.
2 lbs. ground turkey, chicken, or beef
1 pkg. Knorr’s Vegetable Soup mix
2 egg whites
1 can Rotel (we like Mexican flavor)
1 onion, diced
1 cup uncooked oatmeal
1/2 cup ketchup
Preheat oven to 350 degrees. Mix ingredients, except ketchup, in medium-sized bowl. Pour into a loaf pan coated with oil or cooking spray (or line with tin foil). Pour ketchup on top. Cook for one hour.
Golden Potato and Onion Bake
2 Tbsp. olive oil plus 1 tsp
6 medium onions (2 lbs), each cut in half and sliced
1 can (14.5 oz) chicken broth
3 lbs. Yukon gold potatoes, cut into 1/4-inch-thick slices
Salt and Pepper
1/4 tsp coarsely ground black pepper
3 slices firm white bread, coarsely grated into crumbs
1/2 up loosely packed fresh parsley leaves, chopped
In a nonstick skillet, heat 2 Tbsp olive oil over medium heat. Add onions and cook until tender and deep golden brown, stirring occasionally. Add chicken to broth and cook 1 minutes, stirring. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)
2. Preheat oven to 375 degrees. In a large bowl, toss potato slices with 3/4 tsp salt, 1/4 tsp black pepper and onion mixture. Transfer potato mixture to shallow 3-1/2 quart casserole or 9×13-inch glass baking dish. Cover casserole and bake for 1 hr to 1 hr and 15 minutes, until potatoes are fork-tender.
3. Meanwhile, in same skillet, heat remaining 1 tsp olive oil over medium-high heat. Add breadcrumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat; stir in parsley.
4. To serve, uncover potatoes and onions and sprinkle with breadcrumb mixture.
We also had a nice salad with our meal. I used an Apple Cider Vinaigrette that I made up. Here is the recipe for that:
Apple Cider Vinaigrette
6 Tbsp. Bragg’s apple cider vinegar
1 cup EVOO
1/2 tsp. Sea Salt
2 tsp. oregano
1/4 tsp. freshly ground pepper
Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.
Very filling and very much enjoyed by my meat-and-potatoes loving family.